Anderson S. Sant'Ana
Anderson S. Sant'Ana
Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas
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Cited by
Cited by
Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review
FJ Barba, Z Zhu, M Koubaa, AS Sant'Ana, V Orlien
Trends in Food Science & Technology 49, 96-109, 2016
Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review
OO Alegbeleye, I Singleton, AS Sant’Ana
Food microbiology 73, 177-208, 2018
Sheep milk: Physicochemical characteristics and relevance for functional food development
CF Balthazar, TC Pimentel, LL Ferrão, CN Almada, A Santillo, M Albenzio, ...
Comprehensive reviews in food science and food safety 16 (2), 247-262, 2017
Paraprobiotics: Evidences on their ability to modify biological responses, inactivation methods and perspectives on their application in foods
CN de Almada, CN Almada, RCR Martinez, AS Sant'Ana
Trends in food science & technology 58, 96-114, 2016
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
M Pateiro, FJ Barba, R Domínguez, AS Sant'Ana, AM Khaneghah, ...
Food research international 113, 156-166, 2018
Modified mycotoxins: An updated review on their formation, detection, occurrence, and toxic effects
L Freire, AS Sant’Ana
Food and Chemical Toxicology 111, 189-205, 2018
The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: A review
FB Campagnollo, KC Ganev, AM Khaneghah, JB Portela, AG Cruz, ...
Food control 68, 310-329, 2016
Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review
FJ Barba, M Koubaa, L do Prado-Silva, V Orlien, A de Souza Sant’Ana
Trends in Food Science & Technology 66, 20-35, 2017
Paraprobiotics and postbiotics: concepts and potential applications in dairy products
CP Barros, JT Guimarães, EA Esmerino, MCKH Duarte, MC Silva, R Silva, ...
Current opinion in food science 32, 1-8, 2020
Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review
RC Baptista, CN Horita, AS Sant'Ana
Food research international 127, 108762, 2020
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products
M Pateiro, PES Munekata, AS Sant'Ana, R Domínguez, ...
International Journal of Food Microbiology 337, 108966, 2021
Interactions between probiotics and pathogenic microorganisms in hosts and foods: A review
AM Khaneghah, K Abhari, I Eş, MB Soares, RBA Oliveira, H Hosseini, ...
Trends in Food Science & Technology 95, 205-218, 2020
Microbiological quality and safety of fruit juices—past, present and future perspectives
AA Lima Tribst, A de Souza Sant’Ana, PR de Massaguer
Critical reviews in microbiology 35 (4), 310-339, 2009
Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods
MM Delorme, JT Guimarães, NM Coutinho, CF Balthazar, RS Rocha, ...
Trends in food science & technology 102, 146-154, 2020
The fate of patulin in apple juice processing: A review
A de Souza Sant’Ana, A Rosenthal, PR de Massaguer
Food Research International 41 (5), 441-453, 2008
Recent advancements in lactic acid production-a review
I Eş, AM Khaneghah, FJ Barba, JA Saraiva, AS Sant'Ana, SMB Hashemi
Food Research International 107, 763-770, 2018
The use of statistical software in food science and technology: Advantages, limitations and misuses
CA Nunes, VO Alvarenga, A de Souza Sant'Ana, JS Santos, D Granato
Food research international 75, 270-280, 2015
Monitoring the authenticity of Brazilian UHT milk: A chemometric approach
SS Souza, AG Cruz, EHM Walter, JAF Faria, RMS Celeghini, ...
Food chemistry 124 (2), 692-695, 2011
Phenolic acids and flavonoids of peanut by-products: Antioxidant capacity and antimicrobial effects
AC de Camargo, MAB Regitano-d'Arce, GB Rasera, ...
Food chemistry 237, 538-544, 2017
Growth potential of Salmonella spp. and Listeria monocytogenes in nine types of ready-to-eat vegetables stored at variable temperature conditions during shelf-life
AS Sant'Ana, MS Barbosa, MT Destro, M Landgraf, BDGM Franco
International journal of food microbiology 157 (1), 52-58, 2012
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