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.”
48 studies match for “food quality control”
… enable targeted functional beverage development through precise temperature control and synergistic ingredient blending.
In vitro / cell studyAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 2×… of major bioactive compounds in matcha. Matcha samples were stored under controlled water activity conditions (Aw 0.11-0.93) and either light-shielded conditions or continuous exposure to standard laboratory LED fluorescent lighting …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCited 1×… L.). Standardized matcha ( Camellia sinensis ) hard candy was taken as a control, and spices/herbs were incorporated in different concentrations. The best formulation was GC5 (2% ginger powder) for matcha ginger hard candy, CZ10 …
Chemical / analyticalAntioxidants and polyphenolsAroma, flavor and sensoryProcessing, milling and qualityCited 5×… of 547.08gm with an average age of 30 days were divided into three groups, control, chia seeds powder group 0.150gm/L, and matcha green tea group 0.075 gm/L. The weekly treatments were weighted from weaning age to marketing age about …
Food science / processingCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 1×… the region. The purpose of the work was to study the nutritional potential and quality indicators of meat-containing products. To achieve this goal, the following tasks were defined: to calculate the amino acid composition of …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicity… second harvest (GS1, GS2, GS3) using sol-gel method (an effective method in controlling surface morphology). To achieve this aim, a working protocol was adopted in three stages (chemical and green synthesis of TiO2, characterisation of …
Food science / processingMetabolism and weightCultivation and shadingProcessing, milling and quality… 14 days, TBARS values in these samples decreased by up to 80% compared to the control. Neither BO nor MT affected lightness (L*) or yellowness (b*), whereas matcha, being naturally green, reduced redness (a*) by about 50%. However, no …
Food science / processingMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCertain foods such as turmeric and green tea have been extensively studied for anticancer properties, while high polyphenol sorghum has not received the same attention. Some bioactive compounds in Sorghum bicolor with anticancer activity …
In vitro / cell studyCancerProcessing, milling and qualityCognition, mood and stressCited 21×… (GD) CAD/CAM materials. Three hundred specimens were prepared and divided into control and immersion groups (water, coffee, matcha, protein). Vicker's microhardness (HN) was recorded for the control group and post-immersion groups, while …
Food science / processingSkin, oral and dentalProcessing, milling and qualityFood products and applicationsCited 1×Fermented foods are increasingly integrated into daily diets due to their health benefits. Among these, yoghurt is widely consumed and often enhanced with bioactive plant-based ingredients. This study investigates the impact of matcha tea …
Food science / processingProcessing, milling and qualityFood products and applicationsAntioxidants and polyphenols… tea tastes bitter and has a weak aroma, which is restricted by technology, quality and other factors. Therefore, the utilization rate of summer and autumn tea has been relatively low, and the tea-producing areas mainly pick spring tea …
Food science / processingProcessing, milling and qualityAroma, flavor and sensory… Mice were fed seven different experimental diets for 4 weeks: a normal diet control (NC), a high-fat diet (HF), a high-fat diet with 0.025% Matcha (MLD), a high-fat diet with 0.05% Matcha (MMD), a high-fat diet with 0.075% Matcha …
Animal studyCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 37×… studies demonstrate cardiometabolic benefits including improved glycemic control, lipid profiles, and hepatic protection against NAFLD, alongside cognitive enhancements and reduced exercise-induced fatigue. Preliminary data suggest …
Randomized controlled trialCognition, mood and stressMetabolism and weightCardiovascular and blood pressureЯ як здобувач(ка) Національного університету харчових технологій розумію і підтримую політику університету з академічної доброчесності.Я не надавав(-ла) і не одержував(-ла) недозволеної допомоги під час підготовки цієї роботи.Використання…
Other / not statedSkin, oral and dentalProcessing, milling and qualityFood products and applications… of matcha on cognitive function may be due to stress reduction, improved sleep quality, an increased supply of vitamin K, altered intestinal microbiota composition, decreased oxidative stress, enhanced cholinergic brain function, and …
Agronomy / cultivationCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeine… fiber, and vitamins. The content of dietary fiber increased in relation to the control (without Matcha tea) by 1.8 times and is 5.3 g; polyphenols – 74 times (74.0 mg); vitamin A (retinol equiv.) – 1.7 times (140.0 mcg); vitamin K – 35.0 …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… concentrations of matcha. Ready-made Japanese matcha tea powder was used as a food additive. Test samples were made from wheat flour using the straight method without adding matcha and with the addition of matcha in amounts of 2 and 4 %. …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… Three (3) trials with three (3) replicates were carried out with negative control (water with sugar and creamer for milk tea and water with sugar for fruit tea) and positive control (Vitamin C). Using one-way ANOVA, the Matcha (mean …
Sensory / consumerAntioxidants and polyphenolsFood products and applicationsAuthenticity and analytical methods… analysis, and to elucidate the associated photodegradation kinetics.A controlled experimental design was implemented. Uniform samples of matcha powder (0.05 g ± 0.002 g) were spread in quartz dishes and subjected to precise …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and quality… Currently, the transition towards the consumption of healthy and sustainable food and beverages promoting human health and well-being is strongly encouraged and biologically active compounds from natural resources have a broad range of …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory… being associated with improved body composition, antioxidant profile, sleep quality (low caffeine green tea), salivary defence mechanisms against microbial pathogens and reduced adiposity. From a general stance tea drinking could be an …
Randomized controlled trialCognition, mood and stressMetabolism and weightAntioxidants and polyphenols… was to investigate, develop, and optimize innovative techniques to enhance the quality, stability, and bioactivity of food and beverage products. The study covers several key areas that can be divided into three chapters. The first step …
Observational (human)Processing, milling and qualityFood products and applicationsCognition, mood and stress… share microbial transformation but differ fundamentally in substrate, ecology, control points and safety concerns. Ready-to-drink, instant, cold-brew, matcha, milk tea and bubble tea formats widen access and sensory diversity, yet …
ReviewAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsEvery 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.
Spot a paper that doesn't belong, or one that's missing? Tell us.