R. L. Wickremasinghe

The mechanism of operation of climatic factors in the biogenesis of tea flavour

R. L. Wickremasinghe · Phytochemistry · 1974 · 33 citations

Food Chemistry, Biology, Biosynthesis +6

Gas chromatographic-mass spectrometric analyses of “flavory” and “non-flavory” ceylon black tea aroma concentrates prepared by two different methods

R. L. Wickremasinghe, Emily L. Wick, Tei Yamanishi · Journal of Chromatography A · 1973 · 32 citations

Food Chemistry, Flavoromics, Gas Chromatography +10

The blood and serum groups of selected populations in South India and Ceylon

R. L. Kirk, L. Y. C. LAI, G. H. Vos et al. · American Journal of Physical Anthropology · 1962 · 30 citations

Hematology, Epidemiology, South India +1

Studies of the quality and flavour of Ceylon tea

R. L. Wickremasinghe, T. Swain · Journal of the Science of Food and Agriculture · 1965 · 25 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +13

The formation of urocanic acid and glutamic acid in the fermentation of histidine by <i>Clostridium tetanomorphum</i>

R. L. Wickremasinghe, B. A. Fry · Biochemical Journal · 1954 · 20 citations · Full text