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Cuffia, Facundo
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1

Conjugated linoleic acid‐enriched yoghurts development thro..:

Vélez, Maria Ayelén ; Wolf, Verónica ; Zeiter, Agustín...
International Journal of Dairy Technology.  , 2024
Link: https://doi.org/10.1111/..
 
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2

Physicochemical and sensory characterisation of Salvator me..:

Mazaratti, Micaela R. ; Valli, Florencia E. ; Pierini, Sofía E....
International Journal of Food Science & Technology.  59 (2024)  7 - p. 4500-4509 , 2024
Link: https://doi.org/10.1111/..
 
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3

Fermentation of whey-derived matrices by Kluyveromyces marx..:

Gómez, Gabriel A. ; Cuffia, Facundo ; Nagel, Orlando G...
Journal of Dairy Research.  91 (2024)  1 - p. 108-115 , 2024
Link: https://doi.org/10.1017/..
 
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4

Applicability of the probiotic Lactiplantibacillus plantaru..:

Sirini, Noelí ; Stegmayer, María ; Ruiz, María J....
Meat Science.  200 (2023)  - p. 109166 , 2023
Link: https://doi.org/10.1016/..
 
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5

Non-conventional meat as a sustainable alternative for cons..:

Leiva, Pamela M.L. ; Simoncini, Melina S. ; Valli, Florencia E....
International Journal of Gastronomy and Food Science.  33 (2023)  - p. 100760 , 2023
Link: https://doi.org/10.1016/..
 
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6

Impact of the use of skim milk powder and adjunct cultures ..:

Giménez, Paula ; Peralta, Guillermo H. ; Batistela, Mara E....
International Dairy Journal.  140 (2023)  - p. 105594 , 2023
Link: https://doi.org/10.1016/..
 
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7

Squalene encapsulation by emulsification and freeze‐drying ..:

Sponton, Osvaldo E. ; Perez, Adrián A. ; Osella, Carlos...
Journal of Food Science.  88 (2023)  6 - p. 2523-2535 , 2023
Link: https://doi.org/10.1111/..
 
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8

Editorial overview: Sensory science and consumer perception..:

Cuffia, Facundo ; Rojas-Rivas, Edgar
Current Opinion in Food Science.  53 (2023)  - p. 101076 , 2023
Link: https://doi.org/10.1016/..
 
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9

Using the free listing technique to study consumers' repres..:

Cuffia, Facundo ; Rojas-Rivas, Edgar ; Urbine, Ayelen.
Journal of Ethnic Foods.  10 (2023)  1 - p. , 2023
Link: https://doi.org/10.1186/..
 
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10

Projective methods for the study of food consumer behavior:..:

Rojas-Rivas, Edgar ; Thomé-Ortiz, Humberto ; Cuffia, Facundo
Current Opinion in Food Science.  52 (2023)  - p. 101069 , 2023
Link: https://doi.org/10.1016/..
 
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11

More than words! A narrative review of the use of the proje..:

Rojas-Rivas, Edgar ; Espinoza-Ortega, Angélica ; Thomé-Ortiz, Humberto.
Food Research International.  156 (2022)  - p. 111124 , 2022
Link: https://doi.org/10.1016/..
 
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12

GASTRONOMY: A novel social representation of foods through ..:

, In: Future Foods,
Rojas-Rivas, Edgar ; Cuffia, Facundo - p. 411-424 , 2022
Link: https://doi.org/10.1016/..
 
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13

Contributors:

, In: Future Foods,
Agyei, Dominic ; Anandharamakrishnan, C. ; Antonioli, Federico... - p. xvii-xxi , 2022
Link: https://doi.org/10.1016/..
 
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14

Development of Antifungal Films from Nanocomplexes Based on..:

Deseta, María Laura ; Sponton, Osvaldo E. ; Finos, Marianela B....
Food Biophysics.  18 (2022)  2 - p. 273-288 , 2022
Link: https://doi.org/10.1007/..
 
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15

Cross-cultural representations of gastronomy among consumer..:

Rojas-Rivas, Edgar ; Urbine, Ayelén ; Zaragoza-Alonso, Jazmín.
Food Research International.  140 (2021)  - p. 109881 , 2021
Link: https://doi.org/10.1016/..
 
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