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.”
12 studies match for “rice aroma”
… 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 starch digestibility. Addition of MT significantly (p < 0.05) …
In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 66×… free cookies produced from green lentil flour. Isolates from hemp seed, brown rice, yellow pea, and pumpkin seed were investigated. Cookies were additionally enriched with inulin and matcha tea. Products were characterized in terms of …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 4×… undesirable flavor, injured texture and fast starch digestion of fresh instant rice (FIR) with non-dehydration. In this study, tea products, such as instant green tea (IGT), instant black tea (IBT) and matcha (Mat) were chosen as …
In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 22×Cooked rice (CR) is a staple diet for many people, but exhibits the high glycemic index that makes it difficult to control the blood glucose. Herein, instant green tea (IGT), instant black tea (IBT) and matcha (Mat) (1, 2 and 3% w/w, rice …
In vitro / cell studyGut and microbiomeProcessing, milling and qualityAroma, flavor and sensoryCited 30×Matcha tea, a powdered green tea produced from shade-grown Camellia sinensis leaves, has gained increasing attention as both a traditional beverage and a functional food ingredient. While previous reviews have focused on its phytochemical…
ReviewAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×… First, consumers evaluated matcha latte positively when the deep, rich aroma and pleasantly bitter taste of matcha were well balanced with smooth milk. In contrast, products characterized by an artificial aroma, a weak or diluted …
ReviewAroma, flavor and sensoryFood products and applicationsL-theanine and caffeine… by selecting The taste of the product will bring consumer buying interest. Price is a very influential factor in considering a consumer's decision to buy a product, plus taste also has an effect if the customer is satisfied with the …
Randomized controlled trialAroma, flavor and sensorySkin, oral and dentalFood products and applications… the distribution stage, the enhancement of public functions (such as price formation) in the tea wholesale market has made the "agricultural cooperative-tea wholesale market" route as the major distribution channel.At the same …
ReviewProcessing, milling and qualityMarket, culture and sustainabilityAroma, flavor and sensory… significant predictor. Taste-related skepticism remains a barrier to price acceptance, while social media contributes indirectly by increasing perceived value through visual appeal and social validation. By connecting social …
Observational (human)Food products and applicationsMarket, culture and sustainabilityAroma, flavor and sensory… that the participants responded with the highest agreement were 72.4% of the price of sweet beverages influences consumption or purchasing decisions, followed by 64.6% of the delicious taste of sweetened beverages causing them regularly …
Observational (human)Food products and applicationsMarket, culture and sustainabilityAroma, flavor and sensory… tea flavour. They provided the product with balanced acidity, a distinctive aroma, and the highest sensory acceptability score. The results of the research confirmed that the dessert is of good quality, safe for consumption, and …
Sensory / consumerAroma, flavor and sensoryFood products and applicationsProcessing, milling and qualitySerabi Solo is a traditional food made from rice flour, coconut milk, sugar, salt, water and other ingridients. Serabi is round, flat and porous. Coconut milk was used to develop serabi's taste making it sweet and savory. However, …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×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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