Clarissa Reschke da Cunha

Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat

Clarissa Reschke da Cunha, Ana Dias, Walkíria Hanada Viotto · Food Research International · 2009 · 113 citations

Agriculture, Dairy Science, Food Science +17

Use of low concentration factor ultrafiltration retentates in reduced fat “Minas Frescal” cheese manufacture: Effect on composition, proteolysis, viscoelastic properties and sensory acceptance

Clarissa Reschke da Cunha, Walkíria Hanada Viotto, Luiz Antônio Viotto · International Dairy Journal · 2005 · 49 citations

Agriculture, Dairy Science, Food Science +16

Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue

Clarissa Reschke da Cunha, Renato Grimaldi, Maria Regina Alcântara et al. · International Journal of Dairy Technology · 2012 · 46 citations

Agriculture, Dairy Science, Food Science +16

Casein Peptization, Functional Properties, and Sensory Acceptance of Processed Cheese Spreads Made with Different Emulsifying Salts

Clarissa Reschke da Cunha, Walkíria Hanada Viotto · Journal of Food Science · 2009 · 40 citations

Agriculture, Dairy Science, Food Science +17

Concentration of lycopene in the pulp of papaya ( Carica papaya L.) by ultrafiltration on a pilot scale

Juliana Paes, Clarissa Reschke da Cunha, Luiz Antônio Viotto · Food and Bioproducts Processing · 2015 · 26 citations

Agriculture, Agronomy, Food Science +8