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.”
14 studies match for “functionality”
Compositional Diversity and Functional Interactions of Bioactive Compounds in Japanese Green Tea: Focus on Matcha, Sencha, and Gyokuro.
Unno K, Kameoka Y, Nakamura Y — Molecules (Basel, Switzerland)Japanese green teas, including matcha, sencha, and gyokuro, are derived from the leaves of Camellia sinensis and contain bioactive compounds such as catechins, caffeine, and amino acids, notably theanine. However, the amounts and ratios of…
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineQuality Characteristics of Milk Caramel Added with Different Amount of Matcha
Yoon-Jeong Pi, Hye Hyun Yoon — Culinary Science & Hospitality Research… are mainly dairy products and sugars, which inevitably reduce its health functionality. Therefore, the purpose of this study is to develop a dessert with excellent health functionality by adding matcha, which contains high …
Observational (human)Processing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 1×Natural particles can armor emulsions against lipid oxidation and coalescence.
Schröder A, Laguerre M, Tenon M, et al. — Food chemistry… to emulsions stabilized by conventional emulsifiers. Taking this dual particle functionality as a starting point for emulsion design is, in our view, essential to achieve clean-label food emulsions.
Animal studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 39×Beyond Composition: Processing-Driven Transformations and Functional Trade-Offs of Matcha Tea in Foods.
Onder A, Warda M, Yılmaz O, et al. — Foods (Basel, Switzerland)… rather than native composition alone, leading to trade-offs among health functionality, consumer acceptance, and safety. By integrating food chemistry, processing, and nutritional perspectives, this review proposes a framework to …
ReviewAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×Catechins in green tea powder (matcha) are heat-stable scavengers of acrolein, a lipid peroxide-derived reactive carbonyl species.
Sugimoto K, Matsuoka Y, Sakai K, et al. — Food chemistry… in the baked cake. The RCS-scavenging capability of tea catechins offers a new functionality of matcha tea powder, and its heat stability demonstrates the usefulness of matcha as a food additive.
Other / not statedMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 49×Synergistic Effects of Nanoselenium and Environmental Factors on the Quality, Antioxidant Activity, and Gut Health Benefits of Matcha.
Fang Q, Tong Z, Liu Y, et al. — Journal of agricultural and food chemistry… fertilization, cultivar, altitude, and light exposure on matcha quality and functionality. Among 16 different cultivation treatments, the best quality matcha was found in the selenium-enriched, high-altitude shaded cv. Fuyun No. 6 …
Animal studyAntioxidants and polyphenolsL-theanine and caffeineGut and microbiomeCited 1×Comprehensive microRNA analysis toward exploring a new functional component in Matcha green tea.
Huang YL, Morikawa-Ichinose T, Lee SU, et al. — Food chemistry. Molecular sciences… candidate bioactive components. These findings provide new insights into the functionality of Matcha.
Agronomy / cultivationCultivation and shadingProcessing, milling and qualityAntioxidants and polyphenolsCited 2×Mechanism of the Effects of Storage Time and Matcha Addition on the Quality of Re-Steamed Bread: The Structure and Function of Gluten Protein and Starch.
Liu Y, Zhou Q, Li L, et al. — Foods (Basel, Switzerland)… 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 integrity of gluten networks by …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsEnhancing nutritional and functional properties of rice starch by modification with Matcha extract.
Cetin-Babaoglu H, Aydın H, Kumas R, et al. — Food science & nutritionThe aim of this study is to increase the functionality of rice starch by modifying matcha tea extract and to determine the effect on some physicochemical properties and starch digestibility. According to the data analyzed, treatment with …
Other / not statedAntioxidants and polyphenolsGut and microbiomeCited 8×The Powdering Process with a Set of Ceramic Mills for Green Tea Promoted Catechin Extraction and the ROS Inhibition Effect.
Fujioka K, Iwamoto T, Shima H, et al. — Molecules (Basel, Switzerland)… of green tea leaf, since powdered green tea may contribute to expanding the functionality because of the different ingesting style. In this study, we revealed that the powdering process with a ceramic mill and stirring in hot water …
In vitro / cell studyAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 47×A case of allergic urticaria induced by green tea and matcha.
Chiba K, Shibata Y, Nobeyama Y, et al. — The Journal of dermatologyTable S1. Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the …
Other / not statedInflammation and immunityEffects of matcha supplementation on in vitro digestibility and sensory acceptance of soy milk
E Lie, Reggie Surya — IOP Conference Series Earth and Environmental Science… of 1.2% matcha is likable amongst all which makes it the best formulation for functionality and acceptance.
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 1×Development and characterization of bio-based composite films with matcha powder: Impact of matcha concentration and glutaraldehyde crosslinking on properties
Ayşe Nur Zambak, Sema Samatya Yılmaz, Bedriye Uçpinar, et al. — Journal of Thermoplastic Composite Materials… solutions has led to the development of biodegradable materials with improved functionality. In this study, polyvinyl alcohol (PVA) and sodium caseinate (NaCAS) were blended with glycerol as a plasticizer to produce a biodegradable film …
Other / not statedAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityHow 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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