Scherf KA - Search Results

1

Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials.

Schalk K, Lexhaller B, Koehler P, Scherf KA. Schalk K, et al. Among authors: scherf ka. PLoS One. 2017 Feb 24;12(2):e0172819. doi: 10.1371/journal.pone.0172819. eCollection 2017. PLoS One. 2017. PMID: 28234993 Free PMC article.

2

Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation.

Rombouts I, Lagrain B, Scherf KA, Lambrecht MA, Koehler P, Delcour JA. Rombouts I, et al. Among authors: scherf ka. Sci Rep. 2015 Jul 20;5:12210. doi: 10.1038/srep12210. Sci Rep. 2015. PMID: 26193081 Free PMC article.

3

Wheat-dependent exercise-induced anaphylaxis.

Scherf KA, Brockow K, Biedermann T, Koehler P, Wieser H. Scherf KA, et al. Clin Exp Allergy. 2016 Jan;46(1):10-20. doi: 10.1111/cea.12640. Clin Exp Allergy. 2016. PMID: 26381478 Review.

4

Comparative analysis of prolamin and glutelin fractions from wheat, rye, and barley with five sandwich ELISA test kits.

Lexhaller B, Tompos C, Scherf KA. Lexhaller B, et al. Among authors: scherf ka. Anal Bioanal Chem. 2016 Sep;408(22):6093-104. doi: 10.1007/s00216-016-9721-7. Epub 2016 Jun 24. Anal Bioanal Chem. 2016. PMID: 27342795

5

Improved Quantitation of Gluten in Wheat Starch for Celiac Disease Patients by Gel-Permeation High-Performance Liquid Chromatography with Fluorescence Detection (GP-HPLC-FLD).

Scherf KA, Wieser H, Koehler P. Scherf KA, et al. J Agric Food Chem. 2016 Oct 12;64(40):7622-7631. doi: 10.1021/acs.jafc.6b02512. Epub 2016 Sep 29. J Agric Food Chem. 2016. PMID: 27633005

6

Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry.

Schalk K, Lang C, Wieser H, Koehler P, Scherf KA. Schalk K, et al. Among authors: scherf ka. Sci Rep. 2017 Mar 22;7:45092. doi: 10.1038/srep45092. Sci Rep. 2017. PMID: 28327674 Free PMC article.

7

Identification of novel antibody-reactive detection sites for comprehensive gluten monitoring.

Röckendorf N, Meckelein B, Scherf KA, Schalk K, Koehler P, Frey A. Röckendorf N, et al. Among authors: scherf ka. PLoS One. 2017 Jul 31;12(7):e0181566. doi: 10.1371/journal.pone.0181566. eCollection 2017. PLoS One. 2017. PMID: 28759621 Free PMC article.

8

Fundamental study on reactivities of gluten protein types from wheat, rye and barley with five sandwich ELISA test kits.

Lexhaller B, Tompos C, Scherf KA. Lexhaller B, et al. Among authors: scherf ka. Food Chem. 2017 Dec 15;237:320-330. doi: 10.1016/j.foodchem.2017.05.121. Epub 2017 May 24. Food Chem. 2017. PMID: 28764003

9

The Overlapping Area of Non-Celiac Gluten Sensitivity (NCGS) and Wheat-Sensitive Irritable Bowel Syndrome (IBS): An Update.

Catassi C, Alaedini A, Bojarski C, Bonaz B, Bouma G, Carroccio A, Castillejo G, De Magistris L, Dieterich W, Di Liberto D, Elli L, Fasano A, Hadjivassiliou M, Kurien M, Lionetti E, Mulder CJ, Rostami K, Sapone A, Scherf K, Schuppan D, Trott N, Volta U, Zevallos V, Zopf Y, Sanders DS. Catassi C, et al. Nutrients. 2017 Nov 21;9(11):1268. doi: 10.3390/nu9111268. Nutrients. 2017. PMID: 29160841 Free PMC article. Review.

10

Quantitation of Specific Barley, Rye, and Oat Marker Peptides by Targeted Liquid Chromatography-Mass Spectrometry To Determine Gluten Concentrations.

Schalk K, Koehler P, Scherf KA. Schalk K, et al. Among authors: scherf ka. J Agric Food Chem. 2018 Apr 4;66(13):3581-3592. doi: 10.1021/acs.jafc.7b05286. Epub 2018 Feb 12. J Agric Food Chem. 2018. PMID: 29392950

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