Journal of Cookery Science of Japan

Journal of Cookery Science of Japan

Published by The Japan Society of Cookery Science

1,974 registered articles
(updated on January 08, 2026)

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

JOURNAL PEER REVIEWED RESTRICTED ACCESS

2025 Volume 58 Issue 6

Fermented Food Made from Vegetable-Enriched Rice Porridge Using Marine-Derived Lactic Acid Bacteria Satoru MURAKAMI, Kenta NOMURA, Yuga SONO, Toru KOSUGI
Effects of Rice Variety and Heating Temperature on Rice Properties by Vacuum Frying Method Miki YOSHIMURA, Miho TANAKA, Ryoko SHIMADA, Kaoru TAI
Dietary Reference Intakes for Japanese, 2025 Kazuhiro UENISHI
Reducing Food Loss and Waste Across the Farm-to-Table Supply Chain Tomio KOBAYASHI

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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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Dietary Reference Intakes 2020

Released on J-STAGE: April 17, 2020 | Volume 53 Issue 2 Pages 153-156

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[title in Japanese]

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

Takeshi Sumino

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Sugars as Sweeteners

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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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