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.”
132 studies match for “food powders”
… microscopy showed effective emulsification of oil in all emulsions. All powders had low surface fat (2.9-4.2%). The addition of maltodextrin enhanced the bulk density and flowability of powders. Water sorption isotherms indicated …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCognition, mood and stressCited 31×… temperature are important attributes 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, …
Observational (human)Processing, milling and qualityCultivation and shadingMarket, culture and sustainabilityCited 1×… due to their antioxidant properties. The growing accessibility of these powders has led to their being more widely used in food production. The aim of this study was to evaluate the total phenolic content (TPC) and antioxidant …
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 14×… for developing functional fresh noodles, but the effects of different tea powders on noodle quality and metabolic characteristics remain unclear. In this study, 20% of wheat flour was replaced with four tea powders, namely matcha, …
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and quality… of bioactive compounds for sustainable packaging of soluble coffee and matcha powders. The study aims to provide sustainable and functional packaging solutions capable of maintaining the stability and quality of these powdered beverages. …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applications… traditional, prepared at 25 °C, 70 °C, 80 °C, and 90 °C in addition to matcha powders. The results demonstrated that both infusions and matcha powder are sources of the tested elements (potassium, phosphorus, magnesium, calcium, zinc) …
Food science / processingMetabolism and weightProcessing, milling and qualityCultivation and shadingMatcha tea is rich in taste and bioactive constituents, quality evaluation of matcha tea is important to ensure flavor and efficacy. Near-infrared spectroscopy (NIR) in combination with variable selection algorithms was proposed as a fast…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 117×The leaves of the Camellia sinensis plant are used to produce many different types of teas, and green tea is particularly noted for its health promoting properties which are attributed to high concentrations of phenolic compounds known as…
Observational (human)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 46×… 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×… become obsolete in the development of clean-label, plant-based, sustainable food emulsions. Previously, we showed that tailor-made antioxidant-loaded particles can yield both physically and oxidatively stable emulsions, and we expected …
Animal studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 39×… tea powder, and its heat stability demonstrates the usefulness of matcha as a food additive.
Other / not statedMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 49×… tea has versatile health benefits, and attempts are being made to use it as a food additive. In this study, three types of tea powder (TP) [matcha tea powder (MTP), green tea powder (GTP), and black tea powder (BTP)] were used in noodle …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 14×This study quantitatively evaluated the combined effects of water activity (Aw) and light exposure on the degradation kinetics and storage stability of major bioactive compounds in matcha. Matcha samples were stored under controlled water…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCited 1×… between total RNA and miRNA yields extracted from 27 plant-based dried powders. Notably, Matcha exhibited the highest levels of four representative miRNAs: lja-miR166-3p, csn-miR396d-5p, gma-miR396e, and csn-miRn409. The miRNA …
Agronomy / cultivationCultivation and shadingProcessing, milling and qualityAntioxidants and polyphenolsCited 2×This study was realized to determine the effects of whey protein isolate (5% w/v) based edible coatings (WPC) containing different concentrations (3, 6, 9% w/v) of acai powder extract (AE) and matcha extract (ME) on oxidative and microbial…
Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 33×Matcha green tea powder (MGTP) is made with finely ground green tea leaves that are rich in phytochemicals, most particularly catechins. Shortbread biscuits were enriched with MGTP and evaluated for consumer acceptability and potential…
Observational (human)Metabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 40×(1) 種々の抹茶の粒度分布を測定し,抹茶の粒度域が1∼100μmと広いことが判明した.抹茶を食品加工用として使用する場合には,生地の膨らみの悪さ・飲料では沈降性・練り物には色付けの悪さなどの問題があり,これが大きな粒度域の抹茶に起因するのではないかと思われた.(2)…
Other / not statedProcessing, milling and qualityFood products and applicationsCited 17×… 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×In this study, the effects of borage seed oil (BO) and matcha tea (MT) on the physicochemical properties, oxidative stability, color, and tenderness of vacuum-packed lamb meatloaf during 14 days of refrigerated storage were evaluated. No…
Food science / processingMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityConsumer preference for matcha is heavily influenced by its physicochemical properties. The visible-near infrared (Vis-NIR) spectroscopy technology coupled with multivariate analysis was investigated for rapid and non-invasive evaluation…
Observational (human)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 56×The sensory quality of matcha is a pivotal factor in determining consumer acceptance. However, the human sensory panel test is difficult to popularize by virtue of professional requirements and inability to evaluate large samples. The…
Observational (human)Processing, milling and qualityAroma, flavor and sensoryCited 75×… As a natural product with health benefits, tea powder (TP) is widely used in food processing field. In order to explore sensory evaluation, quality components and antioxidant activities among different types of TP, matcha TP, Huangjinya …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 10×Introduction: Green tea is associated with decreased risk for cardiovascular disease and stroke. Matcha is a special kind of powdered green tea known for its use in the Japanese tea ceremony. Due to its influence on lipoprotein parameters,…
Animal studyMetabolism and weightCardiovascular and blood pressureProcessing, milling and qualityCited 10×For serving green tea, there are two prominent methods: steeping the leaf or the powdered leaf (matcha style) in hot water. The purpose of the present study was to reveal chemical and functional differences before and after the powdering…
In vitro / cell studyAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 47×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.