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.”
46 studies match for “tea quality evaluation”
… 관련 연구를 추후 진행하고자 한다.The effects of difference in the shading types on the quality of matcha are as follows. The three types used in this study were direct-shading, FRP pole-shading, and screen-shading. The contents of total phenolic …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 2×Matcha is a very popular tea food around the world, being widely used in the food, beverage, health food, and cosmetic industries, among others. At present, matcha shade covering methods, matcha superfine powder processing technology, and …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 6×… determine the effect of leaf maturity on the characteristics of matcha herbal tea tenggulun leaf and to determine the right level of leaf maturity which can produce matcha herbal tea tenggulun leaf with the best characteristics. This …
Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 6×Matcha is a powdered green tea from the Camellia sinensis L. plant, intended for both hot and cold drinking.Selecting the right matcha is crucial to its manufacture.This study organoleptically and physicochemically evaluated three types of …
Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 1×… 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 caffeineMatcha 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×… effect on infected liver cells at a rate of 31.78±1.8. Results of sensory evaluation of matcha pudding showed that the samples which prepared by adding 3% matcha to pudding have a high values in taste, smell and overall …
Sensory / consumerAntioxidants and polyphenolsCancerProcessing, milling and quality… architecture, all of which contribute to skin photoaging. Although green tea derivatives have been investigated for photoprotective effects, the impact of oral whole-leaf matcha powder on cumulative UV-induced skin changes remains …
Animal studyCognition, mood and stressAntioxidants and polyphenolsSkin, oral and dental… 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… 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 applications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×Ảnh 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 shadingMatcha green tea powder (MGTP) is made by finely grounding green tea leaves and is increasingly used to flavour food products. The aim of this thesis was to produce a shortbread biscuit product containing MGTP and to evaluate its consumer …
Clinical trial (non-randomized)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeineNghiên 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 sensoryFixation is an important step in the process of tea processing. This research discussed effects of two fixation methods(Steaming and stir fixation) for selenium-enriched Matcha through sensory evaluation,chemical composition,color,aroma …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and quality… yang mengandung banyak nilai manfaat seperti senyawa aktif catechin dari green tea matcha sebagai polifenol dan genistein dari soy powder sebagai antioksidan. Dengan penelitian ini diharapkan menjadi benefit yang baik bagi Indonesia dalam …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… sebagai endorfin untuk menimbulkan rasa bahagia, dan flavonoid dari green tea matcha yang berfungsi sebagai antioksidan, sehingga menciptakan produk cokelat fungsional yang dapat meningkatkan kesehatan. Selain itu, isoflavon dari …
Sensory / consumerAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryEl té en la actualidad se ha implementado en nuevas preparaciones como en productos de repostería como galletas. En este proyecto se evaluaron cuatro variedades de té: Chai, Matcha, Earl Grey y Rooibos, a las cuales se les determinó la…
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryBu calismanin amaci farkli konsantrasyonlarla yesil cay tozu (YCT) ilavesiyle uretilen dondurmalarin belirli fizikokimyasal ozelliklerini, organik asit ve mineral icerigini degerlendirmektir. YCT’nin artisi, yag, titrasyon asitligi,…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 2×… on determining the optimal concentration of the additive and its effect on the quality of the final product. The relevance of the work is driven by the growing demand for products with enhanced biological value and antioxidant activity, …
Observational (human)Antioxidants and polyphenolsAroma, 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.
Spot a paper that doesn't belong, or one that's missing? Tell us.