Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials von Schalk, Kathrin, Lexhaller, Barbara, Koehler, Peter, Scherf, Katharina Anne

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Gluten and wheat sensitivities – An overview von Scherf, Katharina Anne, Koehler, Peter, Wieser, Herbert

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Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins von Schalk, Kathrin, Koehler, Peter, Scherf, Katharina Anne

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Gluten Is Not Gluten von Xhaferaj, Majlinda, Scherf, Katharina Anne

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Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn von Geisslitz, Sabrina, Wieser, Herbert, Scherf, Katharina Anne, Koehler, Peter

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Quantitation of Specific Barley, Rye, and Oat Marker Peptides by Targeted Liquid Chromatography–Mass Spectrometry To Determine Gluten Concentrations von Schalk, Kathrin, Koehler, Peter, Scherf, Katharina Anne

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Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume von Schopf, Marina, Scherf, Katharina Anne

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Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins von Gabler, Angelika Miriam, Scherf, Katharina Anne

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Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins von Schirmer, Tanja Miriam, Scherf, Katharina Anne

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Improvement of cake baking properties by lipases compared to a traditional emulsifier von Stemler, Charlotte Dorothea, Scherf, Katharina Anne

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Prediction of wheat gluten composition via near-infrared spectroscopy von Schuster, Clemens, Huen, Julien, Scherf, Katharina Anne

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Predicting vital wheat gluten quality using the gluten aggregation test and the microscale extension test von Schopf, Marina, Scherf, Katharina Anne

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Lipidomic insights into the reaction of baking lipases in cakes von Stemler, Charlotte Dorothea, Geisslitz, Sabrina, Cutignano, Adele, Scherf, Katharina Anne

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A Portable Gluten Sensor for Celiac Disease Patients May Not Always Be Reliable Depending on the Food and the User von Maric, Alena, Scherf, Katharina Anne

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The basophil activation test differentiates between patients with wheat‐dependent exercise‐induced anaphylaxis and control subjects using gluten and isolated gluten protein types... von Gabler, Angelika Miriam, Gebhard, Julia, Eberlein, Bernadette, Biedermann, Tilo, Scherf, Katharina Anne, Brockow, Knut

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Editorial: Gluten, From Plant to Plate: Implications for People With Celiac Disease von Colgrave, Michelle Lisa, Scherf, Katharina Anne, Downs, Melanie, Caminero, Alberto

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Basophil Activation to Gluten and Non-Gluten Proteins in Wheat-Dependent Exercise-Induced Anaphylaxis von Gabler, Angelika Miriam, Gebhard, Julia, Norwig, Marie-Christin, Eberlein, Bernadette, Biedermann, Tilo, Brockow, Knut, Scherf, Katharina Anne

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Cofactors of wheat‐dependent exercise‐induced anaphylaxis do not increase highly individual gliadin absorption in healthy volunteers von Scherf, Katharina Anne, Lindenau, Ann‐Christin, Valentini, Luzia, Collado, Maria Carmen, García‐Mantrana, Izaskun, Christensen, Morten, Tomsitz, Dirk, Kugler, Claudia, Biedermann, Tilo, Brockow, Knut

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Breeding from 1891 to 2010 did not increase the content of amylase/trypsin-inhibitors in wheat (Triticum aestivum) von Geisslitz, Sabrina, Pronin, Darina, Neerukonda, Manjusha, Curella, Valentina, Neufang, Sibylle, Koch, Sandra, Weichert, Heiko, Weber, Hans, Börner, Andreas, Schuppan, Detlef, Scherf, Katharina Anne

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Influence of salts on the protein composition and functionality of gluten von Hoeller, Nina, Scherf, Katharina Anne

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