Manoharan Ramesh

Chapter 1 Quinoa (Chenopodium quinoa Willd.)

Occurrence and analytical methods of acrylamide in heat-treated foods

Polyethylene and biodegradable mulches for agricultural applications: a review

Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

Chemistry of Deep‐Fat Frying Oils

Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: An observational study

Occurrence of acrylamide in selected foods and mitigation options

A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system

Biological degradation of plastics: A comprehensive review

Quinoa: Nutritional, functional, and antinutritional aspects

Human exposure and internal dose assessments of acrylamide in food

Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

Starch-based completely biodegradable polymer materials

Rice Starch Molecular Size and its Relationship with Amylose Content

Acrylamide removal from heated foods

Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach

Biodegradability of a Selected Range of Polymers and Polymer Blends and Standard Methods for Assessment of Biodegradation

Quantification of 3-aminopropionamide in cocoa, coffee and cereal products

Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide

Development of a rice starch-based coating with antioxidant and microbe-barrier properties and study of its effect on tomatoes stored at room temperature

Influence of Oil Type on the Amounts of Acrylamide Generated in a Model System and in French Fries

Distribution of Free Amino Acids, Flavonoids, Total Phenolics, and Antioxidative Activities of Jujube (Ziziphus jujuba) Fruits and Seeds Harvested from Plants Grown in Korea

Changes in Rice with Variable Temperature Parboiling: Thermal and Spectroscopic Assessment

An experimental set-up for studying acrylamide formation in potato crisps

Developments in Understanding the Basis of Cooked-Rice Texture

Acrylamide in French Fries:  Influence of Free Amino Acids and Sugars

Amylose Content of Rice Starch

Structure of rice starch and its relation to cooked-rice texture