Katharina Scherf

Professor

Karlsruhe Institute of Technology

Germany

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Professor Katharina Scherf is a faculty member at the Karlsruhe Institute of Technology, Germany. Her research areas encompass wheat quality prediction, gluten protein composition, and the effects of baking lipases on lipid class composition. Recent articles co-authored by her include studies on asparaginase treatment for acrylamide reduction and comparative shotgun proteomics analysis of wheat gluten proteins. She is also focused on the implications of gluten migration from food contact materials on celiac disease.

Katharina Scherf

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Articles (20)

Comparative shotgun proteomics analysis of wheat gluten proteins digested by various peptidases

Asparaginase treatment for acrylamide reduction in wheat and oat flakes: From laboratory- to pilot-scale

Semi‐Dwarfing Reduced Height Genes Hardly Influenced Gluten Protein Composition While Extreme Dwarfing Genes Decreased Glutenins in Wheat

Fluorescence Spectroscopy of Flour Fractions and Dough: Analysis of Spectral Differences and Potential to Improve Wheat Quality Prediction

Protein composition in ancient wheats is determined by ploidy level

Improved prediction of wheat baking quality by three novel approaches involving spectroscopic, rheological and analytical measurements and an optimized baking test

Effect of seven baking lipases on the lipid class composition of three different cakes

Lipidomic Profiling of Common Wheat Flours from 1891–2010

Gluten migration from biodegradable food contact materials poses a risk to celiac disease patients

Influence of Asparaginase on Acrylamide Content, Color, and Texture in Oat, Corn, and Rice Cookies

Development of a barley reference material for gluten analysis

Proteomic Characterization of Wheat Protein Fractions Taken at Different Baking Conditions

A Prolyl Endopeptidase from Flammulina velutipes Degrades Celiac Disease-Inducing Peptides in Grain Flour Samples

Chemistry of wheat gluten proteins: Qualitative composition

Chemistry of wheat gluten proteins: Quantitative composition

Comprehensive study on gluten composition and baking quality of winter wheat

Lipases as cake batter improvers compared to a traditional emulsifier

Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins

No correlation between amylase/trypsin-inhibitor content and amylase inhibitory activity in hexaploid and tetraploid wheat species

Prediction of wheat gluten composition via near-infrared spectroscopy

Collaborators (9)

Sabrina Geisslitz

Franziska Ersoy

Eszter Schall

Lorenz Hartl

Ralf G. Berger

Claudia Oellig

Bernd Hitzmann

Charlotte Dorothea Stemler

Zsuzsanna Bugyi

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