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.”
306 studies match for “mill”
Matcha, or powdered green tea (Camellia sinensis) of the Tencha type, is popular all around the world, and its consumption continues to rise. Because of its unique cultivation method, it is rich in phytochemicals and has many…
Agronomy / cultivationSafety, contaminants and toxicityCultivation and shadingProcessing, milling and qualityCited 7×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×For high-value-added products such as matcha, scientific confirmation of the origin is essential for quality assurance and fraud prevention. In this study, three nondestructive analytical techniques, specifically fluorescence (FF),…
Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineAuthenticity and analytical methodsCited 3×Bioactive compounds present in the powdered leaves of matcha green tea (Camellia sinensis L.) (MGTP) and moringa (Moringa oleifera) (MOLP) seem to be related to health benefits due to their antioxidant properties. The growing accessibility…
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 14×This study investigated the color stability and surface roughness of three novel single-shade universal composites after exposure to common staining solutions. A total of 120 specimens (n = 40 per composite) were fabricated from Transcend…
In vitro / cell studyProcessing, milling and qualityCited 5×Green tea is a popular refreshing drink with several functional properties attributed to its bioactive compounds. The bioactive content and composition vary with several factors. Several advances in chromatographic studies have facilitated…
Chemical / analyticalAuthenticity and analytical methodsCognition, mood and stressCultivation and shadingCited 18×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×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 Repeated ultraviolet (UV) exposure promotes oxidative stress, extracellular matrix remodeling, and disruption of dermoepidermal architecture, all of which contribute to skin photoaging. Although green tea derivatives have been…
Animal studyCognition, mood and stressAntioxidants and polyphenolsSkin, oral and dentalMatcha 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×Matcha tea is obtained from Camellia sinensis plants grown in the shade and is consumed as a whole powder of the leaves. Matcha is reported to have a high content of bioactive components, such as catechins and quercetin, which underlie…
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityCited 7×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×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×Tea 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 qualityIn general, catechins contained in green tea are believed to have positive effects on the human body and mental health. The intake of epigallocatechin gallate (EGCG), a major polyphenol in green tea, is known to be effective for retinal…
Animal studyAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and qualityCited 12×The rising demand for dairy-free and functional beverages has increased interest in plant-based fermented drinks due to their nutritional benefits. Combining plant ingredients with probiotics offers a promising alternative to dairy…
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 qualityIn this study, the effects of borage seed oil (BO) and matcha tea (MT) on the physicochemical properties, oxidative stability, color, and tenderness of vacuum-packed lamb meatloaf during 14 days of refrigerated storage were evaluated. No…
Food science / processingMetabolism 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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