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.”

Popular searchesL-theanineEGCG and catechinsCaffeineFocus and memoryStress and sleepWeight and metabolismGut healthContaminantsPesticidesShade-growingAroma and flavorTea ceremony

5 studies match for “in vitro starch digestibility”

2021Journal article

Matcha-fortified rice noodles: Characteristics of in vitro starch digestibility, antioxidant and eating quality

Yun Li, Jianhui Xiao, Jin Tu, et al. — LWT

Matcha (MT), the finely ground powder of green tea leaves, is increasingly used as a nutritional food ingredient due to its large content of polyphenols. In this work, rice noodles were fortified with 0, 0.5, 1.0, 1.5 and 2.0% (w/w) of MT, …

In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 66×
2023Journal articleFree to read

Comparison of in vitro starch digestibility and structure of matcha-fortified starch vermicelli from different botanical sources.

Li Y, Niu L, Sun C, et al. — Journal of the science of food and agriculture

Abstract BACKGROUND In a study to explore the utilization of polyphenols in complex digestive systems, starch‐based vermicelli was employed as the carrier and matcha (MT) was used as the source of polyphenols. Four percent MT was extruded …

In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeFood products and applicationsCited 9×
2020Journal article

Effects of tea products on in vitro starch digestibility and eating quality of cooked rice using domestic cooking method.

Fu T, Niu L, Li Y, et al. — Food & function

… rice (CR) is a staple diet for many people, but exhibits the high glycemic index that makes it difficult to control the blood glucose. Herein, instant green tea (IGT), instant black tea (IBT) and matcha (Mat) (1, 2 and 3% w/w, rice …

In vitro / cell studyGut and microbiomeProcessing, milling and qualityAroma, flavor and sensoryCited 30×

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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