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Food Chemistry|August 2, 2018
Bottle capsules as a barrier against airborne 2,4,6-trichloroanisoleAndrii Tarasov, Doris Rauhut, Rainer JungTalanta|August 27, 2017
"Cork taint" responsible compounds. Determination of haloanisoles and halophenols in cork matrix: A reviewAndrii Tarasov, Doris Rauhut, Rainer JungMethodsx|January 8, 2020
An optimized method for synthesis and purification of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN)Alexey Dobrydnev, Andrii Tarasov, Nikolaus Müller, et al.Foods (Basel, Switzerland)|May 14, 2020
1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Sensory Thresholds in Riesling WineAndrii Tarasov, Nicoló Giuliani, Alexey Dobrydnev, et al.Molecules (Basel, Switzerland)|October 23, 2021
Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling WineAndrii Tarasov, Federico Garzelli, Christoph Schuessler, et al.Journal of Agricultural and Food Chemistry|January 30, 2026
Identification and Sensory Evaluation of 3-Sulfanylhexyl Propionate and 3-Sulfanylhexyl Butyrate in WineFlorian Kiene, Niël van Wyk, Claus Patz, et al.Foods (Basel, Switzerland)|February 26, 2025
Exploring the Sensory Typicity of Timorasso Wines: Physicochemical and Sensory Characteristics of Seven Consecutive VintagesMaria Alessandra Paissoni, Micaela Boido, Pietro Margotti, et al.Pageof 1