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.”
12 studies match for “beverage ingredients”
The Content of Bioactive Compounds and Technological Properties of Matcha Green Tea and Its Application in the Design of Functional Beverages.
Najman K, Sadowska A, Wolińska M, et al. — Molecules (Basel, Switzerland)… for both "hot" and "cold" consumption. It is a rich source of bioactive ingredients, thanks to which it has strong antioxidant properties. In this research, an organoleptic evaluation was carried out, and the physical …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 31×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)… sinensis leaves, has gained increasing attention as both a traditional beverage and a functional food ingredient. While previous reviews have focused on its phytochemical profile and biological activities, less attention has been …
ReviewAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×From coffee to matcha: decoding the multidimensional competence of matcha as a sustainable and health-promoting coffee substitute.
Hu H, Zhang H, Liu Z, et al. — Journal of the science of food and agriculture… health benefits, and production processes of two globally popular stimulant beverages: coffee and matcha. Both beverages are rich in bioactive compounds such as caffeine, polyphenols, and amino acids, which contribute to their …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 1×Effect of Japanese Tea Addition on The Physical and Chemical Properties and Sensory Acceptance of Fermented Almond and Oat-Based Fermented Drinks
Reno Fitri, Diana Lo — Springer Link (Chiba Institute of Technology)The rising demand for dairy-free and functional beverages has increased interest in plant-based fermented drinks due to their nutritional benefits. Combining plant ingredients with probiotics offers a promising alternative to dairy …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensoryPenerapan Metode Quality Function Deployment dalam Pengembangan Produk Minuman “Matcha Boy”
Ivan Abraham, Rifky Maulana, Samuel Kevin Sihombing, et al. — Jurnal Ilmu Sosial dan Humaniora.… between consumer needs and the technical characteristics of the “Matcha Boy” beverage product, playing a crucial role in translating the voice of the customer (VoC) into measurable decision-making within the product development process. …
Observational (human)Processing, milling and qualityFood products and applicationsAroma, flavor and sensoryKopi Coklat Enterprise
Muhammad Zamdanil Ali Mohammad Danil, Muhammad Syafiq Mohd Zailani, Muhammad Naufal Izuddin Ahirunnisham — UiTM Institutional Repositories (Universiti Teknologi MARA)Kopi Coklat Enterprise is a proposed beverage vendor and catering service business established to provide premium-quality beverages for customers across Malaysia. The business specialises in serving freshly brewed coffee, rich chocolate …
Observational (human)Food products and applicationsMarket, culture and sustainabilityMetabolism and weightMatcha as a Source of Bioactive Compounds: A Review of Health-Promoting Properties and Potential Applications.
Sławińska P, Raczkowska E — Nutrients… into a variety of products, including bakery goods, dairy products, functional beverages, and nutraceutical formulations. The collected findings suggest that matcha may exert a broad spectrum of beneficial biological effects due to its …
ReviewCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 2×Synergistic enhancement of matcha tea with strawberry (Qassim region) aqueous extracts: influence of extraction temperature on phytochemicals, vitamin C, and bioactivities.
Aleid NAM, Alhomaid RM, Ali RFM, et al. — Frontiers in nutrition… °C preserves heat-labile nutrients. These findings enable targeted functional beverage development through precise temperature control and synergistic ingredient blending.
In vitro / cell studyAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 2×New tastes in green tea : a novel flavor for familiar drinks, dishes, and desserts
睦子 徳永, Stuart Atkin, 洋子 豊崎 — Medical Entomology and Zoology… original cookbook that ushers an underappreciated flavor into the kitchen as a beverage and a cooking ingredient. The range of recipes is startling. Green Tea Latte, Matcha Smoothie, or Iced Matcha au Lait take the greens' in new …
Food science / processingAroma, flavor and sensoryFood products and applicationsCited 5×Ozoku Matcha – Premium Shade-Grown Green Tea for Energy & Antioxidants
Ozoku Matcha — Zenodo (CERN European Organization for Nuclear Research)… cellular health For health-conscious individuals, this makes matcha not just a beverage—but a daily wellness ritual. Clean, Steady Energy Without the Crash If you rely on coffee for energy but hate the jitters and crashes, Ozoku Matcha …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineEffect of powdered green tea matcha on biofilm formation by mutans Streptococci
Mochamad Fahlevi Rizal, Noboru Kaneko, Hiroshi Ogawa — STOMATOLOGY EDU JOURNALIntroduction: Antibacterial ingredients with high safety and mild taste that can be used for mouthwash for children are required.Matcha is one of the natural beverages that is made from the leaves of Camellia sinensis and widely consumed …
Food science / processingInflammation and immunitySkin, oral and dentalProcessing, milling and qualityHow 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.
Spot a paper that doesn't belong, or one that's missing? Tell us.