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.”
269 studies match for “product”
… acceptable on red dates. The purposes of this study are to develop a bakery product with nutritious health benefits, to study the proximate test results and physical properties of developed product named as matcha puff pastry with red …
Observational (human)Aroma, flavor and sensoryFood products and applicationsAntioxidants and polyphenolsEl 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 sensory… the gluten network. Additionally, freezing negatively impacted yeast gas production capability, while matcha addition did not influence yeast activity. Moreover, low concentrations of matcha did not significantly impact the …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 12×Background: Resistance training adaptively increases muscle strength and mass, contributing to athletic performance and health promotion. Dietary intervention with natural foods provides nutrients that help accelerate muscle adaptation to…
Randomized controlled trialCognition, mood and stressMetabolism and weightGut and microbiomeCited 23×… (EGCG) (at 1% polyphenol level) were discussed. Results showed that tea products in whatever form could retard starch digestion, with EGCG working best. The predicted glycemic index (pGI) of ESPSV was decreased from 82.50 to 65.46 …
Food science / processingAntioxidants and polyphenolsGut and microbiomeFood products and applicationsCited 27×… total phenolic contents and higher antioxidant capacities than ceremonial products. Hierarchical cluster analysis was used to determine similarities and differences in catechin composition and revealed that bagged and gunpowder green …
Observational (human)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 46×Lately, matcha green tea has gained popularity as a beverage and food additive. It has proved to be effective in preventing obesity and related metabolic syndromes. However, the underlying mechanisms of its control effects against…
Animal studyMetabolism and weightInflammation and immunityAntioxidants and polyphenolsCited 48×… investigated. Cookies were additionally enriched with inulin and matcha tea. Products were characterized in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant activity, and …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 4×… regulatory effect on phytohormones levels, providing an instruction for the production of summer/autumn tea and matcha.
Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 22×Background: Beverage consumption is a common, modifiable lifestyle factor with potential relevance to cutaneous health. Objective: To synthesize clinical and mechanistic evidence on commonly consumed beverages and dermatological outcomes.…
Systematic review / meta-analysisCancerSkin, oral and dentalFood products and applicationsCited 1×… displays a stress-reducing effect, even if it is included in confectionery products. Such products may also benefit individuals who have no habit of drinking matcha as a beverage.
Clinical trial (non-randomized)Cognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 40×… This study has provided valuable reference to produce nutritious noodles products with matcha or its active components.
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 46×Introduction: Matcha tea is renowned for its rich phytochemical profile; however, optimizing its bioactive potential through formulation and extraction conditions requires further investigation. This study tested the hypothesis that…
In vitro / cell studyAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 2×Numerous studies indicate that tea has versatile health benefits, and attempts are being made to use it as a food additive. In this study, three types of tea powder (TP) [matcha tea powder (MTP), green tea powder (GTP), and black tea…
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 14×Abstract BACKGROUND In a study to explore the utilization of polyphenols in complex digestive systems, starch‐based vermicelli was employed as the carrier and matcha (MT) was used as the source of polyphenols. Four percent MT was extruded…
In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeFood products and applicationsCited 9×This study was realized to determine the effects of whey protein isolate (5% w/v) based edible coatings (WPC) containing different concentrations (3, 6, 9% w/v) of acai powder extract (AE) and matcha extract (ME) on oxidative and microbial…
Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 33×… potential that spiced matcha hard candy has for use as a nutraceutical food product.
Chemical / analyticalAntioxidants and polyphenolsAroma, flavor and sensoryProcessing, milling and qualityCited 5×… 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 products, meat products and other ones. The development tendency of …
Food science / processingProcessing, milling and qualityFood products and applicationsThe production of Matcha for processed food is increasing in recent years. However, Matcha has many problems for use in processed food, such as bad suspension, color deterioration, and high costs. We developed fine Matcha to overcome these …
Food science / processingProcessing, milling and qualityFood products and applicationsCited 1×Matcha green tea powder (MGTP) is made with finely ground green tea leaves that are rich in phytochemicals, most particularly catechins. Shortbread biscuits were enriched with MGTP and evaluated for consumer acceptability and potential…
Observational (human)Metabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 40×Aim of study: To assess the impact of pH level on force decay and color stability of orthodontic elastomeric chains (EOC) after exposure to commonly used beverages. Materials and methods: A total of 120 chain cuts were prepared from 2…
Food science / processingSkin, oral and dentalProcessing, milling and qualityFood products and applicationsCited 6×… providing a systematic scientific basis for the application of tea flour products in cold storage.
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applications… profile remains unclear. Methods: Twenty-six commercial matcha products (unflavored and various flavors) were each evaluated under eight preparation conditions comprising four preparation media (water, cow's milk, almond …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensoryAbstract Matcha is recognised for its rich phytochemical composition, while blackberries are abundant in anthocyanins and phenolic compounds. This study evaluated the sensory properties, phenolic profile, colour dynamics, and antioxidant…
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryEvery 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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