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.”
38 studies match for “process parameters”
… microbial growth during both storage conditions (P < 0.05). The edible coating process had no negative effects (P > 0.05) on color, texture, physicochemical composition, and consumer preferences. This result showed that the use of AE and …
Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 33×… °C). Sensory evaluation used a 9-point hedonic scale with 50 panelists. Colour parameters (L, a, b, chroma, hue, ΔE) were measured via chromameter. Total phenolics (TPC), flavonoids, anthocyanins, vitamin C, and individual phenolic …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryColor is a key indicator for evaluating the quality of tea during processing; various processing procedures can significantly affect the content of fat-soluble pigments of tea, which in turn affects the color and quality of finished tea. …
Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 4×… stability despite not offering significant changes in objective sleep parameters.
Randomized controlled trialCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 8×… methods of green tea powder,and explains the key procedures and the main parameters.So it can provide reference for enterprises.
Other / not statedProcessing, milling and quality… inulin and matcha tea. Products were characterized in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant activity, and color). Additionally, technological properties including …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 4×… and other bioactive compounds. In addition, specialized post-harvest processing, including careful hand-picking, gentle steaming, drying, and traditional stone grinding, helps preserve the nutritional and biochemical integrity …
ReviewCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 2×… duration; and to evaluate the effect of matcha tea addition on yoghurt colour parameters. Yoghurts were prepared with varying concentrations of matcha powder (0%, 0.2%, 0.5%, and 1%). Afterwards, they were analysed over 27 days for …
Food science / processingProcessing, milling and qualityFood products and applicationsAntioxidants and polyphenols… cellular absorption. Results revealed that M‐AgNPs improved all biochemical parameters. Furthermore, M‐AgNPs relieve inflammation by reducing the expression of NOD‐like receptor family pyrin domain‐containing 3 (NLRP3), interleukin‐1β …
Animal studyCognition, mood and stressAntioxidants and polyphenolsInflammation and immunityCited 11×… spectroscopy, as well as in quality inspections and identifying the critical parameters of the producing process.
Chemical / analyticalAuthenticity and analytical methodsProcessing, milling and qualityCited 9×… the changes of tea leaf area, free amino acid content and photosynthetic parameters under natural light and shading conditions, to ensure that moderate shading did not reduce but improved the quality of tea. Transcriptome sequencing …
Agronomy / cultivationMetabolism and weightL-theanine and caffeineCultivation and shadingCited 7×… values at temperatures above 80 °C and the lowest bulk density. The color parameters (L*, a*, b*, C*, and h) depended on the matcha powder variant. Conclusion: The results indicate that the optimal storage conditions for tea powders …
Observational (human)Processing, milling and qualityCultivation and shadingMarket, culture and sustainabilityCited 1×… anti-inflammatory activity (egg albumin denaturation) were assessed, and color parameters (L*, a*, b*, chroma, hue, browning index, ΔE) were measured. Results and Discussion: The Mix exhibited significantly higher total phenolics (24.4% …
In vitro / cell studyAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 1×… of dermoepidermal architecture, collagen phenotype, and elastic fiber parameters was performed together with serum antioxidant enzyme measurements and macroscopic skin surface analyses. Results Compared with controls, repeated UV …
Animal studyCognition, mood and stressAntioxidants and polyphenolsSkin, oral and dental… and OSI, respectively). Temperature differed significantly across all three parameters. The highest TAS was observed in samples prepared with water at 25 °C; the lowest TOS and OSI values were observed in samples prepared with cow's …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensory… and N footprint were calculated using a Monte Carlo method from data for 17 parameters obtained from the literature review. The VNF for green tea in Japan decreased from 54.5 in 1991 to 30.8 in 2016. The major reasons for this decrease …
ReviewCultivation and shadingProcessing, milling and qualityMarket, culture and sustainabilityCited 12×… and 28 (T4) days. Color changes (ΔE₀₀) were measured, and surface roughness parameters were evaluated using 3D laser scanning microscopy. The statistical analysis was performed using linear mixed models (LMMs) and Tukey's honestly …
In vitro / cell studyProcessing, milling and qualityCited 1×… for its use in the Japanese tea ceremony. Due to its influence on lipoprotein parameters, it has been postulated to exert antiatherogenic effects. This study investigates whether it modulates the high-density lipoprotein (HDL) function …
Animal studyMetabolism and weightCardiovascular and blood pressureProcessing, milling and qualityCited 10×… design (CRD) with, namely very young, young, a little old and old leaves. The parameters observed in this study included moisture content, ash content, crude fiber content, tannin content, total phenol, total flavonoids, antioxidant …
Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 6×… solvent fractions, evaluating hygroscopicity, and examining quantitative NMR parameters. The analytical performance was evaluated, and the developed analytical condition was also applied to matcha powder by directly mixing in NMR …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 2×… of variance (ANOVA) with Bonferroni correction was used to evaluate the color parameters. Results: Beautifil composite showed the greatest change in all values of E00, ΔL, Δa, and Δb., Filtek One and Tetric N-Ceram had the highest ΔE00 …
Randomized controlled trialSkin, oral and dentalProcessing, milling and qualityFood products and applicationsCited 3×… The results showed that FCOM2 exhibited water absorption and mixing parameters suitable for cookie production according to the Chopin Mixolab. Matcha enrichment significantly increased protein and mineral contents, while lipid …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… pattern. This research was repeated 2 times so obtained 18 trial units. The parameters observed in this research were : water content, the total amount of flavonoid, fenol, and tannin, antioxidants activity based on IC50, The result of …
Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 3×… method for multi-criteria decision making. Place and Duration of Study: Fish Processing Laboratory, Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, August 2025. Methodology: Moringa latte was prepared from 20 mL …
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsMetabolism and weight… buns produced according to this recipe, the following physical and chemical parameters were determined: the acidity of the finished bakery products with Matcha green tea was 2.7 degrees, and the humidity was 36.0%. Heat treatment …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryEvery 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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