Original Research (peer-reviewed)


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; 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; 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


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

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, 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


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

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


Gabler AM, Gebhard J, Eberlein B, Biedermann T, Scherf KA, Brockow K. The basophil activation test differentiates between patients with wheat-dependent exercise-induced anaphylaxis and control subjects using gluten and isolated gluten protein types. Clinical and Translational Allergy 2021; 11: e12050. doi: 10.1002/clt2.12050

Marić A, Scherf KA. A portable gluten sensor for celiac disease patients may not always be reliable depending on the food and the user. Frontiers in Nutrition 2021; 8: 712992. doi: 10.3389/fnut.2021.712992

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

Rebholz GF, Sebald K, Dirndorfer S, Dawid C, Hofmann T, Scherf KA. Impact of exogenous α-amylases on sugar formation in straight dough wheat bread. European Food Research and Technology 2021; 247: 695-706. doi: 10.1007/s00217-020-03657-y

Rebholz GF, Sebald K, Dirndorfer S, Dawid C, Hofmann T, Scherf KA. Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread. European Food Research and Technology 2021; 247: 1425-1436. doi: 10.1007/s00217-021-03721-1

Rekowski A, Langenkämper G, Dier M, Wimmer MA, Scherf KA, Zörb C. Determination of soluble wheat protein fractions using the Bradford assay. Cereal Chemistry 2021; 98: 1059-1065. doi: 10.1002/cche.10447

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

Schopf M, Wehrli MC, Becker T, Jekle M, Scherf KA. Fundamental characterization of wheat gluten. European Food Research and Technology 2021; 247: 985-997. doi: 10.1007/s00217-020-03680-z

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


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

Geisslitz S, America AHP, Scherf KA. 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. Analytical & Bioanalytical Chemistry 2020; 412: 1277-1289. doi: 10.1007/s00216-019-02341-9

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

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

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

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

Rossmann A, Scherf KA, Rühl G, Greef JM, Mühling KH. Effects of a late N fertiliser dose on storage protein composition and bread volume of two wheat varieties differing in quality. Journal of Cereal Science 2020; 93: 102944. 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. Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material. Food Chemistry 2020; 313: 126049. doi: 10.1016/j.foodchem.2019.126049

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

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

Wehling P, Scherf KA. Preparation of validation materials for estimating gluten recovery by ELISA according to SMPR 2017.021. Journal of AOAC International 2020; 103: 210-215. doi: 10.5740/jaoacint.19-0081


Boeswetter AR, Scherf KA, Schieberle P, Koehler P. Identification of the key aroma compounds in gluten-free rice bread. Journal of Agricultural and Food Chemistry 2019; 67: 2963-2972. doi: 10.1021/acs.jafc.9b00074

Geisslitz S, Longin CFH, Scherf KA, Koehler P. Comparative study on gluten protein composition of ancient (einkorn, emmer and spelt) and modern wheat species (durum and common wheat). Foods 2019; 8: 409. doi: 10.3390/foods8090409

Hackenberg S, Vogel C, Scherf KA, Jekle M, Becker T. Impact of altered starch functionality on wheat dough microstructure and its elongation behavior. Food Chemistry 2019; 290: 64-71. doi: 10.1016/j.foodchem.2019.03.016

Lacorn M, Weiss T, Wehling P, Arlinghaus M, Scherf KA. Quantification of wheat, rye, and barley gluten in oat and oats products by ELISA RIDASCREEN® Total Gluten: Collaborative study, First Action 2018.15. Journal of AOAC International 2019; 102: 1-9 doi: 10.1093/jaoac/102.5.1535

Lexhaller B, Colgrave ML, Scherf KA. Characterization and relative quantitation of wheat, rye and barley gluten protein types by LC-MS/MS. Frontiers in Plant Science 2019; 10: 1530. doi: 10.3389/fpls.2019.01530

Lexhaller B, Ludwig C, Scherf KA. Comprehensive detection of isopeptides between human tissue transglutaminase and gluten peptides. Nutrients 2019; 11: 2263. doi: 10.3390/nu11102263

Rohleder AR, Scherf KA, Schieberle P, Koehler P. Quantitative analyses of key odorants and their precursors reveal differences in the aroma of gluten-free rice bread compared to wheat bread. Journal of Agricultural and Food Chemistry 2019; 67: 11179-11186. doi: 10.1021/acs.jafc.9b04800

Rossmann A, Buchner P, Savill GP, Hawkesford MJ, Scherf KA, Mühling KH. Foliar N application at anthesis alters grain protein composition and enhances baking quality in winter wheat only under a low N fertiliser regimen. European Journal of Agronomy 2019; 109: 125909. doi: 10.1016/j.eja.2019.04.004

Scherf KA, Lindenau A-C, Valentini L, Collado MC, García-Mantrana I, Christensen MJ, Tomsitz D, Kugler C, Biedermann T, Brockow K. Cofactors of wheat dependent exercise-induced anaphylaxis do not increase highly individual gliadin absorption in healthy volunteers. Clinical and Translational Allergy 2019; 9: 19. doi: 10.1186/s13601-019-0260-0

Vogel C, Scherf KA, Koehler P. Improvement of technological properties of wheat flour due to effects of thermal and mechanical treatments. European Food Research and Technology 2019; 245: 167-178. doi: 10.1007/s00217-018-3149-6


Boison J, Allred L, Almy D, Anderson L, Baumert J, Bhandari S, Cebolla A, Chen Y, Crowley E, Diaz-Amigo C, Doi H, Don C, Downs M, Dubiel N, Dyer B, Emerson L, Farrow M, Fritz R, Galera C, Garber E, Godefroy S, Grace T, Hochegger R, Johnson K, Kasturi P, Koerner T, Lacorn M, Massong F, Meinhardt P, Mui T, O'Meara M, Pan SJ, Popping B, Prinster M, Quesada E, Radcliffe S, Scherf K, Sharma G, Shoji M, Stoughton M, Sweeney L, Szpylka J, Taylor S, Tittlemier S, Torgler C, Wehling P, Yeung J, Zweigenbaum J. Standard Method Performance Requirements (SMPRs®) 2017.021: Quantitation of wheat, rye, and barley gluten in oats. Journal of AOAC International 2018; 101: 1238-1242. doi: 10.5740/jaoacint.SMPR2017.021

Geisslitz S, Ludwig C, Scherf KA, Koehler P. Targeted LC-MS/MS reveals similar contents of α-amylase/trypsin-inhibitors as triggers of non-celiac gluten sensitivity in all wheat species except einkorn. Journal of Agricultural and Food Chemistry 2018; 66: 12395-12403. doi: 10.1021/acs.jafc.8b04411

Geisslitz S, Wieser H, Scherf KA, Koehler P. Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn. Journal of Cereal Science 2018; 83: 204-212. doi: 10.1016/j.jcs.2018.08.012

Hajas L, Scherf KA, Török K, Bugyi Z, Schall E, Poms RE, Koehler P, Tömösközi S. Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis. Food Chemistry 2018; 267: 387-394. doi: 10.1016/j.foodchem.2017.05.005

Schalk K, Koehler P, Scherf KA. Quantitation of specific barley, rye and oat marker peptides by targeted liquid chromatography - mass spectrometry to determine gluten concentrations. Journal of Agricultural and Food Chemistry 2018; 66: 3581-3592. doi: 10.1021/acs.jafc.7b05286

Schalk K, Koehler P, Scherf KA. Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins. PLoS One 2018; 13: e0192804. doi: 10.1371/journal.pone.0192804

Scherf KA, Koehler P. Optimization of micro-scale extension tests for wheat dough and wet gluten. Journal of Cereal Science 2018; 79: 477-485. doi: 10.1016/j.jcs.2017.12.008

Schopf M, Scherf KA. Wheat cultivar and species influence variability of gluten ELISA analyses based on polyclonal and monoclonal antibodies R5 and G12. Journal of Cereal Science 2018; 83: 32-41. doi: 10.1016/j.jcs.2018.07.005

Vogel C, Scherf KA, Koehler P. Effects of thermal and mechanical treatments on the physicochemical properties of wheat flour. European Food Research and Technology 2018; 244: 1367-1379. doi: 10.1007/s00217-018-3050-3

Wieser H, Scherf KA. Preparation of a defined gluten hydrolysate for diagnosis and clinical investigations of wheat hypersensitivities. Nutrients 2018; 10: 1411. doi: 10.3390/nu10101411


Hajas L, Scherf KA, Bugyi Z, Török K, Schall E, Köhler P, Tömösközi S. ELISA response and gliadin composition of different wheat varieties grown in multiple harvest years. Acta Alimentaria 2017; 46: 187-195. doi: 10.1556/066.2016.0019

Lexhaller B, Tompos C, Scherf KA. Fundamental study on reactivities of gluten protein types from wheat, rye and barley with five sandwich ELISA test kits. Food Chemistry 2017; 237: 320-330. doi: 10.1016/j.foodchem.2017.05.121

Röckendorf N, Meckelein B, Scherf KA, Schalk K, Koehler P, Frey A. Identification of novel antibody-reactive detection sites for comprehensive gluten monitoring. PLoS ONE 2017; 12: e0181566. doi: 10.1371/journal.pone.0181566

Schalk K, Lang C, Wieser H, Koehler P, Scherf KA. Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry. Scientific Reports 2017; 7: 45092 doi: 10.1038/srep45092

Schalk K, Lexhaller B, Koehler P, Scherf KA. Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials. PLoS One 2017; 12: e0172819. doi: 10.1371/journal.pone.0172819

Scherf KA. Gluten analysis of wheat starches with seven commercial ELISA test kits – up to six different values. Food Analytical Methods 2017; 10: 234-246. doi: 10.1007/s12161-016-0573-8


Lacorn M, Scherf K, Uhlig S, Weiss T. Determination of gluten in processed and nonprocessed corn products by qualitative R5 immunochromatographic dipstick: collaborative study, first action 2015.16. Journal of AOAC International 2016; 99: 730-737. doi: 10.5740/jaoacint.16-0017

Lexhaller B, Tompos C, Scherf KA. Comparative analysis of prolamin and glutelin fractions from wheat, rye and barley with five sandwich ELISA test kits. Analytical and Bioanalytical Chemistry 2016; 408: 6093-6104. doi: 10.1007/s00216-016-9721-7

Mueller E, Koehler P, Scherf KA. Applicability of salt reduction strategies in pizza crust. Food Chemistry 2016; 192: 1116-1123. doi: 10.1016/j.foodchem.2015.07.066

Scherf KA. Impact of the preparation procedure on gliadin, glutenin and gluten contents of wheat starches determined by RP-HPLC and ELISA. European Food Research and Technology 2016; 242: 1837-1848. doi: 10.1007/s00217-016-2683-3

Scherf KA, Uhlig S, Simon K, Frost K, Koehler P, Weiss T, Lacorn M. Validation of a qualitative R5 dip-stick for gluten detection with a new mathematical-statistical approach. Quality Assurance and Safety of Crops & Foods 2016; 8: 309-318. doi: 10.3920/QAS2015.0818

Scherf KA, Umseher L, Kieffer R, Koehler P. Optimization of a micro-scale extension test for rehydrated vital wheat gluten. Journal of Cereal Science 2016; 68: 140-147. doi: 10.1016/j.jcs.2016.01.008

Scherf KA, Wieser H, Koehler P. Improved quantitation of gluten in wheat starch for celiac disease patients by gel-permeation high-performance liquid chromatography with fluorescence detection (GP-HPLC-FLD). Journal of Agricultural and Food Chemistry 2016; 64: 7622-7631. doi: 10.1021/acs.jafc.6b02512

2015 and earlier

Koenig A, Konitzer K, Wieser H, Koehler P. Classification of spelt cultivars based on differences in storage protein compositions from wheat. Food Chemistry 2015; 168: 176-182. doi: 10.1016/j.foodchem.2014.07.040

Rombouts I, Lagrain B, Scherf KA, Lambrecht MA, Koehler P, Delcour J. Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation. Scientific Reports 2015; 5: 12210. doi: 10.1038/srep12210

Scherf KA, Pflaum T, Koehler P, Hofmann T. Salt taste perception in hydrocolloid systems is affected by sodium ion release and mechanosensory-gustatory cross-modal interactions. Food Hydrocolloids 2015; 51: 486-494. doi: 10.1016/j.foodhyd.2015.05.043

Konitzer K, Pflaum T, Oliveira P, Arendt E, Koehler P, Hofmann T. Kinetics of sodium release from wheat bread crumb as affected by sodium distribution. Journal of Agricultural and Food Chemistry 2013; 61: 10659-10669. doi: 10.1021/jf404458v

Pflaum T, Konitzer K, Hofmann T, Koehler P. Influence of texture on the perception of saltiness in wheat bread. Journal of Agricultural and Food Chemistry 2013; 61: 10649-10658. doi: 10.1021/jf403304y

Pflaum T, Konitzer K, Hofmann T, Koehler P. Analytical and sensory studies on the release of sodium from wheat bread crumb. Journal of Agricultural and Food Chemistry 2013; 61: 6485-6494. doi: 10.1021/jf4012906

Asam S, Liu Y, Konitzer K, Rychlik M. Development of a stable isotope dilution assay for tenuazonic acid. Journal of Agricultural and Food Chemistry 2011; 59: 2980-2987. doi: 10.1021/jf104270e

Asam S, Konitzer K, Rychlik M. Precise determination of the Alternaria mycotoxins alternariol and alternariol monomethyl ether in cereal, fruit and vegetable products using stable isotope dilution assays. Mycotoxin Research 2011; 27: 23-28. doi: 10.1007/s12550-010-0071-6

Asam S, Konitzer K, Schieberle P, Rychlik M. Stable isotope dilution assays of alternariol and alternariol monomethyl ether in beverages. Journal of Agricultural and Food Chemistry 2009; 57: 5152-5160. doi: 10.1021/jf900450w