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

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 

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 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

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