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.”
205 studies match for “food processing”
… 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 applications… focus, and natural wellness solutions, matcha has emerged as a powerful superfood. Among the many options available today, Ozoku Matcha stands out as a premium-grade green tea powder crafted for those who demand purity, potency, and …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineHipertensi merupakan salah satu penyakit tidak menular (PTM) dengan prevalensi tinggi di Indonesia dan erat kaitannya dengan pola konsumsi makanan tinggi natrium. Desa Tanjung Pering memiliki potensi komoditas lokal berupa ubi jalar yang…
Other / not statedCardiovascular and blood pressureAntioxidants and polyphenolsAbstract Background Caffeine, the world’s most widely consumed psychoactive substance, modulates neuromuscular function, enhancing reaction time, muscle contraction, and endurance at moderate doses, but provoking tremors, fatigue, and…
Food science / processingCognition, mood and stressL-theanine and caffeineFood products and applicationsẢnh hưởng của nguyên liệu và chế độ xử lý nhiệt (chần, hấp, sấy) trong quy trình công nghệ sản xuất bột matcha chè xanh đã được thực hiện trong nghiên cứu này. Nguyên liệu lá chè Truồi tại xã Lộc An, huyện Phú Lộc, tỉnh Thừa Thiên Huế được…
Other / not statedAntioxidants and polyphenolsGut and microbiomeCultivation and shading… of smartphone-based biosensors via green nanoparticle for clinical diagnosis, food, and environmental monitoring. In this study, we developed a novel portable smartphone-based biosensor via green dendrimer-coated matcha extract/silver …
Chemical / analyticalAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 28×… that the dessert is of good quality, safe for consumption, and complies with food safety requirements. Economic analysis revealed that the product may be profitable for the company: the production cost of one dessert is EUR 4.35, and …
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 stress… innovative techniques to enhance the quality, stability, and bioactivity of food and beverage products. The study covers several key areas that can be divided into three chapters. The first step is the electrochemical monitoring of …
Observational (human)Processing, milling and qualityFood products and applicationsCognition, mood and stressMonitoring 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 methodsAim: The aim of this study was to assess the effect of different teas on surface roughness and surface morphology of a conventional resin and three bulk-fill composite resins. a Materials and Methods: The three bulk-fill (Beautifil, Tetric…
Food science / processingSkin, oral and dentalFood products and applications… not only for the preparation of a drink, but in the technology of various food products. The work was carried out at Far Eastern State Technical Fisheries University. Cupcakes were made according to the standard recipe and technology …
Food science / processingL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensoryThe 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×… 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 in countries where matcha drinking is a new experience. Therefore, …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryProcessing, milling and qualityCited 29×Bahulu Panas is a traditional bahulu store located in Tikam Batu, Kedah, owned by Muhammad llhamy bin Kamal, situated at Lot 1139, Kampung Batu, Tikam Batu, 08600, Sungai Petani, Kedah. Rooted in family tradition, Bahulu Panas has long…
Food science / processingFood products and applicationsMarket, culture and sustainabilityCardiovascular and blood pressureFermented foods are increasingly integrated into daily diets due to their health benefits. Among these, yoghurt is widely consumed and often enhanced with bioactive plant-based ingredients. This study investigates the impact of matcha tea …
Food science / processingProcessing, milling and qualityFood products and applicationsAntioxidants and polyphenolsAbstract Ceramic vessels have long been central to the preparation and consumption of powdered green tea, referred to as matcha in Japan. Chanoyu, the Japanese term used to denote the practice of drinking matcha, literally translates to…
Food science / processingMarket, culture and sustainabilityProcessing, milling and quality… solve the problem of color change caused by too high temperature in the tea processing by temperature control technology. This meets the standards and requirements of tea factory production and operation, can provide a wider …
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 applicationsSerabi Solo is a traditional food made from rice flour, coconut milk, sugar, salt, water and other ingridients. Serabi is round, flat and porous. Coconut milk was used to develop serabi's taste making it sweet and savory. However, …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×In 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 applicationsCited 2×Hub. wa.me/6285745239520, produsen bubuk minuman terdekat, supplier bubuk minuman malang, supplier bubuk minuman surabaya, supplier bubuk minuman pasuruan, franchise minuman kekinian, bubuk minuman premium, supplier bahan baku minuman,…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… and drinks popular both at Japan and abroad are due to the Japanese sweets food culture, also known as wagashi (和菓子：wagashi) made from matcha has a long history. In 1958, the first matcha soft cream was produced in Japan, followed by …
Food science / processingMarket, culture and sustainabilityAroma, flavor and sensoryFood products and applications… to a more comprehensive understanding of matcha tea, its importance in the food industry, describing individual quality characteristics and methods of their determination. The experimental part deals with the preparation of matcha …
Sensory / consumerProcessing, milling and qualityAuthenticity and analytical methodsEvery 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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