A. Sant’Ana
Universidade Estadual de Campinas (UNICAMP)
Anderson S. Sant'Ana holds a bachelor degree in Industrial Chemistry from Severino Sombra University (Rio de Janeiro, Brazil), master degree in Food Science at the University of Campinas (Campinas, Brazil), and PhD in Food Sciences at the University of Sao Paulo (Sao Paulo, Brazil). He had a post-doc stay in the Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo. Currently, he is an associate professor of food microbiology at Faculty of Food Engineering, University of Campinas, Brazil. General research interests include foodborne spoilage and pathogenic microorganisms, probiotic microorganisms, use of predictive modeling approaches on the quality and safety of foods and microbial risk assessment.
- Papers in database
- 11
- Years active
- 2016 – 2021
- Total publications
- 462
- Total citations
- 18,927
- h-index
- 75
- Health outcomes studied
- 3
Research Areas
- Listeria monocytogenes in Food Safety
- Probiotics and Fermented Foods
- Microbial Inactivation Methods
- Food Safety and Hygiene
- Meat and Animal Product Quality
Health Outcomes Studied
Papers (11)
- 2021Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties.10.1016/j.foodres.2021.110191
- 2021Development of a semi-dynamic in vitro model and its testing using probiotic Bacillus coagulans GBI-30, 6086 in orange juice and yogurt.10.1016/j.mimet.2021.106187
- 2021Wheat-durum pasta added of inactivated Bifidobacterium animalis decreases glucose and total cholesterol levels and modulates gut microbiota in healthy rats10.1080/09637486.2021.1877261
- 2021Orange Juice and Yogurt Carrying Probiotic Bacillus coagulans GBI-30 6086: Impact of Intake on Wistar Male Rats Health Parameters and Gut Bacterial Diversity10.3389/fmicb.2021.623951
- 2019The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions.10.1016/j.foodres.2019.108542
- 2019Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese ("requeijão cremoso") manufacturing and storage.10.1016/j.ijfoodmicro.2019.108288
- 2019The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into “requeijão cremoso” Processed Cheese Does Not Affect Metabolic Homeostasis of Rats10.3389/fmicb.2019.02332
- 2018Microbial interactions during sugar cane must fermentation for bioethanol production: does quorum sensing play a role?10.1080/07388551.2017.1332570
- 2017Probiotic Bacillus: Fate during sausage processing and storage and influence of different culturing conditions on recovery of their spores.10.1016/j.foodres.2017.03.001
- 2016Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang.10.3168/jds.2015-9880
- 2016Assessment of antioxidant activity, lipid profile, general biochemical and immune system responses of Wistar rats fed with dairy dessert containing Lactobacillus acidophilus La-5.10.1016/j.foodres.2016.10.042