Peter Koehler


Ontology type: schema:Person     


Person Info

NAME

Peter

SURNAME

Koehler

Publications in SciGraph latest 50 shown

  • 2019-01 Improvement of technological properties of wheat flour due to effects of thermal and mechanical treatments in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2018-08 Effects of thermal and mechanical treatments on the physicochemical properties of wheat flour in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2018-03 Studies on the applicability of HPLC-FLD and HPLC–MS/MS for the determination of ergot alkaloids in rye-containing breads in JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY
  • 2017-12 Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry in SCIENTIFIC REPORTS
  • 2016-07 Production of gluten-free beer by peptidase treatment in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2016-04 Production and application of barley malt extract with high peptidase activity for the degradation of gluten in wort in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2015-12 Corrigendum: Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation in SCIENTIFIC REPORTS
  • 2015-12 Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation in SCIENTIFIC REPORTS
  • 2015-03 Degradation of gluten in rye sourdough products by means of a proline-specific peptidase in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2014-04 Effect of sourdough processing and baking on the content of enniatins and beauvericin in wheat and rye bread in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2013-12 Improved identification of wheat gluten proteins through alkylation of cysteine residues and peptide-based mass spectrometry in SCIENTIFIC REPORTS
  • 2013-01 Isolation and baking performance of ginsenosides from Panax ginseng in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2013 Chemistry of Cereal Grains in HANDBOOK ON SOURDOUGH BIOTECHNOLOGY
  • 2012-12 Studies on the gluten-specific peptidase activity of germinated grains from different cereal species and cultivars in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2012-05 Comparison of baking tests using wholemeal and white wheat flour in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2011-02 Determination of celiac disease-specific peptidase activity of germinated cereals in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2010-09 High pressure–treated sorghum flour as a functional ingredient in the production of sorghum bread in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2009-11 Preparation and characterization of enzymatically hydrolyzed prolamins from wheat, rye, and barley as references for the immunochemical quantitation of partially hydrolyzed gluten in ANALYTICAL AND BIOANALYTICAL CHEMISTRY
  • 2005-08 Isolation and chemical characterisation of water-extractable arabinoxylans from wheat and rye during breadmaking in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2003-12 On-line observation of dough fermentation by magnetic resonance imaging and volumetric measurements in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • 2003-03 Fractionation and reconstitution of wheat flour – effect on dough rheology and baking in EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • JSON-LD is the canonical representation for SciGraph data.

    TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

    [
      {
        "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
        "affiliation": [
          {
            "affiliation": {
              "id": "https://www.grid.ac/institutes/grid.433727.6", 
              "type": "Organization"
            }, 
            "isCurrent": true, 
            "type": "OrganizationRole"
          }
        ], 
        "familyName": "Koehler", 
        "givenName": "Peter", 
        "id": "sg:person.01176210341.25", 
        "identifier": {
          "name": "orcid_id", 
          "type": "PropertyValue", 
          "value": [
            "0000-0001-7766-9181"
          ]
        }, 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01176210341.25", 
          "https://orcid.org/0000-0001-7766-9181"
        ], 
        "sdDataset": "persons", 
        "sdDatePublished": "2019-03-07T13:21", 
        "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
        "sdPublisher": {
          "name": "Springer Nature - SN SciGraph project", 
          "type": "Organization"
        }, 
        "sdSource": "s3://com-uberresearch-data-dimensions-researchers-20181010/20181011/dim_researchers/base/researchers_1149.json", 
        "type": "Person"
      }
    ]
     

    Download the RDF metadata as:  json-ld nt turtle xml License info

    HOW TO GET THIS DATA PROGRAMMATICALLY:

    JSON-LD is a popular format for linked data which is fully compatible with JSON.

    curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/person.01176210341.25'

    N-Triples is a line-based linked data format ideal for batch operations.

    curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/person.01176210341.25'

    Turtle is a human-readable linked data format.

    curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/person.01176210341.25'

    RDF/XML is a standard XML format for linked data.

    curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/person.01176210341.25'


     




    Preview window. Press ESC to close (or click here)


    ...