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 “product preference”
The Path to Matcha Repurchase: Ritual Attractiveness, Self-Congruence, and Preference
Aimee Gabrielle Lochman, Primidya K. M. Soesilo — Zenodo (CERN European Organization for Nuclear Research)… model was built to investigate the impact of consumer based self-congruence, product self-congruence self-congruence, and ritual experience on repurchase intention, with the underlying product preference as a potential mediator. This …
Observational (human)Food products and applicationsMarket, culture and sustainabilityCognition, mood and stressAcceptability and Optimisation of Eucheuma commonii Flour Incorporation into Moringa Latte
Muhamad Lanang Ariel Suyono, Evi Liviawaty, Rusky Intan Pratama, et al. — Asian Food Science Journal… and sensory appeal, yet innovation is needed to enhance texture a key consumer preference parameter. Moringa latte, an emerging health drink from Moringa oleifera leaves. Aims: This study aimed to determine consumer preference levels for …
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsMetabolism and weightPrioritizing Matcha Green Tea Production Criteria by Logarithmic Fuzzy FUCOM with Z-Numbers
Busaba Phruksaphanrat, Saruntorn Panjavongroj, Saran Jarernsuk — Engineering Technology & Applied Science Research… global matcha market requires manufacturers to develop systematic tools for production planning under uncertainty. Matcha manufacturing involves multiple interdependent criteria, including cost, tea raw material quality, …
Observational (human)Metabolism and weightAroma, flavor and sensoryProcessing, milling and qualityEvaluasi Kualitas dan Penerimaan Konsumen Terhadap Nugget Pisang dengan Varian Rasa Yang Berbeda
Lalu Masdar, Sukhadi, Chelsea Gomes Teixeira, et al. — Zentrum Economic Business Management Accounting ResearchPenelitian yang dilakukan bertujuan untuk mengevaluasi persepsi konsumen terhadap produk Nugget Pisang dengan berbagai macam rasa. Nugget pisang merupakan produk inovatif yang memadukan tekstur renyah di bagian luar dengan rasa pisang yang…
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsAnalisis Eksperimen Penggunaan Daun Kelor sebagai Alternatif Ekonomis Matcha dalam Pembuatan Cookies yang Lebih Sehat
Felicia Natalia, Vishnuvardhana Sahishnu Soeprapto — JIIP - Jurnal Ilmiah Ilmu PendidikanPenelitian ini menggunakan metode eksperimen dengan faktor tunggal, di mana daun kelor digunakan sebagai substitusi matcha dalam pembuatan Cookies. Terdapat empat percobaan dalam penelitian ini: Cookies dengan 10 gram matcha, serta Cookies…
Food science / processingAroma, flavor and sensoryFood products and applicationsPENGARUH LAMA FERMENTASI TERHADAP HASIL KARAKTERISTIK AKHIR DARK COKELAT MATCHA
Sakinah Ahyani Dahlan, Yoyanda Bait, Suryani Une — Jambura Journal of Food TechnologyPenelitian ini bertujuan untuk mengidentifikasi senyawa aktif dalam produk cokelat hitam, seperti alkaloid dalam bubuk kakao yang bertindak sebagai endorfin untuk menimbulkan rasa bahagia, dan flavonoid dari green tea matcha yang berfungsi…
Sensory / consumerAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryEffects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballs.
Şen DB, Kılıç B — Meat science… (P > 0.05) on color, texture, physicochemical composition, and consumer preferences. This result showed that the use of AE and ME in WPC formulation inhibited lipid oxidation and microbial growth, and had the potential for …
Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 33×Disseny d'un xicotet electrodomèstic per a la preparació de te matcha en la llar inspirada en la cerimònia japonesa
María Jiménez Alegre — Hispana… el hogar, pero con posibilidad de implantarse en comercios. Para alcanzar un producto de esencia japonesa, ha resultado crucial realizar una profunda investigación sobre la cultura japonesa con la finalidad de interiorizar su filosofía …
Other / not statedMarket, culture and sustainabilityOPTIMASI PERBANDINGAN MATCHA DAN SUSU SKIM MENGGUNAKAN METODE SLD (SIMPLEX LATTICE DESIGN) DALAM FORMULASI COKELAT MATCHA
Azzahra Nabilah — Hasanuddin University RepositoryBubuk 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 applicationsApplication of visible-near infrared spectroscopy in tandem with multivariate analysis for the rapid evaluation of matcha physicochemical indicators.
Wu J, Zareef M, Chen Q, et al. — Food chemistryConsumer preference for matcha is heavily influenced by its physicochemical properties. The visible-near infrared (Vis-NIR) spectroscopy technology coupled with multivariate analysis was investigated for rapid and non-invasive evaluation …
Observational (human)Metabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 56×Perancangan cup set matcha stoneware bergaya Japandi
Firna Fauziah Subihaki, Ghia Tri Jayanti, Handayani Madania Insani — PRODUCTUM Jurnal Desain Produk (Pengetahuan dan Perancangan Produk)… employing a User-Centered Design approach that focuses on user needs and preferences. To achieve this objective, the research begins with an industry analysis at a local pottery studio called Biomorphic, which uses stoneware …
Sensory / consumerMarket, culture and sustainabilityAroma, flavor and sensoryDevelopment of matcha yogurt technology and its physiological-hygienic assessment
I. V. Skulska, O. Y. Tsisaryk, V. Y. Holubev — Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies… concentration of the additive and its effect on the quality of the final product. The relevance of the work is driven by the growing demand for products with enhanced biological value and antioxidant activity, as well as the …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsKopi Coklat Enterprise
Muhammad Zamdanil Ali Mohammad Danil, Muhammad Syafiq Mohd Zailani, Muhammad Naufal Izuddin Ahirunnisham — UiTM Institutional Repositories (Universiti Teknologi MARA)… Coffee, Vanilla Coffee, and other seasonal beverages according to their preferences. The flexibility of the business model enables the company to generate multiple sources of revenue while increasing customer satisfaction and …
Observational (human)Food products and applicationsMarket, culture and sustainabilityMetabolism and weightHow 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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