DFA

Publikationen Prof. Dr. Peter Köhler

  1. Köhler P, Belitz H-D, Wieser H (1991) Disulphide bonds in wheat gluten: isolation of a cystine peptide from glutenin. Z Lebensm Unters Forsch 192:234-239


  2. Köhler P, Belitz H-D, Wieser H (1992) Disulphide bonds in wheat paste. Veroeff Arbeitsgem Getreideforsch 242:7-20


  3. Köhler P, Belitz H-D, Wieser H (1993) Disulphide bonds in wheat gluten: further cystine peptides from high molecular weight (HMW) and low molecular weight (LMW) subunits of glutenin and from γ-gliadins. Z Lebensm Unters Forsch 196:339-247


  4. Köhler P, Belitz H-D, Wieser H (1993) Disulphide Bonds in Wheat Gluten. In: Gluten proteins 1993 (Association of Cereal Research, Hrsg), Detmold, Germany, S. 79-89


  5. Köhler P, Keck B, Müller S, Wieser H (1994) Disulphide Bonds in Wheat Gluten. In: Wheat Kernel Proteins (Universita Degli Studi Della Tuscia, Consiglio Nazionale Della Richerche, Hrsg), Viterbo, Italia, S. 45-53


  6. Keck B, Köhler P, Wieser H (1995) Disulphide bonds in wheat gluten: cystine peptides derived from gluten proteins following peptic and thermolytic digestion. Z Lebensm Unters Forsch 200:432-439


  7. Köhler P, Hüttner S, Wieser H (1996) Binding sites of glutathione in gluten proteins. In: Gluten '96. Proceedings of the 6th International Gluten Workshop (Wrigley CW, CSIRO Plant Industry, Quality Wheat CRC, Hrsg), National Library of Australia, Canberra, S. 137-140


  8. Köhler P, Keck-Gassenmeier B, Wieser H, Kasarda DD (1997) Molecular Modeling of the N-terminal Regions of High Molecular Weight Glutenin Subunits 7 and 5 in Relation to Intramolecular Disulphide Bond Formation. Cereal Chem 74:154-158


  9. Müller S, Vensel WH, Kasarda DD, Köhler P, Wieser H (1998) Disulphide bonds of adjacent cysteine residues in low molecular weight subunits of wheat glutenin. J Cereal Sci 27: 109-116


  10. Wieser H, Hüttner S, Köhler P (1997) Bindungsstellen von endogenem Glutathion in Kleberproteinen. Getreide Mehl Brot 51:263-264


  11. Weder JKP, Salmanowicz BP, Köhler P (1997) Primary Structure of 2S Albumin from Seeds of Lupinus cosentinii. Z Lebensm Unters Forsch 205:452-456


  12. Köhler, P (1998) Struktur-Wirkungsbeziehungen von Diacetylweinsäureestern bei Backwaren. Lebensmittelchemie 52:152-153


  13. Di Ciero L, Oliva MLV, Torquato R, Köhler P, Weder JKP, Novello JC, Sampaio CAM, Oliveira B, Marangoni S (1998) The Complete Amino Acid Sequence of a Trypsin Inhibitor fom Bauhinia variegata var. candida Seeds. J Protein Chem 17:827-834


  14. Bollecker SSJ, Kaiser K-P, Köhler P, Wieser H, Schofield JD (1998) Re-examination of the glycosylation of the high Mr subunits of wheat glutenin. J Agric Food Chem 46:4814-4823


  15. Köhler P (1999) Forschungsreport 1/1999:18-21. Zusatzstoffe sorgen für gleichmäßige Backqualität


  16. Köhler P (1999) Getreide Mehl Brot 53:224-233. Untersuchungen zur Backwirksamkeit von DATEM und seinen Komponenten


  17. Köhler P, Graßberger A, Schieberle P (1999) Getreide Mehl Brot 53:16-19. Fraktionierung und Rekombination von Weizenmehl - Einfluß auf Teigrheologie und Backverhalten


  18. Köhler P, Grosch W (1999) J Agric Food Chem 47:1863-1869. Study of the effect of DATEM. 1. Influence of fatty acid chain length on rheology and baking


  19. Günther H, Walter K, Köhler P, Simon H (2000) J Biotechnol 83:253-267. On a new artificial mediator accepting NADP(H) oxidoreductase from Clostrium thermoaceticum


  20. Köhler P (2000) Study of the effect of DATEM. In: Wheat Gluten. Proceedings of the 7th International Workshop Gluten 2000 (Shewry PR, Tatham AS, eds) Royal Society of Chemistry, Cambridge, UK, pp 273-276


  21. Köhler P, Wieser H (2000) J Cereal Sci 32:189-197. Comparative studies of high Mr subunits of rye and wheat. III. Localisation of cysteine residues


  22. Köhler P, Wieser H (2000) Getreide Mehl Brot 54:283-289. Nachweis von Cysteinresten in hochmolekularen Glutelin-Untereinheiten aus Roggen


  23. Antes S, Birzele B, Prange A, Krämer J, Meier A, Dehne H-W, Köhler P (2001) Mycotoxin Research 17A:76-81. Rheological and breadmaking properties of wheat samples infected with Fusarium ssp


  24. Köhler P (2001) Getreide Mehl Brot 55:211-216. Ascorbinsäure als Regulator der Redoxreaktionen bei der Teigbereitung


  25. Köhler P (2001) Lebensm Wiss Technol 34:348-358. Study of the effect of DATEM. 2: Fractionation of DATEM and characterization of fractions and components


  26. Köhler P (2001) Lebensm Wiss Technol 34:359-366. Study of the effect of DATEM. 3: Synthesis and characterization of DATEM components


  27. Köhler P (2001) Lebensm Wiss Technol 34:367-373. Study of the effect of DATEM. 4: Optimization of DATEM synthesis


  28. Prange A, Kühlsen N, Birzele B, Arzberger I, Hormes J, Antes S, Köhler P (2001) Eur Food Res Technol 212:570-575.Sulfur in wheat gluten: in situ analysis by X-ray absorption near edge structure (XANES) spectroscopy


  29. Helmerich G, Köhler P (2002) Getreide Mehl Brot 56:195-197. Einfache dünnschichtchromatographische Quantifizierung von Phospholipiden


  30. Luettgen H, Robelek R, Muehlberger R, Diercks T, Schuster SC, Koehler P, Kessler H, Bacher A, Richter G (2002) J Mol Biol 316:875-885. Transcriptional regulation by antitermination. Interaction of RNA with NusB protein and NusB/NusE protein complex of Escherichia coli


  31. Setrdle A, Köhler P (2002) Lebensmittelchemie 56:10. Polyglycerin-Polyricinoleat: Charakterisierung eines Emulgators für die Herstellung von Schokolade


  32. Köhler P, Schliekelmann K, Schieberle P (2002) Lebensmittelchemie 56:89. Thiol-Disulfid-Austauschreaktionen von Proteinen bei der Milcherhitzung


  33. Helmerich G, Köhler P (2003) Lebensmittelchemie57:6. Einfache dünnschichtchromatographische Quantifizierung von Phosholipiden


  34. Koehler P (2003) Amino acid and protein sequence analysis. In Wheat Gluten Protein Analysis (Shewry PR, Lookhart GL, Eds), American Association of Cereal Chemists, St. Paul, Minn, pp 137-158


  35. Köhler P (2003) Bedeutung von Ascorbinsäure bei der Brotherstellung. In: Qualität und Pflanzenzüchtung, XXXVII. Vortragstagung der Deutschen Gesellschaft für Qualitätsforschung DGQ e. V (DGQ, Ed), Freising-Weihenstephan, pp 271-278


  36. Setrdle A, Köhler P (2003) Lebensmittelchemie57:88. Struktur-Funktionsbeziehungen von Emulgatoren bei der Schokoladeherstellung


  37. Grassberger A, Schieberle P, Koehler P (2003) European Food Research and Technology 216:204-211. Fractionation and reconstitution of wheat flour - effect on dough rheology and baking


  38. Bauer N, Koehler P, Wieser H, Schieberle P (2003) Studies on the effects of microbial transglutaminase on gluten proteins of wheat. In: Recent Advances in Enzymes in Grain Processing (Courtin CM, Veraverbeke WS, Delcour J, Eds), Laboratory of Food Chemistry Katholieke Universiteit Leuven, Leuven, Belgium, pp 107-113


  39. Köhler P, Wieser H, Gutser R, von Tucher S (2003) Getreide Mehl und Brot 57:204-207. Einfluss der Schwefeldüngung auf die quantitative Zusammensetzung der Kleberproteine des Weizens


  40. Köhler P (2003) Brot und Backwaren 51:55-56. Wirkungsweise, Einsatzmöglichkeiten und Grenzen der Ascorbinsäure in der Rohstoffbehandlung bzw. in der Teigproduktion


  41. Koehler P (2003) Journal of Agricultural and Food Chemistry 51:4948-4953. Concentrations of Low and High Molecular Weight Thiols in Wheat Dough As Affected by Different Concentrations of Ascorbic Acid


  42. Koehler P (2003) Journal of Agricultural and Food Chemistry 51:4954-4959. Effect of Ascorbic Acid in Dough: Reaction of Oxidized Glutathione with Reactive Thiol Groups of Wheat Glutelin


  43. Helmerich G, Koehler P (2003) Getreide Mehl Brot 57:270-273. Structure-function relations of phospholipids in baked products.


  44. Bauer N. Koehler P, Wieser H, Schieberle P(2003) Cereal Chem 80:787-790. Studies on effects of microbial transglutaminase on gluten proteins of wheat. II. Rheological properties.


  45. Bauer N, Koehler P, Wieser H, Schieberle P (2003) Cereal Chem 80:781-786. Studies on effects of microbial transglutaminase on gluten proteins of wheat. I. Biochemical analysis.


  46. Goetz J, Gross D, Koehler P (2003) Eur Food Res Technol 217:504-511. On-line observation of dough fermentation by magnetic resonance imaging and volumetric measurements.


  47. Prange A, Birzele B, Kraemer J, Modrow H, Chauvistre R, Hormes J, Koehler P (2003) J Agric Food Chem 51:7431-7438. Characterization of sulfur speciation in low molecular weight subunits of glutenin after reoxidation with potassium iodate and potassium bromate at different pH values using X-ray absorption near-edge structure (XANES) spectroscopy.


  48. Koehler P, Wieser H, Gutser R, Von Tucher S (2003) Getreide Mehl Brot 57:204-207. Influence of sulfur fertilization on the quantitative composition of gluten protein types in wheat.


  49. Helmerich G, Koehler P (2003) J Agric Food Chem 51:6645-6651. Comparison of methods for the quantitative determination of phospholipids in lecithins and flour improvers.


  50. Haase I, Mortl S, Kohler P, Bacher A, Fischer M (2003) Eur J Biochem 270:1025-1032. Biosynthesis of riboflavin in archaea. 6,7-Dimethyl-8-ribityllumazine synthase of Methanococcus jannaschii.


  51. Hanft F, Köhler P (2004) Lebensmittelchemie 58:138-139. Untersuchungen zur Wirkung von Glucoseoxidase bei Backwaren.


  52. Granvogl M, Jezussek M, Koehler P, Schieberle P (2004) J Agric Food Chem 52:4751-4757. Quantitation of 3-Aminopropionamide in Potatoes - A Minor but Potent Precursor in Acrylamide Formation.


  53. Helmerich G, Koehler P (2004) Special Publication - Royal Society of Chemistry 295:353-356. Structure-function relationships of phospholipids in breadmaking.


  54. Koehler P (2004) Special Publication - Royal Society of Chemistry 295:357-360. Effect of ascorbic acid in dough: reaction of oxidised glutathione with reactive thiol groups of wheat glutelin.


  55. Koehler P, Wieser H, Gutser R, von Tucher S (2004) Special Publication - Royal Society of Chemistry 295:188-191. Influence of sulphur fertilisation on the quantitative composition of gluten protein types in wheat flour.


  56. Prange A, Birzele B, Modrow H, Hormes J, Koehler P (2004) Special Publication - Royal Society of Chemistry 295:327-330. Analysis of sulphur in gluten proteins by X-ray absorption near-edge structure (XANES) spectroscopy.


  57. Piber M, Koehler P (2004) Getreidetechnologie 58:207-210. Untersuchungen zum Dimerisierungsgrad von Ferulasäure in Weizen- und Roggenmehl während der Brotherstellung.


  58. Granvogl M, Köhler P, Schieberle P (2005) Getreidetechnologie 59:85-90. Neue Entwicklungen in der Analytik von Acrylamid - Anwendungen zum Nachweis von Bildungsmechanismen.


  59. Helmerich G, Koehler P (2005) J Cereal Sci. 42:233-241. Functional properties of individual classes of phospholipids in breadmaking.


  60. Fischer M, Haase I, Feicht R, Schramek N, Koehler P, Schieberle P, Bacher, A (2005) Biol Chem 386:417-428. Evolution of vitamin B2 biosynthesis: Riboflavin synthase of Arabidopsis thaliana and its inhibition by riboflavin.


  61. Piber M, Koehler P (2005) J Agric Food Chem 53:5276-5284. Identification of Dehydro-Ferulic Acid-Tyrosine in Rye and Wheat: Evidence for a Covalent Cross-Link between Arabinoxylans and Proteins.


  62. Rychlik M, Koehler P (2005) Nachrichten aus der Chemie 53:281-286. Food chemistry 2004: Wirkung von Emulgatoren und Enzymen in Backwaren.


  63. Goetz J, Koehler P (2005) Food Sci Technol (LWT) 38:501-512. Study of the thermal denaturation of selected proteins of whey and egg by low resolution NMR.


  64. Prange A, Birzele B, Kraemer J, Meier A, Modrow H, Koehler P (2005) Food Control 16:739-745. Fusarium-inoculated wheat: deoxynivalenol contents and baking quality in relation to infection time.


  65. Prange A, Modrow H, Hormes J, Kraemer J, Koehler P (2005) J Agric Food Chem 53:6930-6938. Influence of mycotoxin producing fungi (Fusarium, Aspergillus, Penicillium) on gluten proteins during suboptimal storage of wheat after harvest and competitive interactions between field and storage fungi.


  66. Hanft F, Koehler P (2005) J Agric Food Chem 53:2418-2423. Quantitation of Dityrosine in Wheat Flour and Dough by Liquid Chromatography-Tandem Mass Spectrometry.


  67. Schieberle P, Köhler P, Granvogl M (2005) New aspects on the formation and analysis of acrylamide In Chemistry and Safety of Acrylamide in Food. Friedman M, Mottram DS, Hrsg, Springer, New York, S. 205-222.


  68. Hartmann G, Piber M, Koehler P (2005) Eur Food Res Technol 221:487-492. Isolation and chemical characterisation of water-extractable arabinoxylans from wheat and rye during breadmaking.


  69. Piber M, Koehler P (2005) in: EURO FOOD CHEM XIII: Macromolecules and Their Degradation Products in Food - Physiological, Analytical and technological Aspects (Eklund T, Schwarz M, Steinhart H, Their H-P, Winterhalter P, Hrsg), Gesellschaft Deutscher Chemiker e. V., ISBN 3-936028-31-1, S. 263-266. Studies on the Degree of Dimerisation of Ferulic Acid During Breadmaking.


  70. Granvogl M, Köhler P, Schieberle P (2005) in: Development of New technologies to Minimize Acrylamide in Food (Research Association of the German Food Industry (FEI), German Federation of Food law ans Food Science (BLL), Hrsg). Methods for Acrylamide Quantification and Mechanisms of Acrylamide Formation.


  71. Granvogl M, Koehler P, Schieberle P (2005) Getreidetechnologie 59:85-90. New developments in analyzing acrylamide. Evidence of new formation mechanisms.


  72. Hanft F, Koehler P (2005) Getreidetechnologie 59:298-303. Investigations on the effect of glucose oxidase in the production of wheat dough.


  73. Hanft F, Koehler P (2006) GIT Labor-Fachzeitschrift 50 (4):272-275. Backe, backe Brot - Quantifizierung von Dityrosin in Getreideprodukten durch LC-MS-MS.


  74. Hanft F, Koehler P (2006) J Sci Food Agric 86(11):1699-1704. Studies on the effect of glucose oxidase in bread making.


  75. Wieser H, Kim J-J, Koehler P, Folck A, Becker D (2006) Getreidetechnologie 60(2):94,99-101. Characterization of transgenic wheat with considerably reduced a-gliadin content.


  76. Limantara L, Koehler P, Wilhelm B, Porra R, Scheer H (2006) Photochemistry and Photobiology 82(3):770-780. Photostability of bacteriochlorophyll a and derivatives: potential sensitizers for photodynamic tumor therapy.


  77. Hartmann S, Koehler P (2006) Getreidetechnologie60(4):233-238. Fraktionierung von Weizenmehl mit nicht-wässrigen Systemen.


  78. Rohdich F, Lauw S, Kaiser J, Feicht R, Koehler P, Bacher A, Eisenreich W (2006) FEBS Journal 273(19):4446-4458. Isoprenoid biosynthesis in plants - 2C-methyl-D-erythritol-4-phosphate synthase (IspC protein) of Arabidopsis thaliana.


  79. Hartmann G, Koehler P, Wieser, H (2006) J Cereal Sci 44:368-371. Rapid degradation of gliadin peptides toxic for coeliac disease patients by proteases from germinating cereals.


  80. Köhler P, Schurer F, Kieffer R, Wieser H (2006) Forschungsreport 2/2006:30-32. Folien aus Weizeneiweiß


  81. Fischer B, Koehler P (2007) Getreidetechnologie 61:17-21. Baking activity of phosphatidylcholine as affected by the fatty acid residue.


  82. Koehler P (2007) Praxis der Naturwissenschaften, Biologie in der Schule 56(1):8-10. Ascorbic acid as flour improvement substance. Mechanisms of the effect.


  83. Koehler P, Hartmann G, Wieser H, Rychlik M (2007) J Agric Food Chem 55:4678-4683. Changes of Folates, Dietary Fiber, and Proteins in Wheat As Affected by Germination.


  84. Granvogl M, Wieser H, Koehler P, Von Tucher S, Schieberle P (2007) J Agric Food Chem 55:4271-4277. Influence of Sulfur Fertilization on the Amounts of Free Amino Acids in Wheat. Correlation with Baking Properties as well as with 3-Aminopropionamide and Acrylamide Generation during Baking.


  85. Schurer F, Kieffer R, Wieser H, Koehler P (2007) J Cereal Sci 46:39-48. Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten II. Studies on the influence of additives


  86. Köhler P, Granvogl M, Wieser H, von Tucher S, Schieberle P (2007) Getreidetechnologie 61:223-227. Acrylamid-Bildungspotenzial von Getreidemehlen in Abhängigkeit von der Schwefeldüngung
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