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.”
76 studies match for “food culture”
… aesthetic exploration has largely neglected the significant contribution of food and tea prepared and shared – kaiseki (meal), wagashi (sweets), usucha and koicha (thin and thick tea) – while emphasizing what is commonly related to the …
ReviewAroma, flavor and sensoryMarket, culture and sustainability… the Japanese tea ceremony, Sado, and has, in recent years, also been used as a food ingredient. In addition, Sado and food items containing matcha are becoming popular in countries where matcha drinking is a new experience. Therefore, …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryProcessing, milling and qualityCited 29×… heritage while embracing innovation, making it a treat that transcends cultures. Bahulu Kingya preserves heritage while embracing innovation, making ii a treat that transcends cultures. Furthermore, The Bahulu Kingyo series offers …
Food science / processingFood products and applicationsMarket, culture and sustainabilityCardiovascular and blood pressureAtualmente, é crescente a preocupação dos consumidores com a saúde e a procura por alimentos que não apenas nutram, mas também promovam o bem-estar. Neste contexto, aumenta a procura por alternativas vegetais ao leite de origem animal,…
Animal studyAntioxidants and polyphenolsL-theanine and caffeineFood products and applications… and drinks popular both at Japan and abroad are due to the Japanese sweets food culture, also known as wagashi (和菓子：wagashi) made from matcha has a long history. In 1958, the first matcha soft cream was produced in Japan, followed by …
Food science / processingMarket, culture and sustainabilityAroma, flavor and sensoryFood products and applications… a story of how the global tea trade facilitated the growth of tea-drinking cultures in both the U.S. and Japan in the nineteenth and twentieth centuries when tea became an essential component of the national diet.Adopting the term …
Other / not statedMarket, culture and sustainabilityFood products and applications… de sérénité, d’esthétique et de bien-être, il incarne aujourd’hui un phénomène culturel à part entière, nourri par la mondialisation et la médiatisation des pratiques alimentaires. Ce mémoire s’intéresse à la manière dont ce produit, …
Other / not statedAuthenticity and analytical methodsMarket, culture and sustainabilityAroma, flavor and sensoryЯ як здобувач(ка) Національного університету харчових технологій розумію і підтримую політику університету з академічної доброчесності.Я не надавав(-ла) і не одержував(-ла) недозволеної допомоги під час підготовки цієї роботи.Використання…
Other / not statedSkin, oral and dentalProcessing, milling and qualityFood products and applications… which suggests that cornstarch combined with tea may be used as a functional food supplement for diabetes patients.
Animal studyMetabolism and weightGut and microbiomeMarket, culture and sustainabilityCited 68×… organic crop, and the dried powder is applied to the processing of unique foods in Japan. The current study investigates the anti-inflammatory effects of edible soft rush using lipoxygenase and hyaluronidase assays, and an activated …
In vitro / cell studyInflammation and immunityProcessing, milling and qualityMarket, culture and sustainabilityCited 6×This study aims to examine the effect of Storytelling Marketing on Brand Equity and its impact on Purchase Decision. The survey was conducted on 100 active netizens who had purchased and consumed Allure Matcha Latte products, besides…
Observational (human)Food products and applicationsMarket, culture and sustainabilityCited 5×The formula and baking techniques of matcha short biscuit were obtained by orthogonal experiment,and namely wheat flour 1000g,white sugar 330g,cream 20g,shortening 150g,egg 170g,milk powder 46g,baking soda 0. 7g,edible ammonium bicarbonate…
Sensory / consumerFood products and applicationsProcessing, milling and qualityAroma, flavor and sensory… 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, especially …
Food science / processingAroma, flavor and sensoryMarket, culture and sustainabilityCultivation and shading… were sweetened with 20 % sugar, heated, cooled, and fermented with a mixed culture of Lactobacillus bulgaricus , Lactobacillus acidophilus , and Streptococcus thermophilus at 42 °C for 8 hours. Tea addition significantly affected pH, …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensoryThe food and beverage industry in Ecuador is one of the most important, as well as the most competitive, due to the variety of products offered by the participants, although these goods mostly have little added value and do not focus on …
Observational (human)Metabolism and weightFood products and applicationsMarket, culture and sustainabilityCited 1×… throughout the world and is frequently referred to as a mood- and brain food. Matcha tea consumption leads to much higher intake of green tea phytochemicals compared to regular green tea. Previous research on tea constituents …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 70×… of Postharvest Technology of Horticultural Products at the Faculty of Horticulture at the Mendel University in Brno. The work consists of a literary part, which includes the legislative requirements for chocolate and chocolates …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsNowadays, matcha tea is a high quality ingredient due to its dietary fiber and antioxidant content, which lead to the development of a daily intake product such as cookies. In this case three types of flour were used: oat, almond and chia…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsPermen cajuputs® merupakan produk konfeksioneri fungsional berupa permen keras yang telah terbukti memiliki sejumlah manfaat terhadap kesehatan. Penambahan matcha di dalam permen cajuputs memberikan manfaat berupa nilai antioksidan dan…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityMarket, culture and sustainabilityMatcha Latte merupakan produk minuman milk tea. Usaha Rumah Tangga Matcha Latte direncanakan memiliki kapasitas produksi 500 botol/hari. Usaha ini direncanakan didirikan di Nginden Kota, Surabaya, Jawa Timur, Indonesia. Usaha “Matcha…
Other / not statedFood products and applicationsMarket, culture and sustainabilityThe consumption of healthier foods has been growing worldwide. This increase is justified by the innumerable benefits they bring to human health because they are rich in vitamins, minerals and chemical constituents. In view of this fact, …
Food science / processingAntioxidants and polyphenolsFood products and applicationsMarket, culture and sustainability… matcha powder at high concentrations may alter the activity of starter cultures, affecting the rate of acid accumulation and the structural properties of the gel. The optimal amount of matcha was found to improve texture, increase …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsBiskuit merupakan salah satu produk makanan ringan yang banyak dikonsumsi masyarakat karena praktis dan harganya terjangkau. Crackers merupakan jenis biskuit yang paling populer di pasaran. Tingginya tingkat konsumsi crackers di Indonesia…
Other / not statedFood products and applicationsMarket, culture and sustainabilityTato diplomova prace se zabýva technicko–ekonomickou studii tzv. studii proveditelnosti, týkajici se založeni matcha pekarny na uzemi Ceske republiky. Prace se sklada ze dvou casti – teoreticke a prakticke. Cilem me prace je rozhodnout,…
Other / not statedFood products and applicationsMarket, culture and sustainability… their nutritional benefits, health effects, and use in both traditional cultures and today’s world. Coffee is the world’s primary source of caffeine and may raise LDL (bad) cholesterol, a risk factor for heart disease, but coffee …
Other / not statedCognition, mood and stressMetabolism and weightCardiovascular and blood pressureEvery 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.