Original Research
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.org/10.1016/j.foodres.2025.118228
Da Silva RNP, Tonin APP, de Oliveira Braga Í, Ramos GSM, de Oliveira TA, Leal D, Tissen E, Cardoso FDSN, Dias JF, Meurer EC, Scherf KA, Koblitz MGB. Bioactive peptides in craft beers: influence of beer style on bioactive peptide profile and predicted functional properties. Food Research International 2026; 225, 118056. doi.org/10.1016/j.foodres.2025.118056
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.org/10.1016/j.ijbiomac.2025.149678
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; doi.org/10.1021/acs.jafc.5c13719
Alomari DZ, Thabet SG, Alqahtani MD, Schierenbeck M, Joestl S, Geisslitz S, Scherf KA, Börner A, Alqudah AM. The genetic factors controlling the accumulation of amylase/trypsin inhibitors (ATIs) in barley for enhancing human nutrition and health. Food Science & Nutrition 2026; 14, e70990. doi.org/10.1002/fsn3.70990
Ziegler D, Buck L, Scherf KA, Popper L, Schaum A, Hitzmann B. Improved prediction of wheat quality and functionality using near-infrared spectroscopy and novel approaches involving flour fractionation and data fusion. Food Analytical Methods 2026; 19, 48. doi.org/10.1007/s12161-025-02931-7
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