SCIEQ4
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
JAPAN SOC FOOD SCIENCE TECHNOLOGY
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI is an academic journal published by JAPAN SOC FOOD SCIENCE TECHNOLOGY. Identifiers: ISSN 1341-027X, eISSN 1881-6681. Indexed in SCIE. Metrics: JIF 0.2. Subject areas: FOOD SCIENCE & TECHNOLOGY. tlooto lists 3,027 papers from this journal.
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Journal profile
- ISSN
- 1341-027X
- eISSN
- 1881-6681
- Abbreviation
- J JPN SOC FOOD SCI
- Publisher
- JAPAN SOC FOOD SCIENCE TECHNOLOGY
- Country
- -
Web of Science categories
SCIEFOOD SCIENCE & TECHNOLOGY
Scopus ASJC categories
No ASJC category data available.
Keywords
Food Science & Technology
Papers in this journal
Recent papers
- Effect of freshness on the taste-related components identified in the extract of boiled red snow crab (Chionoecetes japonicus) meat from Shinminato Fishing Port, Toyama Prefecture
2026
- Chemiluminescence during bonito broth extraction
2026
- Effects of Harvest Timing on Functional Components and Antioxidant Capacity in Greenhouse-Grown Paprika (Capsicum annuum L.) Varieties
2026
- Trends and determinants of food recalls before and after the mandatory notification requirement for voluntary recalls in Japan
2026
- Effect of shaking time on physical properties and pharyngeal bolus transit velocity of soy milk espuma
2026
Most cited papers
- Simple Method for Simultaneous Determination of Chlorophyll and Carotenoids in Tomato Fruit
1992 · 1,239 citations
- Effect of the defatted rice germ enriched with GABA for sleeplessness, depression, autonomic disorder by oral administration
2000 · 252 citations
- Laboratory methods for sensory analysis of food : Part 2
2001 · 171 citations
- Lactobacillus delbrueckii subsp. bulgaricus IFO13953で発酵させた発酵乳から分離された抗酸化ペプチド
2001 · 100 citations
- Chemical components and characteristics of black chokeberry
2001 · 76 citations