C
Corliss A. O’Bryan Data-verified
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
High Impact
Researcher
faculty
Food Science
32 h-index
144 pubs
4,943 cited
Research Areas
Links
Biography and Research Information
OverviewAI-generated summary
Corliss A. O’Bryan's research group at the University of Arkansas at Fayetteville focuses on food microbiology and safety. Their work investigates methods to detect and prevent foreign materials in food products, as well as strategies for controlling spoilage and extending the shelf life of ready-to-eat meats through natural antimicrobials and alternative additives. The group also examines the public health impact of foodborne pathogens such as Salmonella and Listeria monocytogenes, including their occurrence in various food production systems.
O’Bryan leads a research group with a significant publication record, indicated by an h-index of 32 and over 4,800 citations. Key collaborators include Philip G. Crandall, Han‐Seok Seo, J.A. Marcy, and Matthew G. Richardson, with whom O’Bryan has co-authored multiple publications. The group's recent publications span topics from the public health impact of Salmonella on poultry to the use of natural antimicrobials against Listeria in ready-to-eat meats, and environmental monitoring in food manufacturing facilities.
Further research interests include consumer perceptions of food products and the occurrence of Listeria in different egg production systems. The group's work contributes to understanding and improving food safety practices within the United States.
Metrics
- h-index: 32
- Publications: 144
- Citations: 4,943
Selected Publications
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Integrating Worker and Food Safety in Poultry Processing Through Human-Robot Collaboration: A Comprehensive Review (2026)
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Rapid Detection of Chicken Residues on Poultry Plant Surfaces Using Color and Fluorescence Spectrometry (2025)
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Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States (2024)
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Environmental monitoring in food manufacturing: Current perspectives and emerging frontiers (2023)
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Detection and prevention of foreign material in food: A review (2023)
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Listeria Occurrence in Conventional and Alternative Egg Production Systems (2023)
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Natural Antimicrobials for Listeria monocytogenes in Ready-to-Eat Meats: Current Challenges and Future Prospects (2023)
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Consumers' willingness to pay for safer, more environmentally friendly smoke flavored chicken breasts (2023)
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Becoming the employer of choice: anticipating and preparing for a graying workforce in industry (2022)
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Uncooked rice consumption: Causes, implications, regulation, and interventions (2022)
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US Consumers’ Perceptions of Raw and Cooked Broken Rice (2021)
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Validating food establishment risk classification by analyzing health inspections (2021)
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Public health impact of Salmonella spp. on raw poultry: Current concepts and future prospects in the United States (2021)
Collaboration Network
Top Collaborators
Philip G. Crandall
University of Arkansas at Fayetteville
9 shared publications
In database
- Detection and prevention of foreign material in food: A review
- Environmental monitoring in food manufacturing: Current perspectives and emerging frontiers
- US Consumers’ Perceptions of Raw and Cooked Broken Rice
- Becoming the employer of choice: anticipating and preparing for a graying workforce in industry
- Consumers' willingness to pay for safer, more environmentally friendly smoke flavored chicken breasts
Showing 5 of 9 shared publications
Steven C. Ricke
University of Wisconsin–Madison (US)
4 shared publications
- Public health impact of Salmonella spp. on raw poultry: Current concepts and future prospects in the United States
- Natural Antimicrobials for Listeria monocytogenes in Ready-to-Eat Meats: Current Challenges and Future Prospects
- Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States
- Listeria Occurrence in Conventional and Alternative Egg Production Systems
Dana K. Dittoe
3 shared publications
- Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States
- Nanoparticle approaches for food safety applications: Historical and current perspectives
- Contributors
J.A. Marcy
University of Arkansas System
2 shared publications
In database
- Public health impact of Salmonella spp. on raw poultry: Current concepts and future prospects in the United States
- Detection and prevention of foreign material in food: A review
Han‐Seok Seo
University of Arkansas at Fayetteville
2 shared publications
In database
- US Consumers’ Perceptions of Raw and Cooked Broken Rice
- Consumers' willingness to pay for safer, more environmentally friendly smoke flavored chicken breasts
Aaron R. Bodie
University of Wisconsin–Madison (US)
2 shared publications
- Natural Antimicrobials for Listeria monocytogenes in Ready-to-Eat Meats: Current Challenges and Future Prospects
- Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States
Michael J. Rothrock
Quality Research (US)
2 shared publications
- Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States
- Listeria Occurrence in Conventional and Alternative Egg Production Systems
Dongyi Wang
University of Arkansas at Fayetteville
2 shared publications
In database
- Environmental monitoring in food manufacturing: Current perspectives and emerging frontiers
- Rapid Detection of Chicken Residues on Poultry Plant Surfaces Using Color and Fluorescence Spectrometry
Jeffrey Clark
University of Arkansas at Fayetteville (US)
1 shared publication
- Validating food establishment risk classification by analyzing health inspections
Matthew G. Richardson
University of Arkansas at Fayetteville
1 shared publication
In database
- US Consumers’ Perceptions of Raw and Cooked Broken Rice
Rebecca M. Bruce
University of Arkansas at Fayetteville (US)
1 shared publication
- Uncooked rice consumption: Causes, implications, regulation, and interventions
Griffiths G. Atungulu
University of Arkansas at Fayetteville
1 shared publication
In database
- Uncooked rice consumption: Causes, implications, regulation, and interventions
Rhonda H. Houser
University of Arkansas at Fayetteville
1 shared publication
In database
- Becoming the employer of choice: anticipating and preparing for a graying workforce in industry
Seth Ellsworth
University of Arkansas at Fayetteville
1 shared publication
In database
- Consumers' willingness to pay for safer, more environmentally friendly smoke flavored chicken breasts
Elena G. Olson
University of Wisconsin–Madison (US)
1 shared publication
- Natural Antimicrobials for Listeria monocytogenes in Ready-to-Eat Meats: Current Challenges and Future Prospects
Similar Researchers
Based on overlapping research topics
J.A. Marcy
University of Arkansas at Fayetteville
Food Microbiology
Listeria monocytogenes in Food Safety
Microbial infections and disease research
Tanmaie Kalapala
Arkansas Agricultural Experiment Station
Food Microbiology
Antimicrobial Resistance in Bacteria
Microbial infections and disease research
Peter M. Rubinelli
University of Arkansas at Fayetteville
Food Microbiology
Antimicrobial Resistance in Bacteria
Microbial infections and disease research
Toluwanimi Ogundipe
University of Arkansas at Fayetteville
Food Microbiology
Antimicrobial Resistance in Bacteria
Public Health Research
Ryan Dare
University of Arkansas for Medical Sciences
Antimicrobial Resistance in Bacteria
Microbial infections and disease research
Public Health Research
Assumpcao
University of Arkansas at Fayetteville
Food Microbiology
Microbial infections and disease research
Livestock and Poultry Management