Hans-Dieter-Belitz-Institute for Cereal Grain Research

Publications Prof. Dr. Peter Koehler

1991 - 2015 (pdf)  


  • Knorr V, Kerpes R, Wieser H, Zarnkow M, Becker T, Koehler P (2015)
    Production and application of barley malt extract with high peptidase activity for the degradation of gluten in wort. Eur Food Res Technol, doi:10.1007/s00217-015-2568-x
  • Knorr V, Wieser H, Koehler P (2015)
    Production of gluten-free beer by peptidase treatment. Eur Food Res Technol, doi:10.1007/s00217-015-2617-5
  • Kerpes R, Knorr V, Procopio S, Koehler P, Becker T (2016)
    Gluten-specific peptidase activity of barley as affected by germination and its impact on gluten degradation. J Cereal Sci, 68, 93-99
  • Makinen OE, Zannini E, Koehler P, Arendt EK (2016)
    Heat-denaturation and aggregation of quinoa (Chenopodium quinoa) globulins as affected by the pH value. Food Chem, 196, 17-24
  • Mueller E, Koehler P, Scherf KA (2016)
    Applicability of salt reduction strategies in pizza crust. Food Chem, 192, 1116-1123
  • Schaffarczyk M, Østdal H, Matheis O, Jekle M, Koehler P (2016)
    Reconstitution baking tests with defatted wheat flour are suitable for determining the functional effects of lipase-treated wheat lipids. Food Chem 200, 175-182
  • Schaffarczyk M, Østdal H, Matheis O, Koehler P (2016)
    Relationships between lipase-treated wheat lipid classes and their functional effects in wheat breadmaking. J Cereal Sci 68, 100-107
  • Scherf KA, Brockow K, Biedermann T, Koehler P, Wieser H (2016)
    Wheat-dependent exercise-induced anaphylaxis. Clin Exp Allergy 46, 10-20
  • Scherf KA, Koehler P, Wieser H (2016)
    Gluten and wheat sensitivities - An overview. J Cereal Sci, 67, 2-11
  • Scherf KA, Umseher L, Kieffer R, Koehler P (2016)
    Optimization of a micro-scale extension test for rehydrated vital wheat gluten. J Cereal Sci, 68, 140-147

Back Homepage

© 2016 Hans-Dieter-Belitz-Institute - Webmaster