Roberto A. Buffo - Concepedia

Author

Roberto A. Buffo

University of Minnesota

Also Known As

R BUFFO, R. A. Buffo, R. Buffo, R.A Buffo, R.A. Buffo, Roberto A Buffo, Roberto A. Buffo, Roberto Buffo

Publications

1.3K

Citations

H-Index

Concepts

All Affiliations

University of Minnesota University of Nebraska–Lincoln

About

Roberto A. Buffo is an author at University of Minnesota specializing in health sciences, food chemistry, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	1K
2	Engineering	6	6	361
3	Public Health	2	2	135
4	Medicine	1	1	100
5	Chemical Engineering	1	1	176

Roberto A. Buffo

Publications

1.2K

Citations

H-Index

Page 1

	Year	Citations
Coffee ﬂavour: an overview Roberto A. Buffo, Claudio Cardelli‐Freire Flavour and Fragrance Journal Food ChemistryShelf LifeCoffee BeansFlavoromicsCoffee ﬂAvour	2004	336
Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions Roberto A. Buffo, Gary A. Reineccius, G Oehlert Food Hydrocolloids Food ChemistryBeverage EmulsionsFood ColloidGum AcaciaRheological Properties	2001	184
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 Food ColloidOxygen PorosityEngineeringGreen ChemistryThermal Processing	2002	176
Effects of agglomeration on the properties of spray‐dried encapsulated flavours Roberto A. Buffo, Kyle V. Probst, G. Zehentbauer, Flavour and Fragrance Journal Food ChemistryFood ColloidBiomanufacturingEdible PackagingFlavoromics	2002	100
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 Meat PackagingMicroencapsulated Allyl IsothiocyanateFood PackagingInhibitory EffectsFood Microbiology	2005	91
Films from Laboratory‐Extracted Sorghum Kafirin Roberto A. Buffo, Curtis L. Weller, Aristippos Gennadios Cereal Chemistry Food ChemistryAgricultural ChemistryEngineeringSorghum KafirinBiotechnology	1997	54
Optimization of Gum Acacia/modified starch/maltodextrin blends for the spray drying of flavors. Roberto A. Buffo, Gary A. Reineccius Food ChemistrySpray DryingFood EngineeringFood ProcessingFood Technology	2000	49
Modeling the rheology of concentrated beverage emulsions Roberto A. Buffo, Gary A. Reineccius Journal of Food Engineering Concentrated Beverage EmulsionsEngineeringFluid MechanicsRheological PropertyRheology	2002	47
Relationships Among Grain Sorghum Quality Factors Roberto A. Buffo, Curtis L. Weller, Anne M. Parkhurst Cereal Chemistry EngineeringTest WeightSustainable AgricultureAgricultural EconomicsCrop Science	1998	44
Persistence of aroma compounds in human breath after consuming an aqueous model aroma mixture Roberto A. Buffo Food Chemistry Food ChemistryEnvironmental ChemistryFlavoromicsAroma CompoundsChemical Composition	2004	25

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