Original Research (peer-reviewed)

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

2018

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

2017

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

2016

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