Oral presentations at international scientific conferences

Buck L, Scherf KA. Protein fingerprinting of wheat flours with different baking properties. 17th ICC International Cereal and Bread Congress; Nantes, FR, 22.-25.04.2024

Hermans W, De Bondt Y, Langenaeken N, Geisslitz S, Scherf KA, Courtin CM. Sub-aleurone in wheat bran: an overlooked and unexplored source of gluten for wholemeal bread making. 17th ICC International Cereal and Bread Congress; Nantes, FR, 22.-25.04.2024

Höller N, Scherf KA. Influence of different process parameters and additives on the structure and functionality of gluten. 17th ICC International Cereal and Bread Congress; Nantes, FR, 22.-25.04.2024

Musa S, Scherf KA. Mitigating acrylamid: efficacy of asparaginases in enhancing food safety in breakfast cereals. 17th ICC International Cereal and Bread Congress; Nantes, FR, 22.-25.04.2024

Stemler CD, Scherf KA. The quest for the best lipase for application in pound cake.  17th ICC International Cereal and Bread Congress; Nantes, FR, 22.-25.04.2024

Geisslitz S. Application, challenges and possibilities of mass spectrometric analysis of cereal proteins. 8th Cereals & Europe Spring Meeting; Zagreb, HR, 10.-12.04.2024

Hempel C, Scherf KA, Geisslitz S. Development of a baking method for spelt. 8th Cereals & Europe Spring Meeting; Zagreb, HR, 10.-12.04.2024

Jahn N, Geisslitz S, Scherf KA. Immunoreactive potential of German common wheat landraces. 8th Cereals & Europe Spring Meeting; Zagreb, HR, 10.-12.04.2024

Geisslitz S, Hermans W, De Bondt Y, Langenaeken N, Courtin C, Scherf KA. Protein composition of wheat kernel layers and the impact on bread-making quality. 55th Annual Conference of the DGMS (German Society for Mass Spectrometry); Freising, 10.-13.03.2024

Hermans W, De Bondt Y, Langenaeken N, Silventoinen-Veijalainen P, Geisslitz S, Scherf KA, Nordlund E, Courtin CM. Exploiting wheat’s overlooked and untapped source of gluten: the sub-aleurone. Cereals & Grains 23; Schaumburg, IL, USA, 18.-20.10.2023

Stemler CD, Geißlitz S, Scherf KA. Schlüsselreaktionen für die Verbesserung der Backqualität Feiner Backwaren durch Lipasen. 9. D-A-CH Tagung für angewandte Getreidewissenschaften (9. D-A-CH Conference of Applied Cereal Sciences); Detmold, 05.-06.10.2023

Schuster C, Huen J, Scherf KA. Predicting the baking quality of wheat using protein analytical and functional parameters. ACS Fall 2023 Meeting & Expo; Online, 13.-17.08.2023

Musa S, Scherf KA. Acrylamide reduction via asparaginases in cookies can be improved depending on baking conditions and incubation temperature. IAFP 2023, Annual Meeting of the International Association for Food Protection; Toronto, CA, 16.-19.07.2023

Scherf KA. Unraveling the secrets determining the bread making quality of wheat. 2023 International Symposium on Grain Science and Technology; Beijing, CN, and online, 13.-14.07.2023 (invited)

Buck L, Ziegler D, Hitzmann B, Scherf KA. Protein fingerprinting of wheat flours with different baking properties. 20th European Young Cereal Scientists and Technologists Workshop; Leuven, BE, 12.-14.04.2023

Hempel C, Scherf KA, Geisslitz S. Predicting the baking quality of spelt. 20th European Young Cereal Scientists and Technologists Workshop; Leuven, BE, 12.-14.04.2023 

Musa S, Scherf KA. Acrylamide reduction via asparaginases in cookies can be improved depending on baking conditions and incubation temperature. 20th European Young Cereal Scientists and Technologists Workshop; Leuven, BE, 12.-14.04.2023

Scherf KA. Proteomics to study gluten composition. Institute of Agrophysics, Polish Academy of Sciences; Online, 08.11.2022 (invited)

Geißlitz S. Herausforderungen in der LC-MS/MS-Analytik von Amylase/Trypsin-Inhibitoren. 8. D-A-CH Tagung für angewandte Getreidewissenschaften (8. D-A-CH Conference of Applied Cereal Sciences); Uzwil, CH, 06.-07.10.2022

Xhaferaj M. Neue Referenzmaterialien - Roggen und Gerste in der Glutenanalytik. 8. D-A-CH Tagung für angewandte Getreidewissenschaften (8. D-A-CH Conference of Applied Cereal Sciences); Uzwil, CH, 06.-07.10.2022

Lacorn M, Dubois T, Weiss T, Haas-Lauterbach S, Zimmermann L, Schinabeck T-M, Loos-Theisen S, Scherf KA. Applicability of the R5 sandwich ELISA for gluten detection in various food matrices confirmed by an international collaborative study. ACS Fall 2022 Meeting & Expo; Chicago, IL, USA, 21.-25.08.2022

Lexhaller B, Ludwig C, Scherf KA. Identification of isopeptides between human tissue transglutaminase and gluten peptides. ACS Fall 2022 Meeting & Expo; Online, 21.-25.08.2022

Bugyi Z, Muskovics G, Xhaferaj M, Schall E, Scherf K, Tömösközi S. The next chapter of the reference material journey - Rye and barley in gluten quantification. 20th ICC Conference; Vienna, AT, 05.-07.07.2022

Hermans W, Geisslitz S, Langenaeken NA, Scherf KA, Courtin CM. Protein distribution analysis of the wheat endosperm reveals potential of bran selection for bread making. 20th ICC Conference; Vienna, AT, 05.-07.07.2022 (awarded with the ICC Best Paper Award)

Joestl S, Geisslitz S, Börner A, Scherf KA. Identification of reduction strategies for amylase/trypsin inhibitors (ATIs) in foods: Development of a LC-MS/MS method. 20th ICC Conference; Vienna, AT, 05.-07.07.2022

Scherf KA. Analytical toolbox to assess the safety of gluten-free products. 20th ICC Conference; Vienna, AT, 05.-07.07.2022 (invited)

Höller N, Scherf KA, Process-structure correlation of the wheat protein vital gluten. 19th European Young Cereal Scientists and Technologists Workshop; Valencia, ES, 05.-08.06.2022

Jahn N, Geisslitz S, Scherf KA, Protein composition of landraces and modern grain varieties. 19th European Young Cereal Scientists and Technologists Workshop; Valencia, ES, 05.-08.06.2022

Muskovics G, Xhaferaj M, Schall E, Scherf KA, Tömösközi S, Bugyi Z. Recent progress in reference material development for gluten quantitation. 19th European Young Cereal Scientists and Technologists Workshop; Valencia, ES, 05.-08.06.2022

Xhaferaj M, Tissen E, Scherf KA, The complexity of gluten and analytical challenges seen from the eyes of a food chemist. Jebsen Coeliac Disease Research Centre Retreat; Jevnaker, NO, 30.-31.05.2022

Geisslitz S, Jahn N, Longin F, Scherf KA, Inhibitory activity and content of amylase/trypsin-inhibitors in ancient and modern wheat species. 7th Cereals & Europe Spring Meeting; Thessaloniki, GR, 06.-08.04.2022

Lacorn M, Dubois T, Weiss T, Zimmermann L, Schinabeck T-M, Haas-Lauterbach S, Loos-Theisen S, Scherf KA, International collaborative study on comprehensive matrix extension for gluten detection using the R5 sandwich ELISA. 7th Cereals & Europe Spring Meeting; Thessaloniki, GR, 06.-08.04.2022

Lexhaller B, Ludwig C, Scherf KA, Identification of isopeptides between human TG2 and gluten peptides from wheat, rye, and barley. 35th Meeting of the Working Group on Prolamin Analysis and Toxicity; Online, 31.03.-01.04.2022

Scherf KA, Analysis of partially hydrolysed gluten in fermented foods. 35th Meeting of the Working Group on Prolamin Analysis and Toxicity; Online, 31.03.-01.04.2022

Weiss T, Scherf KA, Collaborative study using a wide range of matrices for gluten analysis by R5 sandwich ELISA RIDASCREEN(R) Gliadin. 35th Meeting of the Working Group on Prolamin Analysis and Toxicity; Online, 31.03.-01.04.2022

Maric A, Scherf KA, Analytical performance of a portable gluten sensor for celiac disease patients. ACS Spring 2022 Meeting & Expo; Online, 20.-24.03.2022

Scherf KA, Challenges and outstanding questions in gluten analysis. Coeliac UK Research Conference 2022 - Coeliac disease, new developments and implications for practice; 16.03.2022 (invited) (Online)

Knopf O, Muller O, Kämper C, Geisslitz S, Scherf KA, BigBaking - Ensuring high baking quality and nitrogen-use efficiency through optimization of storage protein composition and enzymatic activity. 1st Virtual Wheat Quality Meeting, WheatInitiative; Online, 24.-25.11.2021

Geisslitz S, Börner A, Longin F, Scherf KA, Influence of wheat species, breeding and environmental conditions on amylase/trypsin-inhibitors as triggers of wheat sensitivity. 6th Conference on Cereal Biotechnology and Breeding (CBB6); Online, 03.-05.11.2021

Pronin D, Börner A, Weber H, Scherf KA, WHEATSCAN – Fingerprinting of wheat varieties from 1891 to 2010 to study changes in protein composition. 6th Conference on Cereal Biotechnology and Breeding (CBB6); Online, 03.-05.11.2021

Jöstl S, Geisslitz S, Börner A, Scherf KA, Screening auf Amylase-Trypsin-Inhibitoren in Sommer- und Wintergersten (Screening for amylase-trypsin-inhibitors in summer and winter barley accessions). 7. D-A-CH Tagung für angewandte Getreidewissenschaften (7. D-A-CH Conference of Applied Cereal Sciences); Vienna, AT, 30.09.-01.10.2021

Schuster C, Huen J, Weiss T, Scherf KA, Aufklärung der jeweils geeigneten molekularen Glutenzusammensetzung in Weizenmehl für die Prozesse Spiralkneten, Auswalzen und Gärunterbrechung (Determination of the respective suitable gluten composition in wheat flour for spiral mixing, lamination and proofing interruption). 7. D-A-CH Tagung für angewandte Getreidewissenschaften (7. D-A-CH Conference of Applied Cereal Sciences); Vienna, AT, 30.09.-01.10.2021

Stemler C, Scherf KA, Emulsionen als Modellsystem für die Substratspezifität von Backlipasen (Emulsions as a model system for the substrate specificity of baking lipases). 7. D-A-CH Tagung für angewandte Getreidewissenschaften (7. D-A-CH Conference of Applied Cereal Sciences); Vienna, AT, 30.09.-01.10.2021

Dubois T, Zimmermann L, Lacorn M, Schinabeck T-M, Loos-Theisen S, Weiss T, Scherf KA, Collaborative study using an unprecedented wide range of matrices for gluten analysis. AOAC International 2021 Annual Meeting & Expo; Online, 27.08.-02.09.2021

Schopf M, Scherf KA, New tests to predict the functionality of wheat gluten in bread making. ACS Fall 2021 Meeting & Expo; Online, 22.-26.08.2021

Rebholz G, Sebald K, Dirndorfer S, Dawid C, Hofmann T, Scherf KA, Activity of endogenous and exogenous amylases in wheat bread. ACS Spring 2021 Virtual Meeting & Expo; Online, 05.-16.04.2021

Scherf KA, Unravelling the causes for wheat-related disorders. ETH Zuerich, Institute of Food, Nutrition and Health Seminar Program; Online, 30.03.2021 (invited)

Lacorn M, Weiss T, Wehling P, Arlinghaus, Scherf KA, Improved gluten analytical method to detect wheat, rye and barley in oat and oats products. Cereals & Grains Webinar Series; Online, 10.03.2021