Review / Opinion (peer-reviewed)

2022

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 

Felber J, Bläker H, Fischbach W, Koletzko S, Laaß M, Lachmann N, Lorenz P, Lynen P, Reese I, Scherf K, Schuppan D, Schumann M, Aust D, Baas S, Beisel S, de Laffolie J, Duba E, Holtmeier W, Lange L, Loddenkemper C,  Moog G, Rath T, Roeb E, Rubin D, Stein J, Török H, Zopf Y. Aktualisierte S2k-Leitlinie Zöliakie der Deutschen Gesellschaft für Gastroenterologie, Verdauungs- und Stoffwechselkrankheiten (DGVS). Zeitschrift für Gastroenterologie 2022; 60(05): 790-856. doi: 10.1055/a-1741-5946

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

2021

Colgrave ML, Scherf KA, Downs M, Caminero A. Gluten, from plant to plate: implications for people with celiac disease. Frontiers in Nutrition 2021; 8: 680418. doi: 10.3389/fnut.2021.680418 

Felber J, Bläker H, Fischbach W, Koletzko S, Laaß MW, Lachmann N, Lorenz P, Lynen P, Reese I, Scherf K, Schuppan D, Schumann M. Aktualisierte S2k-Leitlinie Zöliakie der Deutschen Gesellschaft für Gastroenterologie, Verdauungs- und Stoffwechselkrankheiten (DGVS). 2021; AWMF-Registernummer 021-021. DGVS

Geisslitz S, Shewry P, Brouns F, America AHP, Caio GPI, Daly M, D'Amico S, De Giorgio R, Gilissen L, Grausgruber H, Huang X, Jonkers D, Keszthelyi D, Larré C, Masci S, Mills C, Møller MS, Sorrells ME, Svensson B, Zevallos V, Weegels PL. Wheat ATIs: characteristics and role in human disease. Frontiers in Nutrition 2021; 8: 667370. doi: 10.3389/fnut.2021.667370

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. Statement of the Prolamin Working Group on the determination of gluten in fermented foods containing partially hydrolyzed gluten. Frontiers in Nutrition 2021; 7: 626712. doi: 10.3389/fnut.2020.626712

2020/2019

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. Recent progress and recommendations on celiac disease from the Working Group on Prolamin Analysis and Toxicity. Frontiers in Nutrition 2020; 7: 29. doi: 10.3389/fnut.2020.00029

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

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

Alves TO, D'Almeida CT, Scherf KA, Ferreira MS. Modern approaches in the identification and quantification of immunogenic peptides in cereals by LC-MS/MS. Frontiers in Plant Science 2019; 10: 1470. doi: 10.3389/fpls.2019.01470

Scherf KA. Immunoreactive cereal proteins in wheat allergy, non-celiac gluten/wheat sensitivity (NCGS) and celiac disease. Current Opinion in Food Science 2019; 25: 35-41. doi: 10.1016/j.cofs.2019.02.003

2018/2017

Scherf KA, Wieser H, Koehler P. Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products. Food Research International 2018; 110: 62-72. doi: 10.1016/j.foodres.2016.11.021

Catassi C, Alaedini A, Bojarski C, Bonaz B, Bouma G, Carroccio A, Castillejo G, De Magistris L, Dieterich W, Di Liberto D, Elli L, Fasano A, Hadjivassiliou M, Kurien M, Lionetti E, Mulder CJ, Rostami K, Sapone A, Scherf K, Schuppan D, Trott N, Volta U, Zevallos V, Zopf Y, Sanders DS. The overlapping area of non-celiac gluten sensitivity (NCGS) and wheat-sensitive irritable bowel syndrome (IBS): an update. Nutrients 2017; 9: 1268. doi: 10.3390/nu9111268

2016/2015

Scherf KA, Brockow K, Biedermann T, Koehler P, Wieser H. Wheat-dependent exercise-induced anaphylaxis. Clinical & Experimental Allergy 2016; 46: 10-20. doi: 10.1111/cea.12640

Scherf KA, Ciccocioppo R, Pohanka M, Rimarova K, Opatrilova R, Rodrigo L, Kruzliak P. Biosensors for the diagnosis of celiac disease: current status and future perspectives. Molecular Biotechnology 2016; 58: 381-392. doi: 10.1007/s12033-016-9940-3

Scherf KA, Köhler P. Weizen und Gluten: Technologische und gesundheitliche Aspekte // Wheat and gluten: technological and health aspects. Ernaehrungs Umschau 2016; 63: 166-175. PDF ernaehrungs-umschau.de

Scherf KA, Koehler P, Wieser H. Gluten and wheat sensitivities – an overview. Journal of Cereal Science 2016; 67: 2-11. doi: 10.1016/j.jcs.2015.07.008

Scherf KA, Poms RE. Recent developments in analytical methods for tracing gluten. Journal of Cereal Science 2016; 67: 112-122. doi: 10.1016/j.jcs.2015.08.006

Scherf KA. Gluten-free diet – health trend or vital necessity? Cereal Technology 2015; 02: 64-73.

Books & book chapters

Geisslitz S, Scherf KA. Proteomics in food quality. In: Cifuentes A, editor. Comprehensive Foodomics. 1st ed. Amsterdam, Oxford, Cambridge MA: Elsevier; 2021. pp 699-717. doi: 10.1016/B978-0-08-100596-5.22762-5

Geisslitz S, Scherf K. The holy grail of ancient cereals. In: Boukid F, editor. Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine. 1st ed. Heidelberg: Springer Nature; 2021. pp 269-301. doi: 10.1007/978-3-030-69228-5_11

Wieser H, Koehler P, Scherf KA. Wheat - An exceptional crop: Botanical features, chemistry, utilization, nutritional and health aspects. 1st ed. Duxford, Cambridge MA, Kidlington: Woodhead Publishing Elsevier and AACC International Press; 2020. ISBN 978-0-12-821715-3

Koehler P, Wieser H, Scherf KA. Celiac disease. In: Wrigley CW, Corke H, Seetharaman, K, Faubion J, editors. Encyclopedia of Food Grains, Volume 2: Nutrition and Food Grains. 2nd ed. Oxford, Waltham MA: Academic Press Elsevier; 2016. pp 83-90. doi: 10.1016/B978-0-12-394437-5.00083-8

Wieser H, Koehler P, Konitzer K. Celiac disease and gluten - Multidisciplinary challenges and opportunities. 1st ed. London, Waltham MA, San Diego CA: Academic Press Elsevier; 2014. ISBN 978-0-12-420220-7