Publications (Clicking on the reprint icon will take you to the publication reprint.)

American cranberry products: proanthocyanidin purification and concentrations - (Abstract Only)

Lee, J., Rennaker, C.D. 2012. American cranberry products: proanthocyanidin purification and concentrations. International Society for Horticultural Science Meeting. p.49.

Influence of extraction methodology on grape composition values - (Peer Reviewed Journal)

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

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 - (Peer Reviewed Journal)

Lee, J., Keller, K.E., Rennaker, C.D., 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.

Comparison of Two Methods for Anthocyanin Quantification - (Proceedings)

Lee, J., Rennaker, C.D., Wrolstad, R.E. 2009. Comparison of two methods for anthocyanin quantification. Acta Horticulturae. 810:831-834.

Comparison of Two Methods for Anthocyanin Quantification - (Proceedings)

Lee, J., Rennaker, C.D. 2009. Comparison of two methods for anthocyanin quantification. Acta Horticulturae. 810:831-834.

Correlation of Two Anthocyanin Quantification Methods: HPLC and Spectrophotometric Methods - (Peer Reviewed Journal)

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

Comparison of Two Methods for Anthocyanin Quantification - (Abstract Only)

Lee, J., Rennaker, C.D., Wrolstad, R.E. 2008. Comparison of two methods for anthocyanin quantification. Acta Horticulturae International Symposium on Vaccinium Culture. p.145.

Effect of Early Seed Removal During Fermentation on Proanthocyanidin Extraction in Red Wine: A Commercial Production Example - (Peer Reviewed Journal)

Lee, J., Kennedy, J.A., Devlin, C., Redhead, M., Rennaker, C.D. 2008. Effect of early seed removal during fermentation on proanthocyanidin extraction in red wine: a commercial production example. Food Chemistry. 107(3): 1270-1273.

Antioxidant Capacity and Stilbene Contents of Wines Produced in the Snake River Valley of Idaho - (Peer Reviewed Journal)

Lee, J., Rennaker, C.D. 2007. Antioxidant capacity and stilbene contents of wines produced in the Snake River Valley of Idaho. Food Chemistry. 105:195-203.