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.”
641 studies match for “Matcha”
Effects of shading time on the quality of Matcha and the Matcha cake.It showed that shading could help the systhesis of nitrogen compounds such as amino acids,caffeine chlorophyll and protein,but couldn′t favor accumulation of tea …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingDisclosed is a matcha (finely-powdered green tea) green tea konnyaku (konjac) noodle (shirataki) and a method of preparing thereof. The matcha green tea noodle is a coagulate food comprising raw material of konnyaku and green tea powder as …
Food science / processingFood products and applicationsProcessing, milling and qualityIn order to analyze matcha green tea powder grade classification and predict the protein content of matcha with near infrared spectra quickly, 240 samples of 3 matcha brands were collected for Vis/NIR spectroscopy on 325-1075 nm using a …
Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsCognition, mood and stress… effects of different storage conditions (temperature and period) on quality of Matcha have been studied by measuring the contents of chlorophyll and its derivatives, total vitamin C, the surface color value and the amount of oxygen in tea …
Food science / processingProcessing, milling and qualityAroma, flavor and sensory… to dairy products. This study examined the effect of Japanese tea addition (matcha, green tea, and hojicha at 0.3 % w·v -1 ) on the physical, chemical, and sensory properties of fermented almond and oat drinks. Almond filtrate was …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory… powders known for their rich vitamin and antioxidant profiles: moringa, amla, matcha, orange peel, beetroot, thyme, tulasi, cinnamon, and cardamom. These ingredients were carefully selected to confer a broad spectrum of vitamins, …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensory… method. In this study, black tea, oolong tea, green tea, and green tea powder (matcha) samples were brewed at 80 °C and 96 °C for 2.5 to 30 min. Synchronous fluorescence spectra were recorded at different wavelength interval (Δλ) values …
Chemical / analyticalAntioxidants and polyphenolsAuthenticity and analytical methodsProcessing, milling and qualityCited 10×… NUE in plantations and (ii) increased consumption of ready-to-drink (RTD) tea, matcha, and powdered tea, indicating an increase in the efficiency of N intake from green tea by consumers. The decrease in VNF resulted in a reduction in N …
ReviewCultivation and shadingProcessing, milling and qualityMarket, culture and sustainabilityCited 12×… gut-brain axis (GBA) in BALB/c mice. The green tea, as an aqueous extract of matcha (EM), ameliorated the colon length, short chain fatty acid contents, antioxidant biomarkers, myeloperoxidase (MPO) activity, and serum inflammatory …
Animal studyCognition, mood and stressMetabolism and weightCancerCited 3×… (RLX). The specimens were immersed in artificial saliva, coffee, red wine, or matcha tea at 37°C for 0 (T0), 7 (T1), 14 (T2), 21 (T3), and 28 (T4) days. Color changes (ΔE₀₀) were measured, and surface roughness parameters were evaluated …
In vitro / cell studyProcessing, milling and qualityCited 1×Certain foods such as turmeric and green tea have been extensively studied for anticancer properties, while high polyphenol sorghum has not received the same attention. Some bioactive compounds in Sorghum bicolor with anticancer activity…
In vitro / cell studyCancerProcessing, milling and qualityCognition, mood and stressCited 21×The invention discloses an anti-aging Matcha facial mask added with superoxide dismutase, and a preparation method thereof. A gel-shaped mask is prepared by the re-combination of the novel skin-care raw materials, namely, Maccha, and the …
Sensory / consumerAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and qualityMatcha gained popularity due to its health benefit as the awareness of the consumers' well-being increased. The product contains antioxidants, mainly catechin, and a unique taste. Matcha is commonly produced from Camelia sinensis var …
Observational (human)Antioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 18×… tea improved SFR and salivary pH more consistently than black, oolong, or matcha tea, particularly in at-risk populations and patients diagnosed with xerostomia. Conclusions: Tea consumption, particularly of green and black tea, …
ReviewSkin, oral and dentalProcessing, milling and qualityMarket, culture and sustainability… function, physical activation and relaxation. Recently, a special green tea, matcha tea, is rapidly gaining popularity throughout the world and is frequently referred to as a mood- and brain food. Matcha tea consumption leads to much …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 70×… that chicken showed the highest content of MK-4 (15.35 ± 0.35 μg/100 g), matcha showed the highest content of PK (3069.66±80.10 μg/100 g), and dried natto showed the highest content of MK-7 (3997.57±79.42 μg/100 g). This method can …
Chemical / analyticalAuthenticity and analytical methodsCited 11×Plastic residues in agricultural production pose escalating risks to soil health and food security, yet the impacts of shade nets (SNs) residues in soil have received little attention. Here, we compared the effects of pristine and…
Agronomy / cultivationMetabolism and weightL-theanine and caffeineGut and microbiome… quality components and antioxidant activities among different types of TP, matcha TP, Huangjinya green TP, oolong TP, black TP and Pu-erh TP were used as the research objects. Our results showed that total scores of sensory evaluation …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 10×This thesis concerns the phenomenon of matcha in Japan over time. It deals with its history, traditionally closely connected to the tea ceremony, and then focuses on the new role of matcha in contemporary Japan, in contrast to the …
Other / not statedMarket, culture and sustainabilityEvery 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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