Dr. Amandine André

Projects

• BioDeTox - Microbial reduction of zearalenone, a grain-relevant mycotoxin / Team member / Project ongoing
• Molecular Sensory Guided Flavor Improvement of Plant-Based Egg / Team member / Project ongoing
• Potential einer Bio-Detoxifizierung von getreiderelevanten Myoktoxinen durch Mikroorganismen / Deputy project leader / Project completed
• Development of a hemp bitter extract and application in beer production / Project leader / Project completed
• Vanille / Team member / Project completed
• Fruit to Bar – Innovative post-harvest processing of de-pulped cocoa beans and pulp thereof for single source chocolate / Team member / Project completed
• CREATE – Microorganisms to foster pulses-based healthy food / Team member / Project completed
• Characterization of the bitter compounds found in hemp, and application toward beer production / Project leader / Project completed
• Plant-based meat analogues produced by innovative pre-processing and extrusion (PlantEAT) / Team member / Project completed
• Cocoa in Numbers – from data to knowledge / Team member / Project completed
• Development of a validated questionnaire for the assessment of sleep quality based on a cosmetics line / Team member / Project completed
• Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Team member / Project completed

Publications

• 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

• 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

• 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

• 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.

go back