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Nippon Shokuhin Kagaku Kogaku Kaishi : Impact Factor & More

eISSN: 1881-6681pISSN: 1341-027X

Key Metrics

CiteScore
0.4
SJR
Q4Food Science
SNIP
0.21
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Nippon Shokuhin Kagaku Kogaku Kaishi Journal Specifications

Overview
Publisher JAPAN SOC FOOD SCIENCE TECHNOLOGY
Language Multi-Language
Frequency Monthly
General Details
LanguageMulti-Language
FrequencyMonthly
Publication Start Year1977
Publisher URLVisit website
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Recently Published Papers in Nippon Shokuhin Kagaku Kogaku Kaishi

Proust phenomenon or Proustian hypothesis
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Production of value-added carotenoids utilizing geometric isomerization technology
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Application of supercritical fluids technology to food materials such as carotenoids
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Improving the quality of gluten-free and additive-free rice bread using mutant varieties with short amylopectin side chains
  • 15 Nov 2025
  • Nippon Shokuhin Kagaku Kogaku Kaishi
Effects of assorted grains cooked with rice on palatability and nutritional quality
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  • Nippon Shokuhin Kagaku Kogaku Kaishi
Considering the utilization of effective substances in food waste
  • 15 Nov 2025
  • Nippon Shokuhin Kagaku Kogaku Kaishi
Proust phenomenon or Proustian hypothesis
  • 15 Dec 2025
  • Nippon Shokuhin Kagaku Kogaku Kaishi
Production of value-added carotenoids utilizing geometric isomerization technology
  • 15 Nov 2025
  • Nippon Shokuhin Kagaku Kogaku Kaishi
Application of supercritical fluids technology to food materials such as carotenoids
  • 15 Nov 2025
  • Nippon Shokuhin Kagaku Kogaku Kaishi
Improving the quality of gluten-free and additive-free rice bread using mutant varieties with short amylopectin side chains
  • 15 Nov 2025
  • Nippon Shokuhin Kagaku Kogaku Kaishi
Effects of assorted grains cooked with rice on palatability and nutritional quality
  • 15 Nov 2025
  • Nippon Shokuhin Kagaku Kogaku Kaishi
Considering the utilization of effective substances in food waste
  • 15 Nov 2025
  • Nippon Shokuhin Kagaku Kogaku Kaishi

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