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United States Department of Agriculture

Agricultural Research Service

Related Topics

Christopher Rennaker (Chris)
Horticultural Crops Research
Biological Science Technician (Plants)

Phone: (208) 722-6701 ext. 283
Fax:

PARMA RESEARCH & EXTENSION CTR
29603 U OF I LANE
PARMA , ID 83660


Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
American cranberry products: proanthocyanidin purification and concentrations Reprint Icon -
Lee, J., Rennaker, C.D. 2014. American cranberry products: proanthocyanidin purification and concentrations. Acta Horticulturae. 1017:363-368.
American cranberry products: proanthocyanidin purification and concentrations -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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.
Last Modified: 5/2/2016
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