| Non-celiac gluten sensitivity: the new frontier of gluten related disorders C Catassi, JC Bai, B Bonaz, G Bouma, A Calabrò, A Carroccio, ... Nutrients 5 (10), 3839-3853, 2013 | 709 | 2013 |
| The biochemical basis of anthelmintic action and resistance P Köhler International journal for parasitology 31 (4), 336-345, 2001 | 535 | 2001 |
| Effects of elevated CO2 on grain yield and quality of wheat: results from a 3‐year free‐air CO2 enrichment experiment P Högy, H Wieser, P Köhler, K Schwadorf, J Breuer, J Franzaring, ... Plant Biology 11, 60-69, 2009 | 320 | 2009 |
| Chemistry of cereal grains P Koehler, H Wieser Handbook on sourdough biotechnology, 11-45, 2012 | 302 | 2012 |
| The biochemical basis of celiac disease H Wieser, P Koehler Cereal Chemistry 85 (1), 1-13, 2008 | 232 | 2008 |
| Gluten and wheat sensitivities–an overview KA Scherf, P Koehler, H Wieser Journal of Cereal Science 67, 2-11, 2016 | 225 | 2016 |
| Quantitation of 3-aminopropionamide in potatoes a minor but potent precursor in acrylamide formation M Granvogl, M Jezussek, P Koehler, P Schieberle Journal of Agricultural and Food Chemistry 52 (15), 4751-4757, 2004 | 225 | 2004 |
| Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products LAM Ryan, E Zannini, F Dal Bello, A Pawlowska, P Koehler, EK Arendt International journal of food microbiology 146 (3), 276-283, 2011 | 221 | 2011 |
| Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials K Schalk, B Lexhaller, P Koehler, KA Scherf PloS one 12 (2), e0172819, 2017 | 213 | 2017 |
| Wheat‐dependent exercise‐induced anaphylaxis KA Scherf, K Brockow, T Biedermann, P Koehler, H Wieser Clinical & Experimental Allergy 46 (1), 10-20, 2016 | 206 | 2016 |
| Changes of folates, dietary fiber, and proteins in wheat as affected by germination P Koehler, G Hartmann, H Wieser, M Rychlik Journal of Agricultural and Food Chemistry 55 (12), 4678-4683, 2007 | 181 | 2007 |
| Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten: Studies on gluten, gliadin and glutenin R Kieffer, F Schurer, P Köhler, H Wieser Journal of Cereal Science 45 (3), 285-292, 2007 | 169 | 2007 |
| Identification of dehydro-ferulic acid-tyrosine in rye and wheat: Evidence for a covalent cross-link between arabinoxylans and proteins M Piber, P Koehler Journal of agricultural and food chemistry 53 (13), 5276-5284, 2005 | 155 | 2005 |
| Comparative study of hulled (einkorn, emmer, and spelt) and naked wheats (durum and bread wheat): Agronomic performance and quality traits CFH Longin, J Ziegler, R Schweiggert, P Koehler, R Carle, T Würschum Crop Science 56 (1), 302-311, 2016 | 146 | 2016 |
| Disulphide bonds in wheat gluten: further cystine peptides from high molecular weight (HMW) and low molecular weight (LMW) subunits of glutenin and from gamma-gliadins. P Köhler, HD Belitz, H Wieser Zeitschrift fur Lebensmittel-untersuchung und-forschung 196 (3), 239-247, 1993 | 125 | 1993 |
| Rapid degradation of gliadin peptides toxic for coeliac disease patients by proteases from germinating cereals G Hartmann, P Koehler, H Wieser Journal of Cereal Science 44 (3), 368-371, 2006 | 123 | 2006 |
| Influence of sulfur fertilization on the amounts of free amino acids in wheat. Correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation … M Granvogl, H Wieser, P Koehler, S Von Tucher, P Schieberle Journal of Agricultural and Food Chemistry 55 (10), 4271-4277, 2007 | 120 | 2007 |
| Grain quality characteristics of spring wheat (Triticum aestivum) as affected by free-air CO2 enrichment P Högy, M Brunnbauer, P Koehler, K Schwadorf, J Breuer, J Franzaring, ... Environmental and Experimental Botany 88, 11-18, 2013 | 116 | 2013 |
| Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products KA Scherf, H Wieser, P Koehler Food Research International 110, 62-72, 2018 | 112 | 2018 |
| Comparative study on gluten protein composition of ancient (einkorn, emmer and spelt) and modern wheat species (durum and common wheat) S Geisslitz, CFH Longin, KA Scherf, P Koehler Foods 8 (9), 409, 2019 | 107 | 2019 |
