Journal of Cookery Science of Japan

Journal of Cookery Science of Japan

Published by The Japan Society of Cookery Science

1,957 registered articles
(updated on August 19, 2025)

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

JOURNAL PEER REVIEWED RESTRICTED ACCESS

2025 Volume 58 Issue 4

The Chemistry of Wine Color and Astringency Masashi HISAMOTO
Food Sustainability: New Ideas for Using By-products from Beer Production Fumiko NARUSE, Tomohiro KOIZUMI, Takayuki KOSUGI
The Food Culture of “Yashouma,” an Event Food for the Nehan-e, the Buddha’s Death Anniversary in Nagano Prefecture and Its Inheritance Hiroko NAKAZAWA
Effects of Convection Steam Oven Heating on Carrot Sugar and Carotene Content Mariko SOYA, Michiko KOBAYASHI

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Most viewed articles (July 2025)

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Study on Water Absorption of Rice When Soaked in Water at Different Temperatures

Released on J-STAGE: April 14, 2021 | Volume 54 Issue 2 Pages 85-90

Saeko MORII

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Home Economics Education and Food Additives

Released on J-STAGE: February 23, 2018 | Volume 51 Issue 1 Pages 65-66

Kuniko Sugiyama

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Released on J-STAGE: August 08, 2014 | Volume 44 Issue 1 Pages 88-93

Takeshi Sumino

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Released on J-STAGE: April 26, 2013 | Volume 28 Issue 3 Pages 210-216

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Sugars as Sweeteners

Released on J-STAGE: April 17, 2020 | Volume 53 Issue 2 Pages 147-152

Koki FUJITA

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