Tracking gluten immunoreactive peptides from the grain to the gut and beyond

Project Information

GLUTENOMICS

Grant agreement ID: 101040437

DOI

10.3030/101040437

EC signature date 19 April 2022

Start date 1 September 2022

End date 31 August 2027

Funded under

• European Research Council (ERC)

Total cost

€ 1 499 988,00

EU contribution

€ 1 499 988,00

Coordinated by

LEIBNIZ-INSTITUT FUER LEBENSMITTEL-SYSTEMBIOLOGIE AN DER TECHNISCHEN UNIVERSITAET MUENCHEN
Germany

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Links to deliverables and publications from FP7 projects, as well as links to some specific result types such as dataset and software, are dynamically retrieved from OpenAIRE .

Publications

Peer reviewed articles (6)

Development of a barley reference material for gluten analysis

Author(s): Majlinda Xhaferaj; Gabriella Muskovics; Eszter Schall; Zsuzsanna Bugyi; Sándor Tömösközi; Katharina A. Scherf
Published in: Food Chemistry, 2023, ISSN 1873-7072
Publisher: Elsevier
DOI: 10.5445/IR/1000159380

Quantitation of amylase/trypsin-inhibitors in barley using targeted LC-MS/MS

Author(s): Sarah Joestl, Dalia Z. Alomari, Ahmad M. Alqudah, Andreas Börner, Sabrina Geisslitz, Katharina A. Scherf
Published in: Food Research International, Issue 218, 2025, ISSN 0963-9969
Publisher: Elsevier BV
DOI: 10.1016/J.FOODRES.2025.116910

Comparative Label-Free Proteomics Study on Celiac Disease-Active Epitopes in Common Wheat, Spelt, Durum Wheat, Emmer, and Einkorn

Author(s): Marie-Christin Norwig; Sabrina Geisslitz; Katharina A. Scherf
Published in: Journal of Agricultural and Food Chemistry, 2024, ISSN 1520-5118
Publisher: American Chemical Society
DOI: 10.1021/ACS.JAFC.4C02657

Characterization of rye flours and their potential as reference material for gluten analysis

Author(s): Xhaferaj, Majlinda; Muskovics, Gabriella; Schall, Eszter; Bugyi, Zsuzsanna; Tömösközi, Sándor; Scherf, Katharina A.
Published in: Food Chemistry, 2023, ISSN 1873-7072
Publisher: Elsevier
DOI: 10.1016/J.FOODCHEM.2022.135148

Rye secalin isolates to develop reference materials for gluten detection

Author(s): Majlinda Xhaferaj, Gabriella Muskovics, Zsuzsanna Bugyi, Sándor Tömösközi, Katharina A. Scherf
Published in: Food Chemistry, Issue 471, 2025, ISSN 0308-8146
Publisher: Elsevier BV
DOI: 10.1016/J.FOODCHEM.2024.142691

Comparative shotgun proteomics analysis of wheat gluten proteins digested by various peptidases

Author(s): Christine Kaemper, Johanna Mossburger, Manuel Geyer, Lorenz Hartl, Sabrina Geisslitz, Katharina Anne Scherf
Published in: Current Research in Food Science, Issue 11, 2025, ISSN 2665-9271
Publisher: Elsevier BV
DOI: 10.1016/J.CRFS.2025.101095