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Plos One
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August 1, 2017
Identification of novel antibody-reactive detection sites for comprehensive gluten monitoring
Niels Röckendorf, Barbara Meckelein, Katharina A Scherf, et al.
Journal of Agricultural and Food Chemistry
|
January 14, 2009
Quantification of phenyllactic acid in wheat sourdough using high resolution gas chromatography-mass spectrometry
Liam Anthony Matthew Ryan, Fabio Dal Bello, Michael Czerny, et al.
Journal of Food Science
|
October 6, 2016
Influence of the Isolation Method on the Technofunctional Properties of Protein Isolates from Lupinus angustifolius L
Isabel S Muranyi, Clemens Otto, Claudia Pickardt, et al.
Scientific Reports
|
October 31, 2015
Corrigendum: Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation
Ine Rombouts, Bert Lagrain, Katharina A Scherf, et al.
Frontiers in Plant Science
|
August 1, 2020
Further Steps Toward the Development of Gluten Reference Materials - Wheat Flours or Protein Isolates?
Eszter Schall, Katharina A Scherf, Zsuzsanna Bugyi, et al.
Scientific Reports
|
July 21, 2015
Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation
Ine Rombouts, Bert Lagrain, Katharina A Scherf, et al.
Frontiers in Plant Science
|
June 18, 2016
Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration
Cheng Xue, Gunda Schulte Auf'm Erley, Anne Rossmann, et al.
International Journal of Food Microbiology
|
March 25, 2011
Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products
Liam A M Ryan, Emanuele Zannini, Fabio Dal Bello, et al.
Food Chemistry
|
June 24, 2018
Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis
Lívia Hajas, Katharina A Scherf, Kitti Török, et al.
Food Chemistry
|
April 16, 2016
Protein distribution in lupin protein isolates from Lupinus angustifolius L. prepared by various isolation techniques
Isabel S Muranyi, Daniela Volke, Ralf Hoffmann, et al.
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of 8
Search research articles
Search
Showing results (51-60 of 71) with videos related to
Sort By:
Page
of 8
Plos One
|
August 1, 2017
Identification of novel antibody-reactive detection sites for comprehensive gluten monitoring
Niels Röckendorf, Barbara Meckelein, Katharina A Scherf, et al.
Journal of Agricultural and Food Chemistry
|
January 14, 2009
Quantification of phenyllactic acid in wheat sourdough using high resolution gas chromatography-mass spectrometry
Liam Anthony Matthew Ryan, Fabio Dal Bello, Michael Czerny, et al.
Journal of Food Science
|
October 6, 2016
Influence of the Isolation Method on the Technofunctional Properties of Protein Isolates from Lupinus angustifolius L
Isabel S Muranyi, Clemens Otto, Claudia Pickardt, et al.
Scientific Reports
|
October 31, 2015
Corrigendum: Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation
Ine Rombouts, Bert Lagrain, Katharina A Scherf, et al.
Frontiers in Plant Science
|
August 1, 2020
Further Steps Toward the Development of Gluten Reference Materials - Wheat Flours or Protein Isolates?
Eszter Schall, Katharina A Scherf, Zsuzsanna Bugyi, et al.
Scientific Reports
|
July 21, 2015
Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation
Ine Rombouts, Bert Lagrain, Katharina A Scherf, et al.
Frontiers in Plant Science
|
June 18, 2016
Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration
Cheng Xue, Gunda Schulte Auf'm Erley, Anne Rossmann, et al.
International Journal of Food Microbiology
|
March 25, 2011
Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products
Liam A M Ryan, Emanuele Zannini, Fabio Dal Bello, et al.
Food Chemistry
|
June 24, 2018
Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis
Lívia Hajas, Katharina A Scherf, Kitti Török, et al.
Food Chemistry
|
April 16, 2016
Protein distribution in lupin protein isolates from Lupinus angustifolius L. prepared by various isolation techniques
Isabel S Muranyi, Daniela Volke, Ralf Hoffmann, et al.
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of 8