Ana Sancha Malveira Batista

Author

State University of Vale do Acaraú ORCID

Also Known As

A.S.M. Batista, ANA S.M. BATISTA, ANA SANCHA M. BATISTA, Ana S. M. Batista, Ana S. Malveira Batista, Ana Sancha Batista, Ana Sancha Malveira BATISTA, Ana Sancha Malveira Batista, BATISTA, Ana Sancha Malveira, Batista, Ana Sancha Malveira

Publications

640

Citations

H-Index

Concepts

All Affiliations

State University of Vale do Acaraú Universidade Federal da Paraíba Universidade Federal de Campina Grande Universidade Federal de Alagoas Universidade Federal do Ceará

About

Ana Sancha Malveira Batista is an author at State University of Vale do Acaraú specializing in animal nutrition, animal science, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Education	5	5	121
2	Health Sciences	5	5	231
3	Public Health	3	3	98
4	Biostatistics	2	2	80
5	Metabolism	2	2	82

Ana Sancha Malveira Batista

Publications

453

Citations

H-Index

Page 1

	Year	Citations
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, LWT Food ChemistryFood FermentationAnimal NutritionFood AnalysisFermented Dairy Beverages	2013	105
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, Journal of Dairy Science	2013	83
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, Revista Brasileira de Zootecnia Lipid AnalysisNutritionFatty Acids ProfileMeat QualityDesirable Fatty Acids	2009	64
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, International Dairy Journal NutritionCaprineAnimal NutritionAnimal ScienceSensory Profiles	2018	41
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, Small Ruminant Research Different Fibre ContentsNutritionMeat PackagingLamb MeatAnimal Nutrition	2008	34
Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese Ilsa Cunha Barbosa, Maria Elieidy Gomes de Oliveira, Marta Suely Madruga, Food & Function	2016	28
Sensory profile and physicochemical parameters of cheese from dairy goats fed vegetable oils in the semiarid region of Brazil Ertha Janine Lacerda de Medeiros, Rita de Cássia Ramos do Egypto Queiroga, Ariosvaldo Nunes de Medeiros, Small Ruminant Research	2013	25
Fatty acid, chemical, and tissue composition of meat comparing Santa Inês breed sheep and Boer crossbreed goats submitted to different supplementation strategies Kallidiane Vaneska Mendes Fernandes Gama, José Morais Pereira Filho, Rafael Farias Soares, Tropical Animal Health and Production Animal PhysiologyNutritionCaprineBody CompositionAnimal Nutrition	2019	18
Quality of meat from Santa Ines sheep with different biotypes and slaughtering weights Flávio Gomes de Oliveira, Wandrick Hauss de Sousa, Felipe Quiroga CARTAXO, Revista Brasileira de Saúde e Produção Animal Chemical CompositionLivestock ProductionAgricultural EconomicsLamb Production ChainMeat Quality	2020	16
Effect of dietary condensed tannins inclusion from Acacia mearnsii extract on the growth performance, carcass traits and meat quality of lambs Emellinne Ingrid de Sousa Costa, Cláudio Vaz Di Mambro Ribeiro, Thadeu Mariniello Silva, Livestock Science NutritionAcacia Mearnsii ExtractTanninAnimal NutritionAnimal Science	2021	16

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