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| Lin MM, Boss PK, Walker ME, et al. (2021) Influence of Kazachstania spp. on the chemical and sensory profile of red wines. International Journal of Food Microbiology. 109496 |
| Dal Santo S, Tucker MR, Tan HT, et al. (2020) Auxin treatment of grapevine (Vitis vinifera L.) berries delays ripening onset by inhibiting cell expansion. Plant Molecular Biology |
| Niimi J, Tomic O, Næs T, et al. (2020) Objective measures of grape quality: From Cabernet Sauvignon grape composition to wine sensory characteristics Lwt. 123: 109105 |
| Lin MM, Boss PK, Walker ME, et al. (2019) Evaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures. International Journal of Food Microbiology. 312: 108373 |
| Böttcher C, Boss P, Harvey K, et al. (2019) Post‐veraison restriction of phloem import into Riesling ( Vitis vinifera L.) berries induces transient and stable changes to fermentation‐derived and varietal wine volatiles Australian Journal of Grape and Wine Research. 25: 286-292 |
| Hranilovic A, Gambetta JM, Schmidtke L, et al. (2018) Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation. Scientific Reports. 8: 14812 |
| Liang C, Boss PK, Jeffery DW. (2018) Extraction Properties of New Polymeric Sorbents Applied to Wine. Journal of Agricultural and Food Chemistry |
| Schelezki OJ, Šuklje K, Boss PK, et al. (2018) Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties. Food Chemistry. 259: 196-206 |
| Niimi J, Tomic O, Næs T, et al. (2018) Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition. Food Chemistry. 256: 195-202 |
| Niimi J, Boss PK, Bastian SEP. (2018) Sensory profiling and quality assessment of research Cabernet Sauvignon and Chardonnay wines; quality discrimination depends on greater differences in multiple modalities. Food Research International (Ottawa, Ont.). 106: 304-316 |