Food Science and Technology Research

Food Science and Technology Research

2024 5-Year Journal Impact Factor 1.2. Free access from 1-year after publication.

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Published by Japanese Society for Food Science and Technology

2,742 registered articles
(updated on September 12, 2026)

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

0.9
2024 Journal Impact Factor (JIF)

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2026 Volume 32 Issue 4

Objective evaluation of juiciness: comparative analysis of the centrifugal elution ratio and sensory assessment of processed meat products Kumiko Zanka, Keiichi Kato, Hiroyuki Tanji, Yoshimune Nonomura
Xanthohumol was identified as a minor yellow pigment from dark beer Akari Kirihara, Kyoko Noda, Masatsune Murata
Oral administration of pomegranate juice enhances antioxidant defense and reduces tyrosinase activity in mouse skin Yuki Washiya, Haruka Sei, Fumie Nakashima, Takahiro Shibata, Tsuchiyoshi Fujino
Enhancing bioaccessibility of isoflavone aglycones in fermented soymilk: Effects of different lactic acid bacterial strains and thermal treatments An Guo, Kazuya Murakami, Masayuki Matsuno, Makoto Shimoyamada

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Most viewed articles (August 2026)

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: 879
2

White Rice Glycemic Index Measured in Venous and Capillary Blood Samples

Released on J-STAGE: May 27, 2017 | Volume 23 Issue 2 Pages 297-304

Chiao-Hsin Yang, Chia-Wei Chang, Jenshinn Lin

Views: 857
3

Changes in Oxalate, Nitrate, and Lutein Contents in Whole and Cut Spinach Boiled with Different Additives

Released on J-STAGE: December 22, 2019 | Volume 25 Issue 6 Pages 801-807

Zheng Wang, Akira Ando, Atsuko Takeuchi, Hiroshi Ueda

Views: 751
4

Lectins as Bioactive Proteins in Foods and Feeds

Released on J-STAGE: September 08, 2017 | Volume 23 Issue 4 Pages 487-494

Koji Muramoto

Views: 731
5

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: 702

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Food Science and Technology International, Tokyo

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