Journal of Cookery Science of Japan

Journal of Cookery Science of Japan

Published by The Japan Society of Cookery Science

2,025 registered articles
(updated on November 13, 2026)

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

JOURNAL PEER REVIEWED RESTRICTED ACCESS

2026 Volume 59 Issue 5

Effect of Ultrafine Bubble Water on Gelation and “Su” Formation in Chawanmushi Sunaho KAWAKAMI, Takahito IMAI, Kin-ya TOMIZAKI, Tetsuya MASUDA, Masayuki YAMASAKI
Varietal Characteristics and Value Addition of Log-Cultivated Dried Shiitake Mushrooms from Oita Prefecture Noriko MIYAZAWA, Shinobu ARIMA
Effect of Canola Oil Addition on the Ease of Consumption and Palatability of Steamed Bread: Based on the Physical and Sensory Properties of Steamed Bread and Simulated Bolus Satomi EGUCHI, Rion SUZUKI, Mayuka ISHIDA, Miki YOSHIMURA
Physical Properties and Mastication of Protein-containing Processed Foods Miyu TAKAGAKI, Ryoko SHIMADA, Miki YOSHIMURA

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Most viewed articles (October 2026)

1

Effects of the Placement of Bright Green Vegetables in Food Arrangements on Visual Favorability: Structuring of Evaluation Factors Using Evaluation Grid Method

Released on J-STAGE: February 06, 2025 | Volume 58 Issue 1 Pages 32-44

Yuki ITO

Views: 1,547
2

[title in Japanese]

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

Views: 498
3

[title in Japanese]

Released on J-STAGE: November 22, 2013 | Volume 46 Issue 1 Pages 1-7

Fuminori Kawabata

Views: 485
4

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

Takeshi Sumino

Views: 482
5

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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