Journal of Cookery Science of Japan

Journal of Cookery Science of Japan

Published by The Japan Society of Cookery Science

1,984 registered articles
(updated on April 04, 2026)

Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535

JOURNAL PEER REVIEWED RESTRICTED ACCESS

2026 Volume 59 Issue 1

Impacts of Bread-making Process on Maltase Inhibitory Activity and Effect of Promoting 3T3-L1 Adipocyte Differentiation of Curcuma zedoaria Kazuaki YAMASAKI, Isoko KURIYAMA
Effect of the Proportion of High β-glucan Barley Flour on the Bread-making Properties, Palatability and Physical Properties of Barley Bread Reiko NAKAGAWA(OKUDA), Naoko SHIRASUGI(KATAOKA), Tomoe FUKUMURA
Health Functions of Fish Proteins and Utilization of Underutilized and Unused Resources Nobuhiko UEKI
Physical Properties of Food and Cookery Science Katsuyoshi NISHINARI, Ke ZHANG, Nan YANG, Zhiming GAO, Narpinder SINGH, Yapeng FANG

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Most viewed articles (March 2026)

1

Properties of Hard Meringue Prepared from Sugar Alcohols

Released on J-STAGE: December 05, 2014 | Volume 43 Issue 1 Pages 17-23

Yoshiko Ikawa, Keiko Yukitomo, Mayumi Honzawa

Views: 3,035
2

Comparison of the Carbon Dioxide Output(LC-CO₂) in the Production and Use of No-wash Rice and Conventional Rice

Released on J-STAGE: January 23, 2015 | Volume 42 Issue 5 Pages 342-348

Takako Suzuki

Views: 658
3

Elution of Iron from an Iron Pot during Cooking

Released on J-STAGE: April 26, 2013 | Volume 36 Issue 1 Pages 39-44

Akiko Konno, Keiko Oikawa

Views: 512
4

Sugars as Sweeteners

Released on J-STAGE: April 17, 2020 | Volume 53 Issue 2 Pages 147-152

Koki FUJITA

Views: 470
5

Chemical Components of Matcha and Powdered Green Tea

Released on J-STAGE: October 20, 2017 | Volume 50 Issue 5 Pages 182-188

Hideki Horie, Kaori Ema, Osamu Sumikawa

Views: 462

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