Anderson S. Sant'Ana focuses on Food science, Biotechnology, Food safety, Probiotic and Mycotoxin. His Food science research is multidisciplinary, relying on both Food microbiology and Antimicrobial. His research integrates issues of Fusarium culmorum, Fusarium, Chemometrics and Microbial contamination in his study of Biotechnology.
Anderson S. Sant'Ana has included themes like Pasteurization and Agricultural science in his Food safety study. His work in the fields of Probiotic, such as Lactobacillus acidophilus, overlaps with other areas such as Health benefits. His Mycotoxin study which covers Food contaminant that intersects with Adverse health effect and Toxicology.
Anderson S. Sant'Ana spends much of his time researching Food science, Food spoilage, Food safety, Probiotic and Pasteurization. Anderson S. Sant'Ana studies Food science, namely Shelf life. His Food spoilage study combines topics from a wide range of disciplines, such as Microorganism, Preservative and Raw material.
His Pasteurization research incorporates elements of Orange juice and Raw milk. His work focuses on many connections between Listeria monocytogenes and other disciplines, such as Lactic acid, that overlap with his field of interest in Fermentation. His Salmonella research incorporates themes from Contamination and Food microbiology.
His main research concerns Food science, Food safety, Probiotic, Food spoilage and Listeria monocytogenes. His studies in Food science integrate themes in fields like Antimicrobial and Spore. His Antimicrobial research integrates issues from Ingredient, Bioassay, Antioxidant and Castalagin.
Anderson S. Sant'Ana works mostly in the field of Food safety, limiting it down to concerns involving Biochemical engineering and, occasionally, Human decontamination. His work in Probiotic covers topics such as Functional food which are related to areas like Gastrointestinal tract and Bacillus coagulans. As a member of one scientific family, Anderson S. Sant'Ana mostly works in the field of Food spoilage, focusing on Preservative and, on occasion, Shelf life and Microorganism.
Anderson S. Sant'Ana mainly investigates Food science, Food safety, Antimicrobial, Ingredient and Probiotic. His Food science study integrates concerns from other disciplines, such as Listeria monocytogenes, Bacteria and Fermentation in food processing. Anderson S. Sant'Ana has researched Food safety in several fields, including Risk analysis, Food preservation, Shelf life, Environmental health and Biochemical engineering.
His Food preservation research includes elements of Quality and Biotechnology. Anderson S. Sant'Ana focuses mostly in the field of Antimicrobial, narrowing it down to topics relating to Preservative and, in certain cases, Pathogenic bacteria, Active packaging, Generally recognized as safe and Food spoilage. Anderson S. Sant'Ana interconnects Viability assay, Chromatography, Morphology, Bifidobacterium animalis and Flow cytometry in the investigation of issues within Probiotic.
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Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review
Francisco J. Barba;Zhenzhou Zhu;Mohamed Koubaa;Anderson S. Sant'Ana.
Trends in Food Science and Technology (2016)
Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development.
C.F. Balthazar;T.C. Pimentel;L.L. Ferrão;C.N. Almada.
Comprehensive Reviews in Food Science and Food Safety (2017)
Review: Microbiological quality and safety of fruit juices--past, present and future perspectives.
Alline Artigiani Lima Tribst;Anderson de Souza Sant'Ana;Pilar Rodriguez de Massaguer.
Critical Reviews in Microbiology (2009)
Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review.
Oluwadara Oluwaseun Alegbeleye;Ian Singleton;Anderson S. Sant’Ana.
Food Microbiology (2018)
The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: A review
Fernanda Bovo Campagnollo;Karina C. Ganev;Amin Mousavi Khaneghah;Jéssica B. Portela.
Food Control (2016)
The fate of patulin in apple juice processing: A review
Anderson de Souza Sant’Ana;Amauri Rosenthal;Pilar Rodriguez de Massaguer.
Food Research International (2008)
Monitoring the authenticity of Brazilian UHT milk: a chemometric approach.
Simone S. Souza;Adriano G. Cruz;Eduardo H.M. Walter;Jose A.F. Faria.
Food Chemistry (2011)
The use of statistical software in food science and technology: Advantages, limitations and misuses.
Cleiton Antônio Nunes;Verônica Ortiz Alvarenga;Anderson de Souza Sant'Ana;Jânio Sousa Santos.
Food Research International (2015)
Modified mycotoxins: An updated review on their formation, detection, occurrence, and toxic effects.
Luísa Freire;Anderson S. Sant’Ana.
Food and Chemical Toxicology (2018)
Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review
Francisco J. Barba;Francisco J. Barba;Mohamed Koubaa;Leonardo do Prado-Silva;Vibeke Orlien.
Trends in Food Science and Technology (2017)
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