| 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 | 183 | 2015 |
| 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 | 174 | 2017 |
| Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels JT Guimarães, EK Silva, VO Alvarenga, ALR Costa, RL Cunha, ... Ultrasonics Sonochemistry 44, 251-260, 2018 | 141 | 2018 |
| Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects GV Amaral, EK Silva, RN Cavalcanti, LP Cappato, JT Guimaraes, ... Trends in food science & technology 64, 94-101, 2017 | 120 | 2017 |
| Brazilian artisanal cheeses: an overview of their characteristics, main types and regulatory aspects BA Kamimura, M Magnani, WA Luciano, FB Campagnollo, TC Pimentel, ... Comprehensive reviews in food science and food safety 18 (5), 1636-1657, 2019 | 111 | 2019 |
| Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage SHMC Monteiro, EK Silva, VO Alvarenga, J Moraes, MQ Freitas, MC Silva, ... Ultrasonics Sonochemistry 42, 1-10, 2018 | 110 | 2018 |
| Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional … FB Campagnollo, LP Margalho, BA Kamimura, MD Feliciano, L Freire, ... Food microbiology 73, 288-297, 2018 | 97 | 2018 |
| Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile GV Amaral, EK Silva, RN Cavalcanti, CPC Martins, LGZS Andrade, ... Food Chemistry 239, 697-703, 2018 | 87 | 2018 |
| Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance GV Amaral, EK Silva, ALR Costa, VO Alvarenga, RN Cavalcanti, ... LWT 92, 80-86, 2018 | 64 | 2018 |
| An overview of microorganisms and factors contributing for the microbial stability of carbonated soft drinks DRP Azeredo, V Alvarenga, AS Sant'Ana, AUOS Srur Food Research International 82, 136-144, 2016 | 64 | 2016 |
| Assessing the effect of washing practices employed in Brazilian processing plants on the quality of ready-to-eat vegetables DF Maffei, VO Alvarenga, AS Sant’Ana, BDGM Franco LWT-Food Science and Technology 69, 474-481, 2016 | 60 | 2016 |
| Predicting adhesion and biofilm formation boundaries on stainless steel surfaces by five Salmonella enterica strains belonging to different serovars as a function of pH … JO Moraes, EA Cruz, EGF Souza, TCM Oliveira, VO Alvarenga, ... International journal of food microbiology 281, 90-100, 2018 | 59 | 2018 |
| Modelling Bacillus cereus adhesion on stainless steel surface as affected by temperature, pH and time WEL Peña, NJ de Andrade, NFF Soares, VO Alvarenga, SR Junior, ... International Dairy Journal 34 (1), 153-158, 2014 | 54 | 2014 |
| Predictive model for inactivation of salmonella in infant formula during microwave heating processing JB Portela, PT Coimbra, LP Cappato, VO Alvarenga, RBA Oliveira, ... Food Control 104, 308-312, 2019 | 49 | 2019 |
| Assessment of the inhibitory effect of free and encapsulated commercial nisin (Nisaplin®), tested alone and in combination, on Listeria monocytogenes and Bacillus cereus in … RCR Martinez, VO Alvarenga, M Thomazini, CS Fávaro-Trindade, ... LWT-Food Science and Technology 68, 67-75, 2016 | 49 | 2016 |
| Jabuticaba (Myrciaria cauliflora) Seeds: Chemical Characterization and Extraction of Antioxidant and Antimicrobial Compounds ACM Hacke, D Granato, LG Maciel, PL Weinert, L Prado‐Silva, ... Journal of food science 81 (9), C2206-C2217, 2016 | 45 | 2016 |
| Physical hazards in dairy products: Incidence in a consumer complaint website in Brazil RS Aguiar, EA Esmerino, RS Rocha, TC Pimentel, VO Alvarenga, ... Food Control 86, 66-70, 2018 | 44 | 2018 |
| Non-thermal microbial inactivation by using supercritical carbon dioxide: Synergic effect of process parameters EK Silva, VO Alvarenga, MA Bargas, AS Sant'Ana, MAA Meireles The Journal of Supercritical Fluids 139, 97-104, 2018 | 40 | 2018 |
| Evaluation of a cross contamination model describing transfer of Salmonella spp. and Listeria monocytogenes during grinding of pork and beef COA Møller, AS Sant'Ana, SKH Hansen, MJ Nauta, LP Silva, ... International journal of food microbiology 226, 42-52, 2016 | 35 | 2016 |
| Evaluation of a cross contamination model describing transfer of Salmonella spp. and Listeria monocytogenes during grinding of pork and beef COA Møller, AS Sant'Ana, SKH Hansen, MJ Nauta, LP Silva, ... International journal of food microbiology 226, 42-52, 2016 | 35 | 2016 |
Anderson S. Sant'AnaDepartment of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas在 unicamp.br 的电子邮件经过验证
