Department of Bioactive and Functional Food Chemistry

Review / Opinion (peer-reviewed)


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

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

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


Scherf KA, Wieser H, Koehler P (2018) Food Research International 110: 62-72. Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products. 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 (2017) Nutrients 9: 1268. The overlapping area of non-celiac gluten sensitivity (NCGS) and wheat-sensitive irritable bowel syndrome (IBS): an update. doi: 10.3390/nu9111268


Koehler P, Wieser H, Scherf KA (2016) Celiac disease. In: Encyclopedia of Food Grains, 2nd ed., Volume 2: Nutrition and Food Grains (Wrigley CW, Corke H, Seetharaman, K, Faubion J, eds) Academic Press Elsevier, Oxford, Waltham, pp 83-90

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

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

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

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

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

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