MatchaDB

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.”

Popular searchesL-theanineEGCG and catechinsCaffeineFocus and memoryStress and sleepWeight and metabolismGut healthContaminantsPesticidesShade-growingAroma and flavorTea ceremony

17 studies match for “"antioxidant activity"”

2026Journal articleFree to read

Sensory and nutritional properties of matcha infusions enriched with Qassim blackberries: effects of thermal processing on phenolic profile, color, and antioxidant activity

Nourh A. M. Aleid, Rehab F. M. Ali, Raghad M. Alhomaid, et al. — International Journal of Food Science & Technology

… by spectrophotometry and high-performance liquid chromatography (HPLC). Antioxidant activity was assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. The 15% …

Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory
2024Journal articleFree to read

Quality analysis and antioxidant activity of different types of tea powder

Yutong Ye, Zeyi Ai, Ronglin Li, et al. — Food Production Processing and Nutrition

Abstract As a natural product with health benefits, tea powder (TP) is widely used in food processing field. In order to explore sensory evaluation, quality components and antioxidant activities among different types of TP, matcha TP,…

Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 10×
2025Journal articleFree to read

THE INFLUENCE OF MATCHA TEA ON THE ANTIOXIDANT ACTIVITYOF SPONGE CAKE SEMI-FINISHED PRODUCT

Ахмет Байтұрсынұлы атындағы Қостанай өңірлік университеті, Қостанай қ., Қазақстан, А.М. Саидов, Dmitriy Kalitka, et al. — Mechanics and Technologies

Мақала матча шайымен байытылған бисквит жартылай фабрикатының антиоксиданттық қасиеттерін зерттеуге арналған, бұл дұрыс тамақтануға деген қызығушылықтың артуы аясында маңызды болып табылады. Зерттеудің мақсаты-матчаны пайдаланып оңтайлы…

Other / not statedAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applications
2023Journal articleFree to read

The Content of Bioactive Compounds and Technological Properties of Matcha Green Tea and Its Application in the Design of Functional Beverages.

Najman K, Sadowska A, Wolińska M, et al. — Molecules (Basel, Switzerland)

Matcha is a powdered green tea obtained from the Camellia sinensis L. plant intended for both "hot" and "cold" consumption. It is a rich source of bioactive ingredients, thanks to which it has strong antioxidant properties. In this…

Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 31×
2022Journal articleFree to read

Food Ingredients Derived from Lemongrass Byproduct Hydrodistillation: Essential Oil, Hydrolate, and Decoction.

Rodrigues L, Coelho E, Madeira R, et al. — Molecules (Basel, Switzerland)

… (22%), mainly glucose (66 mol%). This polymeric material showed high antioxidant activity due to bound phenolic compounds, allowing its application as a functional dietary fiber ingredient. Matcha green tea formulations were …

Food science / processingAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 25×
2022Journal articleFree to read

Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles.

Kayama K, Wei R, Zhang Y, et al. — Foods (Basel, Switzerland)

Numerous studies indicate that tea has versatile health benefits, and attempts are being made to use it as a food additive. In this study, three types of tea powder (TP) [matcha tea powder (MTP), green tea powder (GTP), and black tea…

Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 14×
2023Journal articleFree to read

Effect of Spice Incorporation on Sensory and Physico-chemical Properties of Matcha-Based Hard Candy.

Dhawan K, Rasane P, Singh J, et al. — ACS omega

High Resolution Image Download MS PowerPoint Slide The present study was carried out to formulate and determine the sensory, proximate, phytochemical, and antioxidant properties of matcha hard candies incorporated with spices such as…

Chemical / analyticalAntioxidants and polyphenolsAroma, flavor and sensoryProcessing, milling and qualityCited 5×
2023Journal articleFree to read

Effect shading intensity on color, chemical composition, and sensory evaluation of green tea (Camelia sinensis var Assamica)

Manikharda Manikharda, Veny Elfionna Shofi, Benedicta Khrisnarestri Betari, et al. — Journal of the Saudi Society of Agricultural Sciences

… in higher shading (from 0% and 90% shading, respectively), the catechin and antioxidant activity (52.3 to 68.85 of IC50) also decreased in 0% and 90% shading intensity. Meanwhile, the sensory evaluation of the resultant matcha from the …

Observational (human)Antioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 18×
2021Journal articleFree to read

Pengaruh Tingkat Ketuaan Daun Terhadap Karakteristik Teh Herbal Matcha Tenggulun (Protium javanicum Burm.F.)

Hasbi Rohiqi, Ni Luh Ari Yusasrini, Gak Diah Puspawati — Jurnal Ilmu dan Teknologi Pangan (ITEPA)

… content, crude fiber content, tannin content, total phenol, total flavonoids, antioxidant activity, color and sensory evaluation which included color, aroma, taste and overall acceptance of matcha herbal tea tenggulun leaf. The results …

Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 6×
2021Journal articleFree to read

Pengaruh Suhu dan Lama Pengeringan Terhadap Karakteristik Teh Herbal Matcha Daun Tenggulun (Protium javanicum Burm.F.)

Yohanna Mei Sarah Purba, Ni Luh Ari Yusasrini, Komang Ayu Nocianitri — Jurnal Ilmu dan Teknologi Pangan (ITEPA)

The purpose of this research were to determine the temperature and duration of dried time on characteristics of the matcha herbal tenggulun leaves tea, as well as to determine the appropriate temperature and dried time to produce matcha…

Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 3×
2025Journal articleFree to read

Mutu Sensori dan Aktivitas Antioksidan Minuman Matcha Latte dengan Penambahan Kolagen Sapi

Salsabila Syifa Gusrani, Intan Harnesa Kusumaningrum, Titi Rohmayanti — Karimah Tauhid.

Matcha merupakan bubuk teh hijau yang berasal dari negara Jepang, sering digunakan dalam prosesi upacara minum teh. Salah satu produk minuman yang mengandung matcha yaitu matcha latte. Matcha latte merupakan minuman matcha berbasis susu.…

Sensory / consumerAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×
2025Journal articleFree to read

Development of matcha yogurt technology and its physiological-hygienic assessment

I. V. Skulska, O. Y. Tsisaryk, V. Y. Holubev — Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies

… driven by the growing demand for products with enhanced biological value and antioxidant activity, as well as the increasing trend toward incorporating natural sources of polyphenols into the dairy industry. Matcha, as a finely ground …

Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications
2024Journal articleFree to read

PENGARUH LAMA FERMENTASI TERHADAP HASIL KARAKTERISTIK AKHIR DARK COKELAT MATCHA

Sakinah Ahyani Dahlan, Yoyanda Bait, Suryani Une — Jambura Journal of Food Technology

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
2025Journal articleFree to read

Impact of Pumpkin Seed, Brown Rice, Yellow Pea, and Hemp Seed Proteins on the Physicochemical, Technological, and Sensory Properties of Green Lentil Cookies.

Juhász R, Hajas L, Csajbókné Csobod É, et al. — Foods (Basel, Switzerland)

… parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant activity, and color). Additionally, technological properties including geometry, baking loss, and texture profile were determined, and a sensory …

Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsCited 4×
2026Journal articleFree to read

In Vitro Bioactivity, Polyphenols, Antioxidant Properties, and Sensory Quality of Al-Qassim Berry-Enhanced Matcha Tea as a Function of Extraction Temperature.

Ali RFM, Alhomaid RM, Aleid NAM — Foods (Basel, Switzerland)

… vitamin C (HPLC), and individual phenolic compounds were analyzed. Antioxidant activity (DPPH, ABTS) and anti-inflammatory activity (egg albumin denaturation) were assessed, and color parameters (L*, a*, b*, chroma, hue, …

In vitro / cell studyAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 1×
2026Journal articleFree to read

Effects of different categories of tea powders incorporated into fresh noodles on quality, non-volatile metabolites, and aroma characteristics.

Li H, Chen X, Wang S, et al. — Food chemistry: X

… significantly increasing starch and phenolic contents, as well as in vitro antioxidant activity. Non-volatile metabolomics showed that differential metabolites were mainly enriched in flavonoid biosynthesis and flavone and flavonol …

In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and quality

How 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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