45 / 122
2/17/2015
J. Lee page 7
29.
Lee, J.
,
Dossett, M.
, and Finn, C.E. 2012.
Rubus
fruit phenolic research: the good, the bad, and the confusing.
Food Chemistry.
130:785-796. [
Food Chemistry top 25 hottest articles in October-December 2011
]
30.
Dossett, M
.,
Lee, J.,
and Finn, C.E. 2011. Characterization of a novel anthocyanin profile in wild black
raspberry mutants: An opportunity for studying the genetic control of pigment and color.
Journal of Functional
Foods.
3:207-214.
31.
Lee, J.
and Steenwerth, K.L. 2011. Rootstock and vineyard floor management influence on ‘Cabernet
Sauvignon’ grape yeast assimilable nitrogen (YAN).
Food Chemistry
. 127:926-933.
32.
Lee, J.
and
Rennaker, C.
2011. Influence of extraction methodology on grape composition values.
Food
Chemistry
. 126:295-300.
33.
Dossett, M.
,
Lee, J.
, and Finn, C.E. 2010. Variation of anthocyanins and total phenolics in black raspberry
populations.
Journal of Functional Foods.
2:292-297.
34.
Lee, J.
2010. Degradation kinetics of grape skin and seed proanthocyanidins in a model wine system.
Food
Chemistry.
123:51-56.
35.
Lee, J.
and Martin, R.R. 2010. Analysis of grape polyamines from
grapevine leafroll associated viruses
(GLRaV-2 and -3) infected vines.
Food Chemistry
. 122:1222-1225.
36.
Lee, J.
2010. Caffeic acid derivatives in dried Lamiaceae and
Echinacea purpurea
products.
Journal of
Functional Foods.
2:158-162.
37.
Lee, J.
and Scagel, C.F. 2010. Chicoric acid levels in commercial basil (
Ocimum basilicum
) and
Echinacea
purpurea
products.
Journal of Functional Foods.
2:77-84.
38.
Lee, J.
and Schreiner, R.P. 2010. Free amino acid profiles from ‘Pinot noir’ grapes are influenced by vine N-
status and sample preparation method.
Food Chemistry
. 119:484-489.
39.
Lee, J.
,
Keller, K.E.,
Rennaker, C
.,
and Martin, R.R. 2009. Influence of
grapevine leafroll associated viruses
(GLRaV-2 and -3) on the fruit composition of Oregon
Vitis vinifera
L. cv. Pinot noir: free amino acids, sugars,
and organic acids.
Food Chemistry
. 117:99-105.
40.
Lee, J.
and Scagel, C.F. 2009. Chicoric acid found in basil (
Ocimum basilicum
L.) leaves.
Food Chemistry
.
115:650-656.
41.
Koerner, J.L
., Hsu, V.L.,
Lee, J.
, and Kennedy, J.A. 2009. Determination of proanthocyanidin A2 content in
phenolic polymer isolates by reversed-phase high performance liquid chromatography.
Journal of
Chromatography A.
1216:1403-1409.
42.
Lee, J.
and Martin, R.R. 2009. Influence of
grapevine leafroll associated viruses
(GLRaV-2 and -3) on the fruit
composition of Oregon
Vitis vinifera
L. cv. Pinot noir: phenolics.
Food Chemistry
. 112:889-896.
43.
Lee, J.,
Rennaker, C
., and Wrolstad, R.E. 2009. Comparison of two methods for anthocyanin quantification.
Acta Horticulturae.
810:831-834.
44.
Tarara, J.M.,
Lee, J.
, Spayd, S.E., and Scagel, C.F. 2008. Berry temperature and solar radiation alter acylation,
proportion, and concentration of anthocyanin in ‘Merlot’ grapes.
American Journal of Enology and Viticulture
.
59:235-247. [
Awarded American Society for Enology and Viticulture 2009 Best Viticulture Paper; AJEV top fifty
most-frequently read and cited articles since publication- for multiple years
]
45.
Lee, J.
,
Rennaker, C.,
and Wrolstad, R.E. 2008. Correlation of two anthocyanin quantification methods: HPLC
and spectrophotometric methods.
Food Chemistry.
110:782-786. [
Food Chemistry top 25 hottest articles in
April – June 2008
]
46.
Dossett, M.
,
Lee, J.
, and Finn, C.E. 2008 Inheritance of phenological, vegetative, and fruit chemistry traits in
black raspberry.
Journal of the American Society for Horticultural Science
133:408-417. [
JASHS top 10 articles
read in June 2008
]
47.
Lee, J.
, Kennedy, J.A., Devlin, C., Redhead, M., and
Rennaker, C.
2008. Effect of early seed removal during
fermentation on proanthocyanidin extraction in red wine: a commercial production example.
Food Chemistry
.
107:1270-1273.
48.
Lee, J.
and Finn, C.E. 2007. Anthocyanins and other polyphenolics in American elderberry (
Sambucus
canadensis
) and European elderberry (
S. nigra
) cultivars.
Journal of the Science of Food and Agriculture.
87:2665-2675.
49.
Lee, J.
and
Rennaker, C
. 2007. Antioxidant capacity and stilbene contents of wines produced in the Snake
River Valley of Idaho.
Food Chemistry.
105:195-203.
50.
Lee, J.
, Finley, J.W., and Harnly, J.M. 2005. Effect of selenium fertilizer on free amino acid composition of
broccoli (
Brassica oleracea
cv. Majestic) determined by gas chromatography with flame ionization and mass
selective detection.
Journal of Agricultural and Food Chemistry
. 53:9105-9111.
51.
Lee, J.
and Harnly, J.M. 2005. Free amino acid and cysteine sulfoxide composition of 11 garlic (
Allium sativum