Research
The Global Matcha Research Library
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.”
306 studies match for “mill”
Effect of Matcha Tea Mouthwash on Color Stability & Surface Roughness of Enamel and Resin composite
Ghada El-Zayat, Sherine Badawy, Aya AEF Nemt-Allah — Egyptian Dental Journal /Egyptian Dental JournalSensory / consumerSkin, oral and dentalProcessing, milling and qualityEvaluasi Kualitas dan Penerimaan Konsumen Terhadap Nugget Pisang dengan Varian Rasa Yang Berbeda
Lalu Masdar, Sukhadi, Chelsea Gomes Teixeira, et al. — Zentrum Economic Business Management Accounting ResearchPenelitian 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 applicationsCreating a marshmallow formula with natural sweetener and matcha tea
E.A. Zachesova, I V Sergienko — Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)The 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 qualityDevelopment of Matcha-Based Beverage Product Packaging Based on Consumer Needs Attributes using Quality Function Deployment Method
Maulana Naafi Aga Pranata, Wahyu Supartono, Megita Ryanjani Tanuputri — IOP Conference Series Earth and Environmental ScienceAbstract 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 sustainabilityPenerapan Metode Quality Function Deployment dalam Pengembangan Produk Minuman “Matcha Boy”
Ivan Abraham, Rifky Maulana, Samuel Kevin Sihombing, et al. — Jurnal Ilmu Sosial dan Humaniora.The 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 sensoryQuality Characteristics of Matcha Milk Caramel according to Final Heating Temperature
Yoon-Jeong Pi, Hye-Hyun Yoon — Culinary Science & Hospitality ResearchIn milk caramel with added matcha, it is necessary to find the final heating temperature that provides a proper balance of color and flavor of matcha and caramel, along with a chewy texture. Therefore this study aimed to determine how…
Observational (human)Processing, milling and qualityAroma, flavor and sensoryThe Economic System of Green Tea and Matcha in Kyoto, Japan
Haruka Ueda — Journal of Food System ResearchThis paper provides a comprehensive overview of the economic system of green tea and matcha in Kyoto, Japan, namely Uji tea (Uji-cha), with a particular focus on distribution structure and quality coordination.Various statistical data and…
ReviewProcessing, milling and qualityMarket, culture and sustainabilityAroma, flavor and sensoryUse of «Matcha» green tea in the production of "Cinnabon" buns
О. П. Чернега, Анна Игоревна Курыжко — KSTU NewsThe 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 sensoryJapanese Tea Ceremony in the Industry of Health and Wellness Tourism
Joyce Say — International Journal of Current Science Research and ReviewJapanese tea function is known to be a conventional practice that includes the custom arrangement and show of matcha powdered (green tea), within the coffee bar. Tea function is one of the significant customary and contemporary societies…
Other / not statedMarket, culture and sustainabilityMetabolism and weightCardiovascular and blood pressureThe Matcha Green Tea Quality Investigation
М.Н. Елисеев, Петр Иванович Токарев, А.В. Ромащенко — Beer and beveragesСтатья 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×Pengaruh Penambahan Serbuk Daun Stevia Sebagai Pengganti Gula Terhadap Sifat Kimia dan Organoleptik Minuman Fungsional Matcha
Putri Amalia Adiyati Husnul, Putri Amalia Adiyati Husnul, Dody Handito, et al. — Jurnal Edukasi PanganThis 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 qualityQuality Characteristics of Milk Caramel Added with Different Amount of Matcha
Yoon-Jeong Pi, Hye Hyun Yoon — Culinary Science & Hospitality ResearchThe 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×INCREASING THE BREAD BIOLOGICAL VALUE BY INTRODUCING JAPANESE GREEN TEA MATCHA POWDER TO THE FORMULATION
Ol'ga Loretc, Лопаева Надежда Леонидовна, Olga Neverova, et al. — Вестник Красноярского государственного аграрного университетаThe 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 applicationsRATIONALE TO REASONABLE USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN SWEET DISHES TECHNOLOGY
Крохалев Виктор Анатольевич, Tat'yana Hudyakova — Вестник Красноярского государственного аграрного университетаThe 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 qualityQuality Characteristics of Matcha Milk Caramel according to Various Gelling Agent
Yoon-Jeong Pi, Hye-Hyun Yoon — Journal of the East Asian Society of Dietary Life본 연구의 목적은 말차 밀크캐러멜의 최종 가열온도를 낮춰 말차 본연의 특성은 잘 살리되, 부드러워진 질감 때문에 생기는 보관, 유통 상의 문제점은 다양한 겔화제를 첨가하여 개선시키고자 하였다. 본 실험을 위한 말차 밀크캐러멜은 겔 화제를 첨가하지 않은 대조군(CON)과 저메톡실 펙틴(P), 저아실 젤란검(GG), 한천(A)을 각각 0.25%씩 첨가한 실험군으로 118℃까지 최종 가열하여 준비하였다. 기계적 측정 결과에…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryCited 1×TÜRKİYE VE JAPONYA MENŞELİ MATCHA TOZLARININ FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNİN KARŞILAŞTIRILMASI
Melike Nur Tosun, Fatma Korkmaz — GIDA / THE JOURNAL OF FOODBu 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×Prognostic significance of selected lifestyle factors in urinary bladder cancer.
Wakai K, Ohno Y, Obata K, et al. — Japanese journal of cancer research : GannTo examine the prognostic significance of lifestyle factors in urinary bladder cancer, we conducted a follow-up study of 258 incident bladder cancer patients, who were originally recruited in a case-control study in metropolitan Nagoya.…
Observational (human)CancerMarket, culture and sustainabilitySkin, oral and dentalCited 31×Multiresidue determination of pesticides in tea by gas chromatography-tandem mass spectrometry.
Saito-Shida S, Nemoto S, Teshima R — Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastesAn efficient and reliable GC-MS/MS method for the multiresidue determination of pesticides in tea was developed by modifying the Japanese official multiresidue method. Sample preparation was carefully optimized for the efficient removal of…
Chemical / analyticalSafety, contaminants and toxicityAuthenticity and analytical methodsL-theanine and caffeineCited 25×Antioxidant Activity of Different Forms of Green Tea: Loose Leaf, Bagged and Matcha
Sumaya Farooq, Amit Kumar Sehgal — Current Research in Nutrition and Food Science JournalGreen tea is commercially available in three forms: loose leaf, bagged and powdered. The objective of this study was to compare the radical scavenging capacity of different forms of green tea like loose leaf (3), bagged (2) and powdered…
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityCited 51×Antioxidant Activities of Selected Milk Teas and Fruit Teas Using 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) Assay
Jeanine Therese V. Perez, Lyx Jady Fy N. Perez, Femma Joy A. Padroncillo, et al. — American Journal of Life Science and InnovationMilk 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 methodsEffect of Adding Matcha Powder (Green Tea) on Improvement Chemical and Sensorial Properties of Pudding
Nada M. A. A. Ramadan, Mona M. Khalil, Rania E. El-Gammal, et al. — Journal of Food and Dairy SciencesThis 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 qualityHow Does Exposure Durations (0h, 12h, 24h, 36h, 48h, 60h) to Uv Light affect the Caffeine Concentration of Caffeine of Matcha Tea, Measured by Uv- Spectrophotometric Analysis?
Zhu Zhixi — Journal of Sociology and EducationThis study aimed to quantitatively investigate the effects of ultraviolet (UV) light exposure duration (0, 12, 24, 36, 48, and 60 hours) on the caffeine concentration in matcha powder (Camellia sinensis), as measured by UV-Vis…
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityMatcha, a powdered green tea, ameliorates the progression of renal and hepatic damage in type 2 diabetic OLETF rats.
Yamabe N, Kang KS, Hur JM, et al. — Journal of medicinal foodMatcha, a powdered green tea produced by grinding with a stone mill, has been popularly used in the traditional tea ceremony and foods in Japan. Matcha is well known to be richer in some nutritional elements and epigallocatechin …
Animal studyCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 38×ANALISIS PENGEMBANGAN PRODUK PUDDING BALLS UNTUK MENINGKATKAN DAYA TARIK KONSUMEN
Angel Tangkilisan, Nastasya Cindy Hidajat — Jurnal Serina AbdimasAlong 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 qualityHow this library is built
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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