Publications by authors named "Irene Chetschik"

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First Quantitation of Key Odor-Active Thiols in Flowers of Different Hemp Cultivars Using HPLC-MS/MS.
Amandine André, Thi Khanh Linh Tran, Elodie Gillich, Leron Katsir, Irene Chetschik

J Agric Food Chem· December 2025

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The Plant of Many Scents: Unraveling the Odorant Composition of Selected CBD Hemp Cultivars.
Thi Khanh Linh Tran, Tatiana Avellaneda, Amandine André, Elodie Gillich, Martin Steinhaus, Irene Chetschik

J Agric Food Chem· September 2025

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Decoding the Aroma Gap: Sensomics-Based Characterization of Key Odorants in the Plant-Based Egg and Chicken Egg.
Thi Khanh Linh Tran, Elodie Gillich, Amandine André, Marie-Louise Cezanne, Peter Gläser, Irene Chetschik

J Agric Food Chem· June 2025

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Physically Modified Plant Oils as Alternatives to Palm Fat: Effects on Physical and Flavour Properties of Chocolate Fillings.
Tamara Schmid, Elodie Gillich, Amandine André, Mathias Kinner, Irene Chetschik

Foods· March 2025

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Potential for the Bio-Detoxification of the Mycotoxins Enniatin B and Deoxynivalenol by Lactic Acid Bacteria and spp.
Sandra Mischler, Amandine André, Irene Chetschik, Susanne Miescher Schwenninger

Microorganisms· September 2024

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Molecular Aroma Composition of Vanilla Beans from Different Origins.
Thi Khanh Linh Tran, Ivana Salvatore, Joel Geller, Emmanuelle Theodoracakis, Lisa Ullrich, Irene Chetschik

J Agric Food Chem· August 2024

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Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa.
Stefanie Streule, Amandine André, Susette Freimüller Leischtfeld, Karin Chatelain, Elodie Gillich, Irene Chetschik

Foods· August 2024

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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.
Amandine André, Katrin Hecht, Sandra Mischler, Luca Stäheli, Fllanza Kerhanaj, Irene Chetschik

Food Res Int· June 2024

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Influence of Aerobic and Anaerobic Moist Incubation on Selected Nonvolatile Constituents─Comparison to Traditionally Fermented Cocoa Beans.
Ansgar Schlüter, Amandine André, Tilo Hühn, Sascha Rohn, Irene Chetschik

J Agric Food Chem· December 2022

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Decoding the Fine Flavor Properties of Dark Chocolates.
Lisa Ullrich, Bettina Casty, Amandine André, Tilo Hühn, Martin Steinhaus, Irene Chetschik

J Agric Food Chem· October 2022

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Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety.
Amandine André, Bettina Casty, Lisa Ullrich, Irene Chetschik

Heliyon· September 2022

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Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans.
Ansgar Schlüter, Tilo Hühn, Markus Kneubühl, Karin Chatelain, Sascha Rohn, Irene Chetschik

J Agric Food Chem· April 2022

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Key Odorants of Cocoa.
Irene Chetschik

Chimia (Aarau)· November 2021

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Impact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made thereof.
Lisa Ullrich, Silva Neiens, Tilo Hühn, Martin Steinhaus, Irene Chetschik

J Agric Food Chem· August 2021

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Evolution of the Polyphenol and Terpene Content, Antioxidant Activity and Plant Morphology of Eight Different Fiber-Type Cultivars of L. Cultivated at Three Sowing Densities.
Amandine André, Marianne Leupin, Markus Kneubühl, Vasilisa Pedan, Irene Chetschik

Plants (Basel)· December 2020

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Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during "Moist Incubation" of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation.
Ansgar Schlüter, Tilo Hühn, Markus Kneubühl, Karin Chatelain, Sascha Rohn, Irene Chetschik

J Agric Food Chem· September 2020

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Characterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates.
Irene Chetschik, Vasilisa Pedan, Karin Chatelain, Markus Kneubühl, Tilo Hühn

J Agric Food Chem· April 2019

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Bioactive Compound Fingerprint Analysis of Aged Raw Pu'er Tea and Young Ripened Pu'er Tea.
Vasilisa Pedan, Sascha Rohn, Mirjam Holinger, Tilo Hühn, Irene Chetschik

Molecules· August 2018

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Investigations on the Aroma of Cocoa Pulp ( Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans.
Irene Chetschik, Markus Kneubühl, Karin Chatelain, Ansgar Schlüter, Konrad Bernath

J Agric Food Chem· March 2018

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Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products.
Irene Chetschik, Michael Granvogl, Peter Schieberle

J Agric Food Chem· October 2010

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Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof.
Irene Chetschik, Michael Granvogl, Peter Schieberle

J Agric Food Chem· November 2008

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