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.”
195 studies match for “food quality”
(1) 種々の抹茶の粒度分布を測定し,抹茶の粒度域が1∼100μmと広いことが判明した.抹茶を食品加工用として使用する場合には,生地の膨らみの悪さ・飲料では沈降性・練り物には色付けの悪さなどの問題があり,これが大きな粒度域の抹茶に起因するのではないかと思われた.(2)…
Other / not statedProcessing, milling and qualityFood products and applicationsCited 17×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×… agriculture and rural communities, the support of traditional practices and food cultures and an increase in exports of local traditional agri-food products. They are also likely to affect power relations among stakeholders in GI food …
Other / not statedProcessing, milling and qualityFood products and applicationsMarket, culture and sustainabilityCited 7×… liking. These findings support the potential of Japanese tea to enhance the quality and sensory appeal of non-dairy fermented beverages.
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensoryA commercial TiO2 heterogeneous photocatalyst, Degussa, p-25, is successfully applied under artificial UV irradiation for oxidation of organic pollutants. However, it suffers from limited surface area, thus affecting its photocatalytic…
Food science / processingMetabolism and weightCultivation and shadingProcessing, milling and quality… while maintaining desirable color, tenderness, and overall physicochemical quality of meatloaves comparable to the control.
Food science / processingMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityAbstract BACKGROUND The aim of this study is to monitor the antioxidant activity (AA) and total phenolic content (TPC) variations of different kinds of teas depending on the infusion temperature and time by using synchronous fluorescence…
Chemical / analyticalAntioxidants and polyphenolsAuthenticity and analytical methodsProcessing, milling and qualityCited 10×Certain foods such as turmeric and green tea have been extensively studied for anticancer properties, while high polyphenol sorghum has not received the same attention. Some bioactive compounds in Sorghum bicolor with anticancer activity …
In vitro / cell studyCancerProcessing, milling and qualityCognition, mood and stressCited 21×Background: Matcha, a powdered form of green tea, is acclaimed for its high antioxidant content and numerous potential health benefits. This study aims to investigate the effects of regular Matcha consumption on mood, stress levels, and…
Observational (human)Cognition, mood and stressAntioxidants and polyphenolsFood products and applicationsThis study aimed to evaluate the effect of popular beverages, coffee, matcha, and protein isolate, on the microhardness and color stability of feldspar glass ceramic (VB) and nano-ceramic hybrid composite (GD) CAD/CAM materials. Three…
Food science / processingSkin, oral and dentalProcessing, milling and qualityFood products and applicationsCited 1×Introduction: Green tea is associated with decreased risk for cardiovascular disease and stroke. Matcha is a special kind of powdered green tea known for its use in the Japanese tea ceremony. Due to its influence on lipoprotein parameters,…
Animal studyMetabolism and weightCardiovascular and blood pressureProcessing, milling and qualityCited 10×Matcha is a kind of powdered green tea produced by grinding with a stone mill. In the present study, the preventive effects of the aqueous extract (water-soluble) and residue (water-insoluble) of Matcha on the antioxidant status and lipid…
Animal studyCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 37×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×… vibrant color and fine powdered consistency. Ceremonial matcha is the highest quality available and is prepared from the youngest leaves of the tea plant while culinary matcha is less expensive and is produced from later harvest leaves. …
Observational (human)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 3×For serving green tea, there are two prominent methods: steeping the leaf or the powdered leaf (matcha style) in hot water. The purpose of the present study was to reveal chemical and functional differences before and after the powdering…
In vitro / cell studyAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 47×… acceptability while maintaining desirable sensory profile and nutritional quality suitable for functional beverage development. Proximate evaluation showed that this optimal Moringa latte met basic criteria for flavoured milk …
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsMetabolism and weight… and functional packaging solutions capable of maintaining the stability and quality of these powdered beverages. The effects of honey and propolis incorporation on the physicochemical, mechanical, optical, and microbiological …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applications… method (SBEM). Tea nang acrylamide content, polyphenol content and flavour quality were analysed by HPLC, colorimetry and sensory evaluation, respectively. A 180°C baking temperature, 7% matcha tea powder (MTP) content and 11 min of …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 7×Purpose: The aim of the study is to evaluate the color stability of a conventional composite resin and bulk-fill composite resins. Material Methods: A total of 120 samples of 10 mm diameter and 2 mm thickness were prepared from three…
Randomized controlled trialSkin, oral and dentalProcessing, milling and qualityFood products and applicationsCited 3×Matcha, as a healthy food additive, has been widely utilized in traditional foods such as noodles, cookies, and bread. However, there are several challenges that must be addressed in the quality of matcha-incorporated foods, with the most …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… 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 caffeineIn recent years, consumer demand for healthier foods with enhanced nutritional value has increased. In this context, this study aimed to develop gluten-free cookies based on oat flour enriched with matcha powder. Three formulations were …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryEvery 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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