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.”
25 studies match for “functional food development”
PROSPECTS FOR SPA DESSERTS AS FUNCTIONAL FOODS WITH COLLAGEN, MATCHA, AND NATURAL FLAVOR
Solomiia Sychevska — Перспективи та інновації науки… of SPA desserts-healthy gastronomic products that combine appealing taste, functional properties, and aesthetic pleasure.The article analyzes the potential for the development of SPA desserts as an element of functional nutrition …
Observational (human)Cognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensoryPengembangan Energi Bar Fungsional sebagai Camilan Praktis: Studi Produk K-BARZ: Development of Functional Energy Bar as a Practical Snack: K-BARZ Product Study
Yerri garindra Wardana, Intan Sofiana, Trisma Septiana, et al. — NaCIA (National Conference on Innovative Agriculture)Kebutuhan 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 applicationsDevelopment of matcha yogurt technology and its physiological-hygienic assessment
I. V. Skulska, O. Y. Tsisaryk, V. Y. Holubev — Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies… presents the results of a study on the technological, physicochemical, and functional properties of yogurt enriched with matcha powder, with a focus on determining the optimal concentration of the additive and its effect on the …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsMatcha Green Tea Powder as a Functional Ingredient: International Practices and Opportunities for Ukraine
B.Ya. Suiarko — Taurian Scientific HeraldРОЗРОБКА ТЕХНОЛОГІЇ СИРНИКІВ НА ОСНОВІ СИРКОВИХ ПАСТ З ДОДАВАННЯМ ПОРОШКУ ЗЕЛЕНОГО ЧАЯ
Other / not statedProcessing, milling and qualityFood products and applicationsJustification of the use of green tea "Matcha" in the production of functional confectionery
Zhanna Victorovna Novikova, Sophie Mikhailovna Sergeeva, A. D. Zakharova, et al. — Proceedings of the Voronezh State University of Engineering TechnologiesThe article is devoted to the development of a functional confectionery compounding confectionery product using non-traditional raw materials, which was chosen as Matcha green tea. Periodic reception of Matcha tea helps to preserve the …
Chemical / analyticalAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 7×The use of matcha green tea in the development of a cupcake recipe
Ирина Сергеевна Клочкова, Евгения Владимировна Масленникова — Food processing industry… not only for the preparation of a drink, but in the technology of various food products. The work was carried out at Far Eastern State Technical Fisheries University. Cupcakes were made according to the standard recipe and technology …
Food science / processingL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensoryDevelopment of a plant-based beverage with anxiolytic-like effects evaluated in zebrafish (Danio rerio) model
Tereza Raquel Pereira Tavares — LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas)… and anxiolytics. On the other hand, many studies indicate that some foods and medicinal plants can be used as an alternative to improve neurological and cognitive properties, alleviating the effects of stress and promoting a …
Animal studyCognition, mood and stressAntioxidants and polyphenolsFood products and applicationsMatcha as A Functional Plant Within The Indonesian Media Context
Prasetyo Adinugroho — JURNAL AGRONOMI TANAMAN TROPIKA (JUATIKA)This study analyzes the framing of matcha as a functional plant in Indonesian online media, with a special focus on how agronomic quality attributes become the foundation that translates matcha as a functional plant. Matcha (Camellia …
Food science / processingAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and qualityProduct Development of Matcha Puff Pastry with Red Dates Filling
Pey Lin Lee… evaluation. Based on the research findings, matcha powder acts as a natural food flavoring and coloring in many culinary applications and also contains a lot of nutritional value. Besides that, red dates are recognized as a nutritious …
Observational (human)Aroma, flavor and sensoryFood products and applicationsAntioxidants and polyphenolsDevelopment and characterization of bio-based composite films with matcha powder: Impact of matcha concentration and glutaraldehyde crosslinking on properties
Ayşe Nur Zambak, Sema Samatya Yılmaz, Bedriye Uçpinar, et al. — Journal of Thermoplastic Composite MaterialsThe growing demand for sustainable packaging solutions has led to the development of biodegradable materials with improved functionality. In this study, polyvinyl alcohol (PVA) and sodium caseinate (NaCAS) were blended with glycerol as a …
Other / not statedAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityEffects of different categories of tea powders incorporated into fresh noodles on quality, non-volatile metabolites, and aroma characteristics.
Li H, Chen X, Wang S, et al. — Food chemistry: XTea powder incorporation is a promising strategy 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 …
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityNutraceutical Chocolate: A Novel Delivery System for Herbal Multivitamins & Antioxidants
Asiya Shaik, V. Ragha Sai Pravallika, Velkuru Mohith, et al. — International Journal of Research in Pharmacology & Pharmacotherapeutics… this novel herbal chocolate, building upon prior work in pediatric chocolate development and herbal chocolate preparation. Sensory evaluation, physicochemical analysis, and assessment of its antioxidant capacity and multivitamin content …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensoryPillangóborsóvirág és matcha tea porral dúsított édes és sós tallérok elemanalitikai vizsgálata és érzékszervi bírálata
Fanni Éva Klinga — University of Debrecen Electronic Archive (University of Debrecen)A diplomamunkám témája egy olyan ostyakészítmény, amit különböző gyógynövényekkel dúsítottam annak érdekében, hogy beltartalmilag egy értékesebb élelmiszert kapjak. A matcha tea és pillangóborsóvirág porral dúsított ostyákat elemanalitikai…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsAnxiolytic-like effects using adult zebrafish, bioaccessibility and phenolic profile of matcha and sugarcane beverages.
Tavares TRP, De Menezes FL, De Brito Araújo AJ, et al. — Nutritional neuroscienceBackground: This work presents the development of functional beverages for brain health support formulated with matcha, sugarcane juice, and medicinal plants chamomile (CT) and lemon balm (LB) tea extracts. Methods: For this, the …
Animal studyCognition, mood and stressSkin, oral and dentalFood products and applicationsAcceptability and Optimisation of Eucheuma commonii Flour Incorporation into Moringa Latte
Muhamad Lanang Ariel Suyono, Evi Liviawaty, Rusky Intan Pratama, et al. — Asian Food Science JournalBackground: Milk-based beverages like latte represent popular functional drinks in Indonesia due to their nutritional value and sensory appeal, yet innovation is needed to enhance texture a key consumer preference parameter. Moringa latte, …
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsMetabolism and weightAdvances in research on development of matcha products
Xu Yan — Beverage industry… cereal and oil products,beverage products, meat products and other ones. The development tendency of matcha-related products was forecasted,and the importance of developing pure matcha beverages put forward.
Food science / processingProcessing, milling and qualityFood products and applicationsNatural particles can armor emulsions against lipid oxidation and coalescence.
Schröder A, Laguerre M, Tenon M, et al. — Food chemistryTraditional functional ingredients, such as conventional emulsifiers (surfactants, animal-derived proteins), and synthetic antioxidants may become obsolete in the development of clean-label, plant-based, sustainable food emulsions. …
Animal studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 39×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… Additionally, the review explores the applications of coffee and matcha in the food industry, emphasizing their roles as flavor enhancers, colorants, and functional ingredients in various food products. Despite the extensive research on …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 1×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… at 5 °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×DEVELOPMENT OF GREEN TEA (MATCHA) INCORPORATED STIRRED YOGHURT
N.W. AmaradiwakaraNot classified (no abstract)Food products and applicationsMetody zpracování a analýzy bioaktivních látek v potravinách a nápojích
Sali Muriqi — Digitální knihovna Univerzity Pardubice (Univerzity Pardubice)… innovative techniques to enhance the quality, stability, and bioactivity of food and beverage products. The study covers several key areas that can be divided into three chapters. The first step is the electrochemical monitoring of …
Observational (human)Processing, milling and qualityFood products and applicationsCognition, mood and stressDesenvolvimento de frozen yogurt contendo Camellia sinensis
Jaqueline Saracini — Institutional Repository of the Federal Technological University of Paraná (RIUT) (Federal University of Technology – Paraná)The consumption of healthier foods has been growing worldwide. This increase is justified by the innumerable benefits they bring to human health because they are rich in vitamins, minerals and chemical constituents. In view of this fact, …
Food science / processingAntioxidants and polyphenolsFood products and applicationsMarket, culture and sustainabilityHoney-Propolis-Enriched Pectin Films for Active Packaging of Soluble Coffee and Matcha Powders.
Pauliuc D, Dranca F, Spinei M, et al. — Gels (Basel, Switzerland)This study reports the development and characterization of novel active edible films based on apple pectin and honey (80:20, w/w), incorporating raw propolis powder at 0.1%, 0.2%, and 0.3% (w/w, relative to honey) as a natural source of …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsElaboración de galletas de té matcha como fuente adicional de fibra y de antioxidantes
Juan Pablo Gaona Hernandez — instname:Universidad de los Andes… ingredient due to its dietary fiber and antioxidant content, which lead to the development of a daily intake product such as cookies. In this case three types of flour were used: oat, almond and chia along with three different …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsHow 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.
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