Euziclei Gonzaga de Almeida

Author

Also Known As

Euziclei G. Almeida, Euziclei G. de Almeida, Euziclei Gonzaga Almeida, Euziclei Gonzaga De Almeida, Euziclei Gonzaga de Almeida

Publications

622

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Lavras Universidade Federal de Mato Grosso Brazilian Agricultural Research Corporation

About

Euziclei Gonzaga de Almeida is an author at Universidade Federal de Lavras specializing in microbiology, food fermentation, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	5	5	349
2	Health Sciences	4	4	251
3	Public Health	2	2	101
4	Engineering	1	1	12
5	Natural Sciences	1	1	17

Euziclei Gonzaga de Almeida

Publications

602

Citations

H-Index

Page 1

	Year	Citations
Spontaneous cocoa bean fermentation carried out in a novel-design stainless steel tank: Influence on the dynamics of microbial populations and physical–chemical properties Gilberto Vinícius de Melo Pereira, Karina Teixeira Magalhães‐Guedes, Euziclei Gonzaga de Almeida, International Journal of Food Microbiology Food FermentationMicrobial PopulationsMicrobial EcologyFood MicrobiologyFood Engineering	2012	99
Microbial population present in fermented beverage ‘cauim’ produced by Brazilian Amerindians Euziclei Gonzaga de Almeida, Caio Tavora Coelho da Costa Rachid, Rosane Freitas Schwan International Journal of Food Microbiology Food FermentationBrazilian AmerindiansFood MicrobiologyMicrobial EcologyBeverage Industry	2007	93
Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods Cíntia Lacerda Ramos, Euziclei Gonzaga de Almeida, Gilberto Vinícius de Melo Pereira, International Journal of Food Microbiology ProbioticFood FermentationBrazilian AmerindiansFood MicrobiologyMicrobial Ecology	2010	89
Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians Cíntia Lacerda Ramos, Euziclei Gonzaga de Almeida, Ana Luiza Freire, Food Microbiology	2011	64
Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil Cláudia Cristina Auler do Amaral Santos, Euziclei Gonzaga de Almeida, Gilberto Vinícius de Melo Pereira, International Journal of Food Microbiology Food FermentationAlcoholic BeverageIndigenous Juruna PeopleToxicologyPhysicochemical Characterisation	2012	54
Yeast diversity in riceâcassava fermentations produced by the indigenous TapirapÃ© people of Brazil Rosane Freitas Schwan, Euziclei Gonzaga de Almeida, Maria Aparecida Gomes Souza-Dias, FEMS Yeast Research	2007	41
Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians Ana Luiza Freire, Cíntia Lacerda Ramos, Euziclei Gonzaga de Almeida, World Journal of Microbiology and Biotechnology Food ChemistryIndigenous BeverageFood FermentationTraditional ProductionBeverage Industry	2013	39
Physico-chemical and microbiological characterization of corn and rice ‘calugi’ produced by Brazilian Amerindian people Maria Gabriela da Cruz Pedrozo Miguel, Marianna Rabelo Rios Martins Santos, Whasley Ferreira Duarte, Food Research International	2012	36
Physicochemical and microbiological description of <i>Caxiri –</i> a cassava and corn alcoholic beverage Maria Gabriela C P Miguel, Carolina Figueiredo Collela, Euziclei Gonzaga de Almeida, International Journal of Food Science & Technology FlavoromicsFood AnalysisFood ContaminantFood ToxicologyFood Chemistry	2015	20
Endophytism and bioactivity of endophytic fungi isolated from Combretum lanceolatum Pohl ex Eichler Kátia Aparecida de Siqueira, Elson Rudimar Brissow, Jane Lima dos Santos, Symbiosis BiologyFungal DiversityBiochemistryNatural SciencesEndophyte Research	2016	17

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