Peter Koehler

116

Publications

6.2K

Citations

H-Index

2003

Active since

Affiliations

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

Technical University of Munich

Karlsruhe Institute of Technology

Peter Koehler is an author at Leibniz-Institute for Food Systems Biology at the Technical University of Munich specializing in food chemistry, biochemistry, and medicine.

ORCID

Top concepts

Food ChemistryMedicineBiochemistryEngineeringHealthBioanalysisAgricultural EconomicsChromatographyBiotechnologyGluten-free Nutrition

Publications per year

2003–2022

116

Publications

116

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

Quantitation of 3-Aminopropionamide in PotatoesA Minor but Potent Precursor in Acrylamide Formation

Michael Granvogl, Magnus Jezussek, Peter Koehler et al. · Journal of Agricultural and Food Chemistry · 2004 · 178 citations

Food Chemistry, Transient Intermediate, Biosynthesis +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

Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products

Liam A. M. Ryan, Emanuele Zannini, Fabio Dal Bello et al. · International Journal of Food Microbiology · 2011 · 172 citations

Microbial Inactivation, Antifungal Agent, Food Fermentation +9

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