Neueste Veröffentlichungen
Originalarbeiten
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. https://doi.org/10.1038/s41538-025-00385-z
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, 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; https://doi.org/10.1007/s11694-024-03063-y
Review-Artikel / Buchkapitel
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