Projects per year
Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
Profiles
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BMBF 01EA2205A - ImmunoSafe-CeD
Scherf, K. (PI) & Tissen, E. (CoI)
1/08/24 → 31/12/25
Project: Research
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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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ATI, fructans and predictive assessment of technological quality of Sicilian tetraploid conservation and modern wheat varieties
Bonarrigo, M. (First Author), Geisslitz, S. (Co-Author), Scherf, K. A. (Co-Author), Messina, B. (Co-Author), Russo, G. (Co-Author), Sestili, F. (Co-Author) & Masci, S. (Last Author), 24 Apr 2025, In: Journal of Cereal Science. 2025, 123, 104190.Research output: Contribution to journal › Article › peer-review
Open Access -
Chapter 21 - Derivatives of atractyligenin in coffee
Lang, R. (First Author), 2025, Coffee in Health and Disease Prevention (Second Edition). Preedy, V. R. & Patel, V. B. (eds.). Second Edition ed. Academic Press Inc., p. 231-237 7 p.Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review
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Characterization of the Major Odor-Active Compounds in Fresh Rhizomes and Leaves of Houttuynia cordata by Comparative Aroma Extract Dilution Analysis
Xu, Z. (First Author), Liu, J. (Co-Author), Kreißl, J. (Co-Author), Oellig, C. (Co-Author), Vetter, W. (Co-Author), Steinhaus, M. (Co-Author) & Frank, S. (Last Author), Jul 2025, In: Foods. 14, 13, 14 p., 2303.Research output: Contribution to journal › Article › peer-review
Open Access
Activities
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BayBioMS 10-Year Anniversary Symposium
Le, H. (Participant)
25 Oct 2025Activity: Participating in or organizing an event › Participating in an event
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Analysis of celiac disease-active peptides in foods containing partially hydrolyzed gluten by LC-MS/MS
Tissen, E. (Speaker)
25 Oct 2025Activity: Talk or event contribution › Oral presentation
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38th Meeting of the Working Group on Prolamin Analysis and Toxicity
Tissen, E. (Participant)
23 Oct 2025 → 25 Oct 2025Activity: Participating in or organizing an event › Participating in an event
Prizes
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Wissenschaftlicher Förderpreis des Verbandes Deutscher Großbäckereien 2020
Geißlitz, S. (Recipient), 16 Jan 2020
Prize
Press/Media
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Neue Erkenntnisse zur Geschmackswahrnehmung von Kaffee - Genetische Veranlagung spielt eine Rolle
29/01/25 → 16/04/25
60 Media contributions
Press/Media
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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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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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Einfluss verschiedener Zusätze auf die Funktionalität, Proteinzusammensetzung und Sekundärstruktur von Gluten
Höller, N. (Author), Scherf, K. (Supervisor), 6 Dec 2024Student thesis: Doctoral thesis
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Elucidation of the impact of exogenous amylase activity on wheat bread making
Rebholz, G. F. (Author), Scherf, K. (Supervisor), 27 Jul 2021Student thesis: Doctoral thesis