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	1.	Bathochromic and stabilising effects of sugar beet pectin and an isolated pectic fraction on anthocyanins exhibiting pyrogallol and catechol moieties. [electronic resource] by Buchweitz, M Carle, R Kammerer, D R Producer: 20130208 In: Food chemistry vol. 135 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Colour and stability assessment of blue ferric anthocyanin chelates in liquid pectin-stabilised model systems. [electronic resource] by Buchweitz, M Brauch, J Carle, R Kammerer, D R Producer: 20130816 In: Food chemistry vol. 138 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions. [electronic resource] by Buchweitz, M Speth, M Kammerer, D R Carle, R Producer: 20131018 In: Food chemistry vol. 139 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Stabilisation of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins. [electronic resource] by Buchweitz, M Speth, M Kammerer, D R Carle, R Producer: 20140131 In: Food chemistry vol. 141 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Comprehensive phytochemical characterization of St. John's wort ( [electronic resource] by Heinrich, M Daniels, R Stintzing, F C Kammerer, D R Producer: 20180824 In: Die Pharmazie vol. 72 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)