43 results on '"Scherf, Katharina Anne"'
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2. Gluten migration from biodegradable food contact materials poses a risk to celiac disease patients
3. Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies
4. Breeding from 1891 to 2010 did not increase the content of amylase/trypsin-inhibitors in wheat (Triticum aestivum)
5. Lipases as cake batter improvers compared to a traditional emulsifier
6. Prediction of wheat gluten composition via near-infrared spectroscopy
7. Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins
8. Improvement of cake baking properties by lipases compared to a traditional emulsifier
9. Gluten Is Not Gluten.
10. Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread
11. Fundamental characterization of wheat gluten
12. Impact of exogenous α-amylases on sugar formation in straight dough wheat bread
13. Lipidomic insights into the reaction of baking lipases in cakes
14. 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
15. Improvement of technological properties of wheat flour due to effects of thermal and mechanical treatments
16. Comparative quantitative LC–MS/MS analysis of 13 amylase/trypsin inhibitors in ancient and modern Triticum species
17. Identification of Isopeptides Between Human Tissue Transglutaminase and Wheat, Rye, and Barley Gluten Peptides
18. Effects of thermal and mechanical treatments on the physicochemical properties of wheat flour
19. Cofactors of wheat-dependent exercise-induced anaphylaxis do not increase highly individual gliadin absorption in healthy volunteers
20. Comparative characterization of baking lipase substrate specificities using emulsions and the p-nitrophenyl assay
21. Impact of the preparation procedure on gliadin, glutenin and gluten contents of wheat starches determined by RP-HPLC and ELISA
22. Comparative analysis of prolamin and glutelin fractions from wheat, rye, and barley with five sandwich ELISA test kits
23. Basophil Activation to Gluten and Non-Gluten Proteins in Wheat-Dependent Exercise-Induced Anaphylaxis
24. Basophil Activation to Gluten and Non-Gluten Proteins in Wheat-Dependent Exercise-Induced Anaphylaxis
25. The basophil activation test differentiates between patients with wheat‐dependent exercise‐induced anaphylaxis and control subjects using gluten and isolated gluten protein types
26. A Portable Gluten Sensor for Celiac Disease Patients May Not Always Be Reliable Depending on the Food and the User
27. Editorial: Gluten, From Plant to Plate: Implications for People With Celiac Disease
28. Water absorption capacity determines the functionality of vital gluten related to specific bread volume
29. Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten
30. Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins
31. Comparative quantitative LC–MS/MS analysis of 13 amylase/trypsin inhibitors in ancient and modern Triticum species
32. Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins
33. Identification of Isopeptides Between Human Tissue Transglutaminase and Wheat, Rye, and Barley Gluten Peptides
34. Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten
35. Impact of exogenous α-amylases on sugar formation in straight dough wheat bread
36. Predicting vital wheat gluten quality using the gluten aggregation test and the microscale extension test
37. Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins
38. Improvement of technological properties of wheat flour due to effects of thermal and mechanical treatments
39. Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry
40. Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials
41. Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten
42. Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins.
43. Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume.
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