Judith Müller-Maatsch

Pectin content and composition from different food waste streams

Judith Müller-Maatsch, Mariangela Bencivenni, Augusta Caligiani et al. · Food Chemistry · 2016 · 249 citations · Full text

Food Chemistry, Engineering, Bioenergy +12

Simple and Validated Quantitative ¹H NMR Method for the Determination of Methylation, Acetylation, and Feruloylation Degree of Pectin

Judith Müller-Maatsch, Augusta Caligiani, Tullia Tedeschi et al. · Journal of Agricultural and Food Chemistry · 2014 · 104 citations

Assessing the sustainability of natural and artificial food colorants

Beate Gebhardt, Regina Sperl, Reinhold Carle et al. · Journal of Cleaner Production · 2020 · 72 citations

Food Chemistry, Natural Pigments, Engineering +9

Carotenoids from gac fruit aril ( Momordica cochinchinensis [Lour.] Spreng.) are more bioaccessible than those from carrot root and tomato fruit

Judith Müller-Maatsch, Jasmin Sprenger, Judith C. Hempel et al. · Food Research International · 2016 · 46 citations

Food Chemistry, Carrot Root, Agricultural Chemistry +10

Detecting fraudulent additions in skimmed milk powder using a portable, hyphenated, optical multi-sensor approach in combination with one-class classification

Judith Müller-Maatsch, Martin Alewijn, Michiel Wijtten et al. · Food Control · 2020 · 44 citations · Full text