| Comparative study on gluten protein composition of ancient (einkorn, emmer and spelt) and modern wheat species (durum and common wheat) S Geisslitz, CFH Longin, KA Scherf, P Koehler Foods 8 (9), 409, 2019 | 100 | 2019 |
| Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn S Geisslitz, H Wieser, KA Scherf, P Koehler Journal of Cereal Science 83, 204-212, 2018 | 96 | 2018 |
| Targeted LC–MS/MS reveals similar contents of α-amylase/trypsin-inhibitors as putative triggers of nonceliac gluten sensitivity in all wheat species except einkorn S Geisslitz, C Ludwig, KA Scherf, P Koehler Journal of agricultural and food chemistry 66 (46), 12395-12403, 2018 | 67 | 2018 |
| Wheat ATIs: characteristics and role in human disease S Geisslitz, P Shewry, F Brouns, AHP America, GPI Caio, M Daly, ... Frontiers in nutrition 8, 667370, 2021 | 52 | 2021 |
| Comparative quantitative LC–MS/MS analysis of 13 amylase/trypsin inhibitors in ancient and modern Triticum species S Geisslitz, CFH Longin, P Koehler, KA Scherf Scientific reports 10 (1), 14570, 2020 | 34 | 2020 |
| Wheat amylase/trypsin inhibitors (ATIs): occurrence, function and health aspects S Geisslitz, P Weegels, P Shewry, V Zevallos, S Masci, M Sorrells, ... European Journal of Nutrition 61 (6), 2873-2880, 2022 | 25 | 2022 |
| Aroma-active compounds in Spondias mombin L. fruit pulp SD Neiens, SM Geißlitz, M Steinhaus European Food Research and Technology 243, 1073-1081, 2017 | 19 | 2017 |
| Rediscovering ancient wheats. S Geisslitz, KA Scherf | 16 | 2020 |
| Do ancient wheats contain less gluten than modern bread wheat, in favour of better health? F Brouns, S Geisslitz, C Guzman, TM Ikeda, A Arzani, G Latella, S Simsek, ... Nutrition Bulletin 47 (2), 157-167, 2022 | 13 | 2022 |
| Fingerprinting of wheat protein profiles for improved distinction between wheat cultivars and species D Pronin, S Geisslitz, A Börner, KA Scherf Cereal Chemistry 97 (5), 999-1009, 2020 | 9 | 2020 |
| 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 S Geisslitz, AHP America, KA Scherf Analytical and bioanalytical chemistry 412, 1277-1289, 2020 | 8 | 2020 |
| Comparative study on gluten protein composition of ancient (einkorn, emmer and spelt) and modern wheat species (durum and common wheat). Foods, 2019, 8 (9): 409 S Geisslitz, CFH Longin, KA Scherf, P Koehler Journal of Cereal Science 67, 2-11, 2016 | 8 | 2016 |
| Is bread bad for health? F Brouns, S Geisslitz, PR Shewry Journal of Cereal Science 105, 103447, 2022 | 5 | 2022 |
| Proteomics in Food Quality S Geisslitz, KA Scherf Elsevier, 2021 | 5 | 2021 |
| Proteins from modern and ancient wheat cultivars: Impact on immune cells of healthy individuals and patients with NCGS W Dieterich, C Schuster, P Gundel, KA Scherf, D Pronin, S Geisslitz, ... Nutrients 14 (20), 4257, 2022 | 4 | 2022 |
| Absolute and relative quantitation of amylase/trypsin-inhibitors by LC-MS/MS from wheat lines obtained by CRISPR-Cas9 and RNAi S Geisslitz, S Islam, L Buck, C Grunwald-Gruber, F Sestili, F Camerlengo, ... Frontiers in Plant Science 13, 974881, 2022 | 4 | 2022 |
| Wheat ATIs: characteristics and role in human disease. Front Nutr 8: 265 S Geisslitz, P Shewry, F Brouns, AHP America, GPI Caio, M Daly, ... | 4 | 2021 |
| NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endosperm W Hermans, S Geisslitz, Y De Bondt, NA Langenaeken, KA Scherf, ... Food Chemistry 437, 137735, 2024 | 2 | 2024 |
| No correlation between amylase/trypsin-inhibitor content and amylase inhibitory activity in hexaploid and tetraploid wheat species N Jahn, CFH Longin, KA Scherf, S Geisslitz Current Research in Food Science 7, 100542, 2023 | 2 | 2023 |
| Breeding from 1891 to 2010 did not increase the content of amylase/trypsin-inhibitors in wheat (Triticum aestivum) S Geisslitz, D Pronin, M Neerukonda, V Curella, S Neufang, S Koch, ... npj Science of Food 7 (1), 43, 2023 | 1 | 2023 |
