Journal of Cookery Science of Japan

Journal of Cookery Science of Japan

Published by The Japan Society of Cookery Science

2,005 registered articles
(updated on June 28, 2026)

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

JOURNAL PEER REVIEWED RESTRICTED ACCESS

2026 Volume 59 Issue 3

Are Trans Fatty Acids Really Harmful? Ritsuko KAWAHARADA, Akio NAKAMURA
The Origins of Bladed Tools and Japanese Cutlery-Producing Regions Yuto TAKEUCHI
Mechanical and Subjective Property of Rice Materials by Grinding Before Cooking with Varying Water Addition Rates Yuko NAKAGAWA, Tomoko TAKAHASHI, Hiro OGOSHI, Kazuhiro MORITA
The Effects of High pH on the Physical Properties of Tapioca Starch Pastes Madoka HIRASHIMA, Misaki OKUNO, Haruka SHINOTANI, Mako UEMURA, Rheo TAKAHASHI, Katsuyoshi NISHINARI

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Most viewed articles (May 2026)

1

Sugars as Sweeteners

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

Koki FUJITA

Views: 811
2

[title in Japanese]

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

Takeshi Sumino

Views: 779
3

[title in Japanese]

Released on J-STAGE: April 26, 2013 | Volume 33 Issue 1 Pages 100-106

Tsuneo Namba

Views: 744
4

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: 640
5

[title in Japanese]

Released on J-STAGE: April 26, 2013 | Volume 29 Issue 2 Pages 160-165

Views: 569

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