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.”
315 studies match for “food”
The production of Matcha for processed food is increasing in recent years. However, Matcha has many problems for use in processed food, such as bad suspension, color deterioration, and high costs. We developed fine Matcha to overcome these …
Food science / processingProcessing, milling and qualityFood products and applicationsCited 1×Novel of hematopoietic system and hepatic system under the usage of antioxidant plants such as chia seeds and matcha green tea were critical sites in this study which promoted by crucial health of New-Zealand white (NZW) rabbits as a model…
Food science / processingCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 1×… (EGCG), matcha, and instant tea, were chosen as constituents of tea-flour food, aimed at regulating the release of glucose from starchy foods in the postprandial period. Six starches were chosen for internal composition analysis and …
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 76×… from plant-associated microbes, highlighting the importance of considering foods and food products as meta-organisms. Overall, we describe a novel workflow for discovering relationships between individual food compounds and the …
Animal studyCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 4×Matcha green tea powder (MGTP) is made with finely ground green tea leaves that are rich in phytochemicals, most particularly catechins. Shortbread biscuits were enriched with MGTP and evaluated for consumer acceptability and potential…
Observational (human)Metabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 40×… This new approach contributes to the verification of the authenticity of food and improvement in its traceability.
Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineAuthenticity and analytical methodsCited 3×Background/objectives: This study tested the influence of in vitro digestion on the release of organic acids and low molecular weight saccharides of matcha. Methods: The concentrations of analytes in the raw and undigested portion of…
In vitro / cell studyMetabolism and weightGut and microbiomeCultivation and shadingCited 3×… accessibility of these powders has led to their being more widely used in food production. The aim of this study was to evaluate the total phenolic content (TPC) and antioxidant capacity (AC) of white chocolate (WCh) supplemented …
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 14×Aim of study: To assess the impact of pH level on force decay and color stability of orthodontic elastomeric chains (EOC) after exposure to commonly used beverages. Materials and methods: A total of 120 chain cuts were prepared from 2…
Food science / processingSkin, oral and dentalProcessing, milling and qualityFood products and applicationsCited 6×… of tea and mate extracts as natural antibacterial and antioxidant agents for food applications.
Chemical / analyticalAntioxidants and polyphenolsInflammation and immunityAuthenticity and analytical methodsCited 17×This study aimed to investigate the effects of cold storage time and matcha addition on the multi-scale structure and functionality of gluten protein and starch in re-steamed bread. Results showed that prolonged cold storage destroyed the…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsBackground: Matcha is increasingly consumed in flavored and milky forms, but the effect of preparation conditions on its antioxidant-oxidant profile remains unclear. Methods: Twenty-six commercial matcha products (unflavored and various…
Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensoryMatcha is known to have a high content of bioactive compounds compared to regular green tea. This is because matcha is consumed in the form of a whole powder, so that all the compounds in tea leaves are also consumed. In Gorontalo City,…
Food science / processingAntioxidants and polyphenolsCognition, mood and stressProcessing, milling and qualityAbstract Matcha is recognised for its rich phytochemical composition, while blackberries are abundant in anthocyanins and phenolic compounds. This study evaluated the sensory properties, phenolic profile, colour dynamics, and antioxidant…
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryРабота посвящена изучению аминокислотного состава разработанного мясосодержащего продукта. При разработке рецептуры особое внимание уделялось белковому составу сырья и расчету аминокислотного скора. Для увеличения количества белка, а также…
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicityBackground: Mindfulness practices, such as breathing meditation (BM), reduce stress and enhance mood. One such practice is mindful eating, where a practitioner focuses on the five senses while eating or drinking. A novel set of prototypes…
Randomized controlled trialCognition, mood and stressProcessing, milling and qualityFood products and applicationsCited 1×In this study, the changes in nutritional composition, phenolic compounds and antioxidant activity in free and bound fractions of shortcrust cookies were investigated. By incorporating ingredients such as kamut, matcha tea, dried mango and…
In vitro / cell studyAntioxidants and polyphenolsFood products and applicationsMetabolism and weightCited 12×This study was conducted to evaluate the storage conditions of matcha (Camellia sinensis) according to temperature during 2 months. The moisture content of matcha tend to decrease with increasing temperature. To evaluate the brightness and…
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 39×The odorants contributing to the characteristic aroma of matcha were investigated by analysis of the headspace samples and the volatile fractions prepared by a combination of solvent extraction and the SAFE techniques using three matcha…
Chemical / analyticalAroma, flavor and sensoryAuthenticity and analytical methodsSkin, oral and dentalCited 63×The purpose of this study was to compare the polyphenol, antioxidant and antidiabetic potential of powdered Matcha and bagged Sencha tea during in vitro digestion. Total phenols (TP), flavonoids (TF), flavanols (TFLA), antioxidant and…
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 31×Recently, matcha tea (MT) -a finely powdered form of green tea- has successfully been emerged in the global beverage market. Among its health-promoting properties, the potential modulatory gut microbiome effect has gained increased…
Systematic review / meta-analysisAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×Background/objectives: Matcha tea is widely recognized for its antioxidant and anti-inflammatory properties; however, its health-promoting benefits depend on the gastrointestinal bioaccessibility of its phytochemicals. This study evaluated…
In vitro / cell studyAntioxidants and polyphenolsL-theanine and caffeineGut and microbiomeTea powder incorporation is a promising strategy for developing functional fresh noodles, but the effects of different tea powders on noodle quality and metabolic characteristics remain unclear. In this study, 20% of wheat flour was…
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsProcessing, 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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