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Food Research International (Ottawa, Ont.)|November 21, 2025
Absolute quantitation of celiac disease-active gluten peptides in gluten-free barley beer by targeted nanoLC-MS/MSEleonora Tissen, Sabrina Geisslitz, Katharina Anne ScherfJournal 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 EinkornMarie-Christin Norwig, Sabrina Geisslitz, Katharina A ScherfFood Science & Nutrition|July 31, 2025
Semi-Dwarfing Reduced Height Genes Hardly Influenced Gluten Protein Composition While Extreme Dwarfing Genes Decreased Glutenins in WheatSabrina Geisslitz, Matías Schierenbeck, Andreas Börner, et al.Analytical and Bioanalytical Chemistry|January 14, 2020
Mass spectrometry of in-gel digests reveals differences in amino acid sequences of high-molecular-weight glutenin subunits in spelt and emmer compared to common wheatSabrina Geisslitz, Antoine H P America, Katharina Anne ScherfJournal of Agricultural and Food Chemistry|October 27, 2018
Targeted LC-MS/MS Reveals Similar Contents of α-Amylase/Trypsin-Inhibitors as Putative Triggers of Nonceliac Gluten Sensitivity in All Wheat Species except EinkornSabrina Geisslitz, Christina Ludwig, Katharina Anne Scherf, et al.Journal of Agricultural and Food Chemistry|January 12, 2026
Proteomics Analysis of Celiac Disease-Active Peptides in Food Products with Partially Hydrolyzed GlutenEleonora Tissen, Lana Dakwar, Sabrina Geisslitz, et al.Scientific Reports|September 5, 2020
Comparative quantitative LC-MS/MS analysis of 13 amylase/trypsin inhibitors in ancient and modern Triticum speciesSabrina Geisslitz, C Friedrich H Longin, Peter Koehler, et al.Foods (Basel, Switzerland)|September 25, 2019
Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)Sabrina Geisslitz, C Friedrich H Longin, 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 differNora 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 conditionsNora Jahn, Ulla Konradl, Klaus Fleissner, et al.Pageof 3