Roberto A. Buffo

Coffee flavour: an overview

Roberto A. Buffo, Claudio Cardelli‐Freire · Flavour and Fragrance Journal · 2004 · 336 citations

Food Chemistry, Shelf Life, Coffee Beans +11

Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions

Roberto A. Buffo, Gary A. Reineccius, G Oehlert · Food Hydrocolloids · 2001 · 184 citations

Food Chemistry, Beverage Emulsions, Food Colloid +7

Effects of Type of Atomization and Processing Temperatures on the Physical Properties and Stability of Spray‐Dried Flavors

John Finney, Roberto A. Buffo, Gary A. Reineccius · Journal of Food Science · 2002 · 176 citations · Full text

Food Colloid, Oxygen Porosity, Engineering +22

Effects of agglomeration on the properties of spray‐dried encapsulated flavours

Roberto A. Buffo, Kyle V. Probst, G. Zehentbauer et al. · Flavour and Fragrance Journal · 2002 · 100 citations

Food Chemistry, Food Colloid, Biomanufacturing +14

Inhibitory effects of microencapsulated allyl isothiocyanate (AIT) against Escherichia coli O157:H7 in refrigerated, nitrogen packed, finely chopped beef

Pedro A. Chacon, Roberto A. Buffo, Richard A. Holley · International Journal of Food Microbiology · 2005 · 91 citations · Full text

Meat Packaging, Microencapsulated Allyl Isothiocyanate, Food Packaging +11