Katharina Anne Scherf (Katharina Scherf, Katharina A Scherf)

Scopus Author ID Loop profile ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 31

Top Venues

Journal of agricultural and food chemistry

Nutrients

International journal of molecular sciences

Journal of the science of food and agriculture

Karlsruhe Institute of Technology

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Karlsruhe Institute of Technology

Germany

Professor :: Bioactive and Functional Food Chemistry

Leibniz-Institute for Food Systems Biology at the Technical University of Munich

Germany

Research unit head :: Functional Biopolymer Chemistry

Publications

Clemens Schuster, Julien Huen, Thomas Weiss, Katharina Anne Scherf
Rapid analysis of wheat gluten composition using a triple ELISA. Journal of the science of food and agriculture 104 (11) (2024)
Marie-Christin Norwig, Sabrina Geisslitz, Katharina Anne Scherf
Comparative Label-Free Proteomics Study on Celiac Disease-Active Epitopes in Common Wheat, Spelt, Durum Wheat, Emmer, and Einkorn. Journal of agricultural and food chemistry 72 (26) (2024)
Marie-Christin Norwig, Sabrina Geisslitz, Katharina Anne Scherf
Comparative Label-Free Proteomics Study on Celiac Disease-Active Epitopes in Common Wheat, Spelt, Durum Wheat, Emmer, and Einkorn. Journal of agricultural and food chemistry (2024)
Majlinda Xhaferaj, Katharina Anne Scherf
Gluten Is Not Gluten. Nutrients 16 (16) (2024)
Valentina Faihs, Viktoria Schmalhofer, Claudia Kugler, Rebekka K Bent, Katharina Anne Scherf, Barbara Lexhaller, Charlotte Gotthard Mortz, Carsten Bindslev-Jensen, Tilo Biedermann, Per S Skov, Bernadette Eberlein, Knut Brockow
Detection of Sensitization Profiles with Cellular In Vitro Tests in Wheat Allergy Dependent on Augmentation Factors (WALDA). International journal of molecular sciences 25 (7) (2024)
Valentina Faihs, Viktoria Schmalhofer, Claudia Kugler, Rebekka K Bent, Katharina Anne Scherf, Barbara Lexhaller, Charlotte Gotthard Mortz, Carsten Bindslev-Jensen, Tilo Biedermann, Per S Skov, Bernadette Eberlein, Knut Brockow
Detection of Sensitization Profiles with Cellular In Vitro Tests in Wheat Allergy Dependent on Augmentation Factors (WALDA). International journal of molecular sciences 25 (7) (2024)
Marie-Christin Norwig, Sabrina Geisslitz, Katharina Anne Scherf
Comparative Label-Free Proteomics Study on Celiac Disease-Active Epitopes in Common Wheat, Spelt, Durum Wheat, Emmer, and Einkorn. Journal of agricultural and food chemistry 72 (26) (2024)
Clemens Schuster, Julien Huen, Thomas Weiss, Katharina Anne Scherf
Rapid analysis of wheat gluten composition using a triple ELISA. Journal of the science of food and agriculture (2024)
Majlinda Xhaferaj, Katharina Anne Scherf
Gluten Is Not Gluten. Nutrients 16 (16) (2024)
Clemens Schuster, Julien Huen, Thomas Weiss, Katharina Anne Scherf
Rapid analysis of wheat gluten composition using a triple ELISA. Journal of the science of food and agriculture (2024)
Marie-Christin Norwig, Sabrina Geisslitz, Katharina Anne Scherf
Comparative Label-Free Proteomics Study on Celiac Disease-Active Epitopes in Common Wheat, Spelt, Durum Wheat, Emmer, and Einkorn. Journal of agricultural and food chemistry 72 (26) (2024)
Valentina Faihs, Viktoria Schmalhofer, Claudia Kugler, Rebekka K Bent, Katharina Anne Scherf, Barbara Lexhaller, Charlotte Gotthard Mortz, Carsten Bindslev-Jensen, Tilo Biedermann, Per S Skov, Bernadette Eberlein, Knut Brockow
Detection of Sensitization Profiles with Cellular In Vitro Tests in Wheat Allergy Dependent on Augmentation Factors (WALDA). International journal of molecular sciences 25 (7) (2024)
Sabrina Geisslitz, Darina Pronin, Manjusha Neerukonda, Valentina Curella, Sibylle Neufang, Sandra Koch, Heiko Weichert, Hans Weber, Andreas Börner, Detlef Schuppan, Katharina Anne Scherf
Breeding from 1891 to 2010 did not increase the content of amylase/trypsin-inhibitors in wheat (Triticum aestivum). NPJ science of food 7 (1) (2023)
Tanja Miriam Schirmer, Christina Ludwig, Katharina Anne Scherf
Proteomic Characterization of Wheat Protein Fractions Taken at Different Baking Conditions. Journal of agricultural and food chemistry (2023)
Walburga Dieterich, Charlotte Schuster, Paulina Gundel, Katharina Anne Scherf, Darina Pronin, Sabrina Geisslitz, Andreas Börner, Markus F Neurath, Yurdagül Zopf
Proteins from Modern and Ancient Wheat Cultivars: Impact on Immune Cells of Healthy Individuals and Patients with NCGS. Nutrients 14 (20) (2022)
Angelika Miriam Gabler, Julia Gebhard, Bernadette Eberlein, Tilo Biedermann, Katharina Anne Scherf, Knut Brockow
The basophil activation test differentiates between patients with wheat-dependent exercise-induced anaphylaxis and control subjects using gluten and isolated gluten protein types. Clinical and translational allergy 11 (6) (2021)
Markus Lacorn, Tina Dubois, Thomas Weiss, Lisa Zimmermann, Teresa-Maria Schinabeck, Simone Loos-Theisen, Katharina Anne Scherf
Determination of Gliadin as a Measure of Gluten in Food by R5 sandwich ELISA RIDASCREEN® Gliadin Matrix Extension: Collaborative Study 2012.01. Journal of AOAC International (2021)
Marina Schopf, Katharina Anne Scherf
Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume. Foods (Basel, Switzerland) 10 (2) (2021)
Darina Pronin, Andreas Börner, Hans Weber, Katharina Anne Scherf
Wheat (Triticum aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents. Journal of agricultural and food chemistry 68 (46) (2020)
Sabrina Geisslitz, Antoine H P America, Katharina Anne Scherf
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 wheat. Analytical and bioanalytical chemistry 412 (6) (2020)
Angelika Miriam Gabler, Katharina Anne Scherf
Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins. Biomolecules 10 (9) (2020)
Sabrina Geisslitz, C Friedrich H Longin, Katharina Anne Scherf, Peter Koehler
Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat). Foods (Basel, Switzerland) 8 (9) (2019)
Katharina Anne Scherf, Ann-Christin Lindenau, Luzia Valentini, Maria Carmen Collado, Izaskun García-Mantrana, Morten Christensen, Dirk Tomsitz, Claudia Kugler, Tilo Biedermann, Knut Brockow
Cofactors of wheat-dependent exercise-induced anaphylaxis do not increase highly individual gliadin absorption in healthy volunteers. Clinical and translational allergy 9 (2019)
Anke R Boeswetter, Katharina Anne Scherf, Peter Schieberle, Peter Köhler
Identification of the Key Aroma Compounds in Gluten-Free Rice Bread. Journal of agricultural and food chemistry 67 (10) (2019)
Anke R Rohleder, Katharina Anne Scherf, Peter Schieberle, Peter Köhler
Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread. Journal of agricultural and food chemistry 67 (40) (2019)
Barbara Lexhaller, Christina Ludwig, Katharina Anne Scherf
Comprehensive Detection of Isopeptides between Human Tissue Transglutaminase and Gluten Peptides. Nutrients 11 (10) (2019)
Kathrin Schalk, Peter Koehler, Katharina Anne Scherf
Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins. PloS one 13 (2) (2018)
Herbert Wieser, Katharina Anne Scherf
Preparation of a Defined Gluten Hydrolysate for Diagnosis and Clinical Investigations of Wheat Hypersensitivities. Nutrients 10 (10) (2018)
Kathrin Schalk, Peter Köhler, Katharina Anne Scherf
Quantitation of Specific Barley, Rye, and Oat Marker Peptides by Targeted Liquid Chromatography-Mass Spectrometry To Determine Gluten Concentrations. Journal of agricultural and food chemistry 66 (13) (2018)
Sabrina Geisslitz, Christina Ludwig, Katharina Anne Scherf, Peter Köhler
Targeted LC-MS/MS Reveals Similar Contents of α-Amylase/Trypsin-Inhibitors as Putative Triggers of Nonceliac Gluten Sensitivity in All Wheat Species except Einkorn. Journal of agricultural and food chemistry 66 (46) (2018)
Kathrin Schalk, Barbara Lexhaller, Peter Koehler, Katharina Anne Scherf
Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials. PloS one 12 (2) (2017)

Katharina Anne Scherf.css-eqlu8i{font-size:small;padding-left:4px;} (Katharina Scherf, Katharina A Scherf)

Publication Activity (10 Years)

Top Topics

Top Venues

Katharina Anne Scherf (Katharina Scherf, Katharina A Scherf)