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<subtitle>Japan Science and Technology Aggregator,Electronic</subtitle>
<updated>2026-07-17T03:44:35+09:00</updated>
<rights>Japan Science and Tecnology Agency [JST]</rights>
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<entry>
<title><![CDATA[The new article is now available. Nippon Shokuhin Kagaku Kogaku Kaishi]]></title>
<link href="http://www.jstage.jst.go.jp/browse/nskkk/"/>
<summary><![CDATA[
[ Advance Publication ]
[ Title ] Development of puffed and dried green soybeans using microwaves
[ Author ] Ayane Hasumi,Ayaka Toda,Toko Suzuki,Masanori Nakanishi
[ Advance Pub. date ] 2026-07-17
[ DOI ] https://doi.org/10.3136/nskkk.NSKKK-D-25-00095
]]></summary>
<id>tag:jstage.jst.go.jp:/WhatsNew/en/NewArticle/nskkk_advpub_0_advpub_NSKKK-D-25-00095</id>
<updated>2026-07-17T03:44:35+09:00</updated>
<author>
<name><![CDATA[Japanese Society for Food Science and Technology]]></name>
</author>
<published>2026-07-17T00:00:00+09:00</published>
</entry>
<entry>
<title><![CDATA[The new article is now available. Nippon Shokuhin Kagaku Kogaku Kaishi]]></title>
<link href="http://www.jstage.jst.go.jp/browse/nskkk/"/>
<summary><![CDATA[
[ Title ] Fine Bubble
[ Author ] Takashi Hata
[ Publication date ] 2026-07-15
[ DOI ] https://doi.org/10.3136/nskkk.NSKKK-D-26-00006
]]></summary>
<id>tag:jstage.jst.go.jp:/WhatsNew/en/NewArticle/nskkk_73_7_73_NSKKK-D-26-00006</id>
<updated>2026-07-17T03:44:35+09:00</updated>
<author>
<name><![CDATA[Japanese Society for Food Science and Technology]]></name>
</author>
<published>2026-07-15T00:00:00+09:00</published>
</entry>
<entry>
<title><![CDATA[The new article is now available. Nippon Shokuhin Kagaku Kogaku Kaishi]]></title>
<link href="http://www.jstage.jst.go.jp/browse/nskkk/"/>
<summary><![CDATA[
[ Title ] Alterations in free amino acids and color of fresh and wilted tea leaves treated with low-temperature steaming
[ Author ] Tomoyasu Toyoizumi,Syotaro Sakai,Kenji Miyake,Kazuya Hasegawa,Taku Fujii,Tsuyoshi Katsuno
[ Publication date ] 2026-07-15
[ DOI ] https://doi.org/10.3136/nskkk.NSKKK-D-25-00083
]]></summary>
<id>tag:jstage.jst.go.jp:/WhatsNew/en/NewArticle/nskkk_73_7_73_NSKKK-D-25-00083</id>
<updated>2026-07-17T03:44:35+09:00</updated>
<author>
<name><![CDATA[Japanese Society for Food Science and Technology]]></name>
</author>
<published>2026-07-15T00:00:00+09:00</published>
</entry>
<entry>
<title><![CDATA[The new article is now available. Nippon Shokuhin Kagaku Kogaku Kaishi]]></title>
<link href="http://www.jstage.jst.go.jp/browse/nskkk/"/>
<summary><![CDATA[
[ Title ] Texture prediction and influencing factor analysis of gel-type foods using machine learning based on compression and penetration data
[ Author ] Sayaka Ishihara,Miki Ota,Makoto Nakauma,Takahiro Funami
[ Publication date ] 2026-07-15
[ DOI ] https://doi.org/10.3136/nskkk.NSKKK-D-25-00044
]]></summary>
<id>tag:jstage.jst.go.jp:/WhatsNew/en/NewArticle/nskkk_73_7_73_NSKKK-D-25-00044</id>
<updated>2026-07-17T03:44:35+09:00</updated>
<author>
<name><![CDATA[Japanese Society for Food Science and Technology]]></name>
</author>
<published>2026-07-15T00:00:00+09:00</published>
</entry>
<entry>
<title><![CDATA[The new article is now available. Nippon Shokuhin Kagaku Kogaku Kaishi]]></title>
<link href="http://www.jstage.jst.go.jp/browse/nskkk/"/>
<summary><![CDATA[
[ Advance Publication ]
[ Title ] Development of a simple convection-cooling device for synchrotron X-ray CT imaging of frozen foods
[ Author ] Atsuko Suzuki,Shingo Tada,Kazuyuki Kumakura,Satoshi Kobari,Kazuto  Endo,Masahiko Harata,Masafumi Hidaka
[ Advance Pub. date ] 2026-07-06
[ DOI ] https://doi.org/10.3136/nskkk.NSKKK-D-26-00039
]]></summary>
<id>tag:jstage.jst.go.jp:/WhatsNew/en/NewArticle/nskkk_advpub_0_advpub_NSKKK-D-26-00039</id>
<updated>2026-07-17T03:44:35+09:00</updated>
<author>
<name><![CDATA[Japanese Society for Food Science and Technology]]></name>
</author>
<published>2026-07-06T00:00:00+09:00</published>
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