Deutsche Forschungsanstalt für Lebensmittelchemie | Leibniz Institut

PublikationenPublications

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

2015/2016

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

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

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

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, DOI:10.1007/s00217-016-2683-3

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, DOI:10.1007/s12033-016-9940-3

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

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

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