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
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
Schuster C, Huen J, Scherf KA. Comprehensive study on gluten composition and baking quality of winter wheat. Cereal Chemistry 2022; 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
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
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 2022; in press. doi: 10.1002/cche.10572
Wieser H, Koehler P, Scherf KA. Chemistry of wheat gluten proteins: Quantitative composition. Cereal Chemistry 2022; in press. doi: 10.1002/cche.10553