GIMÉNEZ P; PERALTA G.H.; BATISTELA ME; CUFFIA F.; ALE EC; WOLF, I.V.; PEROTTI C; HYNES E; BERGAMINI C

Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese

INTERNATIONAL DAIRY JOURNAL; Año: 2023

CUFFIA, FACUNDO; ROJAS-RIVAS, EDGAR; URBINE, AYELEN; ZARAGOZA-ALONSO, JAZMIN

Using the free listing technique to study consumers’ representations of traditional gastronomy in Argentina

Journal of Ethnic Foods; Año: 2023 vol. 10

SIRINI, NOELÍ; STEGMAYER, MARÍA; RUIZ, MARÍA J.; CUFFIA, FACUNDO; ROSSLER, EUGENIA; OTERO, JOSÉ; SOTO, LORENA; LORENZO, JOSÉ M.; PÉREZ-ÁLVAREZ, JOSÉ ÁNGEL; ROSMINI, MARCELO; FRIZZO, LAUREANO

Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage

MEAT SCIENCE; Año: 2023

LEIVA, PAMELA M.L.; SIMONCINI, MELINA S.; VALLI, FLORENCIA E.; PIÑA, CARLOS I.; GONZÁLEZ, MARCELA A.; CUFFIA, FACUNDO

Non-conventional meat as a sustainable alternative for consumption: Case of Eunectes notaeus, physicochemical, microbiological and sensory characterization

International Journal of Gastronomy and Food Science; Año: 2023 vol. 33

SPONTON, OSVALDO E.; PEREZ, ADRIÁN A.; OSELLA, CARLOS; CUFFIA, FACUNDO; FENOGLIO, CECILIA; PIAGENTINI ANDREA; SANTIAGO, LILIANA G.

Squalene encapsulation by emulsification and freeze‐drying process. Effects on bread fortification

JOURNAL OF FOOD SCIENCE; Lugar: Londres; Año: 2023 p. 1 - 13

RIVAS, EDGAR ROJAS; THOMÉ-ORTIZ, HUMBERTO; CUFFIA, FACUNDO

Projective methods for the study of food consumer behavior: An updated short review of its uses, challenges, and potential applications

Current Opinion in Food Science; Año: 2023

CUFFIA, FACUNDO; ROJAS-RIVAS, EDGAR

EDITORIAL OVERVIEW: SENSORY SCIENCE AND CONSUMER PERCEPTION 2023

Current Opinion in Food Science; Año: 2023

ROJAS-RIVAS, EDGAR; ESPINOZA-ORTEGA, ANGÉLICA; THOMÉ-ORTIZ, HUMBERTO; CUFFIA, FACUNDO

More than words! A Narrative review of the use of the projective technique of Word Association in the studies of food consumer behavior: methodological and theoretical implications

FOOD RESEARCH INTERNATIONAL; Año: 2022

DESETA, MARÍA LAURA; SPONTON, OSVALDO E.; FINOS, MARIANELA B.; CUFFIA, FACUNDO; TORRES-NICOLINI, ANDRÉS; ÁLVAREZ, VERA A.; SANTIAGO, LILIANA G.; PEREZ, ADRIÁN A.

Development of Antifungal Films from Nanocomplexes Based on Egg White Protein Nanogels and Phenolic Compounds

FOOD BIOPHYSICS; Año: 2022

ROJAS-RIVAS, EDGAR; URBINE, AYELÉN; ZARAGOZA-ALONSO, JAZMIN; CUFFIA, FACUNDO

Cross-cultural representations of gastronomy among consumers in two Latin American countries

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2021

ROJAS-RIVAS, EDGAR; ANTÚNEZ, LUCÍA; CUFFIA, FACUNDO; OTTERBRING, TOBIAS; ASCHEMANN-WITZEL, JESSICA; GIMÉNEZ, ANA; ARES, GASTÓN

Time orientation and risk perception moderate the influence of sodium warnings on food choice: Implications for the design of communication campaigns

APPETITE; Año: 2020 vol. 147

ROJAS-RIVAS, EDGAR; RENDÓN-DOMÍNGUEZ, ALICIA; ALBERTO FELIPE-SALINAS, JOSÉ; CUFFIA, FACUNDO

What Is Gastronomy? An Exploratory Study of Social Representation of Gastronomy and Mexican Cuisine among Experts and Consumers using a Qualitative Approach

FOOD QUALITY AND PREFERENCE; Año: 2020 vol. 83 p. 103930 - 103930

BERNAL-GIL, NORMA YARELI; FAVILA-CISNEROS, HÉCTOR JAVIER; ZARAGOZA-ALONSO, JAZMIN; CUFFIA, FACUNDO; ROJAS-RIVAS, EDGAR

Using projective techniques and food neophobia scale to explore the perception of traditional ethnic foods in central Mexico: a preliminary study with the case of Sende

JOURNAL OF SENSORY STUDIES; Lugar: Londres; Año: 2020

ROJAS-RIVAS, EDGAR; CUFFIA, FACUNDO

Identifying consumers’ profile and factors associated with the valorization of pulque: A traditional fermented beverage in Central Mexico

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2020

ROJAS-RIVAS, EDGAR; VIESCA-GONZÁLEZ, FELIPE CARLOS; FAVILA-CISNEROS, HÉCTOR JAVIER; CUFFIA, FACUNDO

Consumers’ perception of a traditional fermented beverage in Central Mexico: An exploratory study with the case of pulque

BRITISH FOOD JOURNAL (1966); Año: 2019 vol. 122 p. 708 - 721

CUFFIA, FACUNDO; BERGAMINI, CARINA VIVIANA; WOLF, IRMA VERÓNICA; HYNES, ERICA RUTH; PEROTTI, MARIÁ CRISTINA

Influence of the culture preparation and the addition of an adjunct culture on the ripening profiles of hard cheese

Journal of Dairy Research; Año: 2019 vol. 86 p. 120 - 128

CUFFIA, FACUNDO; PAVÓN, YANINA; GEORGE, GUILLERMO; REINHEIMER, JORGE; BURNS, PATRICIA

Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2019 vol. 25 p. 588 - 596

ROJAS-RIVAS, EDGAR; ESPINOZA-ORTEGA, ANGÉLICA; THOMÉ-ORTÍZ, HUMBERTO; MOCTEZUMA-PÉREZ, SERGIO; CUFFIA, FACUNDO

Understanding consumers' perception and consumption motives towards amaranth in Mexico using the Pierre Bourdieu's theoretical concept of Habitus

APPETITE; Año: 2019 vol. 139 p. 180 - 188

VIDAL, LETICIA; ANTÚNEZ, LUCÍA; ARES, GASTÓN; CUFFIA, FACUNDO; LEE, PUI-YEE; LE BLOND, MARIE; JAEGER, SARA R.

Sensory product characterisations based on check-all-that-apply questions: Further insights on how the static (CATA) and dynamic (TCATA) approaches perform

FOOD RESEARCH INTERNATIONAL; Año: 2019 vol. 125

CUFFIA, FACUNDO; GEORGE, GUILLERMO; GODOY, L.; VINDEROLA, GABRIEL; REINHEIMER, J.; BURNS, PATRICIA

In vivo study of the immunomodulatory capacity and the impact of probiotic strains on physicochemical and sensory characteristics: Case of pasta filata soft cheeses

FOOD RESEARCH INTERNATIONAL; Año: 2019 vol. 125

CUFFIA, FACUNDO; BERGAMINI, CARINA V; HYNES, ÉRICA R; WOLF, IRMA V; PEROTTI, MARÍA C

Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Año: 2019 vol. 26 p. 173 - 184

CUFFIA FACUNDO; BERGAMINI, CARINA; CANDIOTI, MARIO

Probiotic soft sheep's cheese: evaluation of probiotic survival and its influence on proteolysis and organoleptic characteristics

International Food Research Journal; Lugar: Serdang, Selangor; Año: 2018 vol. 25 p. 399 - 407

CUFFIA ,FACUNDO; BERGAMINI, CARINA; VERÓNICA WOLF; HYNES, ERICA; PEROTTI, MARÍA CRISTINA

Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL; Lugar: London; Año: 2018 vol. 24 p. 66 - 77

CUFFIA ,FACUNDO; GEORGE, GUILLERMO; RENZULLI, PABLO; REINHEIMER, JORGE; MEINARDI CARLOS; BURNS PATRICIA

Technological challenges in the production of a probiotic pasta filata soft cheese

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2017 vol. 81 p. 111 - 117

RODRÍGUEZ ANALÍA; CUFFIA FACUNDO; PIAGENTINI ANDREA; LEMA PATRICIA; PANIZZOLO LUIS; ROZYCKI SERGIO

Study of the browning and gelation kinetics in a concentrated sheep milk and sucrose system

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY; Lugar: Londres; Año: 2016 vol. 70 p. 197 - 203

CUFFIA FACUNDO; CANDIOTI, MARIO; BERGAMINI, CARINA

Effect of brine concentration on the ripening of an Argentinean sheep`s milk cheese

JOURNAL OF SMALL RUMINANT RESEARCH; Lugar: Amsterdam; Año: 2015 vol. 132 p. 60 - 65

COSTABEL, LUCIANA; BERGAMINI, CARINA; POZZA, LEILA; CUFFIA FACUNDO; CANDIOTI, MARIO; HYNES, ERICA

Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses

Journal of Dairy Research; Lugar: Cambridge; Año: 2015 vol. 82 p. 375 - 384

BURNS PATRICIA; CUFFIA FACUNDO; MILESSI MERCEDES; VINDEROLA GABRIEL; MEINARDI CARLOS; SABBAG NORA; HYNES, ERICA

Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses

FOOD MICROBIOLOGY; Año: 2012 vol. 30 p. 45 - 50