| Christine Kämper | Targeted und untargeted Proteomics von Weizenmehlproteinen in Zusammenhang zur Backqualität (2025) |
| Shpresa Musa | Reduction of acrylamide content in cereal products via systematic use of asparaginases, phenolic acids and salts (2025) |
| Lukas Buck | Molekulare Analyse von Proteinen in Weizenmehlfraktionen und -extrakten zur Vorhersage von Backeigenschaften (2025) |
| Nora Jahn | Vergleichende Proteincharakterisierung deutscher Getreidelandsorten und moderner Sorten (2025) |
| Nina Höller | Einfluss verschiedener Zusätze auf die Funktionalität, Proteinzusammensetzung und Sekundärstruktur von Gluten (2024) |
| Tanja Schirmer | Influence of baking conditions on the detection and composition of gluten (2024) |
| Majlinda Xhaferaj | Rye and barley reference materials for the analysis of gluten (2023) |
| Charlotte Stemler | Substrate specificities of baking lipases for use in fine bakery goods (2023) |
| Angelika Gabler | Investigations on the allergenicity of gluten and hydrolyzed wheat proteins in wheat-dependent exercise-induced anaphylaxis (2022) |
| Gerold Rebholz | Elucidation of the impact of exogenous amylase activity on wheat bread making (2021) |
| Marina Schopf | Analytical and structural characterization of wheat gluten to predict its functionality in breadmaking (2021) |
| Darina Pronin | Impact of breeding on the protein composition of wheats from 1891 to 2010 and its effect on wheat-related disorders (2020) |
| Barbara Lexhaller | Pathogenesis of celiac disease: identification of isopeptides between tissue transglutaminase and gluten peptides from wheat, rye and barley by LC-MS/MS (2020) |
