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.”
195 studies match for “Food quality”
… in natural, plant-based additives as alternatives to synthetic compounds in food products. This study investigated the polyphenolic profiles, total polyphenol content (TPC), total antioxidant capacity (TAC), and antibacterial activity …
Observational (human)Antioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityMục tiêu: Nghiên cứu nhằm đánh giá ảnh hưởng của việc bổ sung bột matcha và xanthan gum đến chất lượng sữa chua trong quá trình bảo quản lạnh. Phương pháp: Sữa chua được bổ sung matcha ở tỷ lệ 0,1-0,5% và xanthan gum ở tỷ lệ 0-0,1%. Các…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsMatcha (MC) is a powdered green tea rich in polyphenols and catechins, although their extractability may be limited by the plant cell wall matrix. In this study, enzymatically hydrolyzed matcha (HMC) was prepared using viscozyme, and its…
Other / not statedCognition, mood and stressAntioxidants and polyphenolsProcessing, milling and qualityTea 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×The production of Matcha for processed food is increasing in recent years. However, Matcha has many problems for use in processed food, such as bad suspension, color deterioration, and high costs. We developed fine Matcha to overcome these …
Food science / processingProcessing, milling and qualityFood products and applicationsCited 1×Compared with green tea powder, whether enzyme-deactivated by steam or pan-fire, matcha is rich in nutrients, but is more expensive. Using steamed green tea powder to adulterate matcha often occurs and this study provided an effective…
Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsCited 18×Many processed soybean products are popular in society, one of which is soy milk. One of the derivative products of soy milk is ice cream. Generally, ice cream is added with flavors and colorings, including matcha powder. However, it turns…
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… Currently, the transition towards the consumption of healthy and sustainable food and beverages promoting human health and well-being is strongly encouraged and biologically active compounds from natural resources have a broad range of …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensoryPenelitian ini bertujuan untuk mengidentifikasi senyawa aktif dalam produk cokelat hitam, seperti alkaloid dalam bubuk kakao yang bertindak sebagai endorfin untuk menimbulkan rasa bahagia, dan flavonoid dari green tea matcha yang berfungsi…
Sensory / consumerAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… matcha, and whey protein). These formulas were assessed for their chemical quality characteristics (carbohydrates, protein, fat, ash, moisture, pH, total acidity, and total soluble solids), energy content, and sensory evaluation. …
Sensory / consumerAroma, flavor and sensoryProcessing, milling and qualityFood products and applications… levels. However, caffeine consumption has the potential to affect sleep quality, especially when consumed excessively. This study aims to analyze the effect of sugar-free caffeine consumption on sleep quality and daily activity …
Observational (human)Cognition, mood and stressL-theanine and caffeineProcessing, milling and qualityThe purpose of the work is to calculate the cost of the developed functional drink based on mast tea. Matcha is a Japanese powdered green tea. At the first stage, the total investment volume is estimated: the prices for equipment and…
Observational (human)Food products and applicationsMarket, culture and sustainabilityAntioxidants and polyphenolsIn our day-to-day lives, nutrition and dietary supplements are necessities for work balance and active energy in our bodies. Also, in homeopathic medicine, allopathic medicines are given, and in Ayurveda, herbal medicines are given.…
ReviewMetabolism and weightProcessing, milling and qualityFood products and applications… polymer matrix, has generally proven the usability of MT as an antioxidant in food packaging films.
Other / not statedAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityРОЗРОБКА ТЕХНОЛОГІЇ СИРНИКІВ НА ОСНОВІ СИРКОВИХ ПАСТ З ДОДАВАННЯМ ПОРОШКУ ЗЕЛЕНОГО ЧАЯ
Other / not statedProcessing, milling and qualityFood products and applications… cognitive function were assessed utilizing a psychometric test battery. Daily food intake was assessed by a Brief-type Self-administered Diet History Questionnaire (BDHQ). In the gender-specific analysis, a significant cognitive …
Randomized controlled trialCognition, mood and stressAntioxidants and polyphenolsProcessing, milling and qualityCited 46×… 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 weight… mediator. It is recommended that culinary business actors enhance the visual quality of content and the café visiting experience, that students be more mindful of hedonic consumption impulses, and that future research incorporate …
Observational (human)Food products and applicationsProcessing, milling and qualityMarket, culture and sustainability… kontribusi teoritis dalam pengembangan kajian perilaku konsumen pada industri Food and Beverage yang terus berkembang pesat khususnya terhadap trend Matcha, serta diharapkan untuk menjadi masukan bagi Jun Matcha Club dalam meningkatkan …
ReviewFood products and applicationsAuthenticity and analytical methodsProcessing, milling and quality… the archaic form of powdered green tea, matcha, has become a global superfood fad, bringing the traditional practices that maintained matcha production for centuries into greater visibility as well. This article surveys the major …
Observational (human)Market, culture and sustainabilityProcessing, milling and qualityFood products and applicationsThe effects of different storage conditions (temperature and period) on quality of Matcha have been studied by measuring the contents of chlorophyll and its derivatives, total vitamin C, the surface color value and the amount of oxygen in …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryKebutuhan 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 applicationsTea foam is crucial for new food and drink innovations. This study examined nine types and grades of matcha, identifying Longjing 43 as a high-quality raw material for matcha with good foaming properties. Foam scanning, particle …
Food science / processingMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 9×… Corn Syrup, Maltose Syrup, Non-Dairy Creamer, Matcha Powder, Edible Salt, Food Additives (Hydroxypropyl Distarch Phosphate, Locust Bean Gum, Citric Acid, Potassium Sorbate, Titanium Dioxide, Food Flavoring, Tartrazine, Brilliant …
Food science / processingProcessing, 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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