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

4,441 registered articles
(updated on August 23, 2025)

CONFERENCE PROCEEDINGS FREE ACCESS

2024 Annual Meeting of the Japan Society of Cookery Science

Cooked rice properties in re-heating with microwave. Tomoya OKUNISHI, Mikiko Ando, Norihisa Suwa
Consideration of the characteristics of samples with large prediction errors in the sensory evaluation results of sake Satoru Shimofuji, Yoshirou Hoki, Tomotaka Doi, Reina Katoh, Hironori Moriyama
Drip caused by heating in low-temperature cooking using dielectric heating Kei Imai, Yuuki Furuyama, Kouji Kuramochi, Takahiko Yamamoto
Survey on the food reality and consciousness of young women Yui Kato, Satomi Hirai, Fumiko Iida

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Most viewed articles (July 2025)

1

Comparison of meals between “person eating meals with rice” and “person eating meals with bread” for breakfast

Released on J-STAGE: August 30, 2018 | Annual Meeting of The Japan Society Cookery Science 2018 2P-38

* Kiyoko Isobe, Yukie Yanagisawa

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2

Effects of co-eating communication on humans

Released on J-STAGE: September 09, 2023 | Annual Meeting of the Japan Society of Cookery Science 1E-3

* Naoko Kamada, Kazuna Tonooka, Shin-ichi Ishikawa

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3

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: 107
4

Consideration on snack intake and dietary consciousness of female university students

Released on J-STAGE: September 02, 2022 | Annual Meeting of the Japan Society of Cookery Science P-78

* Mitsuko Nishimura, Saori Shimada

Views: 61
5

Ainu people food culture

Released on J-STAGE: September 02, 2022 | Annual Meeting of the Japan Society of Cookery Science P-70

* Mei Inoue, Nao Oishi, Anna Hamamori, Sachiko Sato

Views: 49

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