| Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study J Lee, RW Durst, RE Wrolstad Journal of AOAC international 88 (5), 1269-1278, 2005 | 3532 | 2005 |
| Tracking color and pigment changes in anthocyanin products RE Wrolstad, RW Durst, J Lee Trends in Food Science & Technology 16 (9), 423-428, 2005 | 1135 | 2005 |
| Berry temperature and solar radiation alter acylation, proportion, and concentration of anthocyanin in Merlot grapes JM Tarara, J Lee, SE Spayd, CF Scagel American Journal of Enology and Viticulture 59 (3), 235-247, 2008 | 553 | 2008 |
| Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods J Lee, C Rennaker, RE Wrolstad Food Chemistry 110 (3), 782-786, 2008 | 446 | 2008 |
| Anthocyanins and other polyphenolics in American elderberry (Sambucus canadensis) and European elderberry (S. nigra) cultivars J Lee, CE Finn Journal of the Science of Food and Agriculture 87 (14), 2665-2675, 2007 | 387 | 2007 |
| Chicoric acid found in basil (Ocimum basilicum L.) leaves J Lee, CF Scagel Food Chemistry 115 (2), 650-656, 2009 | 382 | 2009 |
| Impact of juice processing on blueberry anthocyanins and polyphenolics: comparison of two pretreatments J Lee, RW Durst, RE Wrolstad Journal of food science 67 (5), 1660-1667, 2002 | 355 | 2002 |
| Extraction of anthocyanins and polyphenolics from blueberry processing waste J Lee, RE Wrolstad Journal of food science 69 (7), 564-573, 2004 | 293 | 2004 |
| Rubus fruit phenolic research: the good, the bad, and the confusing J Lee, M Dossett, CE Finn Food Chemistry 130 (4), 785-796, 2012 | 234 | 2012 |
| Chicoric acid: chemistry, distribution, and production. J Lee, C Scagel Frontiers in Chemistry 1, 40.1-40.17, 2013 | 185 | 2013 |
| Oregon ‘Pinot noir’ grape anthocyanin enhancement by early leaf removal J Lee, PA Skinkis Food chemistry 139 (1), 893-901, 2013 | 119 | 2013 |
| Chicoric acid levels in commercial basil (Ocimum basilicum) and Echinacea purpurea products J Lee, CF Scagel Journal of functional foods 2 (1), 77-84, 2010 | 118 | 2010 |
| N, P, and K supply to Pinot noir grapevines: Impact on vine nutrient status, growth, physiology, and yield RP Schreiner, J Lee, PA Skinkis American Journal of Enology and Viticulture 64 (1), 26-38, 2013 | 103 | 2013 |
| Lingonberry (Vaccinium vitis-idaea L.) grown in the Pacific Northwest of North America: Anthocyanin and free amino acid composition J Lee, CE Finn Journal of Functional Foods 4 (1), 213-218, 2012 | 102 | 2012 |
| Caffeic acid derivatives in dried Lamiaceae and Echinacea purpurea products J Lee Journal of functional foods 2 (2), 158-162, 2010 | 92 | 2010 |
| Influence of grapevine leafroll associated viruses (GLRaV-2 and-3) on the fruit composition of Oregon Vitis vinifera L. cv. Pinot noir: Phenolics J Lee, RR Martin Food Chemistry 112 (4), 889-896, 2009 | 92 | 2009 |
| Salinity from NaCl changes the nutrient and polyphenolic composition of basil leaves C Scagel, J Lee, J Mitchell Industrial Crops and Products 127, 119-128, 2019 | 91 | 2019 |
| AOAC official method 2005.02: Total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the ph differential method J Lee, R Durst, R Wrolstad Official methods of analysis of AOAC International, 2005 | 89 | 2005 |
| Variation in anthocyanins and total phenolics of black raspberry populations M Dossett, J Lee, CE Finn Journal of functional foods 2 (4), 292-297, 2010 | 82 | 2010 |
| Comparison of anthocyanin pigment and other phenolic compounds of Vaccinium membranaceum and Vaccinium ovatum native to the Pacific Northwest of North America J Lee, CE Finn, RE Wrolstad Journal of agricultural and food chemistry 52 (23), 7039-7044, 2004 | 79 | 2004 |
Chad FinnUSDA確認したメール アドレス: hort.oregonstate.edu