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United States Department of Agriculture

Agricultural Research Service

Publications in PDF
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Lee, J. and Skinkis, P.A. 2013. Oregon 'Pinot noir' grape anthocyanin enhancement by early leaf removal. Food Chemistry. 139:893-901.

 

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Schreiner, R.P., Lee, J., and Skinkis, P.A. 2013. N, P, and K supply to Pinot noir grapevines: impact on vine nutrient status, growth, physiology, and yield. American Journal of Enology and Viticulture. 64:26-38.

   

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Lee, J. 2013. Proanthocyanidin A2 purificatin and levels found in American cranberry (Vaccinium macrocarpon Ait.) products. Journal of Functional Foods. 5:144-153.

 

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Scagel, C.F. and Lee, J. 2012. Phenolic composition of basil plants is differentially altered by plant nutrient status and inoculation with mycorrhizal fungi. HortScience. 47:660-671. 

   

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Lee, J. and Finn, C.E.  2012. Lingonberry (Vaccinium vitis-idaea L.) grown in the Pacific Northwest of North America: anthocyanin and free amino acid composition. Journal of Functional Foods. 4:213-218. 

 
   

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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. 

 
   

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Lee, J., and Steenwerth, K.L.  2011. Rootstock and vineyard floor management influence on 'Cabernet Sauvignon' grape assimilable nitrogen (YAN). Food Chemistry. 127:926-933. 

 
   

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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. 

 
   

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Lee, J., and Rennaker, C. 2011. Influence of extraction methodology on grape composition values. Food Chemistry. 126:295-300. 

   

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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. 

   

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Lee, J. 2010. Caffeic acid derivatives in dried Lamiaceae Echinacea purpurea products. Journal of Functional Foods. 2:158-162 . 

   

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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 . 

   

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Lee, J. 2010. Degradation kinetics of grape skin and seed proanthocyanidins in a model wine system. Food Chemistry. 123:51-56 . 

   

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Lee, J. and Scagel, C.F. 2010. Chicoric acid levels in commercial basil (Ocimum basilicum) and Echinacea purpureaproducts. Journal of Functional Foods. 2:77-84 . 

   

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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. 

   

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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.

   

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Lee, J. and Scagel, C.F.  2009. Chicoric acid found in basil (Ocimum basilicumL.) leaves.  Food Chemistry. 115:650-656.

   

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Lee, J., Keller, K.E., Rennaker, C., and Martin, R. 2009.  Influence of Grapevine leafroll associated viruses(GLRAV -2 and -3) on the fruit composition of Oregon Vitis viniferaL. cv. Pinot Noir: Free amino acids, sugars, and organic acids. Food Chemistry. 117:99-105.

 

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Lee, J., and Martin, R.R.  2009. Influence of Grapevine leafroll associated viruses(GLRaV -2 and-3) on the fruit composition of Oregon Vitis viniferaL. cv. Pinot noir: Phenolics. Food Chemistry. 112:889-896.

 

 

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Dossett, M., Lee, J., and Finn, C.  2008. Inheritance of phenological, vegatative, and fruit chemistry traits in black raspberry. Journal of the American Society for Horticultural Science. 133(3): 408-417.

 

 

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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.

   

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Lee, J. Rennaker, C., and Wrolstad, R.E. 2008. Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods. Food Chemistry. 110(3):782-786.

   

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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(3):235-247.

   

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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.

 

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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.

 

 

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Lee, J. and Harnly, J.M. 2005. Free amino acid and cysteine sulfoxide composition of 11 garlic ( Allium sativum L.) cultivars by gas chromatography with flame ionization and mass selective detection. Journal of Agricultural and Food Chemistry. 53: 9100-9104.

 

 

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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.

 

 

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Lee, J., Durst, R.W., and Wrolstad, R.E. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. Journal of AOAC International. 88(5): 1269-1278.

 

 

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Wrolstad, R.E., Durst, R.W., Lee, J. 2005. Tracking color and pigment changes in anthocyanin products. Trends in Food Science and Technology. 16:423-428.

 

 

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Lee, J., Finn, C.E., and Wrolstad, R.E. 2004. Comparison of anthocyanin pigment and other phenolic compounds of Vaccinium membranaceum and V. ovatum native to the Pacific Northwest of North America. Journal of Agricultural and Food Chemistry. 52(23):7039-7044. 

 

 

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Lee, J., Finn, C.E., and Wrolstad, R.E. 2004. Anthocyanin pigment and total phenolic content of three Vaccinium species native to the Pacific Northwest of North America. HortScience. 39(5):959-964. 

 

 

Lee, J. and Wrolstad, R.E. 2004. Extraction of anthocyanins and polyphenolics from blueberry processing waste. Journal of Food Science. 69(7):C564-C573.

 

 

Lee, J., Durst, R.W., and Wrolstad, R.E. 2002. Impact of juice processing on blueberry anthocyanins and polyphenolics: comparison of two pretreatments. Journal of Food Science. 67(5): 1660-1667.

 

 

 

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Last Modified: 3/18/2013
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