Research
641 papers, trials, theses and preprints that study matcha, gathered from PubMed, OpenAlex and Europe PMC, tagged by study type and topic, and linked back to every source. We keep abstracts and citations; the full text stays with its publisher.
Tip: use "quotes" for an exact phrase, OR between alternatives, and a minus to leave a word out, for example fluoride OR pesticide. Related words are matched too, so “EGCG” also finds “epigallocatechin.”
205 studies match for “food processing”
… gained increasing attention as both a traditional beverage and a functional food ingredient. While previous reviews have focused on its phytochemical profile and biological activities, less attention has been given to the effects of …
ReviewAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×Monitoring chlorophyll during Tencha (the raw ingredient for matcha) processing is critical for determining the matcha's color and quality. The purpose of this study is to explore the mechanism of chlorophyll changes during Tencha …
Chemical / analyticalCultivation and shadingProcessing, milling and qualityAuthenticity and analytical methodsCited 91×… many other sought after functional properties for a wide range of formulated food applications (e.g., dairy products, bakery products, and beverage). The properties of matcha are influenced by cultivation method and processing …
ReviewGut and microbiomeCultivation and shadingProcessing, milling and qualityCited 33×… of lemongrass byproducts were studied in terms of their potential as food ingredients under a circular economy. The EO (0.21%, dry weight basis) was composed mainly of monoterpenoids (61%), the majority being citral (1.09 g/kg). …
Food science / processingAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 25×Abstract Matcha is recognised for its rich phytochemical composition, while blackberries are abundant in anthocyanins and phenolic compounds. This study evaluated the sensory properties, phenolic profile, colour dynamics, and antioxidant…
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryMatcha, made from different tea leaves as raw material, exhibits diverse aromas and flavors. Therefore, there is an urgent need for a rapid, non-destructive method to assess the quality of matcha to ensure that these different…
Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 17×Consumer preference for matcha is heavily influenced by its physicochemical properties. The visible-near infrared (Vis-NIR) spectroscopy technology coupled with multivariate analysis was investigated for rapid and non-invasive evaluation…
Observational (human)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 56×The sensory quality of matcha is a pivotal factor in determining consumer acceptance. However, the human sensory panel test is difficult to popularize by virtue of professional requirements and inability to evaluate large samples. The…
Observational (human)Processing, milling and qualityAroma, flavor and sensoryCited 75×… review integrates evidence on beverage diversity, chemical architecture, processing-induced transformation and consumption patterns. Literature published from January 2000 to 20 May 2026 was identified through accessible scholarly …
ReviewAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… discussion primarily distinguishes between matcha and regular green tea with processing and compositional factors, and demonstrates beneficial health effects of consuming matcha. Preferred Reporting Items for Systematic Reviews and …
ReviewAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 39×Abstract BACKGROUND The study reports a portable near infrared (NIR) spectroscopy system coupled with chemometric algorithms for prediction of tea polyphenols and amino acids in order to index matcha tea quality. RESULTS Spectral data were…
Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 114×Matcha tea powder is considered as an integral part of a healthy diet due to its enormous health benefits. In the current study, visible near-infrared (Vis-NIR) and colorimetric sensor array (CSA) techniques are applied to identify the…
Chemical / analyticalProcessing, milling and qualityAroma, flavor and sensoryAuthenticity and analytical methodsCited 49×Matcha-Japanese powdered tea-is a variety of green tea (Camellia sinensis L.), one of the most popular beverages in the world. Due to the unique way it is grown, it contains high concentrations of health-promoting phytochemicals. The aim…
Chemical / analyticalL-theanine and caffeineProcessing, milling and qualityFood products and applicationsCited 29×Matcha tea is rich in taste and bioactive constituents, quality evaluation of matcha tea is important to ensure flavor and efficacy. Near-infrared spectroscopy (NIR) in combination with variable selection algorithms was proposed as a fast…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 117×Matcha is a powdered green tea obtained from the Camellia sinensis L. plant intended for both "hot" and "cold" consumption. It is a rich source of bioactive ingredients, thanks to which it has strong antioxidant properties. In this…
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 31×Matcha tea (Camellia sinensis (L.) Kuntze) is a Japanese powdered green tea characterized by an exceptionally high content of health-promoting compounds. It is produced by shading the tea plants for 21 days prior to harvesting. It can be…
Food science / processingMetabolism and weightProcessing, milling and qualityCultivation and shading… their ability to characterize appearance, chemical composition, aroma, flavor, processing status, and safety-related attributes. Applications are examined for quality grading, chemical composition prediction, aroma and flavor …
ReviewProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 6×The distinctive seaweed-like aroma is a typical flavor characteristic of high-grade Shandong matcha. To obtain a sample of strong seaweed aroma extracted from matcha, high-grade Shandong matcha made from fresh leaves of Camellia sinensis…
Chemical / analyticalProcessing, milling and qualityAroma, flavor and sensoryAuthenticity and analytical methodsCited 13×This study aimed to investigate the effects of freezing duration and matcha concentration on the rheological properties, moisture distribution, and multiscale structure of dough. The results indicated that both freezing and high…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 12×The interest in the plant-derived healthy foods, nutraceuticals, functional foods and food supplements is increasing in recent times as potential agents in maintenance of health and the prevention and treatment of diseases. Matcha tea …
ReviewAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 61×This study aimed to develop green tea paste using a new micro wet milling (MWM) system. The influence of milling conditions on the particle size, morphology, solubility, and antioxidant properties of Matcha, shaded Yabukita, unshaded…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCited 12×This study aimed to assess the feasibility of identifying multiple chemical constituents in matcha using visible-near infrared hyperspectral imaging (VNIR-HSI) technology. Regions of interest (ROIs) were first defined in order to calculate…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 77×… influenced by flavonoids. However, the specific impact of cultivars and processing techniques on flavonoid composition remains unclear. This study employs quantitative descriptive analysis, multivariate statistical analysis, dose …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsCultivation and shadingCited 10×To investigate the digestive behavior of extruded starch-polyphenols system, extruded sweet potato starch vermicelli (ESPSV) was used as a model. The multi-scale structure, starch digestibility, polyphenol release, digestive enzyme…
Food science / processingAntioxidants and polyphenolsGut and microbiomeFood products and applicationsCited 27×Tea foam is crucial for new food and drink innovations. This study examined nine types and grades of matcha, identifying Longjing 43 as a high-quality raw material for matcha with good foaming properties. Foam scanning, particle …
Food science / processingMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 9×Every record comes from three open scholarly indexes — PubMed, OpenAlex and Europe PMC — searched for the word “matcha.” Records are merged by DOI and PubMed ID so each study appears once. A paper is kept only if matcha appears in its title, abstract, author keywords or subject terms and the text is about tea or food, which filters out the surname Matcha, software called Matcha, and the Scandinavian verb “matcha” (to match).
Study type and topic tags are assigned automatically from each paper's own title, abstract and subject terms using fixed keyword rules — no guesses, and papers without an abstract are marked as unclassified. Automatic tagging is imperfect, so treat tags as a way to narrow a search, not as a verdict on a paper's quality. A study being listed here is not an endorsement of its findings.
Coverage: this is every indexed paper that names matcha, not every study of green tea or its compounds (those are far more numerous). Papers that mention matcha only in passing are hidden by default. Work that never uses the word “matcha,” and publications outside these indexes, are not included. The library was last rebuilt October 20, 2026.
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