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.”
6 studies match for “Glutens”
This study aimed to investigate the effects of freezing duration and matcha concentration on the rheological properties, moisture distribution, and multiscale structure of dough. The results indicated that both freezing and high…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 12×Matcha is a popular nutritious food ingredient with strong health benefits. The interplay between matcha and gluten is essential for developing high-quality matcha-noodles. Herein, the effects of matcha and its active components,…
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 46×This study aimed to investigate the effects of cold storage time and matcha addition on the multi-scale structure and functionality of gluten protein and starch in re-steamed bread. Results showed that prolonged cold storage destroyed the…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsIn recent years, consumer demand for healthier foods with enhanced nutritional value has increased. In this context, this study aimed to develop gluten-free cookies based on oat flour enriched with matcha powder. Three formulations were…
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryThis study explores the potential of some commercially available plant proteins to increase the protein content of gluten free cookies produced from green lentil flour. Isolates from hemp seed, brown rice, yellow pea, and pumpkin seed were…
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 4×Tea powder incorporation is a promising strategy for developing functional fresh noodles, but the effects of different tea powders on noodle quality and metabolic characteristics remain unclear. In this study, 20% of wheat flour was…
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityEvery 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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