Herbert Wieser

Q: What Schools Are Affiliated With Herbert Wieser

Herbert Wieser is affiliated with the following schools: University of Copenhagen, University of Reading, Technical University of Munich

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Herbert Wieser

Chemistry

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Organic Chemistry

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Chemistry

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Herbert Wieser's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

Chemistry of gluten proteins. (2007) (1326)
Wheat amylase trypsin inhibitors drive intestinal inflammation via activation of toll-like receptor 4 (2012) (544)
Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed‐Phase High‐Performance Liquid Chromatography (1998) (328)
Correlations of the amount of gluten protein types to the technological properties of wheat flours determined on a micro-scale (2001) (246)
The influence of nitrogen fertilisation on quantities and proportions of different protein types in wheat flour (1998) (244)
Effects of elevated CO2 on grain yield and quality of wheat: results from a 3-year free-air CO2 enrichment experiment. (2009) (230)
Correlations of the breadmaking performance of wheat flour with rheological measurements on a micro-scale (1998) (214)
Redox Reactions in Wheat Dough as Affected by Ascorbic Acid (1999) (175)
Towards a new gliadin reference material-isolation and characterisation (2006) (174)
Chemistry of Cereal Grains (2013) (168)
The Biochemical Basis of Celiac Disease (2008) (152)
Gluten and wheat sensitivities – An overview (2016) (146)
Wheat‐dependent exercise‐induced anaphylaxis (2016) (131)
Analysis and clinical effects of gluten in coeliac disease (2001) (127)
Changes of folates, dietary fiber, and proteins in wheat as affected by germination. (2007) (124)
Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten: Studies on gluten, gliadin and glutenin (2007) (113)
Development of a general procedure for complete extraction of gliadins for heat processed and unheated foods (2005) (107)
Comparative investigations of gluten proteins from different wheat species I. Qualitative and quantitative composition of gluten protein types (2000) (105)
Relation between gliadin structure and coeliac toxicity (1996) (103)
The toxicity of high molecular weight glutenin subunits of wheat to patients with coeliac disease (2006) (102)
Importance of amounts and proportions of high molecular weight subunits of glutenin for wheat quality (2000) (93)
Effects of elevated atmospheric CO2 concentrations on the quantitative protein composition of wheat grain. (2008) (92)
Influence of sulfur fertilization on the amounts of free amino acids in wheat. correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation during baking. (2007) (92)
Quantitative Determination of Gliadin Subgroups from Different Wheat Cultivars (1994) (91)
Coeliac disease: in vivo toxicity of the putative immunodominant epitope (2003) (90)
Disulphide bonds in wheat gluten: further cystine peptides from high molecular weight (HMW) and low molecular weight (LMW) subunits of glutenin and from γ-gliadins (1993) (89)
Avenin fails to induce a Th1 response in coeliac tissue following in vitro culture (2003) (85)
Cross linking to tissue transglutaminase and collagen favours gliadin toxicity in coeliac disease (2005) (85)
Rapid degradation of gliadin peptides toxic for coeliac disease patients by proteases from germinating cereals (2006) (83)
Influence of sulphur fertilisation on quantities and proportions of gluten protein types in wheat flour (2004) (82)
Impact of the fungal protease produced by Fusarium culmorum on the protein quality and breadmaking properties of winter wheat (2005) (81)
Disulphide bonds in wheat gluten: cystine peptides derived from gluten proteins following peptic and thermolytic digestion (1995) (77)
Biochemical Characterization and Quantification of the Storage Protein (Secalin) Types in Rye Flour (2003) (77)
Bitter compounds: Occurrence and structure‐activity relationships (1985) (74)
Endocytotic segregation of gliadin peptide 31–49 in enterocytes (2009) (71)
Preparation and characterization of enzymatically hydrolyzed prolamins from wheat, rye, and barley as references for the immunochemical quantitation of partially hydrolyzed gluten (2009) (70)
Separation and quantitative determination of high-molecular-weight subunits of glutenin from different wheat varieties and genetic variants of the variety Sicco (1991) (70)
Structure and function of gluten proteins. (1986) (69)
Studies on effects of microbial transglutaminase on gluten proteins of wheat. I. Biochemical analysis (2003) (69)
Is the calculation of the gluten content by multiplying the prolamin content by a factor of 2 valid? (2009) (68)
The location of disulphide bonds in α-type gliadins (1995) (68)
The Location of Disulphide Bonds in Monomeric y-type Gliadins (1997) (66)
Correlation of Quality Parameters with the Baking Performance of Wheat Flours (2014) (66)
Studies on Effects of Microbial Transglutaminase on Gluten Proteins of Wheat. II. Rheological Properties (2003) (64)
Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry (2017) (64)
Enzymatic oxydation of linoleic acid: Formation of bittertasting fatty acids (1977) (63)
Comparative investigations of gluten proteins from different wheat species (2000) (62)
Investigation of the putative immunodominant T cell epitopes in coeliac disease (2003) (62)
Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products. (2016) (60)
Amino-acid sequence of the coeliac active gliadin peptide B 3142 (1984) (60)
Protein composition and techno-functional properties of transgenic wheat with reduced α-gliadin content obtained by RNA interference (2012) (58)
Coeliac activity of the gliadin peptides CT-1 and CT-2 (1986) (58)
High-performance liquid chromatography of gliadins from different wheat varieties: Amino acid composition and N-terminal amino acid sequence of components (1987) (56)
Conformational studies of peptides corresponding to the coeliac-activating regions of wheat alpha-gliadin. (1990) (55)
Investigations on the extractability of gluten proteins from wheat bread in comparison with flour (1998) (55)
Detoxification of gluten by means of enzymatic treatment. (2012) (50)
Stable expression of 1Dx5 and 1Dy10 high-molecular-weight glutenin subunit genes in transgenic rye drastically increases the polymeric glutelin fraction in rye flour (2004) (48)
Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn (2018) (48)
Suppression of C-hordein synthesis in barley by antisense constructs results in a more balanced amino acid composition. (2007) (47)
The polymeric glutenins. (2006) (47)
Sweet and Bitter Compounds: Structure and Taste Relationship (1979) (46)
The precipitating factor in coeliac disease. (1995) (46)
Quantitative protein composition and baking quality of winter wheat as affected by late sulfur fertilization. (2009) (46)
Does elevated atmospheric CO2 allow for sufficient wheat grain quality in the future (2012) (43)
Isolation of coeliac active peptide fractions from gliadin (1983) (43)
1 The precipitating factor in coeliac disease (1995) (42)
Disulphide Bonds of Adjacent Cysteine Residues in Low Molecular Weight Subunits of Wheat Glutenin (1998) (41)
Classification of spelt cultivars based on differences in storage protein compositions from wheat. (2015) (40)
20 – The use of redox agents (2003) (40)
Disulphide bonds in wheat gluten: isolation of a cystine peptide from glutenin (1991) (39)
Identification of disulfide bonds in wheat gluten proteins by means of mass spectrometry/electron transfer dissociation. (2012) (39)
Concentrations of total glutathione and cysteine in wheat flour as affected by sulfur deficiency and correlation to quality parameters. (2008) (39)
Comparative investigations of gluten proteins from different wheat species II. Characterization of ω-gliadins (2001) (38)
Increased grain yield and micronutrient concentration in transgenic winter wheat by ectopic expression of a barley sucrose transporter (2014) (37)
Effects of different Lactobacillus and Enterococcus strains and chemical acidification regarding degradation of gluten proteins during sourdough fermentation (2008) (37)
Characterization of the gliadin-derived peptides which are biologically active in coeliac disease. (1992) (37)
Intestinal T Cell Responses to Cereal Proteins in Celiac Disease (2006) (36)
Effects of high molecular weight subunits of glutenin on the rheological properties of wheat gluten (1996) (35)
Molecular Modeling of the N-terminal Regions of High Molecular Weight Glutenin Subunits 7 and 5 in Relation to Intramolecular Disulfide Bond Formation (1997) (34)
Production of gluten-free beer by peptidase treatment (2016) (34)
The influence of Fusarium infection and growing location on the quantitative protein composition of (part I) emmer (Triticum dicoccum) (2010) (33)
Studies on the gluten-specific peptidase activity of germinated grains from different cereal species and cultivars (2012) (31)
Degradation of Gluten in Wheat Bran and Bread Drink by Means of aProline-Specific Peptidase (2014) (31)
Secretion of celiac disease autoantibodies after in vitro gliadin challenge is dependent on small-bowel mucosal transglutaminase 2-specific IgA deposits (2008) (31)
Comparative investigations of gluten proteins from different wheat species. III. N-terminal amino acid sequences of α-gliadins potentially toxic for coeliac patients (2001) (30)
A reassessment of the electrophoretic mobility of high molecular weight glutenin subunits of wheat (2012) (30)
Studies on the protein composition and baking quality of einkorn lines (2009) (30)
Effects of high and low molecular weight glutenin subunits on rheological dough properties and breadmaking quality of wheat (2001) (30)
Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten III. Studies on gluten films (2010) (30)
Chapter 7 The Polymeric Glutenins (2006) (27)
Demonstration of the presence of coeliac-activating gliadin-like epitopes in malted barley. (1994) (27)
Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten II. Studies on the influence of additives (2007) (27)
Optimisation of a solvent for the complete extraction of prolamins from heated foods (2010) (26)
The influence of 1B/1R chromosome translocation on gluten protein composition and technological properties of bread wheat. (2000) (25)
Toxicity of different wheat gliadins in coeliac disease (1982) (25)
Production of gluten-free wheat starch by peptidase treatment (2014) (24)
Degradation of gluten in rye sourdough products by means of a proline-specific peptidase (2015) (23)
Comparative Studies of HighMrSubunits of Rye and Wheat. I. Isolation and Biochemical Characterisation and Effects on Gluten Extensibility (1996) (23)
Determination of celiac disease-specific peptidase activity of germinated cereals (2011) (23)
Measurement of gluten using a monoclonal antibody to a sequenced peptide of alpha-gliadin from the coeliac-activating domain I. (1994) (22)
Reoxidation of high molecular weight subunits of glutenin (1995) (21)
Characterization of wheat with strongly reduced α-gliadin content. (2007) (21)
Relationship Between the Qualitative and Quantitative Compositions of Gluten Protein Types and Technological Properties of Synthetic Hexaploid Wheat Derived from Triticum durum and Aegilops tauschii (2003) (21)
High-performance liquid chromatography of reduced glutenin: Amino acid composition of fractions and components (1987) (20)
[Relations between structure and bitter taste of amino acids and peptides. I. Amino acids and related compounds]. (1975) (19)
Comparative Studies of High MrSubunits of Rye and Wheat. III. Localisation of Cysteine Residues (2000) (19)
Medical applications of gluten-composition knowledge. (2006) (19)
Food Safety and Cross-Contamination of Gluten-Free Products: A Narrative Review (2021) (18)
Preparation and chemical characterisation of glutenin macropolymer (GMP) gel (2016) (18)
The Two Faces of Wheat (2020) (18)
Improved Quantitation of Gluten in Wheat Starch for Celiac Disease Patients by Gel-Permeation High-Performance Liquid Chromatography with Fluorescence Detection (GP-HPLC-FLD). (2016) (18)
Characterization of ethanol-extractable reduced subunits of glutenin separated by reversed-phase high-performance liquid chromatography (1990) (18)
Challenges of Monitoring the Gluten-Free Diet Adherence in the Management and Follow-Up of Patients with Celiac Disease (2021) (17)
The use of redox agents in breadmaking (2012) (17)
The influence of Fusarium infection and growing location on the quantitative protein composition of (Part II) naked barley (Hordeum vulgare nudum) (2010) (17)
[Spelt wheat and celiac disease]. (1995) (16)
Specificities of monoclonal antibodies to domain I of α-gliadins (1993) (16)
Silencing the α-gliadins in hexaploid bread wheat. (2007) (16)
Detection of gluten (2008) (15)
Polymerisation of gluten proteins in developing wheat grain as affected by desiccation (2017) (15)
Studies on the distribution and binding of endogenous glutathione in wheat dough and gluten. II. Binding sites of endogenous glutathione in glutenins (2001) (14)
Immunoblotting of gliadins separated by reversed-phase high-performance liquid chromatography: Detection with monoclonal antibodies (1988) (14)
Barley and rye prolamins induce an mRNA interferon‐γ response in coeliac mucosa (2006) (14)
Amino acid compositions of avenins separated by reversed-phase high-performance liquid chromatography (1989) (14)
Celiac Disease—A Complex Disorder (2014) (14)
Isolation and Characterization of High‐Molecular‐Weight (HMW) Gliadins from Wheat Flour (2016) (14)
Quantitative determination and localisation of thiol groups in wheat flour (2000) (14)
Studies on distribution and binding of endogenous glutathione in wheat dough and gluten. I. Distribution of glutathione in Osborne fractions (2001) (13)
Free-air CO2 enrichment modifies maize quality only under drought stress (2014) (13)
Flour Protein Composition and Functional Properties of Transgenic Rye Lines Expressing HMW Subunit Genes of Wheat (2005) (12)
Spectrophotometric and fluorimetric quantitation of quality-related protein fractions of wheat flour (2015) (12)
Gluten—The Precipitating Factor (2014) (12)
STRUCTURAL REQUIREMENTS FOR SWEET AND BITTER TASTE (1981) (11)
[Comparative investigations of partial amino acid sequences of prolamines and glutelins from cereals. II. Fractionation of glutelins (author's transl)]. (1980) (11)
Comparative investigations of partial amino acid sequences of prolamins and glutelins from cereals (1988) (11)
Electrochemical Immunosensors for the Diagnosis of Celiac Disease (2015) (10)
Chapter 13 Medical Applications of Gluten-Composition Knowledge (2006) (10)
Coeliac active peptides from gliadin: large-scale preparation and characterization (1992) (10)
Simple Determination of Gluten Protein Types in Wheat Flour by Turbidimetry (2000) (10)
Production and application of barley malt extract with high peptidase activity for the degradation of gluten in wort (2016) (10)
Reoxidation Behavior of Wheat and Rye Glutelin Subunits (2001) (10)
Preparation of a Defined Gluten Hydrolysate for Diagnosis and Clinical Investigations of Wheat Hypersensitivities (2018) (10)
The activity of single gliadin components in a foetal chick intestine assay for coeliac disease (1999) (9)
Investigation of the Effect of Hot Air Drying of Wheat Gluten on Its Viscoelasticity and Baking Performance by a Systems Analytical Model (2002) (9)
Enhanced Peptide-Binding Capacities of Small Intestinal Brush Border Membranes in Celiac Disease (1999) (9)
Food proteins and maturation of small intestinal microvillus membranes (MVM). II. Binding of gliadin hydrolysate fractions and of the gliadin peptide B3142. (1988) (9)
[Tryptophan content of cereal proteins]. (1983) (8)
Studies of Partial Amino Acid Sequences of γ-40k Secalins of Rye (2005) (8)
Re-examination of the Glycosylation of High Mr Subunits of Wheat Glutenin (1998) (8)
Effect of High-pressure and Temperature on the Functional and Chemical Properties of Gluten (2004) (8)
M2022 Gliadin Activates Monocytes, Macrophages and Dendritic Cells In Vitro and In Vivo via Toll Like Receptor 4 (2009) (7)
Comparative Studies of High MrSubunits of Rye and Wheat. II. Partial Amino Acid Sequences (1999) (7)
Celiac Disease—Multidisciplinary Approaches (2012) (7)
Elevated CO2 (FACE) Affects Food and Feed Quality of Cereals (Wheat, Barley, Maize): Interactions with N and Water Supply☆ (2015) (7)
Effects of Gliadin Peptides B1‐B4 in Celiac Disease.: I. Organ Culture Studies (1987) (7)
Food Proteins and Maturation of Small Intestinal Microvillus Membranes (MVM). III. Food Protein Binding and MVM Proteins in Rats from Newborn to Young Adult Age (1990) (7)
Disulphide bonds of γ46-gliadin (1998) (7)
Immunocrossreactivity of antisera against grain prolamines of wheat, rye, barley and oats (1989) (7)
Disulphide structure of high-molecular-weight (HMW-) gliadins as affected by terminators (2017) (6)
Chemistry of wheat gluten proteins: Qualitative composition (2022) (6)
Characterization of high molecular weight subunits of glutenin separated by reversed-phase high-performance liquid chromatography (1990) (5)
Defective 'gut processing' of gliadin in mice with graft-versus-host enteropathy. (1996) (5)
Amino-acid sequences of typical peptides from wheat prolamines and glutelins (1984) (5)
Extractability of glutenins with water/alcohol mixtures under reducing conditions (1989) (5)
[Comparative studies of the Osborne protein fraction of wheat varieties with different dough and baking properties]. (1992) (5)
Isolation and enzymatic fragmentation of the coeliac-active gliadin peptide CT-1 (1992) (5)
Reserved-phase high-performance liquid chromatography of reduced glutenins from different wheat varieties (1988) (5)
Biochemical Characterization of γ-75 k Secalins of Rye I. Amino Acid Sequences (2004) (5)
Gluten-Free Products (2014) (5)
Analyse von Lebensmitteln und Futtermitteln ber Partialsequenzen charakteristischer Proteinkomponenten (Leitpeptide)@@@Analysis of food and feed via partial sequences of characteristic protein components (?Leitpeptide?). 1. Isolation and identification of wheat-specific peptides from chymotryptic hy (1991) (4)
[Analysis of food and feed by partial sequences of characteristic protein components (carrier peptides). 1. Isolation and structural determination of wheat-specific peptides from chymotryptic hydrolysates of gliadin]. (1991) (4)
Wheat during maturation. Analysis of gliadins and glutelins by RP-HPLC. (1990) (3)
Handling of gliadin peptides B1-B4 and of cow's milk proteins by rat jejunum gut sacs. (1988) (3)
TASTE PROPERTIES OF AMIDES (1983) (3)
In vitro hydrolysis of gliadin and casein peptides: secondary defect in coeliac disease shown by organ culture. (1996) (3)
[Occurrence of bitter taste after roasting of proteins (author's transl)]. (1976) (3)
Analyse von Lebensmitteln und Futtermitteln ber Partialsequenzen charakteristischer Proteinkomponenten (Leitpeptide)@@@Analysis of food and feed via partial sequences of characteristic protein components (Leitpeptide) 2. Detection and determination of wheat in food and feed: 2. Mitteilung: Nachweis (1991) (3)
Silencing the [alpha]-gliadins in wheat (2005) (3)
Wheat-based raw materials (2020) (3)
Positions of bitter peptides from zeins within the total amino acid sequences (1983) (2)
Influence of Sulphur Fertilisation on the Quantitative Composition of Gluten Protein Types in Wheat Flour (2004) (2)
Alkylation of Free Thiol Groups During Extraction: Effects on the Osborne Fractions of Wheat Flour (2017) (2)
[Bitter peptides isolated from corn protein zein by hydrolysis with pepsin (author's transl)]. (1975) (2)
Synthesis of a chlorothalonil peptide conjugate mimicking protein-bound pesticide residues (2003) (2)
Tissue transglutaminase, the celiac disease autoantigen, preferentially generates antigenic neoepitopes in γ and γ but not in α gliadins (2001) (1)
Influence of sulfur fertilization on the technological properties of wheat flour. (2007) (1)
Treatment of Celiac Disease (2014) (1)
[Steric arrangement of sweet and bitter taste of amino acids and peptides (author's transl)]. (1976) (1)
Coeliac Disease-specific Toxicological and Immunological Studies of Peptides from α-gliadins (2004) (1)
Schematic Sweet and Bitter Receptors (1987) (1)
DISULFIDE BONDS OF α- AND γ-TYPE GLIADINS (1995) (1)
49 in enterocytes − Endocytotic segregation of gliadin peptide 31 (1)
Studies on the degradation of gluten proteins during germination of wheat. (2007) (1)
Specificities of monoclonal antibodies to domain I of alpha-gliadins. (1993) (1)
Trihalogenated benzamides — a new class of artificial sweeteners (1983) (1)
Chemical composition of wheat grains (2020) (1)
Characterisation of ω-Gliadins from different wheat species (2000) (1)
Asparagine Concentration and Acrylamide Formation Potential in Wheat Flour as Affected by Sulfur Fertilization (2008) (1)
Peptide Patterns of the Glutelin Fractions of Different Wheat Varieties (1985) (0)
Cultivation and milling of wheat (2020) (0)
INTRACELLULAR TRANSPORT STUDIES OF GLIADIN PEPTIDES IN HT29 CELLS: PG1-04 (2005) (0)
Root penetration resistant materials using the FLL method. (1990) (0)
Rapid degradation of celiac-toxic peptides by cereal proteases. (2007) (0)
Botanical features of wheat (2020) (0)
Free air CO2 enrichment and low N supply affect quality characteristics and elemental composition of wheat and barley grains (2010) (0)
Coeliac disease: T cell immunogenicity and in vivo toxicity of the HMW glutenins (2004) (0)
[Relationships between structure and sweet taste of amino acids (author's transl)]. (1977) (0)
[Comparative studies of partial amino acid sequences of prolamins and glutelins from various cereals. VI. Anion exchange chromatography of peptide fractions obtained by cation exchange chromatography]. (1984) (0)
[Relations between structure and bitter taste of amino acids and peptides. II. Peptides and their derivatives (author's transl)]. (1976) (0)
Future research on wheat hypersensitivities (2020) (0)
Comparative investigations of Osborne protein fractions from wheat varieties with different dough and baking properties (1992) (0)
Treatment of dietary wheat hypersensitivities (2020) (0)
Wheat-based food and feed (2020) (0)
Extraction of functional HMW-glutenin subunits from transgenic yeast transformants. (2012) (0)
Neubewertung der electrophoretischen Mobilität hochmolekularer Glutenuntereinheiten auf SDS gelen - Reassessment of the electrophoretic mobility of high molecular weight glutenin subunits on SDS gels (2012) (0)
Nutritional value of wheat (2020) (0)
Celiac disease (2020) (0)
Non-celiac gluten sensitivity (2020) (0)
Wheat allergy (2020) (0)
Short Communication Positions of Bitter Peptides from Zeins within the Total Amino Acid Sequences (1983) (0)
194 A Non-Gluten Component of Wheat is a Strong Stimulator of Innate Immune Responses In Vitro and In Vivo and Acts via Toll Like Receptor 4 (2010) (0)
Analysis of food and feed via partial sequences of characteristic protein components (?Leitpeptide?) 3. Detection of gliadin: 3. Mitteilung: Nachweis von Gliadin in erhitzten Lebensmitteln ber cliakieaktive Peptide in heated food via coeliac-active peptides (1991) (0)
Model test of the reoxidation behaviour of glutelin subunits of wheat and rye (1999) (0)
Principles of wheat hypersensitivities (2020) (0)
[Pathogenicity of Crytococcus albidus]. (1973) (0)
Maize response to free air CO2 enrichment under ample and restricted water supply: field experimental data and output of a process-based hydrological plant growth model (2020) (0)
[Comparative study of partial amino acid sequences of prolamins and glutelins from various cereals. VII. Amino acid sequences of prolamin peptides]. (1987) (0)

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What Schools Are Affiliated With Herbert Wieser?

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Herbert Wieser's Published Works

Published Works

What Schools Are Affiliated With Herbert Wieser?

Herbert Wieser's AcademicInfluence.com Rankings