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.”
116 studies match for “flavor quality”
Matcha is one of the flavor that most of the teenagers like to consume. However, most of the people did not consume red dates. Therefore, matcha puff pastry with red dates filling was prepared in order to make everyone acceptable on red …
Observational (human)Aroma, flavor and sensoryFood products and applicationsAntioxidants and polyphenols… their best condensed source. Due to its unique chemical composition and prized flavour, which sets it apart from other tea beverages, it is considered the highest quality tea. Its health-promoting properties are attributed to the high …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 321×El té en la actualidad se ha implementado en nuevas preparaciones como en productos de repostería como galletas. En este proyecto se evaluaron cuatro variedades de té: Chai, Matcha, Earl Grey y Rooibos, a las cuales se les determinó la…
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… on determining the optimal concentration of the additive and its effect on the quality of the final product. The relevance of the work is driven by the growing demand for products with enhanced biological value and antioxidant activity, …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsTea varieties play a crucial role on the quality formation of matcha. This research aimed to examine the impact of four specific tea plant varieties (Okumidori, Longjing 43, Zhongcha108, and E'Cha 1) on various aspects of matcha, including …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 38×Bu calismanin amaci farkli konsantrasyonlarla yesil cay tozu (YCT) ilavesiyle uretilen dondurmalarin belirli fizikokimyasal ozelliklerini, organik asit ve mineral icerigini degerlendirmektir. YCT’nin artisi, yag, titrasyon asitligi,…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 2×… ini adalah organoleptik yakni uji ranking dengan atribut tekstur, rasa, aroma dan after taste lalu dilanjutkan mengidentifikasi senyawa aktif alkaloid, catechin dan genistein dalam produk dark chocolate. Hasil dari penelitian tahap …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… beverage vendor and catering service business established to provide premium-quality beverages for customers across Malaysia. The business specialises in serving freshly brewed coffee, rich chocolate beverages, matcha drinks, flavoured …
Observational (human)Food products and applicationsMarket, culture and sustainabilityMetabolism and weightIn this work, several types of column switching were used for a number of analytical problems in liquid chromatography. Thus, comprehensive two-dimensional liquid chromatography was used for the study of tea. This developed into a…
Chemical / analyticalAntioxidants and polyphenolsAuthenticity and analytical methodsProcessing, milling and quality… of humectant and 1 percent to 3 percent of vitamin C. Pigment and spice flavors are not added to the mask of the invention, therefore, the natural color and aroma of green tea are maintained. The mask has the functions of cleaning …
Sensory / consumerAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and quality… growth of matcha latte consumption: first, sensory variations in gradation and flavor; second, cognitive expectations regarding health benefits and product quality; third, emotional projection associated with notions of small indulgence; …
Observational (human)L-theanine and caffeineFood products and applicationsMarket, culture and sustainabilityIntroduction: Antibacterial ingredients with high safety and mild taste that can be used for mouthwash for children are required.Matcha is one of the natural beverages that is made from the leaves of Camellia sinensis and widely consumed …
Food science / processingInflammation and immunitySkin, oral and dentalProcessing, milling and quality… results in soothing green colour of tea and theanine for it non bitter taste. Green tea contains four main catechins, i.e., (−)-epicatechin-3-gallate (ECG), (−)-epicatechin (EC), (−)-epigallocatechin-3-gallate (EGCG) and …
ReviewAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicityCited 3×… is made by finely grounding green tea leaves and is increasingly used to flavour food products. The aim of this thesis was to produce a shortbread biscuit product containing MGTP and to evaluate its consumer acceptability and the …
Clinical trial (non-randomized)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeine… L-Theanine. This process results in a richer green color, smoother flavor, and a more concentrated source of nutrients. Unlike regular green tea, where leaves are steeped and discarded, matcha is consumed in its …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeine… results in soothing green colour of tea and theanine for it non bitter taste. Green tea contains four main catechins, i.e., (−)-epicatechin-3-gallate (ECG), (−)-epicatechin (EC), (−)-epigallocatechin-3-gallate (EGCG) and (−)- …
ReviewAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicityEvery 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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