Hugo Calixto Fonseca

Author

Universidade Federal de Lavras ORCID

Also Known As

Fonseca, Hugo, Fonseca, Hugo Calixto, H. FONSECA, H. Fonseca, Hugo Calixto Fonseca, Hugo Fonseca

Publications

546

Citations

H-Index

Concepts

All Affiliations

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

About

Hugo Calixto Fonseca is an author at Universidade Federal de Lavras specializing in health sciences, microbiology, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	311
2	Microbiology	6	6	447
3	Medicine	2	2	246
4	Engineering	1	1	52
5	Public Health	1	1	26

Hugo Calixto Fonseca

Publications

485

Citations

H-Index

Page 1

	Year	Citations
Probiotic Properties of Lactobacilli and Their Ability to Inhibit the Adhesion of Enteropathogenic Bacteria to Caco-2 and HT-29 Cells Hugo Calixto Fonseca, Dirceu de Sousa Melo, Cíntia Lacerda Ramos, Probiotics and Antimicrobial Proteins ProbioticAntimicrobial SusceptibilityHt-29 CellsBacteriologyProbiotic Properties	2020	174
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
Evaluation of potentially probiotic yeasts and Lactiplantibacillus plantarum in co-culture for the elaboration of a functional plant-based fermented beverage Dirceu de Sousa Melo, Aline Galvão Tavares Menezes, Hugo Calixto Fonseca, Food Research International ProbioticProbiotic YeastsFood FermentationBiotechnologyFood Biotechnology	2022	63
Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain Hugo Calixto Fonseca, Dirceu de Sousa Melo, Cíntia Lacerda Ramos, Food Research International Food FermentationPassion Fruit JuiceFlavor-aroma ProfilesFood MicrobiologyFood Bioprocessing	2021	60
Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality Débora Mara de Jesus Cassimiro, Nádia Nara Batista, Hugo Calixto Fonseca, Food Microbiology Wet FermentationEngineeringFood FermentationLactic Acid BacteriaBiochemical Engineering	2022	52
Physicochemical, rheological, microbiological and sensory properties of newly developed coffee flavored kefir Wallaf Costa Vimercati, Cintia da Silva Araújo, Leandro Levate Macedo, LWT Food ChemistryBiomanufacturingBiochemical EngineeringSensory PropertiesFood Processing	2020	38
Lactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei subsp. paracasei LBC-81 metabolism during the single and mixed fermentation of tropical fruit juices Hugo Calixto Fonseca, Dirceu de Sousa Melo, Cíntia Lacerda Ramos, Brazilian Journal of Microbiology Tropical Fruit JuicesLbc-81 MetabolismFood FermentationLactic Acid BacteriaBacteriology	2021	26

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