Leibniz-Institut
für Lebensmittel-Systembiologie
an der Technischen Universität München

PublikationenPublications

Publikationen Prof. Dr. Peter Köhler / Dr. Katharina Scherf

2017

Peer-Reviewed Veröffentlichungen

Hajas L, Scherf KA, Bugyi Z, Török K, Schall E, Köhler P, Tömösközi S (2017)
ELISA response and gliadin composition of different wheat varieties grown in multiple harvest years. Acta Aliment, 46, 187-195 

Hajas L, Scherf KA, Török K, Bugyi Z, Schall E, Poms RE, Koehler P, Tömösközi S (2017)
Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis. Food Chem, doi: 10.1016/j.foodchem.2017.05.005

Koga S, Böcker U, Wieser H, Koehler P, Uhlen AK, Moldestad A (2017)
Polymerisation of gluten proteins in developing wheat grain as affected by desiccation. J Cereal Sci, 73, 122-129

Lexhaller B, Tompos C, Scherf KA (2017) 
Fundamental study on reactivities of gluten protein types from wheat, rye and barley with five sandwich ELISA test kits. Food Chem, 237, 320-330 

Röckendorf N, Meckelein B, Scherf KA, Schalk K, Koehler P, Frey A (2017) 
Identification of novel antibody-reactive detection sites for comprehensive gluten monitoring. PLoS ONE, 12, e0181566 

Schalk K, Lang C, Wieser H, Koehler P, Scherf KA (2017) 
Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry. Sci Rep, 7, 45092

Schalk K, Lexhaller B, Koehler P, Scherf KA (2017)
Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials. PLoS ONE, 12, e0172819 

Scherf KA (2017)
Gluten analysis of wheat starches with seven commercial ELISA test kits – up to six different values. Food Anal Method, 10, 234-246

Scherf KA, Wieser H, Koehler P (2017) 
Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products. Food Res Int, doi: 10.1016/j.foodres.2016.11.021

Schmid M, Wieser H, Koehler P (2017)
Alkylation of free thiol groups during extraction: effects on the Osborne fractions of wheat flour. Cereal Chem, 94, 546-553

Schmid M, Wieser H, Koehler P (2017)
Disulphide structure of high-molecular-weight (HMW-) gliadins as affected by terminators. J Cereal Sci, doi: 10.1016/j.jcs.2016.12.007

 

Weitere Veröffentlichungen

Lexhaller B, Koehler P, Scherf KA (2017)
Pathogenesis of coeliac disease: conjugates between transglutaminase and gluten peptides. In: Proceedings of the 30th Meeting of the Working Group on Prolamin Analysis and Toxicity (Koehler P, ed) Verlag Deutsche Forschungsanstalt für Lebensmittelchemie (DFA), Freising, pp 55-60

Schalk K, Lang C, Wieser H, Koehler P, Scherf KA (2017)
Quantitation of the 33-mer peptide from α-gliadins in wheat flours by LC-MS/MS. In: Proceedings of the 30th Meeting of the Working Group on Prolamin Analysis and Toxicity (Koehler P, ed) Verlag Deutsche Forschungsanstalt für Lebensmittelchemie (DFA), Freising, pp 33-40 

Scherf KA (2017) 
Gluten-abbauende Peptidasen zur Herstellung glutenfreier Produkte. Brot + Backwaren, 02/2017, 52-55 (auch in Englisch: baking+biscuit international und Russisch: Хлеб+выпечка)

Scherf KA (2017)
Gluten protein types from wheat, rye, barley and oats for use as reference materials. AOAC Food Allergen Community Newsletter, 8(1), 3 

Scherf KA, Koehler P (2017) 
Improved method to quantitate gluten in purified wheat starch. American Laboratory, 49, 16-18

Scherf KA, Wieser H, Köhler P (2017) 
Strategien zur Entfernung von Gluten aus glutenhaltigen Rohstoffen. Getreide, Mehl & Brot, 1/2017, 3-7

(aktualisiert am 01.08.2017)

2016

Döring C, Grossmann I, Roth M, Jekle M, Koehler P, Becker T (2016)
Effect of rye bran particles on structure formation properties of rye dough and bread. J Food Process Pres, doi: 10.1111/jfpp.12998

Grossmann I, Doering C, Jekle M, Becker T, Koehler P (2016)
Compositional changes and baking performance of rye dough as affected by microbial transglutaminase and xylanase. ) J Agric Food Chem, 64, 5751-5758

Grossmann I, Koehler P (2016)
Fractionation-reconstitution studies to determine the functional properties of rye flour constituents. J Cereal Sci, 70, 1-8

Kerpes R, Knorr V, Procopio S, Koehler P, Becker T (2016)
Gluten-specific peptidase activity of barley as affected by germination and its impact on gluten degradation. J Cereal Sci, 68, 93-99

Knorr V, Kerpes R, Wieser H, Zarnkow M, Becker T, Koehler P (2016)
Production and application of barley malt extract with high peptidase activity for the degradation of gluten in wort. Eur Food Res Technol, 242, 585-597

Knorr V, Wieser H, Koehler P (2016)
Production of gluten-free beer by peptidase treatment. Eur Food Res Technol, 242, 1129-1140

Koehler P, Wieser H, Scherf KA (2016)
Celiac disease. In: Encyclopedia of Food Grains, 2nd ed., Volume 2: Nutrition and Food Grains (Wrigley CW, Corke H, Seetharaman, K, Faubion J, eds) Academic Press Elsevier, Oxford, Waltham, pp 83-90

Köhler P, Wieser H, Scherf KA (2016)
Gluten. In: Allergene in Lebensmitteln, 16. Aktualisierung, März 2016 (Busch U, Meyer AH, Waiblinger H-U, Worm M, eds) Behr's Verlag, Hamburg II.3.12

Kopp M, Morisset R, Koehler P, Rychlik M (2016) 
Stable isotope dilution assays for clinical analyses of folates and other one-carbon metabolites: application to folate-deficiency studies. PLoS One, 11, e0156610 

Lacorn M, Scherf K, Uhlig S, Weiss T, Augustin G, Baumert J, Brown H, Chirdo F, Da Costa P, Flanagan A, Gelroth J, Hallgren M, Hochegger R, Koehler P, Koerner T, Kraft L, Lattanzio R, O'Connor G, Sontag-Strohm T, Thompson D, Tömösközi S, Wehling P (2016) 
Determination of gluten in processed and nonprocessed corn products by qualitative R5 immunochromatographic dipstick: collaborative study, first action 2015.16. J AOAC Int, 99, 730-737

Lexhaller B, Tompos C, Scherf KA (2016) 
Comparative analysis of prolamin and glutelin fractions from wheat, rye and barley with five sandwich ELISA test kits. Anal Bioanal Chem, 408, 6093-6104

Lexhaller B, Tompos C, Wieser H, Koehler P, Scherf KA (2016) 
Comparative analysis of prolamin and glutelin fractions with ELISA test kits. In: Proceedings of the 29th Meeting of the Working Group on Prolamin Analysis and Toxicity (Koehler P, ed) Verlag Deutsche Forschungsanstalt für Lebensmittelchemie (DFA), Freising, pp 21-26

Longin CFH, Ziegler J, Schweiggert R, Koehler P, Carle R, Wuerschum T (2016) 
Comparative study of hulled (einkorn, emmer, and spelt) and naked wheats (durum and bread wheat): agronomic performance and quality traits. Crop Sci, 56, 302-311

Makinen OE, Zannini E, Koehler P, Arendt EK (2016)
Heat-denaturation and aggregation of quinoa (Chenopodium quinoa) globulins as affected by the pH value. Food Chem, 196, 17-24

Mueller E, Koehler P, Scherf KA (2016)
Applicability of salt reduction strategies in pizza crust. Food Chem, 192, 1116-1123

Mueller E, Wieser H, Koehler P (2016)
Preparation and chemical characterisation of glutenin macropolymer (GMP) gel. J Cereal Sci, 70, 79-84

Muranyi IS, Otto C, Pickardt C, Osen R, Koehler P, Schweiggert-Weisz U (2016)
Influence of the isolation method on the technofunctional properties of protein isolates from Lupinus angustifolius L. J Food Sci, 81, C2656-C2663

Muranyi IS, Volke D, Hoffmann R, Eisner P, Herfellner T, Brunnbauer M, Koehler P, Schweiggert-Weisz U (2016)
Protein distribution in lupin protein isolates from Lupinus angustifolius L. prepared by various isolation techniques. Food Chem, 207, 6-15

Schaffarczyk M, Østdal H, Matheis O, Jekle M, Koehler P (2016)
Reconstitution baking tests with defatted wheat flour are suitable for determining the functional effects of lipase-treated wheat lipids. Food Chem, 200, 175-182

Schaffarczyk M, Østdal H, Matheis O, Koehler P (2016)
Relationships between lipase-treated wheat lipid classes and their functional effects in wheat breadmaking. J Cereal Sci, 68, 100-107

Schalk K, Scherf KA, Koehler P (2016) 
Studies on the analysis of gluten-containing cereals. In: Proceedings of the 29th Meeting of the Working Group on Prolamin Analysis and Toxicity (Koehler P, ed) Verlag Deutsche Forschungsanstalt für Lebensmittelchemie (DFA), Freising, pp 35-40

Scherf, KA (2016)
Impact of the preparation procedure on gliadin, glutenin and gluten contents of wheat starches determined by RP-​HPLC and ELISA. Eur Food Res Technol, 242, 1837-1848

Scherf, KA (2016)
Neueste Entwicklungen und Herausforderungen bei der Analytik von Gluten. Mühle + Mischfutter, 13, 426-428

Scherf KA, Brockow K, Biedermann T, Koehler P, Wieser H (2016)
Wheat-dependent exercise-induced anaphylaxis. Clin Exp Allergy, 46, 10-20

Scherf KA, Ciccocioppo R, Pohanka M, Rimarova K, Opatrilova R, Rodrigo L, Kruzliak P (2016)
Biosensors for the diagnosis of celiac disease: Current status and future perspectives. Mol Biotechnol, 58, 381-392

Scherf KA, Köhler P (2016)
Weizen und Gluten: Technologische und gesundheitliche Aspekte // Wheat and gluten: technological and health aspects. Ernaehr-Umsch, 63, 166-175

Scherf KA, Koehler P, Wieser H (2016)
Gluten and wheat sensitivities - An overview. J Cereal Sci, 67, 2-11

Scherf KA, Köhler P, Wieser H (2016)
Herstellung von glutenfreien Lebensmitteln aus glutenhaltigem Getreide. DZG-Aktuell, 01/2016, 16-19

Scherf KA, Poms RE (2016)
Recent developments in analytical methods for tracing gluten. J Cereal Sci, 67, 112-122

Scherf KA, Uhlig S, Simon K, Frost K, Koehler P, Weiss T, Lacorn M (2016) 
Validation of a qualitative R5 dip-stick for gluten detection with a new mathematical-statistical approach. Qual Assur Saf Crops Foods, 8, 309-318

Scherf KA, Umseher L, Kieffer R, Koehler P (2016)
Optimization of a micro-scale extension test for rehydrated vital wheat gluten. J Cereal Sci, 68, 140-147

Scherf KA, Wieser H, Koehler P (2016)
Improved quantitation of gluten in wheat starch for celiac disease patients by gel-permeation high-performance liquid chromatography with fluorescence detection (GP-HPLC-FLD). J Agric Food Chem, 64, 7622-7631 

Schmid M, Wieser H, Koehler P (2016)
Isolation and characterization of high-molecular-weight (HMW) gliadins from wheat flour. Cereal Chem, 93, 536-542

Xue C, Schulte auf'm Erley G, Ruecker S, Koehler P, Obenauf U, Muehling KH (2016)
Late nitrogen application increased protein concentration but not baking quality of wheat. J Plant Nutr Soil Sci, 179, 591-601

Xue C, Schulte auf'm Erley G, Rossmann A, Schuster R, Koehler P, Mühling KH (2016) 
Split nitrogen application improves wheat baking quality by influencing protein composition rather than concentration. Front Plant Sci, 7, 738