D.M.S. Munasinghe - Concepedia

Author

D.M.S. Munasinghe

Also Known As

D. M. S. MUNASINGHE, D. M. S. Munasinghe, D.M.S Munasinghe, D.M.S. Munasinghe, DEEPTHI M. S. MUNASINGHE, DEEPTHI MS MUNASINGHE, Deepthi M. S. MUNASINGHE, Deepthi MS MUNASINGHE

Publications

460

Citations

H-Index

Concepts

All Affiliations

University of Miyazaki Kagoshima University University of Peradeniya Wayamba University of Sri Lanka

About

D.M.S. Munasinghe is an author at University of Miyazaki specializing in health sciences, biochemistry, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	10	11	366
2	Biochemistry	10	10	285
3	Medicine	8	8	292
4	Engineering	2	2	81
5	Natural Sciences	1	1	31

D.M.S. Munasinghe

Publications

420

Citations

H-Index

Page 1

	Year	Citations
The Green Liver Syndrome Is Caused by Taurine Deficiency in Yellowtail, Seriola quinqueradiata Fed Diets without Fishmeal Shusaku Takagi, Hisashi Murata, Takanobu Goto, Aquaculture Science (Japan) BiologyNutritionHepatologyLiver PhysiologyPhysiology	2005	86
Establishment of a method to detect sulfonamide residues in chicken meat and eggs by high-performance liquid chromatography J.M.K.J.K. Premarathne, Dilan Amila Satharasinghe, A.R.C. Gunasena, Food Control Food ForensicsFood ContaminantFood ChemistryGas ChromatographyBioanalysis	2015	56
Determination of nitrofuran metabolites in shrimp muscle by liquid chromatography-photo diode array detection Ruchika Fernando, D.M.S. Munasinghe, A.R.C. Gunasena, Food Control Marine BiotechnologyEngineeringBiochemistryMedicineAquaculture	2015	54
Occurrence of aflatoxins in edible vegetable oils in Sri Lanka N. Karunarathna, Chandima J. Fernando, D.M.S. Munasinghe, Food Control Mycotoxin FormationFood ContaminantToxicologySri LankaFood Toxicology	2019	49
Sodium chloride as a preferred protein extractant for pork lean meat D.M.S. Munasinghe, Tadashi Sakai Meat Science Food ChemistrySodium ChloridePork Lean MeatPreferred Protein ExtractantBiochemistry	2004	31
Effect of NaCl on lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal formation in minced pork and beef Tadashi Sakai, D.M.S. Munasinghe, M Kashimura, Meat Science Minced PorkBiochemistryLipid PeroxidationPhysiology4-Hydroxy-2-nonenal Formation	2003	30
Lipid peroxidation-derived cytotoxic aldehyde, 4-hydroxy-2-nonenal in smoked pork D.M.S. Munasinghe, KEN-ICHIRO ICHIMARU, Takanao Matsui, Meat Science Food ChemistryBiochemistryLipid PeroxidationToxicologySmoked Pork	2003	28
Natural bixin as a potential carotenoid for enhancing pigmentation and colour in goldfish (<i>Carassius auratus</i>) S.H.S. Dananjaya, D.M.S. Munasinghe, H. Ariyaratne, Aquaculture Nutrition NutritionEngineeringNatural BixinExperimental NutritionNutrient Bioavailability	2015	27
The lipid peroxidation induced changes of protein in refrigerated yellowtail minced meat D.M.S. Munasinghe, T. Ohkubo, Tadashi Sakai Fisheries Science Meat PackagingBiochemistryRefrigerated YellowtailFood AnalysisPhysiology	2005	21
Lipid peroxidation-derived hepatotoxic aldehydes, 4-hydroxy-2E-hexenal in smoked fish meat products D.M.S. Munasinghe, KEN-ICHIRO ICHIMARU, Miyo Ryuno, Fisheries Science Food ChemistryBiochemistryMedicineLiver PhysiologyLipid Peroxidation	2003	18

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