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Decoding the Fine Flavor Properties of Dark Chocolates.
Ullrich L, Casty B, André A, Hühn T, Steinhaus M, Chetschik I. Ullrich L, et al. Among authors: andre a. J Agric Food Chem. 2022 Oct 26;70(42):13730-13740. doi: 10.1021/acs.jafc.2c04166. Epub 2022 Oct 18. J Agric Food Chem. 2022. PMID: 36255101
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.
André A, Hecht K, Mischler S, Stäheli L, Kerhanaj F, Buller R, Kinner M, Freimüller Leischtfeld S, Chetschik I, Miescher Schwenninger S, Müller N. André A, et al. Food Res Int. 2024 Jun;186:114364. doi: 10.1016/j.foodres.2024.114364. Epub 2024 Apr 19. Food Res Int. 2024. PMID: 38729726 Free article.
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.
André A, Wdzieczak-Bakala J, Touré AK, Stien D, Eparvier V. André A, et al. J Chromatogr B Analyt Technol Biomed Life Sci. 2018 Nov 15;1100-1101:100-105. doi: 10.1016/j.jchromb.2018.09.034. Epub 2018 Oct 4. J Chromatogr B Analyt Technol Biomed Life Sci. 2018. PMID: 30300864