Katharina Scherf 个人学术档案

引用次数

	总计	2019 年至今
引用	4059	3254
h 指数	35	32
i10 指数	76	70

740

370

185

555

2011201220132014201520162017201820192020202120222023202411 16 34 36 47 135 163 310 374 490 631 590 739 417

开放获取的出版物数量

查看全部

20 篇文章

7 篇文章

可查看的文章

无法查看的文章

根据资助方的强制性开放获取政策

合著作者

Peter KoehlerProfessor für Lebensmittelchemie在 mnet-mail.de 的电子邮件经过验证
Sabrina GeisslitzKarlsruhe Institute of Technology在 kit.edu 的电子邮件经过验证
Detlef SchuppanProfessor of Medicine Mainz University Medical Center, Germany, and Harvard Medical School, Boston, MA在 bidmc.harvard.edu 的电子邮件经过验证
Andreas Börner在 ipk-gatersleben.de 的电子邮件经过验证
Sándor TömösköziBudapest University of Technology and Economics, Department of Applied Biotechnology and Food在 mail.bme.hu 的电子邮件经过验证
Zsuzsanna BugyiSemmelweis University在 semmelweis.hu 的电子邮件经过验证
Schall EszterBudapest University of Technology and Economics在 vbk.bme.hu 的电子邮件经过验证
Thomas Beckerprofessor, TU münchen在 tum.de 的电子邮件经过验证
Friedrich LonginHead of wheat breding and research, University of Hohenheim在 uni-hohenheim.de 的电子邮件经过验证
Torok KittiBudapest University of Technology and Food Science在 mail.bme.hu 的电子邮件经过验证
Mariana Simões FerreiraDoutoranda em Ciências com área de concentração em Saúde da Criança e do Adolescente pela Faculdade在 dac.unicamp.br 的电子邮件经过验证
Lívia HajasAssistant Lecturer at Semmelweis University, Department of Dietetics and Nutrition Sciences在 se-etk.hu 的电子邮件经过验证
Christina LudwigBavarian Center for Biomolecular Mass Spectrometry (BayBioMS), Technical University Munich在 tum.de 的电子邮件经过验证
Prof. Dr. Mario JekleUniversity of Hohenheim在 uni-hohenheim.de 的电子邮件经过验证
Monika C. WehrliTechnical University of Munich在 tum.de 的电子邮件经过验证
Olivier TranquetIngénieur Biologie, INRAE, Université Aix Marseille在 inrae.fr 的电子邮件经过验证
Alessio FasanoProfessor of Pediatrics MGH Harvard Medical School - Professor of Nutrition Harvard T.H. Chan School在 mgh.harvard.edu 的电子邮件经过验证
Laura De MagistrisRicercatore confermato, Università della Campania Luigi Vanvitelli在 unicampania.it 的电子邮件经过验证
Armin AlaediniColumbia University在 columbia.edu 的电子邮件经过验证
Nick TrottGastroenterology Dietitian.在 sth.nhs.uk 的电子邮件经过验证

关注

Katharina Scherf

Professor at Leibniz Institute for Food Systems Biology & Technical University of Munich

在 tum.de 的电子邮件经过验证

wheat gluten analysis celiac disease non-celiac gluten sensitivity allergy


标题按引用次数排序按年份排序按标题排序	引用次数引用次数	年份
The overlapping area of non-celiac gluten sensitivity (NCGS) and wheat-sensitive irritable bowel syndrome (IBS): an update C Catassi, A Alaedini, C Bojarski, B Bonaz, G Bouma, A Carroccio, ... Nutrients 9 (11), 1268, 2017	258	2017
Gluten and wheat sensitivities–an overview KA Scherf, P Koehler, H Wieser Journal of Cereal Science 67, 2-11, 2016	225	2016
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
Recent developments in analytical methods for tracing gluten KA Scherf, RE Poms Journal of Cereal Science 67, 112-122, 2016	135	2016
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
Celiac disease and gluten: multidisciplinary challenges and opportunities P Koehler, H Wieser, K Konitzer Academic Press, 2014	108*	2014
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
Stable isotope dilution assays of alternariol and alternariol monomethyl ether in beverages S Asam, K Konitzer, P Schieberle, M Rychlik Journal of agricultural and food chemistry 57 (12), 5152-5160, 2009	104	2009
Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry K Schalk, C Lang, H Wieser, P Koehler, KA Scherf Scientific Reports 7 (1), 45092, 2017	102	2017
Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn S Geisslitz, H Wieser, KA Scherf, P Koehler Journal of Cereal Science 83, 204-212, 2018	99	2018
Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation I Rombouts, B Lagrain, KA Scherf, MA Lambrecht, P Koehler, JA Delcour Scientific reports 5 (1), 12210, 2015	98	2015
Development of a stable isotope dilution assay for tenuazonic acid S Asam, Y Liu, K Konitzer, M Rychlik Journal of agricultural and food chemistry 59 (7), 2980-2987, 2011	78	2011
Chemistry of wheat gluten proteins: Qualitative composition H Wieser, P Koehler, KA Scherf Cereal Chemistry 100 (1), 23-35, 2023	74	2023
Applicability of salt reduction strategies in pizza crust E Mueller, P Koehler, KA Scherf Food Chemistry 192, 1116-1123, 2016	71	2016
Precise determination of the Alternaria mycotoxins alternariol and alternariol monomethyl ether in cereal, fruit and vegetable products using stable isotope dilution … S Asam, K Konitzer, M Rychlik Mycotoxin research 27, 23-28, 2011	71	2011
Immunoreactive cereal proteins in wheat allergy, non-celiac gluten/wheat sensitivity (NCGS) and celiac disease KA Scherf Current Opinion in Food Science 25, 35-41, 2019	70	2019
Kinetics of sodium release from wheat bread crumb as affected by sodium distribution K Konitzer, T Pflaum, P Oliveira, E Arendt, P Koehler, T Hofmann Journal of Agricultural and Food Chemistry 61 (45), 10659-10669, 2013	69	2013
Targeted LC–MS/MS reveals similar contents of α-amylase/trypsin-inhibitors as putative triggers of nonceliac gluten sensitivity in all wheat species except einkorn S Geisslitz, C Ludwig, KA Scherf, P Koehler Journal of agricultural and food chemistry 66 (46), 12395-12403, 2018	68	2018
Characterization and relative quantitation of wheat, rye, and barley gluten protein types by liquid chromatography–tandem mass spectrometry B Lexhaller, ML Colgrave, KA Scherf Frontiers in plant science 10, 1530, 2019	66	2019

系统目前无法执行此操作，请稍后再试。

文章 1–20

每年引用数

重复的引用

合并的引用

添加合著者合著作者

上传 PDF

关注此作者

引用次数

合著作者

引用