Technology for Triple Fortification of Salt with Folic Acid, Iron, and Iodine (2019). O Modupe, K Krishnaswamy, LL Diosady. Journal of Food Science. https://doi.org/10.1111/1750-3841.14730

Improving the lives of millions through new double fortification of salt technology (2019). LL Diosady, MGV Mannar, K Krishnaswamy. Maternal & Child Nutrition. https://doi.org/10.1111/mcn.12773

Micronutrient Fortification of Edible Oils (2018). LL Diosady, K Krishnaswamy. Food Fortification in a Globalized World, 167-174. https://doi.org/10.1016/B978-0-12-802861-2.00017-1

Sustainable delivery systems through green nanotechnology (2017). K Krishnaswamy, V Orsat. Nano-and Microscale Drug Delivery Systems, 17-32. https://doi.org/10.1016/B978-0-323-52727-9.00002-9

Microwave technology for food processing: An overview of current and future applications (2017). V Orsat, GSV Raghavan, K Krishnaswamy. The Microwave Processing of Foods, 100-116. https://doi.org/10.1016/B978-0-08-100528-6.00005-X

Gold nanofluids synthesised using antioxidant catechin, its characterisation and studies on nucleation (2016). K Krishnaswamy, V Orsat. Journal of Experimental Nanoscience 11 (5), 328-344. https://doi.org/10.1080/17458080.2015.1061217

Insight into the nanodielectric properties of gold nanoparticles synthesized from maple leaf and pine needle extracts (2015). K Krishnaswamy, V Orsat. Industrial Crops and Products 66, 131-136. https://doi.org/10.1016/j.indcrop.2014.12.048


Value-adding to grape waste: Green synthesis of gold nanoparticles (2014). K Krishnaswamy, H Vali, V Orsat. Journal of food engineering 142, 210-220.https://doi.org/10.1016/j.jfoodeng.2014.06.014


Optimization of Microwave-Assisted Extraction of Phenolic Antioxidants from Grape Seeds (Vitis vinifera) (2013). K Krishnaswamy, V Orsat, Y Gariépy, K Thangavel. Food and Bioprocess Technology 6 (2), 441-455


Synthesis and characterization of nano-encapsulated catechin by molecular inclusion with beta-cyclodextrin (2012). K Krishnaswamy, V Orsat, K Thangavel. Journal of food engineering 111 (2), 255-264 https://doi.org/10.1016/j.jfoodeng.2012.02.024