المؤلفون: Koji Ishiguro, Toshikazu Kuranouchi, Yumi Kai, Kenji Katayama

المصدر: Plant Production Science, Vol 0, Iss 0, Pp 1-11 (2021)

مصطلحات موضوعية: purple sweetpotato, anthocyanin, polyphenolics, caffeoylquinic acid, temperature, Plant culture, SB1-1110

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1343-943X; https://doaj.org/toc/1349-1008

URL الوصول: https://doaj.org/article/1287c2792dcd4273ad02a9c891ec086d

المؤلفون: Toshikazu Morishita, Koji Ishiguro, Takahiro Noda, Tatsuro Suzuki

المصدر: Plant Production Science, Vol 23, Iss 4, Pp 539-546 (2020)

مصطلحات موضوعية: bran, flour, grain moisture, manten-kirari, milling percentage, rutin, tartary buckwheat, Plant culture, SB1-1110

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1343-943X; https://doaj.org/toc/1349-1008

URL الوصول: https://doaj.org/article/cfac359c289843a8b0987c59efbee649

المؤلفون: Takahiro Noda, Koji Ishiguro, Tatsuro Suzuki, Toshikazu Morishita

المصدر: Plants, Vol 12, Iss 10, p 1965 (2023)

مصطلحات موضوعية: Tartary buckwheat, bran, functional compound, rutin, food, Botany, QK1-989

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2223-7747/12/10/1965; https://doaj.org/toc/2223-7747

URL الوصول: https://doaj.org/article/b1ac97ed40e04e22bb3684c788953117

المؤلفون: Takahiro Noda, Koji Ishiguro, Tatsuro Suzuki, Toshikazu Morishita

المصدر: Molecules, Vol 27, Iss 19, p 6172 (2022)

مصطلحات موضوعية: Tartary buckwheat, rutinosidase, starch, physicochemical properties, digestibility, Organic chemistry, QD241-441

وصف الملف: electronic resource

Relation: https://www.mdpi.com/1420-3049/27/19/6172; https://doaj.org/toc/1420-3049

URL الوصول: https://doaj.org/article/9ec9e5019d5b425fa626bcac6d009e5a

المؤلفون: Akiko Takada, Kenji Katayama, Koji Ishiguro, Mio Nishinaka, Toru Kumagai, Toshikazu Kuranouchi, 熊谷 亨, 片山 健二, 石黒 浩二, 藏之内 利和, 西中 未央, 高田 明子

المصدر: 育種学研究 / Breeding Research. 2021, 23(1):49

المؤلفون: Chisato Kaya, Hiroaki Yamauchi, Junki Iwata, Kanenori Takata, Koji Ishiguro, Tadashi Nakamura, 中村 正, 嘉屋 知里, 山内 宏昭, 岩田 準基, 石黒 浩二, 高田 兼則

المصدر: 日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2021, 68(6):242

المؤلفون: Koji ISHIGURO, Shiori OTSUKA, Takashi HARA, Tatsuro SUZUKI, Toshikazu MORISHITA, Yutaka HONDA, 原 尚資, 大塚 しおり, 本田 裕, 森下 敏和, 石黒 浩二, 鈴木 達郎

المصدر: 農研機構研究報告 / Journal of the NARO Research and Development. 2021, 2021(6):31

المؤلفون: Tatsuro Suzuki, Toshikazu Morishita, Shigenobu Takigawa, Takahiro Noda, Koji Ishiguro, Shiori Otsuka

المصدر: Plants, Vol 11, Iss 3, p 320 (2022)

مصطلحات موضوعية: tartary buckwheat, rutin, rutinosidase, detection, bitterness, alum, Botany, QK1-989

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2223-7747/11/3/320; https://doaj.org/toc/2223-7747

URL الوصول: https://doaj.org/article/715d1e7a0a3448feb1525a7f7680cb10

المؤلفون: Takahiro Noda, Koji Ishiguro, Tatsuro Suzuki, Toshikazu Morishita

المصدر: Plants, Vol 10, Iss 12, p 2662 (2021)

مصطلحات موضوعية: Tartary buckwheat, bran, grain, rutin, tea, Botany, QK1-989

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2223-7747/10/12/2662; https://doaj.org/toc/2223-7747

URL الوصول: https://doaj.org/article/4b2a582178ef436ab9c20e3baa2ff5bd

المؤلفون: Tatsuro Suzuki, Toshikazu Morishita, Takahiro Noda, Koji Ishiguro, Shiori Otsuka, Kenjiro Katsu

المصدر: Plants, Vol 10, Iss 4, p 791 (2021)

مصطلحات موضوعية: buckwheat, bitterness, rutin, rutinosidase, Botany, QK1-989

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2223-7747/10/4/791; https://doaj.org/toc/2223-7747

URL الوصول: https://doaj.org/article/7d6640c1999f49f5bf778f98a8b3ddc1

المؤلفون: Mie Nishimura, Tatsuya Ohkawara, Yuji Sato, Hiroki Satoh, Tatsuro Suzuki, Koji Ishiguro, Takahiro Noda, Toshikazu Morishita, Jun Nishihira

المصدر: Journal of Functional Foods, Vol 26, Iss , Pp 460-469 (2016)

مصطلحات موضوعية: Anti-oxidant, Body fat percentage, Body weight, Manten-Kirari, Rutin, Tartary buckwheat, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S1756464616302122; https://doaj.org/toc/1756-4646

URL الوصول: https://doaj.org/article/5a71f226f2344597bc6271fa5ba8505e

المؤلفون: Andrea Brunori, Koji Ishiguro, Shiori Otsuka, Takahiro Noda, Tatsuro Suzuki, Toshikazu Morishita

المصدر: Breeding Science. 2020, 70(1):48

المؤلفون: Koji Ishiguro, Takahiro Noda, Tatsuro Suzuki, Toshikazu Morishita

المصدر: Food Science and Technology Research. 2020, 26(6):709

المؤلفون: Koji Ishiguro, Shigenobu Takigawa, Shiori Otsuka, Takahiro Noda, Tatsuro Suzuki, Toshikazu Morishita

المصدر: Food Science and Technology Research. 2020, 26(5):597

المؤلفون: Koji Ishiguro, Shigenobu Takigawa, Takahiro Noda, Tatsuro Suzuki, Toshikazu Morishita

المصدر: Food Science and Technology Research. 2019, 25(6):915

المؤلفون: Takahiro Noda, Shigenobu Takigawa, Chie Matsuura-Endo, Koji Ishiguro, Koichi Nagasawa, Masahiro Jinno

المصدر: Molecules, Vol 19, Iss 9, Pp 14556-14566 (2014)

مصطلحات موضوعية: calcium, magnesium, potato starch, pasting properties, Organic chemistry, QD241-441

وصف الملف: electronic resource

Relation: http://www.mdpi.com/1420-3049/19/9/14556; https://doaj.org/toc/1420-3049

URL الوصول: https://doaj.org/article/ebbcd1f77d4a4801983e7a3fa695f993

المؤلفون: Koji Ishiguro, Rie Kurata, Yoshikazu Shimada, Yoto Sameshima, Takashi Kume

المصدر: Heliyon, Vol 2, Iss 12 (2016)

مصطلحات موضوعية: Food science, Science (General), Q1-390, Social sciences (General), H1-99

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2405844016314098; https://doaj.org/toc/2405-8440

URL الوصول: https://doaj.org/article/c9e9e84af78e4310827d7a5f3b44a66c

المؤلفون: Koji Ishiguro, Satoshi Yokota, 横田 聡, 石黒 浩二

المصدر: 日本食品科学工学会誌 / Nippon Shokuhin Kagaku Kogaku Kaishi. 2018, 65(1):7

المؤلفون: Koji Ishiguro, Masaru Tanaka, Shigenori Okuno, Tomoyuki Oki

المصدر: Breeding Science. 2017, 67(1):52

المؤلفون: Koji Ishiguro, Takahiro Noda, Tatsuro Suzuki, Toshikazu Morishita, 森下 敏和, 石黒 浩二, 野田 高弘, 鈴木 達郎

المصدر: Abstracts of Meeting of the CSSJ. 2016, :229