| Characterize pea and oat protein fractions for designing and optimizing processes to produce alternatives to milk products |
BMWK, AiF 22684 N |
01 November 2022 |
30 April 2025 |
| GLUTENOMICS - Tracking gluten immunoreactive peptides from the grain to the gut and beyond |
EU Horizon Europe, ERC Starting Grant |
01 September 2022 |
30 August 2027 |
| ImmunoSafe-CeD - Towards comprehensive analytical methods for partially hydrolysed gluten to assess product safety for celiac disease patients |
EU H2020, ERA-HDHL, BMBF, 01EA2205A |
01 April 2022 |
31 March 2025 |
| Elucidation of the gluten network structure of spelt and emmer as a basis for improving of the dough properties |
BMWK, AiF 21944 N |
01 October 2021 |
31 March 2024 |
| Molecular characterization of celiac disease-specific crosslinks between transglutaminase 2 (TG2) and gluten peptides depending on TG2-activity regulating factors |
DFG, 458716767 |
01 July 2021 |
30 June 2024 |
| ABROGATE - Solutions for food allergies by precision diagnostics and treatment |
BMBF, 01EA2106C |
01 May 2021 |
30 April 2024 |
| Reduction of acrylamide content in cereal and potato products via systematic use of asparaginases and antioxidants |
BMWK, AiF 21798 N |
01 April 2021 |
30 September 2023 |
| Spectral analysis of flour fractions and extracts to predict the baking properties of wheats from different regions and elucidation of molecular mechanisms |
BMWK, AiF 21711 N |
01 March 2021 |
31 August 2023 |
| ReBIOscover - Rediscovery of regional ancient grain varieties for the sustainable production of organic food |
BMEL, ptble, BÖLN, 2819OE021 |
01 January 2021 |
31 December 2023 |
| Process-structure relationships of the wheat protein vital gluten |
BMWK, AiF 21289 N |
01 October 2020 |
31 March 2023 |
| BigBaking - Ensuring high baking quality and nitrogen-use efficiency through optimization of storage protein composition and enzymatic activity |
BMEL, ptble, 28-1-84.04B-18 |
01 October 2019 |
31 December 2024 |
| Characterization of baking lipase substrate specificities for use in fine bakery goods |
BMWK, AiF 20771 N |
01 October 2019 |
31 December 2022 |
