Alicia Orta-Ramirez
Affiliations: | Cornell University, Ithaca, NY, United States |
Area:
Meat safetyGoogle:
"Alicia Orta-Ramirez"Mean distance: 16.52 (cluster 2) | S | N | B | C | P |
Parents
Sign in to add mentor| Macdonald Critchley | grad student | Cornell | |
| James F Prize | grad student | 1991-1994 | Michigan State |
| Denise M. Smith | grad student | 1995-2000 | Michigan State |
| Alden M. Booren | research scientist | 2001-2006 | |
| Bradley P. Marks | research scientist | 2001-2006 | Michigan State |
BETA: Related publications
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Publications
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| Velasquez A, Breslin TJ, Marks BP, et al. (2010) Enhanced thermal resistance of Salmonella in marinated whole muscle compared with ground pork. Journal of Food Protection. 73: 372-5 |
| Mogollón MA, Marks BP, Booren AM, et al. (2009) Effect of beef product physical structure on Salmonella thermal inactivation. Journal of Food Science. 74: M347-51 |
| Jeong S, Marks BP, Orta-Ramirez A. (2009) Thermal inactivation kinetics for Salmonella enteritidis PT30 on almonds subjected to moist-air convection heating. Journal of Food Protection. 72: 1602-9 |
| Tuntivanich V, Orta-Ramirez A, Marks BP, et al. (2008) Thermal inactivation of Salmonella in whole muscle and ground turkey breast. Journal of Food Protection. 71: 2548-51 |
| Stasiewicz MJ, Marks BP, Orta-Ramirez A, et al. (2008) 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 |
| Warsow CR, Orta-Ramirez A, Marks BP, et al. (2008) Single directional migration of Salmonella into marinated whole muscle turkey breast. Journal of Food Protection. 71: 153-6 |
| Carlson TR, Marks BP, Booren AM, et al. (2005) Effect of water activity on thermal inactivation of Salmonella in ground turkey Journal of Food Science. 70: M363-M366 |
| Orta-Ramirez A, Marks BP, Warsow CR, et al. (2005) Enhanced thermal resistance of Salmonella in whole muscle compared to ground beef Journal of Food Science. 70: M359-M362 |
| Vaidya S, Orta-Ramirez A, Smith DM, et al. (2003) Effect of heat on phycoerythrin fluorescence: Influence of thermal exposure on the fluorescence emission of R-phycoerythrin. Biotechnology and Bioengineering. 83: 465-73 |
| Smith SE, Orta-Ramirez A, Ofoli RY, et al. (2002) R-phycoerythrin as a time-temperature integrator to verify the thermal processing adequacy of beef patties. Journal of Food Protection. 65: 814-9 |