Sabrina Geisslitz

Lise Meitner Str. 34
Freising, BY 85354, Germany

Last Updated: 09/26/2026

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Found 25 publications

In Vitro TLR4 Stimulating Bioactivities of Amylase/Trypsin-Inhibitors from Wheat (Triticum aestivum L.) Bred from 1891 to 2010.

In Vitro TLR4 Stimulating Bioactivities of Amylase/Trypsin-Inhibitors from Wheat (Triticum aestivum L.) Bred from 1891 to 2010.

Journal: Foods (Basel, Switzerland)

Published: March 18, 2026

Proteomics Analysis of Celiac Disease-Active Peptides in Food Products with Partially Hydrolyzed Gluten.

Proteomics Analysis of Celiac Disease-Active Peptides in Food Products with Partially Hydrolyzed Gluten.

Journal: Journal of agricultural and food chemistry

Published: January 12, 2026

Effect of sourdough fermentation of wheat flours on quantities and pro-inflammatory bioactivities of amylase/trypsin-inhibitors.

Effect of sourdough fermentation of wheat flours on quantities and pro-inflammatory bioactivities of amylase/trypsin-inhibitors.

Journal: Food chemistry

Published: October 28, 2025

Absolute quantification of gluten protein groups and their relation to wheat baking quality.

Absolute quantification of gluten protein groups and their relation to wheat baking quality.

Journal: Food research international (Ottawa, Ont.)

Published: October 15, 2025

Absolute quantitation of celiac disease-active gluten peptides in gluten-free barley beer by targeted nanoLC-MS/MS.

Absolute quantitation of celiac disease-active gluten peptides in gluten-free barley beer by targeted nanoLC-MS/MS.

Journal: Food research international (Ottawa, Ont.)

Published: August 01, 2025

Semi-Dwarfing Reduced Height Genes Hardly Influenced Gluten Protein Composition While Extreme Dwarfing Genes Decreased Glutenins in Wheat.

Semi-Dwarfing Reduced Height Genes Hardly Influenced Gluten Protein Composition While Extreme Dwarfing Genes Decreased Glutenins in Wheat.

Journal: Food science & nutrition

Published: March 21, 2025

The Genetic Factors Controlling the Accumulation of Amylase/Trypsin Inhibitors (ATIs) in Barley for Enhancing Human Nutrition and Health.

The Genetic Factors Controlling the Accumulation of Amylase/Trypsin Inhibitors (ATIs) in Barley for Enhancing Human Nutrition and Health.

Journal: Food science & nutrition

Published: March 20, 2025

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

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

Journal: Food research international (Ottawa, Ont.)

Published: March 17, 2025

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

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

Journal: Current research in food science

Published: March 07, 2025

Amylase/trypsin-inhibitor content and inhibitory activity of German common wheat landraces and modern varieties do not differ.

Amylase/trypsin-inhibitor content and inhibitory activity of German common wheat landraces and modern varieties do not differ.

Journal: NPJ science of food

Published: December 05, 2024

Protein composition and bread volume of German common wheat landraces grown under organic conditions.

Protein composition and bread volume of German common wheat landraces grown under organic conditions.

Journal: Current research in food science

Published: August 05, 2024

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

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

Journal: Journal of agricultural and food chemistry

Published: June 21, 2024

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Last Updated: 09/26/2026