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.”
20 studies match for “color parameters”
… (P < 0.05). The edible coating process had no negative effects (P > 0.05) on color, texture, physicochemical composition, and consumer preferences. This result showed that the use of AE and ME in WPC formulation inhibited lipid …
Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 33×… compounds. This study evaluated the sensory properties, phenolic profile, colour dynamics, and antioxidant potential of pure matcha (MT) and a matcha beverage formulated with 15% Qassim blackberry powder (BL) at three extraction …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… application and adequate bonding properties. However, their long-term color and surface stability, particularly under the influence of pigment-rich dietary substances, remain a critical concern in aesthetic restorations. …
In vitro / cell studyProcessing, milling and qualityCited 1×Purpose: The aim of the study is to evaluate the color stability of a conventional composite resin and bulk-fill composite resins. Material Methods: A total of 120 samples of 10 mm diameter and 2 mm thickness were prepared from three …
Randomized controlled trialSkin, oral and dentalProcessing, milling and qualityFood products and applicationsCited 3×… storage duration; and to evaluate the effect of matcha tea addition on yoghurt colour parameters. Yoghurts were prepared with varying concentrations of matcha powder (0%, 0.2%, 0.5%, and 1%). Afterwards, they were analysed over 27 days …
Food science / processingProcessing, milling and qualityFood products and applicationsAntioxidants and polyphenols… the changes of tea leaf area, free amino acid content and photosynthetic parameters under natural light and shading conditions, to ensure that moderate shading did not reduce but improved the quality of tea. Transcriptome sequencing …
Agronomy / cultivationMetabolism and weightL-theanine and caffeineCultivation and shadingCited 7×… that determine the shelf life of foods, particularly in powder form, whereas color is a key factor influencing consumer acceptance. As the popularity of matcha green tea powder is increasing, this study investigated whether the country …
Observational (human)Processing, milling and qualityCultivation and shadingMarket, culture and sustainabilityCited 1×… design (CRD) with, namely very young, young, a little old and old leaves. The parameters observed in this study included moisture content, ash content, crude fiber content, tannin content, total phenol, total flavonoids, antioxidant …
Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 6×… pattern. This research was repeated 2 times so obtained 18 trial units. The parameters observed in this research were : water content, the total amount of flavonoid, fenol, and tannin, antioxidants activity based on IC50, The result of …
Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 3×… inulin and matcha tea. Products were characterized in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant activity, and color). Additionally, technological properties including …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 4×Color is a key indicator for evaluating the quality of tea during processing; various processing procedures can significantly affect the content of fat-soluble pigments of tea, which in turn affects the color and quality of finished tea. …
Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 4×… and anti-inflammatory activity (egg albumin denaturation) were assessed, and color parameters (L*, a*, b*, chroma, hue, browning index, ΔE) were measured. Results and Discussion: The Mix exhibited significantly higher total phenolics …
In vitro / cell studyAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 1×… natural antioxidant value, addition of matcha could also gives natural green color for cajuputs candy. Acceptance value using rating hedonic test toward addition of matcha in cajuputs candy chosen was 1%, which had higher color …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityMarket, culture and sustainability… plants are shaded prior to harvest. This practice enhances the accumulation of chlorophyll, caffeine, L-theanine, and other bioactive compounds. In addition, specialized post-harvest processing, including careful hand-picking, gentle …
ReviewCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 2×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… The results showed that FCOM2 exhibited water absorption and mixing parameters suitable for cookie production according to the Chopin Mixolab. Matcha enrichment significantly increased protein and mineral contents, while lipid …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryKebutuhan masyarakat modern terhadap pangan praktis dan bergizi mendorong inovasi produk fungsional seperti snack bar. Penelitian ini bertujuan mengembangkan energy bar berbasis tepung daun kelor (Moringa oleifera) bernama K-BARZ, yang…
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… Matcha, as a finely ground tea powder with a high content of catechins, chlorophyll, amino acids, and natural antioxidants, is considered a promising component for the development of functional fermented products. The study …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… and nitrogen of the glutelin fraction can represent the identification parameters of matcha tea — a correlation was observed between these ratios and the content of catechins and tannins. It was shown that the chlorophyll content …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 1×… solubility at a temperature of 80 °C and stirring for 10 minutes. With these parameters, the maximum dissolution of matcha tea is achieved - 97.2 %. The authors have developed a recipe for cupcakes with the addition of matcha green tea. …
Food science / processingL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensoryEvery 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.