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.”
91 studies match for “pH level”
… sunlight exposure during the final weeks of growth, the plants produce higher levels of chlorophyll and amino acids, particularly L-Theanine. This process results in a richer green color, smoother flavor, and a more concentrated source …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeine… biological activities. Antioxidant potential was correlated with epicatechin levels and with a significant amount of caffeine. The level of these compounds was influenced by tea samples. Matcha tea (M1) was presented in the finest …
In vitro / cell studyAntioxidants and polyphenolsL-theanine and caffeineGut and microbiomeCited 9×… in diabetic mice. Results: Diabetes resulted in significant weight loss, hyperphagia and hyperglycemia. 16S rDNA sequencing revealed that in diabetes there is significantly increased Bacteroidaceae, Helicobacteraceae, Ruminococcaceae, …
Animal studyMetabolism and weightGut and microbiomeMarket, culture and sustainabilityCited 68×… an electric rice cooker. The results showed that adding tea products at each level could remarkably reduce the in vitro starch digestibility of CR. Compared with IGT and IBT, 3% of Mat significantly decreased the contents of rapidly …
In vitro / cell studyGut and microbiomeProcessing, milling and qualityAroma, flavor and sensoryCited 30×… direct-shading, FRP pole-shading, and screen-shading. The contents of total phenolic compounds were highest in the direct-shaded matcha at 141.6 mg GAE/g. Antioxidant activity was also highest in the direct shaded matcha, which …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 2×… then underwent sensory evaluation and measurements of firmness, total polyphenol content and water activity. In the case of chocolate bars, the ingredients affected mainly the taste and overall impression, but it also affected the …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… proteins, and nucleic acids, resulting 9.1 Introduction 177 9.2 Green Tea Polyphenols and Arginine-Induced Renal Failure 178 9.3 (–)-Epicatechin 3-O-Gallate and ONOO--Mediated Renal Damage 181 9.4 (–)-Epigallocatechin 3-O-Gallate and …
Other / not statedCognition, mood and stressMetabolism and weightAntioxidants and polyphenols… the effects of tea on human health. In the practical part was to determine polyphenol levels spectrophotometrically and by HPLC caffeine content in ten varieties of tea (green, white, black, pu erh and matcha) using two different …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineCultivation and shading… by an artificial aroma, a weak or diluted taste, or an artificial or excessive level of sweetness were evaluated negatively. Second, consumers expressed both interest in and concern about the health-related aspects of matcha latte by …
ReviewAroma, flavor and sensoryFood products and applicationsL-theanine and caffeine… selection of milk types have strong correlations with customer satisfaction levels, emphasizing that improving the quality of raw materials and ensuring flavor consistency should be the top priorities in the product development …
Observational (human)Processing, milling and qualityFood products and applicationsAroma, flavor and sensory… blood glucose, triglyceride, and satiety responses. In the first instance, the phytochemical composition of the MGTP was determined and compared to green tea extract powder (GTEP), another popular product, which is prepared by solvent …
Clinical trial (non-randomized)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeine… as the most aromatic type of tea and is considered to have the highest level of quality. It contains a significant amount of minerals, including fluoride. The aim of this study was to compare the effects of matcha and green tea on …
Randomized controlled trialSafety, contaminants and toxicitySkin, oral and dentalProcessing, milling and quality… chemical quality characteristics (carbohydrates, protein, fat, ash, moisture, pH, total acidity, and total soluble solids), energy content, and sensory evaluation. Results: The results of the chemical analysis revealed a significant …
Sensory / consumerAroma, flavor and sensoryProcessing, milling and qualityFood products and applications… and limited capacity and resources. Furthermore, nursing staff report high levels of stress and burnout in responding to responsive reactive behaviour of OPWD without effective training or support, leading to high turnover and …
ReviewCognition, mood and stressMarket, culture and sustainability… a.) Added Ingredients………………………………………………………………..………3 b.) Caffeine Levels……………………………………………………………...…………4-5 c.) FDA Regulations……………………………………………………………………....…5 d.) Advertisement of Energy Drinks…………………………………………………..….…6 e.) …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineAroma, flavor and sensoryCited 1×… and limited capacity and resources. Furthermore, nursing staff report high levels of stress and burnout in responding to responsive reactive behaviour of OPWD without effective training or support, leading to high turnover and …
Other / not statedCognition, mood and stressMarket, culture and sustainabilityEvery 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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