Publications

2023

Ersoy, F., Beinhorn, P., Schalk, K., Scherf, K.A., Berger, R.G., and Krings, U. (2023). A Prolyl Endopeptidase from Flammulina velutipes Degrades Celiac Disease-Inducing Peptides in Grain Flour Samples. Catalysts 13, 158. 10.3390/catal13010158
Nicoli, A., Haag, F., Marcinek, P., He, R., Kreißl, J., Stein, J., Marchetto, A., Dunkel, A., Hofmann, T., Krautwurst, D., and Di Pizio, A. (2023). Modeling the Orthosteric Binding Site of the G Protein-Coupled Odorant Receptor OR5K1. J Chem Inf Model. 10.1021/acs.jcim.2c00752.
Schirmer, T.M., and Scherf, K.A. (2023). Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins. Curr Res Food Sci 6, 100431. 10.1016/j.crfs.2022.100431.
Yang, Y., Frank, S., Wei, X., Wang, X., Li, Y., Steinhaus, M., and Tao, Y. (2023). Molecular Rearrangement of Four Typical Grape Free Terpenes in the Wine Environment. J Agric Food Chem. 10.1021/acs.jafc.2c07576.

2022

Andersen, G., Kahlenberg, K., Krautwurst, D., and Somoza, V. (2022). [6]-Gingerol Facilitates CXCL8 Secretion and ROS Production in Primary Human Neutrophils by Targeting the TRPV1 Channel. Mol Nutr Food Res, e2200434. 10.1002/mnfr.202200434.
Behrens, M., and Lang, T. (2022). Extra-Oral Taste Receptors-Function, Disease, and Perspectives. Front Nutr 9, 881177. 10.3389/fnut.2022.881177.
Bej, S., Sarkar, J., Biswas, S., Mitra, P., Chakrabarti, P., and Wolkenhauer, O. (2022). Identification and epidemiological characterization of Type-2 diabetes sub-population using an unsupervised machine learning approach. Nutr Diabetes 12, 27. 10.1038/s41387-022-00206-2.
Beltrán, L.R., Sterneder, S., Hasural, A., Paetz, S., Hans, J., Ley, J.P., and Somoza, V. (2022). Reducing the Bitter Taste of Pharmaceuticals Using Cell-Based Identification of Bitter-Masking Compounds. Pharmaceuticals 15, 317. 10.3390/ph15030317.
Berke, N.A., Di Pizio, A., Vaden, T.D., Shoval, I., Gover, O., Waiger, D., Solomon, G., Sepčić, K., and Schwartz, B. (2022). Critical Sites on Ostreolysin Are Responsible for Interaction with Cytoskeletal Proteins. Biomedicines 10, 2442.
Christa, P., Dunkel, A., Krauss, A., Stark, T.D., Dawid, C., and Hofmann, T. (2022). Discovery and Identification of Tastants and Taste-Modulating N-Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach. J Agric Food Chem. 10.1021/acs.jafc.2c02623.
Deck, C.M., Behrens, M., Wendelin, M., Ley, J.P., Krammer, G.E., and Lieder, B. (2022). Impact of lactisole on the time-intensity profile of selected sweeteners in dependence of the binding site. Food Chem X 15, 100446. 10.1016/j.fochx.2022.100446.
De Leon, G., Frohlich, E., Fink, E., Di Pizio, A., and Salar-Behzadi, S. (2022). Premexotac: Machine Learning Bitterants Predictor for Advancing Pharmaceutical Development. Int J Pharm, 122263. 10.1016/j.ijpharm.2022.122263.
Dieterich, W., Schuster, C., Gundel, P., Scherf, K.A., Pronin, D., Geisslitz, S., Borner, A., Neurath, M.F., and Zopf, Y. (2022). Proteins from Modern and Ancient Wheat Cultivars: Impact on Immune Cells of Healthy Individuals and Patients with NCGS. Nutrients 14. 10.3390/nu14204257.
Dirndorfer, S., Hammerl, R., Kitajima, S., Kitada, R., Frank, O., Dunkel, A., and Hofmann, T. (2022). Identification and Quantitation of Taste-Active Compounds in Dried Scallops by Combined Application of the Sensomics and a Quantitative NMR Approach. J Agric Food Chem 70, 247-259. 10.1021/acs.jafc.1c05257.*
Fischer, S., Hamed, M., Emmert, S., Wolkenhauer, O., Fuellen, G., and Thiem, A. (2022). The Prognostic and Predictive Role of Xeroderma Pigmentosum Gene Expression in Melanoma. Front Oncol 12, 810058. 10.3389/fonc.2022.810058.
Frank, S., and Schieberle, P. (2022). Changes in the Major Odorants of Grape Juice during Manufacturing of Dornfelder Red Wine. J Agric Food Chem. 10.1021/acs.jafc.2c06234.
Frey, T., Kwadha, C.A., Haag, F., Pelletier, J., Wallin, E.A., Holgersson, E., Hedenström, E., Bohman, B., Bengtsson, M., Becher, P.G., Krautwurst, D., Witzgall, P. (2022). The human odorant receptor OR10A6 is tuned to the pheromone of the commensal fruit fly Drosophila melanogaster. iScience, 105269. 10.1016/j.isci.2022.105269.
Gabler, A.M., Gebhard, J., Norwig, M.C., Eberlein, B., Biedermann, T., Brockow, K., and Scherf, K.A. (2022). Basophil Activation to Gluten and Non-Gluten Proteins in Wheat-Dependent Exercise-Induced Anaphylaxis. Front Allergy 3, 822554. 10.3389/falgy.2022.822554.
Geisslitz, S., Islam, S., Buck, L., Grunwald-Gruber, C., Sestili, F., Camerlengo, F., Masci, S., and D'Amico, S. (2022). Absolute and relative quantitation of amylase/trypsin-inhibitors by LC-MS/MS from wheat lines obtained by CRISPR-Cas9 and RNAi. Front Plant Sci 13, 974881. 10.3389/fpls.2022.974881.
Gregor, A., Huber, L., Auernigg-Haselmaier, S., Sternberg, F., Billerhart, M., Dunkel, A., Somoza, V., Ogris, M., Kofler, B., Longo, V.D., et al. (2022). A Comparison of the Impact of Restrictive Diets on the Gastrointestinal Tract of Mice. Nutrients 14, 3120. 10.3390/nu14153120.
Haag, F., Di Pizio, A., and Krautwurst, D. (2022). The key food odorant receptive range of broadly tuned receptor OR2W1. Food Chem 375, 131680. 10.1016/j.foodchem.2021.131680.*
Hoch, M., Smita, S., Cesnulevicius, K., Lescheid, D., Schultz, M., Wolkenhauer, O., and Gupta, S. (2022). Network- and enrichment-based inference of phenotypes and targets from large-scale disease maps. NPJ Syst Biol Appl 8, 13. 10.1038/s41540-022-00222-z.
Jahn, B., Friedrich, S., Behnke, J., Engel, J., Garczarek, U., Munnich, R., Pauly, M., Wilhelm, A., Wolkenhauer, O., Zwick, M., et al. (2022). On the role of data, statistics and decisions in a pandemic. Adv Stat Anal, 1-34. 10.1007/s10182-022-00439-7.
Junger, M., Mittermeier-Klessinger, V.K., Farrenkopf, A., Dunkel, A., Stark, T., Frohlich, S., Somoza, V., Dawid, C., and Hofmann, T. (2022). Sensoproteomic Discovery of Taste-Modulating Peptides and Taste Re-engineering of Soy Sauce. J Agric Food Chem 70, 6503-6518. 10.1021/acs.jafc.2c01688.
Lang, R., Beusch, A., and Dirndorfer, S. (2022). Metabolites of dietary atractyligenin glucoside in coffee drinkers' urine. Food Chemistry, 135026. 10.1016/j.foodchem.2022.135026.
Lang, T., Frank, O., Lang, R., Hofmann, T., and Behrens, M. (2022). Activation Spectra of Human Bitter Taste Receptors Stimulated with Cyclolinopeptides Corresponding to Fresh and Aged Linseed Oil. J Agric Food Chem. 10.1021/acs.jafc.2c00976.
Lang, R., Lang, T., Dunkel, A., Ziegler, F., and Behrens, M. (2022). Overlapping activation pattern of bitter taste receptors affect sensory adaptation and food perception. Frontiers. 10.3389/fnut.2022.1082698.
León B, González G, Nicoli A, Rojas A, Di Pizio A, Ramirez-Carvajal L, Jiménez C (2022) Phylogenetic and mutation analysis of the Venezuelan equine encephalitis virus sequence isolated in Costa Rica from a mare with encephalitis. Vet Sci 9(6):258. 10.3390/vetsci9060258.
Liang, D., Dirndorfer, S., Somoza, V., Krautwurst, D., Lang, R., and Hofmann, T. (2022). Metabolites of Key Flavor Compound 2,3,5-Trimethylpyrazine in Human Urine. J Agric Food Chem. 10.1021/acs.jafc.2c06418.
Lieder, B., Conka, J., Reiner, A.T., Zabel, V., Ameur, D., Somoza, M.M., Sebekova, K., Celec, P., and Somoza, V. (2022). Long-Term Consumption of a Sugar-Sweetened Soft Drink in Combination with a Western-Type Diet Is Associated with Morphological and Molecular Changes of Taste Markers Independent of Body Weight Development in Mice. Nutrients 14. ARTN 594 10.3390/nu14030594.
Lietard, J., Ameur, D., and Somoza, M.M. (2022). Sequence-dependent quenching of fluorescein fluorescence on single-stranded and double-stranded DNA. RSC Adv 12, 5629-5637. 10.1039/d2ra00534d.
Margulis, E., Slavutsky, Y., Lang, T., Behrens, M., Benjamini, Y., and Niv, M.Y. (2022). BitterMatch: recommendation systems for matching molecules with bitter taste receptors. J Cheminform 14, 45. 10.1186/s13321-022-00612-9.
Methner, Y., Dancker, P., Maier, R., Latorre, M., Hutzler, M., Zarnkow, M., Steinhaus, M., Libkind, D., Frank, S., Jacob, F. (2022). Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone. Foods 11, 1038. 10.3390/foods11071038.
Nicoli, A., Dunkel, A., Giorgino, T., de Graaf, C., and Di Pizio, A. (2022). Classification Model for the Second Extracellular Loop of Class A GPCRs. J Chem Inf Model. 10.1021/acs.jcim.1c01056.
Peters, V.C.T., Dunkel, A., Frank, O., Rajmohan, N., McCormack, B., Dowd, E., Didzbalis, J., Gianfagna, T.J., Dawid, C., and Hofmann, T. (2022). High-Throughput Flavor Analysis and Mapping of Flavor Alterations Induced by Different Genotypes of Mentha by Means of UHPLC-MS/MS. J Agric Food Chem. 10.1021/acs.jafc.2c01689.
Pirkwieser, P., Grosshagauer, S., Dunkel, A., Pignitter, M., Schneppe, B., Kraemer, K., and Somoza, V. (2022). Evaluation of spray-dried eggs as a micronutrient-rich nutritional supplement. Frontiers in Nutrition 9. 10.3389/fnut.2022.984715.
Richter, P., Sebald, K., Fischer, K., Behrens, M., Schnieke, A., and Somoza, V. (2022). Bitter Peptides YFYPEL, VAPFPEVF, and YQEPVLGPVRGPFPIIV, Released during Gastric Digestion of Casein, Stimulate Mechanisms of Gastric Acid Secretion via Bitter Taste Receptors TAS2R16 and TAS2R38. J Agric Food Chem. 10.1021/acs.jafc.2c05228.
Schaudy, E., Hölz, K., Lietard, J. & Somoza M.M. (2022). Simple synthesis of massively parallel RNA microarrays via enzymatic conversion from DNA microarrays. Nat Commun 13, 3772. 10.1038/s41467-022-31370-9.
Schlumpberger, P., Stübner, C.A. & Steinhaus, M. (2022) Development and evaluation of an automated solvent-assisted flavour evaporation (aSAFE). Eur Food Res Technol. 10.1007/s00217-022-04072-1.
Schuster, C., Huen, J., Scherf, K.A. (2022). Comprehensive study on gluten composition and baking quality of winter wheat. Cereal Chemistry. 10.1002/cche.10606.
Uellendahl-Werth, F., Maj, C., Borisov, O., Juzenas, S., Wacker, E.M., Jorgensen, I.F., Steiert, T.A., Bej, S., Krawitz, P., Hoffmann, P., et al. (2022). Cross-tissue transcriptome-wide association studies identify susceptibility genes shared between schizophrenia and inflammatory bowel disease. Commun Biol 5, 80. 10.1038/s42003-022-03031-6.
Utz, F., Spaccasassi, A., Kreissl, J., Stark, T.D., Tanger, C., Kulozik, U., Hofmann, T., Dawid, C. (2022). Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.). Foods 11, 412. 10.3390/foods11030412.
Wieczorek, M.N., Dunkel, A., Szwengiel, A., Czaczyk, K., Drożdżyńska, A., Zawirska-Wojtasiak, R., Jeleń, H.H. (2022). The Relation between Phytochemical Composition and Sensory Traits of Selected Brassica Vegetables. LWT-Food Sci Technol, 156. 10.1016/j.lwt.2021.113028.*
*Available online first at the end of December 2021

2021

Agamennone M, Nicoli A, Bayer S, Weber V, Borro L, Gupta S, Fantacuzzi M, Di Pizio A (2021) Methods Cell Biol, DOI: 10.1016/bs.mcb.2021.06.012. Protein-protein interactions at a glance: protocols for the visualization of biomolecular interactions
Bayer S, Mayer AI, Borgonovo G, Morini G, Di Pizio A, Bassoli A (2021) J Agric Food Chem, DOI: 10.1021/acs.jafc.1c05057. Chemoinformatics View on Bitter Taste Receptor Agonists in Food
Behrens M, Di Pizio A, Rede, U, Meyerhof W, Korsching S.I. (2021) Genome Biol Evol, 13(1):evaa264, DOI: 10.1093/gbe/evaa264. At the root of T2R gene evolution: Recognition profiles of coelacanth and zebrafish bitter receptors
Behrens M (2021) Pharmacology of TAS1R2/TAS1R3 Receptors and Sweet Taste. Handbook of experimental pharmacology, DOI:10.1007/164_2021_438
Ben Abu N, Mason PE, Klein H, Dubovski N, Ben Shoshan-Galeczki Y, Malach E, Pražienková V, Maletínská L, Tempra C, Chamorro VC, Cvačka J, Behrens M, Niv MY, Jungwirth P (2021) Commun Biol 4, 440, DOI: 10.1038/s42003-021-01964-y. Sweet taste of heavy water
Bej S, Galow AM, David R, Wolfien M, Wolkenhauer O (2021) BMC Bioinformatics, 22(1):557, DOI: 10.1186/s12859-021-04469-x. Automated annotation of rare-cell types from single-cell RNA-sequencing data through synthetic oversampling
Bej S, Schulz K, Srivastava P, Wolfien M, Wolkenhauer O (2021) IEEE Access, DOI: 1109/ACCESS.2021.3108450. A multi-schematic classifier-independent oversampling approach for imbalanced datasets
Bej S, Srivastava P, Wolfien M, Wolkenhauer O (2021) International Joint Conference on Neural Networks (IJCNN), 2021, 1-8, DOI: 10.1109/IJCNN52387.2021.9534072. Combining uniform manifold approximation with localized affine shadowsampling improves classification of imbalanced datasets
Bösl M, Dunkel A, Hofmann TF (2021) J Agric Food Chem, 69(4):1405-1412, DOI: 10.1021/acs.jafc.0c07144. Rapid, high-throughput quantitation of odor-active 2-acetyl azaheterocycles in food products by UHPLC-MS/MS
Cecchetto C, Di Pizio A, Genovese F, Calcinoni O, Macchi A, Dunkel A, Ohla K, Spinelli S, Farruggia MC, Joseph PV, Menini A, Cantone E, Dinnella C, Cecchini MP, D’Errico A, Mucignat-Caretta C, Parma V, Dibattista M (2021) Scie Rep, 11:17504, DOI: 10.1038/s41598-021-96987-0. Assessing the extent and timing of chemosensory impairments during COVID-19 pandemic
Dach A, Schieberle P (2021) J Agric Food Chem 69(5), 1578-1588, DOI: 10.1021/acs.jafc.0c07498. Characterization of the key aroma compounds in a freshly prepared oat (Avena sativa L.) pastry by application of the sensomics approach
Dach A, Schieberle P (2021) J Agric Food Chem 69(5), 1589-1597, DOI: 10.1021/acs.jafc.0c07499. Changes in the concentrations of key aroma compounds in oat (Avena sativa) flour during manufacturing of oat pastry
Debong M, Lang R, N’Diaye K, Buettner A, Hofmann T, Loos HM (2021) Proceedings of the 16th Weurman Flavour Research Symposium, DOI:10.5281/zenodo.5346462. Tracing odour- and taste-active compounds in human milk
Debong MW, N´Diaye K, Owsienko D, Schöberl D, Ammar T, Lang R, Buettner, A, Hofmann T, Loos HM (2021) Mol Nutr Food Res, DOI: 10.1002/mnfr.202100507. Dietary linalool is transferred into the milk of nursing mothers
Dirndorfer S, Hammerl R, Kitajima S, Kitada R, Frank O, Dunkel A, Hofmann T (2021) J Agric Food Chem, DOI: 10.1021/acs.jafc.1c05257. Identification and Quantitation of Taste-Active Compounds in Dried Scallops by Combined Application of the Sensomics and a Quantitative NMR Approach
Fahmy AR, Amann LS, Dunkel A, Frank O, Dawid C, Hofmann T, Becker T, Jekle M (2021) Innov Food Sci Emerg Technol, DOI: 10.1016/j.ifset.2021.102743. Sensory design in food 3D printing – Structuring, texture modulation, taste localization, and thermal stabilization
Féchir M, Reglitz K, Mall V, Voigt J, Steinhaus M (2021) J Agric Food Chem, 69(29):8190-8199, DOI: 10.1021/acs.jafc.1c01846. Molecular Insights into the contribution of specialty barley malts to the aroma of bottom-fermented lager beers
Frank S, Reglitz K, Mall V, Morgenstern U, Steinhaus M (2021) Indoor Air, 31:1038-1049, DOI: 10.1111/ina.12821. Molecular background of the undesired odor of polypropylene materials and insights into the sources of key odorants
Gabler AM, Gebhard J, Eberlein B, Biedermann T, Scherf KA, Brockow K (2021) Clin Transl Allergy, 11(6), e12050, DOI: 10.1002/clt2.12050. The basophil activation test differentiates between patients with wheat-dependent exercise-induced anaphylaxis and control subjects using gluten and isolated gluten protein types
Gerkin RC, Ohla K, Veldhuizen MG, Joseph PV, Kelly CE, Bakke AJ, Steele KE, Farruggia MC, Pellegrino R, Pepino MY, Bouysset C, Soler GM, Pereda-Loth V, Dibattista M, Cooper KW, Croijmans I, Di Pizio A, Ozdener MH, Fjaeldstad AW, Lin C, Sandell MA, Singh PB, Brindha VE, Olsson SB, Saraiva LR, Ahuja G, Alwashahi MK, Bhutani S, D'Errico A, Fornazieri MA, Golebiowski J, Dar Hwang L, Öztürk L, Roura E, Spinelli S, Whitcroft KL, Faraji F, Fischmeister FPS, Heinbockel T, Hsieh JW, Huart C, Konstantinidis I, Menini A, Morini G, Olofsson JK, Philpott CM, Pierron D, Shields VDC, Voznessenskaya VV, Albayay J, Altundag A, Bensafi M, Bock MA, Calcinoni O, Fredborg W, Laudamiel C, Lim J, Lundström JN, Macchi A, Meyer P, Moein ST, Santamaría E, Sengupta D, Rohlfs Dominguez P, Yanik H, Hummel T, Hayes JE, Reed DR, Niv MY, Munger SD, Parma V; GCCR Group Author (2021) Chem Senses, 46:bjaa081, DOI: 10.1093/chemse/bjaa081. Recent smell loss is the best predictor of COVID-19 among individuals with recent respiratory symptoms
Gregor A, Pignitter M, Fahrngruber C, Bayer S, Somoza V, König J, Duszka K (2021) J Nutr Biochem, 19:108781, DOI: 10.1016/j.jnutbio.2021.108781. Caloric restriction increases levels of taurine in the intestine and stimulates taurine uptake by conjugation to glutathione
Grosshagauer S, Pirkwieser P, Kraemer K and Somoza V (2021) Front Nutr, 8:751076, DOI: 10.3389/fnut.2021.751076. The Future of Moringa Foods: A Food Chemistry Perspective
Guerra NP, Parveen A, Bühler D, Brauer DL, Müller L, Pilz K, Witt M, Glass Ä, Bajorat R, Janowitz D, Wolkenhauer O, Vollmar B, Kuhla A (2021) Nutrients, 13(9), 2916, DOI: 10.3390/nu13092916. Fibroblast growth factor 21 as a potential biomarker for improved locomotion and olfaction detection ability after weight reduction in obese mice
Grübner M, Dunkel A, Steiner F, Hofmann T (2021) Anal Chem, DOI: 10.1021/acs.analchem.1c01857. Systematic evaluation of liquid chromatography (LC) column combinations for application in two-dimensional LC metabolomic studies
Haag F, Di Pizio A, Krautwurst D (2021) Food Chem, DOI: 10.1016/j.foodchem.2021.131680. The key food odorant receptive range of broadly tuned receptor OR2W1
Haag F, Hoffmann S, Krautwurst D (2021) J Agric Food Chem, DOI: 10.1021/acs.jafc.1c03314. Key food furanones furaneol and sotolone specifically activate distinct odorant receptors
Haag F, Krautwurst D (2021) in Comprehensive Analytical Chemistry (Elsevier), DOI: 10.1016/bs.coac.2021.10.001. Olfaction and the complex interaction between odourant ligands and their receptors
Holik AK, Schweiger K, Stoeger V, Lieder B, Reiner A, Zopun M, Hoi JK, Kretschy N, Somoza MM, Kriwanek S, Pignitter M, Somoza V (2021) Int J Mol Sci, 22(11):5881, DOI: 10.3390/ijms22115881.PMID: 34070942. Gastric serotonin biosynthesis and its functional role in L-arginine-induced gastric proton secretion
Jonas M, Schieberle P (2021) J Agric Food Chem 69(17), 5113-5124, DOI: 10.1021/acs.jafc.1c01275. Characterization of the key aroma compounds in fresh leaves of garden sage (Salvia officinalis L.) by means of the sensomics approach: Influence of drying and storage and comparison with commercial dried sage
Kalb V, Seewald T, Hofmann T, Granvogl M (2021) J Agric Food Chem 69(32), 9443-9450, DOI: 10.1021/acs.jafc.1c03018. Investigations into the ability to reduce cinnamic acid as undesired precursor of toxicologically relevant styrene in wort by different barley to wheat ratios (Grain Bill) during Mashing
Kalb V, Seewald T, Hofmann T, Granvogl M (2021) J Agric Food Chem, 69(3), 1156, DOI: 10.1021/acs.jafc.0c07142. Correction to the role of endogenous enzymes during malting of barley and wheat varieties in the mitigation of styrene in wheat beer
Kauz T, Dunkel A, Hofmann T (2021) J Agric Food Chem, DOI: 10.1021/acs.jafc.1c01987. High-throughput quantitation of key cocoa tastants by means of ultra-high-performance liquid chromatography tandem mass spectrometry and application to a global sample set
Kotthoff M, Bauer J, Haag F, Krautwurst D (2021) FASEB J, DOI: 10.1096/fj.202000182RR. Conserved C-terminal motifs in odorant receptors instruct their cell surface expression and cAMP signaling
Lietard J, Leger A, Erlich Y, Sadowski N, Timp W, Somoza MM (2021) Nucleic Acids Res, 49(12):6687-6701, DOI: 10.1093/nar/gkab505. Chemical and photochemical error rates in light-directed synthesis of complex DNA libraries
Marcinek P, Haag F, Geithe C, Krautwurst D (2021) FASEB J, 35(6):e21638, DOI: 10.1096/fj.202100224R. An evolutionary conserved olfactory receptor for foodborne and semiochemical alkylpyrazines
Marcinkowska M, Frank S, Steinhaus M, Jeleń HH (2021) J Agric Food Chem, 69(41): 12270-12277, DOI: 10.1021/acs.jafc.1c04339. Key odorants of raw and cooked green kohlrabi (Brassica oleracea var. gongylodes L.)
Marcq P, Schieberle P (2021) J Agric Food Chem 69(17), 5125-5133, DOI: 10.1021/acs.jafc.1c01348. Characterization of the key aroma compounds in a commercial fino and a commercial Pedro Ximénez sherry wine by application of the sensomics approach
N´Diaye K, Debong M, Behr J, Dirndorfer S, Duggan T, Beusch A, Schlagbauer V, Dawid C, Loos HM, Buettner A, Lang R, Hofmann T (2021) Mol Nutr Food Res, 11:e2100508, DOI: 10.1002/mnfr.202100508. Dietary piperine is transferred into the milk of nursing mothers
Ofir-Birin Y, Pilo HBA, Camacho AC, Rudik A, Rivkin A, Revach O-Y, Nir N, Tamin TB, Karam PA, Kiper E, Peleg Y, Nevo R, Solomon A, Havkin-Solomon T, Rojas A, Rotkopf R, Porat Z, Avni D, Schwartz E, Zillinger T, Hartmann G, Di Pizio A, Quashie NB, Dikstein R, Gerlic M, Torrecilhas AC, Levy C, Bowie AG, Regev-Rudzki N (2021) Nat Commun, 12:4851, DOI: 10.1038/s41467-021-24997-7. Malaria parasites both repress host CXCL10 and use it as a cue for growth acceleration
Peters VCT, Dunkel A, Frank O, McCormack B, Dowd E, Didzbalis J, Dawid C, Hofmann T (2021) Food Chem, DOI: 10.1016/j.foodchem.2021.130522. A high throughput toolbox for comprehensive flavor compound mapping in mint
Pirkwieser P, Behrens M, Somoza V (2021) J Agric Food Chem, 69(6):1775-1780, DOI: 10.1021/acs.jafc.0c06463. Metallic Sensation-Just an Off-Flavor or a Biologically Relevant Sensing Pathway?
Porcelli C, Neiens SD, Steinhaus M (2021) J Agric Food Chem, DOI: 10.1021/acs.jafc.1c00564. Molecular Background of a Moldy-Musty Off-Flavor in Cocoa
Power Guerra N, Parveen A, Bühler D, Brauer DL, Müller L, Pilz K, Witt M, Glass Ä, Bajorat R, Janowitz D, Wolkenhauer O, Vollmar B, Kuhla A (2021) Nutrients, 24;13(9):2916, DOI: 10.3390/nu13092916. Fibroblast Growth Factor 21 as a Potential Biomarker for Improved Locomotion and Olfaction Detection Ability after Weight Reduction in Obese Mice
Püschel V, Schieberle P (2021) Eur Food Res Technol, 247(1):51-65, DOI: 10.1007/s00217-020-03606-9. Changes in the key aroma compounds of matsutake mushroom (Tricholoma matsutake Sing.) from Canada during pan-frying elucidated by application of the sensomics approach
Rebholz GF, Sebald K, Dirndorfer S, Dawid C, Hofmann T, Scherf KA (2021) Eur Food Res Technol, DOI: 10.1007/s00217-021-03721-1. Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread
Rebholz GF, Sebald K, Dirndorfer S, Dawid C, Hofmann T, Scherf KA (2021) Eur Food Res Technol, 247(3):695-706, DOI: 10.1007/s00217-020-03657. Impact of exogenous α-amylases on sugar formation in straight dough wheat bread
Reiter S, Dunkel A, Dawid C, Hofmann T (2021) J Agric Food Chem, DOI: 10.1021/acs.jafc.1c03433. Targeted LC-MS/MS profiling of bile acids in various animal tissues
Reiter S, Dunkel A, Metwaly A, Panes J, Salas A, Haller D, Hofmann T (2021) J Agric Food Chem, DOI: 10.1021/acs.jafc.1c00769. Development of a highly sensitive ultra-high-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry quantitation method for fecal bile acids and application on Crohn's disease studies
Rögner NS, Mall V, Steinhaus M (2021) Eur Food Res Technol, DOI: 10.1007/s00217-021-03707-z. Odour-active compounds in liquid malt extracts for the baking industry
Schaudy E, Lietard J, Somoza MM (2021) ACS Synth Biol, 10(7):1750-1760. DOI: 10.1021/acssynbio.1c00142. Sequence preference and initiator promiscuity for de novo DNA synthesis by terminal deoxynucleotidyl transferase
Schopf M., Scherf KA (2021) Foods, 10(2):228, DIO: 10.3390/foods10020228. Water absorption capacity determines the functionality of vital gluten related to specific bread volume
Schopf M, Wehrli MC, Becker T, Jekle M, Scherf KA (2021) Eur Food Res and Technol, DOI: 10.1007/s00217-020-03680-z. Fundamental characterization of wheat gluten
Sterneder S, Stoeger V, Dugulin CA, Liszt KI, Di Pizio A, Korntheuer K, Dunkel A, Eder R, Ley JP, Somoza V (2021) J Agric Food Chem, DOI: 10.1021/acs.jafc.1c03061. Astringent gallic acid in red wine regulates mechanisms of gastric acid secretion via activation of bitter taste sensing receptor TAS2R4
Tanger C, Schmidt F, Utz F, Kreissl J, Dawid C, Kulozik U (2021) Innov Food Sci Emerg Technol, DOI: 10.1016/j.ifset.2021.102851. Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert
Tiroch J, Sterneder S, Di Pizio A, Lieder B, Hoelz K, Holik AK, Pignitter M, Behrens M, Somoza M, Ley JP, Somoza V (2021) J Agric Food Chem, DOI: 10.1021/acs.jafc.0c07058. Bitter Sensing TAS2R50 Mediates the trans-Resveratrol-Induced Anti-inflammatory Effect on Interleukin 6 Release in HGF-1 Cells in Culture
Tran HTT, Stetter R, Herz C, Spöttel J, Krell M, Hanschen FS, Schreiner M, Rohn S, Behrens M
and Lamy E (2021) Front Immunol, DOI: 10.3389/fimmu.2021.669005. Allyl isothiocyanate: A TAS2R38 receptor-dependent immune modulator at the interface between personalized medicine and nutrition
Ullrich L, Neiens S, Hühn T, Steinhaus M, Chetschik I (2021) J Agric Food Chem, 69(30):8504-8510, DOI: 10.1021/acs.jafc.1c02287. Impact of water on odor-active compounds in fermented and dried cocoa beans and chocolates made thereof
Utz F, Kreissl J, Stark TD, Schmid C, Tanger C, Kulozik U, Hofmann T, Dawid C (2021) J Agric Food Chem, 69(23):6588-6600, DOI: 10.1021/acs.jafc.1c02165. Sensomics-assisted flavor decoding of dairy model systems and flavor reconstitution experiments
Wehling P, Scherf KA (2021) J AOAC Int, 103(1):210-215, DOI: 10.5740/jaoacint.19-0081, Preparation of validation materials for estimating gluten recovery by elisa according to SMPR 2017.021
Wehrli MC, Kratky T, Schopf M, Scherf KA, Becker T, Jekle M (2021) Int J Biol Macromol, 173:26-33, DOI: 10.1016/j.ijbiomac.2021.01.008. Thermally induced gluten modification observed with rheology and spectroscopies
Wieczorek MN, Dunkel A, Szwengiel A, Czaczyk K, Drożdżyńska A, Zawirska-Wojtasiak R, Jeleń HH (2021) LWT-Food Sci Technol, DOI: 10.1016/j.lwt.2021.113028. The relation between phytochemical composition and sensory traits of selected Brassica vegetables
Wooding SP, Ramirez VA, Behrens M (2021) Evol Med Public Health, 9(1):431-447. DOI: 10.1093/emph/eoab031. eCollection 2021. Bitter taste receptors: Genes, evolution and health
Ziegler F, Behrens M (2021) Proc Biol Sci, DOI: 10.1098/rspb.2021.0418. Bitter taste receptors of the common vampire bat are functional and show conserved responses to metal ions in vitro

2020

Angeloni S, Scortichini S, Fiorini D, Sagratini G, Vittori S, Neiens SD, Steinhaus M, Zheljazkov VD, Maggi F, Caprioli G (2020) Molecules, 25 (13) DOI: 10.3390/molecules25132993. Characterization of odor-active compounds, polyphenols, and fatty acids in coffee silverskin
Antkowiak PL, Lietard J, Darestani MZ, Somoza MM, Stark WJ, Heckel R, Grass RN (2020) Nat Commun, DOI: 10.1038/s41467-020-19148-3. Low cost DNA data storage using photolithographic synthesis and advanced information reconstruction and error correction
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 (2020) In: Reference Module in Neuroscience and Biobehavioral Psychology, Elsevier. DOI: 10.1016/B978-0-12-809324-5.23882-0. Bitter taste
Behrens M, Di Pizio A, Redel U, Meyerhof W, Korsching SI (2020) Genome Biol Evol, evaa264, DOI: 10.1093/gbe/evaa264. At the root of T2R gene evolution: Recognition profiles of coelacanth and zebrafish bitter receptors
Behrens M, Munger SD (2020) In: Reference Module in Life Sciences, Elsevier. DOI: 10.1016/B978-0-12-819460-7.00002-5. Taste receptors
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?
Behrens M, Ziegler F (2020) Molecules, 25: 4423, DOI: doi:10.3390/molecules25194423. Structure-function analyses of human bitter taste receptors—Where do we stand?
Cooper KW, Brann DH, Farruggia MC, Bhutani S, Pellegrino R, Tsukahara T, Weinreb C, Joseph PV, Larson ED, Parma V, Albers MW, Barlow LA, Datta SR, Di Pizio A (2020) Neuron, 107(2): 219-233, DOI: 10.1016/j.neuron.2020.06.032. COVID-19 and the chemical senses: supporting players take center stage
Di Pizio A, Behr J, Krautwurst D (2020) In: Reference Module in Life Sciences, Elsevier. DOI: 10.1016/B978-0-12-809324-5.24147-3. Toward the digitalization of olfaction
Di Pizio A, Nicoli A (2020) Molecules 25(20): 4623-4632, DOI: 10.3390/molecules25204623. In silico molecular study of tryptophan bitterness
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
Flaig M, Qi SC, Wei G, Yang X, Schieberle P (2020) Eur Food Res Technol, DOI: 10.1007/s00217-020-03584-y. Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves
Frank S, Dunkel A, Schieberle P (2020) Eur Food Res Technol, 246: 901-908, DOI: 10.1007/s00217-020-03455-6. Model studies on benzene formation from benzaldehyde
Frank S, Schieberle P (2020) Chem Unserer Zeit, 54(6), 397−401, DOI: 10.1002/ciuz.202000042. Untersuchungen zur Bildung von Benzol aus Benzaldehyd - Aromaforschung für den Verbraucherschutz
Füllemann D, Steinhaus M (2020) J Agric Food Chem, 68: 10833-10841, DOI: 10.1021/acs.jafc.0c04633. Characterization of odorants causing smoky off-flavors in cocoa
Gabler AM, Scherf KA (2020) Biomolecules 10: 1227, DOI: 10.3390/biom10091227. Comparative characterization of gluten and hydrolyzed wheat proteins
Geisslitz S, Longin CFH, Koehler P, Scherf KA (2020) Sci Rep, DOI: 10.1038/s41598-020-71413-z. Comparative quantitative LC-MS/MS analysis of 13 amylase/trypsin inhibitors in ancient and modern Triticum species
Gerkin RC, …, Di Pizio A, …, Parma V (2020) Chem Senses, DOI: 10.1093/chemse/bjaa081. Recent smell loss is the best predictor of COVID-19 among individuals with recent respiratory symptoms
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
Hartstra AV, Schüppel V, Imangaliyev S, Schrantee A, Prodan A, Collard D, Levin E, Dallinga-Thie G, Ackermans MT, Winkelmeijer M, Havik SR, Metwaly A, Lagkouvardos I, Nier A, Bergheim I, Heikenwalder M, Dunkel A, Nederveen AJ, Liebisch G, Mancano G, Claus SP, BenítezPáez A, la Fleur SE, Bergman JJ, Gerdes V, Sanz Y, Booij J, Kemper E, Groen AK, Serlie MJ, Haller D, Nieuwdorp M (2020) Mol Metab, DOI: 10.1016/j.molmet.2020.101076. Infusion of donor feces affects the gut-brain axis in humans with metabolic syndrome
Laghezza A, Piemontese L, Brunetti L, Caradonna A, Agamennone M, Di Pizio A, Pochetti G, Montanari R, Capelli D, Tauro M, Loiodice F, Tortorella P (2020) Pharmaceuticals 13 (6) DOI: 10.3390/ph13060113. Bone-seeking matrix metalloproteinase inhibitors for the treatment of skeletal malignancy
Lang S, Ozcelik M, Kulozik U, Steinhaus M (2020) Eur Food Res Technol, DOI: 0.1007/s00217-020-03595-9. Processing of raspberries to dried fruit foam: impact on major odorants
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
Li H, Mercer R, Behr J, Heinzlmeir S, McMullen LM, Vogel RF, Gänzle MG (2020) Frontiers in Microbiology 11 DOI: 10.3389/fmicb.2020.00111. Heat and pressure resistance in Escherichia coli relates to protein folding and aggregation
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
Metwaly A, Dunkel A, Waldschmitt N, Raj ACD, Lagkouvardos I, Corraliza AM, Mayorgas A, Martinez-Medina M, Reiter S, Schloter M, Hofmann T, Allez M, Panes J, Salas A, Haller D (2020) Nat Commun 11, Article number 4322, DOI: 10.1038/s41467-020-17956-1. Integrated microbiota and metabolite profiles link Crohn’s disease to sulfur metabolism
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
Parma V, Ohla K, Veldhuizen MG,…, Di Pizio A,…, Hummel T, Munger SD, Hayes, JE (2020) Chemical Senses, DOI: 10.1093/chemse/bjaa04. More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis
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
Pirkwieser P, Behrens M, Somoza V (2020) J Agric Food Chem, DOI: 10.1021/acs.jafc.0c06463. Metallic Sensation-Just an Off-Flavor or a Biologically Relevant Sensing Pathway?
Porcelli C, Kreissl J, Steinhaus M (2020) Journal of Labelled Compounds and Radiopharmaceuticals, DOI: 10.1002/jlcr.3874. Enantioselective synthesis of tri-deuterated (–)-geosmin to be used as internal standard in quantitation assays
Pronin D, Börner A, Scherf KA (2021) Food Chem 339: 127952, DOI: 10.1016/j.foodchem.2020.127952. Old and modern wheat (Triticum aestivum L.) cultivars and their potential to elicit celiac disease
Pronin D, Börner A, Weber H, Scherf KA (2020) J Agric Food Chem, DOI: 10.1021/acs.jafc.0c02815. Wheat (Triticum aestivum L.) breeding from 1891 to 2010 contributed to increasing yield and glutenin contents but decreasing protein and gliadin contents
Pronin D, Geisslitz S, Börner A, Scherf KA (2020) Cereal Chem, DOI: 10.1002/cche.10323. Fingerprinting of wheat protein profiles for improved distinction between wheat cultivars and species
Rebholz GF, Sebald K, Dirndorfer S, Dawid C, Hofmann T, Scherf KA (2020) Eur Food Res Technol, DOI: 10.1007/s00217-020-03657-y. Impact of exogenous α-amylases on sugar formation in straight dough wheat bread
Sabir F, Di Pizio A, Loureiro-Dias MC, Casini A, Soveral G, Prista C (2020) Inter J Mol Sci, 21(18), 6697, DOI: 10.3390/ijms21186697. Insights into the selectivity mechanisms of grapevine NIP aquaporins
Schall E, Scherf KA, Bugyi Z, Török K, Koehler P, Schoenlechner R, Tömösközi S (2020) Frontiers in Plant Science DOI: 10.3389/fpls.2020.00906. Further steps toward the development of gluten reference materials – Wheat flours or protein isolates?
Schaudy E, Somoza MM, Lietard J (2020) Chemistry 26(63):14310-14314, DOI: 10.1002/chem.202001871. l-DNA duplex formation as a bioorthogonal information channel in nucleic acid-based surface patterning
Schopf M, Scherf KA (2020) Curr Res Food Sci, DOI: 10.1016/j.crfs.2020.11.004. Predicting vital wheat gluten quality using the gluten aggregation test and the microscale extension test
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
Schweiger K, Grüneis V, Treml J, Galassi C, Karl CM, Ley JP, Krammer GE, Lieder B, Somoza V (2020) Nutrients, 12(10): 3133, DOI: 10.3390/nu12103133. Sweet taste antagonist lactisole administered in combination with sucrose, but not glucose, increases energy intake and decreases peripheral serotonin in male subjects
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
ZhuGe R, Roura E, Behrens M (2020) Front Physiol, DOI: 10.3389/fphys.2020.607134. Editorial: Extra-oral taste receptors: Function, disease and evolution

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 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
Riehle M, Buscher AK, Gohlke BO, Kassmann M, Kolatsi-Joannou M, Brasen JH, Nagel M, Becker JU, Winyard P, Hoyer PF, Preissner R, Krautwurst D, et al (2016) J Am Soc Nephrol 27: 2771-83. TRPC6 G757D Loss-of-function mutation associates with FSGS
Schaffarczyk M, Østdal H, Matheis O, Jekle M, Koehler P (2016) Food Chem 200: 175-182. Reconstitution baking tests with defatted wheat flour are suitable for determining the functional effects of lipase-treated wheat lipids
Schaffarczyk M, Østdal H, Matheis O, Koehler P (2016) J Cereal Sci 68: 100-107. Relationships between lipase-treated wheat lipid classes and their functional effects in wheat breadmaking
Schalk K, Scherf KA, Koehler P (2016) Studies on the analysis of gluten-containing cereals. 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 35-40
Scherf KA (2016) Eur Food Res Technol 242: 1837-1848. Impact of the preparation procedure on gliadin, glutenin and gluten contents of wheat starches determined by RP-HPLC and ELISA
Scherf KA (2016) Mühle + Mischfutter 13/2016: 426-428. Neueste Entwicklungen und Herausforderungen bei der Analytik von Gluten
Scherf KA, Brockow K, Biedermann T, Koehler P, Wieser H (2016) Clin Exp Allergy 46: 10-20. Wheat-dependent exercise-induced anaphylaxis
Scherf KA, Ciccocioppo R, Pohanka M, Rimarova K, Opatrilova R, Rodrigo L, Kruzliak P (2016) Mol Biotechnol 58: 381-392. Biosensors for the diagnosis of celiac disease: Current status and future perspectives
Scherf KA, Kieffer R, Köhler P, Drobny L (2015) Mühle + Mischfutter 152: 778. Optimierung eines 10 g-Mikrozugversuches für Weizenteig und Weizenkleber
Scherf KA, Köhler P (2016) Ernaehr-Umsch 63: 166-175. Weizen und Gluten: Technologische und gesundheitliche Aspekte // Wheat and gluten: technological and health aspects
Scherf KA, Koehler P, Wieser H (2016) J Cereal Sci 67: 2-11. Gluten and wheat sensitivities – an overview
Scherf KA, Köhler P, Wieser H (2016) DZG-Aktuell 01/2016: 16-19. Herstellung von glutenfreien Lebensmitteln aus glutenhaltigem Getreide
Scherf KA, Poms RE (2016) J Cereal Sci 67: 112-122. Recent developments in analytical methods for tracing gluten
Scherf KA, Uhlig S, Simon K, Frost K, Koehler P, Weiss T, Lacorn M (2016) Qual Assur Saf Crops Foods 8: 309-318. Validation of a qualitative R5 dip-stick for gluten detection with a new mathematical-statistical approach
Scherf KA, Umseher L, Kieffer R, Koehler P (2016) J Cereal Sci 68: 140-147. Optimization of a micro-scale extension test for rehydrated vital wheat gluten
Scherf KA, Wieser H, Koehler P (2016) J Agric Food Chem 64: 7622-7631. Improved quantitation of gluten in wheat starch for celiac disease patients by gel-permeation high-performance liquid chromatography with fluorescence detection (GP-HPLC-FLD)
Schoenauer S, Schieberle P (2016) J Agric Food Chem 64: 3849-3861. Structure-odor activity studies on monoterpenoid mercaptans synthesized by changing the structural motifs of the key food odorant 1-p-menthene-8-thiol
Schoenknecht C, Andersen G, Schieberle P (2016) Chromatogr B Analyt Technol Biomed Life Sci 1036-1037:1-9. A novel method for the quantitation of gingerol glucuronides in human plasma or urine based on stable isotope dilution assays
Schoenknecht C, Andersen G, Schmidts I, Schieberle P (2016) J Agric Food Chem 64: 2269-2279. Quantitation of gingerols in human plasma by newly developed stable isotope dilution assays and assessment of their immunomodulatory potential
Schütt J, Steinhaus M, Schieberle P (2015) Lebensmittelchemie 69: 85. Modellstudien zur Bildung von Aromastoffen während des Verzehrs von Schokolade
Steinhaus M, Reglitz K, Schieberle P (2015) Aroma release from milk protein-based model foam systems. In: Food Science Research and Innovation: Delivering Sustainable Solutions to the Global Economy and Society. Proceedings of the 29th EFFoST Conference. Dermesonlouoglou E, Giannou V, Gogou E, Taoukis P (eds), NTUA, School of Chemical Engineering, ISBN: 978-618-82196-1-8, pp. 323-327
Steinhaus M, Opperer C, Schieberle P (2015) The contribution of yeast to bread aroma. In: Advances in Science and Industrial Production of Baker's Yeast. Proceedings of the 28th VH-Yeast Conference (Versuchsanstalt der Hefeindustrie e.V., ed), Berlin, p 37
Wagner J, Granvogl M, Schieberle P (2016) J Agric Food Chem 64: 8388–8396. Characterization of the key aroma compounds in raw licorice (Glycyrrhiza glabra L.) by means of Molecular Sensory Science
Wagner J, Schieberle P, Granvogl M (2017) J Agric Food Chem 65: 132-138. Characterization of the key aroma compounds in heat-processed licorice (Succus Liquiritae) by means of Molecular Sensory Science
Xue C, Schulte auf'm Erley G, Ruecker S, Koehler P, Obenauf U, Muehling KH (2016) J Plant Nutr Soil Sci 179: 591-601. Late nitrogen application increased protein concentration but not baking quality of wheat
Xue C, Schulte auf'm Erley G, Rossmann A, Schuster R, Koehler P , Mühling KH (2016) Front Plant Sci 7: 738, 1 -11. Split nitrogen application improves wheat baking quality by influencing protein composition rather than concentration
Zierer B, Schieberle P, Granvogl M (2016) J Agric Food Chem 64: 9515-9522. Aroma-active compounds in Bartlett pears and their changes during the manufacturing process of Bartlett pear brandy