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.”
96 studies match for “functional foods”
… films with antioxidant activity that we have developed can be used as edible functional casings in the future, e.g., for sausages and other food products.
Observational (human)Antioxidants and polyphenolsCognition, mood and stressFood products and applicationsCited 23×… variants enriched with instant coffee or matcha tea, offering improved functional properties.
Food science / processingAntioxidants and polyphenolsFood products and applicationsProcessing, milling and qualityIn a world full of trendy beverages, one drink is quietly taking over wellness routines for all the right reasons. Matcha has always been popular, but today, Ceremonial grade matcha is being recognized as the cleanest and most effective…
Food science / processingFood products and applicationsMarket, culture and sustainability… in the effect of diet on human health, the effort to produce new and healthier foods also increases. Therefore, the aim of this thesis was to design enriched chocolate products. In total, six types of chocolate bars (white, matcha, …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… powder as a sugar substitute on the chemical and organoleptic properties of functional drinks matcha. The experimental design used was a Completely Randomized Design (CRD) with a single factor, namely the addition of stevia leaf powder …
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsProcessing, milling and quality… are mainly dairy products and sugars, which inevitably reduce its health functionality. Therefore, the purpose of this study is to develop a dessert with excellent health functionality by adding matcha, which contains high …
Observational (human)Processing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 1×Salah satu minuman fungsional berbasis teh hijau adalah matcha latte, yang dibuat dari bubuk teh hijau dan susu. Kolagen, yang merupakan protein esensial dalam tubuh manusia, telah menjadi populer sebagai tambahan dalam minuman fungsional…
Other / not statedFood products and applicationsCited 2×En el presente trabajo de graduación se realizaron gomitas de dulce con azúcar reducida e ingredientes funcionales. Se formularon gomitas reducidas en azúcar al 40, 60 y 80 %, utilizando como edulcorantes el isomalt y una mezcla de stevia…
Sensory / consumerAroma, flavor and sensoryFood products and applicationsTraditional functional ingredients, such as conventional emulsifiers (surfactants, animal-derived proteins), and synthetic antioxidants may become obsolete in the development of clean-label, plant-based, sustainable food emulsions. …
Animal studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 39×Penelitian ini bertujuan untuk mengidentifikasi senyawa aktif dalam produk cokelat hitam, seperti alkaloid dalam bubuk kakao yang bertindak sebagai endorfin untuk menimbulkan rasa bahagia, dan flavonoid dari green tea matcha yang berfungsi…
Sensory / consumerAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… trend among Generation Z. The findings suggest matcha’s potential as a functional beverage supporting a healthy lifestyle for Generation Z, influenced by digital era trends in food choices.
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineМақала матча шайымен байытылған бисквит жартылай фабрикатының антиоксиданттық қасиеттерін зерттеуге арналған, бұл дұрыс тамақтануға деген қызығушылықтың артуы аясында маңызды болып табылады. Зерттеудің мақсаты-матчаны пайдаланып оңтайлы…
Other / not statedAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… the food industry, emphasizing their roles as flavor enhancers, colorants, and functional ingredients in various food products. Despite the extensive research on coffee, studies on matcha remain limited, necessitating further …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 1×… at 5 °C preserves heat-labile nutrients. These findings 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×… in the baked cake. The RCS-scavenging capability of tea catechins offers a new functionality of matcha 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×… findings demonstrate that both humidity and light critically influence the functional stability of matcha, and that storage under low water activity (Aw ≤ 0.53) and light-shielded conditions significantly improved the retention of …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCited 1×… fertilization, cultivar, altitude, and light exposure on matcha quality and functionality. Among 16 different cultivation treatments, the best quality matcha was found in the selenium-enriched, high-altitude shaded cv. Fuyun No. 6 …
Animal studyAntioxidants and polyphenolsL-theanine and caffeineGut and microbiomeCited 1×… focus was to investigate the influence of processing techniques and storage on functional powders, where attention is given to the effect of storage humidity on moisture sorption and particle size distribution in matcha tea, as well as …
Observational (human)Processing, milling and qualityFood products and applicationsCognition, mood and stressВ статье авторами рассмотрена возможность применения зеленого чая матча в технологии мучных кондитерских изделий на примере кексов. Зеленый чай матча содержит в большом количестве танины, кофеин, аминокислоты и другие полезные вещества и…
Food science / processingL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensoryMatcha is one of the flavor that most of the teenagers like to consume. However, most of the people did not consume red dates. Therefore, matcha puff pastry with red dates filling was prepared in order to make everyone acceptable on red…
Observational (human)Aroma, flavor and sensoryFood products and applicationsAntioxidants and polyphenolsЗасвідчую, що в цій кваліфікаційній роботі немає запозичень із праць інших авторів без відповідних посилань.Здобувач____________________ (підпис) Київ -2021 р.НАЦІОНАЛЬНИЙ УНІВЕРСИТЕТ ХАРЧОВИХ ТЕХНОЛОГІЙ Інститут (факультет)…
Other / not statedFood products and applicationsAntioxidants and polyphenolsProcessing, milling and quality… accuracy (99.0%), followed by the NIR–KNN (98.7%) and FF–CNN (95.7%) models. Functional group absorption in FT-IR, moisture and carbohydrates in NIR, and amino acid and polyphenol fluorescence in FF contributed to the identification. …
Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineAuthenticity and analytical methodsCited 3×Atualmente, é crescente a preocupação dos consumidores com a saúde e a procura por alimentos que não apenas nutram, mas também promovam o bem-estar. Neste contexto, aumenta a procura por alternativas vegetais ao leite de origem animal,…
Animal studyAntioxidants and polyphenolsL-theanine and caffeineFood products and applicationsFermented 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 polyphenolsMatcha green tea powder (MGTP) is made by finely grounding green tea leaves and is increasingly used to flavour food products. The aim of this thesis was to produce a shortbread biscuit product containing MGTP and to evaluate its consumer…
Clinical trial (non-randomized)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeineEvery 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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