Characterization and Relative Quantitation of Wheat, Rye, and Barley Gluten Protein Types by Liquid Chromatography-Tandem Mass Spectrometry von Lexhaller, Barbara, Colgrave, Michelle L, Scherf, Katharina A

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Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat) von Geisslitz, Sabrina, Longin, C. Friedrich H., Scherf, Katharina A., Koehler, Peter

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The Two Faces of Wheat von Wieser, Herbert, Koehler, Peter, Scherf, Katharina A

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Modern Approaches in the Identification and Quantification of Immunogenic Peptides in Cereals by LC-MS/MS von Alves, Thais O, D'Almeida, Carolina T S, Scherf, Katharina A, Ferreira, Mariana S L

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Identification of novel antibody-reactive detection sites for comprehensive gluten monitoring von Röckendorf, Niels, Meckelein, Barbara, Scherf, Katharina A, Schalk, Kathrin, Koehler, Peter, Frey, Andreas

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Further Steps Toward the Development of Gluten Reference Materials – Wheat Flours or Protein Isolates? von Schall, Eszter, Scherf, Katharina A., Bugyi, Zsuzsanna, Török, Kitti, Koehler, Peter, Schoenlechner, Regine, Tömösközi, Sándor

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Protein composition and bread volume of German common wheat landraces grown under organic conditions von Jahn, Nora, Konradl, Ulla, Fleissner, Klaus, Geisslitz, Sabrina, Scherf, Katharina A.

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Recent Progress and Recommendations on Celiac Disease From the Working Group on Prolamin Analysis and Toxicity von Scherf, Katharina A, Catassi, Carlo, Chirdo, Fernando, Ciclitira, Paul J, Feighery, Conleth, Gianfrani, Carmen, Koning, Frits, Lundin, Knut E A, Schuppan, Detlef, Smulders, Marinus J M, Tranquet, Olivier, Troncone, Riccardo, Koehler, Peter

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No correlation between amylase/trypsin-inhibitor content and amylase inhibitory activity in hexaploid and tetraploid wheat species von Jahn, Nora, Longin, C. Friedrich H., Scherf, Katharina A., Geisslitz, Sabrina

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Rye secalin isolates to develop reference materials for gluten detection von Xhaferaj, Majlinda, Muskovics, Gabriella, Bugyi, Zsuzsanna, Tömösközi, Sándor, Scherf, Katharina A.

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Comparative Label-Free Proteomics Study on Celiac Disease-Active Epitopes in Common Wheat, Spelt, Durum Wheat, Emmer, and Einkorn von Norwig, Marie-Christin, Geisslitz, Sabrina, Scherf, Katharina A.

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Characterization of rye flours and their potential as reference material for gluten analysis von Xhaferaj, Majlinda, Muskovics, Gabriella, Schall, Eszter, Bugyi, Zsuzsanna, Tömösközi, Sándor, Scherf, Katharina A.

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Cross-reactivity to spelt and tolerance of barley in wheat allergy dependent on augmentation factors von Faihs, Valentina, Kugler, Claudia, Scherf, Katharina A., Biedermann, Tilo, Brockow, Knut

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Identification of the Key Aroma Compounds in Gluten-Free Rice Bread von Boeswetter, Anke R, Scherf, Katharina A, Schieberle, Peter, Koehler, Peter

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Development of a barley reference material for gluten analysis von Xhaferaj, Majlinda, Muskovics, Gabriella, Schall, Eszter, Bugyi, Zsuzsanna, Tömösközi, Sándor, Scherf, Katharina A.

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Comprehensive Detection of Isopeptides between Human Tissue Transglutaminase and Gluten Peptides von Lexhaller, Barbara, Ludwig, Christina, Scherf, Katharina A

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NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endosperm von Hermans, Wisse, Geisslitz, Sabrina, De Bondt, Yamina, Langenaeken, Niels A., Scherf, Katharina A., Courtin, Christophe M.

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Lipidomic Profiling of Common Wheat Flours from 1891–2010 von Stemler, Charlotte D., Kaemper, Christine, Hammann, Simon, Börner, Andreas, Scherf, Katharina A.

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Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread von Rohleder, Anke R, Scherf, Katharina A, Schieberle, Peter, Koehler, Peter

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Preparation of a Defined Gluten Hydrolysate for Diagnosis and Clinical Investigations of Wheat Hypersensitivities von Wieser, Herbert, Scherf, Katharina A

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