1. Alkylation of Free Thiol Groups During Extraction: Effects on the Osborne Fractions of Wheat Flour. Issue 3 (5th December 2016) Authors: Schmid, Markus; Wieser, Herbert; Koehler, Peter Journal: Cereal chemistry Issue: Volume 94:Issue 3(2017.) Page Start: 546 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Chemistry of wheat gluten proteins: Qualitative composition. Issue 1 (15th June 2022) Authors: Wieser, Herbert; Koehler, Peter; Scherf, Katharina A. Journal: Cereal chemistry Issue: Volume 100:Issue 1(2023) Page Start: 23 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Chemistry of wheat gluten proteins: Quantitative composition. Issue 1 (28th July 2022) Authors: Wieser, Herbert; Koehler, Peter; Scherf, Katharina A. Journal: Cereal chemistry Issue: Volume 100:Issue 1(2023) Page Start: 36 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Classification of spelt cultivars based on differences in storage protein compositions from wheat. (1st February 2015) Authors: Koenig, Annette; Konitzer, Katharina; Wieser, Herbert; Koehler, Peter Journal: Food chemistry Issue: Volume 168(2015) Page Start: 176 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Correlation of Quality Parameters with the Baking Performance of Wheat Flours. Issue 4 (23rd July 2014) Authors: Thanhaeuser, Silvia Maria; Wieser, Herbert; Koehler, Peter Journal: Cereal chemistry Issue: Volume 91:Issue 4(2014.) Page Start: 333 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Disulphide structure of high-molecular-weight (HMW-) gliadins as affected by terminators. (November 2017) Authors: Schmid, Markus; Wieser, Herbert; Koehler, Peter Journal: Journal of cereal science Issue: Volume 78(2017) Page Start: 66 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Gluten and wheat sensitivities – An overview. (January 2016) Authors: Scherf, Katharina Anne; Koehler, Peter; Wieser, Herbert Journal: Journal of cereal science Issue: Volume 67(2016) Page Start: 2 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn. (September 2018) Authors: Geisslitz, Sabrina; Wieser, Herbert; Scherf, Katharina Anne; Koehler, Peter Journal: Journal of cereal science Issue: Volume 83(2018) Page Start: 204 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Isolation and Characterization of High‐Molecular‐Weight (HMW) Gliadins from Wheat Flour. Issue 6 (1st June 2016) Authors: Schmid, Markus; Wieser, Herbert; Koehler, Peter Journal: Cereal chemistry Issue: Volume 93:Issue 6(2016.) Page Start: 536 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products. (August 2018) Authors: Scherf, Katharina Anne; Wieser, Herbert; Koehler, Peter Journal: Food research international Issue: Volume 110(2018) Page Start: 62 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗