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Items: 1 to 20 of 40

1.

Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation.

Hranilovic A, Gambetta JM, Schmidtke L, Boss PK, Grbin PR, Masneuf-Pomarede I, Bely M, Albertin W, Jiranek V.

Sci Rep. 2018 Oct 4;8(1):14812. doi: 10.1038/s41598-018-33105-7.

2.

Extraction Properties of New Polymeric Sorbents Applied to Wine.

Liang C, Boss PK, Jeffery DW.

J Agric Food Chem. 2018 Sep 26;66(38):10086-10096. doi: 10.1021/acs.jafc.8b04641. Epub 2018 Sep 17.

PMID:
30222344
3.

Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties.

Schelezki OJ, Šuklje K, Boss PK, Jeffery DW.

Food Chem. 2018 Sep 1;259:196-206. doi: 10.1016/j.foodchem.2018.03.118. Epub 2018 Mar 27.

PMID:
29680044
4.

Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition.

Niimi J, Tomic O, Næs T, Jeffery DW, Bastian SEP, Boss PK.

Food Chem. 2018 Aug 1;256:195-202. doi: 10.1016/j.foodchem.2018.02.120. Epub 2018 Feb 24.

PMID:
29606438
5.

Sensory profiling and quality assessment of research Cabernet Sauvignon and Chardonnay wines; quality discrimination depends on greater differences in multiple modalities.

Niimi J, Boss PK, Bastian SEP.

Food Res Int. 2018 Apr;106:304-316. doi: 10.1016/j.foodres.2017.12.060. Epub 2017 Dec 26.

PMID:
29579931
6.

Fermentation-Guided Natural Products Isolation of a Grape Berry Triacylglyceride that Enhances Ethyl Ester Production.

Blackford CL, Dennis EG, Keyzers RA, Schueuermann C, Trengove RD, Boss PK.

Molecules. 2018 Jan 12;23(1). pii: E152. doi: 10.3390/molecules23010152.

7.

Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines.

Culbert JA, McRae JM, Condé BC, Schmidtke LM, Nicholson EL, Smith PA, Howell KS, Boss PK, Wilkinson KL.

J Agric Food Chem. 2017 Feb 22;65(7):1378-1386. doi: 10.1021/acs.jafc.6b05678. Epub 2017 Feb 13.

PMID:
28128557
8.

A Grapevine Anthocyanin Acyltransferase, Transcriptionally Regulated by VvMYBA, Can Produce Most Acylated Anthocyanins Present in Grape Skins.

Rinaldo AR, Cavallini E, Jia Y, Moss SM, McDavid DA, Hooper LC, Robinson SP, Tornielli GB, Zenoni S, Ford CM, Boss PK, Walker AR.

Plant Physiol. 2015 Nov;169(3):1897-916. doi: 10.1104/pp.15.01255. Epub 2015 Sep 22.

9.
10.

Influence of fruit maturity at harvest on the intensity of smoke taint in wine.

Ristic R, Boss PK, Wilkinson KL.

Molecules. 2015 May 18;20(5):8913-27. doi: 10.3390/molecules20058913.

11.

Potential grape-derived contributions to volatile ester concentrations in wine.

Boss PK, Pearce AD, Zhao Y, Nicholson EL, Dennis EG, Jeffery DW.

Molecules. 2015 Apr 29;20(5):7845-73. doi: 10.3390/molecules20057845.

12.

Shiraz wines made from grape berries (Vitis vinifera) delayed in ripening by plant growth regulator treatment have elevated rotundone concentrations and "pepper" flavor and aroma.

Davies C, Nicholson EL, Böttcher C, Burbidge CA, Bastian SE, Harvey KE, Huang AC, Taylor DK, Boss PK.

J Agric Food Chem. 2015 Mar 4;63(8):2137-44. doi: 10.1021/jf505491d. Epub 2015 Feb 18.

PMID:
25661455
13.

Jasmonic acid-isoleucine formation in grapevine (Vitis vinifera L.) by two enzymes with distinct transcription profiles.

Böttcher C, Burbidge CA, di Rienzo V, Boss PK, Davies C.

J Integr Plant Biol. 2015 Jul;57(7):618-27. doi: 10.1111/jipb.12321. Epub 2015 Feb 12.

PMID:
25494944
14.

Interactions between ethylene and auxin are crucial to the control of grape (Vitis vinifera L.) berry ripening.

Böttcher C, Burbidge CA, Boss PK, Davies C.

BMC Plant Biol. 2013 Dec 23;13:222. doi: 10.1186/1471-2229-13-222.

15.

The R2R3-MYB transcription factors MYB14 and MYB15 regulate stilbene biosynthesis in Vitis vinifera.

Höll J, Vannozzi A, Czemmel S, D'Onofrio C, Walker AR, Rausch T, Lucchin M, Boss PK, Dry IB, Bogs J.

Plant Cell. 2013 Oct;25(10):4135-49. doi: 10.1105/tpc.113.117127. Epub 2013 Oct 22.

16.

A methyltransferase essential for the methoxypyrazine-derived flavour of wine.

Dunlevy JD, Dennis EG, Soole KL, Perkins MV, Davies C, Boss PK.

Plant J. 2013 Aug;75(4):606-17. doi: 10.1111/tpj.12224. Epub 2013 May 21.

17.

A novel tool for studying auxin-metabolism: the inhibition of grapevine indole-3-acetic acid-amido synthetases by a reaction intermediate analogue.

Böttcher C, Dennis EG, Booker GW, Polyak SW, Boss PK, Davies C.

PLoS One. 2012;7(5):e37632. doi: 10.1371/journal.pone.0037632. Epub 2012 May 23.

18.

Grape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must.

Dennis EG, Keyzers RA, Kalua CM, Maffei SM, Nicholson EL, Boss PK.

J Agric Food Chem. 2012 Mar 14;60(10):2638-46. doi: 10.1021/jf2042517. Epub 2012 Feb 29.

PMID:
22332880
19.

Transcriptional analysis of late ripening stages of grapevine berry.

Guillaumie S, Fouquet R, Kappel C, Camps C, Terrier N, Moncomble D, Dunlevy JD, Davies C, Boss PK, Delrot S.

BMC Plant Biol. 2011 Nov 18;11:165. doi: 10.1186/1471-2229-11-165.

20.

Functional effect of grapevine 1-deoxy-D-xylulose 5-phosphate synthase substitution K284N on Muscat flavour formation.

Battilana J, Emanuelli F, Gambino G, Gribaudo I, Gasperi F, Boss PK, Grando MS.

J Exp Bot. 2011 Nov;62(15):5497-508. doi: 10.1093/jxb/err231. Epub 2011 Aug 24.

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