|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
|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
|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
|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
|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
|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
|Prevalence, populations and pheno-and genotypic characteristics of Listeria monocytogenes isolated from ready-to-eat vegetables marketed in São Paulo, Brazil|
AS Sant'Ana, MC Igarashi, M Landgraf, MT Destro, BDGM Franco
International journal of food microbiology 155 (1-2), 1-9, 2012
|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
|Modeling the growth rate and lag time of different strains of Salmonella enterica and Listeria monocytogenes in ready-to-eat lettuce|
AS Sant’Ana, BDGM Franco, DW Schaffner
Food microbiology 30 (1), 267-273, 2012
|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
|Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses|
ALD Batista, R Silva, LP Cappato, CN Almada, RKA Garcia, MC Silva, ...
Food Research International 77, 627-635, 2015
|Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology|
AG Cruz, RN Cavalcanti, LMR Guerreiro, AS Sant’Ana, LC Nogueira, ...
Journal of food engineering 114 (3), 323-330, 2013
|Food safety systems in a small dairy factory: Implementation, major challenges, and assessment of systems' performances|
S Cusato, AH Gameiro, CH Corassin, AS Sant'Ana, AG Cruz, JAF Faria, ...
Foodborne pathogens and disease 10 (1), 6-12, 2013
|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
|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
|Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang|
AB Dantas, VF Jesus, R Silva, CN Almada, EA Esmerino, LP Cappato, ...
Journal of Dairy Science 99 (1), 18-30, 2016
|Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts|
AG Cruz, RS Cadena, MBVB Alvaro, AS Sant'Ana, CAF Oliveira, ...
LWT-Food Science and Technology 50 (1), 210-214, 2013
|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
|On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil|
MAC Dias, AS Sant’Ana, AG Cruz, FF José de Assis, CAF de Oliveira, ...
Food control 24 (1-2), 199-205, 2012
|Hypertension parameters are attenuated by the continuous consumption of probiotic Minas cheese|
PCB Lollo, PN Morato, CS Moura, CN Almada, TL Felicio, EA Esmerino, ...
Food Research International 76, 611-617, 2015