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Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials

PloS one, 2017-02, Vol.12 (2), p.e0172819-e0172819

2017

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Gluten and wheat sensitivities – An overview

Journal of cereal science, 2016-01, Vol.67, p.2-11

2016

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Gluten Is Not Gluten

Nutrients, 2024-08, Vol.16 (16), p.2745

2024

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Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins

PloS one, 2018-02, Vol.13 (2), p.e0192804-e0192804

2018

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Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn

Journal of cereal science, 2018-09, Vol.83, p.204-212

2018

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Quantitation of Specific Barley, Rye, and Oat Marker Peptides by Targeted Liquid Chromatography–Mass Spectrometry To Determine Gluten Concentrations

Journal of agricultural and food chemistry, 2018-04, Vol.66 (13), p.3581-3592

2018

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Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods, 2021-01, Vol.10 (2), p.228

2021

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Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins

Biomolecules (Basel, Switzerland), 2020-08, Vol.10 (9), p.1227

2020

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Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins

Current research in food science, 2023-01, Vol.6, p.100431-100431, Article 100431

2023

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Prediction of wheat gluten composition via near-infrared spectroscopy

Current research in food science, 2023-01, Vol.6, p.100471-100471, Article 100471

2023

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Predicting vital wheat gluten quality using the gluten aggregation test and the microscale extension test

Current research in food science, 2020-11, Vol.3, p.322-328

2020

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Improvement of cake baking properties by lipases compared to a traditional emulsifier

Food Chemistry: X, 2022-10, Vol.15, p.100442, Article 100442

2022

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Lipidomic insights into the reaction of baking lipases in cakes

Frontiers in nutrition (Lausanne), 2023-12, Vol.10, p.1290502-1290502

2023

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A Portable Gluten Sensor for Celiac Disease Patients May Not Always Be Reliable Depending on the Food and the User

Frontiers in nutrition (Lausanne), 2021-07, Vol.8, p.712992-712992

2021

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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

Clinical and translational allergy, 2021-08, Vol.11 (6), p.e12050-n/a

2021

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Editorial: Gluten, From Plant to Plate: Implications for People With Celiac Disease

Frontiers in nutrition (Lausanne), 2021-05, Vol.8, p.680418-680418

2021

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Basophil Activation to Gluten and Non-Gluten Proteins in Wheat-Dependent Exercise-Induced Anaphylaxis

Frontiers in allergy, 2022-02, Vol.3, p.822554-822554

2022

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Breeding from 1891 to 2010 did not increase the content of amylase/trypsin-inhibitors in wheat (Triticum aestivum)

NPJ science of food, 2023-08, Vol.7 (1), p.43-43, Article 43

2023

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Cofactors of wheat‐dependent exercise‐induced anaphylaxis do not increase highly individual gliadin absorption in healthy volunteers

Clinical and translational allergy, 2019-03, Vol.9 (1), p.19-n/a, Article 19

2019

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Influence of salts on the protein composition and functionality of gluten

Journal of cereal science, 2024-07, Vol.118, p.103978, Article 103978

2024

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Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products

Food research international, 2018-08, Vol.110, p.62-72

2018

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Gluten migration from biodegradable food contact materials poses a risk to celiac disease patients

European food research & technology, 2024-05

2024

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Immunoreactive cereal proteins in wheat allergy, non-celiac gluten/wheat sensitivity (NCGS) and celiac disease

Current opinion in food science, 2019-02, Vol.25, p.35-41

Scherf, Katharina Anne

2019

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Wheat cultivar and species influence variability of gluten ELISA analyses based on polyclonal and monoclonal antibodies R5 and G12

Journal of cereal science, 2018-09, Vol.83, p.32-41

2018

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Recent developments in analytical methods for tracing gluten

Journal of cereal science, 2016-01, Vol.67, p.112-122

2016

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Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials

Gluten and wheat sensitivities – An overview

Gluten Is Not Gluten

Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins

Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn

Quantitation of Specific Barley, Rye, and Oat Marker Peptides by Targeted Liquid Chromatography–Mass Spectrometry To Determine Gluten Concentrations

Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins

Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins

Prediction of wheat gluten composition via near-infrared spectroscopy

Predicting vital wheat gluten quality using the gluten aggregation test and the microscale extension test

Improvement of cake baking properties by lipases compared to a traditional emulsifier

Lipidomic insights into the reaction of baking lipases in cakes

A Portable Gluten Sensor for Celiac Disease Patients May Not Always Be Reliable Depending on the Food and the User

The basophil activation test differentiates between patients with wheat‐dependent exercise‐induced anaphylaxis and control subjects using gluten and isolated gluten protein types

Editorial: Gluten, From Plant to Plate: Implications for People With Celiac Disease

Basophil Activation to Gluten and Non-Gluten Proteins in Wheat-Dependent Exercise-Induced Anaphylaxis

Breeding from 1891 to 2010 did not increase the content of amylase/trypsin-inhibitors in wheat (Triticum aestivum)

Cofactors of wheat‐dependent exercise‐induced anaphylaxis do not increase highly individual gliadin absorption in healthy volunteers

Influence of salts on the protein composition and functionality of gluten

Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products

Gluten migration from biodegradable food contact materials poses a risk to celiac disease patients

Immunoreactive cereal proteins in wheat allergy, non-celiac gluten/wheat sensitivity (NCGS) and celiac disease

Wheat cultivar and species influence variability of gluten ELISA analyses based on polyclonal and monoclonal antibodies R5 and G12

Recent developments in analytical methods for tracing gluten

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