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.”
52 studies match for “functional properties”
… the potential use of MT as food ingredient to improve the nutritional properties and eating qualities of rice noodles.
In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 66×… solutions has led to the development of biodegradable materials with improved functionality. In this study, polyvinyl alcohol (PVA) and sodium caseinate (NaCAS) were blended with glycerol as a plasticizer to produce a biodegradable film …
Other / not statedAntioxidants and polyphenolsInflammation and immunityProcessing, milling and quality… were enriched with MGTP and evaluated for consumer acceptability and potential functional health properties. Baking decreased the content of total catechins by 19% compared to dough, although epimerization increased the amount of …
Observational (human)Metabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 40×… known for its rich antioxidant profile, on the rheological and technological properties of yoghurt during storage. The following objectives have been set: to assess the influence of matcha tea concentration on yoghurt viscosity over the …
Food science / processingProcessing, milling and qualityFood products and applicationsAntioxidants and polyphenols… Matcha tea is widely recognized for its antioxidant and anti-inflammatory properties; however, its health-promoting benefits depend on the gastrointestinal bioaccessibility of its phytochemicals. This study evaluated the impact of …
In vitro / cell studyAntioxidants and polyphenolsL-theanine and caffeineGut and microbiome… countering oxidative stress. Dark chocolate, chosen for its antioxidant properties, forms the base, sweetened with jaggery to enhance nutritional value and provide a natural alternative. The project encompasses the formulation and …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensory… and processing methods, matcha has attracted scientific interest as a functional food with potential health-promoting properties. Aim: The aim of this review was to summarize current knowledge regarding the chemical composition …
Randomized controlled trialCognition, mood and stressMetabolism and weightCardiovascular and blood pressure… soluble coffee and matcha powders. The study aims to provide sustainable and functional packaging solutions capable of maintaining the stability and quality of these powdered beverages. The effects of honey and propolis incorporation on …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applications… Third, the price of a matcha latte reflected not only monetary value but also functional, emotional, and situational value, as well as differentiated consumption experiences shaped by the place of consumption. In conclusion, to promote …
ReviewAroma, flavor and sensoryFood products and applicationsL-theanine and caffeine… were evaluated for nutritional composition, phenolic compounds, and sensory properties. In addition, the flour composed of 90% oats and 10% matcha powder (FCOM2) was analyzed rheologically. The results showed that FCOM2 exhibited water …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… of matcha to the polymer matrix did not significantly affect the mechanical properties (TS, EB) of the films obtained. The addition of cellulose had the greatest effect on changing the mechanical properties. It caused a twofold …
Observational (human)Antioxidants and polyphenolsCognition, mood and stressFood products and applicationsCited 23×… variants enriched with instant coffee or matcha tea, offering improved functional properties.
Food science / processingAntioxidants and polyphenolsFood products and applicationsProcessing, milling and quality… presents the results of a study on the technological, physicochemical, and functional properties of yogurt enriched with matcha powder, with a focus on determining the optimal concentration of the additive and its effect on the …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… to other chronic diseases such as hypertension therefore the requirement of functional foods elevates throughout the year. Matcha is known for its anti-obesity properties due to its catechin content. Soymilk is also known for its …
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 1×Traditional functional ingredients, such as conventional emulsifiers (surfactants, animal-derived proteins), and synthetic antioxidants may become obsolete in the development of clean-label, plant-based, sustainable food emulsions. …
Animal studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 39×… as improved brain function, antioxidant activity, and potential anti-cancer properties. This review systematically compares the production and processing steps of coffee and matcha, highlighting the impact of these processes on their …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 1×… are potential candidates that can be explored for their anti-inflammatory properties. Objective: The objective was to develop an organoleptically acceptable bread spread using Psidium guajava (Guava) and Camellia sinensis (matcha). …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsInflammation and immunity… lighting (approximately 450-500 lx), and changes in physicochemical properties, antioxidant capacity, and key bioactive compounds were evaluated. Higher Aw increased the water solubility index and decreased the water absorption …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCited 1×… focus was to investigate the influence of processing techniques and storage on functional powders, where attention is given to the effect of storage humidity on moisture sorption and particle size distribution in matcha tea, as well as …
Observational (human)Processing, milling and qualityFood products and applicationsCognition, mood and stressGreen tea is a popular refreshing drink with several functional properties attributed to its bioactive compounds. The bioactive content and composition vary with several factors. Several advances in chromatographic studies have facilitated …
Chemical / analyticalAuthenticity and analytical methodsCognition, mood and stressCultivation and shadingCited 18×… plants can be used as an alternative to improve neurological and cognitive properties, alleviating the effects of stress and promoting a sense of well-being. Several studies attribute these effects to the composition of the raw …
Animal studyCognition, mood and stressAntioxidants and polyphenolsFood products and applications… different climatic conditions and processing. To evaluate the main physical properties of the cookies some tests such as moisture, hardness and shelf life were implemented, besides performing viscosity tests for each of the cookie …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applications… nutritious health benefits, to study the proximate test results and physical properties of developed product named as matcha puff pastry with red dates filling, and identify the acceptability of matcha and red dates based on sensory …
Observational (human)Aroma, flavor and sensoryFood products and applicationsAntioxidants and polyphenols… and increase the nutritional value of the product.The main technological properties of match powder and other investigated raw materials are investigated in the work.The selection of the optimal ratio of the match and corn sticks in …
Other / not statedFood products and applicationsAntioxidants and polyphenolsProcessing, 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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