Matcha Research Library — every scientific study on matcha

2025Journal articleFree to read

Detection and classification of microplastics in green tea using SERS with gold nanoparticle substrates integrating chemometrics and deep learning.

Joshi R, Adhikari S, Lee D, et al. — Current research in food science

… and polyethylene terephthalate (PET) pose potential risks to human health and food safety, underscoring the need for effective detection methods. In this study, Surface-Enhanced Raman Scattering (SERS) using gold nanoparticle substrates …

Chemical / analyticalSafety, contaminants and toxicityProcessing, milling and qualityAuthenticity and analytical methodsCited 11×

How this library is built

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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The Global Matcha Research Library

Development of vitamin K analysis method using column switching high-performance liquid chromatography method and analysis results of various food items for vitamin K content

Comprehensive assessment of matcha qualities and visualization of constituents using hyperspectral imaging technology.

Monitoring chlorophyll changes during Tencha processing using portable near-infrared spectroscopy.

Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms.

Application of colorimetric sensor array combined with visible near-infrared spectroscopy for the matcha classification.

Matcha Green Tea: Chemical Composition, Phenolic Acids, Caffeine and Fatty Acid Profile.

Reconfiguring Authenticity: An In-Depth Study of Matcha Tea

Multimodal Sensor Fusion for Non-Destructive Tea Quality Evaluation: Deep Learning-Enabled Methods, Applications, and Challenges.

Identification of key odorants responsible for the seaweed-like aroma quality of Shandong matcha.

PENGARUH PERCEIVED AUTHENTICITY TERHADAP REVISIT INTENTION MELALUI CUSTOMER SATISFACTION

Simultaneous quantification of chemical constituents in matcha with visible-near infrared hyperspectral imaging technology.

Au@Ag nanostructure based SERS substrate for simultaneous determination of pesticides residue in tea via solid phase extraction coupled multivariate calibration

Detection and classification of microplastics in green tea using SERS with gold nanoparticle substrates integrating chemometrics and deep learning.

Simplified analysis of flavanols in matcha tea.

Identifying the Producer and Grade of Matcha Tea through Three-Dimensional Fluorescence Spectroscopy Analysis and Distance Discrimination.

Food from Nowhere: Complicating Cultural Food Colonialism to Understand Matcha as Superfood

Comparison of in vitro starch digestibility and structure of matcha-fortified starch vermicelli from different botanical sources.

Identification of the Geographical Origins of Matcha Using Three Spectroscopic Methods and Machine Learning

The Release of Organic Acids and Low Molecular Weight Carbohydrates from Matcha Tea After In Vitro Digestion.

Polyphenolic profiles, antioxidant capacity, and antibacterial activity of green tea, matcha tea, black tea, and yerba mate extracts

Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Matcha by Gas Chromatography-Olfactometry Techniques.

Matcha and Sencha green tea extracts with regard to their phenolics pattern and antioxidant and antidiabetic activity during in vitro digestion.

The application of untargeted metabolomics coupled with chemometrics for the analysis of agitation effects on the sensory profiles of matcha tea.

Synchronous fluorescence spectroscopy combined with chemometrics for determination of total phenolic content and antioxidant activity in different tea types.

Rapid determination of free amino acids and caffeine in matcha using near-infrared spectroscopy: A comparison of portable and benchtop systems

How this library is built