João Batista Pavesi Simão

Author

Instituto Federal do Espírito Santo ORCID

Also Known As

J Simão, J. B. P. Simão, J. Simão, J.B.P. Simão, João Batista Pavesi SIMÃO, João Batista Pavesi Simão, João Batista Simão, Pavesi Simão, João Batista, SIMÃO, João Batista Pavesi, Simão, João Batista Pavesi

Publications

547

Citations

H-Index

Concepts

All Affiliations

Instituto Federal do Espírito Santo Universidade Federal de Lavras

About

João Batista Pavesi Simão is an author at Instituto Federal do Espírito Santo specializing in food fermentation, microbiology, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	3	3	177
2	Health Sciences	2	2	103
3	Public Health	2	2	147
4	Engineering	1	1	30
5	Management	1	1	23

João Batista Pavesi Simão

Publications

444

Citations

H-Index

Page 1

	Year	Citations
Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees Pâmela Mynsen Machado Martins, Nádia Nara Batista, Maria Gabriela da Cruz Pedrozo Miguel, Food Research International Food FermentationChemical CompoundsFermented CoffeesMicrobial EcologyFood Microbiology	2019	109
Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation Silvia Juliana Martinez, Ana Paula Pereira Bressani, Disney Ribeiro Dias, Frontiers in Microbiology	2019	90
Co-inoculation of yeasts starters: A strategy to improve quality of low altitude Arabica coffee Ana Paula Pereira Bressani, Silvia Juliana Martinez, Nádia Nara Batista, Food Chemistry Food FermentationIn Vitro FermentationYeasts StartersYeastMicrobiology	2021	53
Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species Ana Paula Pereira Bressani, Nádia Nara Batista, Gabriela Ferreira, Food Research International Food ChemistryFood Bioactive CompoundFood FermentationBiochemistryDifferent Yeasts Species	2021	50
The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic Fermentations Silvia Juliana Martinez, João Batista Pavesi Simão, Victor Satler Pylro, Frontiers in Microbiology	2021	39
Pesticide exposure, tobacco use, poor self-perceived health and presence of chronic disease are determinants of depressive symptoms among coffee growers from Southeast Brazil Catarine Lima Conti, Wagner Miranda Barbosa, João Batista Pavesi Simão, Psychiatry Research Tobacco ControlPsychological Co-morbiditiesHealth EffectSoutheast BrazilPoor Self-perceived Health	2017	38
Dominant microbial communities and biochemical profile of pulped natural fermented coffees growing in different altitudes Silvia Juliana Martinez, Ana Paula Pereira Bressani, João Batista Pavesi Simão, Food Research International Microbial DiversityEngineeringFood FermentationEnvironmental EngineeringDominant Microbial Communities	2022	30
Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee Ana Paula Pereira Bressani, Silvia Juliana Martinez, Nádia Nara Batista, Food Science and Technology Customer SatisfactionBehavioral Decision MakingCoffee ConsumersConsumer StudyConsumer Research	2021	23
Ochratoxin a levels in fermented specialty coffees from Caparaó, Brazil: Is it a cause of concern for coffee drinkers? Michelle Costa da Silva, Eduardo da Silva Castro, Juliana do N.Barreto, Food Additives & Contaminants Part A	2021	12

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