Freud's comparative study of hysterical and organic paralyses: How Charcot's assignment turned outKOEHLER, Peter J.Archives of neurology (Chicago). 2003, Vol 60, Num 11, pp 1646-1650, issn 0003-9942, 5 p.Article

Hereditary neuropathy with liability to pressure palsies: The first publication (1947)KOEHLER, Peter J.Neurology. 2003, Vol 60, Num 7, pp 1211-1213, issn 0028-3878, 3 p.Article

Comparison of methods for the quantitative determination of phospholipids in lecithins and flour improversHELMERICH, Gerhard; KOEHLER, Peter.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 23, pp 6645-6651, issn 0021-8561, 7 p.Article

Fractionation of cereal flour by sedimentation in non-aqueous systems. II. Rheological characterisation and baking performance of the protein fractionHARTMANN, Stephanie; KOEHLER, Peter.Journal of cereal science (Print). 2008, Vol 48, Num 2, pp 548-555, issn 0733-5210, 8 p.Article

Detoxification of Gluten by Means of Enzymatic Treatment : Gluten-Current Status and new Analytical Developments in Support of the Regulatory RequirementsWIESER, Herbert; KOEHLER, Peter.Journal of AOAC International. 2012, Vol 95, Num 2, pp 356-363, issn 1060-3271, 8 p.Article

Study of the thermal denaturation of selected proteins of whey and egg by low resolution NMRGOETZ, Joachim; KOEHLER, Peter.Lebensmittel - Wissenschaft + Technologie. 2005, Vol 38, Num 5, pp 501-512, issn 0023-6438, 12 p.Article

Is the calculation of the gluten content by multiplying the prolamin content by a factor of 2 valid?WIESER, Herbert; KOEHLER, Peter.European food research & technology (Print). 2009, Vol 229, Num 1, pp 9-13, issn 1438-2377, 5 p.Article

The Biochemical Basis of Celiac DiseaseWIESER, Herbert; KOEHLER, Peter.Cereal chemistry. 2008, Vol 85, Num 1, pp 1-13, issn 0009-0352, 13 p.Article

Functional properties of individual classes of phospholipids in breadmakingHELMERICH, Gerhard; KOEHLER, Peter.Journal of cereal science (Print). 2005, Vol 42, Num 2, pp 233-241, issn 0733-5210, 9 p.Article

Identification of dehydro-ferulic acid-tyrosine in rye and wheat : Evidence for a covalent cross-link between arabinoxylans and proteinsPIBER, Michael; KOEHLER, Peter.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 13, pp 5276-5284, issn 0021-8561, 9 p.Article

Molecular Structure and Baking Performance of Ilndividual Glycolipid Classes from LecithinsSELMAIR, Patrick L; KOEHLER, Peter.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 12, pp 5597-5609, issn 0021-8561, 13 p.Article

Baking Performance of Synthetic Glycolipids in Comparison to Commercial SurfactantsSELMAIR, Patrick L; KOEHLER, Peter.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 15, pp 6691-6700, issn 0021-8561, 10 p.Article

Fractionation of cereal flour by sedimentation in non-aqueous systems. I. Development of the method and chemical characterisation of the fractionsHARTMANN, Stephanie; KOEHLER, Peter.Journal of cereal science (Print). 2008, Vol 47, Num 3, pp 576-586, issn 0733-5210, 11 p.Article

Quantitation of dityrosine in wheat flour and dough by liquid chromatography-tandem mass spectrometryHANFT, Franziska; KOEHLER, Peter.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 7, pp 2418-2423, issn 0021-8561, 6 p.Article

Quantitation of 3-aminopropionamide in potatoes-a minor but potent precursor in acrylamide formationGRANVOGL, Michael; JEZUSSEK, Magnus; KOEHLER, Peter et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 15, pp 4751-4757, issn 0021-8561, 7 p.Article

On-line observation of dough fermentation by magnetic resonance imaging and volumetric measurementsGOETZ, Joachim; GROSS, Dieter; KOEHLER, Peter et al.European food research & technology (Print). 2003, Vol 217, Num 6, pp 504-511, issn 1438-2377, 8 p.Article

Paul Blocq and (Psychogenic) Astasia AbasiaOKUN, Michael S; KOEHLER, Peter J.Movement disorders. 2007, Vol 22, Num 10, pp 1373-1378, issn 0885-3185, 6 p.Article

Isolation and chemical characterisation of water-extractable arabinoxylans from wheat and rye during breadmakingHARTMANN, Georg; PIBER, Michael; KOEHLER, Peter et al.European food research & technology (Print). 2005, Vol 221, Num 3-4, pp 487-492, issn 1438-2377, 6 p.Article

Analytical and Sensory Studies on the Release of Sodium from Wheat Bread CrumbPFLAUM, Tabea; KONITZER, Katharina; HOFMANN, Thomas et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 26, pp 6485-6494, issn 0021-8561, 10 p.Article

Neurology and surrealism: Andre Breton and Joseph BabinskiHAAN, Joost; KOEHLER, Peter J; BOGOUSSLAVSKY, Julien et al.Brain. 2012, Vol 135, pp 3830-3838, issn 0006-8950, 9 p., 12Article

Studies on the protein composition and baking quality of einkorn linesWIESER, Herbert; MUELLER, Karl-Josef; KOEHLER, Peter et al.European food research & technology (Print). 2009, Vol 229, Num 3, pp 523-532, issn 1438-2377, 10 p.Article

Magnetic flimmers: 'light in the electromagnetic darkness'MARTENS, Johannes W; KOEHLER, Peter J; VIJSELAAR, Joost et al.Brain. 2013, Vol 136, pp 971-979, issn 0006-8950, 9 p., 3Article

Identification of Disulfide Bonds in Wheat Gluten Proteins by Means of Mass Spectrometry/Electron Transfer DissociationLUTZ, Elena; WIESER, Herbert; KOEHLER, Peter et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 14, pp 3708-3716, issn 0021-8561, 9 p.Article

Studies on the gluten-specific peptidase activity of germinated grains from different cereal species and cultivarsSCHWALB, Theresa; WIESER, Herbert; KOEHLER, Peter et al.European food research & technology (Print). 2012, Vol 235, Num 6, pp 1161-1170, issn 1438-2377, 10 p.Article

One Hundred Years of Migraine Research: Major Clinical and Scientific Observations From 1910 to 2010TFELT-HANSEN, Peer C; KOEHLER, Peter J.Headache. 2011, Vol 51, Num 5, pp 752-778, issn 0017-8748, 27 p.Article