Facundo Cuffia
Impact in
- Food Science top 2%
- Probiotics and Fermented Foods
- Sensory Analysis and Statistical Methods
- Culinary Culture and Tourism
Papers in
- Food Science 30
- Sensory Analysis and Statistical Methods 14
- Probiotics and Fermented Foods 13
- Culinary Culture and Tourism 7
- Proteins in Food Systems 4
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- Protein Hydrolysis and Bioactive Peptides 12
- Co-authors
- Edgar Rojas‐Rivas (10 shared papers)Patricia Burns (4 shared papers)Carina V. Bergamini (7 shared papers)Erica Hynes (5 shared papers)Carlos Alberto Meinardi (2 shared papers)Humberto Thomé‐Ortiz (3 shared papers)Gabriel Vinderola (2 shared papers)Angélica Espinoza‐Ortega (2 shared papers)
In The Last Decade
Facundo Cuffia
32 papers receiving 483 citations
Peers
Comparison fields: 5 of 71
- Food Science 392
- Tourism, Leisure and Hospitality Management 15
- Animal Science and Zoology 91
- Nutrition and Dietetics 122
- Marketing 41
Countries citing papers authored by Facundo Cuffia
This map shows the geographic impact of Facundo Cuffia's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Facundo Cuffia with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Facundo Cuffia more than expected).
Fields of papers citing papers by Facundo Cuffia
This network shows the impact of papers produced by Facundo Cuffia. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Facundo Cuffia. The network helps show where Facundo Cuffia may publish in the future.
Co-authors
The 25 scholars most cited alongside Facundo Cuffia, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.
All Works
Showing the 20 most-cited of 33 papers — load more, or switch the sort, to bring in the rest.
| # | Work | ||
|---|---|---|---|
| 1 | 2011 | 55 | |
| 2 | 2020 | 50 | |
| 3 | 2017 | 34 | |
| 4 | 2019 | 34 | |
| 5 | 2022 | 27 | |
| 6 | 2020 | 26 | |
| 7 | 2019 | 26 | |
| 8 | 2019 | 25 | |
| 9 | 2019 | 24 | |
| 10 | 2023 | 22 | |
| 11 | 2015 | 17 | |
| 12 | 2017 | 17 | |
| 13 | 2019 | 14 | |
| 14 | Probiotic soft sheep's cheese: evaluation of probiotic survival and its influence on proteolysis and organoleptic characteristics. | 2018 | 13 |
| 15 | 2020 | 12 | |
| 16 | 2020 | 12 | |
| 17 | 2019 | 11 | |
| 18 | 2019 | 11 | |
| 19 | 2023 | 10 | |
| 20 | 2015 | 9 |
About Facundo Cuffia
Facundo Cuffia is a scholar working on Food Science, Molecular Biology, Animal Science and Zoology, Nutrition and Dietetics and Plant Science, having authored 33 papers that have together received 495 indexed citations. Recurring topics across this work include Sensory Analysis and Statistical Methods (14 papers), Probiotics and Fermented Foods (13 papers), Protein Hydrolysis and Bioactive Peptides (12 papers), Meat and Animal Product Quality (9 papers), Culinary Culture and Tourism (7 papers), Organic Food and Agriculture (5 papers), Food composition and properties (4 papers) and Proteins in Food Systems (4 papers). The work is most often cited by research in Food Science (392 citations), Tourism, Leisure and Hospitality Management (15 citations), Animal Science and Zoology (91 citations), Nutrition and Dietetics (122 citations) and Marketing (41 citations). Facundo Cuffia has collaborated with scholars based in Argentina, Mexico and Uruguay. Frequent co-authors include Edgar Rojas‐Rivas, Patricia Burns, Carina V. Bergamini, Erica Hynes, Carlos Alberto Meinardi, Humberto Thomé‐Ortiz, Gabriel Vinderola, Angélica Espinoza‐Ortega, Jorge Reinheimer and M. C. Candioti. Their work appears in journals such as Food Science and Technology International, Food Research International, Journal of Dairy Research, International Dairy Journal and International Journal of Dairy Technology.
Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.