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.”
11 studies match for “red wine”
… One (ECO), and Clearfil Majesty ES-2 Universal (CLA). Specimens were stored at 37 °C in four different staining solutions (artificial saliva, coffee, red wine, matcha tea). Color changes (ΔE₀₀) were assessed at five time points …
In vitro / cell studyProcessing, milling and qualityCited 5×… Universal (RLX). The specimens were immersed in artificial saliva, coffee, red wine, or matcha tea at 37°C for 0 (T0), 7 (T1), 14 (T2), 21 (T3), and 28 (T4) days. Color changes (ΔE₀₀) were measured, and surface roughness parameters …
In vitro / cell studyProcessing, milling and qualityCited 1×Freie Radikale werden im Korper bei verschiedenen Stoffwechselprozessen immer wie-der neu gebildet. Man hat herausgefunden, dass bei der Metabolisierung einiger Medi-kamente, vorallem beim Abbau von Hormonpraparaten, eine hohe Zahl an…
Other / not statedCognition, mood and stressMetabolism and weightAntioxidants and polyphenols… antioxidants. The experimental part includes a production of variants of flavored chocolates with an increased content of healthy substances. The plant material that was used is barrique wood, matcha tea, red cabbage, turmeric, black …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… of commercial sterilization at 121 °C resulted in undesirable flavor, injured texture and fast starch digestion of fresh instant rice (FIR) with non-dehydration. In this study, tea products, such as instant green tea (IGT), instant …
In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 22×… is of great importance. The separation efficiency of on-line LC x LC was compared with off-line LC x LC, with the analysis of Radix Angelicae sinensis as an example. This showed, as was to be expected, that the off-line LCxLC method had …
Chemical / analyticalAntioxidants and polyphenolsAuthenticity and analytical methodsProcessing, milling and quality… characteristics when matcha is added to milk caramel. All samples were prepared with the same mixing ratio and manufactured at different final heating temperatures of 114℃(T1), 116℃(T2), 118℃(T3), 120℃(T4), 122℃(T5), and 124℃(T6). As a …
Observational (human)Processing, milling and qualityAroma, flavor and sensoryThe basic ingredients of milk caramel 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 …
Observational (human)Processing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 1×… has largely neglected the significant contribution of food and tea prepared and shared – kaiseki (meal), wagashi (sweets), usucha and koicha (thin and thick tea) – while emphasizing what is commonly related to the artworld. I delve …
ReviewAroma, flavor and sensoryMarket, culture and sustainability… Why and how did chanoyu, the formalized preparation and consumption of powdered green tea, survive after it lost the patronage of the Tokugawa shogunate? This is the central question of Taka Oshikiri’s Gathering for Tea in Modern …
Observational (human)Market, culture and sustainabilityProcessing, milling and quality… WORLD COOKBOOK AWARDS in the category of the Best Book in Cooking with Wine, Beer or Spirits for Books New Tastes in Green Tea is an original cookbook that ushers an underappreciated flavor into the kitchen as a beverage and a …
Food science / processingAroma, flavor and sensoryFood products and applicationsCited 5×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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