Most recent papers

Faihs V, Kugler C, Scherf KA, Biedermann T, Brockow K. Cross-reactivity to spelt and tolerance of barley in wheat allergy dependent on augmentation factors (WALDA). Annals of Allergy, Asthma & Immunology 2024; doi: 10.1016/j.anai.2024.07.014

Faihs V, Schmalhofer V, Kugler C, Bent RK, Scherf KA, Lexhaller B, Mortz CG, Bindslev-Jensen C, Biedermann T,  Skov PS, Eberlein B, Brockow K. Detection of sensitization profiles with cellular in vitro tests in wheat allergy dependent on augmentation factors (WALDA). International Journal of Molecular Sciences 2024; 25: 3574. doi: 10.3390/ijms25073574

Hermans W, Geisslitz S, De Bondt Y, Langenaeken NA, Scherf KA, Courtin CM. NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endosperm. Food Chemistry 2024; 437: 137735. doi: 10.1016/j.foodchem.2023.137735

Hoeller N, Scherf KA. Influence of salts on the protein composition and functionality of gluten. Journal of Cereal Science 2024; 118: 103978. doi: 10.1016/j.jcs.2024.103978

Jahn N, Konradl U, Fleissner K, Geisslitz S, Scherf KA. Protein composition and bread volume of German common wheat landraces grown under organic conditions. Current Research in Food Science 2024; 9, 100871. doi: 10.1016/j.crfs.2024.100871

Mossburger J, Scherf KA. Gluten migration from biodegradable food contact materials poses a risk to celiac disease patients. European Food Research and Technology 2024; doi: 10.1007/s00217-024-04570-4

Musa S, Becker L, Oellig C, Scherf KA. Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies. LWT 2024; 203: 116365. doi: 10.1016/j.lwt.2024.116365 

Musa S, Becker L, Oellig C, Scherf KA. Influence of asparaginase on acrylamide content, color and texture in oat, corn, and rice cookies. Journal of Agricultural and Food Chemistry 2024; 72, 22875-22882. doi: 10.1021/acs.jafc.4c06175

Norwig M-C, Geisslitz S, Scherf KA. Comparative label-free proteomics study on celiac disease-active epitopes in common wheat, spelt, durum wheat, emmer, and einkorn. Journal of Agricultural and Food Chemistry 2024; 72: 15040-15052. doi: 10.1021/acs.jafc.4c02657

Schuster C, Huen J, Weiss T, Scherf KA. Rapid analysis of wheat gluten composition using a triple ELISA. Journal of the Science of Food and Agriculture 2024; 104: 6893-6901 doi: 10.1002/jsfa.13521

Stemler C, Hoefflin K, Scherf KA. Effect of seven baking lipases on the lipid class composition of three different cakes. European Food Research and Technology 2024; doi: 10.1007/s00217-024-04608-7

Stemler CD, Lorenz KK, Scherf KA. Rhodamine B-based lipase activity assay with natural substrates — development and application. International Journal of Food Science and Technology 2024; 59: 1063-1070. doi: 10.1111/ijfs.16875

Xhaferaj M, Scherf KA. Gluten is not gluten. Nutrients 2024; 16, 2745. doi: 10.3390/nu16162745

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