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.”
9 studies match for “bakery products”
… distinctive umami-rich flavor of premium Japanese green tea in a versatile bakery format. Captures matcha's complex character: grassy notes balanced with subtle sweetness and unique savory undertones matcha lovers prize. Vibrant green …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… investigated. Cookies were additionally enriched with inulin and matcha tea. Products were characterized in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant activity, and …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 4×… the use of Matcha green tea in the production of Cinnabon buns to improve bakery products’ nutritional value and consumer properties. The study is aimed at studying the effect of Matcha green tea powder on the physicochemical …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… properties for a wide range of formulated food applications (e.g., dairy products, bakery products, and beverage). The properties of matcha are influenced by cultivation method and processing post-harvest. The transition from …
ReviewGut and microbiomeCultivation and shadingProcessing, milling and qualityCited 33×Мақала матча шайымен байытылған бисквит жартылай фабрикатының антиоксиданттық қасиеттерін зерттеуге арналған, бұл дұрыс тамақтануға деген қызығушылықтың артуы аясында маңызды болып табылады. Зерттеудің мақсаты-матчаны пайдаланып оңтайлы…
Other / not statedAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsNowadays, 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 applications… everyone acceptable on red dates. The purposes of this study are to develop a bakery product with nutritious health benefits, to study the proximate test results and physical properties of developed product named as matcha puff pastry …
Observational (human)Aroma, flavor and sensoryFood products and applicationsAntioxidants and polyphenolsTato 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 sustainability… as a functional food ingredient and has been incorporated into a variety of products, including bakery goods, dairy products, functional beverages, and nutraceutical formulations. The collected findings suggest that matcha may exert a …
ReviewCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 2×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.