Alícia Orta-Ramírez

Thermal Inactivation of <i>Salmonella</i> spp., <i>Salmonella typhimurium</i> DT104, and <i>Escherichia coli</i> 0157:H7 in Ground Beef

S. E. Smith, Joel Maurer, Alícia Orta-Ramírez et al. · Journal of Food Science · 2001 · 72 citations

E. Coli, Food Preservation, Food Processing Facilities +19

Nutritional Assessment of Plant-Based Meat Alternatives: A Comparison of Nutritional Information of Plant-Based Meat Alternatives in Spanish Supermarkets

Lucía Rizzolo-Brime, Alícia Orta-Ramírez, Yael Puyol Martin et al. · Nutrients · 2023 · 58 citations · Full text

Nutrition, Dietary Exposure, Food Analysis +19

Thermal Inactivation Kinetics for Salmonella Enteritidis PT30 on Almonds Subjected to Moist-Air Convection Heating

Sanghyup Jeong, Bradley P. Marks, Alícia Orta-Ramírez · Journal of Food Protection · 2009 · 53 citations · Full text

Engineering, Food Microbiology, Moist-air Convection Heating +12

Thermal Inactivation of Escherichia coli O157: H7, Salmonella senftenberg, and Enzymes with Potential as Time-Temperature Indicators in Ground Beef

Alícia Orta-Ramírez, James F. Price, Yih‐Chih Hsu et al. · Journal of Food Protection · 1997 · 46 citations

Microbial Contamination, Food Microbiology, Escherichia Coli O157 +7

Modeling the Effect of Prior Sublethal Thermal History on the Thermal Inactivation Rate of Salmonella in Ground Turkey

Matthew J. Stasiewicz, Bradley P. Marks, Alícia Orta-Ramírez et al. · Journal of Food Protection · 2008 · 39 citations

Engineering, Thermal Inactivation Rate, Temperature Measurement +8