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.”
210 studies match for “tea products”
The article discusses the use of Matcha green tea in the production of Cinnabon buns to improve bakery products’ nutritional value and consumer properties. The study is aimed at studying the effect of Matcha green tea powder on the …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… digestion and their correlation of ESPSV supplemented with matcha (MT), green tea extract (GTE), tea polyphenols (TP) and epigallocatechin gallate (EGCG) (at 1% polyphenol level) were discussed. Results showed that tea products in …
Food science / processingAntioxidants and polyphenolsGut and microbiomeFood products and applicationsCited 27×The purpose of the study is to enrich wheat bread with matcha green tea. Objectives: analysis of the nutritional value and chemical composition of matcha, drawing up a recipe with the added additive, identifying changes in the organoleptic …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsMatcha tea is obtained from Camellia sinensis plants grown in the shade and is consumed as a whole powder of the leaves. Matcha is reported to have a high content of bioactive components, such as catechins and quercetin, which underlie …
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityCited 7×Milk teas and fruit teas are popular as a refreshment, but their percent antioxidant properties need to be determined. In this study, the antioxidant activities of selected commercialized milk teas (Matcha, Okinawa, and Winter Melon) and …
Sensory / consumerAntioxidants and polyphenolsFood products and applicationsAuthenticity and analytical methodsMatcha, a powdered green tea produced by grinding with a stone mill, has been popularly used in the traditional tea ceremony and foods in Japan. Matcha is well known to be richer in some nutritional elements and epigallocatechin …
Animal studyCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 38×… natural, plant-based additives as alternatives to synthetic compounds in food products. This study investigated the polyphenolic profiles, total polyphenol content (TPC), total antioxidant capacity (TAC), and antibacterial activity of …
Observational (human)Antioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityMenu from Tea Inn restaurant in China. Fresh fruit tea series, milk series, yakult series, kyoto uji matcha series, tea series, classic hot drink seres.
Other / not statedFood products and applications… the people of Indonesia, even the whole world. Drinks made from coffee, cheese tea, and boba are very popular with the public so that many companies have sprung up to make beverage businesses. One of the companies participating in the …
Randomized controlled trialFood products and applicationsMarket, culture and sustainability… were investigated. Cookies were additionally enriched with inulin and matcha tea. Products were characterized in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant activity, and …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 4×… based on bioactive extracts from valuable natural sources, such as green tea enriched with Chios mastiha, are considered. Currently, the transition towards the consumption of healthy and sustainable food and beverages promoting …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory… aqueous phase (decoction) obtained from the hydrodistillation of lemongrass byproducts were studied in terms of their potential as food ingredients under a circular economy. The EO (0.21%, dry weight basis) was composed mainly of …
Food science / processingAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 25×… work is to calculate the cost of the developed functional drink based on mast tea. Matcha is a Japanese powdered green tea. At the first stage, the total investment volume is estimated: the prices for equipment and installation are …
Observational (human)Food products and applicationsMarket, culture and sustainabilityAntioxidants and polyphenols… Thus, in this review, we discuss and study L-carnitine and matcha green tea as supplements without any side effects on our body.
ReviewMetabolism and weightProcessing, milling and qualityFood products and applicationsРОЗРОБКА ТЕХНОЛОГІЇ СИРНИКІВ НА ОСНОВІ СИРКОВИХ ПАСТ З ДОДАВАННЯМ ПОРОШКУ ЗЕЛЕНОГО ЧАЯ
Other / not statedProcessing, milling and qualityFood products and applicationsAuthenticity plays a crucial role in the success of products and brands, but its meaning and value can evolve. We investigate the dynamic nature of authenticity by examining the Matcha tea market in Japan. In doing so, we analyzed how the …
Other / not statedFood products and applicationsAuthenticity and analytical methodsMarket, culture and sustainabilityМақала 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 applications… This study was performed to compare the cytotoxic effect of matcha green tea (MGT) and green coffee (GC) on tongue squamous cell carcinoma (TSSC) cell line through the expression of p53 and Bcl-2 apoptotic genes. Materials and …
In vitro / cell studyCancerSkin, oral and dentalMatcha tea is gaining popularity throughout the world in recent years and is frequently referred to as a mood-and-brain food. Previous research has demonstrated that three constituents present in matcha tea, l-theanine, epigallocatechin …
Randomized controlled trialCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 66×Black net shade treatment attenuates flavonoid biosynthesis in tea plants, while the effect of light quality is still unclear. We investigated the flavonoid and transcriptome profiles of tea leaves under different light conditions, using …
Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 78×… product using non-traditional raw materials, which was chosen as Matcha green tea. Periodic reception of Matcha tea helps to preserve the healthy state of the human body, preventing the development of many diseases. Currently, Moscow …
Chemical / analyticalAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 7×… Herein, the effects of matcha and its active components, l-theanine and tea polyphenol, on the structural and rheological properties of gluten had been investigated. The results showed that matcha weakened the dough strength by …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 46×Abstract As a natural product with health benefits, tea powder (TP) is widely used in food processing field. In order to explore sensory evaluation, quality components and antioxidant activities among different types of TP, matcha TP, …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 10×Abstract In the 21st century, the archaic form of powdered green tea, matcha, has become a global superfood fad, bringing the traditional practices that maintained matcha production for centuries into greater visibility as well. This …
Observational (human)Market, culture and sustainabilityProcessing, milling and qualityFood products and applicationsHigh-quality tea leaves are required for matcha production. Shading is one of the key agronomic practices that can increase the quality of green tea. The objectives among matcha tea producers include increasing the ammonia and chlorophyll …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 42×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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