Most recent papers

Original Research

Dieterich W, Schuster C, Gundel P, Scherf KA, Pronin D, Geisslitz S, Börner A, Neurath MF, Zopf Y. Proteins from modern and ancient wheat cultivars: Impact on immune cells of healthy individuals and patients with NCGS. Nutrients 2022; 14: 4257. doi: 10.3390/nu14204257 

Ersoy F, Beinhorn P, Schalk K, Scherf KA, Berger RG, Krings U. A prolyl endopeptidase from Flammulina velutipes degrades celiac disease-inducing peptides in grain flour samples. Catalysts 2023; 13: 158. doi: 10.3390/catal13010158 

Gabler AM, Gebhard J, Norwig M-C, Eberlein B, Biedermann T, Brockow K, Scherf KA. Basophil activation to gluten and non-gluten proteins in wheat-dependent exercise-induced anaphylaxis. Frontiers in Allergy 2022; 3: 822554. doi: 10.3389/falgy.2022.822554

Geisslitz S, Islam S, Buck L, Grunwald-Gruber C, Sestili F, Camerlengo F, Masci S, D'Amico S. Absolute and relative quantitation of amylase/trypsin-inhibitors by LC-MS/MS from wheat lines obtained by CRISPR-Cas9 and RNAi. Frontiers in Plant Science 2022; 13: 974881. doi: 10.3389/fpls.2022.974881

Lacorn M, Dubois T, Weiss T, Zimmermann L, Schinabeck T-M, Loos-Theisen S, Scherf KA. Determination of gliadin as a measure of gluten in food by R5 sandwich ELISA RIDASCREEN® Gliadin matrix extension: Collaborative study 2012.01. Journal of AOAC International 2022; 105: 442-455. doi: 10.1093/jaoacint/qsab148

Schirmer TM, Scherf KA. Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins. Current Research in Food Science 2023; 6: 100431. doi: 10.1016/j.crfs.2022.100431

Schuster C, Huen J, Scherf KA. Comprehensive study on gluten composition and baking quality of winter wheat. Cereal Chemistry 2023; 100: 142-155. doi: 10.1002/cche.10606

Stemler CD, Scherf KA. Comparative characterization of baking lipase substrate specificities using emulsions and the p-nitrophenyl assay. LWT 2022; 168: 113914. doi: 10.1016/j.lwt.2022.113914

Stemler CD, Scherf KA. Improvement of cake baking properties by lipases compared to a traditional emulsifier. Food Chemistry: X 2022; 15: 100442. doi: 10.1016/j.fochx.2022.100442

Stemler CD, Scherf KA. Lipases as cake batter improvers compared to a traditional emulsifier. LWT 2023; 174: 114464. doi: 10.1016/j.lwt.2023.114464

Xhaferaj M, Muskovics G, Schall E, Bugyi Z, Tömösközi S, Scherf KA. Characterization of rye flours and their potential as reference material for gluten analysis. Food Chemistry 2023; 408; 135148. doi: 10.1016/j.foodchem.2022.135148

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Review / Opinion / Book chapters

Brouns F, Geisslitz S, Guzman C, Ikeda TM, Arzani A, Latella G, Simsek S, Colomba M, Gregorini A, Zevallos V, Lullien-Pellerin V, Jonkers D, Shewry PR. Do ancient wheats contain less gluten than modern bread wheat, in favour of better health? Nutrition Bulletin 2022; 47: 157-167. doi: 10.1111/nbu.12551

Brouns F, Geisslitz S, Shewry PR. Is bread bad for health? Journal of Cereal Science 2022; 105: 103447. doi: 10.1016/j.jcs.2022.103447 

Bugyi Z, Muskovics G, Schall E, Török K, Hajas L, Scherf K, Xhaferaj M, Koehler P, Schoenlechner R, D'Amico S, Poms R, Tömösközi S. Classics in a new perspective: gluten as a special food safety and analytical challenge. Journal of Food Investigation 2022; 68: 4190-4198. doi: 10.52091/EVIK-2022/4-4-ENG

Geisslitz S, Weegels P, Shewry P, Zevallos V, Masci S, Sorrells M, Gregorini A, Colomba M, Jonkers D, Huang X, De Giorgio R, Caio GP, D'Amico S, Larré C, Brouns F. Wheat amylase/trypsin inhibitors (ATIs): occurrence, function and health aspects. European Journal of Nutrition 2022; 61: 2873-2880. doi: 10.1007/s00394-022-02841-y 

Wieser H, Koehler P, Scherf KA. Chemistry of wheat gluten proteins: Qualitative composition. Cereal Chemistry 2023; 100: 23-35. doi: 10.1002/cche.10572

Wieser H, Koehler P, Scherf KA. Chemistry of wheat gluten proteins: Quantitative composition. Cereal Chemistry 2023; 100: 36-55. doi: 10.1002/cche.10553

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