Publications

From farm to fork: future supply chains need to measure and trade nutrient content. (Read here: Trends in Plant Science)

Reference proteomes of five wheat species as starting point for future design of cultivars with lower allergenic potential. (Read here: Nature Science of Food)

Mineral and Phytic Acid Content as Well as Phytase Activity in Flours and Breads Made from Different Wheat Species. (Read here: International Journal of Molecular Sciences)

Multiomics Based Association Mapping in Wheat Reveals Genetic Architecture of Quality and Allergenic Related Proteins. (Read here: International Journal of Molecular Sciences)

Comprehensive proteome analysis of bread deciphering the allergenic potential of bread wheat, spelt and rye. (Read here: Journal of Proteomics)

Characterization of 150 Wheat Cultivars by LC-MS-Based Label-Free Quantitative Proteomics Unravels Possibilities to Design Wheat Better for Baking Quality and Human Health. (Read here: Plants)

Hybrid QconCAT-Based Targeted Absolute and Data-Independent Acquisition-Based Label-Free Quantification Enables In-Depth Proteomic Characterization of Wheat Amylase/Trypsin Inhibitor Extracts. (Read here: Journal of Proteome Research)

High-resolution proteomics reveals differences in the proteome of spelt and bread wheat flour representing targets for research on wheat sensitivities. (Read here: Nature Scientific Reports)

German Language Publications

Breeding and intensive screening are necessary for successful establishment of a new crop species. (Read here: Uni Hohenheim)