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.”
5 studies match for “chlorophyll degradation”
… analysis were conducted to reveal the expression levels of genes related to chlorophyll content and chlorophyll a/b ratio under natural light and shading conditions. Experimental results revealed the presence of the following …
Agronomy / cultivationMetabolism and weightL-theanine and caffeineCultivation and shadingCited 7×… emphasis on matrix-dependent changes during processing, including catechin degradation and epimerization, caffeine retention, L-theanine stability, and chlorophyll loss. The implications of these alterations for sensory quality, …
ReviewAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×原料抹茶の保存条件の違いによる品質への影響を試験した。1) クロロフィル類含量では,Chla含量が最も強く温度・期間の影響を受けた。1週目より12週目までは期間が長くなる程減少し,その傾向は温度が高くなるほど著しかった。12週目以降はあまり変化が見られなかった。2) 総ビタミンC含量は,37℃保存では1週目より減少したが,8週目以降はその変化は小さかった。他の温度区では16週目以降ゆるやかに減少した。3)…
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryCited 2×… period) on quality of Matcha have been studied by measuring the contents of chlorophyll and its derivatives, total vitamin C, the surface color value and the amount of oxygen in tea bag. Sensory test was used at the same time. As a …
Food science / processingProcessing, milling and qualityAroma, flavor and sensory… by UV-Vis spectrophotometric analysis, and to elucidate the associated photodegradation kinetics.A controlled experimental design was implemented. Uniform samples of matcha powder (0.05 g ± 0.002 g) were spread in quartz dishes and …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, 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.
Spot a paper that doesn't belong, or one that's missing? Tell us.