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 “nutritional properties”
… amino acids (mainly tannins) and caffeine potentially increase the antioxidant properties of the drink. The aim of the study was to determine the antioxidant potential and the content of substances with an antioxidant effect-vitamin C, …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 124×… in anthocyanins and phenolic 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 …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… matcha tea extract and to determine the effect on some physicochemical properties and starch digestibility. According to the data analyzed, treatment with matcha extract was effective in increasing the nutritional value of native …
Other / not statedAntioxidants and polyphenolsGut and microbiomeCited 8×… to study the effect of adding matcha powder on the chemical and sensory properties of prepared pudding. Matcha was added at different concentrations of 3,5 and 10%. Results of the chemical analysis showed that matcha powder …
Sensory / consumerAntioxidants and polyphenolsCancerProcessing, milling and quality… gentle steaming, drying, and traditional stone grinding, helps preserve the nutritional and biochemical integrity of the tea leaves. This review examines the relationship between cultivation and processing techniques and the resulting …
ReviewCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 2×… formulate and determine the sensory, proximate, phytochemical, and antioxidant properties of matcha hard candies incorporated with spices such as ginger ( Zingiber officinale Rosc.), cinnamon ( Cinnamomum zeylanicum and Cinnamon cassia ), …
Chemical / analyticalAntioxidants and polyphenolsAroma, flavor and sensoryProcessing, milling and qualityCited 5×… 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 products. This study examined the effect of Japanese …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory… 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, an emerging health drink …
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsMetabolism and weightMatcha is a powdered green tea from the Camellia sinensis L. plant, intended for both hot and cold drinking.Selecting the right matcha is crucial to its manufacture.This study organoleptically and physicochemically evaluated three types of…
Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 1×… quality of breast milk for babies. Utilizing local food ingredients with the nutritional content needed by breastfeeding mothers can help to increase the coverage of exclusive breastfeeding for babies. The aim of this research is to …
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsMarket, culture and sustainability… green tea in the production of Cinnabon buns to improve bakery products’ nutritional value and consumer properties. The study is aimed at studying the effect of Matcha green tea powder on the physicochemical properties of bakery …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… is to enrich wheat bread with matcha green tea. Objectives: analysis of the nutritional value and chemical composition of matcha, drawing up a recipe with the added additive, identifying changes in the organoleptic characteristics of …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… and additives for the beverage production was carried out. Microbiological and nutritional value determination was also conducted in samples of the three products. According to the experimental results, the novel health beverage produced …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory… and versatile applications in various food products. Despite its promising nutritional profile, matcha has not received significant attention in the academic community compared to traditional green tea. Purpose of work: The primary …
Randomized controlled trialCognition, mood and stressMetabolism and weightCardiovascular and blood pressureCited 1×… matcha, reassess the standardization of product preparation and provide clear nutritional information, design and operate customization processes that expand consumer choice, offer valuable physical environments and high-quality human …
ReviewAroma, flavor and sensoryFood products and applicationsL-theanine and caffeineIn recent years, consumer demand for healthier foods with enhanced nutritional value has increased. In this context, this study aimed to develop gluten-free cookies based on oat flour enriched with matcha powder. Three formulations were …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… high homeostasis and biologically active ingredients, to compensate for the nutritional limitations of milk caramel. This study investigated the quality characteristics of milk caramel according to the amount of matcha added. Milk …
Observational (human)Processing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 1×… (MT), the finely 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 …
In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 66×… including matcha powder. However, it turns out that matcha contains anti-nutritional substances tannins which can inhibit iron absorption. Moringa (Moringa oleifera) is one type of plant that is very rich in nutrients. Researchers …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… countering oxidative stress. Dark chocolate, chosen for its antioxidant properties, forms the base, sweetened with jaggery to enhance nutritional value and provide a natural alternative. The project encompasses the formulation and …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensory… of extruded corn products, the effect on organoleptics and increase the nutritional value of the product.The main technological properties of match powder and other investigated raw materials are investigated in the work.The …
Other / not statedFood products and applicationsAntioxidants and polyphenolsProcessing, milling and quality… – 2.33 mg and phosphorus (P) – 5.71 mg. It was determined that the antioxidant properties of the infusion from blue mast powder are expressed to a lesser extent relative to tea of various fermentation categories; the value of the measured …
Chemical / analyticalAntioxidants and polyphenolsFood products and applicationsProcessing, milling and quality… plants can be used as an alternative to improve neurological and cognitive properties, alleviating the effects of stress and promoting a sense of well-being. Several studies attribute these effects to the composition of the raw …
Animal studyCognition, mood and stressAntioxidants and polyphenolsFood products and applicationsProperties such as antioxidant, anti-inflammatory and antiseptic derive from the rich nutritional composition of curmuma (Curcuma longa L.) and matcha green tea (Camellia sinensis). The content of macro- and microelements of curcuma and …
Chemical / analyticalGut and microbiomeAntioxidants and polyphenolsInflammation and immunity… nutritious health benefits, to study the proximate test results and physical properties of developed product named as matcha puff pastry with red dates filling, and identify the acceptability of matcha and red dates based on sensory …
Observational (human)Aroma, flavor and sensoryFood products and applicationsAntioxidants and polyphenolsEvery 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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