Roberto A. Buffo
Impact in
- Food Science top 1%
- Microencapsulation and Drying Processes
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Food Chemistry and Fat Analysis
- Botanical Research and Applications
- Pharmacology top 5%
- Coffee research and impacts
Papers in
- Food Science 16
- Microencapsulation and Drying Processes 6
- Proteins in Food Systems 5
- Polysaccharides Composition and Applications 4
- Food Chemistry and Fat Analysis 4
-
- Food composition and properties 4
- Co-authors
- Gary A. Reineccius (11 shared papers)G Oehlert (1 shared paper)Curtis L. Weller (4 shared papers)Richard A. Holley (3 shared papers)G. Zehentbauer (2 shared papers)Kyle V. Probst (1 shared paper)Aristippos Gennadios (1 shared paper)Anne M. Parkhurst (1 shared paper)
- Journals
- Flavour and Fragrance Journal (4 papers)Journal of Food Engineering (2 papers)Cereal Chemistry (2 papers)International Journal of Food Microbiology (1 paper)Food Hydrocolloids (1 paper)
- Partner nations
- United StatesArgentinaKuwait
In The Last Decade
Roberto A. Buffo
23 papers receiving 979 citations
Peers
Comparison fields: 5 of 88
- Food Science 712
- Pharmacology 217
- Nutrition and Dietetics 160
- Biochemistry 62
- Biotechnology 59
Countries citing papers authored by Roberto A. Buffo
This map shows the geographic impact of Roberto A. Buffo'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 Roberto A. Buffo with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Roberto A. Buffo more than expected).
Fields of papers citing papers by Roberto A. Buffo
This network shows the impact of papers produced by Roberto A. Buffo. 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 Roberto A. Buffo. The network helps show where Roberto A. Buffo may publish in the future.
Co-authors
The 12 scholars most cited alongside Roberto A. Buffo, 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 25 papers — load more, or switch the sort, to bring in the rest.
| # | Work | ||
|---|---|---|---|
| 1 | 2004 | 284 | |
| 2 | 2001 | 160 | |
| 3 | 2002 | 154 | |
| 4 | 2002 | 81 | |
| 5 | 2005 | 76 | |
| 6 | 1997 | 44 | |
| 7 | Optimization of Gum Acacia/modified starch/maltodextrin blends for the spray drying of flavors. | 2000 | 41 |
| 8 | 2002 | 39 | |
| 9 | 1998 | 35 | |
| 10 | 2004 | 20 | |
| 11 | 2002 | 18 | |
| 12 | 2001 | 17 | |
| 13 | 1998 | 15 | |
| 14 | 2005 | 15 | |
| 15 | 2005 | 11 | |
| 16 | 2005 | 8 | |
| 17 | 1997 | 7 | |
| 18 | Beverage emulsions based on gum acacia. | 2000 | 6 |
| 19 | 2005 | 5 | |
| 20 | Comparison among assorted drying processes for the encapsulation of flavors. | 2001 | 5 |
About Roberto A. Buffo
Roberto A. Buffo is a scholar working on Food Science, Nutrition and Dietetics, Plant Science, Biomedical Engineering and Agronomy and Crop Science, having authored 25 papers that have together received 1.1k indexed citations. Recurring topics across this work include Microencapsulation and Drying Processes (6 papers), Proteins in Food Systems (5 papers), Polysaccharides Composition and Applications (4 papers), Food Chemistry and Fat Analysis (4 papers), Food composition and properties (4 papers), Advanced Chemical Sensor Technologies (4 papers), Bioenergy crop production and management (3 papers) and Analytical Chemistry and Chromatography (3 papers). The work is most often cited by research in Food Science (712 citations), Pharmacology (217 citations), Nutrition and Dietetics (160 citations), Biochemistry (62 citations) and Biotechnology (59 citations). Roberto A. Buffo has collaborated with scholars based in United States, Argentina and Kuwait. Frequent co-authors include Gary A. Reineccius, G Oehlert, Curtis L. Weller, Richard A. Holley, G. Zehentbauer, Kyle V. Probst, Aristippos Gennadios, Anne M. Parkhurst, Jung H. Han and A. M. Parkhurst. Their work appears in journals such as Flavour and Fragrance Journal, Journal of Food Engineering, Cereal Chemistry, International Journal of Food Microbiology and Food Hydrocolloids.
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.