Barbara Lexhaller

Identification of Isopeptides Between Human Tissue Transglutaminase and Wheat, Rye, and Barley Gluten Peptides

C. Ludwig, K. Scherf, Barbara Lexhaller, 2020, Scientific Reports.

Characterization and Relative Quantitation of Wheat, Rye, and Barley Gluten Protein Types by Liquid Chromatography–Tandem Mass Spectrometry

M. Colgrave, K. Scherf, Barbara Lexhaller, 2019, Front. Plant Sci..

Comprehensive Detection of Isopeptides between Human Tissue Transglutaminase and Gluten Peptides

C. Ludwig, K. Scherf, Barbara Lexhaller, 2019, Nutrients.

Fundamental study on reactivities of gluten protein types from wheat, rye and barley with five sandwich ELISA test kits.

K. Scherf, Barbara Lexhaller, Christine Tompos, 2017, Food chemistry.

Comparative analysis of prolamin and glutelin fractions from wheat, rye, and barley with five sandwich ELISA test kits

K. Scherf, Barbara Lexhaller, Christine Tompos, 2016, Analytical and Bioanalytical Chemistry.

Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials

P. Koehler, K. Scherf, Barbara Lexhaller, 2017, PloS one.

Identification of Isopeptides Between Human Tissue Transglutaminase and Wheat, Rye, and Barley Gluten Peptides

C. Ludwig, K. Scherf, Barbara Lexhaller, 2020, Scientific Reports.

Wheat‐dependent exercise‐induced anaphylaxis: Subtypen, Diagnostik und Management

C. Mortz, Barbara Lexhaller, V. Faihs, 2023, Journal der Deutschen Dermatologischen Gesellschaft = Journal of the German Society of Dermatology : JDDG.

Wheat‐dependent exercise‐induced anaphylaxis: subtypes, diagnosis, and management

C. Bindslev‐Jensen, T. Biedermann, K. Brockow, 2023, Journal der Deutschen Dermatologischen Gesellschaft = Journal of the German Society of Dermatology : JDDG.