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Year | Number of Results |
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1997 | 1 |
2002 | 1 |
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2024 | 0 |
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Page 1
Thermal inactivation of pathogens and verification of adequate cooking in meat and poultry products.
Adv Food Nutr Res. 2002;44:147-94. doi: 10.1016/s1043-4526(02)44004-1.
Adv Food Nutr Res. 2002.
PMID: 11885136
Review.
No abstract available.
Culture-independent bacterial cell extraction from fluid milk and oat-based beverage for basic qualitative microscopy.
Reichler SJ, Orta-Ramirez A, Martin NH, Wiedmann M.
Reichler SJ, et al. Among authors: orta ramirez a.
JDS Commun. 2023 Jan 2;4(2):65-69. doi: 10.3168/jdsc.2022-0320. eCollection 2023 Mar.
JDS Commun. 2023.
PMID: 36974217
Free PMC article.
Item in Clipboard
Nutritional Assessment of Plant-Based Meat Alternatives: A Comparison of Nutritional Information of Plant-Based Meat Alternatives in Spanish Supermarkets.
Rizzolo-Brime L, Orta-Ramirez A, Puyol Martin Y, Jakszyn P.
Rizzolo-Brime L, et al. Among authors: orta ramirez a.
Nutrients. 2023 Mar 8;15(6):1325. doi: 10.3390/nu15061325.
Nutrients. 2023.
PMID: 36986056
Free PMC article.
Item in Clipboard
Thermal inactivation kinetics for Salmonella enteritidis PT30 on almonds subjected to moist-air convection heating.
Jeong S, Marks BP, Orta-Ramirez A.
Jeong S, et al. Among authors: orta ramirez a.
J Food Prot. 2009 Aug;72(8):1602-9. doi: 10.4315/0362-028x-72.8.1602.
J Food Prot. 2009.
PMID: 19722390
Free article.
Item in Clipboard
Effect of beef product physical structure on Salmonella thermal inactivation.
Mogollón MA, Marks BP, Booren AM, Orta-Ramirez A, Ryser ET.
Mogollón MA, et al. Among authors: orta ramirez a.
J Food Sci. 2009 Sep;74(7):M347-51. doi: 10.1111/j.1750-3841.2009.01253.x.
J Food Sci. 2009.
PMID: 19895479
Item in Clipboard
Enhanced thermal resistance of Salmonella in marinated whole muscle compared with ground pork.
Velasquez A, Breslin TJ, Marks BP, Orta-Ramirez A, Hall NO, Booren AM, Ryser ET.
Velasquez A, et al. Among authors: orta ramirez a.
J Food Prot. 2010 Feb;73(2):372-5. doi: 10.4315/0362-028x-73.2.372.
J Food Prot. 2010.
PMID: 20132686
Free article.
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Thermal Inactivation of Escherichia coli O157: H7, Salmonella senftenberg , and Enzymes with Potential as Time-Temperature Indicators in Ground Beef.
Orta-Ramirez A, Price JF, Hsu YC, Veeramuthu GJ, Cherry-Merritt JS, Smith DM.
Orta-Ramirez A, et al.
J Food Prot. 1997 May;60(5):471-475. doi: 10.4315/0362-028X-60.5.471.
J Food Prot. 1997.
PMID: 31195577
Free article.
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