| The green liver syndrome is caused by taurine deficiency in yellowtail, Seriola quinqueradiata fed diets without fishmeal S TAKAGI, H MURATA, T GOTO, T ICHIKI, DMS MUNASINGHE, M ENDO, ... Aquaculture Science 53 (3), 279-290, 2005 | 106 | 2005 |
| Occurrence of aflatoxins in edible vegetable oils in Sri Lanka NB Karunarathna, CJ Fernando, DMS Munasinghe, R Fernando Food Control 101, 97-103, 2019 | 54 | 2019 |
| Determination of nitrofuran metabolites in shrimp muscle by liquid chromatography-photo diode array detection R Fernando, DMS Munasinghe, ARC Gunasena, P Abeynayake Food Control 72, 300-305, 2017 | 53 | 2017 |
| Determination of nitrofuran metabolites in shrimp muscle by liquid chromatography-photo diode array detection R Fernando, DMS Munasinghe, ARC Gunasena, P Abeynayake Food Control 72, 300-305, 2017 | 53 | 2017 |
| Establishment of a method to detect sulfonamide residues in chicken meat and eggs by high-performance liquid chromatography J Premarathne, DA Satharasinghe, ARC Gunasena, DMS Munasinghe, ... Food Control 72, 276-282, 2017 | 53 | 2017 |
| Sodium chloride as a preferred protein extractant for pork lean meat DMS Munasinghe, T Sakai Meat science 67 (4), 697-703, 2004 | 43 | 2004 |
| Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef T Sakai, DMS Munasinghe, M Kashimura, K Sugamoto, S Kawahara Meat science 66 (4), 789-792, 2004 | 40 | 2004 |
| Lipid peroxidation-derived cytotoxic aldehyde, 4-hydroxy-2-nonenal in smoked pork DMS Munasinghe, K Ichimaru, T Matsui, K Sugamoto, T Sakai Meat science 63 (3), 377-380, 2003 | 40 | 2003 |
| The lipid peroxidation induced changes of protein in refrigerated yellowtail minced meat. D Munasinghe, T Ohkubo, T Sakai Fisheries science 71 (2), 2005 | 33 | 2005 |
| Natural bixin as a potential carotenoid for enhancing pigmentation and colour in goldfish (Carassius auratus) SHS Dananjaya, DMS Munasinghe, HBS Ariyaratne, J Lee, M De Zoysa Aquaculture nutrition 23 (2), 255-263, 2017 | 23 | 2017 |
| Lipid peroxidationderived hepatotoxic aldehydes, 4-hydroxy-2E-hexenal in smoked fish meat products DM Munasinghe, KI Ichimaru, M Ryuno, N Ueki, T Matsui, K Sugamoto, ... Fisheries science 69 (1), 189-194, 2003 | 22 | 2003 |
| Sodium chloride (0.8 M) as a better protein extractant for fish meat quality assessments DMS Munasinghe, T Sakai Journal of food science 68 (3), 1059-1062, 2003 | 17 | 2003 |
| Thin-layer chromatographic method for quantification of sulfonamides in chicken meat J Premarathne, DA Satharasinghe, ARC Gunasena, A Wanigasekara, ... Food analytical methods 11, 2666-2672, 2018 | 11 | 2018 |
| Effects of NaCl on 4-hydroxy-2-hexenal formation in yellowtail meat stored at 0 C DMS Munasinghe, S Kawahara, T Sakai Bioscience, biotechnology, and biochemistry 70 (12), 3036-3038, 2006 | 9 | 2006 |
| Postmortem detection and histopathological features of canine spirocercosis-induced putative esophageal chondrosarcoma HMS Wijekoon, DMS Munasinghe, KAN Wijayawardhane, H Ariyarathna, ... Veterinary world 11 (10), 1376, 2018 | 7 | 2018 |
| Haematological and biochemical profiles of adult female Lanka buffaloes. NU Horadagoda, IS Gunawardena, APN Ambagala, DMS Munasinghe | 7 | 2002 |
| Occurrence of enrofloxacin and ciprofloxacin residues in broiler meat sold in Sri Lanka NB Karunarathna, IA Perera, NT Nayomi, DMS Munasinghe, SSP Silva, ... J. Natl. Sci. Found 49, 479, 2021 | 5 | 2021 |
| Thin-layer chromatographic method for quantification of sulfonamides in chicken meat. Food Anal Methods 11: 2666–2672 P JMKJK, DA Satharasinghe, ARC Gunasena, A Wanigasekara, ... | 5 | 2018 |
| Responses of Sri Lankan indigenous goats and their Jamnapari crosses to artificial challenge with Haemonchus contortus MS Kurukulasuriya, P Silva, CMB Dematawewa, HBS Ariyaratne, ... Veterinary Parasitology: Regional Studies and Reports 11, 41-48, 2018 | 5 | 2018 |
| Kuramoto (2005) Thegreenliversymdrome iscausedbytaurinedeficiencyinyellow ほ ilSeriola quinqueradiatafeddietswithoutfishmeal S Takagi, H Murata, TT Goto, T Ichiki, DMS Munasinghe, M Endo, ... Aquacuture Sci, 53,279-290, 0 | 5 | |
