Kurzprofil PD Dr. Katharina Scherf

Research Interests:

• Structure-functionality-bioactivity relationships in cereals and cereal products
• Effects of genetic and environmental variability on cereal composition related to improved sustainability, biodiversity and end-use quality
• Development of novel analytical methods for compliance monitoring of gluten-free products
• Proteomics to assess the immunoreactive potential of (cereal) proteins
• Fundamental mechanisms of (wheat) allergies, non-celiac gluten sensitivity and celiac disease 

Selected Publications:

Geisslitz S, Ludwig C, Scherf KA, Koehler P (2018) J Agric Food Chem, 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

Schalk K, Koehler P, Scherf KA (2018) J Agric Food Chem 66, 3581-3592. Quantitation of specific barley, rye and oat marker peptides by targeted liquid chromatography - mass spectrometry to determine gluten concentrations

Lexhaller B, Tompos C, Scherf KA (2017) Food Chem 237, 320-330. Fundamental study on reactivities of gluten protein types from wheat, rye and barley with five sandwich ELISA test kits

Schalk K, Lang C, Wieser H, Koehler P, Scherf KA (2017) Sci Rep 7, 45092. 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, e0172819. Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials

For further papers please see ORCID