Abstracts of the Annual Meeting of the Japan Society of Cookery Science

Abstracts of the Annual Meeting of the Japan Society of Cookery Science

Published by The Japan Society of Cookery Science

4,649 registered articles
(updated on September 07, 2025)

CONFERENCE PROCEEDINGS FREE ACCESS

2025 Annual Meeting of the Japan Society of Cookery Science

Questionnaire survey on texture of bread rolls and french bread and analysis by sensory evaluation Aki Morita, Haruna Matsuzawa, Koharu Torii, Miho Ohtahara
Caoching and improvement of kitchen knife techniques by analysis of motion sensor data Makoto YURA, Kanako Sato, Nami Kyougoku, Hayato Hagiwara, Chiharu Kusunose
Characterizing kombu dashi (soup stock) extraction behavior using different types of water based on multiband spectroscopic information Atsushi Hashimoto, Ken-ichiro Suehara, Takaharu Kameoka, Nobuaki Obiki, Noriyuki Yugawa, Shouhei Koyama
Evaluation of internal moisture behavior during steak cooking by computer simulation for an optimal heat control Rena Watanabe, Llave Yvan, Noboru Sakai, Mika Fukuoka

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Most viewed articles (August 2025)

1

Resistant starch is formed with cooling and not gelatinized with microwave

Released on J-STAGE: September 07, 2021 | 2021 Annual Meeting of The Japan Society Cookery Science 2A-9

* Seiichi Kasaoka, Maiko Furuno, Takashi Sano

Views: 80
2

The role of cooking in well-being

Released on J-STAGE: September 06, 2024 | 2024 Annual Meeting of the Japan Society of Cookery Science 1D-3

* Wakako Yoshimura, Hiroya Kawasaki, Yuko Miyake

Views: 66
3

Effects of cooking on texture and surface appearance of noodles

Released on J-STAGE: September 06, 2024 | 2024 Annual Meeting of the Japan Society of Cookery Science 2A-3

* Shohei Tamura, Shinya Tokuda

Views: 35
4

Quantitative of egg white allergens in processed food

Released on J-STAGE: August 23, 2013 | The Annual Meeting of the Japan Society of Cookery Science, 2013 2E-a6

Chikako Yamada, Kazumasa Ozeki, * Hidehiko Izumi

Views: 34
5

Taste and physical properties according to type of commercilly soy milk- breads

Released on J-STAGE: September 24, 2012 | The Annual Meeting of the Japan Society of Cookery Science, 2012 1P-52

* Yoko Miyachi, Hiroko Saitou

Views: 31

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