Originalarbeiten (begutachtet)
2024 | 2023 | 2022 | 2021 | 2020 | 2019 | 2018 | 2017 | 2016 | 2015 und früher
2024
Faihs V, Kugler C, Scherf KA, Biedermann T, Brockow K. Cross-reactivity to spelt and tolerance of barley in wheat allergy dependent on augmentation factors (WALDA). Annals of Allergy, Asthma & Immunology 2024; doi: 10.1016/j.anai.2024.07.014
Faihs V, Schmalhofer V, Kugler C, Bent RK, Scherf KA, Lexhaller B, Mortz CG, Bindslev-Jensen C, Biedermann T, Skov PS, Eberlein B, Brockow K. Detection of sensitization profiles with cellular in vitro tests in wheat allergy dependent on augmentation factors (WALDA). International Journal of Molecular Sciences 2024; 25: 3574. doi: 10.3390/ijms25073574
Hermans W, Geisslitz S, De Bondt Y, Langenaeken NA, Scherf KA, Courtin CM. NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endosperm. Food Chemistry 2024; 437: 137735. doi: 10.1016/j.foodchem.2023.137735
Hoeller N, Scherf KA. Influence of salts on the protein composition and functionality of gluten. Journal of Cereal Science 2024; 118: 103978. doi: 10.1016/j.jcs.2024.103978
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
Mossburger J, Scherf KA. Gluten migration from biodegradable food contact materials poses a risk to celiac disease patients. European Food Research and Technology 2024; doi: 10.1007/s00217-024-04570-4
Musa S, Becker L, Oellig C, Scherf KA. Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies. LWT 2024; 203: 116365. doi: 10.1016/j.lwt.2024.116365
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
Norwig M-C, Geisslitz S, Scherf KA. Comparative label-free proteomics study on celiac disease-active epitopes in common wheat, spelt, durum wheat, emmer, and einkorn. Journal of Agricultural and Food Chemistry 2024; 72: 15040-15052. doi: 10.1021/acs.jafc.4c02657
Schuster C, Huen J, Weiss T, Scherf KA. Rapid analysis of wheat gluten composition using a triple ELISA. Journal of the Science of Food and Agriculture 2024; 104: 6893-6901. doi: 10.1002/jsfa.13521
Stemler C, Hoefflin K, Scherf KA. Effect of seven baking lipases on the lipid class composition of three different cakes. European Food Research and Technology 2024; doi: 10.1007/s00217-024-04608-7
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
Stemler CD, Lorenz KK, Scherf KA. Rhodamine B-based lipase activity assay with natural substrates — development and application. International Journal of Food Science and Technology 2024; 59: 1063-1070. doi: 10.1111/ijfs.16875
Xhaferaj M, Scherf KA. Gluten is not gluten. Nutrients 2024; 16, 2745. doi: 10.3390/nu16162745
2023
Ersoy F, Beinhorn P, Schalk K, Scherf KA, Berger RG, Krings U. A prolyl endopeptidase from Flammulina velutipes degrades celiac disease-inducing peptides in grain flour samples. Catalysts 2023; 13: 158. doi: 10.3390/catal13010158
Geisslitz S, Pronin D, Neerukonda M, Curella V, Neufang S, Koch S, Weichert H, Weber H, Börner A, Schuppan D, Scherf KA. Breeding from 1891 to 2010 did not increase the content of amylase/trypsin-inhibitors in wheat (Triticum aestivum). npj Science of Food 2023; 7: 43. doi: 10.1038/s41538-023-00219-w
Jahn N, Longin CFH, Scherf KA, Geisslitz S. No correlation between amylase/trypsin inhibitor content and amylase inhibitory activity in hexaploid and tetraploid wheat species. Current Research in Food Science 2023; 7: 100542. doi: 10.1016/j.crfs.2023.100542
Schirmer TM, Ludwig C, Scherf KA. Proteomic characterization of wheat protein fractions taken at different baking conditions. Journal of Agricultural and Food Chemistry 2023; 71: 12899-12909. doi: 10.1021/acs.jafc.3c02100
Schirmer TM, Scherf KA. Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins. Current Research in Food Science 2023; 6: 100431. doi: 10.1016/j.crfs.2022.100431
Schuster C, Huen J, Scherf KA. Comprehensive study on gluten composition and baking quality of winter wheat. Cereal Chemistry 2023; 100: 142-155. doi: 10.1002/cche.10606
Schuster C, Huen J, Scherf KA. Prediction of wheat gluten composition via near-infrared spectroscopy. Current Research in Food Science 2023; 6: 100471. doi: 10.1016/j.crfs.2023.100471
Stemler CD, Geisslitz S, Cutignano A, Scherf KA. Lipidomic insights into the reaction of baking lipases in cakes. Frontiers in Nutrition 2023; 10: 1290502. doi: 10.3389/fnut.2023.1290502
Stemler CD, Scherf KA. Lipases as cake batter improvers compared to a traditional emulsifier. LWT 2023; 174: 114464. doi: 10.1016/j.lwt.2023.114464
Vidal LM, Ewigmann H, Schuster C, Alpers T, Scherf KA, Jekle M, Becker T. Microscopic analysis of gluten network development under shear load - combining confocal laser scanning microscopy with rheometry. Journal of Texture Studies 2023; 54: 926-935. doi: 10.1111/jtxs.12796
Xhaferaj M, Muskovics G, Schall E, Bugyi Z, Tömösközi S, Scherf KA. Characterization of rye flours and their potential as reference material for gluten analysis. Food Chemistry 2023; 408: 135148. doi: 10.1016/j.foodchem.2022.135148
Xhaferaj M, Muskovics G, Schall E, Bugyi Z, Tömösközi S, Scherf KA. Development of a barley reference material for gluten analysis. Food Chemistry 2023; 424: 136414. doi: 10.1016/j.foodchem.2023.136414
2022
Dieterich W, Schuster C, Gundel P, Scherf KA, Pronin D, Geisslitz S, Börner A, Neurath MF, Zopf Y. Proteins from modern and ancient wheat cultivars: Impact on immune cells of healthy individuals and patients with NCGS. Nutrients 2022; 14: 4257. doi: 10.3390/nu14204257
Gabler AM, Gebhard J, Norwig M-C, Eberlein B, Biedermann T, Brockow K, Scherf KA. Basophil activation to gluten and non-gluten proteins in wheat-dependent exercise-induced anaphylaxis. Frontiers in Allergy 2022; 3: 822554. doi: 10.3389/falgy.2022.822554
Geisslitz S, Islam S, Buck L, Grunwald-Gruber C, Sestili F, Camerlengo F, Masci S, D'Amico S. Absolute and relative quantitation of amylase/trypsin-inhibitors by LC-MS/MS from wheat lines obtained by CRISPR-Cas9 and RNAi. Frontiers in Plant Science 2022; 13: 974881. doi: 10.3389/fpls.2022.974881
Lacorn M, Dubois T, Weiss T, Zimmermann L, Schinabeck T-M, Loos-Theisen S, Scherf KA. Determination of gliadin as a measure of gluten in food by R5 sandwich ELISA RIDASCREEN® Gliadin matrix extension: Collaborative study 2012.01. Journal of AOAC International 2022; 105: 442-455. doi: 10.1093/jaoacint/qsab148
Stemler CD, Scherf KA. Comparative characterization of baking lipase substrate specificities using emulsions and the p-nitrophenyl assay. LWT 2022; 168: 113914. doi: 10.1016/j.lwt.2022.113914
Stemler CD, Scherf KA. Improvement of cake baking properties by lipases compared to a traditional emulsifier. Food Chemistry: X 2022; 15: 100442. doi: 10.1016/j.fochx.2022.100442
2021
Gabler AM, Gebhard J, Eberlein B, Biedermann T, Scherf KA, Brockow K. The basophil activation test differentiates between patients with wheat-dependent exercise-induced anaphylaxis and control subjects using gluten and isolated gluten protein types. Clinical and Translational Allergy 2021; 11: e12050. doi: 10.1002/clt2.12050
Marić A, Scherf KA. A portable gluten sensor for celiac disease patients may not always be reliable depending on the food and the user. Frontiers in Nutrition 2021; 8: 712992. doi: 10.3389/fnut.2021.712992
Pronin D, Börner A, Scherf KA. Old and modern wheat (Triticum aestivum L.) cultivars and their potential to elicit celiac disease. Food Chemistry 2021; 339: 127952. doi: 10.1016/j.foodchem.2020.127952
Rebholz GF, Sebald K, Dirndorfer S, Dawid C, Hofmann T, Scherf KA. Impact of exogenous α-amylases on sugar formation in straight dough wheat bread. European Food Research and Technology 2021; 247: 695-706. doi: 10.1007/s00217-020-03657-y
Rebholz GF, Sebald K, Dirndorfer S, Dawid C, Hofmann T, Scherf KA. Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread. European Food Research and Technology 2021; 247: 1425-1436. doi: 10.1007/s00217-021-03721-1
Rekowski A, Langenkämper G, Dier M, Wimmer MA, Scherf KA, Zörb C. Determination of soluble wheat protein fractions using the Bradford assay. Cereal Chemistry 2021; 98: 1059-1065. doi: 10.1002/cche.10447
Schopf M, Scherf KA. Water absorption capacity determines the functionality of vital gluten related to specific bread volume. Foods 2021; 10: 228. doi: 10.3390/foods10020228
Schopf M, Wehrli MC, Becker T, Jekle M, Scherf KA. Fundamental characterization of wheat gluten. European Food Research and Technology 2021; 247: 985-997. doi: 10.1007/s00217-020-03680-z
Wehrli MC, Kratky T, Schopf M, Scherf KA, Becker T, Jekle M. Thermally induced gluten modification observed with rheology and spectroscopies. International Journal of Biological Macromolecules 2021; 173: 26-33. doi: 10.1016/j.ijbiomac.2021.01.008
2020
Gabler AM, Scherf KA. Comparative characterization of gluten and hydrolyzed wheat proteins. Biomolecules 2020; 10: 1227. doi: 10.3390/biom10091227
Geisslitz S, America AHP, Scherf KA. Mass spectrometry of in-gel digests reveals differences in amino acid sequences of high-molecular-weight glutenin subunits in spelt and emmer compared to common wheat. Analytical & Bioanalytical Chemistry 2020; 412: 1277-1289. doi: 10.1007/s00216-019-02341-9
Geisslitz S, Longin CFH, Koehler P, Scherf KA. Comparative quantitative LC–MS/MS analysis of 13 amylase/trypsin inhibitors in ancient and modern Triticum species. Scientific Reports 2020; 10: 14570. doi: 10.1038/s41598-020-71413-z
Lexhaller B, Ludwig C, Scherf KA. Identification of isopeptides between human tissue transglutaminase and wheat, rye, and barley gluten peptides.Scientific Reports 2020; 10: 7426. doi: 10.1038/s41598-020-64143-9
Pronin D, Börner A, Weber H, Scherf KA. Wheat (Triticum aestivum L.) breeding from 1891 to 2010 contributed to increasing yield and glutenin contents but decreasing protein and gliadin contents. Journal of Agricultural and Food Chemistry 2020; 68: 13247-13256. doi: 10.1021/acs.jafc.0c02815
Pronin D, Geisslitz, S, Börner A, Scherf KA. Fingerprinting of wheat protein profiles for improved distinction between wheat cultivars and species. Cereal Chemistry 2020; 97: 999-1009 doi: 10.1002/cche.10323
Rossmann A, Scherf KA, Rühl G, Greef JM, Mühling KH. Effects of a late N fertiliser dose on storage protein composition and bread volume of two wheat varieties differing in quality. Journal of Cereal Science 2020; 93: 102944. doi: 10.1016/j.jcs.2020.102944
Schall E, Scherf KA, Bugyi Z, Hajas L, Török K, Koehler P, Poms RE, D'Amico S, Schoenlechner R, Tömösközi S. Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material. Food Chemistry 2020; 313: 126049. doi: 10.1016/j.foodchem.2019.126049
Schall E, Scherf KA, Bugyi Z, Török K, Koehler P, Schoenlechner R, Tömösközi S. Further steps towards the development of gluten reference materials – wheat flours or protein isolates? Frontiers in Plant Science 2020; 11: 906. doi: 10.3389/fpls.2020.00906
Schopf M, Scherf KA. Predicting vital wheat gluten quality using the gluten aggregation test and the microscale extension test. Current Research in Food Science 2020; 3: 322-328. doi: 10.1016/j.crfs.2020.11.004
Wehling P, Scherf KA. Preparation of validation materials for estimating gluten recovery by ELISA according to SMPR 2017.021. Journal of AOAC International 2020; 103: 210-215. doi: 10.5740/jaoacint.19-0081
2019
Boeswetter AR, Scherf KA, Schieberle P, Koehler P. Identification of the key aroma compounds in gluten-free rice bread. Journal of Agricultural and Food Chemistry 2019; 67: 2963-2972. doi: 10.1021/acs.jafc.9b00074
Geisslitz S, Longin CFH, Scherf KA, Koehler P. Comparative study on gluten protein composition of ancient (einkorn, emmer and spelt) and modern wheat species (durum and common wheat). Foods 2019; 8: 409. doi: 10.3390/foods8090409
Hackenberg S, Vogel C, Scherf KA, Jekle M, Becker T. Impact of altered starch functionality on wheat dough microstructure and its elongation behavior. Food Chemistry 2019; 290: 64-71. doi: 10.1016/j.foodchem.2019.03.016
Lacorn M, Weiss T, Wehling P, Arlinghaus M, Scherf KA. Quantification of wheat, rye, and barley gluten in oat and oats products by ELISA RIDASCREEN® Total Gluten: Collaborative study, First Action 2018.15. Journal of AOAC International 2019; 102: 1-9 doi: 10.1093/jaoac/102.5.1535
Lexhaller B, Colgrave ML, Scherf KA. Characterization and relative quantitation of wheat, rye and barley gluten protein types by LC-MS/MS. Frontiers in Plant Science 2019; 10: 1530. doi: 10.3389/fpls.2019.01530
Lexhaller B, Ludwig C, Scherf KA. Comprehensive detection of isopeptides between human tissue transglutaminase and gluten peptides. Nutrients 2019; 11: 2263. doi: 10.3390/nu11102263
Rohleder AR, Scherf KA, Schieberle P, Koehler P. Quantitative analyses of key odorants and their precursors reveal differences in the aroma of gluten-free rice bread compared to wheat bread. Journal of Agricultural and Food Chemistry 2019; 67: 11179-11186. doi: 10.1021/acs.jafc.9b04800
Rossmann A, Buchner P, Savill GP, Hawkesford MJ, Scherf KA, Mühling KH. Foliar N application at anthesis alters grain protein composition and enhances baking quality in winter wheat only under a low N fertiliser regimen. European Journal of Agronomy 2019; 109: 125909. doi: 10.1016/j.eja.2019.04.004
Scherf KA, Lindenau A-C, Valentini L, Collado MC, García-Mantrana I, Christensen MJ, Tomsitz D, Kugler C, Biedermann T, Brockow K. Cofactors of wheat dependent exercise-induced anaphylaxis do not increase highly individual gliadin absorption in healthy volunteers. Clinical and Translational Allergy 2019; 9: 19. doi: 10.1186/s13601-019-0260-0
Vogel C, Scherf KA, Koehler P. Improvement of technological properties of wheat flour due to effects of thermal and mechanical treatments. European Food Research and Technology 2019; 245: 167-178. doi: 10.1007/s00217-018-3149-6
2018
Boison J, Allred L, Almy D, Anderson L, Baumert J, Bhandari S, Cebolla A, Chen Y, Crowley E, Diaz-Amigo C, Doi H, Don C, Downs M, Dubiel N, Dyer B, Emerson L, Farrow M, Fritz R, Galera C, Garber E, Godefroy S, Grace T, Hochegger R, Johnson K, Kasturi P, Koerner T, Lacorn M, Massong F, Meinhardt P, Mui T, O'Meara M, Pan SJ, Popping B, Prinster M, Quesada E, Radcliffe S, Scherf K, Sharma G, Shoji M, Stoughton M, Sweeney L, Szpylka J, Taylor S, Tittlemier S, Torgler C, Wehling P, Yeung J, Zweigenbaum J. Standard Method Performance Requirements (SMPRs®) 2017.021: Quantitation of wheat, rye, and barley gluten in oats. Journal of AOAC International 2018; 101: 1238-1242. doi: 10.5740/jaoacint.SMPR2017.021
Geisslitz S, Ludwig C, Scherf KA, Koehler P. Targeted LC-MS/MS reveals similar contents of α-amylase/trypsin-inhibitors as triggers of non-celiac gluten sensitivity in all wheat species except einkorn. Journal of Agricultural and Food Chemistry 2018; 66: 12395-12403. doi: 10.1021/acs.jafc.8b04411
Geisslitz S, Wieser H, Scherf KA, Koehler P. Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn. Journal of Cereal Science 2018; 83: 204-212. doi: 10.1016/j.jcs.2018.08.012
Hajas L, Scherf KA, Török K, Bugyi Z, Schall E, Poms RE, Koehler P, Tömösközi S. Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis. Food Chemistry 2018; 267: 387-394. doi: 10.1016/j.foodchem.2017.05.005
Schalk K, Koehler P, Scherf KA. Quantitation of specific barley, rye and oat marker peptides by targeted liquid chromatography - mass spectrometry to determine gluten concentrations. Journal of Agricultural and Food Chemistry 2018; 66: 3581-3592. doi: 10.1021/acs.jafc.7b05286
Schalk K, Koehler P, Scherf KA. Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins. PLoS One 2018; 13: e0192804. doi: 10.1371/journal.pone.0192804
Scherf KA, Koehler P. Optimization of micro-scale extension tests for wheat dough and wet gluten. Journal of Cereal Science 2018; 79: 477-485. doi: 10.1016/j.jcs.2017.12.008
Schopf M, Scherf KA. Wheat cultivar and species influence variability of gluten ELISA analyses based on polyclonal and monoclonal antibodies R5 and G12. Journal of Cereal Science 2018; 83: 32-41. doi: 10.1016/j.jcs.2018.07.005
Vogel C, Scherf KA, Koehler P. Effects of thermal and mechanical treatments on the physicochemical properties of wheat flour. European Food Research and Technology 2018; 244: 1367-1379. doi: 10.1007/s00217-018-3050-3
Wieser H, Scherf KA. Preparation of a defined gluten hydrolysate for diagnosis and clinical investigations of wheat hypersensitivities. Nutrients 2018; 10: 1411. doi: 10.3390/nu10101411
2017
Hajas L, Scherf KA, Bugyi Z, Török K, Schall E, Köhler P, Tömösközi S. ELISA response and gliadin composition of different wheat varieties grown in multiple harvest years. Acta Alimentaria 2017; 46: 187-195. doi: 10.1556/066.2016.0019
Lexhaller B, Tompos C, Scherf KA. Fundamental study on reactivities of gluten protein types from wheat, rye and barley with five sandwich ELISA test kits. Food Chemistry 2017; 237: 320-330. doi: 10.1016/j.foodchem.2017.05.121
Röckendorf N, Meckelein B, Scherf KA, Schalk K, Koehler P, Frey A. Identification of novel antibody-reactive detection sites for comprehensive gluten monitoring. PLoS ONE 2017; 12: e0181566. doi: 10.1371/journal.pone.0181566
Schalk K, Lang C, Wieser H, Koehler P, Scherf KA. Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry. Scientific Reports 2017; 7: 45092 doi: 10.1038/srep45092
Schalk K, Lexhaller B, Koehler P, Scherf KA. Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials. PLoS One 2017; 12: e0172819. doi: 10.1371/journal.pone.0172819
Scherf KA. Gluten analysis of wheat starches with seven commercial ELISA test kits – up to six different values. Food Analytical Methods 2017; 10: 234-246. doi: 10.1007/s12161-016-0573-8
2016
Lacorn M, Scherf K, Uhlig S, Weiss T. Determination of gluten in processed and nonprocessed corn products by qualitative R5 immunochromatographic dipstick: collaborative study, first action 2015.16. Journal of AOAC International 2016; 99: 730-737. doi: 10.5740/jaoacint.16-0017
Lexhaller B, Tompos C, Scherf KA. Comparative analysis of prolamin and glutelin fractions from wheat, rye and barley with five sandwich ELISA test kits. Analytical and Bioanalytical Chemistry 2016; 408: 6093-6104. doi: 10.1007/s00216-016-9721-7
Mueller E, Koehler P, Scherf KA. Applicability of salt reduction strategies in pizza crust. Food Chemistry 2016; 192: 1116-1123. doi: 10.1016/j.foodchem.2015.07.066
Scherf KA. Impact of the preparation procedure on gliadin, glutenin and gluten contents of wheat starches determined by RP-HPLC and ELISA. European Food Research and Technology 2016; 242: 1837-1848. doi: 10.1007/s00217-016-2683-3
Scherf KA, Uhlig S, Simon K, Frost K, Koehler P, Weiss T, Lacorn M. Validation of a qualitative R5 dip-stick for gluten detection with a new mathematical-statistical approach. Quality Assurance and Safety of Crops & Foods 2016; 8: 309-318. doi: 10.3920/QAS2015.0818
Scherf KA, Umseher L, Kieffer R, Koehler P. Optimization of a micro-scale extension test for rehydrated vital wheat gluten. Journal of Cereal Science 2016; 68: 140-147. doi: 10.1016/j.jcs.2016.01.008
Scherf KA, Wieser H, Koehler P. Improved quantitation of gluten in wheat starch for celiac disease patients by gel-permeation high-performance liquid chromatography with fluorescence detection (GP-HPLC-FLD). Journal of Agricultural and Food Chemistry 2016; 64: 7622-7631. doi: 10.1021/acs.jafc.6b02512
2015 und früher
Koenig A, Konitzer K, Wieser H, Koehler P. Classification of spelt cultivars based on differences in storage protein compositions from wheat. Food Chemistry 2015; 168: 176-182. doi: 10.1016/j.foodchem.2014.07.040
Rombouts I, Lagrain B, Scherf KA, Lambrecht MA, Koehler P, Delcour J. Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation. Scientific Reports 2015; 5: 12210. doi: 10.1038/srep12210
Scherf KA, Pflaum T, Koehler P, Hofmann T. Salt taste perception in hydrocolloid systems is affected by sodium ion release and mechanosensory-gustatory cross-modal interactions. Food Hydrocolloids 2015; 51: 486-494. doi: 10.1016/j.foodhyd.2015.05.043
Konitzer K, Pflaum T, Oliveira P, Arendt E, Koehler P, Hofmann T. Kinetics of sodium release from wheat bread crumb as affected by sodium distribution. Journal of Agricultural and Food Chemistry 2013; 61: 10659-10669. doi: 10.1021/jf404458v
Pflaum T, Konitzer K, Hofmann T, Koehler P. Influence of texture on the perception of saltiness in wheat bread. Journal of Agricultural and Food Chemistry 2013; 61: 10649-10658. doi: 10.1021/jf403304y
Pflaum T, Konitzer K, Hofmann T, Koehler P. Analytical and sensory studies on the release of sodium from wheat bread crumb. Journal of Agricultural and Food Chemistry 2013; 61: 6485-6494. doi: 10.1021/jf4012906
Asam S, Liu Y, Konitzer K, Rychlik M. Development of a stable isotope dilution assay for tenuazonic acid. Journal of Agricultural and Food Chemistry 2011; 59: 2980-2987. doi: 10.1021/jf104270e
Asam S, Konitzer K, Rychlik M. Precise determination of the Alternaria mycotoxins alternariol and alternariol monomethyl ether in cereal, fruit and vegetable products using stable isotope dilution assays. Mycotoxin Research 2011; 27: 23-28. doi: 10.1007/s12550-010-0071-6
Asam S, Konitzer K, Schieberle P, Rychlik M. Stable isotope dilution assays of alternariol and alternariol monomethyl ether in beverages. Journal of Agricultural and Food Chemistry 2009; 57: 5152-5160. doi: 10.1021/jf900450w