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K Boss

Showing results (41-50 of 79) with videos related to

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Plant Molecular Biology|June 21, 2001
A cDNA from grapevine (Vitis vinifera L.), which shows homology to AGAMOUS and SHATTERPROOF, is not only expressed in flowers but also throughout berry developmentP K Boss, M Vivier, S Matsumoto, et al.
Annals of Plastic Surgery|February 1, 1993
Reconstruction of the lower extremity after grade III distal tibial injuries using combined microsurgical free tissue transfer and bone transport by distraction osteosynthesisS A Spiro, W Oppenheim, W K Boss, et al.
Foods (Basel, Switzerland)|February 25, 2023
Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to WineClaire E J Armstrong, Jun Niimi, Paul K Boss, et al.
Journal of Chromatography. A|December 28, 2010
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 spectrometryAnthony L Robinson, Paul K Boss, Hildegarde Heymann, et al.
Journal of Agricultural and Food Chemistry|March 5, 2011
Influence of yeast strain, canopy management, and site on the volatile composition and sensory attributes of cabernet sauvignon wines from Western AustraliaAnthony L Robinson, Paul K Boss, Hildegarde Heymann, et al.
The Journal of Trauma|June 1, 1996
Are type IIIC lower extremity injuries an indication for primary amputationT E Quirke, P K Sharma, W K Boss, et al.
International Journal of Food Microbiology|December 13, 2021
Influence of Kazachstania spp. on the chemical and sensory profile of red winesMandy Man-Hsi Lin, Paul K Boss, Michelle E Walker, et al.
Food Chemistry|December 10, 2022
Corrigendum to "Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectra" [Food Chemistry 403 (2023) 134321]Claire E J Armstrong, Adam M Gilmore, Paul K Boss, et al.
Food Chemistry|October 3, 2022
Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectraClaire E J Armstrong, Adam M Gilmore, Paul K Boss, et al.
Food Chemistry|March 29, 2026
Exploring the possible translocation of smoke-derived volatile phenols from grapevine leaves to fruitTingting Shi, Julie A Culbert, Renata Ristic, et al.
Pageof 8

Showing results (41-50 of 79) with videos related to

Sort By:
Pageof 8
Plant Molecular Biology|June 21, 2001
A cDNA from grapevine (Vitis vinifera L.), which shows homology to AGAMOUS and SHATTERPROOF, is not only expressed in flowers but also throughout berry developmentP K Boss, M Vivier, S Matsumoto, et al.
Annals of Plastic Surgery|February 1, 1993
Reconstruction of the lower extremity after grade III distal tibial injuries using combined microsurgical free tissue transfer and bone transport by distraction osteosynthesisS A Spiro, W Oppenheim, W K Boss, et al.
Foods (Basel, Switzerland)|February 25, 2023
Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to WineClaire E J Armstrong, Jun Niimi, Paul K Boss, et al.
Journal of Chromatography. A|December 28, 2010
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 spectrometryAnthony L Robinson, Paul K Boss, Hildegarde Heymann, et al.
Journal of Agricultural and Food Chemistry|March 5, 2011
Influence of yeast strain, canopy management, and site on the volatile composition and sensory attributes of cabernet sauvignon wines from Western AustraliaAnthony L Robinson, Paul K Boss, Hildegarde Heymann, et al.
The Journal of Trauma|June 1, 1996
Are type IIIC lower extremity injuries an indication for primary amputationT E Quirke, P K Sharma, W K Boss, et al.
International Journal of Food Microbiology|December 13, 2021
Influence of Kazachstania spp. on the chemical and sensory profile of red winesMandy Man-Hsi Lin, Paul K Boss, Michelle E Walker, et al.
Food Chemistry|December 10, 2022
Corrigendum to "Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectra" [Food Chemistry 403 (2023) 134321]Claire E J Armstrong, Adam M Gilmore, Paul K Boss, et al.
Food Chemistry|October 3, 2022
Machine learning for classifying and predicting grape maturity indices using absorbance and fluorescence spectraClaire E J Armstrong, Adam M Gilmore, Paul K Boss, et al.
Food Chemistry|March 29, 2026
Exploring the possible translocation of smoke-derived volatile phenols from grapevine leaves to fruitTingting Shi, Julie A Culbert, Renata Ristic, et al.
Pageof 8