Search Results - "Scherf, Katharina A."

Characterization and Relative Quantitation of Wheat, Rye, and Barley Gluten Protein Types by Liquid Chromatography-Tandem Mass Spectrometry by Lexhaller, Barbara, Colgrave, Michelle L, Scherf, Katharina A

“…The consumption of wheat, rye, and barley may cause adverse reactions to wheat such as celiac disease, non-celiac gluten/wheat sensitivity, or wheat allergy…”
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Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat) by Geisslitz, Sabrina, Longin, C. Friedrich H., Scherf, Katharina A., Koehler, Peter

“…The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and…”
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The Two Faces of Wheat by Wieser, Herbert, Koehler, Peter, Scherf, Katharina A

“…Wheat-based foods have been staple foods since about 10,000 years and constitute a major source of energy, dietary fiber, and micronutrients for the world…”
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Preparation of a Defined Gluten Hydrolysate for Diagnosis and Clinical Investigations of Wheat Hypersensitivities by Wieser, Herbert, Scherf, Katharina A

“…Gluten is the trigger for celiac disease (CD), non-celiac gluten/wheat sensitivity (NCGS), and wheat allergy. An oral food challenge is often needed for…”
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Comprehensive Detection of Isopeptides between Human Tissue Transglutaminase and Gluten Peptides by Lexhaller, Barbara, Ludwig, Christina, Scherf, Katharina A

“…Celiac disease (CD) is a chronic inflammation of the small intestine triggered by the ingestion of gluten in genetically predisposed individuals. Tissue…”
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Detection of Sensitization Profiles with Cellular In Vitro Tests in Wheat Allergy Dependent on Augmentation Factors (WALDA) by Faihs, Valentina, Schmalhofer, Viktoria, Kugler, Claudia, Bent, Rebekka K, Scherf, Katharina A, Lexhaller, Barbara, Mortz, Charlotte G, Bindslev-Jensen, Carsten, Biedermann, Tilo, Skov, Per S, Eberlein, Bernadette, Brockow, Knut

“…Wheat allergy dependent on augmentation factors (WALDA) is the most common gluten allergy in adults. IgE-mediated sensitizations are directed towards…”
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Modern Approaches in the Identification and Quantification of Immunogenic Peptides in Cereals by LC-MS/MS by Alves, Thais O, D'Almeida, Carolina T S, Scherf, Katharina A, Ferreira, Mariana S L

“…Celiac disease (CD) is an immunogenic disorder that affects the small intestine. It is caused by the ingestion of gluten, a protein network formed by prolamins…”
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Further Steps Toward the Development of Gluten Reference Materials – Wheat Flours or Protein Isolates? by Schall, Eszter, Scherf, Katharina A., Bugyi, Zsuzsanna, Török, Kitti, Koehler, Peter, Schoenlechner, Regine, Tömösközi, Sándor

“…Celiac disease is a gluten-induced hypersensitivity reaction that requires a lifelong gluten-free diet. Gluten-free foods must not contain more than 20 mg/kg…”
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Identification of novel antibody-reactive detection sites for comprehensive gluten monitoring by Röckendorf, Niels, Meckelein, Barbara, Scherf, Katharina A, Schalk, Kathrin, Koehler, Peter, Frey, Andreas

“…Certain cereals like wheat, rye or barley contain gluten, a protein mixture that can trigger celiac disease (CD). To make gluten-free diets available for…”
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Proteins from Modern and Ancient Wheat Cultivars: Impact on Immune Cells of Healthy Individuals and Patients with NCGS by Dieterich, Walburga, Schuster, Charlotte, Gundel, Paulina, Scherf, Katharina A, Pronin, Darina, Geisslitz, Sabrina, Börner, Andreas, Neurath, Markus F, Zopf, Yurdagül

“…In non-celiac gluten sensitivity (NCGS), the elimination of wheat results in a clear symptom improvement, but gluten has still not been proven as (the sole)…”
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A Prolyl Endopeptidase from Flammulina velutipes Degrades Celiac Disease-Inducing Peptides in Grain Flour Samples by Franziska Ersoy, Philine Beinhorn, Kathrin Schalk, Katharina A. Scherf, Ralf G. Berger, Ulrich Krings

“…Celiac disease (CD) is an inflammatory disorder of the small intestine. Gluten peptides are supposed to be responsible for the reaction, the best-researched of…”
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No correlation between amylase/trypsin-inhibitor content and amylase inhibitory activity in hexaploid and tetraploid wheat species by Jahn, Nora, Longin, C. Friedrich H., Scherf, Katharina A., Geisslitz, Sabrina

“…Wheat amylase/trypsin-inhibitors (ATI) are known triggers for wheat-related disorders. The aims of our study were to determine (1) the inhibitory activity…”
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Recent Progress and Recommendations on Celiac Disease From the Working Group on Prolamin Analysis and Toxicity by Scherf, Katharina A, Catassi, Carlo, Chirdo, Fernando, Ciclitira, Paul J, Feighery, Conleth, Gianfrani, Carmen, Koning, Frits, Lundin, Knut E A, Schuppan, Detlef, Smulders, Marinus J M, Tranquet, Olivier, Troncone, Riccardo, Koehler, Peter

“…Celiac disease (CD) affects a growing number of individuals worldwide. To elucidate the causes for this increase, future multidisciplinary collaboration is key…”
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Comparative Label-Free Proteomics Study on Celiac Disease-Active Epitopes in Common Wheat, Spelt, Durum Wheat, Emmer, and Einkorn by Norwig, Marie-Christin, Geisslitz, Sabrina, Scherf, Katharina A.

“…Wheat species with various ploidy levels may be different regarding their immunoreactive potential in celiac disease (CD), but a comprehensive comparison of…”
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Cross-reactivity to spelt and tolerance of barley in wheat allergy dependent on augmentation factors by Faihs, Valentina, Kugler, Claudia, Scherf, Katharina A., Biedermann, Tilo, Brockow, Knut

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Characterization of rye flours and their potential as reference material for gluten analysis by Xhaferaj, Majlinda, Muskovics, Gabriella, Schall, Eszter, Bugyi, Zsuzsanna, Tömösközi, Sándor, Scherf, Katharina A.

“…[Display omitted] •Comprehensive protein characterization of 32 different international rye cultivars.•Selection of seven cultivars for the production of a new…”
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Identification of the Key Aroma Compounds in Gluten-Free Rice Bread by Boeswetter, Anke R, Scherf, Katharina A, Schieberle, Peter, Koehler, Peter

“…Rice flour is commonly used as a raw material in the preparation of gluten-free bread. However, compared to wheat bread, its aroma is different and often not…”
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Development of a barley reference material for gluten analysis by Xhaferaj, Majlinda, Muskovics, Gabriella, Schall, Eszter, Bugyi, Zsuzsanna, Tömösközi, Sándor, Scherf, Katharina A.

“…[Display omitted] •In-depth protein characterization of 35 different international barley cultivars.•Selection of eight cultivars to produce a new barley…”
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NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endosperm by Hermans, Wisse, Geisslitz, Sabrina, De Bondt, Yamina, Langenaeken, Niels A., Scherf, Katharina A., Courtin, Christophe M.

“…Wheat kernel proteins are not homogeneously distributed throughout the endosperm. The goal of this study was to investigate the relative differences in protein…”
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Lipidomic Profiling of Common Wheat Flours from 1891–2010 by Stemler, Charlotte D., Kaemper, Christine, Hammann, Simon, Börner, Andreas, Scherf, Katharina A.

“…Wheat lipids are a minor constituent of wheat, with an important influence on its processing properties. While breeding aimed to improve the protein…”
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