Deysi Cando

726 total citations
11 papers, 634 citations indexed

About

Deysi Cando is a scholar working on Animal Science and Zoology, Insect Science and Food Science. According to data from OpenAlex, Deysi Cando has authored 11 papers receiving a total of 634 indexed citations (citations by other indexed papers that have themselves been cited), including 10 papers in Animal Science and Zoology, 7 papers in Insect Science and 4 papers in Food Science. Recurrent topics in Deysi Cando's work include Meat and Animal Product Quality (10 papers), Bee Products Chemical Analysis (7 papers) and Muscle metabolism and nutrition (2 papers). Deysi Cando is often cited by papers focused on Meat and Animal Product Quality (10 papers), Bee Products Chemical Analysis (7 papers) and Muscle metabolism and nutrition (2 papers). Deysi Cando collaborates with scholars based in Spain, Mexico and Norway. Deysi Cando's co-authors include Helena M. Moreno, A. Javier Borderías, Beatriz Herranz, R. Núñez-Flores, Clara A. Tovar, Mariana Utrera, David Morcuende, Mario Estévez, Miguel Ángel Martı́nez and Gonzalo Velázquez and has published in prestigious journals such as Food Chemistry, Food Hydrocolloids and LWT.

In The Last Decade

Deysi Cando

11 papers receiving 626 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Deysi Cando Spain 10 493 314 174 131 69 11 634
Rocı́o M. Uresti Mexico 13 504 1.0× 358 1.1× 214 1.2× 145 1.1× 78 1.1× 17 674
Xinglian Xu China 15 566 1.1× 394 1.3× 194 1.1× 76 0.6× 48 0.7× 28 773
Zefu Wang China 18 546 1.1× 303 1.0× 215 1.2× 90 0.7× 35 0.5× 44 783
Krystyna Palka Poland 8 557 1.1× 180 0.6× 155 0.9× 87 0.7× 37 0.5× 27 618
Ming Huang China 14 603 1.2× 179 0.6× 209 1.2× 106 0.8× 65 0.9× 24 804
J.W. Park United States 10 358 0.7× 203 0.6× 149 0.9× 67 0.5× 36 0.5× 16 458
Ciara K. McDonnell Ireland 10 580 1.2× 302 1.0× 108 0.6× 103 0.8× 177 2.6× 11 699
Honglei Zhao China 14 366 0.7× 315 1.0× 155 0.9× 54 0.4× 31 0.4× 23 554
Fujia Yang China 14 272 0.6× 153 0.5× 220 1.3× 110 0.8× 25 0.4× 19 610

Countries citing papers authored by Deysi Cando

Since Specialization
Citations

This map shows the geographic impact of Deysi Cando'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 Deysi Cando with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Deysi Cando more than expected).

Fields of papers citing papers by Deysi Cando

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Deysi Cando. 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 Deysi Cando. The network helps show where Deysi Cando may publish in the future.

Co-authorship network of co-authors of Deysi Cando

This figure shows the co-authorship network connecting the top 25 collaborators of Deysi Cando. A scholar is included among the top collaborators of Deysi Cando 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 Deysi Cando. Deysi Cando is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

11 of 11 papers shown
1.
Núñez-Flores, R., Deysi Cando, A. Javier Borderías, & Helena M. Moreno. (2017). Importance of salt and temperature in myosin polymerization during surimi gelation. Food Chemistry. 239. 1226–1234. 101 indexed citations
2.
Cando, Deysi, et al.. (2017). Surimi: Estrategias para gelificar con bajo aporte de sal. DIGITAL.CSIC (Spanish National Research Council (CSIC)). 1 indexed citations
3.
Martı́nez, Miguel Ángel, Gonzalo Velázquez, Deysi Cando, et al.. (2017). Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat. Innovative Food Science & Emerging Technologies. 41. 323–329. 74 indexed citations
4.
Cando, Deysi, Helena M. Moreno, A. Javier Borderías, & Torstein Skåra. (2016). Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content. Food and Bioprocess Technology. 9(8). 1391–1398. 17 indexed citations
5.
Cando, Deysi, A. Javier Borderías, & Helena M. Moreno. (2016). Combined effect of aminoacids and microbial transglutaminase on gelation of low salt surimi content under high pressure processing. Innovative Food Science & Emerging Technologies. 36. 10–17. 45 indexed citations
6.
Cando, Deysi, A. Javier Borderías, & Helena M. Moreno. (2016). Influence of amino acid addition during the storage life of high pressure processed low salt surimi gels. LWT. 75. 599–607. 19 indexed citations
7.
Cando, Deysi, Beatriz Herranz, A. Javier Borderías, & Helena M. Moreno. (2015). Different additives to enhance the gelation of surimi gel with reduced sodium content. Food Chemistry. 196. 791–799. 73 indexed citations
8.
Moreno, Helena M., et al.. (2015). High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: Effect on physicochemical and rheological properties of gels. Food Hydrocolloids. 48. 127–134. 58 indexed citations
9.
Cando, Deysi, Beatriz Herranz, A. Javier Borderías, & Helena M. Moreno. (2015). Effect of high pressure on reduced sodium chloride surimi gels. Food Hydrocolloids. 51. 176–187. 144 indexed citations
10.
Cando, Deysi, Helena M. Moreno, Clara A. Tovar, Beatriz Herranz, & A. Javier Borderías. (2014). Effect of High Pressure and/or Temperature over Gelation of Isolated Hake Myofibrils. Food and Bioprocess Technology. 7(11). 3197–3207. 50 indexed citations
11.
Cando, Deysi, David Morcuende, Mariana Utrera, & Mario Estévez. (2014). Phenolic-rich extracts from Willowherb (Epilobium hirsutum L.) inhibit lipid oxidation but accelerate protein carbonylation and discoloration of beef patties. European Food Research and Technology. 238(5). 741–751. 52 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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2026