Research
The Global Matcha Research Library
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.”
90 studies match for “health foods”
Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles.
Kayama K, Wei R, Zhang Y, et al. — Foods (Basel, Switzerland)Numerous studies indicate that tea has versatile health benefits, and attempts are being made to use it as a food additive. In this study, three types of tea powder (TP) [matcha tea powder (MTP), green tea powder (GTP), and black tea …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 14×Food from Nowhere: Complicating Cultural Food Colonialism to Understand Matcha as Superfood
Nick Dreher — Graduate Journal of Food Studieshealth-conscious eaters abstract | Matcha has served as the focal point of the Japanese tea ceremony, chanoyu, for hundreds of years.More recently, this powdered green tea has arrived on the shores of North America as one of the latest …
Other / not statedAuthenticity and analytical methodsMarket, culture and sustainabilityCognition, mood and stressCited 3×A Study of Consumers' Blog Posting Patterns on Matcha Latte
Bae-young Choi — Association for International Tea Culture… negatively. Second, consumers expressed both interest in and concern about the health-related aspects of matcha latte by checking its sugar, caffeine, and calorie contents. Third, the price of a matcha latte reflected not only monetary …
ReviewAroma, flavor and sensoryFood products and applicationsL-theanine and caffeineA Study on Matcha Latte Consumption Trends as Reflected in Korean News Media
Bae-young Choi — Association for International Tea Culture… variations in gradation and flavor; second, cognitive expectations regarding health benefits and product quality; third, emotional projection associated with notions of small indulgence; and fourth, relational mediation between …
Observational (human)L-theanine and caffeineFood products and applicationsMarket, culture and sustainabilityEnrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic Response.
Phongnarisorn B, Orfila C, Holmes M, et al. — Foods (Basel, Switzerland)… 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 (+)-gallocatechin …
Observational (human)Metabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 40×Oxidant-Antioxidant Status of Commercial Matcha Beverages According to Flavor Category, Preparation Medium, and Preparation Temperature: A Comparative Evaluation.
Özenir Ç, Çubuk M, Altınsoy C, et al. — Foods (Basel, Switzerland)… and should not be interpreted as evidence of physiological oxidative stress or health effects.
Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensoryThe purchase decision and marketing mix of Wall’s Matcha ice cream
Sri Yuniati Putri Koes Hardini, Reynaldy Pakpahan, Abel Gandhy, et al. — AIP conference proceedingsPeople's awareness of a healthy lifestyle has also caused an improvement of consumer request for healthy and delicious ice cream products.To fulfill these consumer desires, PT.Unilever Indonesia created Wall's Matcha ice cream product.The …
Observational (human)Food products and applicationsMarket, culture and sustainabilityCognition, mood and stressCited 1×Matcha as A Functional Plant Within The Indonesian Media Context
Prasetyo Adinugroho — JURNAL AGRONOMI TANAMAN TROPIKA (JUATIKA)… into a global phenomenon, including in Indonesia, driven by awareness of its health potential such as antioxidant content (especially EGCG), skin beauty benefits, and protection against degenerative diseases. Using a qualitative …
Food science / processingAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and qualityNutraceutical Chocolate: A Novel Delivery System for Herbal Multivitamins & Antioxidants
Asiya Shaik, V. Ragha Sai Pravallika, Velkuru Mohith, et al. — International Journal of Research in Pharmacology & PharmacotherapeuticsChildhood malnutrition and micronutrient deficiencies pose significant global health challenges, often due to the low palatability of conventional vitamin supplements. This project introduces "Nutraceutical Chocolate: A Novel Delivery …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensoryQuality Characteristics of Milk Caramel Added with Different Amount of Matcha
Yoon-Jeong Pi, Hye Hyun Yoon — Culinary Science & Hospitality Research… milk caramel are mainly dairy products and sugars, which inevitably reduce its health functionality. Therefore, the purpose of this study is to develop a dessert with excellent health functionality by adding matcha, which contains high …
Observational (human)Processing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 1×Multiresidue determination of pesticides in tea by gas chromatography-tandem mass spectrometry.
Saito-Shida S, Nemoto S, Teshima R — Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastesAn efficient and reliable GC-MS/MS method for the multiresidue determination of pesticides in tea was developed by modifying the Japanese official multiresidue method. Sample preparation was carefully optimized for the efficient removal of…
Chemical / analyticalSafety, contaminants and toxicityAuthenticity and analytical methodsL-theanine and caffeineCited 25×Preferencje konsumentów wobec nabywania i spożywania japońskiej herbaty matcha
Katarzyna Mikołajczyk-Bator, Jagoda Sibilska, Katarzyna Gościnna — Prace Naukowe Uniwersytetu Ekonomicznego we WrocławiuCel: Celem artykułu było poznanie wiedzy respondentów na temat herbaty matcha, częstotliwości jej spożycia i czynników wpływających na decyzje zakupowe tej herbaty na polskim rynku. Metodyka: Badanie przeprowadzono za pomocą ankiet…
Other / not statedAntioxidants and polyphenolsMarket, culture and sustainabilityApplication of colorimetric sensor array combined with visible near-infrared spectroscopy for the matcha classification.
Ouyang Q, Rong Y, Wu J, et al. — Food chemistryMatcha 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×KANDUNGAN MATCHA DALAM TREN GIZI DAN GAYA HIDUP SEHAT GENERASI Z DI ERA DIGITAL: LITERATUR REVIEW
Alya Ananda Nisa, Devvi Mardani, Glory Rezeki Panjaitan, et al. — Jurnal Kesehatan… popularity, especially among Generation Z, who are strongly influenced by healthy lifestyle trends and digital information flows. Matcha, a powdered green tea from Japan rich in catechins, dietary fiber, vitamin K, and amino acids …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineTHE INFLUENCE OF MATCHA TEA ON THE ANTIOXIDANT ACTIVITYOF SPONGE CAKE SEMI-FINISHED PRODUCT
Ахмет Байтұрсынұлы атындағы Қостанай өңірлік университеті, Қостанай қ., Қазақстан, А.М. Саидов, Dmitriy Kalitka, et al. — Mechanics and TechnologiesМақала матча шайымен байытылған бисквит жартылай фабрикатының антиоксиданттық қасиеттерін зерттеуге арналған, бұл дұрыс тамақтануға деген қызығушылықтың артуы аясында маңызды болып табылады. Зерттеудің мақсаты-матчаны пайдаланып оңтайлы…
Other / not statedAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsAntibacterial Efficacy of Novel Eastern Medicine-Inspired Toothpastes Compared to Commercial Formulations
Joshua S Goldfaden — Pacific Journal of HealthToothpaste is an oral health care agent that dates back to the 5th Century B.C. in East Asia. Following the conception of dentistry in the 7th Century B.C. and the field’s subsequent growth, the embodiment of toothpaste has evolved from …
Food science / processingSafety, contaminants and toxicityInflammation and immunitySkin, oral and dentalCited 3×Matcha green tea beverage moderates fatigue and supports resistance training-induced adaptation.
Shigeta M, Aoi W, Morita C, et al. — Nutrition journal… increases muscle strength and mass, contributing to athletic performance and health promotion. Dietary intervention with natural foods provides nutrients that help accelerate muscle adaptation to training. Matcha green tea contains …
Randomized controlled trialCognition, mood and stressMetabolism and weightGut and microbiomeCited 23×Science, Federal Policy, Direct Advocacy, and Future Policy: Audience Perception on the Impact of Intense Caffeinated Beverages on the Human Neuromuscular System.
Tafheem Malik — Research Square… videos from TED-Ed, Institute of Human Anatomy, Doctor Mike, Dartmouth Health, and High Spirit Pharmacist were assessed using qualitative content and sentiment analysis via the Communalytic tool. Scientific accuracy, tone, and …
Food science / processingCognition, mood and stressL-theanine and caffeineFood products and applicationsGluten-free Oatmeal Cookie Enriched with Cranberries (Vaccinium macrocarpon) and Matcha Powder (Camellia sinensis)
Sylvestre Dossa, Alexandru Baltatu, C. Dragomir, et al. — Journal of Agroalimentary Process and Technologies.In recent years, consumer demand for healthier foods with enhanced nutritional value has increased. In this context, this study aimed to develop gluten-free cookies based on oat flour enriched with matcha powder. Three formulations were …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryNew tastes in green tea : a novel flavor for familiar drinks, dishes, and desserts
睦子 徳永, Stuart Atkin, 洋子 豊崎 — Medical Entomology and ZoologyThe perfect guide to introducing green tea into the modern lifestyle of health-conscious people. THE WINNER OF THE GOURMAND WORLD COOKBOOK AWARDS in the category of the Best Book in Cooking with Wine, Beer or Spirits for Books New Tastes …
Food science / processingAroma, flavor and sensoryFood products and applicationsCited 5×Detection and classification of microplastics in green tea using SERS with gold nanoparticle substrates integrating chemometrics and deep learning.
Joshi R, Adhikari S, Lee D, et al. — Current research in food scienceGreen tea is consumed worldwide for its health-promoting properties, but it remains vulnerable to microplastic contamination during packaging and processing. Microplastics such as polystyrene (PS) and polyethylene terephthalate (PET) pose …
Chemical / analyticalSafety, contaminants and toxicityProcessing, milling and qualityAuthenticity and analytical methodsCited 11×Effects of matcha and its active components on the structure and rheological properties of gluten
Zipeng Liu, Jin Chen, Bo Zheng, et al. — LWTMatcha is a popular nutritious food ingredient with strong health benefits. The interplay between matcha and gluten is essential for developing high-quality matcha-noodles. Herein, the effects of matcha and its active components, …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 46×Catechins in green tea powder (matcha) are heat-stable scavengers of acrolein, a lipid peroxide-derived reactive carbonyl species.
Sugimoto K, Matsuoka Y, Sakai K, et al. — Food chemistry… reactive carbonyl species (RCS) such as acrolein and 4-hydroxynonenal pose health risks. We characterized the RCS-scavenging reactions of tea catechins in an aqueous solution and in baked cake. Acrolein's reaction with each of the …
Other / not statedMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 49×Comprehensive microRNA analysis toward exploring a new functional component in Matcha green tea.
Huang YL, Morikawa-Ichinose T, Lee SU, et al. — Food chemistry. Molecular sciencesMatcha, a traditional Japanese green tea, has health-promoting effects. However, little is known about its bioactive components, except for polyphenols, caffeine, and amino acids. Here, we revealed the presence of diverse miRNAs, a type of …
Agronomy / cultivationCultivation and shadingProcessing, milling and qualityAntioxidants and polyphenolsCited 2×How this library is built
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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