| Issue Date | Title | Involved Person(s) |
| 7-Dec-2022 | Decoding the fine flavour properties of dark chocolates | Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Steinhaus, Martin, et al |
| 5-Dec-2022 | Novel time- and location-independent postharvest treatment of cocoa beans : “moist incubation” of unfermented and dried cocoa nibs | Schlüter, Ansgar; Hühn, Tilo; Kneubühl, Markus; André, Amandine; Chatelain, Karin, et al |
| 26-Oct-2022 | Decoding the fine flavor properties of dark chocolates | Ullrich, Lisa; Casty, Bettina; André, Amandine; Hühn, Tilo; Steinhaus, Martin, et al |
| 7-Jul-2022 | Mycotoxins reduction strategies to reintroduce grain side product streams into the food value chain | André, Amandine; Freimüller Leischtfeld, Susette; Mischler, Sandra; Hecht, Katrin; Stäheli, Luca, et al |
| 2-Jun-2022 | Cocoa in numbers : from data to knowledge | Chatelain, Karin; André, Amandine; Freimüller Leischtfeld, Susette; Schneider, Monika; Wick, Sylvia, et al |
| 2022 | Influence of aerobic and anaerobic moist incubation on selected nonvolatile constituents : comparison to traditionally fermented cocoa beans | Schlüter, Ansgar; André, Amandine; Hühn, Tilo; Rohn, Sascha; Chetschik, Irene |
| 2022 | Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety | André, Amandine; Casty, Bettina; Ullrich, Lisa; Chetschik, Irene |
| 2022 | Occurrence of zearalenone and enniatin B in Swiss wheat grains and wheat flours | André, Amandine; Müller, Nadina; Chetschik, Irene |
| 3-Sep-2021 | Characterisation of the key-aroma compounds among the volatile constituents in different hemp strains (Cannabis sativa L.) | Kneubühl, Markus; André, Amandine; Chetschik, Irene |
| Feb-2021 | Fibre-type hemp in the food and beverage industry : from the field to the molecule of interest | Chetschik, Irene; André, Amandine |
