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.”
195 studies match for “Food quality”
… method through three-dimensional fluorescence spectroscopy, as well as in quality inspections and identifying the critical parameters of the producing process.
Chemical / analyticalAuthenticity and analytical methodsProcessing, milling and qualityCited 9×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×… tea powder, and its heat stability demonstrates the usefulness of matcha as a food additive.
Other / not statedMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 49×… 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 powder (BTP)] were used in noodle …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 14×… green tea has arrived on the shores of North America as one of the latest superfood "discoveries."Like many of the other superfoods that have captured the attention of the West, matcha's newfound global popularity reflects what …
Other / not statedAuthenticity and analytical methodsMarket, culture and sustainabilityCognition, mood and stressCited 3×This study quantitatively evaluated the combined effects of water activity (Aw) and light exposure on the degradation kinetics and storage stability of major bioactive compounds in matcha. Matcha samples were stored under controlled water…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCited 1×Matcha, a traditional Japanese green tea, has health-promoting effects. However, little is known about its bioactive components, except for polyphenols, caffeine, and amino acids. Here, we revealed the presence of diverse miRNAs, a type of…
Agronomy / cultivationCultivation and shadingProcessing, milling and qualityAntioxidants and polyphenolsCited 2×Matcha-tuna oil and matcha-maltodextrin-tuna oil emulsions (25% oil, dry basis), formulated to have protein: carbohydrate ratios of 1:1.1, 1:2, 1:3 and 1:4, were spray dried. Confocal laser scanning microscopy showed effective…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCognition, mood and stressCited 31×… a powdered green tea, and it is very popular in recent years as a beverage and food additive. Matcha green tea has been reported to have outstanding potential in regulating obesity-related metabolic syndrome. However, there are few …
Animal studyMetabolism and weightInflammation and immunityAntioxidants and polyphenolsCited 30×… 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×… sulfide component.Electronic tongue could be effectively distinguished quality characteristics of different fixation ways. Sensory evaluation showed that the scores of steaming fixation significantly higher( p = 0. 001) than the …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and quality… black tea (IBT) and matcha (Mat) were chosen as ingredients to improve the quality of FIR. The results showed thatadding tea products endowed FIR with subtle flavors and higher antioxidant capacity. And the data of XRD, FTIR and SEM …
In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 22×… 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×Matcha was analysed for its chemical composition, fibre, vitamin C, caffeine and chlorophyll contents. Flavonoids and phenolics, phenolic profiles and antioxidant activity both in water and methanol solutions were determined. In vitro…
In vitro / cell studyAntioxidants and polyphenolsL-theanine and caffeineGut and microbiomeCited 79×Novel of hematopoietic system and hepatic system under the usage of antioxidant plants such as chia seeds and matcha green tea were critical sites in this study which promoted by crucial health of New-Zealand white (NZW) rabbits as a model…
Food science / processingCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 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×… such as matcha, scientific confirmation of the origin is essential for quality assurance and fraud prevention. In this study, three nondestructive analytical techniques, specifically fluorescence (FF), near-infrared (NIR), and …
Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineAuthenticity and analytical methodsCited 3×… accessibility of these powders has led to their being more widely used in food production. The aim of this study was to evaluate the total phenolic content (TPC) and antioxidant capacity (AC) of white chocolate (WCh) supplemented …
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 14×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×… to consume matcha wisely and business actors need to pay attention to the quality of raw materials and processing processes to maintain the content of active compounds of the product.
Food science / processingAntioxidants and polyphenolsCognition, mood and stressProcessing, milling and qualityAbstract 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 sensory… 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… assigned to GTM experienced positive changes in happiness, time management, quality of life, relationships, sleep, and work performance as they continued meditating. However, no significant between-group differences were found in these …
Randomized controlled trialCognition, mood and stressProcessing, milling and qualityFood products and applicationsCited 1×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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