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.”
121 studies match for “color”
… These four articles are, first "Evaluation of Galanin Expression in Colorectal Cancer (CRC): An Immunohistochemical (IHC) and Transcriptomic Study", second "Swimming Impedes Intestinal Microbiota and Lipid Metabolites of …
Systematic review / meta-analysisMetabolism and weightCancerGut and microbiome… at 42 °C for 8 hours. Tea addition significantly affected pH, viscosity, and color ( p < 0.05). Hojicha led to the highest pH, while green tea increased viscosity in almond-based drinks. Lightness decreased in all tea treatments, …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory… content, tannin content, total phenol, total flavonoids, antioxidant activity, color and sensory evaluation which included color, aroma, taste and overall acceptance of matcha herbal tea tenggulun leaf. The results showed that the …
Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 6×… fenol, tannin, and antioxidants activity based on IC50 and affects of color, aroma, and overall acceptance.The best characteristic matcha herbal tenggulun leaves tea resulted from dried process at 60oC for 120 minutes with the …
Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 3×… accumulation of biologically active compounds, including theanine, caffeine, chlorophyll and various types of catechins. Green tea contains four main catechins, i.e., (-)-epicatechin (EC), (-)-epicatechin-3-gallate (ECG), …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 321×… to find the final heating temperature that provides a proper balance of color and flavor of matcha and caramel, along with a chewy texture. Therefore this study aimed to determine how browning reactions and moisture changes …
Observational (human)Processing, milling and qualityAroma, flavor and sensory… pastes were studied. MWM green tea paste retained smaller particles, better color, higher solubility, and antioxidant properties than the dry milled Matcha paste. Storage temperature and time affected the stability of ascorbic acid and …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCited 12×… consumer acceptance tests. The moisture content, pH value, sugar content, and color value of milk caramel added with matcha gradually decreased as the amount of matcha added. Hardness, adhesiveness, gumminess, and chewiness gradually …
Observational (human)Processing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 1×… of finished products were studied; indicators of shape, surface, color, and taste were identified. Changes in color and taste indicators have been established. The color of the control sample, without adding the additive, …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsMục 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 applicationsAmaç: Bu çalışmanın amacı, yaprak formu ve işlenme yöntemi bakımından farklılık gösteren iki çay türünün, iki ayrı tek renkli rezin kompozitin yüzey pürüzlülüğü ve renk stabilitesi üzerine etkisini değerlendirmektir.Gereç ve Yöntemler: 60…
Other / not statedSkin, oral and dentalProcessing, milling and quality… free amino acids (FAAs), 0.8314 for the ratio of TPs to FAAs, and 0.8473 for chlorophyll. These findings highlight the potential of VNIR-HSI technology as a rapid and nondestructive alternative for simultaneous quantification of …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 77×… The objectives among matcha tea producers include increasing the ammonia and chlorophyll contents of tea buds, decreasing tea polyphenol contents, and enhancing tea aroma formation. In this study, Fuding white tea plants were cultivated …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 42×… treatment in the cryo-grinding system to produce matcha products with the best color, water content, and water activity. In this study, the variations of conveyor speed on the cryo-grinding system used were 20 rpm, 30 rpm, 40 rpm, and 50 …
Food science / processingProcessing, milling and quality… and growth status and beneficial ingredients showed that SD-SD increases the color of the tea leaves more than S-SD, and sequential double shading is effective in reducing stress on tea plants.
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineCultivation and shading… khảo sát các chỉ tiêu chất lượng bao gồm: độ ẩm, tanin, polyphenol, chất tan, chlorophyll, độ Hue và cảm quan cũng như sự thay đổi các chỉ tiêu chất lượng này với các chế độ xử lý nhiệt khác nhau. Kết quả cho thấy rằng, nguyên liệu ở …
Other / not statedAntioxidants and polyphenolsGut and microbiomeCultivation and shading… storage duration; and to evaluate the effect of matcha tea addition on yoghurt colour parameters. Yoghurts were prepared with varying concentrations of matcha powder (0%, 0.2%, 0.5%, and 1%). Afterwards, they were analysed over 27 days …
Food science / processingProcessing, milling and qualityFood products and applicationsAntioxidants and polyphenolsA 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 applications… and EGC (epigallocatechin) levels of tea leaves. The SPAD value and total chlorophyll contents of the shading cultivation were increased by 1.1- and 2.1-fold, respectively. The results of a color analysis showed that lightness (L*) …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 4×… degradation and epimerization, caffeine retention, L-theanine stability, and chlorophyll loss. The implications of these alterations for sensory quality, safety, and gastrointestinal release are discussed. Emerging findings on gut …
ReviewAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×… Sugar (fructose, glucose, sucrose, maltose, lactose) contents and surface color, such as the G- and chroma-value were the highest in the screen-shaded matcha with the highest chlorophyll contents. All shaded types and Japanese …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 2×Shading is a widely applied strategy to increase theanine and chlorophyll levels in tea leaves during matcha production. However, the regulatory mechanism of theanine accumulation under shading conditions remains elusive. Through …
Agronomy / cultivationL-theanine and caffeineCultivation and shadingProcessing, milling and qualityCited 10×Розробка айдентики японського матча-закладу. Кваліфікаційна робота. Київський столичний університет імені Бориса Грінченка, 2026. 74 с. Робота складається зі вступу, двох розділів, висновків, списку використаних джерел та додатків. У…
Other / not statedProcessing, milling and qualityEvery 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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