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Dietary Sparassis crispa Reduces Body Fat Mass and Hepatic Lipid Levels by Enhancing Energy Expenditure and Suppressing Lipogenesis in Rats

Journal of Oleo Science, 2018, Vol.67(9), pp.1137-1147

2018

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Polyphenol Composition of a Functional Fermented Tea Obtained by Tea-Rolling Processing of Green Tea and Loquat Leaves

Journal of agricultural and food chemistry, 2011-07, Vol.59 (13), p.7253-7260

2011

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Increase of Theaflavin Gallates and Thearubigins by Acceleration of Catechin Oxidation in a New Fermented Tea Product Obtained by the Tea-Rolling Processing of Loquat (Eriobotrya japonica) and Green Tea Leaves

Journal of agricultural and food chemistry, 2009-07, Vol.57 (13), p.5816-5822

2009

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Hypotriacylglycerolemic and Antiobesity Properties of a New Fermented Tea Product Obtained by Tea-Rolling Processing of Third-Crop Green Tea (Camellia sinensis) Leaves and Loquat (Eriobotrya japonica) Leaves

Bioscience, biotechnology, and biochemistry, 2010, Vol.74 (8), p.1606-1612

2010

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Suppression of blood glucose level by a new fermented tea obtained by tea-rolling processing of loquat (Eriobotrya japonica) and green tea leaves in disaccharide-loaded Sprague-Dawley rats

Journal of the science of food and agriculture, 2010-04, Vol.90 (5), p.779-783

2010

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Absorption of Val–Tyr with in Vitro Angiotensin I-Converting Enzyme Inhibitory Activity into the Circulating Blood System of Mild Hypertensive Subjects

Biological and Pharmaceutical Bulletin, 2002, Vol.25(9), pp.1228-1230

2002

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Cholesterol-Lowering Effect of Black Tea Polyphenols, Theaflavins, Theasinensin A and Thearubigins, in Rats Fed High Fat Diet

Food Science and Technology Research, 2011, Vol.17(6), pp.585-588

2011

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Hypolipidemic Property of a New Fermented Tea Made with Third Crop Green Tea (Camellia sinensis) Leaves and Unripe Satsuma Mandarin (Citrus unshiu) Fruits

Food Science and Technology Research, 2015, Vol.21(1), pp.77-86

2015

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Depressor effect induced by dipeptide, Val-Tyr, in hypertensive transgenic mice is due, in part, to the suppression of human circulating renin-angiotensin system

Clinical and experimental pharmacology & physiology, 2003-04, Vol.30 (4), p.262-265

2003

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Hypolipidemic Property of a New Fermented Tea Made with Third Crop Green Tea (Camellia sinensis) Leaves and Unripe Satsuma Mandarin (Citrus unshiu) Fruits

FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2015-01, Vol.21 (1), p.77-86

2015

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Theflavins and theasinensin A derived from fermented tea have antihyperglycemic and hypotriacylglycerolemic effects in KK-A(y) mice and Sprague-Dawley rats

Journal of agricultural and food chemistry, 2013-10, Vol.61 (39), p.9366-9372

2013

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α-Glucosidase Inhibitory Profile of Catechins and Theaflavins

Journal of agricultural and food chemistry, 2007-01, Vol.55 (1), p.99-105

2007

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Inactivation of Bacillus Spores by the Supercritical Carbon Dioxide Micro-bubble Method

Bioscience, biotechnology, and biochemistry, 1997, Vol.61 (6), p.1022-1023

1997

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Theflavins and Theasinensin A Derived from Fermented Tea Have Antihyperglycemic and Hypotriacylglycerolemic Effects in KK-A y Mice and Sprague–Dawley Rats

Journal of agricultural and food chemistry, 2013-10, Vol.61 (39), p.9366-9372

2013

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Theflavins and Theasinensin A Derived from Fermented Tea Have Antihyperglycemic and Hypotriacylglycerolemic Effects in KK‑Ay Mice and Sprague–Dawley Rats

Journal of agricultural and food chemistry, 2013-10, Vol.61 (39), p.9366-9372

2013

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Identification of α-glucosidase inhibitors from a new fermented tea obtained by tea-rolling processing of loquat (Eriobotrya japonica) and green tea leaves

Journal of the science of food and agriculture, 2010-07, Vol.90 (9), p.1545-1550

2010

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Metabolic Behavior of Angiotensins in Normotensive Human Plasma in the Supine and Upright Postures

Bioscience, biotechnology, and biochemistry, 1997, Vol.61 (11), p.1814-1818, Article 1814

1997

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Plasma Concentrations of Angiotensin Metabolites in Young Male Normotensive and Mild Hypertensive Subjects

Hypertension Research, 1999, Vol.22(4), pp.273-277

1999

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Identification of [alpha]-glucosidase inhibitors from a new fermented tea obtained by tea-rolling processing of loquat (Eriobotrya japonica) and green tea leaves

Journal of the science of food and agriculture, 2010-07, Vol.90 (9), p.1545-1550

2010

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Effects of the Firing Process on Sensory Testing and Aromatic Compounds of a Mixed Fermented Tea Product Obtained by Kneading Third-crop Green Tea and Loquat Leaves

Nippon Shokuhin Kagaku Kogaku Kaishi, 2013/02/15, Vol.60(2), pp.110-116

2013

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Val-Tyr As A Natural Antihypertensive Dipeptide Can Be Absorbed Into The Human Circulatory Blood System

Clinical and experimental pharmacology & physiology, 2002-03, Vol.29 (3), p.204-208

2002

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Technological Development of a Simple and Rapid Method of Producing Fermented Teas Using Different Kinds of Tea Leaves, and the Manufacturing of New Types of Mixed Fermented Teas

Nippon Shokuhin Kagaku Kogaku Kaishi, 2011/09/15, Vol.58(9), pp.403-412

2011

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三番茶葉とビワ葉を混合揉捻した発酵茶の香りに及ぼす火入れ条件の影響

日本食品科学工学会誌, 2013/02/15, Vol.60(2), pp.110-116

2013

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Characteristics of aroma compounds in mixed fermented tea containing green tea and loquat leaves

Nippon Shokuhin Kagaku Kogaku Kaishi, 2010/04/15, Vol.57(4), pp.171-174

2010

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Development of new fermented tea by mixed kneading of third crop of green tea leaves and loquat [Eriobotrya japonica] leaves

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009/12/15, Vol.56(12), pp.647-654

2009

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Dietary Sparassis crispa Reduces Body Fat Mass and Hepatic Lipid Levels by Enhancing Energy Expenditure and Suppressing Lipogenesis in Rats

Polyphenol Composition of a Functional Fermented Tea Obtained by Tea-Rolling Processing of Green Tea and Loquat Leaves

Increase of Theaflavin Gallates and Thearubigins by Acceleration of Catechin Oxidation in a New Fermented Tea Product Obtained by the Tea-Rolling Processing of Loquat (Eriobotrya japonica) and Green Tea Leaves

Hypotriacylglycerolemic and Antiobesity Properties of a New Fermented Tea Product Obtained by Tea-Rolling Processing of Third-Crop Green Tea (Camellia sinensis) Leaves and Loquat (Eriobotrya japonica) Leaves

Suppression of blood glucose level by a new fermented tea obtained by tea-rolling processing of loquat (Eriobotrya japonica) and green tea leaves in disaccharide-loaded Sprague-Dawley rats

Absorption of Val–Tyr with in Vitro Angiotensin I-Converting Enzyme Inhibitory Activity into the Circulating Blood System of Mild Hypertensive Subjects

Cholesterol-Lowering Effect of Black Tea Polyphenols, Theaflavins, Theasinensin A and Thearubigins, in Rats Fed High Fat Diet

Hypolipidemic Property of a New Fermented Tea Made with Third Crop Green Tea (Camellia sinensis) Leaves and Unripe Satsuma Mandarin (Citrus unshiu) Fruits

Depressor effect induced by dipeptide, Val-Tyr, in hypertensive transgenic mice is due, in part, to the suppression of human circulating renin-angiotensin system

Hypolipidemic Property of a New Fermented Tea Made with Third Crop Green Tea (Camellia sinensis) Leaves and Unripe Satsuma Mandarin (Citrus unshiu) Fruits

Theflavins and theasinensin A derived from fermented tea have antihyperglycemic and hypotriacylglycerolemic effects in KK-A(y) mice and Sprague-Dawley rats

α-Glucosidase Inhibitory Profile of Catechins and Theaflavins

Inactivation of Bacillus Spores by the Supercritical Carbon Dioxide Micro-bubble Method

Theflavins and Theasinensin A Derived from Fermented Tea Have Antihyperglycemic and Hypotriacylglycerolemic Effects in KK-A y Mice and Sprague–Dawley Rats

Theflavins and Theasinensin A Derived from Fermented Tea Have Antihyperglycemic and Hypotriacylglycerolemic Effects in KK‑Ay Mice and Sprague–Dawley Rats

Identification of α-glucosidase inhibitors from a new fermented tea obtained by tea-rolling processing of loquat (Eriobotrya japonica) and green tea leaves

Metabolic Behavior of Angiotensins in Normotensive Human Plasma in the Supine and Upright Postures

Plasma Concentrations of Angiotensin Metabolites in Young Male Normotensive and Mild Hypertensive Subjects

Identification of [alpha]-glucosidase inhibitors from a new fermented tea obtained by tea-rolling processing of loquat (Eriobotrya japonica) and green tea leaves

Effects of the Firing Process on Sensory Testing and Aromatic Compounds of a Mixed Fermented Tea Product Obtained by Kneading Third-crop Green Tea and Loquat Leaves

Val-Tyr As A Natural Antihypertensive Dipeptide Can Be Absorbed Into The Human Circulatory Blood System

Technological Development of a Simple and Rapid Method of Producing Fermented Teas Using Different Kinds of Tea Leaves, and the Manufacturing of New Types of Mixed Fermented Teas

三番茶葉とビワ葉を混合揉捻した発酵茶の香りに及ぼす火入れ条件の影響

Characteristics of aroma compounds in mixed fermented tea containing green tea and loquat leaves

Development of new fermented tea by mixed kneading of third crop of green tea leaves and loquat [Eriobotrya japonica] leaves

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