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.”
12 studies match for “Bread”
… crucial scientific insights for recipe optimization and quality control in bread production.
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 12×… structure and functionality of gluten protein and starch in re-steamed bread. Results showed that prolonged cold storage destroyed the integrity of gluten networks by breaking disulfide bonds and altering protein secondary …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsThe purpose of the study is to enrich wheat bread with matcha green tea. Objectives: analysis of the nutritional value and chemical composition of matcha, drawing up a recipe with the added additive, identifying changes in the organoleptic …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… 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 effect of its consumption on postprandial blood glucose, triglyceride, …
Clinical trial (non-randomized)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeineIn the present study, tea variety and proportions and tea nang production conditions were optimised to improve tea nang flavour, and dynamic changes in polyphenols and acrylamide content were determined. Orthogonal experimental design was…
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 7×… Objective: The objective was to develop an organoleptically acceptable bread spread using Psidium guajava (Guava) and Camellia sinensis (matcha). Sensory and proximate analysis of the most acceptable variant was evaluated. Further …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsInflammation and immunity(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×… with normal ones. Finally, fine Matcha added to dough was found to cause the bread to rise better than normal. Thus, fine Matcha is useful for processed food in producing less sedimentation, improving the colorimetry, and augmenting the …
Food science / processingProcessing, milling and qualityFood products and applicationsCited 1×… tea leaves that are rich in phytochemicals, most particularly catechins. Shortbread biscuits were enriched with MGTP and evaluated for consumer acceptability and potential functional health properties. Baking decreased the content of …
Observational (human)Metabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 40×… collection highlights the diversity of research performed across the entire breadth of oncology research by women scientists pursuing STEM careers. Nine (9) research articles, from 14 submitted to FIO within this section, published …
Systematic review / meta-analysisMetabolism and weightCancerGut and microbiome… has been widely utilized in traditional foods such as noodles, cookies, and bread. However, there are several challenges that must be addressed in the quality of matcha-incorporated foods, with the most significant being the prevention …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… and surface decoration of baked goods such as cakes, rolls, pastries, and bread. Ingredients: Water, High Fructose Corn Syrup, Maltose Syrup, Non-Dairy Creamer, Matcha Powder, Edible Salt, Food Additives (Hydroxypropyl Distarch …
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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