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Katharina Scherf
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The overlapping area of non-celiac gluten sensitivity (NCGS) and wheat-sensitive irritable bowel syndrome (IBS): an update
C Catassi, A Alaedini, C Bojarski, B Bonaz, G Bouma, A Carroccio, ...
Nutrients 9 (11), 1268, 2017
2522017
Gluten and wheat sensitivities–an overview
KA Scherf, P Koehler, H Wieser
Journal of Cereal Science 67, 2-11, 2016
2192016
Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials
K Schalk, B Lexhaller, P Koehler, KA Scherf
PloS one 12 (2), e0172819, 2017
2022017
Wheat‐dependent exercise‐induced anaphylaxis
KA Scherf, K Brockow, T Biedermann, P Koehler, H Wieser
Clinical & Experimental Allergy 46 (1), 10-20, 2016
2012016
Recent developments in analytical methods for tracing gluten
KA Scherf, RE Poms
Journal of Cereal Science 67, 112-122, 2016
1302016
Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products
KA Scherf, H Wieser, P Koehler
Food Research International 110, 62-72, 2018
1082018
Celiac disease and gluten: multidisciplinary challenges and opportunities
P Koehler, H Wieser, K Konitzer
Academic Press, 2014
107*2014
Stable isotope dilution assays of alternariol and alternariol monomethyl ether in beverages
S Asam, K Konitzer, P Schieberle, M Rychlik
Journal of agricultural and food chemistry 57 (12), 5152-5160, 2009
1062009
Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation
I Rombouts, B Lagrain, KA Scherf, MA Lambrecht, P Koehler, JA Delcour
Scientific reports 5 (1), 12210, 2015
972015
Comparative study on gluten protein composition of ancient (einkorn, emmer and spelt) and modern wheat species (durum and common wheat)
S Geisslitz, CFH Longin, KA Scherf, P Koehler
Foods 8 (9), 409, 2019
952019
Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry
K Schalk, C Lang, H Wieser, P Koehler, KA Scherf
Scientific Reports 7 (1), 45092, 2017
952017
Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn
S Geisslitz, H Wieser, KA Scherf, P Koehler
Journal of Cereal Science 83, 204-212, 2018
932018
Development of a stable isotope dilution assay for tenuazonic acid
S Asam, Y Liu, K Konitzer, M Rychlik
Journal of agricultural and food chemistry 59 (7), 2980-2987, 2011
782011
Precise determination of the Alternaria mycotoxins alternariol and alternariol monomethyl ether in cereal, fruit and vegetable products using stable isotope dilution …
S Asam, K Konitzer, M Rychlik
Mycotoxin research 27, 23-28, 2011
712011
Kinetics of sodium release from wheat bread crumb as affected by sodium distribution
K Konitzer, T Pflaum, P Oliveira, E Arendt, P Koehler, T Hofmann
Journal of Agricultural and Food Chemistry 61 (45), 10659-10669, 2013
692013
Immunoreactive cereal proteins in wheat allergy, non-celiac gluten/wheat sensitivity (NCGS) and celiac disease
KA Scherf
Current Opinion in Food Science 25, 35-41, 2019
672019
Applicability of salt reduction strategies in pizza crust
E Mueller, P Koehler, KA Scherf
Food Chemistry 192, 1116-1123, 2016
672016
Targeted LC–MS/MS reveals similar contents of α-amylase/trypsin-inhibitors as putative triggers of nonceliac gluten sensitivity in all wheat species except einkorn
S Geisslitz, C Ludwig, KA Scherf, P Koehler
Journal of agricultural and food chemistry 66 (46), 12395-12403, 2018
652018
Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis
L Hajas, KA Scherf, K Török, Z Bugyi, E Schall, RE Poms, P Koehler, ...
Food chemistry 267, 387-394, 2018
622018
Characterization and relative quantitation of wheat, rye, and barley gluten protein types by liquid chromatography–tandem mass spectrometry
B Lexhaller, ML Colgrave, KA Scherf
Frontiers in plant science 10, 489370, 2019
612019
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