Personal information

Emails & domains

Verified email domains

Other IDs

Scopus Author ID: 56708616400
Loop profile: 597424
SciProfiles: 514000

Keywords

celiac disease, gluten, plant proteins, wheat, wheat allergy

Countries

Germany, Ireland

Activities

Collapse all

Employment (4)

Technical University of Munich: Freising, DE

2024-04 to present | Professor (Food Biopolymer Systems)
Employment
Source: Self-asserted source
Katharina Scherf

Leibniz-Institute for Food Systems Biology at the Technical University of Munich: Freising, DE

2024-04 to present | Professor (Food Biopolymer Chemistry)
Employment
Source: Self-asserted source
Katharina Scherf

Karlsruhe Institute of Technology: Karlsruhe, DE

2019-08 to present | Professor (Bioactive and Functional Food Chemistry)
Employment
Source: Self-asserted source
Katharina Scherf

Leibniz-Institute for Food Systems Biology at the Technical University of Munich: Freising, DE

2012-06 to 2019-07 | Research unit head (Functional Biopolymer Chemistry)
Employment
Source: Self-asserted source
Katharina Scherf

Education and qualifications (1)

Technical University Munich: Munich, DE

2009-06 to 2014-10 | Dr. rer. nat.
Education
Source: Self-asserted source
Katharina Scherf

Professional activities (4)

International Association for Cereal Science and Technology: Vienna, AT

Technical Co-Director
Service
Source: Self-asserted source
Katharina Scherf

German Chemical Society: Frankfurt a.M., DE

Membership
Source: Self-asserted source
Katharina Scherf

American Chemical Society: Washington D.C., District of Columbia, US

Membership
Source: Self-asserted source
Katharina Scherf

American Chemical Society: Washington D.C., District of Columbia, US

2021-11 to present | Associate Editor (Journal of Agricultural and Food Chemistry)
Service
Source: Self-asserted source
Katharina Scherf

Works (50 of 97)

Items per page:
Page 1 of 2

Improved prediction of wheat baking quality by three novel approaches involving spectroscopic, rheological and analytical measurements and an optimized baking test

Journal of Food Measurement and Characterization
2025-03 | Journal article
DOI: 10.1007/s11694-024-03063-y
Contributors: Denise Ziegler; Lukas Buck; Katharina Anne Scherf; Lutz Popper; Alexander Schaum; Bernd Hitzmann
Source: check_circle
Crossref

Effect of seven baking lipases on the lipid class composition of three different cakes

European Food Research and Technology
2025-01 | Journal article
DOI: 10.1007/s00217-024-04608-7
Contributors: Charlotte Dorothea Stemler; Katharina Lea Hoefflin; Katharina Anne Scherf
Source: check_circle
Crossref

Impact of Sourdough Microbiota on FODMAPs and ATI Content in Bakery Products

2024 | Book chapter
DOI: 10.1007/978-3-031-48604-3_15
Contributors: Sabrina Geisslitz; Katharina Anne Scherf
Source: check_circle
Crossref

Protein composition and bread volume of German common wheat landraces grown under organic conditions

Current Research in Food Science
2024 | Journal article
DOI: 10.1016/j.crfs.2024.100871
Contributors: Nora Jahn; Ulla Konradl; Klaus Fleissner; Sabrina Geisslitz; Katharina A. Scherf
Source: check_circle
Crossref

Gluten migration from biodegradable food contact materials poses a risk to celiac disease patients

European Food Research and Technology
2024-11 | Journal article
DOI: 10.1007/s00217-024-04570-4
Contributors: Johanna Mossburger; Katharina Anne Scherf
Source: check_circle
Crossref

Lipidomic Profiling of Common Wheat Flours from 1891–2010

Journal of Agricultural and Food Chemistry
2024-11-20 | Journal article
DOI: 10.1021/acs.jafc.4c07688
Contributors: Charlotte D. Stemler; Christine Kaemper; Simon Hammann; Andreas Börner; Katharina A. Scherf
Source: check_circle
Crossref

Influence of Asparaginase on Acrylamide Content, Color, and Texture in Oat, Corn, and Rice Cookies

Journal of Agricultural and Food Chemistry
2024-10-07 | Journal article
DOI: 10.1021/acs.jafc.4c06175
Contributors: Shpresa Musa; Laura Becker; Claudia Oellig; Katharina Anne Scherf
Source: check_circle
Crossref

Rapid analysis of wheat gluten composition using a triple ELISA

Journal of the Science of Food and Agriculture
2024-08-30 | Journal article
DOI: 10.1002/jsfa.13521
Contributors: Clemens Schuster; Julien Huen; Thomas Weiss; Katharina Anne Scherf
Source: check_circle
Crossref

Gluten Is Not Gluten

Nutrients
2024-08-17 | Journal article
DOI: 10.3390/nu16162745
Contributors: Majlinda Xhaferaj; Katharina Anne Scherf
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies

LWT
2024-07 | Journal article
DOI: 10.1016/j.lwt.2024.116365
Contributors: Shpresa Musa; Laura Becker; Claudia Oellig; Katharina Anne Scherf
Source: check_circle
Crossref

Cross-reactivity to spelt and tolerance of barley in wheat allergy dependent on augmentation factors (WALDA)

Annals of Allergy, Asthma & Immunology
2024-07 | Journal article
DOI: 10.1016/j.anai.2024.07.014
Contributors: Valentina Faihs; Claudia Kugler; Katharina A. Scherf; Tilo Biedermann; Knut Brockow
Source: check_circle
Crossref

Influence of salts on the protein composition and functionality of gluten

Journal of Cereal Science
2024-07 | Journal article
DOI: 10.1016/j.jcs.2024.103978
Contributors: Nina Hoeller; Katharina Anne Scherf
Source: check_circle
Crossref

Comparative Label-Free Proteomics Study on Celiac Disease-Active Epitopes in Common Wheat, Spelt, Durum Wheat, Emmer, and Einkorn

Journal of Agricultural and Food Chemistry
2024-07-03 | Journal article
DOI: 10.1021/acs.jafc.4c02657
Contributors: Marie-Christin Norwig; Sabrina Geisslitz; Katharina A. Scherf
Source: check_circle
Crossref

NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endosperm

Food Chemistry
2024-03 | Journal article
DOI: 10.1016/j.foodchem.2023.137735
Contributors: Wisse Hermans; Sabrina Geisslitz; Yamina De Bondt; Niels A. Langenaeken; Katharina A. Scherf; Christophe M. Courtin
Source: check_circle
Crossref

Detection of Sensitization Profiles with Cellular In Vitro Tests in Wheat Allergy Dependent on Augmentation Factors (WALDA)

International Journal of Molecular Sciences
2024-03-22 | Journal article
DOI: 10.3390/ijms25073574
Contributors: Valentina Faihs; Viktoria Schmalhofer; Claudia Kugler; Rebekka K. Bent; Katharina A. Scherf; Barbara Lexhaller; Charlotte G. Mortz; Carsten Bindslev-Jensen; Tilo Biedermann; Per S. Skov et al.
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Rhodamine B‐based lipase activity assay with natural substrates—development and application

International Journal of Food Science & Technology
2024-02 | Journal article
DOI: 10.1111/ijfs.16875
Contributors: Charlotte Dorothea Stemler; Kim Karolin Lorenz; Katharina Anne Scherf
Source: check_circle
Crossref

Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins

Current Research in Food Science
2023 | Journal article
DOI: 10.1016/j.crfs.2022.100431
Contributors: Tanja Miriam Schirmer; Katharina Anne Scherf
Source: check_circle
Crossref

No correlation between amylase/trypsin-inhibitor content and amylase inhibitory activity in hexaploid and tetraploid wheat species

Current Research in Food Science
2023 | Journal article
DOI: 10.1016/j.crfs.2023.100542
Contributors: Nora Jahn; C. Friedrich H. Longin; Katharina A. Scherf; Sabrina Geisslitz
Source: check_circle
Crossref

Prediction of wheat gluten composition via near-infrared spectroscopy

Current Research in Food Science
2023 | Journal article
DOI: 10.1016/j.crfs.2023.100471
Contributors: Clemens Schuster; Julien Huen; Katharina Anne Scherf
Source: check_circle
Crossref

Development of a barley reference material for gluten analysis

Food Chemistry
2023-10 | Journal article
DOI: 10.1016/j.foodchem.2023.136414
Contributors: Majlinda Xhaferaj; Gabriella Muskovics; Eszter Schall; Zsuzsanna Bugyi; Sándor Tömösközi; Katharina A. Scherf
Source: check_circle
Crossref

Proteomic Characterization of Wheat Protein Fractions Taken at Different Baking Conditions

Journal of Agricultural and Food Chemistry
2023-08-30 | Journal article
DOI: 10.1021/acs.jafc.3c02100
Contributors: Tanja Miriam Schirmer; Christina Ludwig; Katharina Anne Scherf
Source: check_circle
Crossref

Chemistry of wheat gluten proteins: Qualitative composition

Cereal Chemistry
2023-01 | Journal article
DOI: 10.1002/cche.10572
Contributors: Herbert Wieser; Peter Koehler; Katharina A. Scherf
Source: check_circle
Crossref

Chemistry of wheat gluten proteins: Quantitative composition

Cereal Chemistry
2023-01 | Journal article
DOI: 10.1002/cche.10553
Contributors: Herbert Wieser; Peter Koehler; Katharina A. Scherf
Source: check_circle
Crossref

Comprehensive study on gluten composition and baking quality of winter wheat

Cereal Chemistry
2023-01 | Journal article
DOI: 10.1002/cche.10606
Contributors: Clemens Schuster; Julien Huen; Katharina Anne Scherf
Source: check_circle
Crossref

Lipases as cake batter improvers compared to a traditional emulsifier

LWT
2023-01 | Journal article
DOI: 10.1016/j.lwt.2023.114464
Contributors: Charlotte Dorothea Stemler; Katharina Anne Scherf
Source: check_circle
Crossref

A Prolyl Endopeptidase from Flammulina velutipes Degrades Celiac Disease-Inducing Peptides in Grain Flour Samples

Catalysts
2023-01-10 | Journal article
DOI: 10.3390/catal13010158
Contributors: Franziska Ersoy; Philine Beinhorn; Kathrin Schalk; Katharina A. Scherf; Ralf G. Berger; Ulrich Krings
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Classics in a new perspective: gluten as a special food safety and analytical challenge

Élelmiszervizsgálati Közlemények
2022 | Journal article
DOI: 10.52091/EVIK-2022/4-4-ENG
Contributors: Zsuzsanna Bugyi; Gabriella Muskovics; Eszter Schall; Kitti Török; Lívia Hajas; Katharina Scherf; Majlinda Xhaferaj; Peter Koehler; Regine Schoenlechner; Stefano D’amico et al.
Source: check_circle
Crossref

Klasszikus témák új megvilágításban: a glutén mint speciális élelmiszerbiztonsági és analitikai kihívás

Élelmiszervizsgálati Közlemények
2022 | Journal article
DOI: 10.52091/EVIK-2022/4-4-HUN
Contributors: Zsuzsanna Bugyi; Gabriella Muskovics; Eszter Schall; Kitti Török; Lívia Hajas; Katharina Scherf; Majlinda Xhaferaj; Peter Koehler; Regine Schoenlechner; Stefano D’amico et al.
Source: check_circle
Crossref

Comparative characterization of baking lipase substrate specificities using emulsions and the p-nitrophenyl assay

LWT
2022-10 | Journal article
DOI: 10.1016/j.lwt.2022.113914
Contributors: Charlotte Dorothea Stemler; Katharina Anne Scherf
Source: check_circle
Crossref

Proteins from Modern and Ancient Wheat Cultivars: Impact on Immune Cells of Healthy Individuals and Patients with NCGS

Nutrients
2022-10-12 | Journal article
DOI: 10.3390/nu14204257
Contributors: Walburga Dieterich; Charlotte Schuster; Paulina Gundel; Katharina A. Scherf; Darina Pronin; Sabrina Geisslitz; Andreas Börner; Markus F. Neurath; Yurdagül Zopf
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Determination of Gliadin as a Measure of Gluten in Food by R5 Sandwich ELISA RIDASCREEN® Gliadin Matrix Extension: Collaborative Study 2012.01

Journal of AOAC INTERNATIONAL
2022-03-15 | Journal article
DOI: 10.1093/jaoacint/qsab148
Contributors: Markus Lacorn; Tina Dubois; Thomas Weiss; Lisa Zimmermann; Teresa-Maria Schinabeck; Simone Loos-Theisen; Katharina Scherf
Source: check_circle
Crossref

Determination of soluble wheat protein fractions using the Bradford assay

Cereal Chemistry
2021-09 | Journal article
DOI: 10.1002/cche.10447
Contributors: Azin Rekowski; Georg Langenkämper; Markus Dier; Monika A. Wimmer; Katharina A. Scherf; Christian Zörb
Source: check_circle
Crossref

The basophil activation test differentiates between patients with wheat‐dependent exercise‐induced anaphylaxis and control subjects using gluten and isolated gluten protein types

Clinical and Translational Allergy
2021-08 | Journal article
DOI: 10.1002/clt2.12050
Contributors: Angelika Miriam Gabler; Julia Gebhard; Bernadette Eberlein; Tilo Biedermann; Katharina Anne Scherf; Knut Brockow
Source: check_circle
Crossref

Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread

European Food Research and Technology
2021-06-26 | Journal article
DOI: 10.1007/s00217-021-03721-1
Contributors: Gerold Felix Rebholz; Karin Sebald; Sebastian Dirndorfer; Corinna Dawid; Thomas Hofmann; Katharina Anne Scherf
Source: check_circle
Crossref

Fundamental characterization of wheat gluten

European Food Research and Technology
2021-04-11 | Journal article
DOI: 10.1007/s00217-020-03680-z
Contributors: Marina Schopf; Monika Christine Wehrli; Thomas Becker; Mario Jekle; Katharina Anne Scherf
Source: check_circle
Crossref

Impact of exogenous α-amylases on sugar formation in straight dough wheat bread

European Food Research and Technology
2021-03-15 | Journal article
DOI: 10.1007/s00217-020-03657-y
Contributors: Gerold Felix Rebholz; Karin Sebald; Sebastian Dirndorfer; Corinna Dawid; Thomas Hofmann; Katharina Anne Scherf
Source: check_circle
Crossref

Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods
2021-01-23 | Journal article
DOI: 10.3390/foods10020228
Contributors: Marina Schopf; Katharina Anne Scherf
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Predicting vital wheat gluten quality using the gluten aggregation test and the microscale extension test

Current Research in Food Science
2020-11 | Journal article
DOI: 10.1016/j.crfs.2020.11.004
Contributors: Marina Schopf; Katharina Anne Scherf
Source: check_circle
Crossref

Wheat (Triticum aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents

Journal of Agricultural and Food Chemistry
2020-11-18 | Journal article
DOI: 10.1021/acs.jafc.0c02815
Contributors: Darina Pronin; Andreas Börner; Hans Weber; Katharina Anne Scherf
Source: check_circle
Crossref

Fingerprinting of wheat protein profiles for improved distinction between wheat cultivars and species

Cereal Chemistry
2020-09 | Journal article
DOI: 10.1002/cche.10323
Contributors: Darina Pronin; Sabrina Geisslitz; Andreas Börner; Katharina A. Scherf
Source: check_circle
Crossref

Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins

Biomolecules
2020-08-24 | Journal article
DOI: 10.3390/biom10091227
Contributors: Angelika Gabler; Katharina Scherf
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Mass spectrometry of in-gel digests reveals differences in amino acid sequences of high-molecular-weight glutenin subunits in spelt and emmer compared to common wheat

Analytical and Bioanalytical Chemistry
2020-02-11 | Journal article
DOI: 10.1007/s00216-019-02341-9
Contributors: Sabrina Geisslitz; Antoine H. P. America; Katharina Anne Scherf
Source: check_circle
Crossref

Cofactors of wheat-dependent exercise-induced anaphylaxis do not increase highly individual gliadin absorption in healthy volunteers

Clinical and Translational Allergy
2019-12 | Journal article
DOI: 10.1186/s13601-019-0260-0
Contributors: Katharina Anne Scherf; Ann-Christin Lindenau; Luzia Valentini; Maria Carmen Collado; Izaskun García-Mantrana; Morten Christensen; Dirk Tomsitz; Claudia Kugler; Tilo Biedermann; Knut Brockow
Source: check_circle
Crossref

Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread

Journal of Agricultural and Food Chemistry
2019-10-09 | Journal article
DOI: 10.1021/acs.jafc.9b04800
Contributors: Anke R. Rohleder; Katharina A. Scherf; Peter Schieberle; Peter Koehler
Source: check_circle
Crossref

Comprehensive Detection of Isopeptides between Human Tissue Transglutaminase and Gluten Peptides

Nutrients
2019-09-20 | Journal article
DOI: 10.3390/nu11102263
Contributors: Barbara Lexhaller; Christina Ludwig; Katharina A. Scherf
Source: check_circle
Crossref

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

Foods
2019-09-12 | Journal article
DOI: 10.3390/foods8090409
Contributors: Sabrina Geisslitz; C. Friedrich H. Longin; Katharina A. Scherf; Peter Koehler
Source: check_circle
Crossref

Identification of the Key Aroma Compounds in Gluten-Free Rice Bread

Journal of Agricultural and Food Chemistry
2019-03-13 | Journal article
DOI: 10.1021/acs.jafc.9b00074
Contributors: Anke R. Boeswetter; Katharina A. Scherf; Peter Schieberle; Peter Koehler
Source: check_circle
Crossref

Improvement of technological properties of wheat flour due to effects of thermal and mechanical treatments

European Food Research and Technology
2019-01-22 | Journal article
DOI: 10.1007/s00217-018-3149-6
Contributors: Claudia Vogel; Katharina Anne Scherf; Peter Koehler
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Variation in protein composition among wheat (Triticum aestivum L.) cultivars to identify cultivars suitable as reference material for wheat gluten analysis

Food Chemistry
2018-11 | Journal article
DOI: 10.1016/j.foodchem.2017.05.005
Contributors: Lívia Hajas; Katharina A. Scherf; Kitti Török; Zsuzsanna Bugyi; Eszter Schall; Roland E. Poms; Peter Koehler; Sándor Tömösközi
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Targeted LC–MS/MS Reveals Similar Contents of α-Amylase/Trypsin-Inhibitors as Putative Triggers of Nonceliac Gluten Sensitivity in All Wheat Species except Einkorn

Journal of Agricultural and Food Chemistry
2018-11-21 | Journal article
DOI: 10.1021/acs.jafc.8b04411
Contributors: Sabrina Geisslitz; Christina Ludwig; Katharina Anne Scherf; Peter Koehler
Source: check_circle
Crossref
Items per page:
Page 1 of 2

Peer review (25 reviews for 7 publications/grants)

Review activity for BMC medicine (1)
Review activity for Food chemistry (1)
Review activity for Food chemistry. (3)
Review activity for Journal of agricultural and food chemistry. (17)
Review activity for Journal of proteome research. (1)
Review activity for Nature food. (1)
Review activity for Plant foods for human nutrition. (1)
How many people are using ORCID?