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

3,816 registered articles
(updated on June 25, 2022)

CONFERENCE PROCEEDINGS FREE ACCESS

2021 Annual Meeting of The Japan Society Cookery Science

Development of new cooking method by use up solar cooker and special cooking container Hagino Fujita, Kenta Kawai
Effect of Habitual intake of Dashi on cognitive taste threshold Hinako Hayashida, Maho Iwata, Miyo Matsushita, Tatsuya Shimizu, Shohei Koyama, Hanae Yamazaki
The taste properties of beef consommes Masahiro Yuasa, Chiaki Sakoi, Ken Yamada, Shinichiro Akimoto, Takeshi Kurushima, Shinichi Ishikawa, Mihoko Tominaga
Examination of green change suppression method in okra Shiori Miyauchi, Kazuaki Ishida, Shinozaki Junko

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Most viewed articles (May 2022)

1

Studies on recipes and designs of nerikiri using confectionery mold

Released on J-STAGE: August 30, 2018 | Annual Meeting of The Japan Society Cookery Science 2018 1P-50

* Riho Aoki, Yoko Murakami

Views: 99
2

Introducing and uptake mapo tofu in Japan

Released on J-STAGE: September 07, 2021 | 2021 Annual Meeting of The Japan Society Cookery Science 1A-1

* Nami Fukutome, Kaori Koiso

Views: 50
2

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: 50
4

Fading and antioxidant activity of strawberry jam

Released on J-STAGE: August 28, 2016 | Annual Meeting of The Japan Society Cookery Science 2016 2P-15

* Yoshiko Katayama, Kasumi Yoneo

Views: 46
5

Cooking qualities of Bagel

Released on J-STAGE: October 02, 2014 | The Annual Meeting of the Japan Society of Cookery Science, 2014 1P-12

* Yoshiko Tanaka, Hiroko Sakai, Sanae Oosako

Views: 45

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