Anushree Priyadarshini
Anushree Priyadarshini
Lecturer of Business Strategy and Managment, Technological University Dublin
Adresă de e-mail confirmată pe dit.ie
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Knowledge of food safety and food handling practices amongst food handlers in the Republic of Ireland
NA Moreb, A Priyadarshini, AK Jaiswal
Food control 80, 341-349, 2017
Emerging food processing technologies and factors impacting their industrial adoption
A Priyadarshini, G Rajauria, CP O'Donnell, BK Tiwari
Critical reviews in food science and nutrition 59 (19), 3082-3101, 2019
Evaluating food safety knowledge and practices among foodservice staff in Al Madinah Hospitals, Saudi Arabia
NA Alqurashi, A Priyadarshini, AK Jaiswal
Safety 5 (1), 9, 2019
Food safety knowledge and practices among Saudi mothers
WO Ayaz, A Priyadarshini, AK Jaiswal
Foods 7 (12), 193, 2018
Review of current healthcare waste management methods and their effect on global health
C Kenny, A Priyadarshini
Healthcare 9 (3), 284, 2021
Market Dimensions of the Fruit Juice Industry
A Priyadarshini, A Priyadarshini
Fruits Juices: Extraction, Composition, Quality and Analysis. 1, 15-32., 2017
A study of consumer behaviour towards food-waste in Ireland: Attitudes, quantities and global warming potentials
A Flanagan, A Priyadarshini
Journal of environmental management 284, 112046, 2021
Adaptability in the workplace: Investigating the adaptive performance job requirements for a project manager
E Mc Loughlin, A Priyadarshini
Project Leadership and Society 2, 100012, 2021
Conducting and Analysing Semi-Structured Interviews: A Study of Open Innovation in Food Firms in Ireland.
A Priyadarshini
Technological University Dublin, 2020
Connected Health: An Open Innovation Perspective
A Priyadarshini, M Quinlan, G Doyle
Applied Clinical Research, Clinical Trials and Regulatory Affairs 4 (1), 55-59, 2017
Fruit juices-extraction, composition, quality and analysis
A Priyadarshini, A Priyadarshini, G Rajauria, BK Tiwari
U: Market, 2018
Sustainable food production systems: the potential of pulses
A Priyadarshini, BK Tiwari, G Rajauria
Pulse Foods, 487-506, 2021
Economic status of seaweed: production, consumption, commercial applications, hazards, and legislations
A Priyadarshini, A Priyadarshini, G Rajauria
Recent Advances in Micro and Macroalgal Processing: Food and Health …, 2021
Adopting an open innovation paradigm: managerial perceptions and the innovation value chain
A Priyadarshini, C O'Gorman, Y Gao
Fraunhofer IAO, IAT Universität Stuttgart, 2014
Quantifying farm-to-fork greenhouse gas emissions for five dietary patterns across Europe and North America: A pooled analysis from 2009 to 2020
DT Burke, P Hynds, A Priyadarshini
Resources, Environment and Sustainability, 100108, 2023
Assessing the Environmental and Economic Sustainability of Functional Food Ingredient Production Process
A Priyadarshini, BK Tiwari, G Rajauria
Processes 10 (3), 445, 2022
Firm specific determinants of open innovation in European SMEs
A Priyadarshini, Y Gao, C O’Gorman
Journal of Small Business & Entrepreneurship, 1-28, 2021
Do greenhouse gases impact our respiratory system? A study of the effect of greenhouse gas emissions on respiratory disease related mortality in Ireland
C Kenny, A Priyadarshini
Evaluating Food Safety Knowledge and Practices among Foodservice Staff in Al Madinah Hospitals, Saudi Arabia
A Priyadarshini, NA Alqurashi, A Jaiswal
Technological University Dublin, 2019
A Rubric Guide for New Academics
P Chadha, L Lynch, B Nevin, E Nevin, A Priyadarshini
Technological University Dublin, 2019
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