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.”
6 studies match for “Oils”
Kinetic of Forced Oxidation of Grape Seeds, Walnuts and Corn Germs Oils in the Presence of Antioxidants
Iurie Subotin, Raisa Druţă, Violina Popovici, et al. — Food and Nutrition Sciences… matcha extract (green tea) as inhibitors of grape seeds, walnuts and corn germ oils oxidation. The oxidation was studied in a forced regime during 700 h, by the addition of hydrogen peroxide and Cu2+ ions. The optimal conditions of the …
Other / not statedMetabolism and weightAntioxidants and polyphenolsCited 9×Food Ingredients Derived from Lemongrass Byproduct Hydrodistillation: Essential Oil, Hydrolate, and Decoction.
Rodrigues L, Coelho E, Madeira R, et al. — Molecules (Basel, Switzerland)… and extending the product shelf life. This holistic approach to essential oils' hydrodistillation of Cymbopogon citratus byproducts allows for valorizing of the essential oil, hydrolate, and decoction for use as food ingredients.
Food science / processingAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 25×Natural particles can armor emulsions against lipid oxidation and coalescence.
Schröder A, Laguerre M, Tenon M, et al. — Food chemistryTraditional functional ingredients, such as conventional emulsifiers (surfactants, animal-derived proteins), and synthetic antioxidants may become obsolete in the development of clean-label, plant-based, sustainable food emulsions.…
Animal studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 39×Oxidative stability of spray dried matcha-tuna oil powders.
Shi M, Ying D, Hlaing MM, et al. — Food research international (Ottawa, Ont.)… (matcha) as the single encapsulant for protection and delivery of omega-3 oils.
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCognition, mood and stressCited 31×PROSPECTS FOR SPA DESSERTS AS FUNCTIONAL FOODS WITH COLLAGEN, MATCHA, AND NATURAL FLAVOR
Solomiia Sychevska — Перспективи та інновації науки… cognitive functions, are highlighted.Natural aromas, in particular essential oils, are considered not only as an element of organoleptic composition, but also as a means of aromatherapeutic influence on the emotional state of the …
Observational (human)Cognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensoryHow 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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