Food Science and Technology Research

Food Science and Technology Research

2022 5-Year Journal Impact Factor 1.0. 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

2,406 registered articles
(updated on December 11, 2023)

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

0.619
2022 Journal Impact Factor (JIF)

JOURNAL PEER REVIEWED RESTRICTED ACCESS FULL-TEXT HTML ADVANCE PUBLICATION
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2023 Volume 29 Issue 6

Physiological effects of Asparagus officinalis L. fruit extracts: inhibition of α-amylase, α-glucosidase, lipase and angiotensin-I converting enzyme, and effects on 3T3-L1 preadipocyte/adipocyte Kenji Otsuka, Hiroyuki Kohmura, Yukihiro Yamamoto
Black pepper (Piper nigrum) oleoresin has a neuroprotective effect on apoptosis induced by activity deprivation Yuya Saga, Aya Yamanishi, Miho Matsumoto, Yuri Yoshioka, Nobuhiro Zaima, Yoshiyuki Konishi
Hard water can be softened by atomization Kazuhiro Kubo, Mayu Kasumi, Takatoshi Yamashita
Identification of a xanthine oxidase inhibitor in barley tea (Mugi-Cha) and its contribution to the inhibitory activity of barley tea Asuka Taniguchi, Karin Okubo, Akiko Masuda, Kazumi Kameda, Toshiya Masuda

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Most viewed articles (November 2023)

1

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: 364
2

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: 303
3

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: 262
4

Microbial, Physicochemical, and Sensory Quality Evaluations of Salted Herring (Sardinella fimbriata) Subjected to Different Drying Processes

Released on J-STAGE: September 10, 2015 | Volume 21 Issue 2 Pages 213-221

Alonzo A. Gabriel, Alexie S. Alano-Budiao

Views: 248
5

Quality Characteristics and Consumer Acceptability of Salt Bread Supplemented with Chili Pepper (Capsicum sp.) Leaves

Released on J-STAGE: April 08, 2015 | Volume 21 Issue 1 Pages 117-123

Riza G. Abilgos-Ramos, Rosaly V. Manaois, Amelia V. Morales, Henry F. Mamucod

Views: 238

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Predecessor

Food Science and Technology International, Tokyo

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