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.”
326 studies match for “processing”
The quality of matcha foam is a key determinant of the sensory characteristics and consumer acceptance of matcha beverages. Although mechanized whisking offers a promising strategy for standardized preparation, whether it can reproduce the…
Observational (human)Antioxidants and polyphenolsL-theanine and caffeineSkin, oral and dentalCooked rice (CR) is a staple diet for many people, but exhibits the high glycemic index that makes it difficult to control the blood glucose. Herein, instant green tea (IGT), instant black tea (IBT) and matcha (Mat) (1, 2 and 3% w/w, rice…
In vitro / cell studyGut and microbiomeProcessing, milling and qualityAroma, flavor and sensoryCited 30×Matcha was analysed for its chemical composition, fibre, vitamin C, caffeine and chlorophyll contents. Flavonoids and phenolics, phenolic profiles and antioxidant activity both in water and methanol solutions were determined. In vitro…
In vitro / cell studyAntioxidants and polyphenolsL-theanine and caffeineGut and microbiomeCited 79×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×Matcha contains several bioactive compounds that contribute to the facilitation of thermogenesis. However, the effects of a single intake of matcha on brown adipose tissue (BAT) activity remain to be elucidated. This study aimed to…
Randomized controlled trialMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineArtificial green tea extracts may enhance exercise-induced fat oxidation. Natural Matcha green tea consumption involves the ingestion of the powdered green tea leaves. We examined the effects of three weeks daily intake of Matcha green tea…
Randomized controlled trialMetabolism and weightProcessing, milling and qualityCardiovascular and blood pressureCited 10×The aim of this work was to optimize our natural hair dyeing system which we described in our previous work and to compare with other dyeing systems. Therefore, we investigated concentration limits of matcha and mordant and compared this…
Sensory / consumerSkin, oral and dentalProcessing, milling and qualityAuthenticity and analytical methodsCited 14×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×… additives were incorporated at four levels (1, 2, 3 and 4%) in two chocolate processing steps (conching and tempering). Additionally, the amounts of phenolic acids, tocopherols, and carotenoids in WCh samples enriched by MGTP and MOLP …
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 dentalBackground: 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 sensory… and business actors need to pay attention to the quality of raw materials and processing processes to maintain the content of active compounds of the product.
Food science / processingAntioxidants and polyphenolsCognition, mood and stressProcessing, milling and qualityРабота 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×Every 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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