Katheryn Parraga
Agricultural and Biological Sciences · Purdue University West Lafayette
Publications
11
Citations
116
Est. group size
—
Recurring co-author estimate
Active years
9
Publishing since 2018
Katheryn Parraga's research centers on food safety and quality, particularly for seafood and agricultural products. Her work includes developing edible antimicrobial coatings to extend the shelf life of fish and shrimp, evaluating methods to reduce foodborne pathogens in irrigation water, and studying consumer acceptance and training barriers related to food safety practices. This research combines food microbiology, packaging science, and applied studies aimed at improving food quality and safety along the supply chain.
Publication output has been modest but has increased in recent years, rising from occasional single papers per year to two papers annually from 2024 through 2026.
Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026
- Evaluation of Catfish Skin Gelatin-Based Edible Antimicrobial Coating with Lactic Acid and Potassium Sorbate on the Shelf Life and Quality of Fresh Catfish Fillets
Gels · 2026
- Consumer Acceptance of Chesapeake Bay Wild Blue Catfish
2026
- Assessment of Training Barriers Among Underserved Virginia Value-added Food Producers: A Proposed Structure for Improving Parity in Food Safety Educational Interventions
Journal of Food Protection · 2025
- Effect of Enhanced Antimicrobial Fish Gelatin and Lactic Acid Coating on the Shelf Life of Fresh and Previously Frozen Shrimp
Fishes · 2024
- Controlling foodborne pathogens in irrigation water: the effectiveness of zeolite modified with cetrimonium bromide
Revista Facultad Nacional de Agronomía Medellín · 2024
- Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges
Foods · 2023
- Evaluation of ultraviolet (UV‐C) light treatment for microbial inactivation in agricultural waters with different levels of turbidity
Food Science & Nutrition · 2020
- Black Drum (<i>Pogonias cromis)</i> Shelf Life Comparing Three Packaging Technologies
Journal of Aquatic Food Product Technology · 2020
- Effect of surrounding vegetation on microbial survival or die‐off on watermelon surface in an agriculture setting
Journal of Food Safety · 2018
- Journal of Food Protection×2
- Foods×1
- Food Science & Nutrition×1
- Fishes×1
- Journal of Aquatic Food Product Technology×1
- Nicole L. Arnold
Agricultural and Biological Sciences · The Ohio State University
- Sanja Ilić
Agricultural and Biological Sciences · The Ohio State University
- Yaohua Feng
Agricultural and Biological Sciences · Purdue University West Lafayette
- Barbara Kowalcyk
Agricultural and Biological Sciences · The Ohio State University
- Douglas C. Nelson
Agricultural and Biological Sciences · Purdue University West Lafayette
This profile was generated automatically from public scholarly data (OpenAlex). Group size and activity levels are estimates derived from co-authorship patterns.
Last updated Jul 20, 2026.
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