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.”
155 studies match
Terbul Bulan Unyil
Ivola Piscessario Geraldyne, Alwi Agil — Zenodo (CERN European Organization for Nuclear Research)Terang bulan Unyil adalah versi miniatur dari kue terang bulan atau martabak manis. Ini adalah camilan populer yang berasal dari Indonesia dan sekarang tersebar luas di berbagai negara.produk kami memilik khas yang sangat menonjol, kami…
Other / not statedFood products and applicationsPENGARUH STORYTELLING MARKETING TERHADAP BRAND EQUITY DAN KEPUTUSAN PEMBELIAN (Survei Pada Video Iklan Allure Matcha Latte Story Di Youtube)
Nirakatriena Pravitaswari, Zainul Arifin, Mukhammad Kholid MawardiThis study aims to examine the effect of Storytelling Marketing on Brand Equity and its impact on Purchase Decision. The survey was conducted on 100 active netizens who had purchased and consumed Allure Matcha Latte products, besides…
Observational (human)Food products and applicationsMarket, culture and sustainabilityCited 5×Study on processing techniques of matcha short biscuit
Dong Ha Jun — Science and Technology of Food IndustryThe formula and baking techniques of matcha short biscuit were obtained by orthogonal experiment,and namely wheat flour 1000g,white sugar 330g,cream 20g,shortening 150g,egg 170g,milk powder 46g,baking soda 0. 7g,edible ammonium bicarbonate…
Sensory / consumerFood products and applicationsProcessing, milling and qualityAroma, flavor and sensoryComparison of phenolic content and antioxidant activity of matcha, green leaf and white leaf tea infusions
Maria Sielicka, Eylul Isik, Julia Szulc — Bulgarian Portal for Open ScienceTea infusion, as a valuable source of bioactive compounds, substantially contributes to daily polyphenols intake. Among green teas, matcha, which is grounded Tencha tea grown under shaded conditions, gains popularity not only as an…
Observational (human)Antioxidants and polyphenolsCultivation and shadingFood products and applicationsProduction and Characterization of Fine Matcha for Processed Food
Yasuhiro Haraguchi, Yukio Imada, Sin-ichi Sawamura — NIPPON SHOKUHIN KOGYO GAKKAISHI(1) 種々の抹茶の粒度分布を測定し,抹茶の粒度域が1∼100μmと広いことが判明した.抹茶を食品加工用として使用する場合には,生地の膨らみの悪さ・飲料では沈降性・練り物には色付けの悪さなどの問題があり,これが大きな粒度域の抹茶に起因するのではないかと思われた.(2)…
Other / not statedProcessing, milling and qualityFood products and applicationsCited 17×Організація та технологія приготування напоїв на основі матчі для спеціалізованих закладів ресторанного господарства
Олена Станіславівна Павлюченко, Вікторія Віталіївна Винник — Institutional Repository of National University of Food TechnologiesОхарактеризовано матчу як перспективну сировину для виробництва напоїв у спеціалізованих закладах ресторанного господарства. Matcha is characterized as a promising raw material for the production of beverages in specialized establishments…
Food science / processingFood products and applicationsThe impact of geographical indications on the power relations between producers and agri-food corporations
Kae Sekine — Routledge eBooksIn recent years, a number of Asian countries have introduced new legislation on geographical indications (GIs), in tandem with the increased adoption of trade agreements and a more general tendency toward market liberalization. Following…
Other / not statedProcessing, milling and qualityFood products and applicationsMarket, culture and sustainabilityCited 7×DESARROLLO DE TRES FORMULACIONES DE DULCES TIPO GOMITA CON PROPIEDADES FUNCIONALES Y REDUCIDAS EN AZÚCAR
Andrea Alejandra Azurdia Juárez — Repositorio Institucional USACEn el presente trabajo de graduación se realizaron gomitas de dulce con azúcar reducida e ingredientes funcionales. Se formularon gomitas reducidas en azúcar al 40, 60 y 80 %, utilizando como edulcorantes el isomalt y una mezcla de stevia…
Sensory / consumerAroma, flavor and sensoryFood products and applicationsPlan de negocios para la producción y comercialización de bebidas naturales frías a base del té de matcha en la ciudad de Quito
Molina Ávila, Ramiro AlexanderThe food and beverage industry in Ecuador is one of the most important, as well as the most competitive, due to the variety of products offered by the participants, although these goods mostly have little added value and do not focus on…
Observational (human)Metabolism and weightFood products and applicationsMarket, culture and sustainabilityCited 1×Čokolády se zvýšeným obsahem zdraví prospěšných látek
Karolína Nováková — Digital Repository (National Repository of Grey Literature)The diploma thesis on the subject of Chocolates with an increased content of health beneficial substances was elaborated in the years 2018 to 2020 at the Institute of Postharvest Technology of Horticultural Products at the Faculty of…
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsDesenvolvimento de Doce para Diabéticos Utilizando Matchá (Camellia Sinensis)
Ioshimi Lilian Watanabe Hasunuma, Nolam Ryuki Miazato Suenaga, Juliany Piazzon GOMES, et al. — Editora Blucher eBooksO consumo por alimentos beneficos a saude vem conquistando cada dia mais adeptos a procura por melhor qualidade de vida, principalmente quando se trata de individuos com restricoes como o consumo de acucar (Diabetes mellitus). Pensando…
Chemical / analyticalAntioxidants and polyphenolsFood products and applicationsAuthenticity and analytical methodsElaboración de galletas de té matcha como fuente adicional de fibra y de antioxidantes
Juan Pablo Gaona Hernandez — instname:Universidad de los AndesNowadays, matcha tea is a high quality ingredient due to its dietary fiber and antioxidant content, which lead to the development of a daily intake product such as cookies. In this case three types of flour were used: oat, almond and chia…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsDesenvolvimento de produtos numa empresa de refrigerantes: o exemplo da água tónica rosé e do chá matcha aromatizado
Renata do Carmo MadeiraSensory / consumerAroma, flavor and sensoryFood products and applicationsProduct Development of Matcha Puff Pastry with Red Dates Filling
Pey Lin LeeMatcha 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 polyphenolsElaboración de productos de repostería ricos en antioxidantes y fibra dietaría provenientes de diferentes variedades de té.
Juan Pablo Gaona Hernandez — instname:Universidad de los AndesEl 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 sensoryЗастосування порошку чаю матча в виробництві екструзійних продуктів
Ярослава Володимирівна Семченко, Володимир Миколайович Ковбаса, Аліна Володимирівна Ковтун — Institutional Repository of National University of Food TechnologiesЗасвідчую, що в цій кваліфікаційній роботі немає запозичень із праць інших авторів без відповідних посилань.Здобувач____________________ (підпис) Київ -2021 р.НАЦІОНАЛЬНИЙ УНІВЕРСИТЕТ ХАРЧОВИХ ТЕХНОЛОГІЙ Інститут (факультет)…
Other / not statedFood products and applicationsAntioxidants and polyphenolsProcessing, milling and qualityYEŞİL ÇAY TOZU (MATCHA) İLAVE EDİLEN DONDURMALARIN DUYUSAL ÖZELLİKLERİ VE FİZİKOKİMYASAL KARAKTERİSTİKLERİNİN BELİRLENMESİ, ORGANİK ASİT VE MİNERAL İÇERİĞİNİN TESPİTİ
Arzu Kavaz Yüksel, Mehmet Yüksel, İhsan Güngör ŞatBu 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×New tastes in green tea : a novel flavor for familiar drinks, dishes, and desserts
睦子 徳永, Stuart Atkin, 洋子 豊崎 — Medical Entomology and ZoologyThe perfect guide to introducing green tea into the modern lifestyle of health-conscious people. THE WINNER OF THE GOURMAND WORLD COOKBOOK AWARDS in the category of the Best Book in Cooking with Wine, Beer or Spirits for Books New Tastes…
Food science / processingAroma, flavor and sensoryFood products and applicationsCited 5×Perencanaan usaha pengolahan matcha latte dengan kapasitas 500 botol (@250ml) per hari
Joshua Okta Denindra, Naolasari Kiko Febriandini — Widya Mandala Catholic University Surabaya Repository (Widya Mandala Catholic University Surabaya)Matcha Latte merupakan produk minuman milk tea. Usaha Rumah Tangga Matcha Latte direncanakan memiliki kapasitas produksi 500 botol/hari. Usaha ini direncanakan didirikan di Nginden Kota, Surabaya, Jawa Timur, Indonesia. Usaha “Matcha…
Other / not statedFood products and applicationsMarket, culture and sustainabilityDesenvolvimento de frozen yogurt contendo Camellia sinensis
Jaqueline Saracini — Institutional Repository of the Federal Technological University of Paraná (RIUT) (Federal University of Technology – Paraná)The consumption of healthier foods has been growing worldwide. This increase is justified by the innumerable benefits they bring to human health because they are rich in vitamins, minerals and chemical constituents. In view of this fact,…
Food science / processingAntioxidants and polyphenolsFood products and applicationsMarket, culture and sustainabilityIDENTIFIKASI SENYAWA AKTIF ALKALOID, CATECHIN DAN GENISTEIN PADA PRODUK DARK CHOCOLATE DENGAN PENAMBAHAN GREEN TEA MATCHA DAN SOY POWDER
Habiburohman, DS Yusep Ikrawan, DS HervellyKakao adalah salah satu komoditas yang cukup banyak dijumpai di Indonesia. Hampir seluruh kalangan menyukai hasil produk olahan dari kakao seperti cokelat batang karena rasanya yang nikmat. Namun perannya dalam memenuhi kebutuhan gizi bagi…
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryPerencanaan pabrik crackers salut matcha dengan kapasitas produksi 2 ton (200.000 kemasan) per hari
Eunike Hana Putri Pattiselanno, Ria Venia Nokas, Gabriella Rizki Anastasia Sari — Widya Mandala Catholic University Surabaya Repository (Widya Mandala Catholic University Surabaya)Biskuit merupakan salah satu produk makanan ringan yang banyak dikonsumsi masyarakat karena praktis dan harganya terjangkau. Crackers merupakan jenis biskuit yang paling populer di pasaran. Tingginya tingkat konsumsi crackers di Indonesia…
Other / not statedFood products and applicationsMarket, culture and sustainabilityStudie proveditelnosti – založení matcha pekárny v ČR
Blanka PreslováTato diplomova prace se zabýva technicko–ekonomickou studii tzv. studii proveditelnosti, týkajici se založeni matcha pekarny na uzemi Ceske republiky. Prace se sklada ze dvou casti – teoreticke a prakticke. Cilem me prace je rozhodnout,…
Other / not statedFood products and applicationsMarket, culture and sustainabilityAdvances in research on development of matcha products
Xu Yan — Beverage industryAs a natural superfine green tea powder,matcha has high nutritional and edible values. Matcha was summarized in the status quo of studies on related products and the advances in research on its use in cereal and oil products,beverage…
Food science / processingProcessing, milling and qualityFood products and applicationsHow 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.
Spot a paper that doesn't belong, or one that's missing? Tell us.