Science of Cookery

Science of Cookery

Published by The Japan Society of Cookery Science

1,282 registered articles
(updated on June 24, 2025)

Online ISSN : 2186-5795
Print ISSN : 0910-5360
ISSN-L : 0910-5360

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1994 Volume 27 Issue 4

The Effects of the Preliminary Treatment of Chiken Bones on the Taste and Odor of Soup Stock Machiko Adachi
Chiffon Cake Containing Xylooligosaccharide Hisako Murota, Teruko Nakano
Influences of Different Soil Types for Azuki Planting on the Organic Composition in the Beans Asako Hatai, Ichiro Okuse, Koichi Saga, Yasuyoshi Nagaoka
The Characteristics of Lactosucrose (LS-55 P) when Processed in Cooking (Part 1) -Effects on Physical Properties and Taste of Marshmallow- Fumiko Naito, Yoko Aoyama, Koki Fujita, Setsuko Takahashi

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Most viewed articles (May 2025)

1

[title in Japanese]

Released on J-STAGE: April 26, 2013 | Volume 22 Issue 2 Pages 125-129
2

[title in Japanese]

Released on J-STAGE: April 26, 2013 | Volume 27 Issue 1 Pages 57-62

Yasushi Niino
3

Thermal Coagulation of Egg White and Egg Yolk Effects of Salt and Sugar

Released on J-STAGE: April 26, 2013 | Volume 15 Issue 2 Pages 114-118
4

[title in Japanese]

Released on J-STAGE: April 26, 2013 | Volume 23 Issue 3 Pages 228-233
5

[title in Japanese]

Released on J-STAGE: April 26, 2013 | Volume 25 Issue 1 Pages 47-50

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