Department of Bioactive and Functional Food Chemistry

Original Research (peer-reviewed)


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


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


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

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

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

Lacorn M, Weiss T, Wehling P, Arlinghaus M, Scherf KA (2019) Journal of AOAC International 102: 1-9. Quantification of wheat, rye, and barley gluten in oat and oats products by ELISA RIDASCREEN® Total Gluten: Collaborative study, First Action 2018.15. doi: 10.5740/jaoacint.19-0094

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

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

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

Rossmann A, Buchner P, Savill GP, Hawkesford MJ, Scherf KA, Mühling KH (2019) European Journal of Agronomy 109: 125909. Foliar N application at anthesis alters grain protein composition and enhances baking quality in winter wheat only under a low N fertiliser regimen. 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 (2019) Clinical and Translational Allergy 9: 19. Cofactors of wheat dependent exercise-induced anaphylaxis do not increase highly individual gliadin absorption in healthy volunteers. doi: 10.1186/s13601-019-0260-0

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

Wehling P, Scherf KA (2019) Journal of AOAC International 103: 1-6. Preparation of validation materials for estimating gluten recovery by ELISA according to SMPR 2017.021. doi: 10.5740/jaoacint.19-0081


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 (2018) Journal of AOAC International 101: 1238-1242. Standard Method Performance Requirements (SMPRs®) 2017.021: Quantitation of wheat, rye, and barley gluten in oats. doi: 10.5740/jaoacint.SMPR2017.021

Geisslitz S, Ludwig C, Scherf KA, Koehler P (2018) Journal of Agricultural and Food Chemistry 66: 12395-12403. 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. doi: 10.1021/acs.jafc.8b04411

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

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

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

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

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

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

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

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


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

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

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

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

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

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


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

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

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

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

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

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

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

2015 and earlier

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

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

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

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

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

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

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

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

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