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.”
155 studies match
This study analyzes the framing of matcha as a functional plant in Indonesian online media, with a special focus on how agronomic quality attributes become the foundation that translates matcha as a functional plant. Matcha (Camellia…
Food science / processingAntioxidants and polyphenolsSkin, oral and dentalProcessing, 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 sustainabilityPenelitian yang dilakukan bertujuan untuk mengevaluasi persepsi konsumen terhadap produk Nugget Pisang dengan berbagai macam rasa. Nugget pisang merupakan produk inovatif yang memadukan tekstur renyah di bagian luar dengan rasa pisang yang…
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsThe article presents the results of developing a formulation for marshmallows with a natural sugar substitute and matcha tea. During the study, marshmallow samples with different component compositions were made: with sugar; with…
Observational (human)Aroma, flavor and sensoryFood products and applicationsProcessing, milling and qualityThe article presents the results of a study on the technological, physicochemical, and functional properties of yogurt enriched with matcha powder, with a focus on determining the optimal concentration of the additive and its effect on the…
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsAbstract One of the products that is currently popular is matcha. Seeing the positive trend of matcha, PT Pagilaran production unit Samigaluh, Kulon Progo, Yogyakarta tries to produce matcha. The development of matcha certainly needs to be…
Observational (human)Processing, milling and qualityFood products and applicationsMarket, culture and sustainabilityThe application of the Quality Function Deployment (QFD) method serves as a strategic approach to ensure alignment between consumer needs and the technical characteristics of the “Matcha Boy” beverage product, playing a crucial role in…
Observational (human)Processing, milling and qualityFood products and applicationsAroma, flavor and sensoryIn the context of growing awareness of the importance of preventing chronic diseases, maintaining health, and preserving youth, the introduction of innovative approaches to rational nutrition is becoming increasingly relevant.One promising…
Observational (human)Cognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensoryThe article discusses the use of Matcha green tea in the production of Cinnabon buns to improve bakery products’ nutritional value and consumer properties. The study is aimed at studying the effect of Matcha green tea powder on the…
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryThis research aims to analyze the effect of adding stevia leaf 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…
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsProcessing, milling and qualityThe basic ingredients of milk caramel 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…
Observational (human)Processing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 1×Penelitian ini menggunakan metode eksperimen dengan faktor tunggal, di mana daun kelor digunakan sebagai substitusi matcha dalam pembuatan Cookies. Terdapat empat percobaan dalam penelitian ini: Cookies dengan 10 gram matcha, serta Cookies…
Food science / processingAroma, flavor and sensoryFood products and applicationsThe purpose of the study is to enrich wheat bread with matcha green tea. Objectives: analysis of the nutritional value and chemical composition of matcha, drawing up a recipe with the added additive, identifying changes in the organoleptic…
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsThe purpose of the study is to determine the vitamin-mineral composition and antioxidant activity of blue matcha powder and compare the obtained values with the indicators of biologically active substances contained in green matcha powder.…
Chemical / analyticalAntioxidants and polyphenolsFood products and applicationsProcessing, milling and qualitySalah 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×Milk teas and fruit teas are popular as a refreshment, but their percent antioxidant properties need to be determined. In this study, the antioxidant activities of selected commercialized milk teas (Matcha, Okinawa, and Winter Melon) and…
Sensory / consumerAntioxidants and polyphenolsFood products and applicationsAuthenticity and analytical methodsAlong with the development of modern times, food no longer serves only as a basic necessity but has also become a part of lifestyle and a reflection of people’s tastes. One type of food that is currently popular is dessert. The growing…
Observational (human)Food products and applicationsMarket, culture and sustainabilityProcessing, milling and qualityConsumers are increasingly interested in natural, plant-based additives as alternatives to synthetic compounds in food products. This study investigated the polyphenolic profiles, total polyphenol content (TPC), total antioxidant capacity…
Observational (human)Antioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityMục tiêu: Nghiên cứu nhằm đánh giá ảnh hưởng của việc bổ sung bột matcha và xanthan gum đến chất lượng sữa chua trong quá trình bảo quản lạnh. Phương pháp: Sữa chua được bổ sung matcha ở tỷ lệ 0,1-0,5% và xanthan gum ở tỷ lệ 0-0,1%. Các…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsGethuk adalah makanan tradisional khas Jawa Tengah yang dimana gethuk merupakan makanan pokok orang zaman dahulu. Makanan ini terbuat dari bahan dasar singkong sehingga dapat mengenyangkan dan sangat disukai oleh orang tua, namun pada saat…
Other / not statedAroma, flavor and sensoryFood products and applicationsMenu from Tea Inn restaurant in China. Fresh fruit tea series, milk series, yakult series, kyoto uji matcha series, tea series, classic hot drink seres.
Other / not statedFood products and applicationsContemporary drinks are very popular with the people of Indonesia, even the whole world. Drinks made from coffee, cheese tea, and boba are very popular with the public so that many companies have sprung up to make beverage businesses. One…
Randomized controlled trialFood products and applicationsMarket, culture and sustainabilityMany processed soybean products are popular in society, one of which is soy milk. One of the derivative products of soy milk is ice cream. Generally, ice cream is added with flavors and colorings, including matcha powder. However, it turns…
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsIn the present study, the processing, characterization, and assessment of novel non-alcoholic and sugar-free drinks based on bioactive extracts from valuable natural sources, such as green tea enriched with Chios mastiha, are considered.…
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensoryThe pioneer of the number one dessert box in Indonesia Bittersweet By Najla has a marketing focus by utilizing social media, especially Tiktok. The content contained in TikTok @bittersweetbynajla has a marketing strategy using storytelling…
Other / not statedAroma, flavor and sensoryMarket, culture and sustainabilityFood 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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