Judith Müller-Maatsch

Author

Also Known As

J. Müller-Maatsch, Judith T.L. Mueller-Maatsch, Judith Mueller-Maatsch, Judith Müller-Maatsch, Judith T.L. Mueller-Maatsch, Müller-Maatsch, Judith

Publications

910

Citations

H-Index

Concepts

All Affiliations

Wageningen University & Research King Abdulaziz University University of Hohenheim Shahid Beheshti University of Medical Sciences Sharif University of Technology

About

Judith Müller-Maatsch is an author at Wageningen University & Research specializing in food chemistry, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	386
2	Engineering	3	3	367
3	Medicine	1	1	34
4	Environmental Engineering	1	1	249
5	Bioenergy	1	1	249

Judith Müller-Maatsch

Publications

804

Citations

H-Index

Page 1

	Year	Citations
Pectin content and composition from different food waste streams Judith Müller-Maatsch, Mariangela Bencivenni, Augusta Caligiani, Food Chemistry Food ChemistryEngineeringBioenergyFood Waste StreamsHomogeneous Methodology	2016	249
Simple and Validated Quantitative <sup>1</sup>H NMR Method for the Determination of Methylation, Acetylation, and Feruloylation Degree of Pectin Judith Müller-Maatsch, Augusta Caligiani, Tullia Tedeschi, Journal of Agricultural and Food Chemistry	2014	104
Assessing the sustainability of natural and artificial food colorants Beate Gebhardt, Regina Sperl, Reinhold Carle, Journal of Cleaner Production Food ChemistryNatural PigmentsEngineeringAgricultural EconomicsGreen Chemistry	2020	72
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, Food Research International Food ChemistryCarrot RootAgricultural ChemistryCarotenoidEngineering	2016	46
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, Food Control	2020	44
Detecting Food Fraud in Extra Virgin Olive Oil Using a Prototype Portable Hyphenated Photonics Sensor Yannick Weesepoel, Martin Alewijn, Michiel Wijtten, Journal of AOAC International	2020	38
Co-pigmentation of pelargonidin derivatives in strawberry and red radish model solutions by the addition of phenolic fractions from mango peels Judith Müller-Maatsch, Lena Bechtold, Ralf M. Schweiggert, Food Chemistry Food ChemistryPolyphenolicsPhenolic FractionsMango PeelsPhytochemistry	2016	36
Adulteration of anthocyanin- and betalain-based coloring foodstuffs with the textile dye ‘Reactive Red 195’ and its detection by spectrophotometric, chromatic and HPLC-PDA-MS/MS analyses Judith Müller-Maatsch, Ralf M. Schweiggert, Reinhold Carle Food Control Food ChemistryTextile ProcessingNatural PigmentsFood AnalysisBioanalysis	2016	34
The spectral treasure house of miniaturized instruments for food safety, quality and authenticity applications: A perspective Judith Müller-Maatsch, Francesca Romana Bertani, Arianna Mencattini, Trends in Food Science & Technology MusicFood AuthenticityHealth SciencesMiniaturized InstrumentsInstrumentation	2021	31
Assessment of meat authenticity using portable Fourier transform infrared spectroscopy combined with multivariate classification techniques Abolfazl Dashti, Yannick Weesepoel, Judith Müller-Maatsch, Microchemical Journal	2022	28

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