Research
The Global Matcha Research Library
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.”
31 studies match for “food industry”
From coffee to matcha: decoding the multidimensional competence of matcha as a sustainable and health-promoting coffee substitute.
Hu H, Zhang H, Liu Z, et al. — Journal of the science of food and agriculture… Additionally, the review explores the applications of coffee and matcha in the food industry, emphasizing their roles as flavor enhancers, colorants, and functional ingredients in various food products. Despite the extensive research on …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 1×PENGARUH HARGA DAN CITRA MEREK TERHADAP KEPUTUSAN PEMBELIAN PELANGGAN GOOMA TEA BAR MAL KELAPA GADING DI JAKARTA UTARA
Rita Eka Setianingsih, Liaw Bunfa, Abdulah Rakhman, et al. — Jurnal Ilmiah Hospitality… up to make beverage businesses. One of the companies participating in the industry is GOOMA. Many companies follow the trend of bubble tea, cheese tea, and coffee, but GOOMA doesn't want to follow the trend. GOOMA wants to bring and …
Randomized controlled trialFood products and applicationsMarket, culture and sustainabilityEvaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms.
Wang J, Zareef M, He P, et al. — Journal of the science of food and agriculture… on the ratio of tea polyphenols to amino acids. © 2019 Society of Chemical Industry
Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 114×Green Packaging Films with Antioxidant Activity Based on Pectin and Camellia sinensis Leaf Extract.
Dobrucka R, Pawlik M, Szymański M — Molecules (Basel, Switzerland)… is developing innovations to address the sustainability issues facing the food packaging industry. Our research has shown that green matcha extract can be a promising source of antioxidants for the production of bioactive pectin …
Observational (human)Antioxidants and polyphenolsCognition, mood and stressFood products and applicationsCited 23×Kopi Coklat Enterprise
Muhammad Zamdanil Ali Mohammad Danil, Muhammad Syafiq Mohd Zailani, Muhammad Naufal Izuddin Ahirunnisham — UiTM Institutional Repositories (Universiti Teknologi MARA)… services has created significant business opportunities within Malaysia's food and beverage industry. Consumers today are increasingly looking for beverages that offer excellent taste, affordable prices, attractive presentation, and …
Observational (human)Food products and applicationsMarket, culture and sustainabilityMetabolism and weightPENGARUH PERCEIVED AUTHENTICITY TERHADAP REVISIT INTENTION MELALUI CUSTOMER SATISFACTION
- Leanaziha Syarfadilah Mahendrajaya, Gita Siswhara, Masroulina Sevtiani — Repository at Universitas Pendidikan Indonesia (Universitas Pendidikan Indonesia)… kontribusi teoritis dalam pengembangan kajian perilaku konsumen pada industri Food and Beverage yang terus berkembang pesat khususnya terhadap trend Matcha, serta diharapkan untuk menjadi masukan bagi Jun Matcha Club dalam meningkatkan …
ReviewFood products and applicationsAuthenticity and analytical methodsProcessing, milling and qualityExploring the Influence of Origin, Harvest Time, and Cultivation Method on Antioxidant Capacity and Bioactive Compounds of Matcha Teas.
Jakubczyk K, Szymczykowska K, Kika J, et al. — Foods (Basel, Switzerland)… consumed only in the form of infusions, finding new uses in gastronomy and the food industry. The range of teas available on the food market has expanded considerably; hence, the aim of this study was to determine, for the first time, the …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 13×The use of matcha green tea in the development of a cupcake recipe
Ирина Сергеевна Клочкова, Евгения Владимировна Масленникова — Food processing industry… not only for the preparation of a drink, but in the technology of various food products. The work was carried out at Far Eastern State Technical Fisheries University. Cupcakes were made according to the standard recipe and technology …
Food science / processingL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensoryZhodnocení kvality čaje matcha a extraktu z něj
Aneta Kocandová — Digital Repository (National Repository of Grey Literature)… to a more comprehensive understanding of matcha tea, its importance in the food industry, describing individual quality characteristics and methods of their determination. The experimental part deals with the preparation of matcha …
Sensory / consumerProcessing, milling and qualityAuthenticity and analytical methodsComparison of in vitro starch digestibility and structure of matcha-fortified starch vermicelli from different botanical sources.
Li Y, Niu L, Sun C, et al. — Journal of the science of food and agriculture… a theoretical basis for using polyphenols to pursue healthy starch‐based food. © 2023 Society of Chemical Industry.
In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeFood products and applicationsCited 9×Comparison of technological and physical properties of matcha powders of different geographical origins.
Stępień A, Liszka-Skoczylas M, Gwóźdź G — Journal of the science of food and agriculture… 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 is increasing, …
Observational (human)Processing, milling and qualityCultivation and shadingMarket, culture and sustainabilityCited 1×Effect of different fixing methods on the quality of selenium-enriched matcha
Cai Jian-xion — Science and Technology of Food IndustryFixation is an important step in the process of tea processing. This research discussed effects of two fixation methods(Steaming and stir fixation) for selenium-enriched Matcha through sensory evaluation,chemical composition,color,aroma…
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityStudy on processing techniques of matcha short biscuit
Dong Ha Jun — Science and Technology of Food IndustryThe formula and baking techniques of matcha short biscuit were obtained by orthogonal experiment,and namely wheat flour 1000g,white sugar 330g,cream 20g,shortening 150g,egg 170g,milk powder 46g,baking soda 0. 7g,edible ammonium bicarbonate…
Sensory / consumerFood products and applicationsProcessing, milling and qualityAroma, flavor and sensoryPlan de negocios para la producción y comercialización de bebidas naturales frías a base del té de matcha en la ciudad de Quito
Molina Ávila, Ramiro AlexanderThe food and beverage industry in Ecuador is one of the most important, as well as the most competitive, due to the variety of products offered by the participants, although these goods mostly have little added value and do not focus on …
Observational (human)Metabolism and weightFood products and applicationsMarket, culture and sustainabilityCited 1×Desenvolvimento de produtos numa empresa de refrigerantes: o exemplo da água tónica rosé e do chá matcha aromatizado
Renata do Carmo MadeiraSensory / consumerAroma, flavor and sensoryFood products and applicationsBarista Interpersonal Communication Strategy in Increasing Customer Satisfaction at Coffee Shop Titik Koma Matcha Club Multatuli Medan
Hawa Nur Illahi Lubis, Farhan Indra — Journal of Multidisciplinary Science MIKAILALSYSThe rapid expansion of the coffee shop industry has intensified competition in delivering superior customer experiences, positioning interpersonal communication as a critical determinant of customer satisfaction. Although previous studies …
Food science / processingProcessing, milling and qualityFood products and applicationsCognition, mood and stressFusion of white compound chocolates with instant coffee or matcha-tea: Physical and chemical qualities
Dimas Rahadian Aji Muhammad, Agra Mahatma Awahita, Dian Rachmawanti Affandi, et al. — IOP Conference Series Earth and Environmental Science… content was detected. This research highlights the potential for the chocolate industry to innovate by developing new white chocolate variants enriched with instant coffee or matcha tea, offering improved functional properties.
Food science / processingAntioxidants and polyphenolsFood products and applicationsProcessing, milling and qualityDevelopment of matcha yogurt technology and its physiological-hygienic assessment
I. V. Skulska, O. Y. Tsisaryk, V. Y. Holubev — Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies… trend toward incorporating natural sources of polyphenols into the dairy industry. Matcha, as a finely ground tea powder with a high content of catechins, chlorophyll, amino acids, and natural antioxidants, is considered a promising …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsANALISIS PENGEMBANGAN PRODUK PUDDING BALLS UNTUK MENINGKATKAN DAYA TARIK KONSUMEN
Angel Tangkilisan, Nastasya Cindy Hidajat — Jurnal Serina AbdimasAlong with the development of modern times, food no longer serves only as a basic necessity but has also become a part of lifestyle and a reflection of people’s tastes. One type of food that is currently popular is dessert. The growing …
Observational (human)Food products and applicationsMarket, culture and sustainabilityProcessing, milling and qualityAntioxidant and antibacterial activity of tea and mate extracts
Kadrin Meremäe, Piret Raudsepp, Linda Rusalepp, et al. — EMU DSpace… in natural, plant-based additives as alternatives to synthetic compounds in food products. This study investigated the polyphenolic profiles, total polyphenol content (TPC), total antioxidant capacity (TAC), and antibacterial activity …
Observational (human)Antioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityAdvances in research on development of matcha products
Xu Yan — Beverage industryAs a natural superfine green tea powder,matcha has high nutritional and edible values. Matcha was summarized in the status quo of studies on related products and the advances in research on its use in cereal and oil products,beverage…
Food science / processingProcessing, milling and qualityFood products and applicationsThe Path to Matcha Repurchase: Ritual Attractiveness, Self-Congruence, and Preference
Aimee Gabrielle Lochman, Primidya K. M. Soesilo — Zenodo (CERN European Organization for Nuclear Research)… deeply embedded into our culture and society, especially in the way we consume food. However, little literature are found that study rituals through the lense of consumer behavior especially in beverage industry. To better understand the …
Observational (human)Food products and applicationsMarket, culture and sustainabilityCognition, mood and stressSTRATEGI INOVASI PRODUK DAN DIGITAL MARKETING UNTUK MENINGKATKAN PENJUALAN PADA PRODUK UMKM BITESCAPE-LLONI
Aurelia Janet Kwelju, Viriany — Jurnal Serina Abdimas… economy as they absorb a large workforce, drive the growth of the creative industry, and contribute significantly to Gross Domestic Product (GDP). However, in the era of digitalization and increasingly fierce market competition, MSMEs …
Food science / processingFood products and applicationsMarket, culture and sustainabilityAroma, flavor and sensoryBahulu kingyo / Anis Aleeya Batrisya Zuhaizar
Zuhaizar, Anis Aleeya Batrisya — UiTM Institutional Repositories (Universiti Teknologi MARA)… this custard a decadent yet refreshing delight. To sum up, I hope the bohulu industry in Malaysia c ontinues to evolve with creative innovations while slaying true lo its lrodilional roots. II would be great to see more local …
Food science / processingFood products and applicationsMarket, culture and sustainabilityCardiovascular and blood pressure1 / 2Next →
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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