P.J. Shand - Concepedia

Author

P.J. Shand

Also Known As

P. J. SHAND, P. J. Shand, P. Shand, P.J Shand, P.J. SHAND, P.J. Shand, PHYLLIS SHAND, Phyllis J. Shand, Phyllis J Shand, Phyllis J. Shand

125

Publications

4.7K

Citations

H-Index

110

Concepts

All Affiliations

University of Saskatchewan Agriculture and Agri-Food Canada University of Alberta Montana State University Saskatoon Research and Development Centre

About

P.J. Shand is an author at University of Saskatchewan specializing in health sciences, meat science, and animal science.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	24	34	1.5K
2	Engineering	13	13	1K
3	Education	10	10	369
4	Medicine	6	6	247
5	Management	1	1	16

P.J. Shand

Publications

Citations

H-Index

Page 1

	Year	Citations
Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health Olugbenga P. Soladoye, M. L. Hidalgo Juárez, J.L. Aalhus, Comprehensive Reviews in Food Science and Food Safety	2015	513
Physicochemical and textural properties of heat-induced pea protein isolate gels P.J. Shand, H. Ya, Z. Pietrasik, Food Chemistry Food ChemistryBiopolymer GelEngineeringBiochemistryProtein Folding	2006	413
Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (<i>Cicer arietinum</i> L.): a comparative study with soy (<i>Glycine max</i>) and pea (<i>Pisum sativum</i> L.) Thushan S. Withana-Gamage, Janitha P.D. Wanasundara, Zeb Pietrasik, Journal of the Science of Food and Agriculture	2011	162
Textural, Water Holding, and Sensory Properties of Low‐fat Pork Bologna with Normal or Waxy Starch Hull‐less Barley P.J. Shand Journal of Food Science Food ChemistryNutritionPork BolognasWheat FlourFood Analysis	2000	139
An In‐vitro Investigation of Selected Biological Activities of Hydrolysed Flaxseed (<i>Linum usitatissimum</i> L.) Proteins P. W. M. L. H. K. Marambe, P.J. Shand, Janitha P.D. Wanasundara Journal of the American Oil Chemists Society Food ChemistryIn‐vitro InvestigationSelected Biological ActivitiesEngineeringBiochemistry	2008	133
Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon Olugbenga P. Soladoye, P.J. Shand, M. E. R. Dugan, Food Research International Food ChemistryNutritionFood QualityBiochemistryAnimal Nutrition	2017	124
Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system W.G. Thushan Sanjeewa, Janitha P.D. Wanasundara, Zeb Pietrasik, Food Research International Food ChemistryNutritionEngineeringFood CompositionAnimal Nutrition	2009	116
Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase Z. Pietrasik, Andrzej Jarmoluk, P.J. Shand LWT Food ChemistryBiochemistryBiotechnologyMicrobial TransglutaminaseAlternative Protein Source	2006	110
Effect of microclimate temperature during transportation of broiler chickens on quality of the pectoralis major muscle Samira Dadgar, E.S. Lee, T.L.V. Leer, Poultry Science	2010	106
Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef Z. Pietrasik, P.J. Shand Meat Science Processing CharacteristicsBlade TenderizationRoast BeefMeat QualityMeat Science	2003	82

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