Food Science and Technology Research

Food Science and Technology Research

2023 5-Year Journal Impact Factor 1.1. Free access from 1-year after publication. Started advance online publication from Vol. 28.

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Published by Japanese Society for Food Science and Technology

2,584 registered articles
(updated on April 30, 2025)

Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606

0.7
2023 Journal Impact Factor (JIF)

JOURNAL PEER REVIEWED PARTIALLY RESTRICTED ACCESS FULL-TEXT HTML ADVANCE PUBLICATION
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2025 Volume 31 Issue 2

Quantitative evaluation of the reduction in the environmental burden during the life cycle of soy sauce Ayuka Hoshino, Takahiro Orikasa, Shoji Koide
The therapeutic potential of plant-derived flavonoids in neurological disorders through modulation of brain insulin signaling Isabella Supardi Parida, Halida Rahmania, Kiyotaka Nakagawa
Quality characteristics of two types of fish sauces prepared using different fermentation methods by processing Arabushi residue from small-sized Japanese amberjack (Seriola quinqueradiata) caught in Hokkaido Wataru Matsuda, Shuji Yoshikawa, Riku Yamashita, Takahiro Suzuki, Naoyuki Maeda, Akihiro Yamaguchi, Shigemasa Shimizu, Hirofumi Hayasaka, Yasuhiro Funatsu
Comparison of colorimetric methods for the analysis of total polyphenols in black tea extracts Kokoro Matsushita, Chihiro Honda, Yoriyuki Nakamura, Shigenori Kumazawa

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Most viewed articles (March 2025)

1

Food chemistry and biochemistry of enzymatic browning

Released on J-STAGE: January 20, 2022 | Volume 28 Issue 1 Pages 1-12

Masatsune Murata

Views: 421
2

Effects of Cooking Conditions on the Relationships Among Oxalate, Nitrate, and Lutein in Spinach

Released on J-STAGE: July 25, 2018 | Volume 24 Issue 3 Pages 421-425

Zheng Wang, Akira Ando, Atsuko Takeuchi, Hiroshi Ueda

Views: 420
3

Measurement of Water Absorption in Wheat Flour by Mixograph Test

Released on J-STAGE: December 28, 2016 | Volume 22 Issue 6 Pages 841-846

Reiko Okuda, Aya Tabara, Hideki Okusu, Masaharu Seguchi

Views: 352
4

Nutritional Values and Functional Properties of House Cricket (Acheta domesticus) and Field Cricket (Gryllus bimaculatus)

Released on J-STAGE: September 26, 2019 | Volume 25 Issue 4 Pages 597-605

Natteewan Udomsil, Sumeth Imsoonthornruksa, Chotika Gosalawit, Mariena Ketudat-Cairns

Views: 335
5

Effects of Sugar and Buffer Types, and pH on Formation of Maillard Pigments in the Lysine Model System

Released on J-STAGE: January 28, 2016 | Volume 21 Issue 6 Pages 813-819

Yoko Mikami, Masatsune Murata

Views: 313

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Food Science and Technology International, Tokyo

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