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Katharina Scherf
Katharina Scherf
Professor at Leibniz Institute for Food Systems Biology & Technical University of Munich
Dirección de correo verificada de tum.de
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The overlapping area of non-celiac gluten sensitivity (NCGS) and wheat-sensitive irritable bowel syndrome (IBS): an update
C Catassi, A Alaedini, C Bojarski, B Bonaz, G Bouma, A Carroccio, ...
Nutrients 9 (11), 1268, 2017
2772017
Gluten and wheat sensitivities–an overview
KA Scherf, P Koehler, H Wieser
Journal of Cereal Science 67, 2-11, 2016
2322016
Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials
K Schalk, B Lexhaller, P Koehler, KA Scherf
PloS one 12 (2), e0172819, 2017
2292017
Wheat‐dependent exercise‐induced anaphylaxis
KA Scherf, K Brockow, T Biedermann, P Koehler, H Wieser
Clinical & Experimental Allergy 46 (1), 10-20, 2016
2192016
Recent developments in analytical methods for tracing gluten
KA Scherf, RE Poms
Journal of Cereal Science 67, 112-122, 2016
1452016
Chemistry of wheat gluten proteins: Qualitative composition
H Wieser, P Koehler, KA Scherf
Cereal Chemistry 100 (1), 23-35, 2023
1382023
Celiac disease and gluten: multidisciplinary challenges and opportunities
P Koehler, H Wieser, K Konitzer
Academic Press, 2014
130*2014
Comparative study on gluten protein composition of ancient (einkorn, emmer and spelt) and modern wheat species (durum and common wheat)
S Geisslitz, CFH Longin, KA Scherf, P Koehler
Foods 8 (9), 409, 2019
1222019
Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products
KA Scherf, H Wieser, P Koehler
Food Research International 110, 62-72, 2018
1212018
Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn
S Geisslitz, H Wieser, KA Scherf, P Koehler
Journal of Cereal Science 83, 204-212, 2018
1152018
Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry
K Schalk, C Lang, H Wieser, P Koehler, KA Scherf
Scientific reports 7 (1), 45092, 2017
1092017
Stable isotope dilution assays of alternariol and alternariol monomethyl ether in beverages
S Asam, K Konitzer, P Schieberle, M Rychlik
Journal of Agricultural and Food Chemistry 57 (12), 5152-5160, 2009
1092009
Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation
I Rombouts, B Lagrain, KA Scherf, MA Lambrecht, P Koehler, JA Delcour
Scientific reports 5 (1), 12210, 2015
1052015
Development of a stable isotope dilution assay for tenuazonic acid
S Asam, Y Liu, K Konitzer, M Rychlik
Journal of agricultural and food chemistry 59 (7), 2980-2987, 2011
852011
Immunoreactive cereal proteins in wheat allergy, non-celiac gluten/wheat sensitivity (NCGS) and celiac disease
KA Scherf
Current Opinion in Food Science 25, 35-41, 2019
802019
Wheat (Triticum aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents
D Pronin, A Börner, H Weber, KA Scherf
Journal of Agricultural and Food Chemistry 68 (46), 13247-13256, 2020
762020
Characterization and relative quantitation of wheat, rye, and barley gluten protein types by liquid chromatography–tandem mass spectrometry
B Lexhaller, ML Colgrave, KA Scherf
Frontiers in plant science 10, 1530, 2019
762019
Applicability of salt reduction strategies in pizza crust
E Mueller, P Koehler, KA Scherf
Food Chemistry 192, 1116-1123, 2016
752016
The two faces of wheat
H Wieser, P Koehler, KA Scherf
Frontiers in nutrition 7, 517313, 2020
732020
Kinetics of sodium release from wheat bread crumb as affected by sodium distribution
K Konitzer, T Pflaum, P Oliveira, E Arendt, P Koehler, T Hofmann
Journal of Agricultural and Food Chemistry 61 (45), 10659-10669, 2013
732013
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