| Value-adding to grape waste: Green synthesis of gold nanoparticles K Krishnaswamy, H Vali, V Orsat Journal of Food Engineering 142, 210-220, 2014 | 192 | 2014 |
| Optimization of Microwave-Assisted Extraction of Phenolic Antioxidants from Grape Seeds (Vitis vinifera) K Krishnaswamy, V Orsat, Y Gariépy, K Thangavel Food and Bioprocess Technology 6, 441-455, 2013 | 191 | 2013 |
| Synthesis and characterization of nano-encapsulated catechin by molecular inclusion with beta-cyclodextrin K Krishnaswamy, V Orsat, K Thangavel Journal of Food Engineering 111 (2), 255-264, 2012 | 89 | 2012 |
| Microwave technology for food processing: An overview of current and future applications V Orsat, GSV Raghavan, K Krishnaswamy The microwave processing of foods, 100-116, 2017 | 73 | 2017 |
| Sustainable delivery systems through green nanotechnology K Krishnaswamy, V Orsat Nano-and microscale drug delivery systems, 17-32, 2017 | 67 | 2017 |
| Optimization of gelatin production from Barred mackerel by-products: Characterization and hydrolysis using native and commercial proteases A Mirzapour-Kouhdasht, M Moosavi-Nasab, K Krishnaswamy, M Khalesi Food Hydrocolloids 108, 105970, 2020 | 41 | 2020 |
| Improving the lives of millions through new double fortification of salt technology LL Diosady, MGV Mannar, K Krishnaswamy Maternal & child nutrition 15, e12773, 2019 | 36 | 2019 |
| Sustainable zero-waste processing system for soybeans and soy by-product valorization P Singh, K Krishnaswamy Trends in Food Science & Technology 128, 331-344, 2022 | 34 | 2022 |
| Technology for triple fortification of salt with folic acid, iron, and iodine O Modupe, K Krishnaswamy, LL Diosady Journal of food science 84 (9), 2499-2506, 2019 | 29 | 2019 |
| Insight into the nanodielectric properties of gold nanoparticles synthesized from maple leaf and pine needle extracts K Krishnaswamy, V Orsat Industrial Crops and Products 66, 131-136, 2015 | 27 | 2015 |
| Sustainable food processing of selected North American native berries to support agroforestry KS Ravichandran, K Krishnaswamy Critical Reviews in Food Science and Nutrition 63 (20), 4235-4260, 2023 | 21 | 2023 |
| Aligning learning objectives and approaches in global engineering graduate programs: Review and recommendations by an interdisciplinary working group L MacDonald, E Thomas, A Javernick-Will, J Austin-Breneman, I Aranda, ... Development Engineering 7, 100095, 2022 | 13 | 2022 |
| Spray drying process optimization: Drought resistant variety (W82) soymilk powder using response surface methodology (RSM) P Singh, L Bilyeu, K Krishnaswamy LWT 166, 113760, 2022 | 12 | 2022 |
| Physical and functional properties of ancient grains and flours and their potential contribution to sustainable food processing M Nani, K Krishnaswamy International Journal of Food Properties 24 (1), 1529-1547, 2021 | 12 | 2021 |
| Circular economy for food industry waste: Development and characterization of spray-dried acid whey encapsulated in millet matrix M Nani, K Krishnaswamy ACS Food Science & Technology 3 (1), 123-133, 2023 | 11 | 2023 |
| Physical properties of complementary food powder obtained from upcycling of Greek yogurt acid whey with kodo and proso millets S Malik, K Krishnaswamy, A Mustapha Journal of Food Process Engineering 44 (11), e13878, 2021 | 10 | 2021 |
| Nano-and Microscale Drug Delivery Systems K Krishnaswamy, V Orsat Elsevier, 2017 | 10 | 2017 |
| Correlations between color, textural properties and ripening of the North American pawpaw (Asimina triloba) fruit B Adainoo, AL Thomas, K Krishnaswamy Sustainable Food Technology 1 (2), 263-274, 2023 | 9 | 2023 |
| Improving process sustainability by optimizing spray drying parameters: High oleic soymilk using response surface methodology P Singh, L Bilyeu, K Krishnaswamy Food and Bioprocess Technology 15 (4), 833-851, 2022 | 9 | 2022 |
| Hazard analysis and risk-based preventive controls (HARPC): current food safety and quality standards for complementary foods S Malik, K Krishnaswamy, A Mustapha Foods 10 (9), 2199, 2021 | 9 | 2021 |
Valerie OrsatMcGillVerified email at mcgill.ca
