| Influence of fermentation time on the development of compounds responsible for quality in black tea T Muthumani, RSS Kumar Food Chemistry 101 (1), 98-102, 2007 | 188 | 2007 |
| Studies on freeze-withering in black tea manufacturing T Muthumani, RSS Kumar Food Chemistry 101 (1), 103-106, 2007 | 59 | 2007 |
| Influence of climatic seasons on quality of south Indian black teas. T Muthumani, DP Verma, S Venkatesan, RSS Kumar | 21 | 2013 |
| Influence of altitude of planting on quality of south Indian black teas T Muthumani, D Verma, S Venkatesan, R Kumar J. Nat. Prod. Plant Resour 3 (1), 18-23, 2013 | 6 | 2013 |
| Liposomes and cyclodextrins as delivery system for cosmetic ingredients: an updated review T Muthumani, V Sudhahar, T Mukhopadhyay Research Journal of Topical and Cosmetic Sciences 6 (1), 21-31, 2015 | 4 | 2015 |
| A comparative study on kombucha tea and black tea. P Ponmurugan, T Muthumani, R Jayabalan, K Swaminathan | 4 | 2006 |
| Review on Sunscreens and Sun Protection factor T Muthumani, V Sudhahar, T Mukhopadhyay Research Journal of Topical and Cosmetic Sciences 6 (2), 55-65, 2015 | 3 | 2015 |
| Freeze withering in tea processing and its impact on quality attributes. T Muthumani, RSS Kumar | | 2002 |
| Tipped in material and black tea quality. RSS Kumar, T Muthumani, CMS Kumar, S Kalidass, ST Rajappan | | 2001 |
| Lipase activity in the components of a tea shoot. CMS Kumar, RSS Kumar, T Muthumani | | 2001 |
