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.”
18 studies match for “food matrix”
… 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 given to the effects of …
ReviewAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×… many other sought after functional 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 …
ReviewGut and microbiomeCultivation and shadingProcessing, milling and qualityCited 33×… and enhance consumer experience. The development of the House of Quality (HoQ) matrix revealed that aspects such as ingredient formulation, matcha powder quality, sugar measurement control, and the selection of milk types have strong …
Observational (human)Processing, milling and qualityFood products and applicationsAroma, flavor and sensory… is developing innovations to address the sustainability issues facing the food packaging industry. Our research has shown that green matcha extract can be a promising source of antioxidants for the production of bioactive pectin …
Observational (human)Antioxidants and polyphenolsCognition, mood and stressFood products and applicationsCited 23×… of matcha (≥1 %) significantly reduced the stiffness of the dough matrix, restricted its ability to expand during fermentation, and disrupted the structure of gluten protein. Furthermore, freezing induced moisture …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 12×… DES and the DES-extracted matcha were directly incorporated into the agar matrix, with DES simultaneously serving as extraction solvent and plasticizer. Structural and physicochemical analyses (FTIR, SEM, DSC, contact angle, …
Agronomy / cultivationAntioxidants and polyphenolsInflammation and immunityMarket, culture and sustainabilityCited 9×… the world in recent years and is frequently referred to as a mood-and-brain food. Previous research has demonstrated that three constituents present in matcha tea, l-theanine, epigallocatechin gallate (EGCG), and caffeine, affect mood …
Randomized controlled trialCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 66×… with their retention factors at 7 and 13%, which can proceed with the leaf matrix to the large intestine. Conclusions: Malic, oxalic, and citric acids, the carbohydrates D-glucose, L-arabinose, and L-rhamnose, are almost entirely …
In vitro / cell studyMetabolism and weightGut and microbiomeCultivation and shadingCited 3×… and commercial product categories evaluated. These findings represent matrix- and assay-dependent analytical differences and should not be interpreted as evidence of physiological oxidative stress or health effects.
Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensory… yeast L. thermotolerans DiSVA322 improves its chemical composition: the tea matrix serves as a protective vehicle that enhances probiotic survival, while the yeast modulates and optimizes the phytochemical bioactive profile and …
In vitro / cell studyAntioxidants and polyphenolsL-theanine and caffeineGut and microbiome… and non-volatile metabolites. Tea powder promoted a denser starch-gluten matrix, thereby improving cooking performance, texture, and overall sensory quality and acceptability, while significantly increasing starch and phenolic …
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and quality… comparison because processing severity, solids intake, sweeteners and matrix interactions are often poorly reported. Consumption evidence confirms broad geographic expansion and product diversification, but most surveys measure …
ReviewAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… preparation was carefully optimized for the efficient removal of coextracted matrix components. The optimal sample preparation procedure involved swelling of the sample in water; extraction with acetonitrile; removal of water by …
Chemical / analyticalSafety, contaminants and toxicityAuthenticity and analytical methodsL-theanine and caffeineCited 25×… (ROS) generated from photo-sensitizers like chlorophyll within the matcha matrix.Prolonged UV light exposure induces significant exponential degradation of caffeine in matcha. While matcha contains inherent antioxidants (e.g., …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and quality… catechins, although their extractability may be limited by the plant cell wall matrix. In this study, enzymatically hydrolyzed matcha (HMC) was prepared using viscozyme, and its polyphenol composition and antioxidant activities were …
Other / not statedCognition, mood and stressAntioxidants and polyphenolsProcessing, milling and quality… were blended with glycerol as a plasticizer to produce a biodegradable film matrix. Matcha tea (MT) powder was then incorporated into this matrix at varying concentrations (1%, 2%, 5%, 10 wt%) as a natural antioxidant and antimicrobial …
Other / not statedAntioxidants and polyphenolsInflammation and immunityProcessing, milling and quality… made by finely grounding green tea leaves and is increasingly used to flavour food products. The aim of this thesis was to produce a shortbread biscuit product containing MGTP and to evaluate its consumer acceptability and the effect of …
Clinical trial (non-randomized)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeineEvery 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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