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.”
19 studies match for “natural flavors”
… of SPA desserts as an element of functional nutrition based on the use of natural biologically active components -collagen, matcha, and natural aromatic substances.The physiological properties of collagen as a structural protein that …
Observational (human)Cognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensory… presents the results of developing a formulation for marshmallows with a natural sugar substitute and matcha tea. During the study, marshmallow samples with different component compositions were made: with sugar; with erythritol; …
Observational (human)Aroma, flavor and sensoryFood products and applicationsProcessing, milling and quality… c.) Ginseng as an Added Energy Source……………………………………………...16-17 F. Natural Sweeteners Being Utilized………………………………………………..…18-19 a.) Honey……………………………………………………………………………..……18 b.) Agave Nectar………………………………………………...…………………….…..19 G. …
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineAroma, flavor and sensoryCited 1×There are many varieties of tea (Camellia sinensis) obtained by different processing methods. In Japan, sencha tea has been used to brew beverages f6r centuries, and tencha leaves are used to make powdered green tea, matcha, which is used…
Chemical / analyticalCultivation and shadingAroma, flavor and sensoryAuthenticity and analytical methodsCited 9×Background: Milk is considered one of the most widely recognized natural nutritious drinks in the world due to its importance in growth and health. This study aimed to prepare new functional milk drink formulas rich in nutrients and …
Sensory / consumerAroma, flavor and sensoryProcessing, milling and qualityFood products and applicationsPenelitian ini mengeksplorasi potensi Cyclea barbata (umumnya dikenal sebagai tanamancincau) untuk digunakan sebagai metode alternatif untuk mengekstrak pektin, bahanpengental yang umum digunakan. Pektin tersedia dalam bentuk cair dan…
Other / not statedAroma, flavor and sensoryМақала матча шайымен байытылған бисквит жартылай фабрикатының антиоксиданттық қасиеттерін зерттеуге арналған, бұл дұрыс тамақтануға деген қызығушылықтың артуы аясында маңызды болып табылады. Зерттеудің мақсаты-матчаны пайдаланып оңтайлы…
Other / not statedAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsA diplomamunkám témája egy olyan ostyakészítmény, amit különböző gyógynövényekkel dúsítottam annak érdekében, hogy beltartalmilag egy értékesebb élelmiszert kapjak. A matcha tea és pillangóborsóvirág porral dúsított ostyákat elemanalitikai…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… compounds. Our nutraceutical chocolate integrates a synergistic blend of nine natural herbal powders known for their rich vitamin and antioxidant profiles: moringa, amla, matcha, orange peel, beetroot, thyme, tulasi, cinnamon, and …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensoryAbstract As a natural product with health benefits, tea powder (TP) is widely used in food processing field. In order to explore sensory evaluation, quality components and antioxidant activities among different types of TP, matcha TP, …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 10×… and antioxidant activity, as well as the increasing trend toward incorporating natural sources of polyphenols into the dairy industry. Matcha, as a finely ground tea powder with a high content of catechins, chlorophyll, amino acids, and …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… value and sensory quality of product. These results are satisfactory for a natural product such as matcha. Therefore, the study recommended adding matcha to food products, especially pudding, to increase their nutritional value and …
Sensory / consumerAntioxidants and polyphenolsCancerProcessing, milling and quality… non-alcoholic and sugar-free drinks based on bioactive extracts from valuable natural sources, such as green tea enriched with Chios mastiha, are considered. Currently, the transition towards the consumption of healthy and sustainable …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory… of matcha green tea cupcakes is not advisable, since the products acquire an unnatural dark green color and an unusual taste of tea. The tannin content in the finished cupcakes was 41 mg / 100 g, the energy value was 408.8 kcal. The shelf …
Food science / processingL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensory… %. Como ingredientes funcionales se utilizaron la vitamina C polvo, té matcha natural en polvo y semilla de guaraná deshidratada en polvo. Las fórmulas que presentaron mejores características en el análisis sensorial fueron la fórmula 1 …
Sensory / consumerAroma, flavor and sensoryFood products and applications… on sensory evaluation. Based on the research findings, matcha powder acts as a natural food flavoring and coloring in many culinary applications and also contains a lot of nutritional value. Besides that, red dates are recognized as a …
Observational (human)Aroma, flavor and sensoryFood products and applicationsAntioxidants and polyphenols… where people are constantly searching for clean energy, better focus, and natural wellness solutions, matcha has emerged as a powerful superfood. Among the many options available today, Ozoku Matcha stands out as a premium-grade …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeine… of humectant and 1 percent to 3 percent of vitamin C. Pigment and spice flavors are not added to the mask of the invention, therefore, the natural color and aroma of green tea are maintained. The mask has the functions of cleaning …
Sensory / consumerAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and qualityEvery 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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