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P.A.Paranagama, S. Wimalsena, G.S. Jayatilake, A.L.Jayawardena, U.M. Senanayake and A. M. Mubarak (2001). “ A comparison of essential oil constituents of bark, leaf,root and fruit of cinnamon (Cinnamomum zeylanicum Blum. ) grown in Sri Lanka.” Journal of National Science Council, Sri Lanka, 29 (3&4), 147-153.
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- J. A. G. Jayasinghe, A. M. Mubarak, S. Wimalasena and R. C. Wijesundara (1996).
“Fatty acid composition of some Sri Lankan fish and prawns with special reference to
omega-3-fatty acids.’’ Asian Food Journal 11(1) ,35-42.
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- N.F. Cooray, E.R. Janz, J. Ranatunge and S. Wimalasena(1988) “Effects of maturity on chemical constituents of turmeric( Curcuma longa L.)”. Journal of National Science Council,16,39-51.
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N.F. Cooray, E.R. Jansz, S. Wimalasena, T.P.Wijesekera and B. Nair (1987) “Aryl
resorcinols from seed ernels of Myristica dactyloides”. Phytochemistry, 26(12), 3369-
3371.
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S.Wimalasena , I.T.C.L.Gunasinghe (2000) “Fatty acid composition of some fresh water
Fish from Sri Lanka”, Chemistry in Sri Lanka, 17,44.
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- S. Wimalasena and M.W.G. Devika (2003), “Cadmium and lead content in fresh water Fish from Sri Lanka”, Proceedings of the Sri Lanka Association for the Advancement of Science,.
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