Seguir
Anderson S. Sant'Ana
Anderson S. Sant'Ana
Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas
Dirección de correo verificada de unicamp.br - Página principal
Título
Citado por
Citado por
Año
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
7782016
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
5722018
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
5032017
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
4242016
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
3422018
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
2942018
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
2692017
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
2602020
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
2602016
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
2472020
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
2432021
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
2412020
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
2362020
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
2152009
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
1952018
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
1922021
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
1912008
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
1902015
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
1862017
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
1842019
El sistema no puede realizar la operación en estos momentos. Inténtalo de nuevo más tarde.
Artículos 1–20