1. A Grapevine Anthocyanin Acyltransferase, Transcriptionally Regulated by VvMYBA, Can Produce Most Acylated Anthocyanins Present in Grape Skins. Issue 3 (22nd September 2015) Authors: Rinaldo, Amy R.; Cavallini, Erika; Jia, Yong; Moss, Sarah M.A.; McDavid, Debra A.J.; Hooper, Lauren C.; Robinson, Simon P.; Tornielli, Giovanni B.; Zenoni, Sara; Ford, Christopher M.; Boss, Paul K.; Walker, Amanda R. Journal: Plant physiology Issue: Volume 169:Issue 3(2015) Page Start: 1897 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A methyltransferase essential for the methoxypyrazine‐derived flavour of wine. (21st May 2013) Authors: Dunlevy, Jake D.; Dennis, Eric G.; Soole, Kathleen L.; Perkins, Michael V.; Davies, Christopher; Boss, Paul K. Journal: Plant journal Issue: Volume 75:Number 4(2013:Aug.) Page Start: 606 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition. (1st August 2018) Authors: Niimi, Jun; Tomic, Oliver; Næs, Tormod; Jeffery, David W.; Bastian, Susan E.P.; Boss, Paul K. Journal: Food chemistry Issue: Volume 256(2018) Page Start: 195 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties. (1st September 2018) Authors: Schelezki, Olaf J.; Šuklje, Katja; Boss, Paul K.; Jeffery, David W. Journal: Food chemistry Issue: Volume 259(2018) Page Start: 196 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Corrigendum to "Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectra" [Food Chemistry 403 (2023) 134321]. (16th April 2023) Authors: Armstrong, Claire E.J.; Gilmore, Adam M.; Boss, Paul K.; Pagay, Vinay; Jeffery, David W. Journal: Food chemistry Issue: Volume 406(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Jasmonic acid‐isoleucine formation in grapevine (Vitis vinifera L.) by two enzymes with distinct transcription profiles. Issue 7 (12th February 2015) Authors: Böttcher, Christine; Burbidge, Crista A.; di Rienzo, Valentina; Boss, Paul K.; Davies, Christopher Journal: Journal of integrative plant biology Issue: Volume 57:Issue 7(2015) Page Start: 618 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectra. (1st March 2023) Authors: Armstrong, Claire E.J.; Gilmore, Adam M.; Boss, Paul K.; Pagay, Vinay; Jeffery, David W. Journal: Food chemistry Issue: Volume 403(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Methoxypyrazine concentrations in the grape bunch rachis of Vitis vinifera L. Cv Shiraz: Influence of rootstock, region and light. (15th May 2023) Authors: Sanders, Ross D.; Boss, Paul K.; Capone, Dimitra L.; Kidman, Catherine M.; Maffei, Sue; Jeffery, David W. Journal: Food chemistry Issue: Volume 408(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Objective measures of grape quality: From Cabernet Sauvignon grape composition to wine sensory characteristics. (April 2020) Authors: Niimi, Jun; Tomic, Oliver; Næs, Tormod; Bastian, Susan E.P.; Jeffery, David W.; Nicholson, Emily L.; Maffei, Suzanne M.; Boss, Paul K. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 123(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines. (15th May 2021) Authors: Niimi, Jun; Liland, Kristian H.; Tomic, Oliver; Jeffery, David W.; Bastian, Susan E.P.; Boss, Paul K. Journal: Food chemistry Issue: Volume 344(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗