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 October 11, 2026)

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

JOURNAL PEER REVIEWED RESTRICTED ACCESS

2026 Volume 59 Issue 5

The Role of Chicken Bouillon Ingredients in Modulating Saltiness Mariko MANABE, Yoshimasa SASAHARA, Yoshihisa KAKU, Kaori KUBO
Effects of Salt Concentration and Composition on Sand Removal in Bivalves Yuka NAKAYAMA, Yasushi NODA, Yuko TAMAKI, Kyoko ISHIKAWA, Sachiko ODAKE
Understanding the Current Status of Whale Cuisine at Home Using the Cookpad Dataset Shinpei YAMASHITA, Sayaka MATSUOKA
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

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Most viewed articles (September 2026)

1

Properties of Hard Meringue Prepared from Sugar Alcohols

Released on J-STAGE: December 05, 2014 | Volume 43 Issue 1 Pages 17-23

Yoshiko Ikawa, Keiko Yukitomo, Mayumi Honzawa

Views: 1,158
2

[title in Japanese]

Released on J-STAGE: April 11, 2014 | Volume 47 Issue 1 Pages 49-52

Ebihara Kiyoshi

Views: 620
3

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: 575
4

[title in Japanese]

Released on J-STAGE: October 24, 2014 | Volume 43 Issue 2 Pages 131-135

Kazuyo Kono, Hideyuki Shibata

Views: 565
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

Views: 533

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