H-Index & Metrics Best Publications

H-Index & Metrics

Discipline name H-index Citations Publications World Ranking National Ranking
Biology and Biochemistry D-index 50 Citations 7,401 228 World Ranking 10258 National Ranking 49

Overview

What is he best known for?

The fields of study he is best known for:

  • Food science
  • Bacteria
  • Enzyme

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.

His most cited work include:

  • Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review (266 citations)
  • Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development. (117 citations)
  • Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review. (113 citations)

What are the main themes of his work throughout his whole career to date?

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.

He most often published in these fields:

  • Food science (67.97%)
  • Food spoilage (15.30%)
  • Food safety (12.46%)

What were the highlights of his more recent work (between 2019-2021)?

  • Food science (67.97%)
  • Food safety (12.46%)
  • Probiotic (11.03%)

In recent papers he was focusing on the following fields of study:

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.

Between 2019 and 2021, his most popular works were:

  • Paraprobiotics and postbiotics: concepts and potential applications in dairy products (40 citations)
  • Impact of probiotics and prebiotics on food texture (38 citations)
  • Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review (31 citations)

In his most recent research, the most cited papers focused on:

  • Food science
  • Bacteria
  • Enzyme

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.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

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)

374 Citations

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)

191 Citations

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)

167 Citations

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)

161 Citations

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)

153 Citations

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)

149 Citations

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)

145 Citations

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)

139 Citations

Modified mycotoxins: An updated review on their formation, detection, occurrence, and toxic effects.

Luísa Freire;Anderson S. Sant’Ana.
Food and Chemical Toxicology (2018)

135 Citations

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)

125 Citations

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