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Nádia Nara Batista

Observed names: Batista Nadia Nara, Batista Nádia Nara, Batista, Nádia Nara, N.N. BATISTA, Nadia N Batista, Nadia Nara Batista, Nádia Batista, Nádia N. Batista, Nádia Nara BATISTA
Observed institution: Universidade Federal de Lavras
ORCID: 0000-0003-2510-1820
Observed ORCID: 0000-0003-2510-1820
OpenAlex ID: A5076208490
Influence of fermentation conditions on the sensorial quality of coffee inoculated with yeast
2020 · Marcela Caroline Batista da Mota, Nádia Nara Batista, et al. · Food Research International · 140
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Antioxidant capacity of cocoa beans and chocolate assessed by FTIR
2016 · Nádia Nara Batista, Dayana Pereira de Andrade, et al. · Food Research International · 136
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Coffee growing altitude influences the microbiota, chemical compounds and the quality of fermented coffees
2019 · Pâmela Mynsen Machado Martins, Nádia Nara Batista, et al. · Food Research International · 129
Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee
2021 · Thayanna Scopel Pereira, Nádia Nara Batista, et al. · Food Microbiology · 122
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Dynamic behavior of Saccharomyces cerevisiae, Pichia kluyveri and Hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolate
2015 · Nadia Nara Batista, Cíntia Lacerda Ramos, et al. · LWT · 119
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Investigation of chocolate produced from four different Brazilian varieties of cocoa ( Theobroma cacao L.) inoculated with Saccharomyces cerevisiae
2016 · Aline Galvão Tavares Menezes, Nadia Nara Batista, et al. · Food Research International · 100
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The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate
2015 · Nádia Nara Batista, Cíntia Lacerda Ramos, et al. · Journal of Food Science and Technology · 94
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Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee
2022 · Débora Mara de Jesus Cassimiro, Nádia Nara Batista, et al. · International Journal of Food Microbiology · 91
Wet fermentation of Coffea canephora by lactic acid bacteria and yeasts using the self-induced anaerobic fermentation (SIAF) method enhances the coffee quality
2022 · Débora Mara de Jesus Cassimiro, Nádia Nara Batista, et al. · Food Microbiology · 80
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Cinnamon essential oil and cinnamaldehyde in the control of bacterial biofilms formed on stainless steel surfaces
2012 · Maíra Maciel Mattos de Oliveira, Danilo Florisvaldo Brugnera, et al. · European Food Research and Technology · 73
Impact of microbial self-induced anaerobiosis fermentation (SIAF) on coffee quality
2022 · Marcela Caroline Batista da Mota, Nádia Nara Batista, et al. · Food Bioscience · 65
Co-inoculation of yeasts starters: A strategy to improve quality of low altitude Arabica coffee
2021 · Ana Paula Pereira Bressani, Silvia Juliana Martinez, et al. · Food Chemistry · 63
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Characterization of bioactive, chemical, and sensory compounds from fermented coffees with different yeasts species
2021 · Ana Paula Pereira Bressani, Nádia Nara Batista, et al. · Food Research International · 61
Influence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee
2022 · Emerson Josue Martinez Jimenez, Pâmela Mynsen Machado Martins, et al. · Food Bioscience · 55
Fermentation of Coffea canephora inoculated with yeasts: Microbiological, chemical, and sensory characteristics
2021 · Bruna Lessa da Silva, Priscila Vargas Pereira, et al. · Food Microbiology · 54
Susceptibility of Monospecies and Dual‐species Biofilms of Staphylococcus Aureus and Escherichia Coli to Essential Oils
2012 · F.M. MILLEZI, M.O. PEREIRA, et al. · Journal of Food Safety · 41
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The essential role of spontaneous and starter yeasts in cocoa and coffee fermentation
2023 · Rosane Freitas Schwan, Ana Paula Pereira Bressani, et al. · FEMS Yeast Research · 40
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Fermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strains
2019 · Nádia Nara Batista, Cíntia Lacerda Ramos, et al. · Brazilian Journal of Microbiology · 35
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Inoculation of yeast and bacterium in wet-processed Coffea canephora
2022 · Danielle Gonçalves Bravim, Taynara Mota de Oliveira, et al. · Food Chemistry · 34
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Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee
2021 · Ana Paula Pereira BRESSANI, Silvia Juliana MARTINEZ, et al. · Food Science and Technology · 34
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Indigenous fermented foods: nutritional and safety aspects
2023 · Cintia L Ramos, Ana PP Bressani, et al. · Current Opinion in Food Science · 30
Microencapsulation by spray drying of coffee epiphytic yeasts Saccharomyces cerevisiae CCMA 0543 and Torulaspora delbrueckii CCMA 0684
2022 · Pâmela Mynsen Machado Martins, Nádia Nara Batista, et al. · Brazilian Journal of Microbiology · 21
Impact of different fermentation times on the microbiological, chemical, and sensorial profile of coffees processed by self-induced anaerobiosis fermentation
2024 · Juliana Maria Campos Palumbo, Pâmela Mynsen Machado Martins, et al. · Brazilian Journal of Microbiology · 20
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Nondairy ice cream based on fermented yam (Dioscoreasp.)
2019 · Nádia N. Batista, Cíntia L. Ramos, et al. · Food Science & Nutrition · 17
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Increasing the quality and complexity of pulped coffee fermentation with Lactiplantibacillus plantarum and selected yeasts
2024 · Sandy Rodrigues Dias, Ana Paula Pereira Bressani, et al. · European Food Research and Technology · 16
Works count: 64
Citation count: 1,836
H-index: 21
I10-index: 32
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