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.”

3 studies match for “chocolate formulation”

2020Journal articleFree to read

DEVELOPMENT OF DARK CHOCOLATE ENRICHED WITH MATCHA GREEN TEA (CAMELLIA SINENSIS)

Mine Gültekin‐Özgüven, İjlal Berktaş, Özlem Gönül, et al. — GIDA / THE JOURNAL OF FOOD

Dünya genelinde tüketiciler arasında en çok popüler olarak tüketilen gıda ürünlerinden biri çikolatadır ve tüketicilerin çikolatadan beklentileri giderek artmaktadır. Bu çalışmanın amacı, antioksidan aktivitesini arttırmak için maça yeşil…

Other / not statedAntioxidants and polyphenolsFood products and applicationsCited 4×
2025Journal articleFree to read

Nutraceutical Chocolate: A Novel Delivery System for Herbal Multivitamins & Antioxidants

Asiya Shaik, V. Ragha Sai Pravallika, Velkuru Mohith, et al. — International Journal of Research in Pharmacology & Pharmacotherapeutics

… of conventional vitamin supplements. This project introduces "Nutraceutical Chocolate: A Novel Delivery System for Herbal Multivitamins," an innovative approach to address these concerns by developing a multi-herbal, antioxidant-rich …

Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensory
2023Thesis or dissertation

OPTIMASI PERBANDINGAN MATCHA DAN SUSU SKIM MENGGUNAKAN METODE SLD (SIMPLEX LATTICE DESIGN) DALAM FORMULASI COKELAT MATCHA

Azzahra Nabilah — Hasanuddin University Repository

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 applications

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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