Facundo Cuffia

What is gastronomy? An exploratory study of social representation of gastronomy and Mexican cuisine among experts and consumers using a qualitative approach

Edgar Rojas‐Rivas, Alicia Rendón-Domínguez, José Alberto Felipe-Salinas et al. · Food Quality and Preference · 2020 · 65 citations

Food Choice, Qualitative Interpretation, Culture +11

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

Patricia Burns, Facundo Cuffia, Mercedes M. Milesi et al. · Food Microbiology · 2011 · 61 citations

Probiotic, Food Fermentation, Probiotic Role +8

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

Edgar Rojas‐Rivas, Lucía Antúnez, Facundo Cuffia et al. · Appetite · 2019 · 39 citations

Food Choice, Risk Communication, Food Marketing +11

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

Facundo Cuffia, Guillermo George, Pablo Renzulli et al. · LWT · 2017 · 37 citations · Full text

Biomanufacturing, Technological Challenges, Biotechnology +6

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

Edgar Rojas‐Rivas, Angélica Espinoza‐Ortega, Humberto Thomé‐Ortiz et al. · Appetite · 2019 · 35 citations

Food Choice, Pierre Bourdieu, Culture +14