Department of Bioactive and Functional Food Chemistry

Most recent papers

Original Research

2021

Pronin D, Börner A, Scherf KA (2021) Food Chemistry 339: 127952. Old and modern wheat (Triticum aestivum L.) cultivars and their potential to elicit celiac disease.  doi: 10.1016/j.foodchem.2020.127952

Schopf M, Scherf KA (2021) Foods 10: 228. Water absorption capacity determines the functionality of vital gluten related to specific bread volume.  doi: 10.3390/foods10020228

Schopf M, Wehrli MC, Becker T, Jekle M, Scherf KA (2021) European Food Research and Technology in press. Fundamental characterization of wheat gluten.  doi: 10.1007/s00217-020-03680-z

Wehrli MC, Kratky T, Schopf M, Scherf KA, Becker T, Jekle M (2021) International Journal of Biological Macromolecules 173: 26-33. Thermally induced gluten modification observed with rheology and spectroscopies.  doi: 10.1016/j.ijbiomac.2021.01.008

2020

Gabler AM, Scherf KA (2020) Biomolecules 10: 1227. Comparative characterization of gluten and hydrolyzed wheat proteins. doi: 10.3390/biom10091227

Geisslitz S, America AHP, Scherf KA (2020) Analytical & Bioanalytical Chemistry 412: 1277-1289. Mass spectrometry of in-gel digests reveals differences in amino acid sequences of high-molecular-weight glutenin subunits in spelt and emmer compared to common wheat. doi: 10.1007/s00216-019-02341-9

Geisslitz S, Longin CFH, Koehler P, Scherf KA (2020) Scientific Reports 10: 14570. Comparative quantitative LC–MS/MS analysis of 13 amylase/trypsin inhibitors in ancient and modern Triticum species. doi: 10.1038/s41598-020-71413-z

Lexhaller B, Ludwig C, Scherf KA (2020) Scientific Reports 10: 7426. Identification of isopeptides between human tissue transglutaminase and wheat, rye, and barley gluten peptides. doi: 10.1038/s41598-020-64143-9

Pronin D, Börner A, Weber H, Scherf KA (2020) Journal of Agricultural and Food Chemistry 68: 13247-13256. Wheat (Triticum aestivum L.) breeding from 1891 to 2010 contributed to increasing yield and glutenin contents but decreasing protein and gliadin contents. doi: 10.1021/acs.jafc.0c02815

Pronin D, Geisslitz, S, Börner A, Scherf KA (2020) Cereal Chemistry 97: 999-1009. Fingerprinting of wheat protein profiles for improved distinction between wheat cultivars and species. doi: 10.1002/cche.10323

Rebholz GF, Sebald K, Dirndorfer S, Dawid C, Hofmann T, Scherf KA (2020) European Food Research and Technology in press. Impact of exogenous α-amylases on sugar formation in straight dough wheat bread. doi: 10.1007/s00217-020-03657-y

Rossmann A, Scherf KA, Rühl G, Greef JM, Mühling KH (2020) Journal of Cereal Science 93: 102944. Effects of a late N fertiliser dose on storage protein composition and bread volume of two wheat varieties differing in quality. doi: 10.1016/j.jcs.2020.102944

Schall E, Scherf KA, Bugyi Z, Hajas L, Török K, Koehler P, Poms RE, D'Amico S, Schoenlechner R, Tömösközi S (2020) Food Chemistry 313: 126049. Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material. doi: 10.1016/j.foodchem.2019.126049

Schall E, Scherf KA, Bugyi Z, Török K, Koehler P, Schoenlechner R, Tömösközi S (2020) Frontiers in Plant Science 11: 906. Further steps towards the development of gluten reference materials – wheat flours or protein isolates? doi: 10.3389/fpls.2020.00906

Schopf M, Scherf KA (2020) Current Research in Food Science 3: 322-328. Predicting vital wheat gluten quality using the gluten aggregation test and the microscale extension test. doi: 10.1016/j.crfs.2020.11.004

Review / Opinion

Geisslitz S, Scherf KA (2021) Proteomics in food quality. In: Cifuentes, A. (ed.), Comprehensive Foodomics, 699-717, Elsevier. doi: 10.1016/B978-0-08-100596-5.22762-5

Scherf KA, Catassi C, Chirdo FG, Ciclitira PJ, Feighery CF, Gianfrani C, Koning F, Lundin KEA, Masci S, Schuppan D, Smulders MJM, Tranquet O, Troncone R, Koehler P (2021) Frontiers in Nutrition 7: 626712. Statement of the Prolamin Working Group on the determination of gluten in fermented foods containing partially hydrolyzed gluten. doi: 10.3389/fnut.2020.626712

Scherf KA, Catassi C, Chirdo FG, Ciclitira PJ, Feighery C, Gianfrani C, Koning F, Lundin KEA, Schuppan D, Smulders MJM, Tranquet O, Troncone R, Koehler P (2020) Frontiers in Nutrition 7: 29. Recent progress and recommendations on celiac disease from the Working Group on Prolamin Analysis and Toxicity. doi: 10.3389/fnut.2020.00029

Wieser H, Koehler P, Scherf KA (2020) Frontiers in Nutrition 7: 517313. The two faces of wheat. doi: 10.3389/fnut.2020.517313

Xhaferaj M, Alves TO, Ferreira MS, Scherf KA (2020) Journal of Cereal Science 96, 103114. Recent progress in analytical method development to ensure the safety of gluten-free foods for celiac disease patients. doi: 10.1016/j.jcs.2020.103114