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.”
147 studies match for “antioxidants”
Статья посвящена вопросу исследования зеленого чая сорта матча. Цель работы заключалась в проведении исследований образцов чая с целью нахождения их идентификационных показателей. Показано, что образцы чая японского происхождения обладали…
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 1×… of milling conditions on the particle size, morphology, solubility, and antioxidant properties of Matcha, shaded Yabukita, unshaded Yabukita, and Hojicha pastes were studied. MWM green tea paste retained smaller particles, better …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCited 12×The 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 qualityBu çalışmada Türkiye (TM1–TM5) ve Japonya (JM) menşeli matcha tozlarının fizikokimyasal ve duyusal özellikleri karşılaştırılmıştır. Suda çözünürlük indeksi Türkiye menşeli matcha tozlarında %30.24–35.76 arasında değişirken, Japonya menşeli…
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×… to matcha. Individually, the Bud white loose leaf demonstrated highest antioxidant activity followed by Laplant bag, Lipton bag, Laplant loose, Gourmet matcha, Wow matcha and Lipton loose. These findings revealed that on the basis …
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityCited 51×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 methodsThis study 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…
Sensory / consumerAntioxidants and polyphenolsCancerProcessing, milling and quality… exponential degradation of caffeine in matcha. While matcha contains inherent antioxidants (e.g., vitamin C), their concentration is insufficient to mitigate this degradation process effectively. These findings underscore the critical …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and quality… in hepatic glucose, triglyceride, and total cholesterol levels, and by its antioxidant activities.
Animal studyCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 38×… investigated the polyphenolic profiles, total polyphenol content (TPC), total antioxidant capacity (TAC), and antibacterial activity of aqueous and 30% ethanolic extracts of green tea, matcha tea, black tea, and yerba mate. Commercial …
Observational (human)Antioxidants and polyphenolsInflammation and immunityProcessing, milling and quality… matcha (HMC) was prepared using viscozyme, and its polyphenol composition and antioxidant activities were evaluated. Total polyphenol content, total flavonoid content, and individual catechin profiles were quantitatively analyzed. …
Other / not statedCognition, mood and stressAntioxidants and polyphenolsProcessing, milling and qualityLead (Pb2+) contamination of water threatens human health and ecosystems and requires low-cost, sustainable remediation. Objective: To synthesize carbon dots (CDs) from Banag Semisulcospira libertina shells and evaluate their…
Chemical / analyticalAntioxidants and polyphenolsSafety, contaminants and toxicityMarket, culture and sustainabilityPenelitian 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… The product produced is a functional drink containing vitamins, minerals, and antioxidants. Due to the usefulness of the drink, it will be in demand among consumers. In addition, the profitability of the drink is 16%, which indicates the …
Observational (human)Food products and applicationsMarket, culture and sustainabilityAntioxidants and polyphenols… into this matrix at varying concentrations (1%, 2%, 5%, 10 wt%) as a natural antioxidant and antimicrobial agent. To enhance structural performance, glutaraldehyde (GLA) was used as a cross-linking agent. The non-crosslinked and GLA …
Other / not statedAntioxidants and polyphenolsInflammation and immunityProcessing, milling and quality… Total phenolic compound and catechin content were highest in unshaded matcha. Antioxidant activity was highest in unshaded matcha, which also coincides with the highest phenolic compound content, such as catechins. Sugar content was …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingDirect covering is widely used in the production of matcha raw material, with the advantages of easy operation, low cost, and compatibility with mechanized management. However, how shade nets with different materials and colors…
Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityẢnh hưởng của nguyên liệu và chế độ xử lý nhiệt (chần, hấp, sấy) trong quy trình công nghệ sản xuất bột matcha chè xanh đã được thực hiện trong nghiên cứu này. Nguyên liệu lá chè Truồi tại xã Lộc An, huyện Phú Lộc, tỉnh Thừa Thiên Huế được…
Other / not statedAntioxidants and polyphenolsGut and microbiomeCultivation and shadingThe international market for green tea is growing. Samples of twenty-five powdered green teas were collected from the market in the United States, and their chemical components were compared. Their prices varied widely, from $4.3 to $160…
Other / not statedAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 14×Matcha is a kind of Japanese green tea that is traditionally used for the Japanese tea ceremony, Sado, and has, in recent years, also been used as a food ingredient. In addition, Sado and food items containing matcha are becoming popular…
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryProcessing, milling and qualityCited 29×Matcha green tea, a Japanese specialty, is commonly thought to have health advantages. Tea quality will improve taste which results in increased sales. Polypeptide, methionine acids (mostly additive), and cappuccino all contribute to the…
ReviewAntioxidants and polyphenolsCultivation and shadingProcessing, milling and quality… the impact of matcha tea powder, a green tea derivative known for its rich antioxidant profile, on the rheological and technological properties of yoghurt during storage. The following objectives have been set: to assess the influence …
Food science / processingProcessing, milling and qualityFood products and applicationsAntioxidants and polyphenolsNghiên cứu ảnh hưởng của chiều cao che sáng đối với giống chè LCT1 để sản xuất nguyên liệu chế biến chè xanh Matcha tại Phú Thọ cho thấy, các công thức với chiều cao che sáng mặt tán chè khác nhau như không che (CT1), cao 0,8 m (CT2), 1,2…
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… to inhibit rancidity were matcha green tea because of poliphenol as an antioxidant. Matcha green tea addition and pasteurization improved Serabi Solo quality and inhibited rancidity. Based on previous research, matcha green tea 1% …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 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.
Spot a paper that doesn't belong, or one that's missing? Tell us.