Research output per year
Research output per year
- 1 - 50 out of 109 results
Search results
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2025
Rye secalin isolates to develop reference materials for gluten detection
Xhaferaj, M., Muskovics, G., Bugyi, Z., Tömösközi, S. & Scherf, K. A., 15 Apr 2025, In: Food Chemistry. 471, 142691.Research output: Contribution to journal › Article › peer-review
Open Access -
2024
Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies
Musa, S., Becker, L., Oellig, C. & Scherf, K. A., 1 Jul 2024, In: LWT. 203, 116365.Research output: Contribution to journal › Article › peer-review
Open Access1 Scopus citations -
Comparative Label-Free Proteomics Study on Celiac Disease-Active Epitopes in Common Wheat, Spelt, Durum Wheat, Emmer, and Einkorn
Norwig, M. C., Geisslitz, S. & Scherf, K. A., 3 Jul 2024, In: Journal of agricultural and food chemistry. 72, 26, p. 15040-15052 13 p.Research output: Contribution to journal › Article › peer-review
Open Access -
Cross-reactivity to spelt and tolerance of barley in wheat allergy dependent on augmentation factors
Faihs, V., Kugler, C., Scherf, K. A., Biedermann, T. & Brockow, K., Oct 2024, In: Annals of Allergy, Asthma and Immunology. 133, 4, p. 474-476 3 p.Research output: Contribution to journal › Article › peer-review
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Detection of Sensitization Profiles with Cellular In Vitro Tests in Wheat Allergy Dependent on Augmentation Factors (WALDA)
Faihs, V., Schmalhofer, V., Kugler, C., Bent, R. K., Scherf, K. A., Lexhaller, B., Mortz, C. G., Bindslev-Jensen, C., Biedermann, T., Skov, P. S., Eberlein, B. & Brockow, K., Apr 2024, In: International Journal of Molecular Sciences. 25, 7, 3574.Research output: Contribution to journal › Article › peer-review
Open Access1 Scopus citations -
Effect of seven baking lipases on the lipid class composition of three different cakes
Stemler, C. D., Hoefflin, K. L. & Scherf, K. A., 2024, (Accepted/In press) In: European Food Research and Technology.Research output: Contribution to journal › Article › peer-review
1 Scopus citations -
Gluten Is Not Gluten
Xhaferaj, M. & Scherf, K. A., Aug 2024, In: Nutrients. 16, 16, 2745.Research output: Contribution to journal › Article › peer-review
Open Access -
Gluten migration from biodegradable food contact materials poses a risk to celiac disease patients
Mossburger, J. & Scherf, K. A., Nov 2024, In: European Food Research and Technology. 250, 11, p. 2711-2718 8 p.Research output: Contribution to journal › Article › peer-review
Open Access -
Influence of Asparaginase on Acrylamide Content, Color, and Texture in Oat, Corn, and Rice Cookies
Musa, S., Becker, L., Oellig, C. & Scherf, K. A., 2024, (Accepted/In press) In: Journal of agricultural and food chemistry.Research output: Contribution to journal › Article › peer-review
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Influence of salts on the protein composition and functionality of gluten
Hoeller, N. & Scherf, K. A., Jul 2024, In: Journal of Cereal Science. 118, 103978.Research output: Contribution to journal › Article › peer-review
Open Access1 Scopus citations -
Lipidomic Profiling of Common Wheat Flours from 1891-2010
Stemler, C. D., Kaemper, C., Hammann, S., Börner, A. & Scherf, K. A., 20 Nov 2024, In: Journal of agricultural and food chemistry. 72, 46, p. 25997-26005 9 p.Research output: Contribution to journal › Article › peer-review
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NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endosperm
Hermans, W., Geisslitz, S., De Bondt, Y., Langenaeken, N. A., Scherf, K. A. & Courtin, C. M., 30 Mar 2024, In: Food Chemistry. 437, 137735.Research output: Contribution to journal › Article › peer-review
5 Scopus citations -
Protein composition and bread volume of German common wheat landraces grown under organic conditions
Jahn, N., Konradl, U., Fleissner, K., Geisslitz, S. & Scherf, K. A., Jan 2024, In: Current Research in Food Science. 9, 100871.Research output: Contribution to journal › Article › peer-review
Open Access -
Rapid analysis of wheat gluten composition using a triple ELISA
Schuster, C., Huen, J., Weiss, T. & Scherf, K. A., 30 Aug 2024, In: Journal of the Science of Food and Agriculture. 104, 11, p. 6893-6901 9 p.Research output: Contribution to journal › Article › peer-review
Open Access -
Rhodamine B-based lipase activity assay with natural substrates—development and application
Stemler, C. D., Lorenz, K. K. & Scherf, K. A., Feb 2024, In: International Journal of Food Science and Technology. 59, 2, p. 1063-1070 8 p.Research output: Contribution to journal › Article › peer-review
Open Access1 Scopus citations -
2023
A Prolyl Endopeptidase from Flammulina velutipes Degrades Celiac Disease-Inducing Peptides in Grain Flour Samples
Ersoy, F., Beinhorn, P., Schalk, K., Scherf, K. A., Berger, R. G. & Krings, U., Jan 2023, In: Catalysts. 13, 1, 158.Research output: Contribution to journal › Article › peer-review
Open Access1 Scopus citations -
Breeding from 1891 to 2010 did not increase the content of amylase/trypsin-inhibitors in wheat (Triticum aestivum)
Geisslitz, S., Pronin, D., Neerukonda, M., Curella, V., Neufang, S., Koch, S., Weichert, H., Weber, H., Börner, A., Schuppan, D. & Scherf, K. A., Dec 2023, In: npj Science of Food. 7, 1, 43.Research output: Contribution to journal › Article › peer-review
Open Access4 Scopus citations -
Brot: Vielfalt, Inhaltsstoffe, Herstellung und aktuelle Trends
Translated title of the contribution :Bread: Variety, ingredients, production and current trends Research output: Contribution to journal › Article › peer-review
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Characterization of rye flours and their potential as reference material for gluten analysis
Xhaferaj, M., Muskovics, G., Schall, E., Bugyi, Z., Tömösközi, S. & Scherf, K. A., 15 May 2023, In: Food Chemistry. 408, 135148.Research output: Contribution to journal › Article › peer-review
Open Access9 Scopus citations -
Comprehensive study on gluten composition and baking quality of winter wheat
Schuster, C., Huen, J. & Scherf, K. A., 1 Jan 2023, In: Cereal Chemistry. 100, 1, p. 142-155 14 p.Research output: Contribution to journal › Article › peer-review
Open Access17 Scopus citations -
Development of a barley reference material for gluten analysis
Xhaferaj, M., Muskovics, G., Schall, E., Bugyi, Z., Tömösközi, S. & Scherf, K. A., 30 Oct 2023, In: Food Chemistry. 424, 136414.Research output: Contribution to journal › Article › peer-review
Open Access2 Scopus citations -
Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins
Schirmer, T. M. & Scherf, K. A., Jan 2023, In: Current Research in Food Science. 6, 100431.Research output: Contribution to journal › Article › peer-review
Open Access9 Scopus citations -
Lipases as cake batter improvers compared to a traditional emulsifier
Stemler, C. D. & Scherf, K. A., 15 Jan 2023, In: LWT. 174, 114464.Research output: Contribution to journal › Article › peer-review
Open Access4 Scopus citations -
Lipidomic insights into the reaction of baking lipases in cakes
Stemler, C. D., Geisslitz, S., Cutignano, A. & Scherf, K. A., 2023, In: Frontiers in Nutrition. 10, 1290502.Research output: Contribution to journal › Article › peer-review
Open Access3 Scopus citations -
Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry
Vidal, L. M., Ewigmann, H., Schuster, C., Alpers, T., Scherf, K. A., Jekle, M. & Becker, T., Dec 2023, In: Journal of Texture Studies. 54, 6, p. 926-935 10 p.Research output: Contribution to journal › Article › peer-review
Open Access3 Scopus citations -
No correlation between amylase/trypsin-inhibitor content and amylase inhibitory activity in hexaploid and tetraploid wheat species
Jahn, N., Longin, C. F. H., Scherf, K. A. & Geisslitz, S., Jan 2023, In: Current Research in Food Science. 7, 100542.Research output: Contribution to journal › Article › peer-review
Open Access2 Scopus citations -
Prediction of wheat gluten composition via near-infrared spectroscopy
Schuster, C., Huen, J. & Scherf, K. A., Jan 2023, In: Current Research in Food Science. 6, 100471.Research output: Contribution to journal › Article › peer-review
Open Access5 Scopus citations -
Proteomic Characterization of Wheat Protein Fractions Taken at Different Baking Conditions
Schirmer, T. M., Ludwig, C. & Scherf, K. A., 30 Aug 2023, In: Journal of agricultural and food chemistry. 71, 34, p. 12899-12909 11 p.Research output: Contribution to journal › Article › peer-review
3 Scopus citations -
2022
Basophil Activation to Gluten and Non-Gluten Proteins in Wheat-Dependent Exercise-Induced Anaphylaxis
Gabler, A. M., Gebhard, J., Norwig, M. C., Eberlein, B., Biedermann, T., Brockow, K. & Scherf, K. A., 2022, In: Frontiers in Allergy. 3, 822554.Research output: Contribution to journal › Article › peer-review
Open Access8 Scopus citations -
Classics in a new perspective: gluten as a special food safety and analytical challenge
Bugyi, Z., Muskovics, G., Schall, E., Török, K., Hajas, L., Scherf, K., Xhaferaj, M., Koehler, P., Schoenlechner, R., D’amico, S., Poms, R. & Tömösközi, S., 2022, In: Elelmiszervizsgalati Kozlemenyek. 68, 4, p. 4190-4198 9 p.Research output: Contribution to journal › Article › peer-review
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Comparative characterization of baking lipase substrate specificities using emulsions and the p-nitrophenyl assay
Stemler, C. D. & Scherf, K. A., 1 Oct 2022, In: LWT. 168, 113914.Research output: Contribution to journal › Article › peer-review
Open Access7 Scopus citations -
Determination of Gliadin as a Measure of Gluten in Food by R5 Sandwich ELISA RIDASCREEN®Gliadin Matrix Extension: Collaborative Study 2012.01
Lacorn, M., Dubois, T., Weiss, T., Zimmermann, L., Schinabeck, T. M., Loos-Theisen, S. & Scherf, K., 1 Mar 2022, In: Journal of AOAC International. 105, 2, p. 442-455 14 p.Research output: Contribution to journal › Article › peer-review
Open Access9 Scopus citations -
Improvement of cake baking properties by lipases compared to a traditional emulsifier
Stemler, C. D. & Scherf, K. A., 30 Oct 2022, In: Food Chemistry: X. 15, 100442.Research output: Contribution to journal › Article › peer-review
Open Access8 Scopus citations -
Klasszikus témák új megvilágításban: a glutén mint speciális élelmiszerbiztonsági és analitikai kihívás
Bugyi, Z., Muskovics, G., Schall, E., Török, K., Hajas, L., Scherf, K., Xhaferaj, M., Koehler, P., Schoenlechner, R., D’amico, S., Poms, R. & Tömösközi, S., 2022, In: Elelmiszervizsgalati Kozlemenyek. 68, 4, p. 4180-4189 10 p.Research output: Contribution to journal › Article › peer-review
1 Scopus citations -
Proteins from Modern and Ancient Wheat Cultivars: Impact on Immune Cells of Healthy Individuals and Patients with NCGS
Dieterich, W., Schuster, C., Gundel, P., Scherf, K. A., Pronin, D., Geisslitz, S., Börner, A., Neurath, M. F. & Zopf, Y., Oct 2022, In: Nutrients. 14, 20, 4257.Research output: Contribution to journal › Article › peer-review
Open Access6 Scopus citations -
2021
A Portable Gluten Sensor for Celiac Disease Patients May Not Always Be Reliable Depending on the Food and the User
Marić, A. & Scherf, K. A., 20 Jul 2021, In: Frontiers in Nutrition. 8, 712992.Research output: Contribution to journal › Article › peer-review
Open Access5 Scopus citations -
Determination of soluble wheat protein fractions using the Bradford assay
Rekowski, A., Langenkämper, G., Dier, M., Wimmer, M. A., Scherf, K. A. & Zörb, C., 1 Sep 2021, In: Cereal Chemistry. 98, 5, p. 1059-1065 7 p.Research output: Contribution to journal › Article › peer-review
Open Access30 Scopus citations -
Fundamental characterization of wheat gluten
Schopf, M., Wehrli, M. C., Becker, T., Jekle, M. & Scherf, K. A., Apr 2021, In: European Food Research and Technology. 247, 4, p. 985-997 13 p.Research output: Contribution to journal › Article › peer-review
Open Access52 Scopus citations -
Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread
Rebholz, G. F., Sebald, K., Dirndorfer, S., Dawid, C., Hofmann, T. & Scherf, K. A., Jun 2021, In: European Food Research and Technology. 247, 6, p. 1425-1436 12 p.Research output: Contribution to journal › Article › peer-review
Open Access7 Scopus citations -
Impact of exogenous α-amylases on sugar formation in straight dough wheat bread
Rebholz, G. F., Sebald, K., Dirndorfer, S., Dawid, C., Hofmann, T. & Scherf, K. A., Mar 2021, In: European Food Research and Technology. 247, 3, p. 695-706 12 p.Research output: Contribution to journal › Article › peer-review
Open Access13 Scopus citations -
Old and modern wheat (Triticum aestivum L.) cultivars and their potential to elicit celiac disease
Pronin, D., Börner, A. & Scherf, K. A., 1 Mar 2021, In: Food Chemistry. 339, 127952.Research output: Contribution to journal › Article › peer-review
22 Scopus citations -
Preparation of validation materials for estimating gluten recovery by elisa according to SMPR 2017.021
Wehling, P. & Scherf, K. A., 2021, In: Journal of AOAC International. 103, 1, p. 210-215 6 p.Research output: Contribution to journal › Article › peer-review
Open Access13 Scopus citations -
Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten
Scherf, K. A., Catassi, C., Chirdo, F. G., Ciclitira, P. J., Feighery, C. F., Gianfrani, C., Koning, F., Lundin, K. E. A., Masci, S., Schuppan, D., Smulders, M. J. M., Tranquet, O., Troncone, R. & Koehler, P., 12 Jan 2021, In: Frontiers in Nutrition. 7, 626712.Research output: Contribution to journal › Article › peer-review
Open Access9 Scopus citations -
The basophil activation test differentiates between patients with wheat-dependent exercise-induced anaphylaxis and control subjects using gluten and isolated gluten protein types
Gabler, A. M., Gebhard, J., Eberlein, B., Biedermann, T., Scherf, K. A. & Brockow, K., Aug 2021, In: Clinical and Translational Allergy. 11, 6, e12050.Research output: Contribution to journal › Article › peer-review
Open Access17 Scopus citations -
Thermally induced gluten modification observed with rheology and spectroscopies
Wehrli, M. C., Kratky, T., Schopf, M., Scherf, K. A., Becker, T. & Jekle, M., 15 Mar 2021, In: International Journal of Biological Macromolecules. 173, p. 26-33 8 p.Research output: Contribution to journal › Article › peer-review
Open Access20 Scopus citations -
Water absorption capacity determines the functionality of vital gluten related to specific bread volume
Schopf, M. & Scherf, K. A., 2021, In: Foods. 10, 2, 228.Research output: Contribution to journal › Article › peer-review
Open Access31 Scopus citations -
2020
Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material
Schall, E., Scherf, K. A., Bugyi, Z., Hajas, L., Török, K., Koehler, P., Poms, R. E., D'Amico, S., Schoenlechner, R. & Tömösközi, S., 30 May 2020, In: Food Chemistry. 313, 126049.Research output: Contribution to journal › Article › peer-review
20 Scopus citations -
Comparative characterization of gluten and hydrolyzed wheat proteins
Gabler, A. M. & Scherf, K. A., Sep 2020, In: Biomolecules. 10, 9, p. 1-15 15 p., 1227.Research output: Contribution to journal › Article › peer-review
Open Access23 Scopus citations -
Comparative quantitative LC–MS/MS analysis of 13 amylase/trypsin inhibitors in ancient and modern Triticum species
Geisslitz, S., Longin, C. F. H., Koehler, P. & Scherf, K. A., 1 Dec 2020, In: Scientific Reports. 10, 1, 14570.Research output: Contribution to journal › Article › peer-review
Open Access34 Scopus citations -
Effects of a late N fertiliser dose on storage protein composition and bread volume of two wheat varieties differing in quality
Rossmann, A., Scherf, K. A., Rühl, G., Greef, J. M. & Mühling, K. H., May 2020, In: Journal of Cereal Science. 93, 102944.Research output: Contribution to journal › Article › peer-review
19 Scopus citations