Anderson de Souza Sant'Ana
Anderson de Souza Sant'Ana
Department of Food Science, Faculty of Food Engineering, University of Campinas
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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
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
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