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Nutrients
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October 4, 2018
Preparation of a Defined Gluten Hydrolysate for Diagnosis and Clinical Investigations of Wheat Hypersensitivities
Herbert Wieser, Katharina A Scherf
Nutrients
|
September 25, 2019
Comprehensive Detection of Isopeptides between Human Tissue Transglutaminase and Gluten Peptides
Barbara Lexhaller, Christina Ludwig, Katharina A Scherf
Frontiers in Nutrition
|
November 16, 2020
The Two Faces of Wheat
Herbert Wieser, Peter Koehler, Katharina A Scherf
Journal of Agricultural and Food Chemistry
|
June 21, 2024
Comparative Label-Free Proteomics Study on Celiac Disease-Active Epitopes in Common Wheat, Spelt, Durum Wheat, Emmer, and Einkorn
Marie-Christin Norwig, Sabrina Geisslitz, Katharina A Scherf
Frontiers in Plant Science
|
January 11, 2020
Characterization and Relative Quantitation of Wheat, Rye, and Barley Gluten Protein Types by Liquid Chromatography-Tandem Mass Spectrometry
Barbara Lexhaller, Michelle L Colgrave, Katharina A Scherf
Journal of Agricultural and Food Chemistry
|
February 20, 2019
Identification of the Key Aroma Compounds in Gluten-Free Rice Bread
Anke R Boeswetter, Katharina A Scherf, Peter Schieberle, et al.
Journal of Agricultural and Food Chemistry
|
September 6, 2019
Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread
Anke R Rohleder, Katharina A Scherf, Peter Schieberle, et al.
Annals of Allergy, Asthma & Immunology : Official Publication of the American College of Allergy, Asthma, & Immunology
|
July 19, 2024
Cross-reactivity to spelt and tolerance of barley in wheat allergy dependent on augmentation factors
Valentina Faihs, Claudia Kugler, Katharina A Scherf, et al.
NPJ Science of Food
|
February 20, 2025
Amylase/trypsin-inhibitor content and inhibitory activity of German common wheat landraces and modern varieties do not differ
Nora Jahn, Sabrina Geisslitz, Ulla Konradl, et al.
Current Research in Food Science
|
October 22, 2024
Protein composition and bread volume of German common wheat landraces grown under organic conditions
Nora Jahn, Ulla Konradl, Klaus Fleissner, et al.
Page
of 4
Search research articles
Search
Showing results (1-10 of 34) with videos related to
Sort By:
Page
of 4
Nutrients
|
October 4, 2018
Preparation of a Defined Gluten Hydrolysate for Diagnosis and Clinical Investigations of Wheat Hypersensitivities
Herbert Wieser, Katharina A Scherf
Nutrients
|
September 25, 2019
Comprehensive Detection of Isopeptides between Human Tissue Transglutaminase and Gluten Peptides
Barbara Lexhaller, Christina Ludwig, Katharina A Scherf
Frontiers in Nutrition
|
November 16, 2020
The Two Faces of Wheat
Herbert Wieser, Peter Koehler, Katharina A Scherf
Journal of Agricultural and Food Chemistry
|
June 21, 2024
Comparative Label-Free Proteomics Study on Celiac Disease-Active Epitopes in Common Wheat, Spelt, Durum Wheat, Emmer, and Einkorn
Marie-Christin Norwig, Sabrina Geisslitz, Katharina A Scherf
Frontiers in Plant Science
|
January 11, 2020
Characterization and Relative Quantitation of Wheat, Rye, and Barley Gluten Protein Types by Liquid Chromatography-Tandem Mass Spectrometry
Barbara Lexhaller, Michelle L Colgrave, Katharina A Scherf
Journal of Agricultural and Food Chemistry
|
February 20, 2019
Identification of the Key Aroma Compounds in Gluten-Free Rice Bread
Anke R Boeswetter, Katharina A Scherf, Peter Schieberle, et al.
Journal of Agricultural and Food Chemistry
|
September 6, 2019
Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread
Anke R Rohleder, Katharina A Scherf, Peter Schieberle, et al.
Annals of Allergy, Asthma & Immunology : Official Publication of the American College of Allergy, Asthma, & Immunology
|
July 19, 2024
Cross-reactivity to spelt and tolerance of barley in wheat allergy dependent on augmentation factors
Valentina Faihs, Claudia Kugler, Katharina A Scherf, et al.
NPJ Science of Food
|
February 20, 2025
Amylase/trypsin-inhibitor content and inhibitory activity of German common wheat landraces and modern varieties do not differ
Nora Jahn, Sabrina Geisslitz, Ulla Konradl, et al.
Current Research in Food Science
|
October 22, 2024
Protein composition and bread volume of German common wheat landraces grown under organic conditions
Nora Jahn, Ulla Konradl, Klaus Fleissner, et al.
Page
of 4