MatchaDB

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.”

Popular searchesL-theanineEGCG and catechinsCaffeineFocus and memoryStress and sleepWeight and metabolismGut healthContaminantsPesticidesShade-growingAroma and flavorTea ceremony

21 studies match for “Chemical stability”

2025Journal articleFree to read

The Effect of Borage Seed Oil (Borago officinalis L.) and Matcha Tea Powder (Camellia sinensis L.) on the Physicochemical Properties, Oxidative Stability, Color, and Tenderness of Vacuum-Packed Lamb Meatloaf During Storage.

Latoch A, Libera J, Öncül N, et al. — Foods (Basel, Switzerland)

… study, the effects of borage seed oil (BO) and matcha tea (MT) on the physicochemical properties, oxidative stability, color, and tenderness of vacuum-packed lamb meatloaf during 14 days of refrigerated storage were evaluated. No …

Food science / processingMetabolism and weightAntioxidants and polyphenolsProcessing, milling and quality
2020Journal articleFree to read

Processing of green tea pastes by micro wet milling system: Influences on physicochemical and functional properties

Md Zohurul Islam, Yutaka Kitamura, Mito Kokawa, et al. — Innovative Food Science & Emerging Technologies

… than the dry milled Matcha paste. Storage temperature and time affected the stability of ascorbic acid and visual green color at 20, 4, −18, and −60 °C for four weeks. Kinetic analysis demonstrated that first-order kinetic models could …

Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCited 12×
2021Journal articleFree to read

Natural particles can armor emulsions against lipid oxidation and coalescence.

Schröder A, Laguerre M, Tenon M, et al. — Food chemistry

Traditional functional ingredients, such as conventional emulsifiers (surfactants, animal-derived proteins), and synthetic antioxidants may become obsolete in the development of clean-label, plant-based, sustainable food emulsions.…

Animal studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 39×
2026Journal article

Effect of water activity and light exposure on the stability of bioactive compounds in matcha (Camellia sinensis) powder during storage periods.

Kim JM, Lee KY, Choi SG, et al. — Food chemistry

… water activity (Aw) and light exposure on the degradation kinetics and storage stability of major bioactive compounds in matcha. Matcha samples were stored under controlled water activity conditions (Aw 0.11-0.93) and either …

Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCited 1×
2026Journal articleFree to read

A Matcha Tea Formulation Containing Lachancea thermotolerans: Phytochemical Profile After In Vitro Digestion and Effects on Intestinal Epithelial Function.

Rucci C, Feliziani G, Agarbati A, et al. — Nutrients

… benefits depend on the gastrointestinal bioaccessibility of its phytochemicals. This study evaluated the impact of combining matcha tea with the probiotic yeast Lachancea thermotolerans DiSVA322 on bioactive stability and …

In vitro / cell studyAntioxidants and polyphenolsL-theanine and caffeineGut and microbiome
2025Journal article

Comparison of technological and physical properties of matcha powders of different geographical origins.

Stępień A, Liszka-Skoczylas M, Gwóźdź G — Journal of the science of food and agriculture

… at 25 °C. The monolayer moisture content corresponding to the point of maximum stability ranged from 0.045 to 0.053 g water per g of sample. The glass transition temperature of anhydrous matcha powders varied between 106.3 and 139.0 °C. …

Observational (human)Processing, milling and qualityCultivation and shadingMarket, culture and sustainabilityCited 1×
2021Journal article

Effects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballs.

Şen DB, Kılıç B — Meat science

… of acai powder extract (AE) and matcha extract (ME) on oxidative and microbial stability of cooked meatballs during storage (14 d at +4 °C or 60 d at -18 °C). The antioxidant analysis of the extracts demonstrated that ME had higher total …

Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 33×
2026Journal articleFree to read

Mechanized whisking reconstructs matcha foam structure and sensory quality toward hand-whisking

Jiaxin Wu, Zhirui Ye, Jiayi Xu, et al. — LWT

… whisking duration, and matcha powder addition on foaming capacity (FC), foam stability (FS), and sensory quality, followed by process optimization using a Box–Behnken design. A whisking frequency of 5000 rpm provided the best overall …

Observational (human)Antioxidants and polyphenolsL-theanine and caffeineSkin, oral and dental
2018Journal articleFree to read

Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic Response.

Phongnarisorn B, Orfila C, Holmes M, et al. — Foods (Basel, Switzerland)

… (MGTP) is made with finely ground green 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 …

Observational (human)Metabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 40×
2025Journal articleFree to read

Analysis of Variations in Matcha Components Across Different Brands on the Tunisian Market

Authors not listed — Acta Scientifci Nutritional Health

… matcha is crucial to its manufacture.This study organoleptically and physicochemically evaluated three types of matcha tea powder, measuring color (Lab*), water content, water solubility index, water holding capacity, pH, •Brix, as …

Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 1×
2026Journal articleFree to read

Multimodal Sensor Fusion for Non-Destructive Tea Quality Evaluation: Deep Learning-Enabled Methods, Applications, and Challenges.

Hu X, Zhang M, Yang B, et al. — Foods (Basel, Switzerland)

… are discussed in relation to their ability to characterize appearance, chemical composition, aroma, flavor, processing status, and safety-related attributes. Applications are examined for quality grading, chemical composition …

ReviewProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 6×
2025Journal article

Functional biodegradable agar based films from polyphenol-rich matcha extracts via deep eutectic solvents: From microstructure to bioactivity.

Akal GY, Akbaş P — International journal of biological macromolecules

… serving as extraction solvent and plasticizer. Structural and physicochemical analyses (FTIR, SEM, DSC, contact angle, transparency, moisture content, and swelling index) showed that DES strengthened hydrogen bonding relative to …

Agronomy / cultivationAntioxidants and polyphenolsInflammation and immunityMarket, culture and sustainabilityCited 9×
2019Thesis or dissertationFree to read

Pengaruh kelembaban udara (RH) dan lama penyimpanan terhadap sifat fisikokimia dan aktivitas antioksidan puding teh hijau instan

Dwi Rexy Akbar — Widya Mandala Catholic University Surabaya Repository (Widya Mandala Catholic University Surabaya)

Puding instan merupakan campuran beberapa bahan pembentuk gel yang dapat membentuk gel dengan tekstur yang kokoh serta dapat diterima tetapi dengan waktu penyiapan yang singkat. Mutu puding instan dapat ditingkatkan dengan menambahkan…

Other / not statedAntioxidants and polyphenolsProcessing, milling and quality
2026Journal articleFree to read

Beyond Composition: Processing-Driven Transformations and Functional Trade-Offs of Matcha Tea in Foods.

Onder A, Warda M, Yılmaz O, et al. — Foods (Basel, Switzerland)

… a functional food ingredient. While previous reviews have focused on its phytochemical profile and biological activities, less attention has been given to the effects of food processing and matrix interactions on matcha bioactives. This …

ReviewAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×
2025Thesis or dissertation

Metody zpracování a analýzy bioaktivních látek v potravinách a nápojích

Sali Muriqi — Digitální knihovna Univerzity Pardubice (Univerzity Pardubice)

… develop, and optimize 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 …

Observational (human)Processing, milling and qualityFood products and applicationsCognition, mood and stress
2025Journal articleFree to read

Nutraceutical Chocolate: A Novel Delivery System for Herbal Multivitamins & Antioxidants

Asiya Shaik, V. Ragha Sai Pravallika, Velkuru Mohith, et al. — International Journal of Research in Pharmacology & Pharmacotherapeutics

… development and herbal chocolate preparation. Sensory evaluation, physicochemical analysis, and assessment of its antioxidant capacity and multivitamin content will ensure acceptability, stability, and efficacy. This "Nutraceutical …

Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensory
2025Journal articleFree to read

Honey-Propolis-Enriched Pectin Films for Active Packaging of Soluble Coffee and Matcha Powders.

Pauliuc D, Dranca F, Spinei M, et al. — Gels (Basel, Switzerland)

… sustainable and functional packaging solutions capable of maintaining the stability and quality of these powdered beverages. The effects of honey and propolis incorporation on the physicochemical, mechanical, optical, and …

Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applications
2026Journal articleFree to read

Tea-Derived Beverages Worldwide: A Critical Review of Diversity, Chemistry, Processing and Consumption Trends

Manuranjan Gogoi, Gautam Kumar Saikia, Tapan Senchowa, et al. — Journal of Advances in Biology & Biotechnology

… This critical narrative review integrates evidence on beverage diversity, chemical architecture, processing-induced transformation and consumption patterns. Literature published from January 2000 to 20 May 2026 was identified through …

ReviewAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applications
2025Journal articleFree to read

Development of matcha yogurt technology and its physiological-hygienic assessment

I. V. Skulska, O. Y. Tsisaryk, V. Y. Holubev — Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies

The article presents the results of a study on the technological, physicochemical, and functional properties of yogurt enriched with matcha powder, with a focus on determining the optimal concentration of the additive and its effect on the …

Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications
2017Thesis or dissertation

Effect of Matcha green tea powder in shortbread biscuits on consumer acceptability and acute metabolic response

Benjapor Phongnarisorn — White Rose eTheses Online (University of Leeds, The University of Sheffield, University of York)

… glucose, triglyceride, and satiety responses. In the first instance, the phytochemical composition of the MGTP was determined and compared to green tea extract powder (GTEP), another popular product, which is prepared by solvent …

Clinical trial (non-randomized)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeine

How 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.

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