Match tier
Likely match
Presence
Current · Arkansas
Last published
2024
Sources
OpenAlex · ORCID
Refreshed
2026-10-06
J
J.A. Marcy
This is a likely match — the affiliation was inferred from OpenAlex, ORCID, and web sources but has not been fully confirmed. Treat with appropriate caution.
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Also affiliated: Agricultural Research Service (2002); United States Department of Agriculture (2002); Jordan University of Science and Technology (2006–2007); Iowa State University (1985–1988); Cornell University (1994); Sysco (United States) (2009); Virginia Tech (1994)
21 h-index
54 pubs
1,325 cited
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
J.A. Marcy's research focuses on food microbiology and public health, with a particular emphasis on bacterial pathogens in food products. Marcy has published on the public health impact of Salmonella spp. on raw poultry and the detection and prevention of foreign material in food. Recent work also investigates the antibacterial activity of plant extracts against Campylobacter jejuni, a bacterium found in both human and poultry sources.
Marcy leads a research group at the University of Arkansas at Fayetteville and collaborates with faculty within the university, including Corliss A. O’Bryan, Geetha Kumar‐Phillips, N.C. Rath, and D O Sivasankaran. Marcy's scholarship metrics include an h-index of 21, with 54 total publications and 1,302 total citations, designating them as a highly cited researcher. Their work is recently active, with a publication in 2024.
Metrics
- h-index: 21
- Publications: 54
- Citations: 1,325
Selected Publications
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Antibacterial Activity of Commercially Available Plant Extracts on Relevant Campylobacter Jejuni Strains Isolated from Both Human and Poultry (2024)
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Comparison of Cinnamon Essential Oils from Leaf and Bark with Respect to Antimicrobial Activity and Sensory Acceptability in Strawberry Shake (2018)
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Antibacterial Activity of Commercially Available Plant Extracts on Selected Campylobacter jejuni Strains (2016)
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Poultry Slaughter Modernization and Evaluation of Process Control (2015)2015 Annual Meeting (July 25 - 28, 2015) OpenAlex
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Mobile poultry processing units: a safe and cost-effective poultry processing option for the small-scale farmer in the United States (2014)
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Whole-chain traceability, is it possible to trace your hamburger to a particular steer, a U. S. perspective (2013)
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Traceability in the meat, poultry and seafood industries (2012)
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Salmonella and broiler processing in the United States: Relationship to foodborne salmonellosis (2011)
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Control of Listeria Monocytogenes by Lauric Arginate on Frankfurters Formulated with or without Lactate/Diacetate (2009)
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Optimizing Web‐Based Instruction: A Case Study Using Poultry Processing Unit Operations (2009)
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Designing an Affordable Usability Test for E‐Learning Modules (2009)
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Thermal Inactivation of Escherichia coli O157:H7, Salmonella , and Listeria monocytogenes in Breaded Pork Patties (2007)
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Pathogen Kinetics and Heat and Mass Transfer–Based Predictive Model for Listeria innocua in Irregular-Shaped Poultry Products during Thermal Processing (2007)
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Modeling Cooking Time to Inactivate Salmonella in Chicken Leg Quarters Cooked in an Air–Steam Impingement Oven (2006)
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Thermal Inactivation Studies of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ready-to-Eat Chicken-Fried Beef Patties (2006)
Collaboration Network
Top Collaborators
R.Y. Murphy
University of Arkansas at Fayetteville (US)
14 shared publications
- Thermal Inactivation of Salmonella and Listeria Monocytogenes in Ground Chicken Thigh/Leg Meat and Skin
- Apparent Specific Heat of Chicken Breast Patties and their Constituent Proteins by Differential Scanning Calorimetry
- Thermal Process Validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Turkey and Beef Products
- Comparative Study of Thermal Inactivation of Escherichia coli O157:H7, Salmonella , and Listeria monocytogenes in Ground Pork
- Thermal inactivation D- and Z-values of Salmonella and Listeria innocua in fully cooked and vacuum packaged chicken breast meat during postcook heat treatment
Showing 5 of 14 shared publications
L.K. Duncan
University of Arkansas at Fayetteville (US)
10 shared publications
- Thermal Inactivation of Salmonella and Listeria Monocytogenes in Ground Chicken Thigh/Leg Meat and Skin
- Thermal Process Validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Turkey and Beef Products
- Comparative Study of Thermal Inactivation of Escherichia coli O157:H7, Salmonella , and Listeria monocytogenes in Ground Pork
- Thermal inactivation D- and Z-values of Salmonella and Listeria innocua in fully cooked and vacuum packaged chicken breast meat during postcook heat treatment
- Thermal Inactivation of Listeria monocytogenes on Ready-to-Eat Turkey Breast Meat Products during Postcook In-Package Pasteurization with Hot Water
Showing 5 of 10 shared publications
Brian L. Beard
University of Arkansas at Fayetteville (US)
7 shared publications
- Thermal Inactivation Studies of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ready-to-Eat Chicken-Fried Beef Patties
- Thermal Process Validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Turkey and Beef Products
- Comparative Study of Thermal Inactivation of Escherichia coli O157:H7, Salmonella , and Listeria monocytogenes in Ground Pork
- Thermal Inactivation of Escherichia coli O157:H7, Salmonella , and Listeria monocytogenes in Breaded Pork Patties
- Thermal Inactivation of Listeria monocytogenes on Ready-to-Eat Turkey Breast Meat Products during Postcook In-Package Pasteurization with Hot Water
Showing 5 of 7 shared publications
Elizabeth M. Martin
University of Arkansas at Fayetteville (US)
6 shared publications
- Thermal Inactivation Studies of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ready-to-Eat Chicken-Fried Beef Patties
- Control of Listeria Monocytogenes by Lauric Arginate on Frankfurters Formulated with or without Lactate/Diacetate
- Thermal Process Validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Turkey and Beef Products
- Comparative Study of Thermal Inactivation of Escherichia coli O157:H7, Salmonella , and Listeria monocytogenes in Ground Pork
- Thermal Inactivation of Escherichia coli O157:H7, Salmonella , and Listeria monocytogenes in Breaded Pork Patties
Showing 5 of 6 shared publications
Philip G. Crandall
University of Arkansas at Fayetteville
6 shared publications
In database
- Salmonella and broiler processing in the United States: Relationship to foodborne salmonellosis
- Control of Listeria Monocytogenes by Lauric Arginate on Frankfurters Formulated with or without Lactate/Diacetate
- Whole-chain traceability, is it possible to trace your hamburger to a particular steer, a U. S. perspective
- Mobile poultry processing units: a safe and cost-effective poultry processing option for the small-scale farmer in the United States
- Designing an Affordable Usability Test for E‐Learning Modules
Showing 5 of 6 shared publications
Corliss A. O’Bryan
University of Arkansas at Fayetteville
6 shared publications
In database
- Salmonella and broiler processing in the United States: Relationship to foodborne salmonellosis
- Control of Listeria Monocytogenes by Lauric Arginate on Frankfurters Formulated with or without Lactate/Diacetate
- Whole-chain traceability, is it possible to trace your hamburger to a particular steer, a U. S. perspective
- Mobile poultry processing units: a safe and cost-effective poultry processing option for the small-scale farmer in the United States
- Designing an Affordable Usability Test for E‐Learning Modules
Showing 5 of 6 shared publications
Steven C. Ricke
University of Arkansas at Fayetteville (US)
6 shared publications
- Salmonella and broiler processing in the United States: Relationship to foodborne salmonellosis
- Control of Listeria Monocytogenes by Lauric Arginate on Frankfurters Formulated with or without Lactate/Diacetate
- Whole-chain traceability, is it possible to trace your hamburger to a particular steer, a U. S. perspective
- Mobile poultry processing units: a safe and cost-effective poultry processing option for the small-scale farmer in the United States
- Designing an Affordable Usability Test for E‐Learning Modules
Showing 5 of 6 shared publications
K.H. Driscoll
University of Arkansas at Fayetteville (US)
5 shared publications
- Thermal Inactivation of Listeria monocytogenes on Ready-to-Eat Turkey Breast Meat Products during Postcook In-Package Pasteurization with Hot Water
- Lethality of Salmonella and Listeria innocua in Fully Cooked Chicken Breast Meat Products during Postcook In-Package Pasteurization
- Determination of Thermal Lethality of Listeria monocytogenes in Fully Cooked Chicken Breast Fillets and Strips during Postcook In-Package Pasteurization
- Effect of Packaging‐Film Thicknesses on Thermal Inactivation of Salmonella and Listeria innocua in Fully Cooked Chicken Breast Meat
- Lethality of Listeria monocytogenes in Fully Cooked and Vacuum Packaged Chicken Leg Quarters During Steam Pasteurization
Tareq M. Osaili
5 shared publications
- Thermal Inactivation of Salmonella and Listeria Monocytogenes in Ground Chicken Thigh/Leg Meat and Skin
- Thermal Inactivation Studies of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ready-to-Eat Chicken-Fried Beef Patties
- Thermal Inactivation of Escherichia coli O157:H7, Salmonella , and Listeria monocytogenes in Breaded Pork Patties
- Application of statistical process control, sampling, and validation for producing Listeria monocytogenes-free chicken leg quarters processed in steam followed by impingement cooking
- Modeling Cooking Time to Inactivate Salmonella in Chicken Leg Quarters Cooked in an Air–Steam Impingement Oven
C. L. Griffis
University of Arkansas at Fayetteville (US)
4 shared publications
- Thermal Inactivation Studies of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ready-to-Eat Chicken-Fried Beef Patties
- Control of Listeria Monocytogenes by Lauric Arginate on Frankfurters Formulated with or without Lactate/Diacetate
- Thermal Inactivation of Escherichia coli O157:H7, Salmonella , and Listeria monocytogenes in Breaded Pork Patties
- Modeling Cooking Time to Inactivate Salmonella in Chicken Leg Quarters Cooked in an Air–Steam Impingement Oven
Geetha Kumar‐Phillips
University of Arkansas at Fayetteville
3 shared publications
In database
- Comparison of Cinnamon Essential Oils from Leaf and Bark with Respect to Antimicrobial Activity and Sensory Acceptability in Strawberry Shake
- Antibacterial Activity of Commercially Available Plant Extracts on Selected Campylobacter jejuni Strains
- Antibacterial Activity of Commercially Available Plant Extracts on Relevant Campylobacter Jejuni Strains Isolated from Both Human and Poultry
Michael G. Johnson
University of Arkansas at Fayetteville (US)
2 shared publications
- Thermal Inactivation of Salmonella senftenberg and Listeria innocua in Ground Chicken Breast Patties Processed in an Air Convection Oven
- Pathogen Kinetics and Heat and Mass Transfer–Based Predictive Model for Listeria innocua in Irregular-Shaped Poultry Products during Thermal Processing
A. E. Keener
Jordan University of Science and Technology (JO)
2 shared publications
- Thermal Inactivation Studies of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ready-to-Eat Chicken-Fried Beef Patties
- Thermal Inactivation of Escherichia coli O157:H7, Salmonella , and Listeria monocytogenes in Breaded Pork Patties
E.R. Johnson
University of Arkansas at Fayetteville (US)
2 shared publications
- Thermal Inactivation of Salmonella Senftenberg and Listeria innocua in Beef/Turkey Blended Patties Cooked via Fryer and/or Air Convection Oven
- Thermal Inactivation of Salmonella senftenberg and Listeria innocua in Ground Chicken Breast Patties Processed in an Air Convection Oven
Donald M. Johnson
University of Arkansas System
2 shared publications
In database
- Designing an Affordable Usability Test for E‐Learning Modules
- Optimizing Web‐Based Instruction: A Case Study Using Poultry Processing Unit Operations
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