Katharina Anne Scherf

Publications

2.9K

Citations

H-Index

2015

Active since

Affiliations

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

Karlsruhe Institute of Technology

Technical University of Munich

Budapest University of Technology and Economics

University of Hohenheim

Katharina Anne Scherf is an author at Leibniz-Institute for Food Systems Biology at the Technical University of Munich specializing in agricultural economics, food chemistry, and gluten-free nutrition.

ORCID

Top concepts

MedicineFood ChemistryGluten-free NutritionAgricultural EconomicsPublic HealthAllergyNutritionBioanalysisEngineeringBiochemistry

Publications per year

2015–2024

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 · 208 citations · Full text

Nutrition, Engineering, Food Analysis +23

Gluten and wheat sensitivities – An overview

Katharina Anne Scherf, Peter Koehler, Herbert Wieser · Journal of Cereal Science · 2015 · 189 citations

Food Chemistry, Nutrition, Gluten-free Nutrition +12

Chemistry of wheat gluten proteins: Qualitative composition

Herbert Wieser, Peter Koehler, Katharina Anne Scherf · Cereal Chemistry · 2022 · 174 citations · Full text

Food Chemistry, Protein Chemistry, Gluten-free Nutrition +15

Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)

C. Friedrich H. Longin, Katharina Anne Scherf, Peter Koehler · Foods · 2019 · 135 citations · Full text

Recent developments in analytical methods for tracing gluten

Katharina Anne Scherf, Roland Poms · Journal of Cereal Science · 2015 · 115 citations

Food Chemistry, Biochemistry, Food Analysis +4

Rows per page

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