Nippon Shokuhin Kagaku Kogaku Kaishi

Nippon Shokuhin Kagaku Kogaku Kaishi

Published by Japanese Society for Food Science and Technology

3,261 registered articles
(updated on June 07, 2025)

Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X

JOURNAL PEER REVIEWED PARTIALLY RESTRICTED ACCESS ADVANCE PUBLICATION
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2025 Volume 72 Issue 5

Relationship between rheological properties of soy milk espuma and maximum velocity of a foam bolus in the pharynx Hatsue Moritaka, Masako Fuwa, Kentarou Yamanaka
Comparison of changes in body temperature and autonomic nervous system activity after the ingestion of hot soup between young female subjects with and without cold constitution Naoki Midoh, Yuko Koike, Rena Koike, Riku Sato, Sayaka Fudono
Development of a novel lactic acid bacterium that can reduce histamine in soy sauce Natsuko Fukura

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Most viewed articles (May 2025)

1

New Insights into “Equol”, a Novel Ingredient Derived from Soy

Released on J-STAGE: September 01, 2015 | Volume 62 Issue 7 Pages 356-363

Shigeto Uchiyama

Views: 994
2

Content of Chemical Constituents of 12 Kinds of Black Tea

Released on J-STAGE: September 04, 2012 | Volume 59 Issue 7 Pages 326-330

Akira Sakamoto, Hiroyuki Inoue, Muneyuki Nakagawa

Views: 704
3

Current State and Future Issues of Technology Development Concerned with Freezing and Thawing of Foods

Released on J-STAGE: September 12, 2017 | Volume 64 Issue 8 Pages 391-428

Yasumasa Ando, Daisuke Nei, Shinji Kono, Hiroshi Nabetani

Views: 633
4

Cohort Study and Case-control Study

Released on J-STAGE: January 31, 2012 | Volume 58 Issue 12 Pages 608-609

Minoru Sugiura

Views: 504
5

Current Status of Soymilk Processing and Structural Elucidation of Soymilk Components

Released on J-STAGE: February 27, 2020 | Volume 67 Issue 2 Pages 45-57

Makoto Shimoyamada

Views: 483

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Predecessor

Journal for the Utilization of Agricultural Products

NIPPON SHOKUHIN KOGYO GAKKAISHI

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