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Foods (Basel, Switzerland)|January 27, 2021
Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread VolumeMarina Schopf, Katharina Anne ScherfCurrent Research in Food Science|December 28, 2020
Predicting vital wheat gluten quality using the gluten aggregation test and the microscale extension testMarina Schopf, Katharina Anne ScherfJournal of AOAC International|July 7, 2019
Preparation of Validation Materials for Estimating Gluten Recovery by ELISA According to SMPR 2017.021Paul Wehling, Katharina Anne ScherfFrontiers in Nutrition|August 6, 2021
A Portable Gluten Sensor for Celiac Disease Patients May Not Always Be Reliable Depending on the Food and the UserAlena Marić, Katharina Anne ScherfFood Chemistry: X|October 10, 2022
Improvement of cake baking properties by lipases compared to a traditional emulsifierCharlotte Dorothea Stemler, Katharina Anne ScherfCurrent Research in Food Science|January 13, 2023
Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteinsTanja Miriam Schirmer, Katharina Anne ScherfBiomolecules|August 28, 2020
Comparative Characterization of Gluten and Hydrolyzed Wheat ProteinsAngelika Miriam Gabler, Katharina Anne ScherfFood Chemistry|August 26, 2015
Applicability of salt reduction strategies in pizza crustEva Mueller, Peter Koehler, Katharina Anne ScherfJournal of Agricultural and Food Chemistry|February 3, 2018
Quantitation of Specific Barley, Rye, and Oat Marker Peptides by Targeted Liquid Chromatography-Mass Spectrometry To Determine Gluten ConcentrationsKathrin Schalk, Peter Koehler, Katharina Anne ScherfPageof 5