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List of works by Judith Müller-Maatsch

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

article by Judith Müller-Maatsch et al published December 2016 in Food Control

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

scientific article

Co-pigmentation of pelargonidin derivatives in strawberry and red radish model solutions by the addition of phenolic fractions from mango peels

scientific article published on 28 June 2016

Investigation into the removal of glucosinolates and volatiles from anthocyanin-rich extracts of red cabbage

scientific article published on 29 October 2018

Pectin content and composition from different food waste streams.

scientific article

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

article by Judith Müller-Maatsch et al published 2 September 2014 in Journal of Agricultural and Food Chemistry

The carmine dilemma: does the natural colourant preference outweigh nausea?

scientific article published in 2018

The “Carmine Problem” and Potential Alternatives

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