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.”
61 studies match for “Quality evaluation”
… outlets should pursue product diversification while maintaining the intrinsic quality of matcha, reassess the standardization of product preparation and provide clear nutritional information, design and operate customization processes …
ReviewAroma, flavor and sensoryFood products and applicationsL-theanine and caffeine… with matcha concentration, reaching 1287.50 mg GAE/kg in OCM2. Sensory evaluation indicated that cookies containing 10% matcha powder were the most preferred due to their taste, color, and appearance. These gluten-free cookies are …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… tiramisu. This study aims to analyze the product development process, sensory evaluation, and market competitiveness assessment of pangsit roll lumer. The methods employed include production, observation, and interviews. The results …
Observational (human)Aroma, flavor and sensoryFood products and applicationsMarket, culture and sustainabilityMatcha merupakan bubuk teh hijau yang berasal dari negara Jepang, sering digunakan dalam prosesi upacara minum teh. Salah satu produk minuman yang mengandung matcha yaitu matcha latte. Matcha latte merupakan minuman matcha berbasis susu.…
Sensory / consumerAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×原料抹茶の保存条件の違いによる品質への影響を試験した。1) クロロフィル類含量では,Chla含量が最も強く温度・期間の影響を受けた。1週目より12週目までは期間が長くなる程減少し,その傾向は温度が高くなるほど著しかった。12週目以降はあまり変化が見られなかった。2) 総ビタミンC含量は,37℃保存では1週目より減少したが,8週目以降はその変化は小さかった。他の温度区では16週目以降ゆるやかに減少した。3)…
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryCited 2×… which it has strong antioxidant properties. In this research, an organoleptic evaluation was carried out, and the physical characteristics (i.e., instrumental color measurement (L*a*b*), water activity, water solubility index (WSI), …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 31×Penelitian yang dilakukan bertujuan untuk mengevaluasi persepsi konsumen terhadap produk Nugget Pisang dengan berbagai macam rasa. Nugget pisang merupakan produk inovatif yang memadukan tekstur renyah di bagian luar dengan rasa pisang yang…
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsThis research aims to analyze the effect of adding stevia leaf powder as a sugar substitute on the chemical and organoleptic properties of functional drinks matcha. The experimental design used was a Completely Randomized Design (CRD) with…
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsProcessing, milling and qualityMục tiêu: Nghiên cứu nhằm đánh giá ảnh hưởng của việc bổ sung bột matcha và xanthan gum đến chất lượng sữa chua trong quá trình bảo quản lạnh. Phương pháp: Sữa chua được bổ sung matcha ở tỷ lệ 0,1-0,5% và xanthan gum ở tỷ lệ 0-0,1%. Các…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… tools and the Grading of Recommendations, Assessment, Development and Evaluation (GRADE) framework, and were stratified both by evidence tier and by CE/TA ratio. Lower-CE/TA preparations, particularly those around 2.0 or below, …
Systematic review / meta-analysisCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeine本研究では，テキスト平易化のための日本語パラレルコーパスを構築し，公開した．本タスクにおける既存の日本語コーパスとしては，非専門家によって構築されたものが訓練に使用されており，専門家によって構築された高品質かつ大規模なものは存在しない．我々は，専門家により平易化された記事に対して人手で文アライメントを行うことで，大規模な文単位のパラレルコーパスを構築した．人手評価の結果，専門家によって平易化されたパラレルコーパスは，非専門家が平易化したものに比べて多様な平易化操作を含んでいる…
Other / not statedProcessing, milling and qualityCited 1×Penelitian ini bertujuan untuk mengidentifikasi senyawa aktif dalam produk cokelat hitam, seperti alkaloid dalam bubuk kakao yang bertindak sebagai endorfin untuk menimbulkan rasa bahagia, dan flavonoid dari green tea matcha yang berfungsi…
Sensory / consumerAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… matcha, and whey protein). These formulas were assessed for their chemical quality characteristics (carbohydrates, protein, fat, ash, moisture, pH, total acidity, and total soluble solids), energy content, and sensory evaluation. …
Sensory / consumerAroma, flavor and sensoryProcessing, milling and qualityFood products and applicationsKebutuhan masyarakat modern terhadap pangan praktis dan bergizi mendorong inovasi produk fungsional seperti snack bar. Penelitian ini bertujuan mengembangkan energy bar berbasis tepung daun kelor (Moringa oleifera) bernama K-BARZ, yang…
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsẢnh hưởng của nguyên liệu và chế độ xử lý nhiệt (chần, hấp, sấy) trong quy trình công nghệ sản xuất bột matcha chè xanh đã được thực hiện trong nghiên cứu này. Nguyên liệu lá chè Truồi tại xã Lộc An, huyện Phú Lộc, tỉnh Thừa Thiên Huế được…
Other / not statedAntioxidants and polyphenolsGut and microbiomeCultivation and shading… for detecting hydrogen peroxide (H2O2). Also, we investigated the biological evaluation of the nanostructure as a safe preservative for use in biomedical applications. Ag NPs were prepared using a green sonochemical method and were …
Chemical / analyticalAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 28×A diplomamunkám témája egy olyan ostyakészítmény, amit különböző gyógynövényekkel dúsítottam annak érdekében, hogy beltartalmilag egy értékesebb élelmiszert kapjak. A matcha tea és pillangóborsóvirág porral dúsított ostyákat elemanalitikai…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsNghiên cứu ảnh hưởng của chiều cao che sáng đối với giống chè LCT1 để sản xuất nguyên liệu chế biến chè xanh Matcha tại Phú Thọ cho thấy, các công thức với chiều cao che sáng mặt tán chè khác nhau như không che (CT1), cao 0,8 m (CT2), 1,2…
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… UV exposure protocol comprising 15 sessions over 4 weeks. Histomorphometric evaluation of dermoepidermal architecture, collagen phenotype, and elastic fiber parameters was performed together with serum antioxidant enzyme measurements …
Animal studyCognition, mood and stressAntioxidants and polyphenolsSkin, oral and dental… powder (BL) at three extraction temperatures (5 °C, 70 °C, 100 °C). Sensory evaluation used a 9-point hedonic scale with 50 panelists. Colour parameters (L, a, b, chroma, hue, ΔE) were measured via chromameter. Total phenolics (TPC), …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… Lightness decreased in all tea treatments, especially with hojicha. Sensory evaluation ( p = 53) showed that tea- enhanced samples, particularly green tea and hojicha, significantly improved aroma, taste, and overall acceptance ( p < …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory… of synthesised photocatalysts using relevant analytical techniques and evaluation of their photocatalytic performance with methylene blue using batch photoreactor). Experimentally, surface morphology of green TiO2 photocatalysts …
Food science / processingMetabolism and weightCultivation and shadingProcessing, milling and quality… and stir fixation) for selenium-enriched Matcha through sensory evaluation,chemical composition,color,aroma and taste of the fingerprint. The results showed that the content of Steaming fixation for selenium-enriched Matcha …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityBubuk teh hijau Jepang (matcha) telah dikenal sebagai sebagai teh hijau paling aromatik dan kandungan aktivitas antioksidan yang tinggi. Matcha telah banyak ditambahkan pada berbagai produk, termasuk cokelat. Formulasi cokelat matcha perlu…
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsEvery 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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