Corliss A. O’Bryan Source Confirmed

Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.

High Impact

Researcher

University of Arkansas at Fayetteville

faculty

32 h-index 144 pubs 4,865 cited

Research Areas

Listeria monocytogenes in Food Safety Microbial infections and disease research Meat and Animal Product Quality Food composition and properties Food Security and Health in Diverse Populations Salmonella and Campylobacter epidemiology Livestock and Poultry Management

Links

ORCID Research Group

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OverviewAI-generated summary

Corliss A. O’Bryan, a faculty member at the University of Arkansas at Fayetteville, conducts research focused on food safety and quality. Her work investigates methods for detecting and preventing foreign materials in food products, as well as the use of natural antimicrobials to control spoilage and extend the shelf life of ready-to-eat meats, particularly in organic and natural product formulations. O’Bryan also studies the public health implications of foodborne pathogens like Salmonella spp. in raw poultry and the occurrence of Listeria in different egg production systems.

Her research extends to consumer perceptions of food products, such as broken rice. O'Bryan also explores environmental monitoring strategies within food manufacturing settings. She collaborates with several researchers at the University of Arkansas at Fayetteville, including Philip G. Crandall, Han‐Seok Seo, J.A. Marcy, and Seth Ellsworth. O’Bryan has an h-index of 32 and has published 144 papers, accumulating over 4,865 citations. She leads a research group and is recognized as a highly cited researcher.

Metrics

h-index: 32
Publications: 144
Citations: 4,865

Selected Publications

Rapid Detection of Chicken Residues on Poultry Plant Surfaces Using Color and Fluorescence Spectrometry (2025) DOI
Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States (2024) DOI
Environmental monitoring in food manufacturing: Current perspectives and emerging frontiers (2023) DOI
Detection and prevention of foreign material in food: A review (2023) DOI
Listeria Occurrence in Conventional and Alternative Egg Production Systems (2023) DOI
Natural Antimicrobials for Listeria monocytogenes in Ready-to-Eat Meats: Current Challenges and Future Prospects (2023) DOI
Consumers' willingness to pay for safer, more environmentally friendly smoke flavored chicken breasts (2023) DOI
Becoming the employer of choice: anticipating and preparing for a graying workforce in industry (2022) DOI
Uncooked rice consumption: Causes, implications, regulation, and interventions (2022) DOI
US Consumers’ Perceptions of Raw and Cooked Broken Rice (2021) DOI
Validating food establishment risk classification by analyzing health inspections (2021) DOI
Public health impact of Salmonella spp. on raw poultry: Current concepts and future prospects in the United States (2021) DOI