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2019 9
2020 11
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The Two Faces of Wheat.
Wieser H, Koehler P, Scherf KA. Wieser H, et al. Among authors: scherf ka. Front Nutr. 2020 Oct 21;7:517313. doi: 10.3389/fnut.2020.517313. eCollection 2020. Front Nutr. 2020. PMID: 33195360 Free PMC article. Review.
Modern Approaches in the Identification and Quantification of Immunogenic Peptides in Cereals by LC-MS/MS.
Alves TO, D'Almeida CTS, Scherf KA, Ferreira MSL. Alves TO, et al. Among authors: scherf ka. Front Plant Sci. 2019 Nov 14;10:1470. doi: 10.3389/fpls.2019.01470. eCollection 2019. Front Plant Sci. 2019. PMID: 31798614 Free PMC article. Review.
Biosensors for the Diagnosis of Celiac Disease: Current Status and Future Perspectives.
Scherf KA, Ciccocioppo R, Pohanka M, Rimarova K, Opatrilova R, Rodrigo L, Kruzliak P. Scherf KA, et al. Mol Biotechnol. 2016 Jun;58(6):381-92. doi: 10.1007/s12033-016-9940-3. Mol Biotechnol. 2016. PMID: 27130174 Review.
Identification of the Key Aroma Compounds in Gluten-Free Rice Bread.
Boeswetter AR, Scherf KA, Schieberle P, Koehler P. Boeswetter AR, et al. Among authors: scherf ka. J Agric Food Chem. 2019 Mar 13;67(10):2963-2972. doi: 10.1021/acs.jafc.9b00074. Epub 2019 Mar 1. J Agric Food Chem. 2019. PMID: 30779560
Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins.
Schalk K, Koehler P, Scherf KA. Schalk K, et al. PLoS One. 2018 Feb 9;13(2):e0192804. doi: 10.1371/journal.pone.0192804. eCollection 2018. PLoS One. 2018. PMID: 29425234 Free PMC article.
Preparation of a Defined Gluten Hydrolysate for Diagnosis and Clinical Investigations of Wheat Hypersensitivities.
Wieser H, Scherf KA. Wieser H, et al. Among authors: scherf ka. Nutrients. 2018 Oct 2;10(10):1411. doi: 10.3390/nu10101411. Nutrients. 2018. PMID: 30279386 Free PMC article.
Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products.
Scherf KA, Wieser H, Koehler P. Scherf KA, et al. Food Res Int. 2018 Aug;110:62-72. doi: 10.1016/j.foodres.2016.11.021. Epub 2016 Nov 18. Food Res Int. 2018. PMID: 30029707 Review.
Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread.
Rohleder AR, Scherf KA, Schieberle P, Koehler P. Rohleder AR, et al. Among authors: scherf ka. J Agric Food Chem. 2019 Oct 9;67(40):11179-11186. doi: 10.1021/acs.jafc.9b04800. Epub 2019 Sep 26. J Agric Food Chem. 2019. PMID: 31487164
Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour.
Hackenberg S, Vogel C, Scherf KA, Jekle M, Becker T. Hackenberg S, et al. Food Chem. 2019 Aug 30;290:64-71. doi: 10.1016/j.foodchem.2019.03.016. Epub 2019 Mar 8. Food Chem. 2019. PMID: 31000057
Comprehensive Detection of Isopeptides between Human Tissue Transglutaminase and Gluten Peptides.
Lexhaller B, Ludwig C, Scherf KA. Lexhaller B, et al. Among authors: scherf ka. Nutrients. 2019 Sep 20;11(10):2263. doi: 10.3390/nu11102263. Nutrients. 2019. PMID: 31547042 Free PMC article.
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