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.”
17 studies match for “quality assessment”
… chemometrics was attempted to mimic human panel test for estimating sensory quality of matcha in this study. The hypercubes from HMI system contained spatial and spectral information related with quality of samples. Models were …
Sensory / consumerMetabolism and weightProcessing, milling and qualityAroma, flavor and sensoryCited 40×… there is an urgent need for a rapid, non-destructive method to assess the quality of matcha to ensure that these different characteristics are accurately assessed without compromising the integrity of the product. In this study, …
Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 17×… over 12 months to examine the effect of matcha on cognitive function and sleep quality. Methods: Ninety-nine participants, including 64 with subjective cognitive decline and 35 with mild cognitive impairment were randomized, with 49 …
Randomized controlled trialCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 25×Tea quality evaluation is increasingly moving from subjective sensory assessment and destructive laboratory analysis toward rapid, non-destructive, and data-driven approaches. This review summarizes recent advances in multimodal sensing …
ReviewProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 6×… method (SBEM). Tea nang acrylamide content, polyphenol content and flavour quality were analysed by HPLC, colorimetry and sensory evaluation, respectively. A 180°C baking temperature, 7% matcha tea powder (MTP) content and 11 min of …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 7×Matcha tea is rich in taste and bioactive constituents, quality evaluation of matcha tea is important to ensure flavor and efficacy. Near-infrared spectroscopy (NIR) in combination with variable selection algorithms was proposed as a fast …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 117×… a significant cognitive enhancement was observed in the Montreal Cognitive Assessment (MoCA) score in the active group of women. In dietary analysis, we found a significant inverse correlation between consumption of vitamin K in daily …
Randomized controlled trialCognition, mood and stressAntioxidants and polyphenolsProcessing, milling and qualityCited 46×… on determining the optimal 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, …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… with design-appropriate risk-of-bias tools and the Grading of Recommendations, Assessment, Development and Evaluation (GRADE) framework, and were stratified both by evidence tier and by CE/TA ratio. Lower-CE/TA preparations, particularly …
Systematic review / meta-analysisCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeine… bar (each containing 4g matcha tea powder), placebo tea, or placebo bar. The assessment was performed at baseline and 60min post-treatment. The participants performed a set of cognitive tests assessing attention, information processing, …
Randomized controlled trialCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 66×抹茶の品質特性は，碾茶が微粉砕されることにより生まれる。そこで，抹茶の性状に適する審査について，用具や実施方法，実施上の着眼点を述べた。
Sensory / consumerProcessing, milling and qualityAroma, flavor and sensory… of matcha tea, its importance in the food industry, describing individual quality characteristics and methods of their determination. The experimental part deals with the preparation of matcha extracts followed by colour analysis. It …
Sensory / consumerProcessing, milling and qualityAuthenticity and analytical methods… effects, likely associated with chemical contamination or poor product quality. These results emphasize the importance of strict quality control and thorough safety assessment in commercialized matcha products for human health
Randomized controlled trialSafety, contaminants and toxicityInflammation and immunityProcessing, milling and quality… product development process, sensory evaluation, and market competitiveness assessment of pangsit roll lumer. The methods employed include production, observation, and interviews. The results indicate that pangsit roll lumer with …
Observational (human)Aroma, flavor and sensoryFood products and applicationsMarket, culture and sustainability… involves multiple interdependent criteria, including cost, tea raw material quality, physicochemical properties, sensory attributes, and dissolvability, each contributing differently to overall product performance and consumer …
Observational (human)Metabolism and weightAroma, flavor and sensoryProcessing, milling and qualityIn the present study, the processing, characterization, and assessment of novel non-alcoholic and sugar-free drinks based on bioactive extracts from valuable natural sources, such as green tea enriched with Chios mastiha, are considered. …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory… efficiency of the production of matcha tea drink was determined based on the assessment of the payback period. According to the results, it turned out that the company will pay off in less than 4 years. The calculation showed that the …
Observational (human)Food products and applicationsMarket, culture and sustainabilityAntioxidants and polyphenolsEvery 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.
Spot a paper that doesn't belong, or one that's missing? Tell us.