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.”
10 studies match for “storage conditions”
原料抹茶の保存条件の違いによる品質への影響を試験した。1) クロロフィル類含量では,Chla含量が最も強く温度・期間の影響を受けた。1週目より12週目までは期間が長くなる程減少し,その傾向は温度が高くなるほど著しかった。12週目以降はあまり変化が見られなかった。2) 総ビタミンC含量は,37℃保存では1週目より減少したが,8週目以降はその変化は小さかった。他の温度区では16週目以降ゆるやかに減少した。3)…
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryCited 2×… of water activity (Aw) and light exposure on the degradation kinetics and storage stability of major bioactive compounds in matcha. Matcha samples were stored under controlled water activity conditions (Aw 0.11-0.93) and either …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCited 1×This study was conducted to evaluate the storage conditions of matcha (Camellia sinensis) according to temperature during 2 months. The moisture content of matcha tend to decrease with increasing temperature. To evaluate the brightness and …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 39×The effects of different storage conditions (temperature and period) on quality of Matcha have been studied by measuring the contents of chlorophyll and its derivatives, total vitamin C, the surface color value and the amount of oxygen in …
Food science / processingProcessing, milling and qualityAroma, flavor and sensory… extract (ME) on oxidative and microbial stability of cooked meatballs during storage (14 d at +4 °C or 60 d at -18 °C). The antioxidant analysis of the extracts demonstrated that ME had higher total phenolic content and antioxidant …
Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 33×… tea paste using a new micro wet milling (MWM) system. The influence of milling conditions on the particle size, morphology, solubility, and antioxidant properties of Matcha, shaded Yabukita, unshaded Yabukita, and Hojicha pastes were …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCited 12×… and oxidized chlorophylls) are indicative of the various processing and storage conditions.
Chemical / analyticalProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 11×… transition results, the matcha from Brazil should be the most stable during storage. The same sample showed the highest water solubility index values at temperatures above 80 °C and the lowest bulk density. The color parameters (L*, …
Observational (human)Processing, milling and qualityCultivation and shadingMarket, culture and sustainabilityCited 1×… extent to which cultivar, leaf maturity, manufacturing sequence, extraction conditions, microbial ecology, formulation and storage redefine the beverage actually consumed. This critical narrative review integrates evidence on beverage …
ReviewAntioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… Sorbate, Titanium Dioxide, Food Flavoring, Tartrazine, Brilliant Blue). Storage Conditions: Store in a cool, dry place away from direct sunlight. Usage Note: Do not consume if packaging is damaged or if the product has …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsEvery 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.