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.”
157 studies match for “"green tea"”
… functioning. 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 applications… dibenzo-p-dioxins (PCDD) congeners, in male rats fed with powdered green tea (matcha). The rats were given a treatment diet containing 10% matcha for the first five days. Then, the animals were administered 4 g of 10% matcha …
Animal studyGut and microbiomeProcessing, milling and qualityCited 17×The international market for green tea is growing. Samples of twenty-five powdered green teas were collected from the market in the United States, and their chemical components were compared. Their prices varied widely, from $4.3 to $160 …
Other / not statedAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 14×… In the article, the authors consider the possibility of using matcha green tea in the technology of flour confectionery products on the example of cupcakes. Matcha green tea contains a large amount of tannins, caffeine, amino …
Food science / processingL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensory… and appearance variations. Concrete solutions to inhibit rancidity were matcha green tea because of poliphenol as an antioxidant. Matcha green tea addition and pasteurization improved Serabi Solo quality and inhibited rancidity. Based on …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×… functioning. 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 applicationsCited 2×… chlorophyllide a (Chd a) by the chlorophyllase reaction during incubation, in green tea samples, and found that the total content of PB a markedly increased in both Sencha and Matcha, compared with the initially present PB a content in …
Other / not statedProcessing, milling and qualityCited 13×… hyaluronidase assays, and an activated macrophage cell model in vitro. Matcha green tea powder was tested for comparison. Hot-water and ethanol extracts of soft rush as well as matcha showed comparable lipoxygenase inhibition, with IC50 …
In vitro / cell studyInflammation and immunityProcessing, milling and qualityMarket, culture and sustainabilityCited 6×Green tea, the most widely consumed beverage in Japan, plays an important role in Japanese food culture. In this chapter, the authors first introduce the unique processes that produce health-promoting and high-quality Japanese green tea, …
Food science / processingAroma, flavor and sensoryMarket, culture and sustainabilityCultivation and shadingGreen tea is associated with health benefits. Some studies showed enhanced exercise-induced fat oxidation with intake of capsulated green tea components, primarily with epigallocatechin-3-O-gallate, but that effect was never observed with …
ReviewMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 1×Introduction: Antibacterial ingredients with high safety and mild taste that can be used for mouthwash for children are required.Matcha is one of the natural beverages that is made from the leaves of Camellia sinensis and widely consumed…
Food science / processingInflammation and immunitySkin, oral and dentalProcessing, milling and qualityMatcha, a powder processed from tea leaves, has a unique green tea flavor and appealing color, in addition to many other sought after functional properties for a wide range of formulated food applications (e.g., dairy products, bakery …
ReviewGut and microbiomeCultivation and shadingProcessing, milling and qualityCited 33×… of matcha. The discussion primarily distinguishes between matcha and regular green tea with processing and compositional factors, and demonstrates beneficial health effects of consuming matcha. Preferred Reporting Items for Systematic …
ReviewAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 39×… during 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×Matcha 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 caffeineMatcha, or powdered green tea, has been gaining popularity and is no longer consumed only in the form of infusions, finding new uses in gastronomy and the food industry. The range of teas available on the food market has expanded …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 13×Analysis of three matcha (cyclone-, bead- and stone-milled) revealed differences in their sizes and surface morphologies. Using liquid chromatography, 4 sugars, 6 organic acids, 18 amino acids and 9 polyphenols were detected in all matcha…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 28×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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