Peter Koehler - Concepedia

Author

Peter Koehler

Leibniz-Institute for Food Systems Biology at the Technical University of Munich ORCID

Also Known As

David Burkholder, Koehler P, Koehler, P., P Koehler, P. Koehler, PETER KOEHLER, Peter Koehler, Sylvio Klose

184

Publications

7.5K

Citations

H-Index

137

Concepts

All Affiliations

Leibniz-Institute for Food Systems Biology at the Technical University of Munich Technical University of Munich Karlsruhe Institute of Technology

About

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.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	27	43	2.3K
2	Engineering	21	27	1.5K
3	Health Sciences	17	21	880
4	Natural Sciences	12	12	881
5	Public Health	11	11	899

Peter Koehler

116

Publications

6.2K

Citations

H-Index

Page 1

	Year	Citations
Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials Kathrin Schalk, Barbara Lexhaller, Peter Koehler, PLoS ONE NutritionEngineeringFood AnalysisGlycobiologyPathology	2017	208
Gluten and wheat sensitivities – An overview Katharina Anne Scherf, Peter Koehler, Herbert Wieser Journal of Cereal Science Food ChemistryNutritionGluten-free NutritionFood IntoleranceAllergy	2015	189
Quantitation of 3-Aminopropionamide in PotatoesA Minor but Potent Precursor in Acrylamide Formation Michael Granvogl, Magnus Jezussek, Peter Koehler, Journal of Agricultural and Food Chemistry Food ChemistryTransient IntermediateBiosynthesisEngineeringBiochemistry	2004	178
Chemistry of wheat gluten proteins: Qualitative composition Herbert Wieser, Peter Koehler, Katharina Anne Scherf Cereal Chemistry Food ChemistryProtein ChemistryGluten-free NutritionWheat Gluten ProteinsAgricultural Chemistry	2022	174
Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products Liam A. M. Ryan, Emanuele Zannini, Fabio Dal Bello, International Journal of Food Microbiology Microbial InactivationAntifungal AgentFood FermentationBakery ProductsBiotechnology	2011	172
The Biochemical Basis of Celiac Disease Herbert Wieser, Peter Koehler Cereal Chemistry Microbial PathogensImmunodeficienciesGlycobiologyGastroenterologyPathology	2008	158
Identification of Dehydro-Ferulic Acid-Tyrosine in Rye and Wheat: Evidence for a Covalent Cross-Link between Arabinoxylans and Proteins Michael Piber, Peter Koehler Journal of Agricultural and Food Chemistry Food AnalysisChemical ModificationMolecular BiologyCovalent LinkagePolysaccharide	2005	142
Changes of Folates, Dietary Fiber, and Proteins in Wheat As Affected by Germination Peter Koehler, Georg Hartmann, Herbert Wieser, Journal of Agricultural and Food Chemistry	2007	141
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
Comparative Study of Hulled (Einkorn, Emmer, and Spelt) and Naked Wheats (Durum and Bread Wheat): Agronomic Performance and Quality Traits C. Friedrich H. Longin, Jochen U. Ziegler, Ralf M. Schweiggert, Crop Science Quality TraitsBotanyGeneticsAgricultural EconomicsHigh Protein Content	2015	132

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