Amandine André

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

M. Leupin, Amandine André, M. Kneubühl, 2020, Plants.

2,5‐diketopiperazines mitigate the amount of advanced glycation end products accumulated with age in human dermal fibroblasts

D. Stien, V. Eparvier, Amandine André, 2020, International journal of cosmetic science.

A method to quantify intracellular glycation in dermal fibroblasts using liquid chromatography coupled to fluorescence detection - Application to the selection of deglycation compounds of dermatological interest.

J. Wdzieczak‐Bakala, D. Stien, V. Eparvier, 2018, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

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

Amandine André, M. Kneubühl, Irene Chetschik, 2021 .

Potent and Non-Cytotoxic Antibacterial Compounds against Methicillin-Resistant Staphylococcus aureus Isolated from Psiloxylon mauritianum, A Medicinal Plant from Reunion Island

D. Stien, J. Sorres, V. Eparvier, 2020, Molecules.

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

Amandine André, Irene Chetschik, Bettina Casty, 2022, Heliyon.

Occurrence of Zearalenone and Enniatin B in Swiss Wheat Grains and Wheat Flours

Nadina Müller, Amandine André, Irene Chetschik, 2022, Applied Sciences.

Decoding the Fine Flavor Properties of Dark Chocolates.

T. Hühn, M. Steinhaus, Amandine André, 2022, Journal of agricultural and food chemistry.

New acorane sesquiterpenes isolated from the endophytic fungus Colletotrichum gloeosporioides SNB-GSS07

D. Stien, V. Eparvier, Amandine André, 2017 .

Influence of the Cocoa Bean Variety on the Flavor Compound Composition of Dark Chocolates

T. Hühn, M. Steinhaus, Amandine André, 2023, ACS Food Science & Technology.