Original Research
Bonarrigo M, Geisslitz S, Scherf KA, Messina B, Russo G, Sestili F, Masci S. ATI, fructans and predictive assessment of technological quality of Sicilian tetraploid conservation and modern wheat varieties. Journal of Cereal Science 2025; 123, 104190. doi: 10.1016/j.jcs.2025.104190
Jahn N, Geisslitz S, Konradl U, Fleissner K, Scherf KA. Amylase/trypsin-inhibitor content and inhibitory activity of German common wheat landraces and modern varieties do not differ. npj Science of Food 2025; 9, 24. doi.org/10.1038/s41538-025-00385-z
Jahn N, Konradl U, Fleissner K, Geisslitz S, Scherf KA. Protein composition in ancient wheats is determined by ploidy level. Journal of Cereal Science 2025; 123, 104185. doi: 10.1016/j.jcs.2025.104185
Kaemper C, Mossburger J, Geyer M, Hartl L, Geisslitz S, Scherf KA. Comparative shotgun proteomics analysis of wheat gluten proteins digested by various peptidases. Current Research in Food Science 2025; 11, 101095. https://doi.org/10.1016/j.crfs.2025.101095
Musa S, Oellig C, Scherf KA. Mitigation of acrylamide in cookies and crispbread using calcium salts and phenolic acids in combination with asparaginase as well as rosemary extract. Food Chemistry: X 2025; 28, 102605. https://doi.org/10.1016/j.fochx.2025.102605
Xhaferaj M, Muskovics G, Bugyi Z, Tömösközi S, Scherf KA. Rye secalin isolates to develop reference materials for gluten detection. Food Chemistry 2025; 471, 142691. doi.org/10.1016/j.foodchem.2024.142691
Ziegler D, Buck L, Scherf KA, Popper L, Hitzmann B. Fluorescence spectroscopy of flour fractions and dough: Analysis of spectral differences and potential to improve wheat quality prediction. Cereal Chemistry 2025. doi: 10.1002/cche.10881
Ziegler D, Buck L, Scherf KA, Popper L, Schaum A, Hitzmann B. Improved prediction of wheat baking quality by three novel approaches involving spectroscopic, rheological and analytical measurements and an optimized baking test. Journal of Food Measurement and Characterization 2025. doi.org/10.1007/s11694-024-03063-y
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
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