Review (peer-reviewed)
2020/2019
Geisslitz S, Scherf KA (2020) Proteomics in food quality. In: Reference Module in Food Science. doi: 10.1016/B978-0-08-100596-5.22762-5
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 in press. 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
2018/2017
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
2016/2015
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 ernaehrungs-umschau.de
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?