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 February 04, 2026)

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

JOURNAL PEER REVIEWED RESTRICTED ACCESS

2025 Volume 58 Issue 6

Dietary Reference Intakes for Japanese, 2025 Kazuhiro UENISHI
Reducing Food Loss and Waste Across the Farm-to-Table Supply Chain Tomio KOBAYASHI
The Relationship between Oyster Culture Methods and Taste Chika SAITO
Effects of Rice Variety and Heating Temperature on Rice Properties by Vacuum Frying Method Miki YOSHIMURA, Miho TANAKA, Ryoko SHIMADA, Kaoru TAI

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Most viewed articles (January 2026)

1

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

Views: 642
2

[title in Japanese]

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

Takeshi Sumino

Views: 567
3

Sugars as Sweeteners

Released on J-STAGE: April 17, 2020 | Volume 53 Issue 2 Pages 147-152

Koki FUJITA

Views: 551
4

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: 541
5

[title in Japanese]

Released on J-STAGE: June 06, 2014 | Volume 47 Issue 2 Pages 103-110

Shigeru Yamada

Views: 414

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