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Journal of Agricultural and Food Chemistry|November 28, 2007
Changes in polyphenolic content and radical-scavenging activity of sweet potato (Ipomoea batatas L.) during storage at optimal and low temperaturesKoji Ishiguro, Shoji Yahara, Makoto YoshimotoRinsho Shinkeigaku = Clinical Neurology|July 6, 2004
[An adult case of bacterial meningitis caused by penicillin-resistant streptococcus pneumoniae]Yukifusa Igeta, Koji Ishiguro, Koichi OkamotoJournal of Food Science and Technology|April 3, 2018
Preparation of iron-fortified potato starch and its propertiesTakahiro Noda, Chie Matsuura-Endo, Koji IshiguroJournal of Food Science and Technology|June 7, 2019
Physicochemical properties of potato starches manufactured in Hokkaido factoriesTakahiro Noda, Chie Matsuura-Endo, Koji IshiguroJournal of Nutritional Science and Vitaminology|June 9, 2015
Acute and Subacute Toxicity Studies on Rutin-Rich Tartary Buckwheat Dough in Experimental AnimalsTatsuro Suzuki, Toshikazu Morishita, Takahiro Noda, et al.Breeding Science|May 4, 2017
Functional components in sweetpotato and their genetic improvementMasaru Tanaka, Koji Ishiguro, Tomoyuki Oki, et al.Plants (Basel, Switzerland)|December 28, 2021
Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea BeveragesTakahiro Noda, Koji Ishiguro, Tatsuro Suzuki, et al.Plants (Basel, Switzerland)|September 1, 2023
Tartary Buckwheat Bran: A Review of Its Chemical Composition, Processing Methods and Food UsesTakahiro Noda, Koji Ishiguro, Tatsuro Suzuki, et al.Molecules (Basel, Switzerland)|October 14, 2022
Physicochemical Properties and In Vitro Digestibility of Starch from a Trace-Rutinosidase Variety of Tartary Buckwheat 'Manten-Kirari'Takahiro Noda, Koji Ishiguro, Tatsuro Suzuki, et al.Natural Product Communications|December 21, 2013
Flavone C-glycosides from Lychnis senno and their antioxidative activityHari Prasad Devkota, Kumiko Fukusako, Koji Ishiguro, et al.Pageof 3