Journal of Cookery Science of Japan

Journal of Cookery Science of Japan

Published by The Japan Society of Cookery Science

1,888 registered articles
(updated on April 24, 2024)

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

JOURNAL PEER REVIEWED RESTRICTED ACCESS

2024 Volume 57 Issue 2

Studies on the Improvement of Food Palatability through Cooking Keiko SHIBATA
Studies on Physicochemical Changes and Preference Properties of Cooked Food in Heat Cooking Chinami ISHIBASHI
Functional Claims for Fresh Food Atsushi IKEGAYA, Tomoyasu TOYOIZUMI, Seiji OHBA, Teruko NAKAJIMA
The Characteristics of Hyogo Prefecture’s Local Dishes and Efforts to Pass Them on in School Lunch Based on Interview Surveys of “Japanese Home Cooking to be Passed on to the Next Generation” Harumi SAKUDA, Kaoru SAKAMOTO, Makiko KATAYOSE, Noriko TANAKA, Shinobu TOMINAGA, Kozue NAKATANI, Tomoko HARA, Sachiko HONDA

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Most viewed articles (March 2024)

1

Effects of Post-cooking Cooling and Freezing Conditions on the Quality of Frozen Cooked Rice

Released on J-STAGE: December 21, 2017 | Volume 50 Issue 6 Pages 264-271

Naomi Shibata-Ishiwatari, Junko Hirose, Eri Udagawa, Koki Nakazawa, Hiroko Matsuda

Views: 533
2

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: 512
3

[title in Japanese]

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

Takeshi Sumino

Views: 425
4

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: 391
5

[title in Japanese]

Released on J-STAGE: November 07, 2014 | Volume 47 Issue 5 Pages 239-246

Nami Fukutome

Views: 378

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Science of Cookery

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