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Leda Cristina Muzzi Cunha
Leda Cristina Muzzi Cunha
Federal Fluminense University
Food science
Chemistry
Oxidative phosphorylation
Schinus terebinthifolius
Refrigeration
4
Papers
9
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Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV‐C radiation
2021
Journal of Food Processing and Preservation
Leda Cristina Muzzi Cunha
Maria Lúcia Guerra Monteiro
Bruno R.C. Costa-Lima
Juliana Maria Guedes‐Oliveira
Bruna Leal Rodrigues
Alice Raquel Fortunato
Jéssica Diogo Baltar
Renata V. Tonon
Tatiana Koutchma
Carlos Adam Conte-Junior
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Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products
2021
Innovative Food Science and Emerging Technologies
Maria Lúcia Guerra Monteiro
Eliane Teixeira Mársico
Leda Cristina Muzzi Cunha
Amauri Rosenthal
Rosires Deliza
Carlos Adam Conte-Junior
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Citations (2)
Oxidative Stability of Ground Lamb Enhanced with Extracts from Peel and Seed of Camu Camu (Myrciaria Dubia)
2018
Juliana M. Guedes-Oliveira
Bruno R.C. Costa-Lima
Leda Cristina Muzzi Cunha
Ana Paula A. A. Salim
J. D. Baltar
Alice Raquel Fortunato
Carlos Adam Conte-Junior
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