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.”
25 studies match for “functional food ingredients”
… leaves, has 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 …
ReviewAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×… of lemongrass byproducts were studied in terms of their potential as food ingredients under a circular economy. The EO (0.21%, dry weight basis) was composed mainly of monoterpenoids (61%), the majority being citral (1.09 g/kg). …
Food science / processingAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 25×… for both "hot" and "cold" consumption. It is a rich source of bioactive ingredients, thanks to which it has strong antioxidant properties. In this research, an organoleptic evaluation was carried out, and the physical …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 31×… 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 sensoryMatcha is a popular nutritious food ingredient with strong health benefits. The interplay between matcha and gluten is essential for developing high-quality matcha-noodles. Herein, the effects of matcha and its active components, …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 46×РОЗРОБКА ТЕХНОЛОГІЇ СИРНИКІВ НА ОСНОВІ СИРКОВИХ ПАСТ З ДОДАВАННЯМ ПОРОШКУ ЗЕЛЕНОГО ЧАЯ
Other / not statedProcessing, milling and qualityFood products and applications… 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×… ground powder of green tea leaves, is increasingly used as a nutritional food ingredient due to its large content of polyphenols. In this work, rice noodles were fortified with 0, 0.5, 1.0, 1.5 and 2.0% (w/w) of MT, and assessed for …
In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 66×… potential is discussed. Furthermore, matcha is increasingly recognized as a functional food ingredient and has been incorporated into a variety of products, including bakery goods, dairy products, functional beverages, and …
ReviewCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 2×The rising demand for dairy-free and functional beverages has increased interest in plant-based fermented drinks due to their nutritional benefits. Combining plant ingredients with probiotics offers a promising alternative to dairy …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory… matcha, orange peel, beetroot, thyme, tulasi, cinnamon, and cardamom. These ingredients were carefully selected to confer a broad spectrum of vitamins, minerals, and potent antioxidants, countering oxidative stress. Dark chocolate, …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensory… 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 sensory… organic crop, and the dried powder is applied to the processing of unique foods in Japan. The current study investigates the anti-inflammatory effects of edible soft rush using lipoxygenase and hyaluronidase assays, and an activated …
In vitro / cell studyInflammation and immunityProcessing, milling and qualityMarket, culture and sustainabilityCited 6×Bubuk teh hijau Jepang (matcha) telah dikenal sebagai sebagai teh hijau paling aromatik dan kandungan aktivitas antioksidan yang tinggi. Matcha telah banyak ditambahkan pada berbagai produk, termasuk cokelat. Formulasi cokelat matcha perlu…
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsTraditional 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×The basic ingredients of milk caramel are mainly dairy products and sugars, which inevitably reduce its health functionality. Therefore, the purpose of this study is to develop a dessert with excellent health functionality by adding …
Observational (human)Processing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 1×… variants enriched with instant coffee or matcha tea, offering improved functional properties.
Food science / processingAntioxidants and polyphenolsFood products and applicationsProcessing, milling and quality… 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×Fermented foods are increasingly integrated into daily diets due to their health benefits. Among these, yoghurt is widely consumed and often enhanced with bioactive plant-based ingredients. This study investigates the impact of matcha tea …
Food science / processingProcessing, milling and qualityFood products and applicationsAntioxidants and polyphenols… in the effect of diet on human health, the effort to produce new and healthier foods also increases. Therefore, the aim of this thesis was to design enriched chocolate products. In total, six types of chocolate bars (white, matcha, …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… pathway toward improvement for these patients. Our previous study showed that functional ingredients in tea may inhibit cornstarch digestion in vitro. Methods: A cornstarch-tea diet was developed, and in this study we investigated the …
Animal studyMetabolism and weightGut and microbiomeMarket, culture and sustainabilityCited 68×En el presente trabajo de graduación se realizaron gomitas de dulce con azúcar reducida e ingredientes funcionales. Se formularon gomitas reducidas en azúcar al 40, 60 y 80 %, utilizando como edulcorantes el isomalt y una mezcla de stevia…
Sensory / consumerAroma, flavor and sensoryFood products and applicationsNowadays, matcha tea is a high quality 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…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsEvery 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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