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.”
96 studies match for “Functional Food”
… 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×… green tea flavor and appealing color, in addition to many other sought after functional properties for a wide range of formulated food applications (e.g., dairy products, bakery products, and beverage). The properties of matcha are …
ReviewGut and microbiomeCultivation and shadingProcessing, milling and qualityCited 33×… antioxidant potential were also examined. Matcha M-4 was used to design two functional model beverages, in the form of ready-to-use powdered drinks, consisting of Matcha green tea, protein preparations, inulin, maltodextrin and sugar. …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 31×Matcha tea (Camellia sinensis (L.) Kuntze) is a Japanese powdered green tea characterized by an exceptionally high content of health-promoting compounds. It is produced by shading the tea plants for 21 days prior to harvesting. It can be…
Food science / processingMetabolism and weightProcessing, milling and qualityCultivation and shading… 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 sensoryThis study aimed to investigate the effects of freezing duration and matcha concentration on the rheological properties, moisture distribution, and multiscale structure of dough. The results indicated that both freezing and high…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 12×… DES proved an effective green solvent for extracting matcha phenolics and a functional film component, yielding matcha-DES films that offer an effective, sustainable route to active packaging aligned with green chemistry principles.
Agronomy / cultivationAntioxidants and polyphenolsInflammation and immunityMarket, culture and sustainabilityCited 9×… and amino acids. Here, we revealed the presence of diverse miRNAs, a type of functional RNAs, as new components of Matcha, using next-generation sequencing. Quantitative reverse-transcription PCR analysis of 10 different Matcha showed …
Agronomy / cultivationCultivation and shadingProcessing, milling and qualityAntioxidants and polyphenolsCited 2×… aimed to examine the available humans and animals studies, evaluating the functional effects of MT supplementation on gut microbiome. The findings suggest that MT may affect the gut microbiome composition, by promoting the growth of …
Systematic review / meta-analysisAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×The aim of this study is to increase the functionality of rice starch by modifying matcha tea extract and to determine the effect on some physicochemical properties and starch digestibility. According to the data analyzed, treatment with …
Other / not statedAntioxidants and polyphenolsGut and microbiomeCited 8×… and processing methods, matcha has attracted scientific interest as a functional food with potential health-promoting properties. Aim: The aim of this review was to summarize current knowledge regarding the chemical composition …
Randomized controlled trialCognition, mood and stressMetabolism and weightCardiovascular and blood pressureThis study analyzes the framing of matcha as a functional plant in Indonesian online media, with a special focus on how agronomic quality attributes become the foundation that translates matcha as a functional plant. Matcha (Camellia …
Food science / processingAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and qualityThe interest in the plant-derived healthy foods, nutraceuticals, functional foods and food supplements is increasing in recent times as potential agents in maintenance of health and the prevention and treatment of diseases. Matcha tea …
ReviewAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 61×This study aimed to develop green tea paste using a new micro wet milling (MWM) system. The influence of milling conditions on the particle size, morphology, solubility, and antioxidant properties of Matcha, shaded Yabukita, unshaded…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCited 12×Tea foam is crucial for new food and drink innovations. This study examined nine types and grades of matcha, identifying Longjing 43 as a high-quality raw material for matcha with good foaming properties. Foam scanning, particle …
Food science / processingMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 9×… 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×… 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×The purpose of the work is to calculate the cost of the developed functional drink based on mast tea. Matcha is a Japanese powdered green tea. At the first stage, the total investment volume is estimated: the prices for equipment and …
Observational (human)Food products and applicationsMarket, culture and sustainabilityAntioxidants and polyphenolsРОЗРОБКА ТЕХНОЛОГІЇ СИРНИКІВ НА ОСНОВІ СИРКОВИХ ПАСТ З ДОДАВАННЯМ ПОРОШКУ ЗЕЛЕНОГО ЧАЯ
Other / not statedProcessing, milling and qualityFood products and applicationsThe article is devoted to the development of a functional confectionery compounding confectionery product using non-traditional raw materials, which was chosen as Matcha green tea. Periodic reception of Matcha tea helps to preserve the …
Chemical / analyticalAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 7×Matcha 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×Kebutuhan masyarakat modern terhadap pangan praktis dan bergizi mendorong inovasi produk fungsional seperti snack bar. Penelitian ini bertujuan mengembangkan energy bar berbasis tepung daun kelor (Moringa oleifera) bernama K-BARZ, yang…
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… Conclusion: The 15% strawberry-blackberry matcha blend shows potential as a functionally enhanced beverage with improved phenolic content, vitamin C, anthocyanins, and bioactivities. Temperature selection allows customization: 100 °C …
In vitro / cell studyAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 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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