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Jungmin Lee, Ph.D. - Publications

Affiliations: 
2004 Oregon State University, Corvallis, OR 
Area:
Food Science and Technology Agriculture
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25 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2019 Scagel CF, Lee J, Mitchell JN. Salinity from NaCl changes the nutrient and polyphenolic composition of basil leaves Industrial Crops and Products. 127: 119-128. DOI: 10.1016/J.Indcrop.2018.10.048  0.324
2016 Lee J. Anthocyanin analyses of Vaccinium fruit dietary supplements. Food Science & Nutrition. 4: 742-52. PMID 27625778 DOI: 10.1002/Fsn3.339  0.327
2015 Lee J. Analysis of bokbunja products show they contain Rubus occidentalis L. fruit Journal of Functional Foods. 12: 144-149. DOI: 10.1016/J.Jff.2014.11.005  0.304
2013 Lee J, Scagel CF. Chicoric acid: chemistry, distribution, and production. Frontiers in Chemistry. 1: 40. PMID 24790967 DOI: 10.3389/Fchem.2013.00040  0.308
2013 Lee J, Dossett M, Finn CE. Anthocyanin fingerprinting of true bokbunja (Rubus coreanus Miq.) fruit Journal of Functional Foods. 5: 1985-1990. DOI: 10.1016/J.Jff.2013.06.006  0.318
2012 Lee J, Finn CE. 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. DOI: 10.1016/J.Jff.2011.10.007  0.337
2012 Lee J, Dossett M, Finn CE. Rubus fruit phenolic research: The good, the bad, and the confusing Food Chemistry. 130: 785-796. DOI: 10.1016/J.Foodchem.2011.08.022  0.309
2011 Lee J, Steenwerth KL. Rootstock and vineyard floor management influence on 'Cabernet Sauvignon' grape yeast assimilable nitrogen (YAN). Food Chemistry. 127: 926-33. PMID 25214080 DOI: 10.1016/J.Foodchem.2011.01.060  0.309
2011 Dossett M, Lee J, Finn CE. 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. DOI: 10.1016/J.Jff.2011.04.003  0.311
2010 Dossett M, Lee J, Finn CE. Variation in anthocyanins and total phenolics of black raspberry populations Journal of Functional Foods. 2: 292-297. DOI: 10.1016/J.Jff.2010.10.004  0.322
2010 Lee J. Caffeic acid derivatives in dried Lamiaceae and Echinacea purpurea products Journal of Functional Foods. 2: 158-162. DOI: 10.1016/J.Jff.2010.02.003  0.308
2010 Lee J, Scagel CF. Chicoric acid levels in commercial basil (Ocimum basilicum) and Echinacea purpurea products Journal of Functional Foods. 2: 77-84. DOI: 10.1016/J.Jff.2009.11.004  0.318
2010 Lee J, Schreiner RP. Free amino acid profiles from ‘Pinot noir’ grapes are influenced by vine N-status and sample preparation method Food Chemistry. 119: 484-489. DOI: 10.1016/J.Foodchem.2009.06.045  0.326
2009 Lee J, Scagel CF. Chicoric acid found in basil (Ocimum basilicum L.) leaves Food Chemistry. 115: 650-656. DOI: 10.1016/J.Foodchem.2008.12.075  0.309
2008 Dossett M, Lee J, Finn CE. Inheritance of Phenological, Vegetative, and Fruit Chemistry Traits in Black Raspberry Journal of the American Society For Horticultural Science. 133: 408-417. DOI: 10.21273/Jashs.133.3.408  0.338
2008 Lee J, Rennaker C, Wrolstad RE. Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods Food Chemistry. 110: 782-786. DOI: 10.1016/J.Foodchem.2008.03.010  0.557
2008 Lee J, Kennedy JA, Devlin C, Redhead M, Rennaker C. Effect of early seed removal during fermentation on proanthocyanidin extraction in red wine: A commercial production example Food Chemistry. 107: 1270-1273. DOI: 10.1016/J.Foodchem.2007.08.041  0.311
2007 Lee J, Finn CE. Anthocyanins and other polyphenolics in American elderberry (Sambucus canadensis) and European elderberry (S. nigra) cultivars. Journal of the Science of Food and Agriculture. 87: 2665-75. PMID 20836175 DOI: 10.1002/Jsfa.3029  0.32
2007 Lee J, Rennaker C. Antioxidant capacity and stilbene contents of wines produced in the Snake River Valley of Idaho Food Chemistry. 105: 195-203. DOI: 10.1016/J.Foodchem.2007.03.069  0.329
2005 Lee J, Durst RW, Wrolstad RE. 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: 1269-78. PMID 16385975 DOI: 10.1093/Jaoac/88.5.1269  0.555
2005 Wrolstad RE, Durst RW, Lee J. Tracking color and pigment changes in anthocyanin products Trends in Food Science and Technology. 16: 423-428. DOI: 10.1016/J.Tifs.2005.03.019  0.559
2004 Lee J, Finn CE, Wrolstad RE. Comparison of anthocyanin pigment and other phenolic compounds of Vaccinium membranaceum and Vaccinium ovatum native to the Pacific Northwest of North America. Journal of Agricultural and Food Chemistry. 52: 7039-44. PMID 15537315 DOI: 10.1021/Jf049108E  0.57
2004 Lee J, Finn CE, Wrolstad RE. Anthocyanin pigment and total phenolic content of three Vaccinium species native to the Pacific Northwest of North America Hortscience. 39: 959-964. DOI: 10.21273/Hortsci.39.5.959  0.564
2004 Lee J, Wrolstad RE. Extraction of anthocyanins and polyphenolics from blueberry-processing waste Journal of Food Science. 69. DOI: 10.1111/J.1365-2621.2004.Tb13651.X  0.571
2002 Lee J, Durst RW, Wrolstad RE. Impact of juice processing on blueberry anthocyanins and polyphenolics: Comparison of two pretreatments Journal of Food Science. 67: 1660-1667. DOI: 10.1111/J.1365-2621.2002.Tb08701.X  0.564
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