Concepedia

Barbara Lexhaller

BL

6

Publications

420

Citations

6

H-Index

2016

Active since

Affiliations

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

Karlsruhe Institute of Technology

Technical University of Munich

Barbara Lexhaller is an author at Leibniz-Institute for Food Systems Biology at the Technical University of Munich specializing in food chemistry, allergy, and gluten-free nutrition.

Top concepts

Publications per year

2016–2020

6

Publications

6

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

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Characterization and Relative Quantitation of Wheat, Rye, and Barley Gluten Protein Types by Liquid Chromatography–Tandem Mass Spectrometry

Barbara Lexhaller, Michelle L. Colgrave, Katharina Anne Scherf · Frontiers in Plant Science · 2019 · 69 citations · Full text

, , +21

Fundamental study on reactivities of gluten protein types from wheat, rye and barley with five sandwich ELISA test kits

Barbara Lexhaller, Christine Tompos, Katharina Anne Scherf · Food Chemistry · 2017 · 57 citations

, , +8

Comparative analysis of prolamin and glutelin fractions from wheat, rye, and barley with five sandwich ELISA test kits

Barbara Lexhaller, Christine Tompos, Katharina Anne Scherf · Analytical and Bioanalytical Chemistry · 2016 · 51 citations

, , +6

Identification of Isopeptides Between Human Tissue Transglutaminase and Wheat, Rye, and Barley Gluten Peptides

Barbara Lexhaller, Christina Ludwig, Katharina Anne Scherf · Scientific Reports · 2020 · 19 citations · Full text

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