Concepedia

Author

Suwidji Wongso

Tokyo University of Marine Science and TechnologyORCID

Also Known As

Isa B. Ipor, S. Wongso, SUWIDJI WONGSO, Suwidji Wongso, Wongso, S., Wongso, Suwidji

30

Publications

196

Citations

7

H-Index

24

Concepts

All Affiliations

Tokyo University of Marine Science and Technology
SW

About

Suwidji Wongso is an author at Tokyo University of Marine Science and Technology specializing in health sciences, food chemistry, and cognitive science.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

2

2

106

2

Medicine

1

1

34

3

Social Sciences

1

1

72

4

Behavioral Sciences

1

1

72

5

Biochemistry

1

1

34

Suwidji Wongso

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4

Publications

133

Citations

4

H-Index

YearCitations

Fatty Acid Compositions of Oil Species Affect the 5 Basic Taste Perceptions

T Koriyama, Suwidji Wongso, Kenjiro Watanabe,

Journal of Food Science

2002

72

Extractive Components of the Adductor Muscle of Japanese Baking Scallop and Changes During Refrigerated Storage

Suwidji Wongso, Hideaki Yamanaka

Journal of Food Science

1998

34

Changes in Content of Extractive Components in the Adductor Muscle of Noble Scallop during Storage

Suwidji Wongso, Hideaki Yamanaka

Fisheries Science

1996

17

CHANGES IN CONTENT OF OCTOPINE, ACIDIC OPINES, RELATED AMINO ACIDS AND PHOSPHOARGININE IN THE ADDUCTOR MUSCLE OF THREE SPECIES OF SCALLOP DURING STORAGE

Suwidji Wongso, Hideki Ushio, Toshiaki Ohshima,

Journal of Food Biochemistry

1998

10

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