P.J. Shand

4.7k citations

101 papers · 3.7k indexed · 2 hit papers · h-index 33

Impact in

Animal Science and Zoology top 0.1%
- Meat and Animal Product Quality
- Animal Nutrition and Physiology
Food Science top 0.5%
- Proteins in Food Systems
- Microencapsulation and Drying Processes

Papers in

Animal Science and Zoology 75
- Meat and Animal Product Quality 71
- Animal Nutrition and Physiology 28
Food Science 45
- Sensory Analysis and Statistical Methods 15
- Proteins in Food Systems 14
- Food Quality and Safety Studies 9

Co-authors: Z. Pietrasik Janitha P.D. Wanasundara J.L. Aalhus P. K. J. P. D. Wanasundara Olugbenga P. Soladoye Mario Estévez T.G. Crowe J.A. Boles
Journals: Meat Science (21 papers)Journal of Food Science (15 papers)Canadian Journal of Animal Science (8 papers)Poultry Science (6 papers)Food Chemistry (4 papers)
Partner nations: Canada United States Australia

In The Last Decade

P.J. Shand

99 papers receiving 3.5k citations

Hit Papers

align trajectories log scale

Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health 2015 · 428 citations

What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if any of the following hold:

it has ≥500 total citations;
it reaches ≥1.5× the top-1% citation threshold for papers in the same subfield and year (the threshold is the minimum needed to enter the top 1%, not the average within it);
it reaches the top citation threshold in at least one of its specific research topics.

2015 Comprehensive Reviews in Food Science and Food Safety
2012 Meat Science

Peers

Countries citing papers authored by P.J. Shand

Since Specialization

Citations

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

Fields of papers citing papers by P.J. Shand

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by P.J. Shand. 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 P.J. Shand. The network helps show where P.J. Shand may publish in the future.

Co-authors

The 25 scholars most cited alongside P.J. Shand, linked wherever they have co-authored with each other. Click a name or a connecting line to browse the papers they share.

Border = papers with P.J. Shand Line = papers co-authored together P.J. Shand links everyone, so they are left out of the graph.

All Works

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20 of 20 papers shown

#	Work
1	Influence of salt, thermal treatment and protein physical modification on the development of faba bean protein-stabilized elastic emulsion gel Food Structure ·Sixto Andres-Duran-Ballen, P.J. Shand, Supratim Ghosh	2025	0
2	Faba bean protein reduces lipid oxidation and changes physicochemical quality traits of hybrid beef burgers stored in high oxygen, and high nitrogen, modified atmosphere packaging Food Packaging and Shelf Life ·Xinyu Miao, Xiaohan Xu, Minh Ha, P.J. Shand, Robyn D. Warner	2025	1
3	The effect of heat treatment and high‐pressure homogenization on the dispersibility and interfacial behavior of faba bean protein isolate and concentrate Sixto Andres-Duran-Ballen, P.J. Shand, Supratim Ghosh	2024	4
4	Generating Multi-Functional Pulse Ingredients for Processed Meat Products—Scientific Evaluation of Infrared-Treated Lentils Foods ·Gaëlle Six, Xiaocun Sun, Ofra Bengio, Janitha P.D. Wanasundara, P.J. Shand	2023	10
5	Pulse-Based Nutrition Education Intervention Among High School Students to Enhance Knowledge, Attitudes, and Practices: Pilot for a Formative Survey Study JMIR Formative Research ·Jay Mohta, 岩田健司, P.J. Shand, Jenny Kertes, Jessica Lieffers, Carol J. Henry	2023	1
6	Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna Journal of Food Science ·Zheng Kun Bao, P.J. Shand	2022	9
7	Water-soluble phenolic compounds and their putative antioxidant activities in the seed coats from different lentil (Lens culinaris) genotypes Food Chemistry ·Michael Schneider, Janitha P.D. Wanasundara, Ирина Сергеевна Кузнецова, Randy W. Purves, Albert Vandenberg, P.J. Shand	2022	22
8	Sensory Acceptability of Iron‐Fortified Red Lentil ( Lens culinaris Medik.) Dal Journal of Food Science ·May Natasya Br Tarigan, Alex Kalnaguz, Bunyamin Tar’an, Robert T. Tyler, Christiani Jeyakumar Henry, Chowdhury Jalal, P.J. Shand, Albert Vandenberg	2018	12
9	Understanding the role of sulfur–thiamine interaction in the pathogenesis of sulfur-induced polioencephalomalacia in beef cattle Research in Veterinary Science ·Sugiura Ryosuke, J. J. McKinnon, A. A. Olkowski, Gregory Penner, Elemir Simko, P.J. Shand, S. Hendrick	2013	12
10	Road transport of cattle, swine and poultry in North America and its impact on animal welfare, carcass and meat quality: A review Meat Science ·K. S. Schwartzkopf-Genswein, L. Faucitano, Samira Dadgar, P.J. Shand, L. A. González, T.G. Crowe Hit paper breakdown →	2012	275
11	The effect of simulated cold weather transport on core body temperature and behavior of broilers Poultry Science ·V. S. Hari, Jon Watts, T.G. Crowe, H.L. Classen, P.J. Shand	2011	37
12	Effect of acute cold exposure, age, sex, and lairage on broiler breast meat quality Poultry Science ·Samira Dadgar, Qingxiu Wu, María E Fauque, T.G. Crowe, H.L. Classen, P.J. Shand	2011	51
13	Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle Meat Science ·Z. Pietrasik, J.L. Aalhus, L.L. Gibson, P.J. Shand	2009	37
14	Textural and hydration properties of pork meat gels processed with non-muscle proteins and carrageenan Polish Journal of Food and Nutrition Sciences ·Z. Pietrasik, Andrzej Jarmoluk, P.J. Shand	2005	2
15	Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roasts Meat Science ·Z. Pietrasik, P.J. Shand	2005	35
16	The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rolls Meat Science ·Z. Pietrasik, P.J. Shand	2003	27
17	Meat cut and injection level affects the tenderness and cook yield of processed roast beef Meat Science ·J.A. Boles, P.J. Shand	2001	42
18	Effects of raw binder system, meat cut and prior freezing on restructured beef Meat Science ·J.A. Boles, P.J. Shand	1999	32
19	Effect of lighting treatment on the productivity, health, behaviour and sexual maturity of heavy male Turkeys British Poultry Science ·H.L. Classen, C. Riddell, F.E. Robinson, P.J. Shand, A.R. McCurdy	1994	42
20	Endurance-exercised growing sheep: II. Tenderness increase and change in meat quality Meat Science ·J.L. Aalhus, M. A. Price, P.J. Shand, Z.J. Hawrysh	1991	29

About P.J. Shand

P.J. Shand is a scholar working on Animal Science and Zoology, Food Science, Nutrition and Dietetics, Small Animals and Insect Science, having authored 101 papers that have together received 3.7k indexed citations. Recurring topics across this work include Meat and Animal Product Quality (71 papers), Animal Nutrition and Physiology (28 papers), Protein Hydrolysis and Bioactive Peptides (17 papers), Sensory Analysis and Statistical Methods (15 papers), Proteins in Food Systems (14 papers), Food composition and properties (9 papers), Food Quality and Safety Studies (9 papers) and Animal Behavior and Welfare Studies (7 papers). The work is most often cited by research in Animal Science and Zoology (2.2k citations), Food Science (1.5k citations), Nutrition and Dietetics (625 citations), Small Animals (292 citations) and Insect Science (329 citations). P.J. Shand has collaborated with scholars based in Canada, United States and Australia. Frequent co-authors include Z. Pietrasik, Janitha P.D. Wanasundara, J.L. Aalhus, P. K. J. P. D. Wanasundara, Olugbenga P. Soladoye, Mario Estévez, T.G. Crowe, J.A. Boles, Samira Dadgar and Zeb Pietrasik. Their work appears in journals such as Meat Science, Journal of Food Science, Canadian Journal of Animal Science, Poultry Science and Food Chemistry.

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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