about
A novel tool for studying auxin-metabolism: the inhibition of grapevine indole-3-acetic acid-amido synthetases by a reaction intermediate analogueAdditional targets of the Arabidopsis autonomous pathway members, FCA and FY.Transcriptional analysis of late ripening stages of grapevine berry.Multiple pathways in the decision to flower: enabling, promoting, and resetting.Interactions between ethylene and auxin are crucial to the control of grape (Vitis vinifera L.) berry ripeningChanges in transcription of cytokinin metabolism and signalling genes in grape (Vitis vinifera L.) berries are associated with the ripening-related increase in isopentenyladenine.Development of a sensitive non-targeted method for characterizing the wine volatile profile using headspace solid-phase microextraction comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry.Acyl substrate preferences of an IAA-amido synthetase account for variations in grape (Vitis vinifera L.) berry ripening caused by different auxinic compounds indicating the importance of auxin conjugation in plant development.Two O-methyltransferases involved in the biosynthesis of methoxypyrazines: grape-derived aroma compounds important to wine flavour.Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning.The R2R3-MYB transcription factors MYB14 and MYB15 regulate stilbene biosynthesis in Vitis vinifera.Biosynthesis of methoxypyrazines: elucidating the structural/functional relationship of two Vitis viniferaO-methyltransferases capable of catalyzing the putative final step of the biosynthesis of 3-alkyl-2-methoxypyrazine.Evolution of volatile compounds during the development of cabernet sauvignon grapes (Vitis vinifera L.).A Grapevine Anthocyanin Acyltransferase, Transcriptionally Regulated by VvMYBA, Can Produce Most Acylated Anthocyanins Present in Grape Skins.Fermentation-Guided Natural Products Isolation of a Grape Berry Triacylglyceride that Enhances Ethyl Ester Production.Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines.Influence of fruit maturity at harvest on the intensity of smoke taint in wine.Sensory profiling and quality assessment of research Cabernet Sauvignon and Chardonnay wines; quality discrimination depends on greater differences in multiple modalities.Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties.Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition.Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiationExtraction Properties of New Polymeric Sorbents Applied to WineAssociations between the Sensory Attributes and Volatile Composition of Cabernet Sauvignon Wines and the Volatile Composition of the Grapes Used for Their ProductionPotential grape-derived contributions to volatile ester concentrations in wine.Changes in the volatile compound production of fermentations made from musts with increasing grape contentGrape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the mustInfluence of yeast strain, canopy management, and site on the volatile composition and sensory attributes of cabernet sauvignon wines from Western AustraliaJasmonic acid-isoleucine formation in grapevine (Vitis vinifera L.) by two enzymes with distinct transcription profilesShiraz wines made from grape berries (Vitis vinifera) delayed in ripening by plant growth regulator treatment have elevated rotundone concentrations and "pepper" flavor and aromaEvaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures
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P50
description
hulumtues
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researcher
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wetenschapper
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հետազոտող
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name
Paul K Boss
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Paul K Boss
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Paul K Boss
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Paul K Boss
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Paul K Boss
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Paul K Boss
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Paul K Boss
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Paul K Boss
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Paul K Boss
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Paul K Boss
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Paul K Boss
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Paul K Boss
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Paul K Boss
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Paul K Boss
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P106
P21
P31
P496
0000-0003-0356-9342