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Journal of Food Science|May 19, 2021
Brazilian cocoa hybrid-mix fermentation: Impact of microbial dominance as well as chemical and sensorial propertiesSilvia Juliana Martinez, Nádia Nara Batista, Cíntia Lacerda Ramos, et al.Journal of Food Science and Technology|May 11, 2016
The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolateNádia Nara Batista, Cíntia Lacerda Ramos, Disney Ribeiro Dias, et al.Food Research International (Ottawa, Ont.)|December 3, 2017
Antioxidant capacity of cocoa beans and chocolate assessed by FTIRNádia Nara Batista, Dayana Pereira de Andrade, Cíntia Lacerda Ramos, et al.Foods (Basel, Switzerland)|December 23, 2022
Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing MethodsSilvia Juliana Martinez, Nádia Nara Batista, Ana Paula Pereira Bressani, et al.Brazilian Journal of Microbiology : [Publication of the Brazilian Society for Microbiology]|February 27, 2019
Fermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strainsNádia Nara Batista, Cíntia Lacerda Ramos, Leonardo de Figueiredo Vilela, et al.Brazilian Journal of Microbiology : [Publication of the Brazilian Society for Microbiology]|June 8, 2022
Microencapsulation by spray drying of coffee epiphytic yeasts Saccharomyces cerevisiae CCMA 0543 and Torulaspora delbrueckii CCMA 0684Pâmela Mynsen Machado Martins, Nádia Nara Batista, Líbia Diniz Santos, et al.International Journal of Food Microbiology|July 22, 2022
Microencapsulation of epiphytic coffee yeasts by spray drying using different wall materials: Implementation in coffee mediumPâmela Mynsen Machado Martins, Nádia Nara Batista, Líbia Diniz Santos, et al.Journal of Food Science|July 25, 2025
Selection and Characterization of Non-Saccharomyces Yeast Strains for Potential Use in Arabica and Conilon Coffee FermentationsPâmela Mynsen Machado Martins, Iaramarum de Jesus Falcão, Nádia Nara Batista, et al.International Journal of Food Microbiology|December 28, 2025
Microencapsulation as a strategy to stabilize and enhance non-Saccharomyces yeast performance in coffee under self-induced anaerobiosis fermentation (SIAF)Suzana da Silva Moreira, Pâmela Mynsen Machado Martins, Nádia Nara Batista, et al.Food Research International (Ottawa, Ont.)|September 10, 2023
Use of microencapsulated starter cultures by spray drying in coffee under self-induced anaerobiosis fermentation (SIAF)Pâmela Mynsen Machado Martins, Nádia Nara Batista, José Augusto Oliveira Naves, et al.Pageof 3