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.”
135 studies match
Penelitian ini mengeksplorasi potensi Cyclea barbata (umumnya dikenal sebagai tanamancincau) untuk digunakan sebagai metode alternatif untuk mengekstrak pektin, bahanpengental yang umum digunakan. Pektin tersedia dalam bentuk cair dan…
Other / not statedAroma, flavor and sensoryМақала матча шайымен байытылған бисквит жартылай фабрикатының антиоксиданттық қасиеттерін зерттеуге арналған, бұл дұрыс тамақтануға деген қызығушылықтың артуы аясында маңызды болып табылады. Зерттеудің мақсаты-матчаны пайдаланып оңтайлы…
Other / not statedAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsPerkembangan bisnis di Abad ke-22 telah berkembang sangat pesat dan mengalami metamorfosis yang berkesinambungan di bidang usaha kuliner. Kemunculan bisnis kuliner didasarkan pada perilaku masyarakat yang memiliki daya beli tinggih.…
Randomized controlled trialAroma, flavor and sensorySkin, oral and dentalFood products and applicationsThe article is devoted to the development of a functional confectionery compounding confectionery product using non-traditional raw materials, which was chosen as Matcha green tea. Periodic reception of Matcha tea helps to preserve the…
Chemical / analyticalAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 7×Social media's increasing influence has changed how customers see and assess food and beverage items, shaping not only what consumers buy but also how much they are willing to pay for it. Despite its unusual flavor, matcha, a traditional…
Observational (human)Food products and applicationsMarket, culture and sustainabilityAroma, flavor and sensoryHellyer uses the case of tea to illuminate Japan&s;s long global entanglements. Beginning with its eighth-century transmission from China, he tracks how practices like matcha and sencha emerged through technological borrowings and shifting…
Observational (human)Market, culture and sustainabilityAroma, flavor and sensoryMSMEs play a crucial role in the national economy as they absorb a large workforce, drive the growth of the creative industry, and contribute significantly to Gross Domestic Product (GDP). However, in the era of digitalization and…
Food science / processingFood products and applicationsMarket, culture and sustainabilityAroma, flavor and sensoryBackground: Excessive amount of prolonged high-intensity exercise is characterised by an increase in pro-inflammatory markers resulting in decreased sports performance and recovery period. Dietary intervention like inclusion of…
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsInflammation and immunityKebutuhan masyarakat modern terhadap pangan praktis dan bergizi mendorong inovasi produk fungsional seperti snack bar. Penelitian ini bertujuan mengembangkan energy bar berbasis tepung daun kelor (Moringa oleifera) bernama K-BARZ, yang…
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsThis research is a descriptive study. The purpose of this study was to survey the sweetened beverages consumption behaviours and to define related factors with the sweetened beverages consumption behaviours as well as to find the sweetness…
Observational (human)Food products and applicationsMarket, culture and sustainabilityAroma, flavor and sensoryOur Matcha Filling delivers distinctive umami-rich flavor of premium Japanese green tea in a versatile bakery format. Captures matcha's complex character: grassy notes balanced with subtle sweetness and unique savory undertones matcha…
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsExperimental trials with different freeze-dried berries showed that freeze-dried raspberries had the best sensory compatibility with matcha tea flavour. They provided the product with balanced acidity, a distinctive aroma, and the highest…
Sensory / consumerAroma, flavor and sensoryFood products and applicationsProcessing, milling and qualityCloudscape is more than just a beverage; it's a sensory experience created to elevate the typical coffee experience to something sublime. Three distinct, dreamy flavors such like the earthy elegance of Matcha, the buttery richness of…
Observational (human)Aroma, flavor and sensoryFood products and applicationsCognition, mood and stressThe aim of this contribution is to explore the performativity of taste in the Japanese tea ceremony. While widely recognized as a non-Western artistic expression, its aesthetic exploration has largely neglected the significant contribution…
ReviewAroma, flavor and sensoryMarket, culture and sustainabilityMonitoring carotenoids during matcha drying processing is critical for determining the color and aroma quality of matcha. The objective of this study is to monitor the carotenoid content during different phases of matcha drying utilizing a…
Chemical / analyticalProcessing, milling and qualityAroma, flavor and sensoryAuthenticity and analytical methodsВ статье авторами рассмотрена возможность применения зеленого чая матча в технологии мучных кондитерских изделий на примере кексов. Зеленый чай матча содержит в большом количестве танины, кофеин, аминокислоты и другие полезные вещества и…
Food science / processingL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensory世界的な抹茶需要により，外国での抹茶生産が増え，輸出戦略の構築のためには国産抹茶の特徴を把握する必要がある。本研究では香りに着目し，国産抹茶と外国産抹茶の香りを区別する香気寄与成分を主成分分析により特定し，抹茶の香りに重要な低沸点成分とともに定量した。その結果，低沸点成分であるdimethyl sulfide，methyl aldehydes (2-methyl propanal, 3-methyl butanal, 2-methyl…
Other / not statedL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensoryCited 2×抹茶の品質特性は，碾茶が微粉砕されることにより生まれる。そこで，抹茶の性状に適する審査について，用具や実施方法，実施上の着眼点を述べた。
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryMatcha is a kind of Japanese green tea that is traditionally used for the Japanese tea ceremony, Sado, and has, in recent years, also been used as a food ingredient. In addition, Sado and food items containing matcha are becoming popular…
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryProcessing, milling and qualityCited 29×Matcha green tea, a Japanese specialty, is commonly thought to have health advantages. Tea quality will improve taste which results in increased sales. Polypeptide, methionine acids (mostly additive), and cappuccino all contribute to the…
ReviewAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityThis study collected and propagated genetic resources for a native Korean tea plant to select cultivars suitable for shaded environments. The Cv_24 cultivar was compared with the Japanese Yabukida cultivar (Cv_01) and the Korean Chamnok…
Agronomy / cultivationL-theanine and caffeineCultivation and shadingProcessing, milling and qualitySummer and autumn tea tastes bitter and has a weak aroma, which is restricted by technology, quality and other factors. Therefore, the utilization rate of summer and autumn tea has been relatively low, and the tea-producing areas mainly…
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryA diplomamunkám témája egy olyan ostyakészítmény, amit különböző gyógynövényekkel dúsítottam annak érdekében, hogy beltartalmilag egy értékesebb élelmiszert kapjak. A matcha tea és pillangóborsóvirág porral dúsított ostyákat elemanalitikai…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsEvery 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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