Nicole L. Arnold
Agricultural and Biological Sciences · The Ohio State University
Publications
25
Citations
1,549
Est. group size
—
Recurring co-author estimate
Active years
17
Publishing since 2009
Nicole L. Arnold's research focuses on food safety, particularly consumer behavior, risk communication, and food processing technologies across meat, seafood, and produce industries. Her work often bridges scientific food safety practices with practical extension education materials for consumers, industry, and cooperative extension educators. Recent studies examine emerging topics like cell-based (lab-grown) seafood acceptance and food safety risks in specific supply chains such as pecan processing and military food service.
Publication output peaked around 2019-2020 with several outputs per year, but has slowed to about one publication per year on average over the last five years.
Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026
- Relationship Between Employee Food Safety Training and Food Safety Risk Factors at Fort Liberty Military Installation in North Carolina
Journal of environmental health · 2025
- United States consumers’ attitudes towards cell-based seafood: Effective marketing strategies and policy recommendations
Marine Policy · 2024
- Food Safety Needs Assessment for North American Pecan Shellers
Food Protection Trends · 2024
- Cell-Based Seafood Marketability: What Influences United States Consumers’ Preferences and Willingness-To-Pay?
Food Quality and Preference · 2023
- Evidence for the efficacy of pre-harvest agricultural practices in mitigating food-safety risks to fresh produce in North America
Frontiers in Sustainable Food Systems · 2023
- Impact of the SARS-CoV-2 (COVID-19) pandemic on the United States food system
2021
- A survey of United States consumer awareness, purchasing, and handling of mechanically tenderized beef products
Food Control · 2020
- Safe Processing, Safe Food: Food Processing Infosheets for Extension Educators
Journal of Extension · 2020
- How Is Ozone Gas Used To Process Foods
VTechWorks (Virginia Tech) · 2020
- How Is Pulsed-Light Used To Process Foods?
VTechWorks (Virginia Tech) · 2020
- How Is Pasteurization Used to Process Food
VTechWorks (Virginia Tech) · 2019
- How is microwave technology used to process foods
VTechWorks (Virginia Tech) · 2019
- How is chlorine dioxide gas used to process foods
VTechWorks (Virginia Tech) · 2019
- Why are Foods Processed
VTechWorks (Virginia Tech) · 2019
- Assessment Of Consumer Perceptions About Food Processing Technologies For Cooperative Extension Educational Initiatives
VTechWorks (Virginia Tech) · 2019
- VTechWorks (Virginia Tech)×7
- Food Protection Trends×2
- IAFP 2016 Annual Meeting×2
- Food Quality and Preference×1
- Food Control×1
- Katheryn Parraga
Agricultural and Biological Sciences · Purdue University West Lafayette
- Kara M. Morgan
Agricultural and Biological Sciences · The Ohio State University
- Barbara Almanza
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 19, 2026.
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