Research
The Global Matcha Research Library
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.”
298 studies match
Impact of Bioactive Compounds of Plant Leaf Powders in White Chocolate Production: Changes in Antioxidant Properties during the Technological Processes.
Poliński S, Topka P, Tańska M, et al. — Antioxidants (Basel, Switzerland)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×Color stability and surface roughness of novel single-shade universal composite resins exposed to staining solutions: an in vitro study.
Janson M, Liebermann A, Schoppmeier CM — The Saudi dental journalThis 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×Organic Acid Analysis in Green Tea Leaves Using High-performance Liquid Chromatography.
Shirai N — Journal of oleo scienceGreen 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×Influence of pH levels and beverage exposure on force decay and color stability of orthodontic elastomeric chains: An experimental study.
Blagec T, Šimunović L, Pili Gjumlić S, et al. — The Saudi dental journalAim 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×Mechanism of the Effects of Storage Time and Matcha Addition on the Quality of Re-Steamed Bread: The Structure and Function of Gluten Protein and Starch.
Liu Y, Zhou Q, Li L, et al. — Foods (Basel, Switzerland)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 applicationsOral whole-leaf matcha partially attenuates UV-induced dermoepidermal disruption and collagen phenotype alterations in a rat model of repeated photoaging.
Zorlu Ö, Karabağ S, Özkan M, et al. — Frontiers in medicineBackground 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 dentalPhytochemical Analysis on Matcha Product Content in Gorontalo City
Fitra Nur Aini Idrus, Sunarto Kadir, Moh. Rivai Nakoe — International Journal of Health Economics and Social Sciences (IJHESS)Matcha 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 qualitySensory and nutritional properties of matcha infusions enriched with Qassim blackberries: effects of thermal processing on phenolic profile, color, and antioxidant activity
Nourh A. M. Aleid, Rehab F. M. Ali, Raghad M. Alhomaid, et al. — International Journal of Food Science & TechnologyAbstract 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 sensoryการเปรยบเทยบความสามารถตานอนมลอสระรวมของมทฉะลาเตทชงดวยนมประเภทตางๆ
Ploypin Jurupan, Akkarach Bumrungpert — Journal of Nutrition Association of Thailand (Online)Работа 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 toxicityAnxiolytic activities of Matcha tea powder, extracts, and fractions in mice: Contribution of dopamine D1 receptor- and serotonin 5-HT1A receptor-mediated mechanisms
Yuki Kurauchi, Hari Prasad Devkota, Kengo Hori, et al. — Journal of Functional FoodsAnimal studyAntioxidants and polyphenolsProcessing, milling and qualityCited 27×Feasibility and Efficacy of a Novel Mindfulness App Used With Matcha Green Tea in Generally Healthy Adults: Randomized Controlled Trial.
Tanaka-Kanegae R, Yamada K, Cook CM, et al. — JMIR mHealth and uHealthBackground: 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×Evaluation of the antiglycative and antioxidant activities of matcha tea.
Pannucci E, Della Posta S, Sbrocca I, et al. — Natural product researchMatcha 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×Effect of storage temperature on the antioxidant activity and catechins stability of Matcha (Camellia sinensis).
Kim JM, Kang JY, Park SK, et al. — Food science and biotechnologyThis 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×Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Matcha by Gas Chromatography-Olfactometry Techniques.
Baba R, Amano Y, Wada Y, et al. — Journal of agricultural and food chemistryThe 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×Matcha Tea Quality and Functional Effects on Gut Microbiome: A Comprehensive Systematic Review
Athanasios Gerasopoulos, Georgios Gerasopoulos, Evrydiki Giota, et al. — Food Reviews InternationalRecently, 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×Effects of different categories of tea powders incorporated into fresh noodles on quality, non-volatile metabolites, and aroma characteristics.
Li H, Chen X, Wang S, et al. — Food chemistry: XTea 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 qualityEffect of Green Tea and Tea Catechin on the Visual Motion Processing for Optokinetic Responses in Mice.
Sugita Y, Furukawa T — NeuroscienceIn 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×Changes and dynamics of the main quality components in tea leaves of 4 tea cultivars during the shading process
Zhi Hu, Xinzhuan Yao, Hufang Chen, et al. — Scientia HorticulturaeAgronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 17×Effect of Japanese Tea Addition on The Physical and Chemical Properties and Sensory Acceptance of Fermented Almond and Oat-Based Fermented Drinks
Reno Fitri, Diana Lo — Springer Link (Chiba Institute of Technology)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 sensoryNovel matcha green tea extract for green sol-gel synthesis of TiO 2 : enhancement of surface morphology to improve photocatalytic performance
Riyadh N. Abdullah, Güler Bengüsu Tezel, Mukheled A. Al-Sameraiy — International Journal of Environmental & Analytical ChemistryA 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 qualityThe Effect of Borage Seed Oil (Borago officinalis L.) and Matcha Tea Powder (Camellia sinensis L.) on the Physicochemical Properties, Oxidative Stability, Color, and Tenderness of Vacuum-Packed Lamb Meatloaf During Storage.
Latoch A, Libera J, Öncül N, et al. — Foods (Basel, Switzerland)In 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 qualitySynchronous fluorescence spectroscopy combined with chemometrics for determination of total phenolic content and antioxidant activity in different tea types.
Bilge G, Özdemir KS — Journal of the science of food and agricultureAbstract 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×Changes in the nitrogen footprint of green tea consumption in Japan from 1965 to 2016.
Hirono Y, Sano T, Eguchi S — Environmental science and pollution research internationalHeavy application of nitrogen (N) in tea (Camellia sinensis (L.)) plantations causes various environmental problems. To date, studies on N flows have been limited to the tea plantation level, but the crucial drivers of N flows are…
ReviewCultivation and shadingProcessing, milling and qualityMarket, culture and sustainabilityCited 12×In vitro evaluation of discoloration and surface alteration in self-adhesive resin cements using CIELAB and 3D profilometry.
Schoppmeier CM, Liebermann A, Janson M — Dental and medical problemsBackground: Self-adhesive resin cements (SARCs) are widely used in the field of restorative dentistry due to their simplified application and adequate bonding properties. However, their long-term color and surface stability, particularly…
In vitro / cell studyProcessing, milling and qualityCited 1×How this library is built
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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