Chlorinated anisoles and veratroles in fish. Model compounds. Instrumental and sensory determinations

Identification of 2,4,6-trichloroanisole as a potent compound causing cork taint in wine

Hans Rudolf Buser, Carla Zanier, H Tanner · Journal of Agricultural and Food Chemistry · 1982 · 211 citations

Food Chemistry, Agricultural Chemistry, Chemical Measurement +15

Advances in mass spectrometry 1985

Analytica Chimica Acta · 1986 · 140 citations

Accelerator Mass Spectrometry, Biochemistry, Natural Sciences +9

Polychlorinated phenols, guaiacols and catechols in environment

Jaakko Paasiv́irta, K. Heinola, Tarmo Humppi et al. · Chemosphere · 1985 · 123 citations

Environmental Chemistry, Chemical Pollutant, Ecotoxicology +4

Bacterial Methylation of Chlorinated Phenols and Guaiacols: Formation of Veratroles from Guaiacols and High-Molecular-Weight Chlorinated Lignin

Alasdair H. Neilson, Ann‐Sofie Allard, Per‐Åke Hynning et al. · Applied and Environmental Microbiology · 1983 · 107 citations · Full text

2,3,4,6-Tetrachloroanisole Association with Musty Taint in Chickens and Microbiological Formation

R. F. Curtis, Derek G. Land, Nerys M. Griffiths et al. · Nature · 1972 · 99 citations

Allergy, Poultry Disease, Toxicology +10