Journal of Cookery Science of Japan

Journal of Cookery Science of Japan

Published by The Japan Society of Cookery Science

1,940 registered articles
(updated on April 30, 2025)

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

JOURNAL PEER REVIEWED RESTRICTED ACCESS

2025 Volume 58 Issue 2

Frozen Food Trends and Needs Changes in Home Cooking with New Technology Development Junko YAMAMOTO
Information for Food Safety Midori KASAI
Fish-Eating Culture in the Chugoku-Shikoku Region Yoshimi WATANABE, Kazue ITAKURA, Misa FUJIE, Wakako FUJII, Junko SONODA, Tsukie GOTO, Kazuyo TSUGITA, Tamami TAKEDA, Fumiko KONISHI
Research on the Aroma Release from Food Sachiko ODAKE

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Most viewed articles (March 2025)

1

Health Benefits of Collagen Peptides Ingestion and Its Effective Intake Condition

Released on J-STAGE: June 17, 2021 | Volume 54 Issue 3 Pages 166-168

Yasutaka SHIGEMURA, Ayaka SHIMIZU, Yu IWASAKI

Views: 539
2

[title in Japanese]

Released on J-STAGE: August 08, 2014 | Volume 44 Issue 1 Pages 88-93

Takeshi Sumino

Views: 394
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: 380
4

Characteristics of Dietary Fiber in Cereals

Released on J-STAGE: November 01, 2016 | Volume 49 Issue 5 Pages 297-302

Seiichiro Aoe

Views: 372
5

Temporal Dominance of Sensations (TDS): A New Methodology of Temporal Dynamics Measurements of Sensations

Released on J-STAGE: July 01, 2016 | Volume 49 Issue 3 Pages 243-247

Hiroya Kawasaki

Views: 347

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Science of Cookery

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