Comparative investigations of gluten proteins from different wheat species. IV. Reactivity of gliadin fractions and components from different wheat species in a commercial immunoassaySEILMEIER, Werner; WIESER, Herbert.European food research & technology (Print). 2003, Vol 217, Num 4, pp 360-364, issn 1438-2377, 5 p.Article

Quantifizierung und Lokalisierung proteingebundener Thiolgruppen in Weizenmehl = Quantification and localization of protein bond thiol groups in wheat flourANTES, Susanne; WIESER, Herbert.Getreide, Mehl und Brot (1972). 2000, Vol 54, Num 5, pp 290-294, issn 0367-4177Article

Effects of high and low molecular weight glutenin subunits on rheological dough properties and breadmaking quality of wheatANTES, Susanne; WIESER, Herbert.Cereal chemistry. 2001, Vol 78, Num 2, pp 157-159, issn 0009-0352Article

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

Reoxidation behavior of wheat and rye glutelin subunitsANTES, Susanne; WIESER, Herbert.Cereal chemistry. 2001, Vol 78, Num 1, pp 8-13, issn 0009-0352Article

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

Isolierung und Charakterisierung der γ-Secaline von Roggen = Isolation and characterisation of γ-secalins in ryeGELLRICH, Claudia; SCHIEBERLE, Peter; WIESER, Herbert et al.Getreide, Mehl und Brot (1972). 2001, Vol 55, Num 5, pp 275-277, issn 0367-4177Article

The influence of Fusarium infection and growing location on the quantitative protein composition of (Part II) naked barley (Hordeum vulgare nudum)EGGERT, Kai; WIESER, Herbert; PAWELZIK, Elke et al.European food research & technology (Print). 2010, Vol 230, Num 6, pp 893-902, issn 1438-2377, 10 p.Article

The influence of Fusarium infection and growing location on the quantitative protein composition of (part I) emmer (Triticum dicoccum)EGGERT, Kai; WIESER, Herbert; PAWELZIK, Elke et al.European food research & technology (Print). 2010, Vol 230, Num 6, pp 837-847, issn 1438-2377, 11 p.Article

Studies on effects of microbial transglutaminase on gluten proteins of wheat. I. Biochemical analysisBAUER, Nicole; KOEHLER, Peter; WIESER, Herbert et al.Cereal chemistry. 2003, Vol 80, Num 6, pp 781-786, issn 0009-0352, 6 p.Article

Studies on effects of microbial transglutaminase on gluten proteins of wheat. II. Rheological propertiesBAUER, Nicole; KOEHLER, Peter; WIESER, Herbert et al.Cereal chemistry. 2003, Vol 80, Num 6, pp 787-790, issn 0009-0352, 4 p.Article

Biochemical characterization and quantification of the storage protein (secalin) types in rye flourGELLRICH, Claudia; SCHIEBERLE, Peter; WIESER, Herbert et al.Cereal chemistry. 2003, Vol 80, Num 1, pp 102-109, issn 0009-0352, 8 p.Article

Untersuchung von transgenem Roggen mit HMW-Untereinheiten des Weizens = Investigation of transgenic rye with HMW subunits from wheatWIESER, Herbert; KIEFFER, Rolf; ALTPETER, Fredy et al.Getreide, Mehl und Brot (1972). 2002, Vol 56, Num 5, pp 276-280, issn 0367-4177, 5 p.Article

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

Rapid degradation of gliadin peptides toxic for coeliac disease patients by proteases from germinating cerealsHARTMANN, Georg; KOEHLER, Peter; WIESER, Herbert et al.Journal of cereal science (Print). 2006, Vol 44, Num 3, pp 368-371, issn 0733-5210, 4 p.Article

Biochemical characterization of γ-75k secalins of rye. II. Disulfide bondsGELLRICH, Claudia; SCHIEBERLE, Peter; WIESER, Herbert et al.Cereal chemistry. 2004, Vol 81, Num 2, pp 296-299, issn 0009-0352, 4 p.Article

Classification of spelt cultivars based on differences in storage protein compositions from wheatKOENIG, Annette; KONITZER, Katharina; WIESER, Herbert et al.Food chemistry. 2015, Vol 168, pp 176-182, issn 0308-8146, 7 p.Article

Determination of celiac disease-specific peptidase activity of germinated cerealsGESSENDORFER, Benedict; HARTMANN, Georg; WIESER, Herbert et al.European food research & technology (Print). 2011, Vol 232, Num 2, pp 205-209, issn 1438-2377, 5 p.Article

Changes of folates, dietary fiber, and proteins in wheat as affected by germinationKOEHLER, Peter; HARTMANN, Georg; WIESER, Herbert et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 12, pp 4678-4683, issn 0021-8561, 6 p.Article

Chemistry of gluten proteinsWIESER, Herbert.Food microbiology. 2007, Vol 24, Num 2, pp 115-119, issn 0740-0020, 5 p.Conference Paper

Flour protein composition and functional properties of transgenic rye lines expressing HMW subunit genes of wheatWIESER, Herbert; SEILMEIER, Werner; KIEFFER, Rolf et al.Cereal chemistry. 2005, Vol 82, Num 5, pp 594-600, issn 0009-0352, 7 p.Article

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

Studies of partial amino acid sequences of γ-40k secalins of ryeGELLRICH, Claudia; SCHIEBERLE, Peter; WIESER, Herbert et al.Cereal chemistry. 2005, Vol 82, Num 5, pp 541-545, issn 0009-0352, 5 p.Article