Most recent papers

Original Research

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

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

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; 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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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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