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.”
62 studies match for “sensory evaluation”
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 applications… Longjing 43, Zhongcha108, and E'Cha 1) on various aspects of matcha, including sensory evaluation, major components, color quality, volatile and non-volatile metabolomic profiles. The findings revealed that the levels of tea polyphenols, …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 38×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×… dates filling, and identify the acceptability of matcha and red dates based on sensory evaluation. Based on the research findings, matcha powder acts as a natural food flavoring and coloring in many culinary applications and also contains …
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… and contributed to the significant loss of total catechins. Next, the sensory evaluation of shortbread biscuits formulated with three levels of MGTP (2, 4, 6 g per 100 g of flour) and three levels of sugar (25, 30, 35 g per 100 g …
Clinical trial (non-randomized)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeine… was conducted to study the effect of adding matcha powder on the chemical and sensory properties of prepared pudding. Matcha was added at different concentrations of 3,5 and 10%. Results of the chemical analysis showed that matcha powder …
Sensory / consumerAntioxidants and polyphenolsCancerProcessing, milling and qualityBu 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×… green tea with Chios mastiha and louisa green tea with Chios mastiha, and an evaluation of their biological potential was performed. Specifically, an analysis of water, extracts, and additives for the beverage production was carried …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensoryKakao adalah salah satu komoditas yang cukup banyak dijumpai di Indonesia. Hampir seluruh kalangan menyukai hasil produk olahan dari kakao seperti cokelat batang karena rasanya yang nikmat. Namun perannya dalam memenuhi kebutuhan gizi bagi…
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… mango, mango with chilli) were produced. The products then underwent sensory evaluation and measurements of firmness, total polyphenol content and water activity. In the case of chocolate bars, the ingredients affected mainly …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… methods(Steaming and stir fixation) for selenium-enriched Matcha through sensory evaluation,chemical composition,color,aroma and taste of the fingerprint. The results showed that the content of Steaming fixation for …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, 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.
Spot a paper that doesn't belong, or one that's missing? Tell us.