Original Research
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
Le QH, Schmidt F, Verma V, Maier B, Hinrichs J, Scherf KA. Thermal denaturation and aggregation of oat proteins – Formal reaction kinetics and thermodynamics. Food Hydrocolloids 2026; 180, 112841. doi: 10.1016/j.foodhyd.2026.112841
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