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 August 14, 2026)

CONFERENCE PROCEEDINGS FREE ACCESS

2025 Annual Meeting of the Japan Society of Cookery Science

Comparison of the taste of commercial baby food and homemade baby food Sumiko Akiyoshi, Chihiro Ogata
Near-infrared measurement and evaluation of mechanical properties for quantification of steak cooking condition Risa Shiroma, Tomita Haruo, Llave Yvan, Mika Fukuoka
Effect of adding vinegar on texture and protein degradation of chicken breast Aya Yamaguchi, Amane Takizawa, Yuki Tominaga, Akano Hirofumi, Kenji Tyama
The current situation of food waste in food service facilities Harumi Sakuda, Riko Katahira, Toshihiro Kobayashi, Yukari Tachibana

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Most viewed articles (July 2026)

1

Cooking loss of vitamin C: effect of different cooking methods

Released on J-STAGE: September 09, 2023 | Annual Meeting of the Japan Society of Cookery Science 2B-6

* Yuko Tamaki, Keiko Asakura, Satoshi Sasaki

Views: 182
2

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: 164
3

Study on palatability of a wild vegetables, Allium macrostemon Bunge

Released on J-STAGE: August 30, 2018 | Annual Meeting of The Japan Society Cookery Science 2018 1P-28

* Tomoko KAYASHIMA, Yui Tomioka, Kaiki Matsushima, Shinji Fukuda, Kazusato Ohshima

Views: 94
4

Effects of different lunch staples on glycemic response in the absence of breakfast.

Released on J-STAGE: August 30, 2025 | 2025 Annual Meeting of the Japan Society of Cookery Science 2D-3

* Akiko Furutani, Toshio Sano, Yasufumi Morozumi, Masatoshi Miyashita, Yukiko Honma, Kazuko Hirao, Shibata Shigenobu

Views: 85
5

Antioxidant activity of mate

Released on J-STAGE: August 24, 2015 | The Japan Society Cookery Science 1P-68

* Yoshiko Katayama, Shintaro Ueno

Views: 71

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