Journal of Cookery Science of Japan

Journal of Cookery Science of Japan

Published by The Japan Society of Cookery Science

1,957 registered articles
(updated on October 02, 2025)

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

JOURNAL PEER REVIEWED RESTRICTED ACCESS

2025 Volume 58 Issue 4

Invitation to Kitchen Earth Science: Analog Experiments by Cookery Science to Reveal the Dynamics of the Earth and Planetary Sciences Ichiro KUMAGAI
The Food Culture of “Yashouma,” an Event Food for the Nehan-e, the Buddha’s Death Anniversary in Nagano Prefecture and Its Inheritance Hiroko NAKAZAWA
Food Sustainability: New Ideas for Using By-products from Beer Production Fumiko NARUSE, Tomohiro KOIZUMI, Takayuki KOSUGI
The Chemistry of Wine Color and Astringency Masashi HISAMOTO

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Released on J-STAGE: January 31, 2014 | Volume 45 Issue 4 Pages 307-312

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Dietary Reference Intakes 2020

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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

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

Takeshi Sumino

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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

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Science of Cookery

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