Neueste Veröffentlichungen
Originalarbeiten
Jahn N, Konradl U, Fleissner K, Geisslitz S, Scherf KA. Protein composition and bread volume of German common wheat landraces grown under organic conditions. Current Research in Food Science 2024; 9, 100871. doi: 10.1016/j.crfs.2024.100871
Musa S, Becker L, Oellig C, Scherf KA. Influence of asparaginase on acrylamide content, color and texture in oat, corn, and rice cookies. Journal of Agricultural and Food Chemistry 2024; 72, 22875-22882. doi: 10.1021/acs.jafc.4c06175
Stemler CD, Kaemper C, Hammann S, Börner A, Scherf KA. Lipidomic profiling of common wheat flours from 1891–2010. Journal of Agricultural and Food Chemistry 2024. doi: 10.1021/acs.jafc.4c07688
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