Kathrin Schalk

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Publications

Citations

388

H-Index

Active since

2017

Affiliations

Leibniz-Institute for Food Systems Biology at the Technical University of Munich(Current)

Kathrin Schalk is an author at Leibniz-Institute for Food Systems Biology at the Technical University of Munich specializing in food chemistry, celiac disease, and gluten proteins.

Publications per year

2017–2018

Publications

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

Kathrin Schalk, Barbara Lexhaller, Peter Koehler et al. · PLoS ONE · 2017 · 212 citations · Full text

Agriculture, Biochemistry, Food Science +17

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

Kathrin Schalk, Christina Lang, Herbert Wieser et al. · Scientific Reports · 2017 · 92 citations · Full text

Agriculture, Food Science, Immunology +16

Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins

Kathrin Schalk, Peter Koehler, Katharina Anne Scherf · PLoS ONE · 2018 · 44 citations · Full text

Life Sciences, Biochemistry, Nutritional Sciences +17

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

Kathrin Schalk, Peter Koehler, Katharina Anne Scherf · Journal of Agricultural and Food Chemistry · 2018 · 24 citations

Life Sciences, Biochemistry, Food Science +14

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

Niels Röckendorf, Barbara Meckelein, Katharina Anne Scherf et al. · PLoS ONE · 2017 · 16 citations · Full text

Pharmacy, Food Science, Nutritional Sciences +17

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