Personal information

Other IDs

Scopus Author ID: 57192091788
Loop profile: 1235268

Countries

Germany

Activities

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Employment (3)

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

2024-06-01 to present (Food Biopolymer Chemistry)
Employment
Source: Self-asserted source
Sabrina Geisslitz

Karlsruhe Institute of Technology: Karlsruhe, DE

2020-01-01 to 2024-05-31 (Bioactive and Functional Food Chemistry)
Employment
Source: Self-asserted source
Sabrina Geisslitz

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

2015-08-01 to 2019-12-31 (Functional Biopolymer Chemistry)
Employment
Source: Self-asserted source
Sabrina Geisslitz

Education and qualifications (2)

Technical University of Munich: Munich, DE

2015-08 to 2019-08 | Dr. rer. nat
Education
Source: Self-asserted source
Sabrina Geisslitz

Technical University of Munich: Munich, DE

2010-10 to 2015-04 | Food Chemist
Education
Source: Self-asserted source
Sabrina Geisslitz

Professional activities (2)

Wageningen University & Research: Wageningen, NL

2023-06-01 to 2023-08-31 | Guest researcher (Applied Metabolic Systems)
Invited position
Source: Self-asserted source
Sabrina Geisslitz

Wageningen University and Research: Wageningen, NL

2019-03-01 to 2019-04-30 | Guest Researcher (Applied Metabolic Systems)
Invited position
Source: Self-asserted source
Sabrina Geisslitz

Works (21)

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

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

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

Breeding from 1891 to 2010 did not increase the content of amylase/trypsin-inhibitors in wheat (Triticum aestivum)

npj Science of Food
2023-08-23 | Journal article
DOI: 10.1038/s41538-023-00219-w
Contributors: Sabrina Geisslitz; Darina Pronin; Manjusha Neerukonda; Valentina Curella; Sibylle Neufang; Sandra Koch; Heiko Weichert; Hans Weber; Andreas Börner; Detlef Schuppan et al.
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)‎

Wheat amylase/trypsin inhibitors (ATIs): occurrence, function and health aspects

European Journal of Nutrition
2022-09 | Journal article
DOI: 10.1007/s00394-022-02841-y
Part of ISSN: 1436-6207
Part of ISSN: 1436-6215
Contributors: Sabrina Geisslitz
Source: Self-asserted source
Sabrina Geisslitz

Absolute and relative quantitation of amylase/trypsin-inhibitors by LC-MS/MS from wheat lines obtained by CRISPR-Cas9 and RNAi

Frontiers in Plant Science
2022-08-29 | Journal article
DOI: 10.3389/fpls.2022.974881
Part of ISSN: 1664-462X
Contributors: Sabrina Geisslitz
Source: Self-asserted source
Sabrina Geisslitz

Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?

Nutrition Bulletin
2022-06 | Journal article
DOI: 10.1111/nbu.12551
Part of ISSN: 1471-9827
Part of ISSN: 1467-3010
Contributors: Sabrina Geisslitz
Source: Self-asserted source
Sabrina Geisslitz

Is bread bad for health?

Journal of Cereal Science
2022-05 | Journal article
DOI: 10.1016/j.jcs.2022.103447
Part of ISSN: 0733-5210
Contributors: Sabrina Geisslitz
Source: Self-asserted source
Sabrina Geisslitz

Wheat ATIs: Characteristics and Role in Human Disease

Frontiers in Nutrition
2021-05-28 | Journal article
DOI: 10.3389/fnut.2021.667370
Part of ISSN: 2296-861X
Contributors: Sabrina Geisslitz
Source: Self-asserted source
Sabrina Geisslitz

Proteomics in Food Quality

Reference Module in Food Science
2020 | Book chapter
DOI: 10.1016/b978-0-08-100596-5.22762-5
Part of ISBN: 9780081005965
Source: Self-asserted source
Sabrina Geisslitz

Rediscovering Ancient Wheats

Cereal Foods World
2020 | Journal article
DOI: 10.1094/cfw-65-2-0013
Part of ISSN: 2576-1056
Contributors: Sabrina Geisslitz
Source: Self-asserted source
Sabrina Geisslitz

Comparative quantitative LC–MS/MS analysis of 13 amylase/trypsin inhibitors in ancient and modern Triticum species

Scientific Reports
2020-12 | Journal article
DOI: 10.1038/s41598-020-71413-z
Part of ISSN: 2045-2322
Source: Self-asserted source
Sabrina Geisslitz

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

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 | Journal article
DOI: 10.1007/s00216-019-02341-9
Part of ISSN: 1618-2642
Part of ISSN: 1618-2650
Source: Self-asserted source
Sabrina Geisslitz

Comparative study on gluten protein composition of ancient (einkorn, emmer and spelt) and modern wheat species (durum and common wheat)

Foods
2019 | Journal article
DOI: 10.3390/foods8090409
EID:

2-s2.0-85072280567
Contributors: Geisslitz, S.; Longin, C.F.H.; Scherf, K.A.; Koehler, P.
Source: Self-asserted source
Sabrina Geisslitz via Scopus - Elsevier

Proteine im Getreide und die Backeigenschaften

Nachrichten aus der Chemie
2019 | Journal article
DOI: 10.1002/nadc.20194082916
EID:

2-s2.0-85059474401
Contributors: Geißlitz, S.; Scherf, K.A.; Köhler, P.
Source: Self-asserted source
Sabrina Geisslitz via Scopus - Elsevier

Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn

Journal of Cereal Science
2018 | Journal article
DOI: 10.1016/j.jcs.2018.08.012
EID:

2-s2.0-85053438300
Contributors: Geisslitz, S.; Wieser, H.; Scherf, K.A.; Koehler, P.
Source: Self-asserted source
Sabrina Geisslitz via Scopus - Elsevier

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 | Journal article
DOI: 10.1021/acs.jafc.8b04411
EID:

2-s2.0-85054914676
Contributors: Geisslitz, S.; Ludwig, C.; Scherf, K.A.; Koehler, P.
Source: Self-asserted source
Sabrina Geisslitz via Scopus - Elsevier

Aroma-active compounds in Spondias mombin L. fruit pulp

European Food Research and Technology
2017 | Journal article
DOI: 10.1007/s00217-016-2825-7
EID:

2-s2.0-84996878296
Contributors: Neiens, S.D.; Geißlitz, S.M.; Steinhaus, M.
Source: Self-asserted source
Sabrina Geisslitz via Scopus - Elsevier

Peer review (3 reviews for 3 publications/grants)

Review activity for Bulletin gizi. (1)
Review activity for Journal of agricultural and food chemistry. (1)
Review activity for Journal of cereal science. (1)
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