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.”
6 studies match for “dark chocolate”
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×… affinity has been observed between antioxidants in coffee and milk proteins. Dark chocolate has been known to contain significant phenolic content and antioxidant activity. The activation of protein complex NF-κB, which is responsible …
ReviewCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 45×… 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… penelitian ini mengungkapkan bahwa aktivitas antioksidan dalam produk akhir dark chocolate matcha menurun dengan periode fermentasi yang lebih lama. Demikian pula, kadar air dalam produk akhir menurun dengan fermentasi yang …
Sensory / consumerAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… akan diidentifikasi lebih jauh mengenai senyawa aktif yang terkandung dalam dark chocolate yang didiversifikasi dengan penambahan bahan baku yang mengandung banyak nilai manfaat seperti senyawa aktif catechin dari green tea matcha …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… butter, and white oats), Formula 2 (fresh cow milk, date honey, avocado, dark chocolate, and whey protein), Formula 3 (fresh cow milk, date honey, ginger, banana, dark chocolate, peanut butter, and whey protein), and Formula 4 …
Sensory / consumerAroma, flavor and sensoryProcessing, milling and qualityFood products and applicationsEvery 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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