Gary A. Sullivan

1.3k total citations
61 papers, 940 citations indexed

About

Gary A. Sullivan is a scholar working on Animal Science and Zoology, Food Science and Biotechnology. According to data from OpenAlex, Gary A. Sullivan has authored 61 papers receiving a total of 940 indexed citations (citations by other indexed papers that have themselves been cited), including 41 papers in Animal Science and Zoology, 26 papers in Food Science and 16 papers in Biotechnology. Recurrent topics in Gary A. Sullivan's work include Meat and Animal Product Quality (40 papers), Animal Nutrition and Physiology (10 papers) and Peanut Plant Research Studies (9 papers). Gary A. Sullivan is often cited by papers focused on Meat and Animal Product Quality (40 papers), Animal Nutrition and Physiology (10 papers) and Peanut Plant Research Studies (9 papers). Gary A. Sullivan collaborates with scholars based in United States, China and Philippines. Gary A. Sullivan's co-authors include Chris R. Calkins, Joseph G. Sebranek, James S. Dickson, Ying Xi, Guanghong Zhou, George Cavender, Samodha C. Fernando, Armitra Jackson‐Davis, F. R. Cox and Jayne Stratton and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Gary A. Sullivan

54 papers receiving 887 citations

Peers

Gary A. Sullivan

ASZ

BIOTE

Pedro Luis Gomis Díaz Spain

Marion Pereira da Costa Brazil

Dominik Guggisberg Switzerland

Levent Akkaya Türkiye

İsmail YILMAZ Türkiye

Rafaela C. Baptista Brazil

L.M. Medina Spain

Silvina Cecilia Andrés Argentina

Filipa Vicente Portugal

Marcus Vinícius S. Ferreira Brazil

Pedro Luis Gomis Díaz Spain

Gary A. Sullivan

520 ×0.9

ASZ

346 ×1.0

134 ×0.7

41 ×0.2

BIOTE

70 ×0.5

Citations per year, relative to Gary A. Sullivan Gary A. Sullivan (= 1×) peers Pedro Luis Gomis Díaz

Countries citing papers authored by Gary A. Sullivan

Since Specialization

Citations

This map shows the geographic impact of Gary A. Sullivan's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Gary A. Sullivan with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Gary A. Sullivan more than expected).

Fields of papers citing papers by Gary A. Sullivan

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Gary A. Sullivan. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Gary A. Sullivan. The network helps show where Gary A. Sullivan may publish in the future.

Co-authorship network of co-authors of Gary A. Sullivan

This figure shows the co-authorship network connecting the top 25 collaborators of Gary A. Sullivan. A scholar is included among the top collaborators of Gary A. Sullivan based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Gary A. Sullivan. Gary A. Sullivan is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Fernando, Samodha C., et al.. (2025). Impact of organic acid treatment on the microbial community composition of raw beef during extended refrigerated storage. Food Microbiology. 131. 104787–104787.

Lau, Soon Kiat, Samodha C. Fernando, Jeyamkondan Subbiah, et al.. (2024). Effects of relative humidity on dry-aged beef quality. Meat Science. 213. 109498–109498. 10 indexed citations

Chaves, Byron D., et al.. (2024). Environmental Monitoring of Nebraska Ready-to-eat Meat Processing Establishments Resulted in the Isolation of Listeria Alongside Pseudomonas Highly Resistant to Quaternary Ammonia Sanitizer. Journal of Food Protection. 87(12). 100391–100391. 1 indexed citations

Danao, Mary‐Grace C., et al.. (2023). Evaluation of peroxyacetic acid, liquid buffered vinegar, and cultured dextrose fermentate as potential antimicrobial interventions for raw chicken livers. Journal of Food Safety. 43(4). 3 indexed citations

Fernando, Samodha C., et al.. (2023). Spoilage Pseudomonas survive common thermal processing schedules and grow in emulsified meat during extended vacuum storage. Journal of Food Science. 88(5). 2162–2167. 6 indexed citations

Hunt, Heather B., et al.. (2022). Inactivation of Salmonella in nonintact beef during low-temperature sous vide cooking. Journal of Food Protection. 86(1). 100010–100010. 5 indexed citations

Hunt, Heather B., et al.. (2021). Fate of Escherichia coli in Nonintact Beef Steaks during Sous-Vide Cooking at Different Holding Time and Temperature Combinations. Food Protection Trends. 41(6). 569–573. 3 indexed citations

Lau, Soon Kiat, et al.. (2020). Ultimate pH effects on dry-aged beef quality. Meat Science. 172. 108365–108365. 37 indexed citations

Sullivan, Gary A., et al.. (2018). Effects of nitrite source, reducing compounds, and holding time on cured color development in a cured meat model system. LWT. 95. 47–50. 35 indexed citations

10.

Sullivan, Gary A., et al.. (2017). EFFECTS OF SALT AND NITRITE CONCENTRATION ON THE SHELF LIFE OF DELI-STYLE HAM. Meat and Muscle Biology. 1(2). 27–27. 1 indexed citations

11.

Sullivan, Gary A., et al.. (2017). Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties. Meat Science. 133. 36–42. 53 indexed citations

12.

Sullivan, Gary A., et al.. (2015). Effects of conventional and alternative curing methods on processed turkey quality traits. Poultry Science. 94(12). 3005–3014. 17 indexed citations

13.

Sullivan, Gary A., et al.. (2014). Shelf Life of Cooked Ground Beef Patties From Cattle Fed Wet Distillers Grains with Solubles. Insecta mundi.

14.

Sullivan, Gary A.. (2013). A Comparison Of Traditional And Alternative Meat Curing Methods. 1 indexed citations

15.

Sullivan, Gary A., et al.. (2012). Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth. Meat Science. 92(4). 808–815. 30 indexed citations

16.

Sullivan, Gary A., et al.. (2012). Inhibition of Listeria monocytogenes Using Natural Antimicrobials in No-Nitrate-or-Nitrite-Added Ham. Journal of Food Protection. 75(6). 1071–1076. 37 indexed citations

17.

Sebranek, Joseph G., et al.. (2011). The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system. Food Chemistry. 129(3). 1072–1079. 30 indexed citations

18.

Xi, Ying, et al.. (2011). Effects of natural antimicrobials on inhibition of Listeria monocytogenes and on chemical, physical and sensory attributes of naturally-cured frankfurters. Meat Science. 90(1). 130–138. 44 indexed citations

19.

Sullivan, Gary A., et al.. (2011). Survival and Growth of Clostridium perfringens in Commercial No-Nitrate-or-Nitrite-Added (Natural and Organic) Frankfurters, Hams, and Bacon. Journal of Food Protection. 74(3). 410–416. 27 indexed citations

20.

Sullivan, Gary A. & Chris R. Calkins. (2007). Ranking Beef Muscles for Warner-Bratzler Shear Force and Trained Sensory Panel Ratings. Insecta mundi. 92 Suppl 1. S49–54. 1 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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