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Analytical and Bioanalytical Chemistry
|
September 19, 2009
Preparation and characterization of enzymatically hydrolyzed prolamins from wheat, rye, and barley as references for the immunochemical quantitation of partially hydrolyzed gluten
Benedict Gessendorfer, Peter Koehler, Herbert Wieser
Journal of Agricultural and Food Chemistry
|
March 24, 2012
Identification of disulfide bonds in wheat gluten proteins by means of mass spectrometry/electron transfer dissociation
Elena Lutz, Herbert Wieser, Peter Koehler
Analytical Biochemistry
|
October 15, 2013
Quantitation of glutathione and its oxidation products in erythrocytes by multiple-label stable-isotope dilution
Julia Reinbold, Peter Koehler, Michael Rychlik
Journal of Agricultural and Food Chemistry
|
July 18, 2014
Lipases in wheat breadmaking: analysis and functional effects of lipid reaction products
Monika Schaffarczyk, Henrik Østdal, Peter Koehler
Food Chemistry
|
August 26, 2015
Applicability of salt reduction strategies in pizza crust
Eva Mueller, Peter Koehler, Katharina Anne Scherf
Journal 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 Concentrations
Kathrin Schalk, Peter Koehler, Katharina Anne Scherf
Plos One
|
February 10, 2018
Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins
Kathrin Schalk, Peter Koehler, Katharina Anne Scherf
Journal of Agricultural and Food Chemistry
|
September 17, 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)
Katharina Anne Scherf, Herbert Wieser, Peter Koehler
Food Research International (Ottawa, Ont.)
|
July 22, 2018
Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products
Katharina Anne Scherf, Herbert Wieser, Peter Koehler
Frontiers in Nutrition
|
November 16, 2020
The Two Faces of Wheat
Herbert Wieser, Peter Koehler, Katharina A Scherf
Page
of 8
Search research articles
Search
Showing results (11-20 of 71) with videos related to
Sort By:
Page
of 8
Analytical and Bioanalytical Chemistry
|
September 19, 2009
Preparation and characterization of enzymatically hydrolyzed prolamins from wheat, rye, and barley as references for the immunochemical quantitation of partially hydrolyzed gluten
Benedict Gessendorfer, Peter Koehler, Herbert Wieser
Journal of Agricultural and Food Chemistry
|
March 24, 2012
Identification of disulfide bonds in wheat gluten proteins by means of mass spectrometry/electron transfer dissociation
Elena Lutz, Herbert Wieser, Peter Koehler
Analytical Biochemistry
|
October 15, 2013
Quantitation of glutathione and its oxidation products in erythrocytes by multiple-label stable-isotope dilution
Julia Reinbold, Peter Koehler, Michael Rychlik
Journal of Agricultural and Food Chemistry
|
July 18, 2014
Lipases in wheat breadmaking: analysis and functional effects of lipid reaction products
Monika Schaffarczyk, Henrik Østdal, Peter Koehler
Food Chemistry
|
August 26, 2015
Applicability of salt reduction strategies in pizza crust
Eva Mueller, Peter Koehler, Katharina Anne Scherf
Journal 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 Concentrations
Kathrin Schalk, Peter Koehler, Katharina Anne Scherf
Plos One
|
February 10, 2018
Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins
Kathrin Schalk, Peter Koehler, Katharina Anne Scherf
Journal of Agricultural and Food Chemistry
|
September 17, 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)
Katharina Anne Scherf, Herbert Wieser, Peter Koehler
Food Research International (Ottawa, Ont.)
|
July 22, 2018
Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products
Katharina Anne Scherf, Herbert Wieser, Peter Koehler
Frontiers in Nutrition
|
November 16, 2020
The Two Faces of Wheat
Herbert Wieser, Peter Koehler, Katharina A Scherf
Page
of 8