| Year |
Citation |
Score |
| 2010 |
Velasquez A, Breslin TJ, Marks BP, Orta-Ramirez A, Hall NO, Booren AM, Ryser ET. Enhanced thermal resistance of Salmonella in marinated whole muscle compared with ground pork. Journal of Food Protection. 73: 372-5. PMID 20132686 DOI: 10.4315/0362-028X-73.2.372 |
0.761 |
|
| 2009 |
Mogollón MA, Marks BP, Booren AM, Orta-Ramirez A, Ryser ET. Effect of beef product physical structure on Salmonella thermal inactivation. Journal of Food Science. 74: M347-51. PMID 19895479 DOI: 10.1111/j.1750-3841.2009.01253.x |
0.756 |
|
| 2009 |
Jeong S, Marks BP, Orta-Ramirez A. Thermal inactivation kinetics for Salmonella enteritidis PT30 on almonds subjected to moist-air convection heating. Journal of Food Protection. 72: 1602-9. PMID 19722390 DOI: 10.4315/0362-028X-72.8.1602 |
0.638 |
|
| 2008 |
Tuntivanich V, Orta-Ramirez A, Marks BP, Ryser ET, Booren AM. Thermal inactivation of Salmonella in whole muscle and ground turkey breast. Journal of Food Protection. 71: 2548-51. PMID 19244913 DOI: 10.4315/0362-028X-71.12.2548 |
0.751 |
|
| 2008 |
Stasiewicz MJ, Marks BP, Orta-Ramirez A, Smith DM. Modeling the effect of prior sublethal thermal history on the thermal inactivation rate of Salmonella in ground turkey. Journal of Food Protection. 71: 279-85. PMID 18326176 DOI: 10.4315/0362-028X-71.2.279 |
0.698 |
|
| 2008 |
Warsow CR, Orta-Ramirez A, Marks BP, Ryser ET, Booren AM. Single directional migration of Salmonella into marinated whole muscle turkey breast. Journal of Food Protection. 71: 153-6. PMID 18236676 DOI: 10.4315/0362-028X-71.1.153 |
0.697 |
|
| 2005 |
Carlson TR, Marks BP, Booren AM, Ryser ET, Orta-Ramirez A. Effect of water activity on thermal inactivation of Salmonella in ground turkey Journal of Food Science. 70: M363-M366. DOI: 10.1111/J.1365-2621.2005.Tb11481.X |
0.711 |
|
| 2005 |
Orta-Ramirez A, Marks BP, Warsow CR, Booren AM, Ryser ET. Enhanced thermal resistance of Salmonella in whole muscle compared to ground beef Journal of Food Science. 70: M359-M362. DOI: 10.1111/J.1365-2621.2005.Tb11480.X |
0.74 |
|
| 2003 |
Vaidya S, Orta-Ramirez A, Smith DM, Ofoli RY. Effect of heat on phycoerythrin fluorescence: Influence of thermal exposure on the fluorescence emission of R-phycoerythrin. Biotechnology and Bioengineering. 83: 465-73. PMID 12800140 DOI: 10.1002/bit.10686 |
0.509 |
|
| 2002 |
Smith SE, Orta-Ramirez A, Ofoli RY, Ryser ET, Smith DM. R-phycoerythrin as a time-temperature integrator to verify the thermal processing adequacy of beef patties. Journal of Food Protection. 65: 814-9. PMID 12030293 DOI: 10.4315/0362-028X-65.5.814 |
0.585 |
|
| 2002 |
Orta-Ramirez A, Smith DM. Thermal inactivation of pathogens and verification of adequate cooking in meat and poultry products. Advances in Food and Nutrition Research. 44: 147-94. PMID 11885136 DOI: 10.1016/S1043-4526(02)44004-1 |
0.627 |
|
| 2001 |
Orta-Ramirez A, Merrill JE, Smith DM. Sucrose, sodium dodecyl sulfate, urea, and 2-mercaptoethanol affect the thermal inactivation of R-phycoerythrin. Journal of Food Protection. 64: 1806-11. PMID 11726163 DOI: 10.4315/0362-028X-64.11.1806 |
0.527 |
|
| 2001 |
Smith SE, Maurer JL, Orta-Ramirez A, Ryser ET, Smith DM. Thermal inactivation of Salmonella spp., Salmonella typhimurium DT104, and Escherichia coli O157:H7 in ground beef Journal of Food Science. 66: 1164-1168. DOI: 10.1111/J.1365-2621.2001.Tb16099.X |
0.531 |
|
| 2000 |
Orta-Ramirez A, Merrill JE, Smith DM. pH Affects the thermal inactivation parameters of R-phycoerythrin from Porphyra yezoensis Journal of Food Science. 65: 1046-1051. DOI: 10.1111/J.1365-2621.2000.Tb09415.X |
0.455 |
|
| 1997 |
Orta-Ramirez A, Price JF, Hsu YC, Veeramuthu GJ, Cherry-Merritt JS, Smith DM. Thermal Inactivation of Escherichia coli O157: H7, Salmonella senftenberg , and Enzymes with Potential as Time-Temperature Indicators in Ground Beef. Journal of Food Protection. 60: 471-475. PMID 31195577 DOI: 10.4315/0362-028X-60.5.471 |
0.523 |
|
| 1997 |
Orta-Ramirez A, Price JF, Hsu YC, Veeramuthu GJ, Cherry-Merritt JS, Smith DM. Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground beef Journal of Food Protection. 60: 471-475. |
0.485 |
|
| 1996 |
Orta-Ramirez A, Wang CH, Abouzied MM, Veeramuthu GJ, Price JF, Pestka JJ, Smith DM. Lactate Dehydrogenase Monoclonal Antibody Sandwich ELISA to Determine Cooking Temperature of Ground Beef Journal of Agricultural and Food Chemistry. 44: 4048-4051. DOI: 10.1021/Jf960327C |
0.511 |
|
| 1995 |
Smith DM, Orta-Ramirez A. Enzyme-linked immunosorbent assay technology to verify endpoint cooking temperatures of meat products Journal of Clinical Ligand Assay. 18: 161-165. |
0.433 |
|
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