Publications
2020
Baumann T, Dunkel A, Schmid C, Schmitt S, Hiltensperger M, Lohr K, Laketa V, Donakonda S, Ahting U, Lorenz-Depiereux B, Heil JE, Schredelseker J, Simeoni L, Fecher C, Körber N, Bauer T, Hüser N, Hartmann D, Laschinger M, Eyerich K, Eyerich S, Anton M, Streeter M, Wang T, Schraven B, Spiegel D, Assaad F, Misgeld T, Zischka H, Murray PJ, Heine A, Heikenwälder M, Korn T, Dawid C, Hofmann T, Knolle PA, Höchst B (2020) Nat Immunol, 21 (5): 555-566, DOI: 10.1038/s41590-020-0666-9. Regulatory myeloid cells paralyze T cells through cell-cell transfer of the metabolite methylglyoxal
Behrens M, Somoza V (2020) Curr Opin Endocrinol Diabetes Obes, 27 (2): 110-114, DOI: 10.1097/MED.0000000000000531. Gastrointestinal taste receptors: could tastants become drugs?
Dunkel A, Hofmann T, Di Pizio A (2020) J Agric Food Chem, DOI: 10.1021/acs.jafc.9b07863. In silico investigation of bitter hop-derived compounds and their cognate bitter taste receptors
Frank S, Dunkel A, Schieberle P (2020) Eur Food Res Technol, DOI: 10.1007/s00217-020-03455-6. Model studies on benzene formation from benzaldehyde
Gläser P, Dawid C, Meister S, Bader-Mittermaier S, Schott M, Eisner P, Hofmann T (2020) J Agric Food Chem, DOI: 10.1021/acs.jafc.9b06663. Molecularization of bitter off-taste compounds in pea-protein isolates (Pisum sativum L.)
Grosshagauer S, Kraemer K, Somoza V (2020) J Agric Food Chem 68 (14), DOI: 10.1021/acs.jafc.9b08251. The true value of spirulina
Lang T, Lang R, Di Pizio A, Mittermeier VK, Schlagbauer V, Hofmann T, Behrens M (2020) J Agric Food Chem, 68: 6692-6700, DOI: 10.1021/acs.jafc.0c01373. Numerous Compounds Orchestrate Coffee's Bitterness
Leung N, Thakur DP, Gurav AS, Kim SH, Di Pizio A, Niv MY, Montell C (2020) Curr Biol 30: 1-13, DOI: 10.1016/j.cub.2020.01.068. Functions of opsins in drosophila taste
Lexhaller B, Ludwig C, Scherf KA (2020) Scientific Reports, DOI: 10.1038/s41598-020-64143-9. Identification of isopeptides between human tissue transglutaminase and wheat, rye, and barley gluten peptides
Lossow K, Hermans-Borgmeyer I, Meyerhof W, Behrens M (2020) Chem Senses, DOI: 10.1093/chemse/bjaa004. Segregated expression of ENaC subunits in taste cells
Lossow K, Meyerhof W, Behrens M (2020) Nutrients, DOI: 10.3390/nu12040995. Sodium imbalance in mice results primarily in compensatory gene regulatory responses in kidney and colon, but not in taste tissue
Mittermeier VK, Pauly K, Dunkel A, Hofmann T (2020) J Agric Food Chem 68 (20): 5741–5751, DOI: 10.1021/acs.jafc.0c02034. Ion-mobility-based liquid chromatography–mass spectrometry quantitation of taste-enhancing octadecadien-12-ynoic acids in mushrooms
Pellegrino R, Cooper KW, Di Pizio A, Joseph PV, Bhutani S, Parma V (2020) Chem Senses, DOI: 10.1093/chemse/bjaa031. Coronaviruses and the chemical senses: past, present, and future
Schueller K, Hans J, Pfeiffer S, Walker J, Ley JP, Somoza V (2020) Molecules 26 (6), pii: E1382, DOI: 10.3390/molecules25061382. Identification of interleukin-8-reducing lead compounds based on SAR studies on dihydrochalcone-related compounds in human gingival fibroblasts (HGF-1 cells) in vitro
Steinhaus M (2020) In: Food chemistry, function and analysis / Advanced gas chromatography in food analysis, Editor: Peter Q Tranchida, Royal Society of Chemistry, Chapter 9, 337-399, DOI: 10.1039/9781788015752. Gas chromatography–olfactometry: Principles, practical aspects and applications in food analysis
Steinhaus M (2020) In: Angewandte instrumentelle Lebensmittelanalytik, Drusch, Kroh, Matissek (Hrsg.), Behr’s Verlag, Kapitel 4.2.4, 183-217, ISBN: 978-3-95468-651-3. Gaschromatographie-Olfaktometrie (GC-O)
Stoeger V, Holik AK, Hölz K, Dingjan T, Hans J, Ley JP, Krammer GE, Niv MY, Somoza MM, Somoza V (2020) J Agric Food Chem, 68 (11): 3434-3444, DOI: 10.1021/acs.jafc.9b06285. Bitter-tasting amino acids l-arginine and l-isoleucine differentially regulate proton secretion via T2R1 signaling in human parietal cells in culture
Tatsu S, Matsuo Y, Nakahara K, Hofmann T, Steinhaus M (2020) J Agric Food Chem, 68 (9): 2728-2737, DOI: 10.1021/acs.jafc.9b08063. Key odorants in japanese roasted barley tea (Mugi-Cha)—differences between roasted barley tea prepared from naked barley and roasted barley tea prepared from hulled barley
2019
Andersen G, Marcinek P, Sulzinger N, Schieberle P, Krautwurst D (2019) Nutr Rev, 77(2): 107-115, DOI: 10.1093/nutrit/nuy036. Food sources and biomolecular targets of tyramine
Behrens M, Meyerhof W (2019) J Neuroendocrinol, 31(3): e12691, DOI: 10.1111/jne.12691. A role for taste receptors in (neuro)endocrinology?
Behrens M, Redel U, Blank K, Meyerhof W (2019) Biochem Biophys Res Commun, 512(4): 877-881, DOI: 10.1016/j.bbrc.2019.03.139. The human bitter taste receptor TAS2R7 facilitates the detection of bitter salts
Boeswetter AR, Scherf KA, Schieberle P, Koehler P (2019) J Agric Food Chem, 67(10): 2963-2972, DOI: 10.1021/acs.jafc.9b00074. Identification of the key aroma compounds in gluten-free rice bread
Brehm L, Jünger M, Frank O, Hofmann T (2019) J Agric Food Chem, 67(20): 5857-5865, DOI: 10.1021/acs.jafc.9b01832.Discovery of a thiamine-derived taste enhancer in process flavors
Brandl B, Lee YM, Dunkel A, Hofmann T, Hauner H, Skurk T (2020) Nutrients, 12(2), DOI: 10.3390/nu12020298.Effects of extrinsic wheat fiber supplementation on fecal weight; a randomized controlled trial
Dagan-Wiener A, Di Pizio A, Nissim I, Bahia MS, Dubovski N, Margulis E, Niv MY (2018) Nucleic Acids Res, 47(D1): D1179-D1185, DOI: 10.1093/nar/gky974. BitterDB: taste ligands and receptors database in 2019
Di Pizio A, Behrens M, Krautwurst D (2019) Int J Mol Sci, 20(6), DOI: 10.3390/ijms20061402. Beyond the flavour: the potential druggability of chemosensory G protein-coupled receptors
Di Pizio A, Waterloo LAW, Brox R, Löber S, Weikert D, Behrens M, Gmeinder P, Niv MY (2020) Cell Mol Life Sci, 77(3): 531-542, DOI: 10.1007/s00018-019-03194-2. Rational design of agonists for bitter taste receptor TAS2R14: from modeling to bench and back
Fischer NS, Steinhaus M (2019) J Agric Food Chem, DOI: 10.1021/acs.jafc.9b07065. Identification of an important odorant precursor in durian: first evidence of ethionine in plants
Frank S, Hofmann T, Schieberle P (2019) Eur Food Res and Technol, 245(8): 1605-1610, DOI: 10.1007/s00217-019-03267-3. Quantitation of benzene in flavourings and liquid foods containing added cherry-type flavour by a careful work-up procedure followed by a stable isotope dilution assay
Frank S, Reglitz K, Mall V, Steinhaus M (2019) Lebensmittelchemie, 73, 137-176. Welche Verbindungen sind für den Geruch von Kunststoffen verantwortlich
Frauendorfer F, Schieberle P (2019) Eur Food Res and Technol, 245(9): 1907-1915, DOI: 10.1007/s00217-019-03292-2. Key aroma compounds in fermented Forastero cocoa beans and changes induced by roasting
Gabler AM, Brockow K, Scherf KA (2019) Deutsche Lebensmittel-Rundschau, 05/2019: 194-199, Aufklärung grundlegender Mechanismen der weizenabhängigen anstrengungsinduzierten Anaphylaxie (WDEIA)
Geisslitz S, America AHP, Scherf KA (2020) Anal Bioanal Chem, 412(6): 1277-1289, DOI: 10.1007/s00216-019-02341-9. Mass spectrometry of in-gel digests reveals differences in amino acid sequences of high-molecular-weight glutenin subunits in spelt and emmer compared to common wheat
Geisslitz S, Longin CFH, Scherf KA, Koehler P (2019) Foods, 8(9), DOI: 10.3390/foods8090409. Comparative study on gluten protein composition of ancient (einkorn, emmer and spelt) and modern wheat species (durum and common wheat)
Geißlitz S, Scherf KA, Köhler P (2019) Nachr Chem, 67(1): 38-40, DOI: 10.1002/nadc.20194082916. Proteine im Getreide und die Backeigenschaften
Grimm JE, Steinhaus M (2019) J Agric Food Chem, 67(20): 5838-5846, DOI: 10.1021/acs.jafc.9b01445. Characterization of the major odor-active compounds in jackfruit pulp
Grimm JE, Steinhaus M (2020) J Agric Food Chem, 68(1): 258-266, DOI: 10.1021/acs.jafc.9b06564. Characterization of the major odorants in cempedak—differences to jackfruit
Haag F, Ahmed L, Reiss K, Block E, Batista VS, Krautwurst D (2019) Cell Mol Life Sci, DOI: 10.1007/s00018-019-03279-y. Copper-mediated thiol potentiation and mutagenesis -guided modeling suggest a highly conserved copper-binding motif in human OR2M3
Hackenberg S, Vogel C, Scherf KA, Jekle M, Becker T (2019) Food Chem, 290: 64-71, DOI: 10.1016/j.foodchem.2019.03.016. Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour
Hald C, Dawid C, Tressel R, Hofmann T (2019) J Agric Food Chem, 67(1): 372-378, DOI: 10.1021/acs.jafc.8b06260. Kaempferol 3-O-(2‴-O-Sinapoyl-β-sophoroside) Causes the undesired bitter taste of canola/rapeseed protein isolates
Hammerl R, Frank O, Dietz M, Hirschmann J, Hofmann T (2019) J Agric Food Chem, 67(31): 8500-8509, DOI: 10.1021/acs.jafc.9b03237. Tyrosine induced metabolome alterations of penicillium roqueforti and quantitation of secondary key metabolites in blue-mold cheese
Hammerl R, Frank O, Schmittnägel T, Ehrmann MA, Hofmann T (2019) J Agric Food Chem, 67(18): 5135-5146, DOI: 10.1021/acs.jafc.9b00388. Functional metabolome analysis of penicillium roqueforti by means of differential off-line LC–NMR
Hilgarth M, Lehner EM, Behr J, Vogel RF (2019) J Appl Microbiol, 127(1): 159-174, DOI: 10.1111/jam.14249. Diversity and anaerobic growth of Pseudomonas spp. isolated from modified atmosphere packaged minced beef
Hofstetter CK, Dunkel A, Hofmann T (2019) J Agric Food Chem, 67(31): 8599-8608, DOI: 10.1021/acs.jafc.9b03466. Unified flavor quantitation: toward high-throughput analysis of key food odorants and tastants by means of ultra-high-performance liquid chromatography tandem mass spectrometry
Höll L, Hilgarth M, Geissler AJ, Behr J, Vogel RF (2019) Microbiol Res, 222: 52-59, DOI: 10.1016/j.micres.2019.03.002. Prediction of in situ metabolism of photobacteria in modified atmosphere packaged poultry meat using metatranscriptomic data
Kolbeck S, Behr J, Vogel RF, Ludwig C, Ehrmann MA (2019) J Appl Microbiol, 126(5): 1480-1495, DOI: 10.1111/jam.14224. Acid stress response of Staphylococcus xylosus elicits changes in the proteome and cellular membrane
Lacorn M, Weiss T, Wehling P, Arlinghaus M, Scherf K (2019) J AOAC Int, 102(5): 1535-1543, DOI: 10.5740/jaoacint.19-0094. Quantification of wheat, rye, and barley gluten in oat and oat products by ELISA RIDASCREEN® Total Gluten: collaborative study, first action 2018.15
Laghezza A, Luisi G, Caradonna A, Di Pizio A, Piemontese L, Loiodice F, Agamennone M, Tortorella P (2020) Bioorg Med Chem, 28(3): 115257, DOI: 10.1016/j.bmc.2019.115257. Virtual screening identification and chemical optimization of substituted 2-arylbenzimidazoles as new non-zinc-binding MMP-2 inhibitors
Lainer J, Dawid C, Dunkel A, Gläser P, Wittl S, Hofmann T (2019) J Agric Food Chem, DOI: 10.1021/acs.jafc.9b06655. Characterization of bitter-tasting oxylipins in poppy seeds (Papaver somniferum L.)
Lexhaller B, Colgrave ML, Scherf KA (2019) Front Plant Sci, 10(1530), DOI: 10.3389/fpls.2019.01530. Characterization and relative quantitation of wheat, rye, and barley gluten protein types by liquid chromatography–tandem mass spectrometry
Lexhaller B, Ludwig C, Scherf KA (2019) Nutrients, 11(10), DOI: 10.3390/nu11102263. Comprehensive detection of isopeptides between human tissue transglutaminase and gluten peptides
Mall V, Schieberle P (2019) Sex, Smoke, and Spirits: The Role of Chemistry: 107-116: American Chemical Society. On the importance of phenol derivatives for the peaty aroma attribute of scotch whiskies from Islay
Neiens SD, Steinhaus M (2019) J Agric Food Chem, 67(1): 364-371, DOI: 10.1021/acs.jafc.8b05663. Investigations on the impact of the special flavor hop variety huell Melon on the odor-active compounds in late hopped and dry hopped beers
Nicolotti L, Mall V, Schieberle P (2019) J Agric Food Chem, 67(14): 4011-4022, DOI: 10.1021/acs.jafc.9b00708. Characterization of key aroma compounds in a commercial rum and an Australian red wine by means of a new sensomics-based expert system (SEBES)—an approach to use artificial intelligence in determining food odor codes
Qin C, Qin Z, Zhao D, Pan Y, Zhuang L, Wan H, Di Pizio A, Malach E, Niv MY, Huang L, Hu N, Wang P (2019) Talanta, 199: 131-139, DOI: 10.1016/j.talanta.2019.02.021. A bioinspired in vitro bioelectronic tongue with human T2R38 receptor for high-specificity detection of N-C=S-containing compounds
Roehrer S, Stork V, Ludwig C, Minceva M, Behr J (2019) PLOS ONE, 14(3), e0213469, DOI: 10.1371/journal.pone.0213469. Analyzing bioactive effects of the minor hop compound xanthohumol C on human breast cancer cells using quantitative proteomics
Rohleder AR, Scherf KA, Schieberle P, Koehler P (2019) J Agric Food Chem, 67(40): 11179-11186, DOI: 10.1021/acs.jafc.9b04800. Quantitative analyses of key odorants and their precursors reveal differences in the aroma of gluten-free rice bread and wheat bread
Rossmann A, Buchner P, Savill GP, Hawkesford M J, Scherf KA, Mühling KH (2019) Eur J Agron, 109, 125909. Foliar N application at anthesis alters grain protein composition and enhances baking quality in winter wheat only under a low N fertiliser regimen
Schäfer J, Sebald K, Dunkel A, Hofmann T, Rosenthal I, Schuster R, Atamer Z, Hinrichs J (2019) Int Dairy J, 93: 72-80, DOI: 10.1016/j.idairyj.2019.01.012. A feasibility study on the pilot scale manufacture of fresh cheese from skim milk retentates without acid whey production: Effect of calcium content on bitterness and texture
Schall E, Scherf KA, Bugyi Z, Hajas L, Török K, Koehler P, Poms RE, D'Amico S, Schoenlechner R, Tömösközi S (2020) Food Chem, 313: 126049, DOI: 10.1016/j.foodchem.2019.126049. Characterisation and comparison of selected wheat (Triticum aestivum L.) cultivars and their blends to develop a gluten reference material
Scherf KA (2019) Agrarspektrum, 51: 63-69, Allergene in Weizen: Aufklärung der Ursachen für Gluten-assoziierte Erkrankungen
Scherf KA (2019) Curr Opin Food Sci, 25: 35-41, DOI: 10.1016/j.cofs.2019.02.003. Immunoreactive cereal proteins in wheat allergy, non-celiac gluten/wheat sensitivity (NCGS) and celiac disease
Scherf KA, Lindenau AC, Valentini L, Collado MC, Garcia-Mantrana I, Christensen M, Tomsitz D, Kugler C, Biedermann T, Brockow K (2019) Clin Transl Allergy, 9, 19, DOI: 10.1186/s13601-019-0260-0. Cofactors of wheat-dependent exercise -induced anaphylaxis do not increase highly individual gliadin absorption in healthy volunteers
Schoenauer S, Buergy A, Kreissl J, Schieberle P (2019) J Agric Food Chem, 67(9): 2598-2606, DOI: 10.1021/acs.jafc.9b00353. Structure/odor activity studies on aromatic mercaptans and their cyclohexane analogues synthesized by changing the structural motifs of naturally occurring phenyl alkanethiols
Schulz A, Lang R, Behr J, Hertel S, Reich M, Kümmerer K, Hannig M, Hannig C, Hofmann T (2020) Scie Rep, 10(1): 697, DOI: 10.1038/s41598-020-57531-8. Targeted metabolomics of pellicle and saliva in children with different caries activity
Sebald K, Dunkel A, Hofmann T (2019) J Agric Food Chem, DOI: 10.1021/acs.jafc.9b04581. Mapping taste-relevant food peptidomes by means of sequential window acquisition of all theoretical fragment ion–mass spectrometry
Spaggiari G, Di Pizio A, Cozzini P (2020) Trends Food Sci Technol, 96: 21-29, DOI: 10.1016/j.tifs.2019.12.002. Sweet, umami and bitter taste receptors: State of the art of in silico molecular modeling approaches
Steinhaus M, Arzberger U, Hahn H (2019) Lebensmittelchemische Gesellschaft. Aromastoffe - Ein wichtiges Stück Lebens(mittel)qualität
Thawabteh A, Lelario F, Scrano L, Bufo SA, Nowak S, Behrens M, Di Pizio A, Niv MY, Karaman R (2019) Chem Biol Drug Des, 93(3): 262-271, DOI: 10.1111/cbdd.13409. Bitterless guaifenesin prodrugs—design, synthesis, characterization, in vitro kinetics, and bitterness studies
Tomaszewski M, Dein M, Novy A, Hartman TG, Steinhaus M, Luckett CR, Munafo JP (2019) J Agric Food Chem, 67(5): 1495-1503, DOI: 10.1021/acs.jafc.8b05965. Quantitation and seasonal variation of key odorants in propolis
Töle JC, Behrens M, Meyerhof W (2019) Handb Clin Neurol (pp. 173-185): Elsevier. Chapter 11 - Taste receptor function. In R. L. Doty (Ed.)
Vogel C, Scherf KA, Koehler P (2019) Eur Food Res Technol, 245(1): 167-178, DOI: 10.1007/s00217-018-3149-6. Improvement of technological properties of wheat flour due to effects of thermal and mechanical treatments
Wehling P, Scherf KA (2019) J AOAC Int, DOI: 10.5740/jaoacint.19-0081. Preparation of validation materials for estimating gluten recovery by ELISA according to SMPR 2017.021
Wenning M, Breitenwieser F, Huptas C, Doll E, Bächler B, Schulz A, Dunkel A, Hofmann T, von Neubeck M, Busse HJ, Scherer S (2020) Int J Syst Evol Micr, DOI: 10.1099/ijsem.0.003909. Brevilactibacter flavus gen. nov., sp. nov., a novel bacterium of the family Propionibacteriaceae isolated from raw milk and dairy products and reclassification of Propioniciclava sinopodophylli as Brevilactibacter sinopodophylli comb. Nov
Wigmann ÉF, Behr J, Vogel RF, Niessen L (2019) Appl Microbiol Biotechnol, 103(13): 5323-5337, DOI: 10.1007/s00253-019-09794-z. MALDI-TOF MS fingerprinting for identification and differentiation of species within the Fusarium fujikuroi species complex
Wodak SJ, Paci E, Dokholyan NV, Berezovsky IN, Horovitz A, Li J, Hilser VJ, Bahar I, Karanicolas J, Stock G, Hamm P, Stote RH, Eberhardt J, Chebaro Y, Dejaegere A, Cecchini M, Changeux JP, Bolhuis PG, Vreede J, Faccioli P, Orioli S, Ravasio R, Yan L, Brito C, Wyart M, Gkeka P, Rivalta I, Palermo G, McCammon JA, Panecka-Hofmann J, Wade RC, Di Pizio A, Niv MY, Nussinov R, Tsai CJ, Jang H, Padhorny D, Kozakov D, McLeish T (2019) Structure, 27(4): 566-578, DOI: 10.1016/j.str.2019.01.003. Allostery in its many disguises: from theory to applications
Xu D, Bechtner J, Behr J, Eisenbach L, Geißler AJ, Vogel RF (2019) Int J Food Microbiol, 290: 141-149, DOI: 10.1016/j.ijfoodmicro.2018.10.004. Lifestyle of Lactobacillus hordei isolated from water kefir based on genomic, proteomic and physiological characterization
Xu D, Behr J, Geißler AJ, Bechtner J, Ludwig C, Vogel RF (2019) Int J Food Microbiol, 294: 18-26, DOI: 10.1016/j.ijfoodmicro.2019.01.010. Label-free quantitative proteomic analysis reveals the lifestyle of Lactobacillus hordei in the presence of Sacchromyces cerevisiae
2018
Bader M, Dunkel A, Wenning M, Kohler B, Medard G, Del Castillo E, Gholami A, Kuster B, Scherer S, Hofmann T (2018) J Agric Food Chem, 66 (22): 5621-5634, DOI: 10.1021/acs.jafc.8b02092. Dynamic proteome alteration and functional modulation of human saliva induced by dietary chemosensory stimuli
Bader M, Stolle T, Jennerwein M, Hauck J, Sahin B, Hofmann T (2018) J Agric Food Chem, 66 (29): 7740-7749, DOI: 10.1021/acs.jafc.8b02772. Chemosensate-induced modulation of the salivary proteome and metabolome alters the sensory perception of salt taste and odor-active thiols
Boison J, Allred L, Almy D, Anderson L, Baumert J, Bhandari S, Cebolla A, Chen Y, Crowley E, Diaz-Amigo C, Doi H, Don C, Downs M, Dubiel N, Dyer B, Emerson L, Farrow M, Fritz R, Galera C, Garber E, Godefroy S, Grace T, Hochegger R, Johnson K, Kasturi P, Koerner T, Lacorn M, Massong F, Meinhardt P, Mui T, O'Meara M, Pan SJ, Popping B, Prinster M, Quesada E, Radcliffe S, Scherf K, Sharma G, Shoji M, Stoughton M, Sweeney L, Szpylka J, Taylor S, Tittlemier S, Torgler C, Wehling P, Yeung J, Zweigenbaum J (2018) J AOAC Int, 101 (4): 1238-1242, DOI: 10.5740/jaoacint.SMPR2017.021. Standard method performance requirements (SMPRs(R)) 2017.021: Quantitation of wheat, rye, and barley gluten in oats
Fraunhofer ME, Geißler AJ, Behr J, Vogel RF (2018) Curr Microbiol, 76: 37-47, DOI: 10.1007/s00284-018-1581-2. Comparative genomics of Lactobacillus brevis reveals a significant plasmidome overlap of brewery and insect isolates
Geisslitz S, Ludwig C, Scherf KA, Koehler P (2018) J Agric Food Chem, 66 (46): 12395-12403, DOI: 10.1021/acs.jafc.8b04411. Targeted LC-MS/MS reveals similar contents of α-amylase/trypsin-inhibitors as putative triggers of non-celiac gluten sensitivity in all wheat species except einkorn
Geisslitz S, Wieser H, Scherf KA, Koehler P (2018) J Cereal Sci, 83: 204-212, DOI: 10.1016/j.jcs.2018.08.012. Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn
Glabasnia A, Dunkel A, Frank O, Hofmann T (2018) J Agric Food Chem, 66 (10): 2354-2369, DOI: 10.1021/acs.jafc.7b06142. Decoding the nonvolatile sensometabolome of orange juice (Citrus sinensis)
Grimm JE, Li J-X, Steinhaus M (2018) In: Flavour Science. Proceedings of the XV Weurman Flavour Research Symposium, 18.-22. September 2017, Graz University of Technology, Austria. Siegmund, B.; Leitner, E. (Eds.). Verlag der Technischen Universität Graz, 2018, pp. 213-216, DOI: 10.3217/978-3-85125-593-5. Structure-odour relation in homologous series of alkane-1,1-dithiols and dithio(hemi)acetals
Hajas L, Scherf KA, Torok K, Bugyi Z, Schall E, Poms RE, Koehler P, Tomoskozi S (2018) Food Chem, 267: 387-394, DOI: 10.1016/j.foodchem.2017.05.005. Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis
Hofmann T, Krautwurst D, Schieberle P (2018) J Agric Food Chem, 66 (10): 2197-2203, DOI: 10.1021/acs.jafc.7b06144. Current status and future perspectives in flavor research: Highlights of the 11th Wartburg Symposium on Flavor Chemistry & Biology
Kok BP, Galmozzi A, Littlejohn NK, Albert V, Godio C, Kim W, Kim SM, Bland JS, Grayson N, Fang M, Meyerhof W, Siuzdak G, Srinivasan S, Behrens M, Saez E (2018) Mol Metab, 16: 76-87, DOI: 10.1016/j.molmet.2018.07.013. Intestinal bitter taste receptor activation alters hormone secretion and imparts metabolic benefits
Krautwurst T, Krautwurst D (2018) Chemical Senses 43 (2):135-136, DOI: 10.1093/chemse/bjx069. A review of Allen Barkkume’s book “Hidden scents – The language of smell in the age of approximation”
Kreissl J, Lehmann K, Schieberle P (2018) In: Flavour Science. Proceedings of the XV Weurman Flavour Research Symposium, 18.-22. September 2017, Graz University of Technology, Austria. Siegmund, B.; Leitner, E. (Eds.). Verlag der Technischen Universität Graz, 2018, pp. 487-490. The odour activity value of aroma-active esters – An appropriate means to assess the aroma quality of apple juices
Mall V, Schieberle P (2018) In: Flavour Science. Proceedings of the XV Weurman Flavour Research Symposium, 18.-22. September 2017, Graz University of Technology, Austria. Siegmund, B.; Leitner, E. (Eds.). Verlag der Technischen Universität Graz, 2018, pp. 83-86, DOI: 10.3217/978-3-85125-593-5. Decoding the unique peaty aroma of Islay scotch single malt whisky by means of the sensomics concept
Mall V, Sellami I, Schieberle P (2018) J Agric Food Chem 66 (42): 11073-11082, DOI: 10.1021/acs.jafc.8b04333. Identification and quantitation of four new 2-alkylthiazolidine-4-carboxylic acids formed in orange juice by a reaction of saturated aldehydes with cysteine
Mall V, Sellami I, Schieberle P (2018) J Agric Food Chem 66 (42): 11083-11091, DOI: 10.1021/acs.jafc.8b04334. New degradation pathways of the key aroma compound 1-penten-3-one during storage of not-from-concentrate orange juice
Märkl I, Reglitz K, Steinhaus M (2018) In: Flavour Science. Proceedings of the XV Weurman Flavour Research Symposium, 18.-22. September 2017, Graz University of Technology, Austria. Siegmund, B.; Leitner, E. (Eds.). Verlag der Technischen Universität Graz, 2018, pp. 399-402, DOI: 10.3217/978-3-85125-593-5. Odour-active compounds in an inflatable PVC beach ball
Mittermeier VK, Dunkel A, Hofmann T (2018) Food Chem, 269: 53-62, DOI: 10.1016/j.foodchem.2018.06.123. Discovery of taste modulating octadecadien-12-ynoic acids in golden chanterelles (Cantharellus cibarius)
Neiens SD, Steinhaus M (2018) J Agric Food Chem, 66 (6): 1452-1460, DOI: 10.1021/acs.jafc.7b05859. Odor-active compounds in the special flavor hops Huell Melon and Polaris
Nowak S, Di Pizio A, Levit A, Niv MY, Meyerhof W, Behrens M (2018) Biochim Biophys Acta, 1862 (10): 2162-2173, DOI: 10.1016/j.bbagen.2018.07.009. Reengineering the ligand sensitivity of the broadly tuned human bitter taste receptor TAS2R14
Pignitter M, Lindenmeier M, Andersen G, Herrfurth C, Beermann C, Schmitt JJ, Feussner I, Fulda M, Somoza V (2018) Mol Nutr Food Res, 62 (20): e1800271, DOI: 10.1002/mnfr.201800271. Effect of 1- and 2-month high-dose alpha-linolenic acid treatment on 13 C-labeled alpha-linolenic acid incorporation and conversion in healthy subjects
Prechtl RM, Janßen D, Behr J, Ludwig C, Küster B, Vogel RF, Jakob F (2018) Front Microbiol, 23 (9): 2796, DOI: 10.3389/fmicb.2018.02796. Sucrose-induced proteomic response and carbohydrate utilization of Lactobacillus sakei TMW 1.411 during dextran formation
Pronin D, Scherf KA (2018) Mühle + Mischfutter 1/2018: 18. Proteinzusammensetzung von Weizensorten der letzten 125 Jahre
Reglitz K, Lemke N, Hanke S and Steinhaus M (2018) BrewingScience, 71: 96-99, DOI: 10.23763/BRSC18-13STEINHAUS. On the behavior of the important hop odorant 4-mercapto-4-methylpentan-2-one (4MMP) during dry hopping and during storage of dry hopped beer
Reglitz K, Steinhaus M (2018) In: Flavour Science. Proceedings of the XV Weurman Flavour Research Symposium, 18.-22. September 2017, Graz University of Technology, Austria. Siegmund, B.; Leitner, E. (Eds.). Verlag der Technischen Universität Graz, 2018, pp. 389-392. Key odorants in the artificial leather of car interiors
Schalk K, Koehler P, Scherf KA (2018) J Agric Food Chem, 66 (13): 3581-3592, DOI: 10.1021/acs.jafc.7b05286. 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 (2018) PLoS One, 13 (2): e0192804, DOI: 10.1371/journal.pone.0192804. Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins
Scherf KA (2018) Pädiatrische Allergologie in Klinik und Praxis 01/2018: 15-21. Einfluss von Züchtung und Lebensmittelverarbeitung auf die Prävalenz von Hypersensitivitäten gegenüber Weizen
Scherf KA (2018) FOOD-LAB 1/2018: 51-53. Neueste Erkenntnisse zur Analytik von Gluten in Lebensmitteln
Scherf KA (2018) Mühle + Mischfutter 1/2018: 20. Vorkommen eines zöliakieaktiven 33-mer-Peptides in verschiedenen Weizensorten und -arten
Scherf KA (2018) Gluten quantitation by LC-MS: method of choice? In: Proceedings of the 31st Meeting of the Working Group on Prolamin Analysis and Toxicity (Koehler P, ed), pp 23-30
Scherf KA, Koehler P (2018) J Cereal Sci, 79: 477-485, DOI: 10.1016/j.jcs.2017.12.008. Optimization of micro-scale extension tests for wheat dough and wet gluten
Scherf KA, Wieser H, Koehler P (2018) Food Res Int, 110: 62-72, DOI: 10.1016/j.foodres.2016.11.021. Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products
Schirmer T, Scherf KA (2018) Influence of processing on the extractability and composition of wheat protein fractions. In: Proceedings of the 31st Meeting of the Working Group on Prolamin Analysis and Toxicity (Koehler P, ed), pp 41-47
Schopf M, Scherf KA (2018) J Cereal Sci, 83: 32-41, DOI: 10.1016/j.jcs.2018.07.005. Wheat cultivar and species influence variability of gluten ELISA analyses based on polyclonal and monoclonal antibodies R5 and G12
Sebald K, Dunkel A, Schäfer J, Hinrichs J, Hofmann T (2018) J Agric Food Chem, 66 (42): 11092-11104, DOI: 10.1021/acs.jafc.8b04479. Sensoproteomics: A new approach for the identification of taste-active peptides in fermented foods
Sellami I, Mall V, Schieberle P (2018) J Agric Food Chem, 66 (28): 7428-7440, DOI: 10.1021/acs.jafc.8b02257. Changes in the key odorants and aroma profiles of Hamlin and Valencia orange juices not from concentrate (NFC) during chilled storage
Singldinger B, Dunkel A, Bahmann D, Bahmann C, Kadow D, Bisping B, Hofmann T (2018) J Agric Food Chem, 66 (18): 4660-4673, DOI: 10.1021/acs.jafc.8b01216. New taste-active 3-( O-beta-d-Glucosyl)-2-oxoindole-3-acetic acids and diarylheptanoids in cimiciato-infected hazelnuts
Soares S, Silva MS, Garcia-Estevez I, Grobetamann P, Bras N, Brandao E, Mateus N, de Freitas V, Behrens M, Meyerhof W (2018) J Agric Food Chem, 66 (33): 8814-8823, DOI: 10.1021/acs.jafc.8b03569. Human bitter taste receptors are activated by different classes of polyphenols
Stolle T, Grondinger F, Dunkel A, Hofmann T (2018) Food Chem, 254: 95-102, DOI: 10.1016/j.foodchem.2018.01.160. Quantitative proteomics and SWATH-MS to elucidate peri-receptor mechanisms in human salt taste sensitivity
Vogel C, Scherf KA, Koehler P (2018) Eur Food Res Technol, 244: 1367-1379, DOI: 10.1007/s00217-018-3050-3. Effects of thermal and mechanical treatments on the physicochemical properties of wheat flour
Wieser H, Scherf KA (2018) Nutrients, 10 (10): 1411, DOI: 10.3390/nu10101411. Preparation of a defined gluten hydrolysate for diagnosis and clinical investigations of wheat hypersensitivities
Yoshida T, Kreissl J, Kurobayashi Y, Saito T, Dunkel A, Hofmann T (2018) In: Flavour Science. Proceedings of the XV Weurman Flavour Research Symposium, 18.-22. September 2017, Graz University of Technology, Austria. Siegmund, B.; Leitner, E. (Eds.). Verlag der Technischen Universität Graz, 2018, pp. 147-150. Characterization of key aroma compounds in two types of Keemun tea
Zimmermann R, Delius J, Friedrichs J, Stehl S, Hofmann T, Hannig C, Rehage M, Werner C, Hannig M (2018) Colloid Surface B: Biointerfaces, 174: 451-458, DOI: 10.1016/j.colsurfb.2018.11.028. Impact of oral astringent stimuli on surface charge and morphology of the protein-rich pellicle at the tooth–saliva interphase
2017
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 (2017) Nutrients 9 (11): 1268, DOI: 10.3390/nu9111268. The overlapping area of non-celiac gluten sensitivity (NCGS) and wheat-sensitive irritable bowel syndrome (IBS): an update
Doering C, Grossmann I, Roth M, Jekle M, Koehler P, Becker T (2017) J Food Process Preserv 41 (4), e12998, DOI:10.1111/jfpp.12998. Effect of rye bran particles on structure formation properties of rye dough and bread
Geithe C, Noe F, Kreissl J, Krautwurst D (2017) Chem Senses 42 (3): 181-193, DOI: 10.1093/chemse/bjw117. The broadly tuned odorant receptor OR1A1 is solely specific for 3-Methyl-2,4-nonanedione, a key food odorant in aged wines, tea and other foods
Geithe C, Protze J, Kreuchwig F, Krause G, Krautwurst D (2017) Cell Mol Life Sci, 74 (22): 4209-4229, DOI: 10.1007/s00018-017-2576-z. Structural determinants of a conserved enantiomer-selective carvone binding pocket in the human odorant receptor OR1A1
Hajas L, Scherf KA, Bugyi Z, Török K, Schall E, Köhler P, Tömösközi S (2017) Acta Aliment 46: 187-195, DOI: 10.1556/066.2016.0019. ELISA response and gliadin composition of different wheat varieties grown in multiple harvest years
Hasreiter S, Steinhaus M (2017) Lebensmittelchemie 71: 27. Aromaaktive Verbindungen im Fruchtfleisch von Kakao
Koga S, Bocker U, Wieser H, Koehler P, Uhlen AK, Moldestad A (2017) J Cereal Sci 73: 122-129, DOI: 10.1016/j.jcs.2016.12.003. Polymerisation of gluten proteins in developing wheat grain as affected by desiccation
Krautwurst D (2017) Preface: The chemical senses taste and smell in medicinal chemistry. In: Topics in Medicinal Chemistry - Taste and Smell (Editor D. Krautwurst) Springer Berlin Heidelberg: Berlin, Heidelberg, ISBN 978-3-319-48925-4 pp. v-xii
Kreissl J, Schieberle P (2017) J Agric Food Chem 65 (25): 5198-5208, DOI: 10.1021/acs.jafc.7b01108. Characterization of Aroma-Active Compounds in Italian Tomatoes with Emphasis on New Odorants
Lexhaller B, Koehler P, Scherf KA (2017) Pathogenesis of coeliac disease: conjugates between transglutaminase and gluten peptides. In: Proceedings of the 30th Meeting of the Working Group on Prolamin Analysis and Toxicity (Koehler P, ed) Verlag Deutsche Forschungsanstalt für Lebensmittelchemie (DFA), Freising, pp 55-60
Lexhaller B, Tompos C, Scherf KA (2017) Food Chem 237: 320-330, DOI: 10.1016/j.foodchem.2017.05.121. Fundamental study on reactivities of gluten protein types from wheat, rye and barley with five sandwich ELISA test kits
Li J-X, Schieberle P, Steinhaus M (2017) Eur Food Res Technol 243: 69-79, DOI: 10.1007/s00217-016-2723-z. Development of stable isotope dilution assays for the quantitation of the food odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol and application to durian (Durio zibethinus L.)
Li J-X, Schieberle P, Steinhaus M (2017) J Agric Food Chem 65 (3): 639-647, DOI: 10.1021/acs.jafc.6b05299. Insights into the key compounds of durian (Durio zibethinus L. ‘Monthong’) pulp odor by odorant quantitation and aroma simulation experiments
Maimone M, Manukyan A, Steinhaus M (2017) Lebensmittelchemie 71: 28. Aromaaktive Verbindungen in Heracleum transcaucasicum, einem endemischen Suppenwürzkraut aus Armenien
Maimone M, Manukyan A, Tranchida PQ, Steinhaus M (2017) Eur Food Res Technol 243: 969-977, DOI: 10.1007/s00217-016-2815-9. Odouractive compounds in the traditional Armenian soup seasoning herb Heracleum transcaucasicum
Mall V, Schieberle P (2017) J Agric Food Chem 65 (13): 2776-2783, DOI: 10.1021/acs.jafc.7b00636. Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments
Marcinek P, Geithe C, Krautwurst D (2017) Chemosensory G protein-coupled receptors (GPCR) in blood leukocytes. In: Topics in Medicinal Chemistry - Taste and Smell (Editor D. Krautwurst) Springer Berlin Heidelberg: Berlin, Heidelberg, ISBN 978-3-319-48925-4 pp. 151-173
Neiens S, Geißlitz S, Steinhaus M (2017) Lebensmittelchemie 71: 132. Zum Vorkommen geruchsaktiver Mengen an (1R,4S)-Calamenen in verschiedenen pflanzlichen Lebensmitteln
Neiens S, Steinhaus M (2017) Characterization of odor-active compounds in Huell Melon and Polaris Hops. In: International Hop Growers’ Convention, I.H.G.C., Proceedings of the Scientific-Technical Commission, St. Stefan am Walde, Austria, 25-29 June 2017 (Weihrauch F, ed), Wolnzach: Scientific-Technical Commission of the International Hop Growers’ Convention, I.H.G.C. c/o Hop Research Center Hüll, ISSN 2512-3785, pp. 67-70
Neiens SD, Geißlitz SM, Steinhaus M (2017) Eur Food Res Technol 243: 1073-1081, DOI: 10.1007/s00217-016-2825-7. Aroma-active compounds in Spondias mombin L. fruit pulp
Noe F, Frey T, Fiedler J, Geithe C, Nowak B, Krautwurst D (2017) J Biol Methods 2017;4 (4): e81, DOI: 10.14440/jbm.2017.206. IL-6–HaloTag® enables live-cell plasma membrane staining, flow cytometry, functional expression, and de-orphaning of recombinant odorant receptors
Noe F, Geithe C, Fiedler J, Krautwurst D (2017) Journal of Biological Methods 4 (4): e82 DOI: 10.14440/jbm.2017.207. A bi-functional IL-6-HaloTag® as a tool to measure the cell-surface expression of recombinant odorant receptors and to facilitate their activity quantification
Noe F, Polster J, Geithe C, Kotthoff M, Schieberle P, Krautwurst D (2017) Chem Senses, 42 (3): 195-210, DOI: 10.1093/chemse/bjw118. OR2M3 – a highly specific and narrowly tuned human odorant receptor for the sensitive detection of onion key food odorant 3-mercapto-2-methylpentan-1-ol
Reglitz K, Steinhaus M (2017) J Agric Food Chem 65 (11): 2364-2372, DOI: 10.1021/acs.jafc.7b00455. Quantitation of 4-methyl-4-sulfanylpentan-2-one (4MSP) in hops by a stable isotope dilution assay in combination with GC×GCTOFMS: method development and application to study the influence of variety, provenance, harvest year, and processing on 4MSP concentrations
Röckendorf N, Meckelein B, Scherf KA, Schalk K, Koehler P, Frey A (2017) PLoS ONE 12 (7): e0181566, DOI: 10.1371/journal.pone.0181566. Identification of novel antibody-reactive detection sites for comprehensive gluten monitoring
Schalk K, Lang C, Wieser H, Koehler P, Scherf KA (2017) Quantitation of the 33-mer peptide from α-gliadins in wheat flours by LC-MS/MS. In: Proceedings of the 30th Meeting of the Working Group on Prolamin Analysis and Toxicity (Koehler P, ed) Verlag Deutsche Forschungsanstalt für Lebensmittelchemie (DFA), Freising, pp 33-40
Schalk K, Lang C, Wieser H, Koehler P, Scherf KA (2017) Sci Rep 7: 45092, DOI: 10.1038/srep45092. Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry
Schalk K, Lexhaller B, Koehler P, Scherf KA (2017) PLoS One 12 (2): e0172819/1-e0172819/20, DOI: 10.1371/journal.pone.0172819. Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials
Scherf KA (2017) Brot+Backwaren 06/2017: 52-55. Auf Spurensuche – Analytik von Gluten in Lebensmitteln
Scherf KA (2017) AOAC Food Allergen Community Newsletter 8(1): 3, Gluten protein types from wheat, rye, barley and oats for use as reference materials
Scherf KA (2017) Brot+Backwaren 02/2017: 52-55. Gluten-abbauende Peptidasen zur Herstellung glutenfreier Produkte (auch in Englisch: baking+biscuit international und Russisch: Хлеб+выпечка)
Scherf KA (2017) Food Anal Methods 10 (1): 234-246, DOI: 10.1007/s12161-016-0573-8. Gluten analysis of wheat starches with seven commercial ELISA test kits - up to six different values
Scherf KA (2017) Getreide, Mehl und Brot 3/2017: 118-121. Glutenfreie Diät – Medienhype oder Notwendigkeit?
Scherf KA, Koehler P (2017) Am Lab 49 (2):16-18. Improved method to quantitate gluten in purified wheat starch
Scherf KA, Koehler P (2017) Cereal Foods World 62 (4): 156-160, DOI: 10.1094/CFW-58-3-0402. AACCI approved methods protein and enzyme methods technical committee collaborative study: detection of gluten in corn flour and cornbased foods by R5 qualitative test method
Scherf KA, Wieser H, Köhler P (2017) Getreide, Mehl und Brot 1/2017: 3-7. Strategien zur Entfernung von Gluten aus glutenhaltigen Rohstoffen
Schmid M, Wieser H, Koehler P (2016) Cereal Chem 93 (6): 536-542, DOI: 10.1094/CCHEM-04-16-0078-R. Isolation and characterization of highmolecular-weight (HMW) gliadins from wheat flour
Schmid M, Wieser H, Koehler P (2017) Cereal Chem 94: 546-553, DOI: 10.1094/CCHEM-08-16-0216-R. Alkylation of free thiol groups during extraction: effects on the osborne fractions of wheat flour
Schmid M, Wieser H, Koehler P (2017) J Cereal Sci, 78: 66-74, DOI: 10.1016/j.jcs.2016.12.007. Disulphide structure of high-molecular-weight (HMW-) gliadins as affected by terminators
Shetty R, Vestergaard M, Jessen F, Hagglund P, Knorr V, Koehler P, Prakash HS, Hobley TJ (2017) Enzyme Microb Technol 107: 57-63, DOI: 10.1016/j.enzmictec.2017.08.002. Discovery, cloning and characterisation of proline specific prolyl endopeptidase, a gluten degrading thermo-stable enzyme from Sphaerobacter thermophiles
Steinhaus M (2017) J Agric Food Chem 65 (10): 2141-2146, DOI: 10.1021/acs.jafc.7b00197. Confirmation of 1-phenylethane-1-thiol as character impact aroma compound in curry leaves and its behavior during tissue disruption, drying, and frying
Steinhaus M (2017) Lebensmittelchemie 71: 28. Geruchsaktive Verbindungen in Curryblättern
Vogel C, Scherf K, Köhler P (2017) Food Lab 4/2017: 20-25. Auswirkungen von thermischen und mechanischen Behandlungen auf die Proteinverteilung und die funktionellen Eigenschaften von Weizenmehl
Weichert H, Högy P, Mora-Ramirez I, Fuchs J, Eggert K, Koehler P, Weschke W, Fangmeier A, Weber (2017) J Exp Bot, 68 (20): 5511-5525, DOI: 10.1093/jxb/erx366. Grain yield and quality responses of wheat expressing a barley sucrose transporter to combined climate change factors.
2016
Andersen G, Krautwurst D (2016) Trace amine-associated receptors in the cellular immune system. In: Trace Amines and Neurological Disorders: Potential Mechanisms and Risk Factors (Farooqui T, Farooqui A, eds), Oxford: Academic Press, ISBN: 978-0-12-803603-7, pp 97-106
Franitza L, Granvogl M, Schieberle P (2016) J Agric Food Chem 64: 637-645. Characterization of the key aroma compounds in two commercial rums by means of the Sensomics approach
Franitza L, Granvogl M, Schieberle P (2016) J Agric Food Chem 64: 9041-9053. Influence of the production process on the key aroma compounds of rum: From molasses to the spirit
Geißlitz S, Neiens S, Steinhaus M (2016) Lebensmittelchemie 70: 113. Identifizierung aromaaktiver Verbindungen in Cajá
Geithe C, Andersen G, Malki A, Krautwurst D (2015) J Agric Food Chem 63: 9410-9420. A butter aroma recombinate activates human class-I odorant receptors
Geithe C, Krautwurst D (2015) Chirality matters - Enantioselective orthologous odorant receptors for related terpenoid structures. In: Importance of chirality to flavor compounds (Engel K-H, Takeoka G, eds), Washington, DC: American Chemical Society, ISBN: 978-0-841231-14-6, pp 161-181
Grimm JE, Steinhaus M (2015) ACS Symp Ser 1212: 123-133. Characteristic chiral sulfur compounds aroma-active in cempedak (Artocarpus integer (Thunb.) Merr.) fruits
Grimm JE, Steinhaus M. (2016) Lebensmittelchemie 70: 139. Aromaaktive Verbindungen in Cempedak – Unterschiede zu Jackfrucht
Grossmann I, Doering C, Jekle M, Becker T, Koehler P (2016) J Agric Food Chem 64: 5751-5758. Compositional changes and baking performance of rye dough as affected by microbial transglutaminase and xylanase
Grossmann I, Koehler P (2016) J Cereal Sci 70: 1-8. Fractionation-reconstitution studies to determine the functional properties of rye flour constituents
Heilig A, Sonne A, Schieberle P, Hinrichs J (2016) J Agric Food Chem 64: 4450–4470. Determination of aroma compound partition coefficients in aqueous, polysaccharide, and dairy matrices using the phase ratio variation method: A review and modeling approach
Heilig A, Heimpel K, Sonne A, Schieberle P, Hinrichs J (2016) Int Dairy J 56: 101-107. An approach to adapt aroma in fat-free yoghurt systems: Modelling and transfer to pilot scale
Kerpes R, Knorr V, Procopio S, Koehler P, Becker T (2016) J Cereal ci, 68: 93-99. Gluten-specific peptidase activity of barley as affected by germination and its impact on gluten degradation
Knorr V, Kerpes R, Wieser H, Zarnkow M, Becker T, Koehler P (2016) Eur Food Res Technol 242: 585-597. Production and application of barley malt extract with high peptidase activity for the degradation of gluten in wort
Knorr V, Wieser H, Koehler P (2016) Eur Food Res Technol 242: 1129-1140. Production of gluten-free beer by peptidase treatment
Koehler H, Andersen G (2016) Ernährungs Umschau 8/16: 29-32. Alte Weizenarten neu entdeckt - Renaissance von Einkorn und Emmer
Koehler P, Wieser H, Scherf KA (2016) Celiac disease. In: Encyclopedia of Food Grains, 2nd ed., Volume 2: Nutrition and Food Grains (Wrigley CW, Corke H, Seetharaman, K, Faubion J, eds) Academic Press Elsevier, Oxford, Waltham, ISBN 978-3-946117-02-5, pp 83-90
Koehler P, Wieser H, Scherf KA (2016) Gluten. In: Allergene in Lebensmitteln, 16. Aktualisierung, März 2016 (Busch U, Meyer AH, Waiblinger H-U, Worm M, eds) Behr’s Verlag, Hamburg, II.3.12
Kopp M, Morisset R, Koehler P, Rychlik M (2016) PLoS ONE 11(6): e0156610. Stable isotope dilution assays for clinical analyses of folates and other one-carbon metabolites: application to folate-deficiency studies
Krautwurst D, Krautwurst T (2016) Chem Senses 41: 473-474. A review of Michael Stoddart
Krautwurst D (2016) A preface – The chemical sense taste and smell in medicinal chemistry. In: Taste and Smell - Topics in Medicinal Chemistry (Krautwurst D, ed), Springer, Berlin, Heidelberg: Berlin, Heidelberg, ISBN: 978-3-319-48925-4
Lacorn M, Scherf KA, Uhlig S, Weiss T, Augustin G, Baumert J, Brown H, Chirdo F, Da Costa P, Flanagan A, Gelroth J, Hallgren M, Hochegger R, Koehler P, Koerner T, Kraft L, Lattanzio R, O'Connor G; Sontag-Strohm T, Thompson D, Toemoeskoezi S, Wehling P (2016) J AOAC Int 99: 730-737. Determination of gluten in processed and nonprocessed corn products by qualitative R5 immunochromatographic dipstick: collaborative study, first action 2015.16.
Lexhaller B, Tompos C, Scherf KA (2016) Anal Bioanal Chem 408: 6093-6104. Comparative analysis of prolamin and glutelin fractions from wheat, rye and barley with five sandwich ELISA test kits
Lexhaller B, Tompos C, Wieser H, Koehler P, Scherf KA (2016) Comparative analysis of prolamin and glutelin fractions with ELISA test kits. In: Proceedings of the 29th Meeting of the Working Group on Prolamin Analysis and Toxicity (Koehler P, ed) Verlag Deutsche Forschungsanstalt für Lebensmittelchemie (DFA), Freising, ISBN: 978-3-946117-02-5, pp 21-26
Li, J-X, Schieberle P, Steinhaus M (2017) Eur Food Res Technol 243: 69-79. Development of stable isotope dilution assays for the quantitation of the food odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol and application to durian (Durio zibethinus L.) pulp
Lindhorst AC, Steinhaus M (2016) Eur Food Res Technol 242: 967-975. Aroma-active compounds in the fruit of the hardy kiwi (Actinidia arguta) cultivars Ananasnaya, Bojnice, and Dumbarton Oaks: Differences to common kiwifruit (Actinidia deliciosa ‘Hayward’)
Longin CFH, Ziegler J, Schweiggert R, Koehler P, Carle R, Wuerschum T (2016) Crop Sci 56: 302-311. Comparative study of hulled (einkorn, emmer, and spelt) and naked wheats (durum and bread wheat): agronomic performance and quality traits
Mall V, Schieberle P (2016) J Agric Food Chem 64: 6433–6442. Characterization of key aroma compounds in raw and thermally processed prawns and thermally processed lobsters by application of aroma extract dilution analysis
Mäkinen OE, Zannini E, Koehler P, Arendt EK (2016) Food Chem 196: 17-24. Heat-denaturation and aggregation of quinoa (Chenopodium quinoa) globulins as affected by the pH value
Marcinek P, Geithe C, Krautwurst D (2016) Chemosensory G protein-coupled receptors (GPCR) in blood leukocytes. In: Taste and Smell - Topics in Medicinal Chemistry (Krautwurst D, ed) Springer Berlin Heidelberg: Berlin, Heidelberg, ISBN: 978-3-319-48925-4, pp 151-173
Marti A, Augst E, Cox S, Koehler P (2015) J Cereal Sci 66: 89-95. Correlations between gluten aggregation properties defined by the GlutoPeak test and content of quality-related protein fractions of winter wheat flour
Matheis K, Granvogl M, Schieberle P (2016) J Agric Food Chem 64: 646-652. Quantitation and enantiomeric ratios of aroma compounds formed by an Ehrlich degradation of L-isoleucine in fermented foods
Mueller E, Koehler P, Scherf KA (2016) Food Chem 192: 1116-1123. Applicability of salt reduction strategies in pizza crust
Mueller E, Wieser H, Koehler P (2016) J Cereal Sci 70: 79-84. Preparation and chemical characterisation of glutenin macropolymer (GMP) gel
Munafo JP, Didzbalis J, Schnell RJ, Steinhaus M (2016) J Agric Food Chem 64: 4312-4318. Insights into the key aroma compounds in mango (Mangifera indica L. 'Haden') fruits by stable isotope dilution quantitation and aroma simulation experiments
Muranyi IS, Otto C, Pickardt C, Osen R, Koehler P, Schweiggert-Weisz U (2015) J Food Sci 81: C2656-C2663. Influence of the isolation method on the technofunctional properties of protein isolates from Lupinus angustifolius L
Muranyi IS, Volke D, Hoffmann R, Eisner P, Herfellner T, Brunnbauer M, Koehler P, Schweiggert-Weisz U (2016) Food Chem 207: 6-15. Protein distribution in lupin protein isolates from Lupinus angustifolius L. prepared by various isolation techniques
Neiens S, Steinhaus M (2016) Lebensmittelchemie 70: 115-116. Identifizierung aromaaktiver Verbindungen in den Flavor-Hopfen Hüll Melon und Polaris mit Hilfe einer vergleichenden Aromaextraktverdünnungsanalyse
Neiens S, Steinhaus M. (2016) Lebensmittelchemie 70: 146. Charakteristische Sortenunterschiede in den Schlüsselaromastoffen deutscher Flavor-Hopfen
Ortner E, Granvogl M, Schieberle P (2016) J Agric Food Chem 64: 8179–8190. Elucidation of thermally induced changes in key odorants of white mustard seeds (Sinapis alba L.) and rapeseeds (Brassica napus L.) using Molecular Sensory Science
Pavez C, Agosin E, Steinhaus M (2016) J Agric Food Chem 64: 3417-3421. Odorant screening and quantitation of thiols in Carmenere red wine by gas chromatography–olfactometry and stable isotope dilution assays
Pollner G, Schieberle P (2016) J Agric Food Chem 64: 627-63. Characterization of the key odorants in commercial cold-pressed oils from unpeeled and peeled rapeseeds by the Sensomics approach
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