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.”
315 studies match for “foods”
Terang bulan Unyil adalah versi miniatur dari kue terang bulan atau martabak manis. Ini adalah camilan populer yang berasal dari Indonesia dan sekarang tersebar luas di berbagai negara.produk kami memilik khas yang sangat menonjol, kami…
Other / not statedFood products and applicationsThis study aims to examine the effect of Storytelling Marketing on Brand Equity and its impact on Purchase Decision. The survey was conducted on 100 active netizens who had purchased and consumed Allure Matcha Latte products, besides…
Observational (human)Food products and applicationsMarket, culture and sustainabilityCited 5×The 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 sensoryTea infusion, as a valuable source of bioactive compounds, substantially contributes to daily polyphenols intake. Among green teas, matcha, which is grounded Tencha tea grown under shaded conditions, gains popularity not only as an…
Observational (human)Antioxidants and polyphenolsCultivation and shadingFood products and applicationsGreen tea, the most widely consumed beverage in Japan, plays an important role in Japanese food culture. In this chapter, the authors first introduce the unique processes that produce health-promoting and high-quality Japanese green tea,…
Food science / processingAroma, flavor and sensoryMarket, culture and sustainabilityCultivation and shadingОхарактеризовано матчу як перспективну сировину для виробництва напоїв у спеціалізованих закладах ресторанного господарства. Matcha is characterized as a promising raw material for the production of beverages in specialized establishments…
Food science / processingFood products and applicationsMakanan halal merupakan kebutuhan mutlak masyarakat muslim. Indonesia sebagai salah satu Negara dengan mayoritas populasi muslim harus memastikan produk pangan yang beredar dalam masyarakat memiliki jaminan halal. Salah satu upaya untuk…
Other / not statedSafety, contaminants and toxicityThis study was conducted to assess the protective effect of extract of match (EM) on high-fat diet- (HFD-) induced cognitive deficits in male C57BL/6 mice. It was found that EM improved glucose tolerance status by measuring OGTT and IPGTT…
Animal studyCognition, mood and stressMetabolism and weightInflammation and immunityCited 28×Introduction: Antibacterial ingredients with high safety and mild taste that can be used for mouthwash for children are required.Matcha is one of the natural beverages that is made from the leaves of Camellia sinensis and widely consumed…
Food science / processingInflammation and immunitySkin, oral and dentalProcessing, milling and qualityBackground: Green tea is traditionally known to induce mental clarity, cognitive function, physical activation and relaxation. Recently, a special green tea, matcha tea, is rapidly gaining popularity throughout the world and is frequently…
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 70×The 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×Plastic residues in agricultural production pose escalating risks to soil health and food security, yet the impacts of shade nets (SNs) residues in soil have received little attention. Here, we compared the effects of pristine and…
Agronomy / cultivationMetabolism and weightL-theanine and caffeineGut and microbiomeThe diploma thesis on the subject of Chocolates with an increased content of health beneficial substances was elaborated in the years 2018 to 2020 at the Institute of Postharvest Technology of Horticultural Products at the Faculty of…
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsMatcha green tea, a powdered whole-leaf preparation from shade-grown Camellia sinensis, exhibits a unique biochemical profile rich in catechins (particularly EGCG), L-theanine, caffeine, and chlorophyll, distinguishing it from conventional…
Randomized controlled trialCognition, mood and stressMetabolism and weightCardiovascular and blood pressureO consumo por alimentos beneficos a saude vem conquistando cada dia mais adeptos a procura por melhor qualidade de vida, principalmente quando se trata de individuos com restricoes como o consumo de acucar (Diabetes mellitus). Pensando…
Chemical / analyticalAntioxidants and polyphenolsFood products and applicationsAuthenticity and analytical methodsNowadays, matcha tea is a high quality ingredient due to its dietary fiber and antioxidant content, which lead to the development of a daily intake product such as cookies. In this case three types of flour were used: oat, almond and chia…
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×Introduction: Matcha, a finely powdered form of green tea, has recently gained global popularity due to its vibrant green color, distinctive taste, and versatile applications in various food products. Despite its promising nutritional…
Randomized controlled trialCognition, mood and stressMetabolism and weightCardiovascular and blood pressureCited 1×El té en la actualidad se ha implementado en nuevas preparaciones como en productos de repostería como galletas. En este proyecto se evaluaron cuatro variedades de té: Chai, Matcha, Earl Grey y Rooibos, a las cuales se les determinó la…
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryPermen cajuputs® merupakan produk konfeksioneri fungsional berupa permen keras yang telah terbukti memiliki sejumlah manfaat terhadap kesehatan. Penambahan matcha di dalam permen cajuputs memberikan manfaat berupa nilai antioksidan dan…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityMarket, culture and sustainabilityBu calismanin amaci farkli konsantrasyonlarla yesil cay tozu (YCT) ilavesiyle uretilen dondurmalarin belirli fizikokimyasal ozelliklerini, organik asit ve mineral icerigini degerlendirmektir. YCT’nin artisi, yag, titrasyon asitligi,…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 2×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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