Journal of Cookery Science of Japan

Journal of Cookery Science of Japan

Published by The Japan Society of Cookery Science

1,966 registered articles
(updated on November 20, 2025)

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

JOURNAL PEER REVIEWED RESTRICTED ACCESS

2025 Volume 58 Issue 5

Effect of High-Temperature Water Addition on Staling of Gluten-Free Rice Flour Bread Kumiko SAITO, Ayaka SATA, Tayori TAKECHI, Keigo MIKAME, Yoshiro HATANAKA, Hitoshi TAKAMURA
Dietary Inflammatory Index and Frailty Bo-Kyung SON
Relationship between Rheological Properties and Structure of Food Protein Gel/Film Naoko YUNO-OHTA
Looking back on the Series and the Activities of Research on Handing Down Japanese Home Cooking to Future Generations Committee Katsue ISHII

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