Original Research
Becker L, Kaplan Z, Wagner M, Steliopoulos P, Amrein TM, Biedermann M, Scherf KA, Oellig C. Asparaginases combined with calcium salts or phenols to mitigate acrylamide in potato chips. European Food Research and Technology 2026; 252, 110. doi: 10.1007/s00217-025-04936-2
Hempel C, Longin CFH, Scherf KA, Geisslitz S. Comprehensive analysis of spelt flour composition and breadmaking quality. Journal of Food Composition and Analysis 2026; 152, 109007. doi: 10.1016/j.jfca.2026.109007
Hoeller N, Alpers T, Holtz K, Whitehead I, Becker T, Scherf KA. Synergistic effect of washing process and after-treatment parameters on gluten protein composition, rheological, and baking properties. International Journal of Biological Macromolecules 2026; 339, 149678. doi: 10.1016/j.ijbiomac.2025.149678
Kaemper C, Geyer M, Hartl L, Geisslitz S, Scherf KA. Absolute quantification of gluten protein groups and their relation to wheat baking quality. Food Research International 2026; 227, 118228. doi: 10.1016/j.foodres.2025.118228
Tissen E, Dakwar L, Geisslitz S, Scherf, KA. Proteomics analysis of celiac disease-active peptides in food products with partially hydrolyzed gluten. Journal of Agricultural and Food Chemistry 2026; 74, 3013–3027. doi: 10.1021/acs.jafc.5c13719
Review / Opinion / Book chapters
Cubero-Leon E, Madsen CB, Scherf KA, Colgrave ML, Nørgaard JV, Anthoni M, Rizou K, Walker MJ, Sollid LM. Barley based gluten free beer – a blessing or an uncontrollable risk? Food and Chemical Toxicology 2024; 193, 115019. doi: 10.1016/j.fct.2024.115019
Scherf KA. Heatlh concerns related to plant-based foods. In: Boukid F, Rosell CM, Gasparre N, editors. Handbook of Plant-Based Food and Drinks Design. 1st ed. London, San Diego CA, Cambridge MA, Oxford: Academic Press Elsevier; 2024. pp 371–390. ISBN: 978-0-443-16018-9
Scherf KA, Schweiggert-Weisz U, Becker T, Alpers T, Foerst P. Food texture engineering: linking molecular characterization, oral processing, and digestion. Current Opinion in Food Science 2026; 69, 101392. doi: 10.1016/j.cofs.2026.101392
Geisslitz S, Scherf KA. Impact of sourdough microbiota on FODMAPs and ATI content in bakery products. In: Ceresino EB, Juodeikiene G, Miescher Schwenninger S, Ferreira da Rocha JM, editors. Sourdough Microbiota and Starter Cultures for Industry. 1st ed. Cham: Springer; 2024. pp 425–459. doi: 10.1007/978-3-031-48604-3_15