Nádia Nara Batista - Concepedia

Author

Nádia Nara Batista

Also Known As

Batista, Nádia Nara, N. Batista, N.N. BATISTA, Nadia N Batista, Nadia Nara Batista, Nádia Batista, Nádia N. Batista, Nádia Nara BATISTA, Nádia Nara Batista

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Lavras Instituto Federal do Espírito Santo Universidade Federal dos Vales do Jequitinhonha e Mucuri Universidade Federal do Espírito Santo Universidade Federal de Minas Gerais

About

Nádia Nara Batista is an author at Universidade Federal de Lavras specializing in microbiology, food fermentation, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	11	520
2	Medicine	9	9	616
3	Public Health	4	4	247
4	Engineering	3	3	116
5	Management	1	1	23

Nádia Nara Batista

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Antioxidant capacity of cocoa beans and chocolate assessed by FTIR Nádia Nara Batista, Dayana Pereira de Andrade, Cíntia Lacerda Ramos, Food Research International	2016	124
Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast Marcela Caroline Batista da Mota, Nádia Nara Batista, Mariane Helena Sances Rabelo, Food Research International	2020	117
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
Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate Nádia Nara Batista, Cíntia Lacerda Ramos, Disney Ribeiro Dias, LWT	2015	106
Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee Thayanna Scopel Pereira, Nádia Nara Batista, Lúcia Pinheiro Santos Pimenta, Food Microbiology Microbial DiversityFood FermentationChemical CompositionMicrobial CommunitiesMicrobial Ecology	2021	94
Investigation of chocolate produced from four different Brazilian varieties of cocoa ( Theobroma cacao L.) inoculated with Saccharomyces cerevisiae Aline Galvão Tavares Menezes, Nádia Nara Batista, Cíntia Lacerda Ramos, Food Research International	2016	93
The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate Nádia Nara Batista, Cíntia Lacerda Ramos, Disney Ribeiro Dias, Journal of Food Science and Technology Food FermentationIn Vitro FermentationVolatile CompoundsHealth SciencesYeast Starter Cultures	2015	80
Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee Débora Mara de Jesus Cassimiro, Nádia Nara Batista, Hugo Calixto Fonseca, International Journal of Food Microbiology Food FermentationLactic Acid BacteriaBiochemical EngineeringArabica CoffeeFood Microbiology	2022	72
Cinnamon essential oil and cinnamaldehyde in the control of bacterial biofilms formed on stainless steel surfaces Maíra Maciel Mattos de Oliveira, Danilo Florisvaldo Brugnera, Josianne Arantes do Nascimento, European Food Research and Technology BiofilmsCinnamon Essential OilAntimicrobial SusceptibilityMicrobial ContaminationMicrobiology	2012	68
Comparative in vitro activity of oral antimicrobial agents against Enterobacteriaceae from patients with community-acquired urinary tract infections in three European countries Michael Kresken, Barbara Körber-Irrgang, Douglas J. Biedenbach, Clinical Microbiology and Infection Oral Antimicrobial AgentsAntimicrobial SusceptibilityAntibioticsEuropean CountriesAntibacterial Agent	2015	58

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