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Anderson S. Sant'Ana
Anderson S. Sant'Ana
Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas
E-mail confirmado em unicamp.br - Página inicial
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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
8052016
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
6082018
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
5162017
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
4452016
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
3602018
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
3032018
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
2832017
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
2812020
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
2692021
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
2692020
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
2692016
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
2642020
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
2622020
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
2172009
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
2032018
Berry polyphenols and human health: Evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects
N Pap, M Fidelis, L Azevedo, MAV do Carmo, D Wang, A Mocan, ...
Current Opinion in Food Science 42, 167-186, 2021
2022021
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
1932015
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
1932008
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
1922017
Probiotics in goat milk products: Delivery capacity and ability to improve sensory attributes
CS Ranadheera, CA Evans, SK Baines, CF Balthazar, AG Cruz, ...
Comprehensive Reviews in Food Science and Food Safety 18 (4), 867-882, 2019
1902019
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