Da Cunha, Mariana Crivelari
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Using Response Surface Methodology to evaluate the effect o..:

Cunha, Mariana Crivelari da ; Cunha, Marília Crivelari da ; Lago, Rafael Carvalho do...
http://eduemojs.uem.br/ojs/index.php/ActaSciTechnol/article/view/51850/751375152302.  , 2021
 
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Using Response Surface Methodology to evaluate the effect o..:

Cunha, Mariana Crivelari da ; Cunha, Marília Crivelari da ; Lago, Rafael Carvalho do...
CUNHA, M. C. da et al. Using Response Surface Methodology to evaluate the effect of pequi flour, and pulp and by-product on sweet bread development. Acta Scientiarum. Technology, Maringá, v. 43, 2021..  , 2021
 
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Effects of processing and packaging on bioactive compounds ..:

Cunha, Mariana Crivelari da ; Silva, Jéssyca Santos ; Elias, Heloísa Helena de Siqueira..
CUNHA, M. C. da et al. Effects of processing and packaging on bioactive compounds of curriola jelly [Pouteria ramiflora (Mart.) Radlk.] during storage. Food Science and Technology, Campinas, v. 41, n. 1, p. 96-104, Jan./Mar. 2021. DOI: https://doi.org/10.1590/fst.38519..  , 2021
 
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Nutritional characterization and technological functional p..:

Silva, Jéssyca Santos ; Damiani, Clarissa ; Silva, Thays Lorrayne Lavrinha e...
SILVA, J. S. et al. Nutritional characterization and technological functional properties of marolo pulp flour. Research, Society and Development, Vargem Grande Paulista, v. 9, n. 4, p. e51942826, 2020. DOI:10.33448/rsd-v9i4.2826..  , 2020
 
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