Lista de obras - Paul K Boss - Dominio Público Uruguay

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

artículo científico publicado en 2015

A cDNA from grapevine (Vitis vinifera L.), which shows homology to AGAMOUS and SHATTERPROOF, is not only expressed in flowers but also throughout berry development

artículo científico publicado en 2001

A grapevine TFL1 homologue can delay flowering and alter floral development when overexpressed in heterologous species

artículo científico publicado en 2006

A methyltransferase essential for the methoxypyrazine-derived flavour of wine

artículo científico publicado en 2013

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

artículo científico publicado en 2012

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.

artículo científico publicado en 2011

Additional targets of the Arabidopsis autonomous pathway members, FCA and FY.

artículo científico publicado en 2006

An apple polyphenol oxidase cDNA is up-regulated in wounded tissues

artículo científico publicado en 1995

Analysis of the Expression of Anthocyanin Pathway Genes in Developing Vitis vinifera L. cv Shiraz Grape Berries and the Implications for Pathway Regulation

artículo científico publicado en 1996

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

artículo científico publicado en 2018

Association of dwarfism and floral induction with a grape 'green revolution' mutation

artículo científico publicado en 2002

Associations between the Sensory Attributes and Volatile Composition of Cabernet Sauvignon Wines and the Volatile Composition of the Grapes Used for Their Production

article

Auxin treatment of pre-veraison grape (Vitis vinifera L.) berries both delays ripening and increases the synchronicity of sugar accumulation

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.

artículo científico publicado en 2011

Changes in the volatile compound production of fermentations made from musts with increasing grape content

artículo científico publicado en 2010

Changes in transcription of cytokinin metabolism and signalling genes in grape (Vitis vinifera L.) berries are associated with the ripening-related increase in isopentenyladenine.

artículo científico publicado en 2015

Cloning and characterization of Vitis vinifera UDP-glucose:flavonoid 3-O-glucosyltransferase, a homologue of the enzyme encoded by the maize Bronze-1 locus that may primarily serve to glucosylate anthocyanidins in vivo

artículo científico publicado en 1998

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

artículo científico publicado en 2018

Delaying Riesling grape berry ripening with a synthetic auxin affects malic acid metabolism and sugar accumulation, and alters wine sensory characters

artículo científico publicado en 2012

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.

artículo científico publicado en 2010

Evaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures

artículo científico publicado en 2019

Evolution of volatile compounds during the development of cabernet sauvignon grapes (Vitis vinifera L.).

artículo científico publicado en 2009

Expression of anthocyanin biosynthesis pathway genes in red and white grapes

artículo científico publicado en 1996

Extraction Properties of New Polymeric Sorbents Applied to Wine

artículo científico publicado en 2018

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

artículo científico publicado en 2018

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

artículo científico publicado en 2011

Grape Heterogeneity Index: Assessment of Overall Grape Heterogeneity Using an Aggregation of Multiple Indicators

artículo científico publicado en 2023

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

artículo científico publicado en 2012

Histone modifications at the grapevine VvOMT3 locus, which encodes an enzyme responsible for methoxypyrazine production in the berry

artículo científico publicado en 2017

Induction of secondary metabolism in grape cell cultures by jasmonates

artículo científico publicado en 2009

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

artículo científico publicado en 2017

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

artículo científico publicado en 2015

Influence of yeast strain, canopy management, and site on the volatile composition and sensory attributes of cabernet sauvignon wines from Western Australia

artículo científico publicado en 2011

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

artículo científico publicado en 2013

Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning

artículo científico publicado en 2009

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

artículo científico publicado en 2015

Multiple pathways in the decision to flower: enabling, promoting, and resetting

artículo científico publicado en 2004

New insights into grapevine flowering

artículo científico publicado en 2003

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

artículo científico publicado en 2018

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

article by A. L. Robinson et al published 10 December 2013 in American Journal of Enology and Viticulture

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

article by A. L. Robinson et al published 23 January 2014 in American Journal of Enology and Viticulture

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

artículo científico publicado en 2015

Ripening of grape berries can be advanced or delayed by reagents that either reduce or increase ethylene levels

artículo científico publicado en 2013

Sample preparation optimization in wine and grapes. Dilution and sample/headspace volume equilibrium theory for headspace solid-phase microextraction

artículo científico publicado en 2008

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

artículo científico publicado en 2017

Sequestration of auxin by the indole-3-acetic acid-amido synthetase GH3-1 in grape berry (Vitis vinifera L.) and the proposed role of auxin conjugation during ripening

artículo científico publicado en 2010

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

artículo científico publicado en 2015

Source/Sink Relationships and Molecular Biology of Sugar Accumulation in Grape Berries

scholarly article published in May 2012

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

artículo científico publicado en 2013

Transcriptional analysis of late ripening stages of grapevine berry.

artículo científico publicado en 2011

Treatment of Grape Berries, a Nonclimacteric Fruit with a Synthetic Auxin, Retards Ripening and Alters the Expression of Developmentally Regulated Genes

scientific article published on 01 November 1997

Two O-methyltransferases involved in the biosynthesis of methoxypyrazines: grape-derived aroma compounds important to wine flavour.

artículo científico publicado en 2010

Lista de obras de Paul K Boss

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

A cDNA from grapevine (Vitis vinifera L.), which shows homology to AGAMOUS and SHATTERPROOF, is not only expressed in flowers but also throughout berry development

A grapevine TFL1 homologue can delay flowering and alter floral development when overexpressed in heterologous species

A methyltransferase essential for the methoxypyrazine-derived flavour of wine

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

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.

Additional targets of the Arabidopsis autonomous pathway members, FCA and FY.

An apple polyphenol oxidase cDNA is up-regulated in wounded tissues

Analysis of the Expression of Anthocyanin Pathway Genes in Developing Vitis vinifera L. cv Shiraz Grape Berries and the Implications for Pathway Regulation

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

Association of dwarfism and floral induction with a grape 'green revolution' mutation

Associations between the Sensory Attributes and Volatile Composition of Cabernet Sauvignon Wines and the Volatile Composition of the Grapes Used for Their Production

Auxin treatment of pre-veraison grape (Vitis vinifera L.) berries both delays ripening and increases the synchronicity of sugar accumulation

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.

Changes in the volatile compound production of fermentations made from musts with increasing grape content

Changes in transcription of cytokinin metabolism and signalling genes in grape (Vitis vinifera L.) berries are associated with the ripening-related increase in isopentenyladenine.

Cloning and characterization of Vitis vinifera UDP-glucose:flavonoid 3-O-glucosyltransferase, a homologue of the enzyme encoded by the maize Bronze-1 locus that may primarily serve to glucosylate anthocyanidins in vivo

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

Delaying Riesling grape berry ripening with a synthetic auxin affects malic acid metabolism and sugar accumulation, and alters wine sensory characters

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.

Evaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures

Evolution of volatile compounds during the development of cabernet sauvignon grapes (Vitis vinifera L.).

Expression of anthocyanin biosynthesis pathway genes in red and white grapes

Extraction Properties of New Polymeric Sorbents Applied to Wine

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

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

Grape Heterogeneity Index: Assessment of Overall Grape Heterogeneity Using an Aggregation of Multiple Indicators

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

Histone modifications at the grapevine VvOMT3 locus, which encodes an enzyme responsible for methoxypyrazine production in the berry

Induction of secondary metabolism in grape cell cultures by jasmonates

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.

Influence of yeast strain, canopy management, and site on the volatile composition and sensory attributes of cabernet sauvignon wines from Western Australia

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

Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning

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

Multiple pathways in the decision to flower: enabling, promoting, and resetting

New insights into grapevine flowering

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

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

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

Ripening of grape berries can be advanced or delayed by reagents that either reduce or increase ethylene levels

Sample preparation optimization in wine and grapes. Dilution and sample/headspace volume equilibrium theory for headspace solid-phase microextraction

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

Sequestration of auxin by the indole-3-acetic acid-amido synthetase GH3-1 in grape berry (Vitis vinifera L.) and the proposed role of auxin conjugation during ripening

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

Source/Sink Relationships and Molecular Biology of Sugar Accumulation in Grape Berries

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

Transcriptional analysis of late ripening stages of grapevine berry.

Treatment of Grape Berries, a Nonclimacteric Fruit with a Synthetic Auxin, Retards Ripening and Alters the Expression of Developmentally Regulated Genes

Two O-methyltransferases involved in the biosynthesis of methoxypyrazines: grape-derived aroma compounds important to wine flavour.