K
Koji Ishiguro
Researcher at Kumamoto University
Publications - 51
Citations - 1168
Koji Ishiguro is an academic researcher from Kumamoto University. The author has contributed to research in topics: Fagopyrum tataricum & Potato starch. The author has an hindex of 17, co-authored 47 publications receiving 1000 citations.
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Identification and characterization of foliar polyphenolic composition in sweetpotato (Ipomoea batatas L.) genotypes.
Md. Shahidul Islam,Makoto Yoshimoto,Shoji Yahara,Shigenori Okuno,Koji Ishiguro,Osamu Yamakawa +5 more
TL;DR: Six different polyphenolic compounds were identified and quantified by NMR, FABMS, and RPHPLC analysis procedures and are reported on in what is the first report ofpolyphenolic compositions in sweetpotato leaves.
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Antimutagenicity of Mono-, Di-, and Tricaffeoylquinic Acid Derivatives Isolated from Sweetpotato (Ipomoea batatas L.) Leaf
Makoto Yoshimoto,Shoji Yahara,Shigenori Okuno,Md. Shahidul Islam,Koji Ishiguro,Osamu Yamakawa +5 more
TL;DR: A comparison of the activities and structures of these compounds suggested that the number of caffeoyl groups bound to quinic acid played a role in the antimutagenicity of the caffeineoylquinic acid derivatives.
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Changes in Polyphenolic Content and Radical-Scavenging Activity of Sweetpotato (Ipomoea batatas L.) during Storage at Optimal and Low Temperatures
TL;DR: Results suggest that storage under cultivar-dependent, controlled temperature is one approach for increasing desirable physiologic function associated with RSA of polyphenolic compounds in sweet potato roots.
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Effect of Artificial Shading and Temperature on Radical Scavenging Activity and Polyphenolic Composition in Sweetpotato (Ipomoea batatas L.) Leaves
TL;DR: In this paper, the phenolic content and the radical scavenging activity were compared in leaves of sweetpotato (Ipomoea batatas L.) cultivars Shimon-1, Kyushu-119 and Elegant Summer grown under different temperature and shading conditions.
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Retrogradation of Sweetpotato Starch
TL;DR: Hardness and the percentage of leaked water of sweetpotato starch gels after storage were investigated as indexes of starch retrogradation as mentioned in this paper, and the results suggest that retrogradation was promoted by amylose and extremely long chains of amylopectin.