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.”
15 studies match for “shelf life”
… lipid oxidation and microbial growth, and had the potential for extending shelf-life of meatballs by preserving the physicochemical properties.
Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 33×… keseluruhan (5.07±0.92). Aktivitas antioksidan (nilai IC50) dan kandungan polifenol (kandungan fenolik dan kandungan flavonoid) pada permen matcha cajuputs terpilih signifikan lebih tinggi dibandingkan dengan permen cajuputs. Pendugaan …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityMarket, culture and sustainability… and glass transition temperature are important attributes that determine the shelf life of foods, particularly in powder form, whereas color is a key factor influencing consumer acceptance. As the popularity of matcha green tea powder …
Observational (human)Processing, milling and qualityCultivation and shadingMarket, culture and sustainabilityCited 1×본 연구의 목적은 말차 밀크캐러멜의 최종 가열온도를 낮춰 말차 본연의 특성은 잘 살리되, 부드러워진 질감 때문에 생기는 보관, 유통 상의 문제점은 다양한 겔화제를 첨가하여 개선시키고자 하였다. 본 실험을 위한 말차 밀크캐러멜은 겔 화제를 첨가하지 않은 대조군(CON)과 저메톡실 펙틴(P), 저아실 젤란검(GG), 한천(A)을 각각 0.25%씩 첨가한 실험군으로 118℃까지 최종 가열하여 준비하였다. 기계적 측정 결과에…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryCited 1×This study aimed to quantitatively investigate the effects of ultraviolet (UV) light exposure duration (0, 12, 24, 36, 48, and 60 hours) on the caffeine concentration in matcha powder (Camellia sinensis), as measured by UV-Vis…
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityIn the present study, the processing, characterization, and assessment of novel non-alcoholic and sugar-free drinks based on bioactive extracts from valuable natural sources, such as green tea enriched with Chios mastiha, are considered.…
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory… deteriorated. Refrigerate after opening. Executive Standard: GB/T 22474-2008 Shelf Life: 12 months Place of Origin: Guangzhou, Guangdong Province, China If you want to know more about matcha powder flavor, please visit our website.
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… the finished cupcakes was 41 mg / 100 g, the energy value was 408.8 kcal. The shelf life of cupcakes with the addition of matcha green tea was 7 days. A new type of cupcakes can be recommended for use in the food of the adult population.
Food science / processingL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensory… it sweet and savory. However, rancidity can decrease quality of serabi during shelf life. Mold growth also affects food safety of this perishable food. Serabi Solo is developing as gift that has longer shelf life beside flavor and …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×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 applications… physical properties of the cookies some tests such as moisture, hardness and shelf life were implemented, besides performing viscosity tests for each of the cookie doughs. In order to determinate the market and the customer profile...
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applications原料抹茶の保存条件の違いによる品質への影響を試験した。1) クロロフィル類含量では,Chla含量が最も強く温度・期間の影響を受けた。1週目より12週目までは期間が長くなる程減少し,その傾向は温度が高くなるほど著しかった。12週目以降はあまり変化が見られなかった。2) 総ビタミンC含量は,37℃保存では1週目より減少したが,8週目以降はその変化は小さかった。他の温度区では16週目以降ゆるやかに減少した。3)…
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryCited 2×… a las cuales se les determinó la capacidad antioxidante, contenido de polifenoles y de fibra dietaria. A su vez, se caracterizaron las galletas en torno a aspectos como textura, humedad, vida útil y viscosidad de la masa. …
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… minimizing matcha astringency with a citrus flavor and extending the product shelf life. This holistic approach to essential oils' hydrodistillation of Cymbopogon citratus byproducts allows for valorizing of the essential oil, …
Food science / processingAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 25×Puding instan merupakan campuran beberapa bahan pembentuk gel yang dapat membentuk gel dengan tekstur yang kokoh serta dapat diterima tetapi dengan waktu penyiapan yang singkat. Mutu puding instan dapat ditingkatkan dengan menambahkan…
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityEvery 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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