Most recent papers

Original Research

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 

Geisslitz S, Pronin D, Neerukonda M, Curella V, Neufang S, Koch S, Weichert H, Weber H, Börner A, Schuppan D, Scherf KA. Breeding from 1891 to 2010 did not increase the content of amylase/trypsin-inhibitors in wheat (Triticum aestivum). npj Science of Food 2023; 7: 43. doi: 10.1038/s41538-023-00219-w

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

Jahn N, Longin CFH, Scherf KA, Geisslitz S. No correlation between amylase/trypsin inhibitor content and amylase inhibitory activity in hexaploid and tetraploid wheat species. Current Research in Food Science 2023; 7: 100542. doi: 10.1016/j.crfs.2023.100542

Schirmer TM, Ludwig C, Scherf KA. Proteomic characterization of wheat protein fractions taken at different baking conditions. Journal of Agricultural and Food Chemistry 2023; 71: 12899-12909. doi: 10.1021/acs.jafc.3c02100

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

Schuster C, Huen J, Scherf KA. Prediction of wheat gluten composition via near-infrared spectroscopy. Current Research in Food Science 2023; 6: 100471. doi: 10.1016/j.crfs.2023.100471

Stemler CD, Geisslitz S, Cutignano A, Scherf KA. Lipidomic insights into the reaction of baking lipases in cakes. Frontiers in Nutrition 2023; 10: 1290502. doi: 10.3389/fnut.2023.1290502

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

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

Vidal LM, Ewigmann H, Schuster C, Alpers T, Scherf KA, Jekle M, Becker T. Microscopic analysis of gluten network development under shear load - combining confocal laser scanning microscopy with rheometry. Journal of Texture Studies 2023; 54: 926-935. doi: 10.1111/jtxs.12796

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

Xhaferaj M, Muskovics G, Schall E, Bugyi Z, Tömösközi S, Scherf KA. Development of a barley reference material for gluten analysis. Food Chemistry 2023; 424: 136414. doi: 10.1016/j.foodchem.2023.136414

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Review / Opinion / Book chapters

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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