| Thermal inactivation kinetics for Salmonella Enteritidis PT30 on almonds subjected to moist-air convection heating S Jeong, BP Marks, A Orta-Ramirez Journal of Food Protection 72 (8), 1602-1609, 2009 | 67 | 2009 |
| Thermal inactivation of Escherichia coli O157: H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground beef A Orta-Ramirez, JF Price, YC Hsu, GJ Veeramuthu, JS Cherry-Merritt, ... Journal of food protection 60 (5), 471-475, 1997 | 62 | 1997 |
| Identification of core competencies for an undergraduate food safety curriculum using a modified Delphi approach LM Johnston, M Wiedmann, A Orta‐Ramirez, HF Oliver, KK Nightingale, ... Journal of Food Science Education 13 (1), 12-21, 2014 | 46 | 2014 |
| Enhanced thermal resistance of Salmonella in whole muscle compared to ground beef A Orta‐Ramirez, BP Marks, CR Warsow, AM Booren, ET Ryser Journal of food science 70 (7), m359-m362, 2005 | 45 | 2005 |
| Introducing food science RL Shewfelt CRC Press, 2011 | 44 | 2011 |
| Enhanced thermal resistance of Salmonella in marinated whole muscle compared with ground pork A Velasquez, TJ Breslin, BP Marks, A Orta-Ramirez, NO Hall, AM Booren, ... Journal of food protection 73 (2), 372-375, 2010 | 26 | 2010 |
| Effect of Beef Product Physical Structure on Salmonella Thermal Inactivation MA Mogollón, BP Marks, AM Booren, A Orta‐Ramirez, ET Ryser Journal of food science 74 (7), M347-M351, 2009 | 25 | 2009 |
| Thermal inactivation of pathogens and verification of adequate cooking in meat and poultry products A Orta-Ramirez, DM Smith Academic Press 44, 147-194, 2002 | 25 | 2002 |
| Nutritional assessment of plant-based meat alternatives: a comparison of nutritional information of plant-based meat alternatives in Spanish supermarkets L Rizzolo-Brime, A Orta-Ramirez, Y Puyol Martin, P Jakszyn Nutrients 15 (6), 1325, 2023 | 23 | 2023 |
| Effect of water activity on thermal inactivation of Salmonella in ground turkey TR Carlson, BP Marks, AM Booren, ET Ryser, A Orta‐Ramirez Journal of food science 70 (7), m363-m366, 2005 | 23 | 2005 |
| The science of a sundae: Using the principle of colligative properties in food science outreach activities for middle and high school students CL Wickware, CTC Day, M Adams, A Orta‐Ramirez, AB Snyder Journal of food science education 16 (3), 92-98, 2017 | 8 | 2017 |
| Development and evaluation of food safety modules for K‐12 science education TK Chapin, RC Pfuntner, MJ Stasiewicz, M Wiedmann, A Orta‐Ramirez Journal of food science education 14 (2), 48-53, 2015 | 8 | 2015 |
| Sucrose, sodium dodecyl sulfate, urea, and 2-mercaptoethanol affect the thermal inactivation of R-phycoerythrin A Orta-Ramirez, JE Merrill, DM Smith Journal of food protection 64 (11), 1806-1811, 2001 | 8 | 2001 |
| Effects of collective efficacy, teamwork attitudes, and experience on group project performance: comparisons between 2 food science courses PL McLeod, A Orta‐Ramirez Journal of food science education 17 (1), 14-20, 2018 | 5 | 2018 |
| Lactate dehydrogenase as indicator of proper heat processing and death of Escherichia coli O157: H7 and Salmonella in ground beef patties. A Orta-Ramirez | 4 | 1995 |
| Undergraduate laboratory exercises specific to food spoilage microbiology AB Snyder, RW Worobo, A Orta‐Ramirez Journal of food science education 15 (3), 78-82, 2016 | 1 | 2016 |
| Culture-independent bacterial cell extraction from fluid milk and oat-based beverage for basic qualitative microscopy SJ Reichler, A Orta-Ramirez, NH Martin, M Wiedmann JDS communications 4 (2), 65-69, 2023 | | 2023 |
| USeminars. Food Science & Food Safety: model d'estudis a USA. És necessari un grau de seguretat alimentària? A Orta-Ramirez | | 2016 |
| R-phycoerythrin as a fluorescent time-temperature integrator for monitoring thermal processing of beef products A Orta-Ramirez Michigan State University, 1999 | | 1999 |
Bradley MarksMichigan State University; University of Arkansas在 msu.edu 的电子邮件经过验证
