Most recent papers
Original Research
2021
Pronin D, Börner A, Scherf KA (2021) Food Chemistry 339: 127952. Old and modern wheat (Triticum aestivum L.) cultivars and their potential to elicit celiac disease. doi: 10.1016/j.foodchem.2020.127952
2020
Gabler AM, Scherf KA (2020) Biomolecules 10: 1227. Comparative characterization of gluten and hydrolyzed wheat proteins. doi: 10.3390/biom10091227
Geisslitz S, America AHP, Scherf KA (2020) Analytical & Bioanalytical Chemistry 412: 1277-1289. Mass spectrometry of in-gel digests reveals differences in amino acid sequences of high-molecular-weight glutenin subunits in spelt and emmer compared to common wheat. doi: 10.1007/s00216-019-02341-9
Geisslitz S, Longin CFH, Koehler P, Scherf KA (2020) Scientific Reports 10: 14570. Comparative quantitative LC–MS/MS analysis of 13 amylase/trypsin inhibitors in ancient and modern Triticum species. doi: 10.1038/s41598-020-71413-z
Lexhaller B, Ludwig C, Scherf KA (2020) Scientific Reports 10: 7426. Identification of isopeptides between human tissue transglutaminase and wheat, rye, and barley gluten peptides. doi: 10.1038/s41598-020-64143-9
Pronin D, Börner A, Weber H, Scherf KA (2020) Journal of Agricultural and Food Chemistry in press. Wheat (Triticum aestivum L.) breeding from 1891 to 2010 contributed to increasing yield and glutenin contents but decreasing protein and gliadin contents. doi: 10.1021/acs.jafc.0c02815
Pronin D, Geisslitz, S, Börner A, Scherf KA (2020) Cereal Chemistry 97: 999-1009. Fingerprinting of wheat protein profiles for improved distinction between wheat cultivars and species. doi: 10.1002/cche.10323
Rossmann A, Scherf KA, Rühl G, Greef JM, Mühling KH (2020) Journal of Cereal Science 93: 102944. Effects of a late N fertiliser dose on storage protein composition and bread volume of two wheat varieties differing in quality. doi: 10.1016/j.jcs.2020.102944
Schall E, Scherf KA, Bugyi Z, Hajas L, Török K, Koehler P, Poms RE, D'Amico S, Schoenlechner R, Tömösközi S (2020) Food Chemistry 313: 126049. Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material. doi: 10.1016/j.foodchem.2019.126049
Schall E, Scherf KA, Bugyi Z, Török K, Koehler P, Schoenlechner R, Tömösközi S (2020) Frontiers in Plant Science 11: 906. Further steps towards the development of gluten reference materials – wheat flours or protein isolates? doi: 10.3389/fpls.2020.00906
2019
Boeswetter AR, Scherf KA, Schieberle P, Koehler P (2019) Journal of Agricultural and Food Chemistry 67: 2963-2972. Identification of the key aroma compounds in gluten-free rice bread. doi: 10.1021/acs.jafc.9b00074
Geisslitz S, Longin CFH, Scherf KA, Koehler P (2019) Foods 8: 409. Comparative study on gluten protein composition of ancient (einkorn, emmer and spelt) and modern wheat species (durum and common wheat). doi: 10.3390/foods8090409
Hackenberg S, Vogel C, Scherf KA, Jekle M, Becker T (2019) Food Chemistry 290: 64-71. Impact of altered starch functionality on wheat dough microstructure and its elongation behavior. doi: 10.1016/j.foodchem.2019.03.016
Lacorn M, Weiss T, Wehling P, Arlinghaus M, Scherf KA (2019) Journal of AOAC International 102: 1-9. Quantification of wheat, rye, and barley gluten in oat and oats products by ELISA RIDASCREEN® Total Gluten: Collaborative study, First Action 2018.15. doi: 10.5740/jaoacint.19-0094
Lexhaller B, Colgrave ML, Scherf KA (2019) Frontiers in Plant Science 10: 1530. Characterization and relative quantitation of wheat, rye and barley gluten protein types by LC-MS/MS. doi: 10.3389/fpls.2019.01530
Lexhaller B, Ludwig C, Scherf KA (2019) Nutrients 11: 2263. Comprehensive detection of isopeptides between human tissue transglutaminase and gluten peptides. doi: 10.3390/nu11102263
Rohleder AR, Scherf KA, Schieberle P, Koehler P (2019) Journal of Agricultural and Food Chemistry 67: 11179-11186. Quantitative analyses of key odorants and their precursors reveal differences in the aroma of gluten-free rice bread compared to wheat bread. doi: 10.1021/acs.jafc.9b04800
Rossmann A, Buchner P, Savill GP, Hawkesford MJ, Scherf KA, Mühling KH (2019) European Journal of Agronomy 109: 125909. Foliar N application at anthesis alters grain protein composition and enhances baking quality in winter wheat only under a low N fertiliser regimen. doi: 10.1016/j.eja.2019.04.004
Scherf KA, Lindenau A-C, Valentini L, Collado MC, García-Mantrana I, Christensen MJ, Tomsitz D, Kugler C, Biedermann T, Brockow K (2019) Clinical and Translational Allergy 9: 19. Cofactors of wheat dependent exercise-induced anaphylaxis do not increase highly individual gliadin absorption in healthy volunteers. doi: 10.1186/s13601-019-0260-0
Vogel C, Scherf KA, Koehler P (2019) European Food Research and Technology 245: 167-178. Improvement of technological properties of wheat flour due to effects of thermal and mechanical treatments. doi: 10.1007/s00217-018-3149-6
Wehling P, Scherf KA (2019) Journal of AOAC International 103: 1-6. Preparation of validation materials for estimating gluten recovery by ELISA according to SMPR 2017.021. doi: 10.5740/jaoacint.19-0081
Review
Geisslitz S, Scherf KA (2020) Proteomics in food quality. In: Reference Module in Food Science. doi: 10.1016/B978-0-08-100596-5.22762-5
Scherf KA, Catassi C, Chirdo FG, Ciclitira PJ, Feighery C, Gianfrani C, Koning F, Lundin KEA, Schuppan D, Smulders MJM, Tranquet O, Troncone R, Koehler P (2020) Frontiers in Nutrition 7: 29. Recent progress and recommendations on celiac disease from the Working Group on Prolamin Analysis and Toxicity. doi: 10.3389/fnut.2020.00029
Wieser H, Koehler P, Scherf KA (2020) Frontiers in Nutrition 7: 517313. The two faces of wheat. doi: 10.3389/fnut.2020.517313
Xhaferaj M, Alves TO, Ferreira MS, Scherf KA (2020) Journal of Cereal Science in press. Recent progress in analytical method development to ensure the safety of gluten-free foods for celiac disease patients. doi: 10.1016/j.jcs.2020.103114
Alves TO, D'Almeida CT, Scherf KA, Ferreira MS (2019) Frontiers in Plant Science 10: 1470. Modern approaches in the identification and quantification of immunogenic peptides in cereals by LC-MS/MS. doi: 10.3389/fpls.2019.01470
Scherf KA (2019) Current Opinion in Food Science 25: 35-41. Immunoreactive cereal proteins in wheat allergy, non-celiac gluten/wheat sensitivity (NCGS) and celiac disease. doi: 10.1016/j.cofs.2019.02.003