Projects per year
Collaborations and top research areas from the last five years
Profiles
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Leibniz Lab "Systemic Sustainability"
Schanze, J. (PI) & Scherf, K. (CoI)
1/04/24 → 31/03/27
Project: Network
Research output
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Absolute quantification of gluten protein groups and their relation to wheat baking quality
Kaemper, C. (First Author), Geyer, M. (Co-Author), Hartl, L. (Co-Author), Geisslitz, S. (Co-Author) & Scherf, K. A. (Last Author), 1 Mar 2026, In: Food Research International. 227, 118228.Research output: Contribution to journal › Article › peer-review
Open Access -
Acrylamidreduktion in Getreideprodukten durch Asparaginasen, Phenolcarbonsäuren und Salze
Scherf, K. (First Author), 2026, WIG Tagungsunterlagen 2026.Research output: Chapter in Book/Report/Conference proceeding › Conference contribution
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Allergieauslösende Amylase/Trypsin-Inhibitoren in Gerste
Jöstl, S. (First Author), Börner, A. (Co-Author), Geißlitz, S. (Co-Author) & Scherf, K. (Last Author), 3 Apr 2026, In: Lebensmittelchemie. 80, 2, p. 34-37 4 p.Research output: Contribution to journal › Article
Activities
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Whiskey AI
Duria, D. R. (Participant), Benthin, J. (Participant), Wiesenfarth, M. (Participant), Pro, C. (Participant), Tiggeloven, A. (Participant), Karanth, S. (Participant), Reglitz, K. (Participant) & Köhler, N. (Participant)
2 Jul 2026 → 3 Jul 2026Activity: Participating in or organizing an event › Participating in an event
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Modifying alpha-amylase/trypsin inhibitors (ATIs) composition in wheat: from existing variation to genome editing
Bonarrigo, M. (Speaker), Orlando, F. (Speaker), Geißlitz, S. (Speaker), Scherf, K. (Speaker), Messina, B. (Speaker), Russo, G. (Speaker), Sestili, F. (Speaker) & Masci, S. (Speaker)
1 Jun 2026 → 3 Jun 2026Activity: Talk or event contribution › Poster presentation
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XV International Gluten Workshop "Gluten and Kernel Components: Role in Processing, Health and Diseases"
Scherf, K. (Participant)
1 Jun 2026 → 3 Jun 2026Activity: Participating in or organizing an event › Organizing an event
Prizes
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Wissenschaftlicher Förderpreis des Verbandes Deutscher Großbäckereien 2020
Geißlitz, S. (Recipient), 16 Jan 2020
Prize
Press/Media
Courses
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Food Chemistry 1 for Teacher Training at Vocational Schools, Exercise WiSe 24/25
Scherf, K. 16/10/24 → 5/02/25
Course
Student theses
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Analysis of celiac disease-active peptides in foods containing partially hydrolyzed gluten by proteomics
Tissen, E. (Author), Scherf, K. (Supervisor), 11 May 2026Student thesis: Doctoral thesis
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Analytical and structural characterization of wheat gluten to predict its functionality in breadmaking
Schopf, M. (Author), Scherf, K. (Supervisor), 30 Apr 2021Student thesis: Doctoral thesis
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Characterization and prediction of wheat flour functionality and baking quality
Schuster, C. (Author), Scherf, K. (Supervisor), 17 Mar 2026Student thesis: Doctoral thesis