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.”
157 studies match for “product quality”
… 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 (TAC), and antibacterial activity of …
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 applicationsMany 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 applications… Specifically, an analysis of water, extracts, and additives for the beverage production was carried out. Microbiological and nutritional value determination was also conducted in samples of the three products. According to the …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensoryThere are many varieties of tea (Camellia sinensis) obtained by different processing methods. In Japan, sencha tea has been used to brew beverages f6r centuries, and tencha leaves are used to make powdered green tea, matcha, which is used…
Chemical / analyticalCultivation and shadingAroma, flavor and sensoryAuthenticity and analytical methodsCited 9×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… matcha, and whey protein). These formulas were assessed for their chemical quality characteristics (carbohydrates, protein, fat, ash, moisture, pH, total acidity, and total soluble solids), energy content, and sensory evaluation. …
Sensory / consumerAroma, flavor and sensoryProcessing, milling and qualityFood products and applications… levels. However, caffeine consumption has the potential to affect sleep quality, especially when consumed excessively. This study aims to analyze the effect of sugar-free caffeine consumption on sleep quality and daily activity …
Observational (human)Cognition, mood and stressL-theanine and caffeineProcessing, milling and quality… for the year are calculated. Next, the amount of water costs for various production needs is calculated, as well as the electricity consumed by the equipment. At the next stage, staff salaries are calculated, which consists of the …
Observational (human)Food products and applicationsMarket, culture and sustainabilityAntioxidants and polyphenolsIn our day-to-day lives, nutrition and dietary supplements are necessities for work balance and active energy in our bodies. Also, in homeopathic medicine, allopathic medicines are given, and in Ayurveda, herbal medicines are given.…
ReviewMetabolism and weightProcessing, milling and qualityFood products and applicationsРОЗРОБКА ТЕХНОЛОГІЇ СИРНИКІВ НА ОСНОВІ СИРКОВИХ ПАСТ З ДОДАВАННЯМ ПОРОШКУ ЗЕЛЕНОГО ЧАЯ
Other / not statedProcessing, milling and qualityFood products and applicationsThe stress-reducing effect of matcha, a high-quality fine-powdered green tea, has recently been clarified by animal experiments and clinical trials. However, the effect of matcha added to confectioneries is not clear. One aim of this study …
Clinical trial (non-randomized)Cognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 40×… of a human intervention study administering matcha tea and a matcha containing product. Using a randomized, placebo-controlled, single-blind study, 23 consumers participated in four test sessions. In each session, participants consumed …
Randomized controlled trialCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 66×… digestive bioaccessibility of key matcha compounds in real food systems. The production methods, phytochemical compositions, and reported health effects are summarized, with a particular emphasis on matrix-dependent changes during …
ReviewAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×… to increase theanine and chlorophyll levels in tea leaves during matcha production. However, the regulatory mechanism of theanine accumulation under shading conditions remains elusive. Through visualization analysis of PIF genes …
Agronomy / cultivationL-theanine and caffeineCultivation and shadingProcessing, milling and qualityCited 10×… beverage vendor and catering service business established to provide premium-quality beverages for customers across Malaysia. The business specialises in serving freshly brewed coffee, rich chocolate beverages, matcha drinks, flavoured …
Observational (human)Food products and applicationsMarket, culture and sustainabilityMetabolism and weight… mediator. It is recommended that culinary business actors enhance the visual quality of content and the café visiting experience, that students be more mindful of hedonic consumption impulses, and that future research incorporate …
Observational (human)Food products and applicationsProcessing, milling and qualityMarket, culture and sustainability… consumer satisfaction regarding their hopes and expectations for the matcha products offered, as well as their intention to return. Perceived authenticity, or consumers’ perspective on a product’s authenticity, can shape customers’ …
ReviewFood products and applicationsAuthenticity and analytical methodsProcessing, milling and quality… superfood fad, bringing the traditional practices that maintained matcha production for centuries into greater visibility as well. This article surveys the major historical uses of tea in Japan from introduction of the substance …
Observational (human)Market, culture and sustainabilityProcessing, milling and qualityFood products and applications… turning the tea leaves into a fine powder. There is a great difference in quality depending on cultivation techniques such as the shading period and the type of shade. This study investigates the effect on growth and physiological …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingShading is an important practical method to improve the quality of green tea. Previous research of our group found that because the biosynthesis and distribution of theanine in tea plants were affected by down regulation of gene encoding …
Agronomy / cultivationMetabolism and weightL-theanine and caffeineCultivation and shadingCited 7×… beautifully in both baked and no-bake creations. Information of Matcha Filling Product Name: Matcha Fruit Filling (Fruit-Flavored Jam) Usage: For filling and surface decoration of baked goods such as cakes, rolls, pastries, and bread. …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… this study investigated whether the country of origin of examples of matcha products available on the Polish market influenced the sorption properties, glass transition temperature, and color. Results: All matcha powders exhibited …
Observational (human)Processing, milling and qualityCultivation and shadingMarket, culture and sustainabilityCited 1×… had the best sensory compatibility with matcha tea flavour. They provided the product with balanced acidity, a distinctive aroma, and the highest sensory acceptability score. The results of the research confirmed that the dessert is of …
Sensory / consumerAroma, flavor and sensoryFood products and applicationsProcessing, 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.
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