Publications by authors named "Phyllis Shand"

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Water-soluble phenolic compounds and their putative antioxidant activities in the seed coats from different lentil (Lens culinaris) genotypes.
Darshika Pathiraja, Janitha P D Wanasundara, Fatma M Elessawy, Randy W Purves, Albert Vandenberg, Phyllis J Shand

Food Chem· May 2023

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Pulse-Based Nutrition Education Intervention Among High School Students to Enhance Knowledge, Attitudes, and Practices: Pilot for a Formative Survey Study.
Getenesh Berhanu Teshome, Hiwot Abebe Haileslassie, Phyllis Shand, Yun Lin, Jessica R L Lieffers

JMIR Form Res· May 2023

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Generating Multi-Functional Pulse Ingredients for Processed Meat Products-Scientific Evaluation of Infrared-Treated Lentils.
Darshika Pathiraje, Janelle Carlin, Tanya Der, Janitha P D Wanasundara, Phyllis J Shand

Foods· April 2023

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Effect of age on sensory perception of beef patties with varying firmness.
Behannis Mena, Scott C Hutchings, Minh Ha, Hollis Ashman Dec, Phyllis J Shand

Meat Sci· October 2022

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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.
Jihan Kim, Phyllis J Shand

J Food Sci· October 2022

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Sensory descriptors for pulses and pulse-derived ingredients: Toward a standardized lexicon and sensory wheel.
Claire M Chigwedere, Janitha P D Wanasundara, Phyllis J Shand

Compr Rev Food Sci Food Saf· March 2022

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Effect of postmortem tenderization strategies (pretumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcasses.
Zeb Pietrasik, Phyllis J Shand

Transl Anim Sci· July 2021

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A Nutrition Intervention to Promote the Consumption of Pulse-Based Foods in Childcare Centers: Protocol for a Multimethod Study.
Hiwot Abebe Haileslassie, Renee Ramikie, Hassan Vatanparast, D Dan Ramdath, Amanda Froehlich Chow, Phyllis Shand

JMIR Res Protoc· December 2020

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Oxidative stability of direct-expanded chickpea-sorghum snacks.
Esayas K Bekele, Matthew G Nosworthy, Carol J Henry, Phyllis J Shand, Robert T Tyler

Food Sci Nutr· August 2020

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Sensory Acceptability of Iron-Fortified Red Lentil (Lens culinaris Medik.) Dal.
Rajib Podder, Shaan M Khan, Bunyamin Tar'an, Robert T Tyler, Carol J Henry, Phyllis J Shand

J Food Sci· March 2018

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Induction of tissue- and stressor-specific kinomic responses in chickens exposed to hot and cold stresses.
Scott Napper, Samira Dadgar, Ryan J Arsenault, Brett Trost, Erin Scruten, Phyllis Shand

Poult Sci· June 2015

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Release of angiotensin I-converting enzyme inhibitory peptides from flaxseed (Linum usitatissimum L.) protein under simulated gastrointestinal digestion.
Harsha K Marambe, Phyllis J Shand, Janitha P D Wanasundara

J Agric Food Chem· September 2011

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Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.).
Thushan S Withana-Gamage, Janitha P D Wanasundara, Zeb Pietrasik, Phyllis J Shand

J Sci Food Agric· April 2011

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Peptides with angiotensin I-converting enzyme (ACE) inhibitory activity from defibrinated, hydrolyzed bovine plasma.
P K Janitha P D Wanasundara, Andrew R S Ross, Ryszard Amarowicz, Steve J Ambrose, Ronald B Pegg, Phyllis J Shand

J Agric Food Chem· November 2002

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