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.”
23 studies match for “Food Storage”
This study aimed to investigate the effects of freezing duration and matcha concentration on the rheological properties, moisture distribution, and multiscale structure of dough. The results indicated that both freezing and high…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 12×… of water activity (Aw) and light exposure on the degradation kinetics and storage stability of major bioactive compounds in matcha. Matcha samples were stored under controlled water activity conditions (Aw 0.11-0.93) and either …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCited 1×This study aimed to investigate the effects of cold storage time and matcha addition on the multi-scale structure and functionality of gluten protein and starch in re-steamed bread. Results showed that prolonged cold storage destroyed the …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsThis study was conducted to evaluate the storage conditions of matcha (Camellia sinensis) according to temperature during 2 months. The moisture content of matcha tend to decrease with increasing temperature. To evaluate the brightness and …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 39×… and tenderness of vacuum-packed lamb meatloaf during 14 days of refrigerated storage were evaluated. No significant effect of the plant additives was observed on cooking yield (66%) or pH (≈5.95). Samples with added oil had a higher fat …
Food science / processingMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityThis study aimed to evaluate the effect of popular beverages, coffee, matcha, and protein isolate, on the microhardness and color stability of feldspar glass ceramic (VB) and nano-ceramic hybrid composite (GD) CAD/CAM materials. Three…
Food science / processingSkin, oral and dentalProcessing, milling and qualityFood products and applicationsCited 1×… extract (ME) on oxidative and microbial stability of cooked meatballs during storage (14 d at +4 °C or 60 d at -18 °C). The antioxidant analysis of the extracts demonstrated that ME had higher total phenolic content and antioxidant …
Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 33×原料抹茶の保存条件の違いによる品質への影響を試験した。1) クロロフィル類含量では,Chla含量が最も強く温度・期間の影響を受けた。1週目より12週目までは期間が長くなる程減少し,その傾向は温度が高くなるほど著しかった。12週目以降はあまり変化が見られなかった。2) 総ビタミンC含量は,37℃保存では1週目より減少したが,8週目以降はその変化は小さかった。他の温度区では16週目以降ゆるやかに減少した。3)…
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryCited 2×… solubility, and antioxidant properties than the dry milled Matcha paste. Storage temperature and time affected the stability of ascorbic acid and visual green color at 20, 4, −18, and −60 °C for four weeks. Kinetic analysis …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCited 12×Mục 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 applicationsThe effects of different storage conditions (temperature and period) on quality of Matcha have been studied by measuring the contents of chlorophyll and its derivatives, total vitamin C, the surface color value and the amount of oxygen in …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFermented foods are increasingly integrated into daily diets due to their health benefits. Among these, yoghurt is widely consumed and often enhanced with bioactive plant-based ingredients. This study investigates the impact of matcha tea …
Food science / processingProcessing, milling and qualityFood products and applicationsAntioxidants and polyphenols… temperature are important attributes that determine the shelf life of foods, particularly in powder form, whereas color is a key factor influencing consumer acceptance. As the popularity of matcha green tea powder is increasing, …
Observational (human)Processing, milling and qualityCultivation and shadingMarket, culture and sustainabilityCited 1×… related to the growth factor family, hepatic metabolism, lipid profile, iron storage, and one of the endoplasmic reticulum stress receptors of NZW rabbits. The data in this study reported that final body weight increased significantly …
Food science / processingCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 1×Bubuk teh hijau Jepang (matcha) telah dikenal sebagai sebagai teh hijau paling aromatik dan kandungan aktivitas antioksidan yang tinggi. Matcha telah banyak ditambahkan pada berbagai produk, termasuk cokelat. Formulasi cokelat matcha perlu…
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsPermen cajuputs® merupakan produk konfeksioneri fungsional berupa permen keras yang telah terbukti memiliki sejumlah manfaat terhadap kesehatan. Penambahan matcha di dalam permen cajuputs memberikan manfaat berupa nilai antioksidan dan…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityMarket, culture and sustainability… sequence, extraction conditions, microbial ecology, formulation and storage redefine the beverage actually consumed. This critical narrative review integrates evidence on beverage diversity, chemical architecture, …
ReviewAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsPuding instan merupakan campuran beberapa bahan pembentuk gel yang dapat membentuk gel dengan tekstur yang kokoh serta dapat diterima tetapi dengan waktu penyiapan yang singkat. Mutu puding instan dapat ditingkatkan dengan menambahkan…
Other / not statedAntioxidants and polyphenolsProcessing, milling and quality… Corn Syrup, Maltose Syrup, Non-Dairy Creamer, Matcha Powder, Edible Salt, Food Additives (Hydroxypropyl Distarch Phosphate, Locust Bean Gum, Citric Acid, Potassium Sorbate, Titanium Dioxide, Food Flavoring, Tartrazine, Brilliant …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… innovative techniques to enhance the quality, stability, and bioactivity of food and beverage products. The study covers several key areas that can be divided into three chapters. The first step is the electrochemical monitoring of …
Observational (human)Processing, milling and qualityFood products and applicationsCognition, mood and stress… and Southeast Asia. It was within this context that ceramic vessels, such as storage jars for whole tea leaves, tea caddies and bowls, and containers for fresh water—all functional wares used by hosts to prepare tea for their …
Food science / processingMarket, culture and sustainabilityProcessing, milling and quality… made by finely grounding green tea leaves and is increasingly used to flavour food products. The aim of this thesis was to produce a shortbread biscuit product containing MGTP and to evaluate its consumer acceptability and the effect of …
Clinical trial (non-randomized)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeineEvery 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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