Maria Gabriela da Cruz Pedrozo Miguel

Author

Universidade Federal de Lavras

Also Known As

Maria Gabriela da Cruz Pedrozo Miguel

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Lavras Universidade Estadual de Campinas (UNICAMP)

About

Maria Gabriela da Cruz Pedrozo Miguel is an author at Universidade Federal de Lavras specializing in microbiology, food fermentation, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Microbiology	7	7	494
2	Medicine	5	5	306
3	Health Sciences	3	3	221
4	Public Health	1	1	109
5	Biochemical Engineering	1	1	37

Maria Gabriela da Cruz Pedrozo Miguel

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture Gilberto Vinícius de Melo Pereira, Maria Gabriela da Cruz Pedrozo Miguel, Cíntia Lacerda Ramos, Applied and Environmental Microbiology	2012	166
Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process Suzana Reis Evangelista, Maria Gabriela da Cruz Pedrozo Miguel, Cecília de Souza Cordeiro, Food Microbiology Fermentation ProcessStarter CulturesFood FermentationIn Vitro FermentationMicrobiology	2014	151
Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids Igor Magalhães da Veiga Moreira, Maria Gabriela da Cruz Pedrozo Miguel, Whasley Ferreira Duarte, Food Research International	2013	125
Diversity of bacteria present in milk kefir grains using culture-dependent and culture-independent methods Maria Gabriela da Cruz Pedrozo Miguel, Patrícia Gomes Cardoso, Lilian de Assis Lago, Food Research International	2010	122
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
Impact of different cocoa hybrids ( Theobroma cacao L.) and S. cerevisiae UFLA CA11 inoculation on microbial communities and volatile compounds of cocoa fermentation Cíntia Lacerda Ramos, Disney Ribeiro Dias, Maria Gabriela da Cruz Pedrozo Miguel, Food Research International Theobroma Cacao L.Industrial MycologyFood FermentationVolatile CompoundsBiotechnology	2014	96
Behavior of yeast inoculated during semi-dry coffee fermentation and the effect on chemical and sensorial properties of the final beverage Luciana Silva Ribeiro, Maria Gabriela da Cruz Pedrozo Miguel, Suzana Reis Evangelista, Food Research International	2016	96
Controlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: A sensory perspective Luciana Silva Ribeiro, Diego Egídio Ribeiro, Suzana Reis Evangelista, LWT	2017	76
Different inoculation methods for semi-dry processed coffee using yeasts as starter cultures Silvia Juliana Martinez, Ana Paula Pereira Bressani, Maria Gabriela da Cruz Pedrozo Miguel, Food Research International	2017	68
Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate Maria Gabriela da Cruz Pedrozo Miguel, Lívia Viana de Castro Reis, Priscilla Efraim, LWT	2016	62

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