Research output per year
Research output per year
Personal profile
Research interests
Research interests
Education/Academic qualification
PhD, Technical University of Munich
Award Date: 29 Aug 2019
Food Chemistry, 1. State Exam, Technical University of Munich
Award Date: 20 Apr 2015
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
-
SDG 3 Good Health and Well-being -
SDG 12 Responsible Consumption and Production -
SDG 13 Climate Action
Fingerprint
Dive into the research topics where Sabrina Geißlitz is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
- 1 Similar Profiles
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
-
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 -
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
-
Comprehensive analysis of spelt flour composition and breadmaking quality
Hempel, C. (First Author), Longin, C. F. H. (Co-Author), Scherf, K. A. & Geisslitz, S. (Last Author), Mar 2026, In: Journal of Food Composition and Analysis. 109007.Research output: Contribution to journal › Article › peer-review
Open Access -
Identification of celiac disease-active peptides in gluten-free barley beers by nanoLC-MS/MS
Tissen, E. (First Author), Geisslitz, S. (Co-Author), Maier, B. (Co-Author) & Scherf, K. A. (Last Author), Jun 2026, In: Applied Food Research. 6, 1, 101952.Research output: Contribution to journal › Article › peer-review
Open Access -
In Vitro TLR4 Stimulating Bioactivities of Amylase/Trypsin-Inhibitors from Wheat (Triticum aestivum L.) Bred from 1891 to 2010
Neerukonda, M. (First Author), Geisslitz, S., Pronin, D., Curella, V., Neufang, S., Koch, S., Begaj, K., Bockamp, E., Weichert, H., Börner, A., Weber, H., Scherf, K. A. (Shared Last Author) & Schuppan, D. (Shared Last Author), May 2026, In: Foods. 15, 9, 1541.Research output: Contribution to journal › Article › peer-review
Open Access
Activities
-
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
-
Weihenstephaner Institut für Getreideforschung (WIG) - 14. Frühjahrstagung 2026
Scherf, K. (Participant) & Geißlitz, S. (Participant)
24 Mar 2026 → 25 Mar 2026Activity: Participating in or organizing an event › Participating in an event
-
Eleonora Charlotte Pichler
Scherf, K. (Host) & Geißlitz, S. (Host)
23 Jun 2025 → 8 Aug 2025Activity: Hosting a visitor › Hosting an academic visitor
-
Einfluss der Verzwergungsgene auf die Proteinzusammensetzung und Backqualität von Weizen
Geißlitz, S. (Speaker)
19 Mar 2025Activity: Talk or event contribution › Oral presentation
-
Weihenstephaner Institut für Getreideforschung (WIG) - 13. Frühjahrstagung 2025
Tissen, E. (Participant), Geißlitz, S. (Participant) & Hempel, C. (Participant)
18 Mar 2025 → 19 Mar 2025Activity: Participating in or organizing an event › Participating in an event
Prizes
-
-
-
Wissenschaftlicher Förderpreis des Verbandes Deutscher Großbäckereien 2020
Geißlitz, S. (Recipient), 16 Jan 2020
Prize
Press/Media
-
-
Erstmals allergieauslösende Proteine in Gerste exakt gemessen – Neue Grundlage für verträglichere Lebensmittel
Geißlitz, S., Scherf, K. & Jöstl, S.
29/07/25 → 5/12/25
14 Media contributions
Press/Media
-
Weizen: Extremer Zwergwuchs verschlechtert Gluten-Zusammensetzung und Backqualität
16/09/25 → 5/10/25
25 Media contributions
Press/Media
-
-
Mehlschnelltest weiterentwickelt
Scherf, K., Geißlitz, S. & Olias, G.
2/09/19
1 Media contribution
Press/Media
Courses
-
Formelle Richtlinien und wissenschaftliches Schreiben für die Bachelorarbeit SoSe 25
Geißlitz, S. 25/06/25 → 25/06/25
Course
-
Thesis
-
Proteins of einkorn, emmer and spelt: Influence on baking quality and role in wheat-related hypersensitivities
Geißlitz, S. (Author), Koehler, P. (Supervisor), 29 Aug 2019Student thesis: Doctoral thesis