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 “product quality”
… bitter taste of matcha were well balanced with smooth milk. In contrast, products characterized by an artificial aroma, a weak or diluted taste, or an artificial or excessive level of sweetness were evaluated negatively. Second, …
ReviewAroma, flavor and sensoryFood products and applicationsL-theanine and caffeine… FCOM2 exhibited water absorption and mixing parameters suitable for cookie production according to the Chopin Mixolab. Matcha enrichment significantly increased protein and mineral contents, while lipid and carbohydrate levels …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryPangsit roll lumer is an innovative food product that transforms traditional dumpling wrappers into a modern snack with flavor varieties applied on the outside, such as chocolate, matcha, and tiramisu. This study aims to analyze the …
Observational (human)Aroma, flavor and sensoryFood products and applicationsMarket, culture and sustainability… like “Matcha vs. Coffee” or “Ceremonial vs. Culinary” are used to authenticate products while flattening cultural complexity. The findings suggest that these myths operate more as marketing strategies than as cultural designations. …
Observational (human)Market, culture and sustainabilityMetabolism and weightProcessing, milling and quality… breast milk and foods with sufficient protein and iron content can improve the quality of breast milk for babies. Utilizing local food ingredients with the nutritional content needed by breastfeeding mothers can help to increase the …
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsMarket, culture and sustainability… This study provided a scientific and novel method for the stability of matcha quality in production.
Chemical / analyticalProcessing, milling and qualityAroma, flavor and sensoryAuthenticity and analytical methodsCited 49×Matcha 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×… communication—openness, empathy, supportiveness, positiveness, and equality—and interpreted through customer satisfaction theory. The findings reveal that all five communication dimensions were consistently implemented across …
Food science / processingProcessing, milling and qualityFood products and applicationsCognition, mood and stress… relevant beverage whose mineral profile may contribute to dietary quality and support physiological functions related to metabolic health.
Food science / processingMetabolism and weightProcessing, milling and qualityCultivation and shadingAbstract White compound chocolate, which lacks cocoa mass, typically contains low levels of phenolic compounds and exhibits limited antioxidant activity. This study aims to investigate the effect of instant coffee and matcha tea on the…
Food science / processingAntioxidants and polyphenolsFood products and applicationsProcessing, milling and quality… plant in Indonesian online media, with a special focus on how agronomic quality attributes become the foundation that translates matcha as a functional plant. Matcha (Camellia sinensis L.) has transformed from an ancient Japanese …
Food science / processingAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and quality… acceptable on red dates. The purposes of this study are to develop a bakery product with nutritious health benefits, to study the proximate test results and physical properties of developed product named as matcha puff pastry with red …
Observational (human)Aroma, flavor and sensoryFood products and applicationsAntioxidants and polyphenolsEl 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 sensoryPenelitian yang dilakukan bertujuan untuk mengevaluasi persepsi konsumen terhadap produk Nugget Pisang dengan berbagai macam rasa. Nugget pisang merupakan produk inovatif yang memadukan tekstur renyah di bagian luar dengan rasa pisang yang…
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… component composition of marshmallows, organoleptic and physicochemical quality indicators of the samples were studied, as a result of which it has been found that marshmallow samples with isomalt and isomalt and matcha tea have …
Observational (human)Aroma, flavor and sensoryFood products and applicationsProcessing, milling and quality… Uji tea (Uji-cha), with a particular focus on distribution structure and quality coordination.Various statistical data and literature were analyzed while incorporating interviews with 13 business operators from producers to tea …
ReviewProcessing, milling and qualityMarket, culture and sustainabilityAroma, flavor and sensoryThis research aims to analyze the effect of adding stevia leaf powder as a sugar substitute on the chemical and organoleptic properties of functional drinks matcha. The experimental design used was a Completely Randomized Design (CRD) with…
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsProcessing, milling and quality… as a drink and as a component in various beverages, snacks and other food products.In this review, the available scientific information of the chemical constituents and their analysis and biological activities were critically …
ReviewAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 61×… 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 black nets with …
Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 78×High-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×… %. The formulation was compiled taking into account the yield of the finished product weighing 500 g. The production of bread samples consisted of the following stages: preparation of raw materials, adding ingredients, kneading dough, 2 …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… developed in accordance with documents defining technical requirements for the products in question. Experimental tests were carried out in a single laboratory complex of the departments of food technology and food engineering, at the …
Chemical / analyticalAntioxidants and polyphenolsFood products and applicationsProcessing, milling and qualityMilk 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 methods… parameters in the serum, liver, and kidney and expression levels of major products of advanced glycation end products (AGEs), N(6)-(carboxylmethyl)lysine (CML) and N(6)-(carboxylethyl)lysine (CEL), receptor for AGE (RAGE), and sterol …
Animal studyCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 38×… trend in the culinary industry has made desserts one of the most favored products in the market due to their delicious flavors and attractive serving style. This activity aims to develop an innovative dessert product in the form of …
Observational (human)Food products and applicationsMarket, culture and sustainabilityProcessing, milling and qualityEvery 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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