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Kei Tamaya

α-Glucosidase Inhibitory Profile of Catechins and Theaflavins
2006 · Toshiro Matsui, Takashi Tanaka, et al. · Journal of Agricultural and Food Chemistry · 341
Val‐Tyr As A Natural Antihypertensive Dipeptide Can Be Absorbed Into The Human Circulatory Blood System
2002 · Toshiro Matsui, Kei Tamaya, et al. · Clinical and Experimental Pharmacology and Physiology · 99
Absorption of Val-Tyr with in Vitro Angiotensin I-Converting Enzyme Inhibitory Activity into the Circulating Blood System of Mild Hypertensive Subjects.
2002 · Toshiro Matsui, Kei Tamaya, et al. · Biological and Pharmaceutical Bulletin · 85
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Inactivation ofBacillusSpores by the Supercritical Carbon Dioxide Micro-bubble Method
1997 · Hiroya Ishikawa, Mitsuya Shimoda, et al. · Bioscience Biotechnology and Biochemistry · 79
Theflavins and Theasinensin A Derived from Fermented Tea Have Antihyperglycemic and Hypotriacylglycerolemic Effects in KK-Ay Mice and Sprague–Dawley Rats
2013 · Yuji Miyata, Shizuka Tamaru, et al. · Journal of Agricultural and Food Chemistry · 56
Depressor effect induced by dipeptide, Val‐Tyr, in hypertensive transgenic mice is due, in part, to the suppression of human circulating renin–angiotensin system
2003 · Toshiro Matsui, Atsumi Hayashi, et al. · Clinical and Experimental Pharmacology and Physiology · 52
Identification of α‐glucosidase inhibitors from a new fermented tea obtained by tea‐rolling processing of loquat (Eriobotrya japonica) and green tea leaves
2010 · Asami Toshima, Toshiro Matsui, et al. · Journal of the Science of Food and Agriculture · 47
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
2009 · Takashi Tanaka, Yuji Miyata, et al. · Journal of Agricultural and Food Chemistry · 44
Determination of angiotensin metabolites in human plasma by fluorimetric high-performance liquid chromatography using a heart-cut column-switching technique
1999 · Toshiro Matsui, Kei Tamaya, et al. · Journal of Chromatography B Biomedical Sciences and Applications · 44
Polyphenol Composition of a Functional Fermented Tea Obtained by Tea-Rolling Processing of Green Tea and Loquat Leaves
2011 · Takuya Shii, Takashi Tanaka, et al. · Journal of Agricultural and Food Chemistry · 43
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
2010 · Kazunari TANAKA, Shizuka TAMARU, et al. · Bioscience Biotechnology and Biochemistry · 36
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
2010 · Kei Tamaya, Toshiro Matsui, et al. · Journal of the Science of Food and Agriculture · 27
Cholesterol-Lowering Effect of Black Tea Polyphenols, Theaflavins, Theasinensin A and Thearubigins, in Rats Fed High Fat Diet
2011 · Yuji MIYATA, Takashi TANAKA, et al. · Food Science and Technology Research · 23
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Antihypertensive Effect of Sardine Peptide and Valyl-Tyrosine in Spontaneously Hypertensive Rats.
1999 · Eiji Seki, Terukazu Kawasaki, et al. · Nippon Eiyo Shokuryo Gakkaishi · 22
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Plasma Concentrations of Angiotensin Metabolites in Young Male Normotensive and Mild Hypertensive Subjects.
1999 · Toshiro Matsui, Kei Tamaya, et al. · Hypertension Research · 20
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Dietary Sparassis crispa Reduces Body Fat Mass and Hepatic Lipid Levels by Enhancing Energy Expenditure and Suppressing Lipogenesis in Rats
2018 · Ai Takeyama, Yasuo Nagata, et al. · Journal of Oleo Science · 11
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Development of New Fermented Tea by Mixed Kneading of Third Crop of Green Tea Leaves and Loquat Leaves
2009 · Yuji Miyata, Masayuki Noda, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 11
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Metabolic Behavior of Angiotensins in Normotensive Human Plasma in the Supine and Upright Postures
1997 · Toshiro Matsui, Hiroshi Matsufuji, et al. · Bioscience Biotechnology and Biochemistry · 8
Hypolipidemic Property of a New Fermented Tea Made with Third Crop Green Tea (Camellia sinensis) Leaves and Unripe Satsuma Mandarin (Citrus unshiu) Fruits
2015 · Hisayuki Nakayama, Naho Yuito, et al. · Food Science and Technology Research · 3
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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
2013 · Yuji Miyata, Takashi Tanaka, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 2
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Screening botanical lactic acid bacteria with high-function isolated from product of Nagasaki prefecture for development of novel fermented foods
2012 · Yuichi Nodake, Shuzo Matsumoto, et al. · Journal for the Integrated Study of Dietary Habits · 2
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Characteristics of Aroma Compounds in Mixed Fermented Tea Containing Green Tea and Loquat Leaves
2010 · Yuji Miyata, Takashi Tanaka, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 2
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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
2011 · Yuji Miyata, Takashi Tanaka, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1
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Development of new fermented tea by mixed kneading of third crop of green tea leaves and loquat [Eriobotrya japonica] leaves
2009 · Yuji Miyata, Higashisonogi . Tea Branch Forestry Experiment Station, et al.
チキンブイヨン酵素分解物中のアンジオテンシン I : 変換酵素阻害物質の単離・精製
1999 · 圭 玉屋, 利郎 松井, et al. · Kyushu Daigaku Nogakubu Gakugei Zasshi
Works count: 25
Citation count: 1,058
H-index: 15
I10-index: 17
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