Anderson S. Sant’Ana

发表

Comparing the susceptibility to sanitizers, biofilm-forming ability, and biofilm resistance to quaternary ammonium and chlorine dioxide of 43 Salmonella enterica and Listeria monocytogenes strains

A. Khaneghah, V. Alvarenga, R. D. Chaves, 2023, Food Microbiology.

What are the main obstacles to turning foods healthier through probiotics incorporation? a review of functionalization of foods by probiotics and bioactive metabolites.

M. Magnani, Douglas Xavier-Santos, Fabrícia França Bezerril, 2023, Food research international.

Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles.

Larissa P. Margalho, V. Alvarenga, R. P. Brexó, 2024, Food microbiology.

Influence of Limosilactobacillus fermentum IAL 4541 and Wickerhamomyces anomalus IAL 4533 on the growth of spoilage fungi in bakery products.

J. Lemos, Arthur K. R. Pia, E. H. Nabeshima, 2024, International journal of food microbiology.

Spore-forming bacteria in gelatin: Characterization, identification by 16S rRNA and MALDI-TOF mass spectrometry (MS), and presence of heat resistance and virulence genes.

Caroline Heckler, Graziele C. Stradiotto, Anderson S. Sant’Ana, 2024, International journal of food microbiology.

Phenotypic, genotypic, and resistome of mesophilic spore-forming bacteria isolated from pasteurized liquid whole egg.

A. I. Chincha, Anderson S. Sant’Ana, M. P. Marone, 2024, Food research international.

The role of culture in the representation of probiotic foods

O. Alegbeleye, L. Paucar-Menacho, A. I. Chincha, 2024, Food Research International.

Modeling the behavior of probiotic strains in foods under simulated gastrointestinal tract conditions

V. Alvarenga, F. B. Campagnollo, Mariana B. Soares, 2024, Food Bioscience.

Effects of different cold plasma treatments on chemical composition, phenolics bioaccessibility and microbiota of edible red mini-roses.

M. Magnani, Marcos dos Santos Lima, J. S. de Morais, 2024, Food chemistry.

Variability in the acid adaptation of ten different O157:H7 and non-O157 Escherichia coli strains in orange juice and the impact on UV radiation resistance.

J. Oteiza, P. Barril, L. Prado-Silva, 2024, Food microbiology.

Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese.

Ú. Gonzales-Barrón, V. Cadavez, A. Sant’Ana, 2020, Food microbiology.

Counts of mesophilic aerobic, mesophilic anaerobic, thermophilic aerobic sporeforming bacteria and persistence of Bacillus cereus spores throughout cocoa powder processing chain.

Anderson S. Sant’Ana, Ana M Pereira, Frédéric Carlin, 2024, Food microbiology.