DFA

Publikationen Prof. Dr. Peter Köhler

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


  3. Koehler 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. Koehler P, Belitz H-D, Wieser H (1993) Disulphide Bonds in Wheat Gluten. In: Gluten proteins 1993 (Association of Cereal Research, Ed), Detmold, Germany, 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, Ed), Viterbo, Italia, 45-53


  6. Keck B, Koehler 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, Ed), National Library of Australia, Canberra, 137-140


  8. Koehler 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, Koehler 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. Wieser H, Huettner S, Koehler P (1998) Binding sites of endogenous glutathione in gluten proteins. Veröffentlichungen der Arbeitsgemeinschaft Getreideforschung 272, 1-4


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


  17. Köhler P (1999) Investigations of the baking effect of DATEM and its components. Getreide Mehl Brot 53:224-233


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


  19. Gunther H, Walter K, Feicht R, Köhler P, Simon H (1999) On new artificial mediators accepting NAD(P)H oxidoreductases from Clostridium thermoaceticum and Clostridium formicoaceticum. In: From Flavins and Flavoproteins 1999, Proceedings of the 13th International Symposium (Ghisla S, Ed), Konstanz, Germany, Aug. 29-Sept. 4, 1999, 285-288


  20. Köhler P, Grassberger A, Schieberle P (1999) Fractionation and recombination of wheat flour. Influence on dough rheology and baking. Veröffentlichungen der Arbeitsgemeinschaft Getreideforschung 277 (Bericht über die 49. Tagung für Getreidechemie, 1998), 31-37


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


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


  23. Koeler 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, 273-276


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


  25. Köhler P, Wieser H (2000) Detection of cysteine residues in high molecular glutelin subunits of rye. Getreide Mehl Brot 54:283-289


  26. Koehler P (2000) Baking activity of DATEM and their components. Veröffentlichungen der Arbeitsgemeinschaft Getreideforschung 284 (Bericht über die 50. Tagung für Getreidechemie, 1999), 92-111


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


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


  29. Koehler P (2001) Study of the effect of DATEM. 2: Fractionation of DATEM and characterization of fractions and components. Food Sci Technol (LWT) 34:348-358


  30. Koehler P (2001) Study of the effect of DATEM. 3: Synthesis and characterization of DATEM components. Food Sci Technol (LWT) 34:359-366


  31. Koehler P (2001) Study of the effect of DATEM. 4: Optimization of DATEM synthesis. Food Sci Technol (LWT) 34:367-373


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


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


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


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


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


  37. 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, 137-158


  38. 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, 271-278


  39. Setrdle A, Köhler P (2003) Struktur-Funktionsbeziehungen von Emulgatoren bei der Schokoladeherstellung. Lebensmittelchemie 57:88


  40. Grassberger A, Schieberle P, Koehler P (2003). Fractionation and reconstitution of wheat flour - effect on dough rheology and baking. Eur Food Res Technol 216:204-211


  41. 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, 107-113


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


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


  44. Koehler P (2003) Concentrations of Low and High Molecular Weight Thiols in Wheat Dough As Affected by Different Concentrations of Ascorbic Acid. J Agric Food Chem 51:4948-4953.


  45. Koehler P (2003) Effect of Ascorbic Acid in Dough: Reaction of Oxidized Glutathione with Reactive Thiol Groups of Wheat Glutelin. J Agric Food Chem 51:4954-4959


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


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


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


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


  50. Prange A, Birzele B, Kraemer J, Modrow H, Chauvistre R, Hormes J, Koehler P (2003) 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. J Agric Food Chem 51:7431-7438


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


  68. Schieberle P, Koehler 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, Eds), Springer, New York, S. 205-222.


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


  70. Piber M, Koehler P (2005) Studies on the Degree of Dimerisation of Ferulic Acid During Breadmaking. 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, Eds), Gesellschaft Deutscher Chemiker e. V., ISBN 3-936028-31-1, 263-266


  71. Granvogl M, Koehler P, Schieberle P (2005) Methods for Acrylamide Quantification and Mechanisms of Acrylamide Formation. In: Development of New technologies to Minimize Acrylamide in Food (Research Association of the German Food Industry (FEI), German Federation of Food Law and Food Science (BLL), Eds)


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


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


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


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


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


  77. Hartmann S, Koehler P (2006) Fraktionierung von Weizenmehl mit nicht-wässrigen Systemen. Getreidetechnologie 60:233-238


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


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


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


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


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


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


  84. Granvogl M, Wieser H, Koehler P, Von Tucher S, Schieberle P (2007) 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. J Agric Food Chem 55:4271-4277


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


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


  87. Granvogl M, Koehler P, Latzer L, Schieberle P (2008) Development of a Stable Isotope Dilution Assay for the Quantitation of Glycidamide and Its Application to Foods and Model Systems. J Agric Food Chem 56: 6087-6092


  88. Hartmann S, Koehler P (2008) Fractionation of cereal flour by sedimentation in non-aqueous systems. I. Development of the method and chemical characterisation of the fractions. J Cereal Sci 47: 576-586


  89. Hartmann S, Koehler P (2008) Fractionation of cereal flour by sedimentation in non-aqueous systems. II. Rheological characterization and baking performance of the protein fraction. J Cereal Sci 48: 548-555


  90. Selmair PL, Koehler P (2008) Baking Performance of Synthetic Glycolipids in Comparison to Commercial Surfactants. J Agric Food Chem 56: 6691-6700


  91. Wieser H, Hartmann G, Koehler P (2008) Enzymes from sprouted cereals - relief for coeliac disease patients? Ernaehrung 32: 202-208


  92. Wieser H, Koehler P (2008) The biochemical basis of celiac disease. Cereal Chem 85: 1-13


  93. Andersen G, Koehler P, Somoza V (2008) Postprandial glucose and free fatty acid response is improved by wheat bread fortified with germinated wheat seedlings. Current Topics in Nutraceutical Research 6: 15-21


  94. Reinbold J, Rychlik M, Asam S, Wieser H, Koehler P (2008) Concentrations of Total Glutathione and Cysteine in Wheat Flour as Affected by Sulfur Deficiency and Correlation to Quality Parameters. J Agric Food Chem 56:6844-6850


  95. Steinfurth D, Zoerb C, Seling S, Langenkaemper G, Koehler P, Lindhauer MG, Muehling KH (2008) Characterization of two A-wheat varieties after varied N- and S-fertilization through 2D gel electrophoresis and whole grain micro baking experiments. Getreidetechnologie 62:283-288


  96. Reinbold J, Wieser H, Koehler P, Rychlik M (2008) Examination of the coherence of the context of total glutathione and total cysteine with quality parameters of low sulfur wheat flours. Getreidetechnologie 62:343-348


  97. Koehler P (2009) Getreideforschung 21, 6. Teil: Die Backfähigkeit von Weizenmehl und ihre Beeinflussung durch Zusätze. Mühle und Mischfutter 146:401-421


  98. Ryan LAM, Dal Bello F, Czerny M, Koehler P, Arendt EK (2009) Quantification of Phenyllactic Acid in Wheat Sourdough Using High Resolution Gas Chromatography-Mass Spectrometry. J Agric Food Chem 57:1060-1064


  99. Zoerb C, Steinfurth D, Seling S, Langenkaemper G, Koehler P, Wieser H, Lindhauer MG, Muehling KH (2009) Quantitative Protein Composition and Baking Quality of Winter Wheat as Affected by Late Sulfur Fertilization. J Agric Food Chem 57:3877-3855


  100. Wieser H, Koehler P (2009) Is the calculation of the gluten content by multiplying the prolamin content by a factor of 2 valid? Eur Food Res Technol 229:9-13


  101. Selmair PL, Koehler P (2009) Molecular structure and baking performance of individual glycolipid classes from lecithins. J Agric Food Chem 57:5597-5609


  102. Hoegy P, Wieser H, Koehler P, Schwadorf K, Breuer J, Erbs M, Weber S, Fangmeier, A (2009) Does elevated atmospheric CO2 allow for sufficient wheat grain quality in the future? Journal of Applied Botany and Food Quality 82:114-121


  103. Wieser H, Mueller K-J, Koehler P (2009) Studies on the protein composition and baking quality of einkorn lines. Eur Food Res Technol 229:523-532


  104. Geßendorfer B, Wieser H, Köhler P (2009) Verbesserte Nachweismethode für Gluten. Mehr Sicherheit für Zöliakiekranke. ForschungsReport 1/2009:39-41


  105. Hoegy P, Wieser H, Koehler P, Schwadorf K, Breuer J, Franzaring J, Muntifering R, Fangmeier A. (2009) Effects of elevated CO2 on grain yield and quality of wheat: results from a 3-year free-air CO2 enrichment experiment. Plant Biology 11: 60-69


  106. Gessendorfer B, Koehler P, Wieser H (2009) Preparation and characterization of enzymatically hydrolyzed prolamins from wheat, rye, and barley as references for the immunochemical quantitation of partially hydrolyzed gluten. Anal Bioanal Chem 395:1721-1728


  107. Ryan Liam A M Dal Bello Fabio Arendt Elke K Koehler Peter (2009) Detection and Quantitation of 2,5-Diketopiperazines in Wheat Sourdough and Bread. J Agric Food Chem 57:9563-9568


  108. Pernice R, Hauder J, Koehler P, Vitaglione P, Fogliano V, Somoza V (2009) Effect of sulforaphane on glutathione adduct formation and on glutathione-S-transferase-dependent detoxification of acrylamide in Caco-2 cells. Mol Nutr Food Res 53:1540-1550


  109. Koehler P, Kieffer R, Wieser H (2010) Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten III. Studies on gluten films. J Cereal Sci 51:140-145


  110. Selmair P L, Koehler P (2010) Role of glycolipids in breadmaking. Lipid Technology 22:7-10.


  111. Brunnbauer M, Koehler P (2010) Properties of wheat gluten treated at high hydrostatic pressure as affected by the addition of reducing carbohydrates. In: Proceedings of the 10th International Gluten Workshop (Branlard G, Ed) INRA, Paris, 115-119, ISBN: 978-2-738012-81-4


  112. Friedrich L, Stangl S, Hahne H, Küster B, Koehler P, Multhoff G, Skerra A (2010) Bacterial production and functional characterization of the Fab fragment of the murine IgG1/? monoclonal antibody cmHsp70.1, reagent for tumour diagnostics. Protein Eng Des Sel 23:161-168


  113. Gessendorfer B, Wieser H, Koehler P (2010) Verbesserte Nachweismethode für Gluten bedeutet mehr Sicherheit für Zöliakiekranke. Umwelt & Gesundheit 1: 6-9


  114. Gessendorfer B, Wieser H, Koehler P (2010) Optimisation of a solvent for the complete extraction of prolamins from heated foods. J Cereal Sci 52: 331-332


  115. Koehler P (2010) Structure and functionality of gluten proteins: an overview. In: Proceedings of the 10th International Gluten Workshop (Branlard G, Ed) INRA, Paris, 84-88, ISBN: 978-2-738012-81-4


  116. Koehler P, Gessendorfer B, Wieser H (2010) Preparation of partially hydrolysed prolamins as references for the immunochemical quantification of gluten-derived peptides. In: Proceedings of the 10th International Gluten Workshop (Branlard G, Ed) INRA, Paris, 304-308, ISBN: 978-2-738012-81-4


  117. Koenig A, Wieser H, Koehler P (2010) Distinguishing wheat and spelt using typical protein markers. In: Proceedings of the 10th International Gluten Workshop (Branlard G, Ed) INRA, Paris, 142-145, ISBN: 978-2-738012-81-4


  118. Meyer C, Schmidt G, Berger RG, Koehler P (2010) Enzymatic oxidation of arabinoxylans with laccases from edible mushrooms. In: Proceedings of the 10th International Gluten Workshop (Branlard G, Ed) INRA, Paris, 262-264, ISBN: 978-2-738012-81-4


  119. Köhler P, Gessendorfer B, Wieser H (2010) Verbesserter Nachweis von Gluten - Mehr Sicherheit bei Zöliakie. In: Gesellschaft Deutscher Chemiker (GDCh), Aktuelle Wochenschau Lebensmittelchemie, 45-46, ISBN: 978-3-936028-64-5


  120. Selmair PL Koehler P (2010) Research on the evaluation of wheat quality. Baking + Biscuit International 4: 68-72


  121. Vallons KJR, Ryan LAM, Koehler P, Arendt EK (2010) High pressure-treated sorghum flour as a functional ingredient in the production of sorghum bread. Eur Food Res Technol 231:711-717


  122. Andersen G, Koehler P, Somoza V (2011) Metabolic effects of bread fortified with wheat sprouts and bioavailability of ferulic acid from wheat bran. In: Flour and breads and their fortification in health and disease prevention (Preedy VR, Watson RR, Patel VB, eds) London, Burlington, San Diego, Academic Press, Elsevier, pp 507-517, ISBN 9780123808868


  123. Beck M, Jekle M, Selmair PL, Koehler P, Becker T (2011) Rheological properties and baking performance of rye dough as affected by transglutaminase. J Cereal Sci 54: 29-36


  124. Gessendorfer B, Hartmann G, Wieser H, Koehler P (2011) Determination of celiac disease-specific peptidase activity of germinated cereals. Eur Food Res Technol 232: 205-209


  125. Heidolph BB, Ray DK, Roller S, Koehler P, Weber J, Slocum S, Noort MWJ (2011) Looking for my lost shaker of salt... replacer: flavor, function, future. Cereal Foods World 56: 5-19


  126. Koenig A, Wieser H, Koehler P (2011) Analytical discrimination between wheat and spelt by means of typical proteins and peptides. Cereal Technol 65: 40-47


  127. König A, Wozny K, Schuster A, Wieser H, Köhler P (2011) Wieviel Weizen enthält Dinkel? Untersuchungen zum Nachweis von Weizenanteilen in Dinkelprodukten. GIT Labor-Fachzeitschrift 9: 596-598


  128. Rombouts I, Lagrain B, Brunnbauer M, Koehler P, Brijs K, Delcour JA (2011) Identification of Isopeptide Bonds in Heat-Treated Wheat Gluten Peptides. J Agric Food Chem 59: 1236-1243


  129. Ryan LAM, Zannini E, Dal Bello F, Pawlowska A, Koehler P, Arendt E (2011) Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products. Int J Food Microbiol 146: 276-283


  130. Schwalb, T Wieser H, Koehler P (2011) Comparison of various protein references and ELISA kits. Dtsch Lebensm Rundsch 107: 306-312
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