Ana Sancha Malveira Batista

Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks

Jacieny Janne Leite Gomes, Andreza Moraes Duarte, Ana Sancha Malveira Batista et al. · LWT · 2013 · 105 citations

Food Chemistry, Food Fermentation, Animal Nutrition +6

Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both

Amanda Marília da Silva Sant’Ana, Fabrícia França Bezerril, Marta Suely Madruga et al. · Journal of Dairy Science · 2013 · 83 citations · Full text

Lipid profile of lamb meat from different genotypes submitted to diets with different energy levels

Roberto Germano Costa, Ana Sancha Malveira Batista, Paulo Sérgio de Azevedo et al. · Revista Brasileira de Zootecnia · 2009 · 64 citations · Full text

Lipid Analysis, Nutrition, Fatty Acids Profile +21

Fatty acid, volatile and sensory profiles of milk and cheese from goats raised on native semiarid pasture or in confinement

Amanda Marília da Silva Sant’Ana, R.J.B. Bessa, Susana P. Alves et al. · International Dairy Journal · 2018 · 41 citations

Nutrition, Caprine, Animal Nutrition +8

Physical and chemical characterization of lamb meat from different genotypes submitted to diet with different fibre contents

Roberto Germano Costa, Ana Sancha Malveira Batista, Marta Suely Madruga et al. · Small Ruminant Research · 2008 · 34 citations

Different Fibre Contents, Nutrition, Meat Packaging +12