1. Aligning learning objectives and approaches in global engineering graduate programs: Review and recommendations by an interdisciplinary working group. (2022) Authors: MacDonald, Laura; Thomas, Evan; Javernick-Will, Amy; Austin-Breneman, Jesse; Aranda, Iana; Salvinelli, Carlo; Klees, Rita; Walters, Jeffrey; Parmentier, Mary Jane; Schaad, David; Shahi, Ayush; Bedell, Emily; Platais, Gunārs; Brown, Joe; Gershenson, John; Watkins, David; Obonyo, Esther; Oyanedel-C... Journal: Development engineering Issue: Volume 7(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Development and functional characterization of complementary food using kodo and proso millet with acid whey from Greek yogurt processing. Issue 9 (6th November 2021) Authors: Malik, Sargun; Krishnaswamy, Kiruba; Mustapha, Azlin Journal: Journal of food processing and preservation Issue: Volume 46:Issue 9(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Gold nanofluids synthesised using antioxidant catechin, its characterisation and studies on nucleation. Issue 5 (23rd March 2016) Authors: Krishnaswamy, Kiruba; Orsat, Valérie Journal: Journal of experimental nanoscience Issue: Volume 11:Issue 5(2016) Page Start: 328 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Improving the lives of millions through new double fortification of salt technology. (31st May 2019) Authors: Diosady, Levente L.; Mannar, M.G. Venkatesh; Krishnaswamy, Kiruba Other Names: Green Timothy J. guestEditor.; Whitfield Kyly C. guestEditor.; Michaux Kristina D. guestEditor.; Wesley Annie S. guestEditor. Journal: Maternal and child nutrition Issue: Volume 15(2019)Supplement 3 Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Optimization of gelatin production from Barred mackerel by-products: Characterization and hydrolysis using native and commercial proteases. (November 2020) Authors: Mirzapour-Kouhdasht, Armin; Moosavi-Nasab, Marzieh; Krishnaswamy, Kiruba; Khalesi, Mohammadreza Journal: Food hydrocolloids Issue: Volume 108(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Optimization of Unit Operations for Microencapsulating Ferrous Fumarate During Scale-Up of Double Fortification of Salt with Iron and Iodine. (11th November 2021) Authors: Modupe, Oluwasegun; Krishnaswamy, Kiruba; Li, Yao Olive; Diosady, Levente L Journal: Food quality and safety Issue: Volume 5(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Physical and functional properties of ancient grains and flours and their potential contribution to sustainable food processing. Issue 1 (1st January 2021) Authors: Nani, Mercy; Krishnaswamy, Kiruba Journal: International journal of food properties Issue: Volume 24:Issue 1(2021) Page Start: 1529 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Physical properties of complementary food powder obtained from upcycling of Greek yogurt acid whey with kodo and proso millets. (6th October 2021) Authors: Malik, Sargun; Krishnaswamy, Kiruba; Mustapha, Azlin Journal: Journal of food process engineering Issue: Volume 44:Number 11(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Technology for Triple Fortification of Salt with Folic Acid, Iron, and Iodine. Issue 9 (8th August 2019) Authors: Modupe, Oluwasegun; Krishnaswamy, Kiruba; Diosady, Levente L. Journal: Journal of food science Issue: Volume 84:Issue 9(2019) Page Start: 2499 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Triple fortification of salt with iron, iodine and zinc oxide using extrusion. (February 2023) Authors: Vatandoust, Azadeh; Krishnaswamy, Kiruba; Li, Yao Olive; Diosady, Levente Journal: Journal of food engineering Issue: Volume 339(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗