Dr. Amandine André

Projects

• Decoding of flavour properties of selectecd cocoa liquors / Team member / completed
• Elucidation of aroma compounds in hemp / Team member / completed
• Upcycling of wheat harvest losses by technological detoxification / Co-project leader / completed
• Microbial reduction of zearalenone, a grain-relevant mycotoxin / Team member / completed
• Molecular Sensory Guided Flavor Improvement of Plant-Based Egg / Team member / completed
• Development of a hemp bitter extract and application in beer production / Project leader / completed
• Fruit to Bar – Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate / Team member / completed
• CREATE – Microorganisms to foster pulses-based healthy food / Team member / completed
• Characterization of the bitter compounds found in hemp, and application toward beer production / Project leader / completed
• Plant-based meat analogues produced by innovative pre-processing and extrusion (PlantEAT) / Team member / completed
• Cocoa in Numbers – from data to knowledge / Team member / completed
• Development of a validated questionnaire for the assessment of sleep quality based on a cosmetics line / Team member / completed
• Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Team member / completed

Publications

• Mischler, Sandra; André, Amandine; Chetschik, Irene; Miescher Schwenninger, Susanne; et al.,

  2024.

  Potential for the bio-detoxification of the mycotoxins Enniatin B and deoxynivalenol by lactic acid bacteria and Bacillus spp..

  Microorganisms.

  12(9), pp. 1892.

  Available from: https://doi.org/10.3390/microorganisms12091892

• Streule, Stefanie; André, Amandine; Freimüller Leischtfeld, Susette; Chatelain, Karin; Gillich, Elodie; Chetschik, Irene; Miescher Schwenninger, Susanne,

  2024.

  Influences of depulping, pod storage and fermentation time on fermentation dynamics and quality of Ghanaian cocoa.

  Foods.

  13(16), pp. 2590.

  Available from: https://doi.org/10.3390/foods13162590

• André, Amandine; Hecht, Katrin; Mischler, Sandra; Stäheli, Luca; Kerhanaj, Fllanza; Buller, Rebecca; Kinner, Mathias; Freimüller Leischtfeld, Susette; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina,

  2024.

  A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme.

  Food Research International.

  186(114364).

  Available from: https://doi.org/10.1016/j.foodres.2024.114364

• Mischler, Sandra; André, Amandine; Freimüller Leischtfeld, Susette; Müller, Nadina; Chetschik, Irene; Miescher Schwenninger, Susanne,

  2024.

  Potential of lactic acid bacteria and Bacillus spp. in a bio-detoxification strategy for mycotoxin contaminated wheat grains.

  Applied Microbiology.

  4(1), pp. 96-111.

  Available from: https://doi.org/10.3390/applmicrobiol4010007

• Ullrich, Lisa; Gillich, Elodie; André, Amandine; Panarese, Sandra; Imhaus, Anne Flore; Fieseler, Lars; Chetschik, Irene,

  2023.

  Influence of ozone treatment during storage on odour-active compounds, total titratable acidity, and ascorbic acid in oranges and bananas.

  Applied Sciences.

  13(19), pp. 10885.

  Available from: https://doi.org/10.3390/app131910885

• Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Chetschik, Irene; Steinhaus, Martin,

  2023.

  Influence of the cocoa bean variety on the flavor compound composition of dark chocolates.

  ACS Food Science & Technology.

  3(3), pp. 470-477.

  Available from: https://doi.org/10.1021/acsfoodscitech.2c00418

• Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene,

  2022.

  Decoding the fine flavor properties of dark chocolates.

  Journal of Agricultural and Food Chemistry.

  70(42), pp. 13730-13740.

  Available from: https://doi.org/10.1021/acs.jafc.2c04166

• Schlüter, Ansgar; André, Amandine; Hühn, Tilo; Rohn, Sascha; Chetschik, Irene,

  2022.

  Influence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beans.

  Journal of Agricultural and Food Chemistry.

  70(51), pp. 16335-16346.

  Available from: https://doi.org/10.1021/acs.jafc.2c06493

• André, Amandine; Müller, Nadina; Chetschik, Irene,

  2022.

  Occurrence of zearalenone and enniatin B in Swiss wheat grains and wheat flours.

  Applied Sciences.

  12(20), pp. 10566.

  Available from: https://doi.org/10.3390/app122010566

• André, Amandine; Casty, Bettina; Ullrich, Lisa; Chetschik, Irene,

  2022.

  Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety.

  Heliyon.

  8(9), pp. e10770.

  Available from: https://doi.org/10.1016/j.heliyon.2022.e10770

• André, Amandine; Leupin, Marianne; Kneubühl, Markus; Pedan, Vasilisa; Chetschik, Irene,

  2020.

  Evolution of the polyphenol and terpene content, antioxidant activity and plant morphology of eight different fiber-type cultivars of Cannabis sativa L. cultivated at three sowing densities.

  Plants.

  9(12), pp. 1740.

  Available from: https://doi.org/10.3390/plants9121740

• André, Amandine; Gillich, Elodie; Ullrich, Lisa; Chetschik, Irene,

  2023.

  Decoding the key flavour compounds of cocoa using mass spectrometry[poster].

  In:

  6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023.

• Kneubühl, Markus; André, Amandine; Chetschik, Irene,

  2021.

  Characterisation of the key-aroma compounds among the volatile constituents in different hemp strains (Cannabis sativa L.)[paper].

  In:

  Proceedings of the 16th Weurman Flavour Research Symposium.

  16th Weurman Flavour Research Symposium, online, 4-6 May 2021.

  Zenodo.

  Available from: https://doi.org/10.5281/zenodo.5513767

• André, Amandine; Hecht, Katrin; Mischler, Sandra; Buller, Rebecca; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina,

  2024.

  A new physical and biological strategy to reduce the content of zearalenone in infected wheat kernels : the effect of cold needle perforation, microorganisms, and purified enzyme[poster].

  In:

  11th Symposium on Recent Advances in Food Analysis (RAFA), Prague, Czech Republic, 5-8 November 2024.

• Schlüter, Johannes Ansgar; André, Amandine; Chetschik, Irene,

  2024.

  Moist-incubation : a reproducible, controlled, time and location independent post-harvest treatment for cocoa beans[poster].

  In:

  11. Runder Tisch Kakao, Hamburg, Deutschland, 13.-14. November 2024.

• Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; André, Amandine; Chatelain, Karin; Rohn, Sascha; Chetschik, Irene,

  2022.

  Novel time- and location-independent postharvest treatment of cocoa beans : “moist incubation” of unfermented and dried cocoa nibs[poster].

  In:

  International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.

• Chatelain, Karin; André, Amandine; Freimüller Leischtfeld, Susette; Schneider, Monika; Wick, Sylvia; Keller, Regula; Trachsel, Sonja; Waldner, Tim; Vorburger, Robert; Miescher Schwenninger, Susanne; Chetschik, Irene,

  2022.

  Cocoa in numbers : from data to knowledge[poster].

  In:

  10th Round Table Cocoa, Hamburg, Germany, 2-3 June 2022.

• Chetschik, Irene; André, Amandine,

  2021.

  Fibre-type hemp in the food and beverage industry : from the field to the molecule of interest.

  Transfer English edition.

  2021(1), pp. 10.

  Available from: https://doi.org/10.21256/zhaw-23225

• André, Amandine; Hecht, Katrin; Mischler, Sandra; Freimüller Leischtfeld, Susette; Kinner, Mathias; Stäheli, Luca; Kerhanaj, Fllanza; Buller, Rebecca; Miescher Schwenninger, Susanne; Chetschik, Irene; Müller, Nadina,

  2023.

  Eine biologische Strategie zur Reduzierung des Zearalenongehalts in infizierten Weizenkörnern.

  In:

  9. D-A-CH-Tagung für angewandte Getreidewissenschaften, Detmold, Deutschland, 5.-6. Oktober 2023.

• André, Amandine; Gillich, Elodie; Ullrich, Lisa; Chetschik, Irene,

  2023.

  Decoding the key flavour compounds of cocoa using mass spectrometry.

  In:

  6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023.

• Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Steinhaus, Martin; Chetschik, Irene,

  2022.

  Decoding the fine flavour properties of dark chocolates.

  In:

  International Symposium on Cocoa Research (ISCR), Montpellier, France, 5-7 December 2022.

• André, Amandine; Freimüller Leischtfeld, Susette; Mischler, Sandra; Hecht, Katrin; Stäheli, Luca; Rüegg, Ramona; Kinner, Mathias; Buller, Rebecca; Chetschik, Irene; Miescher Schwenninger, Susanne; Müller, Nadina,

  2022.

  Mycotoxins reduction strategies to reintroduce grain side product streams into the food value chain.

  In:

  20th ICC Conference, Vienna, Austria, 5-7 July 2022.

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