SPDS ERP Review-May 2015

29. 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. [ Food Chemistry top 25 hottest articles in October-December 2011 ] 30. 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. 31. Lee, J. and Steenwerth, K.L. 2011. Rootstock and vineyard floor management influence on ‘Cabernet Sauvignon’ grape yeast assimilable nitrogen (YAN). Food Chemistry . 127:926-933. 32. Lee, J. and Rennaker, C. 2011. Influence of extraction methodology on grape composition values. Food Chemistry . 126:295-300. 33. 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. 34. Lee, J. 2010. Degradation kinetics of grape skin and seed proanthocyanidins in a model wine system. Food Chemistry. 123:51-56. 35. 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. 36. Lee, J. 2010. Caffeic acid derivatives in dried Lamiaceae and Echinacea purpurea products. Journal of Functional Foods. 2:158-162. 37. Lee, J. and Scagel, C.F. 2010. Chicoric acid levels in commercial basil ( Ocimum basilicum ) and Echinacea purpurea products. Journal of Functional Foods. 2:77-84. 38. 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. 39. Lee, J. , Keller, K.E., Rennaker, C ., and 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. 40. Lee, J. and Scagel, C.F. 2009. Chicoric acid found in basil ( Ocimum basilicum L.) leaves. Food Chemistry . 115:650-656. 41. 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. 42. Lee, J. and 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: phenolics. Food Chemistry . 112:889-896. 43. Lee, J., Rennaker, C ., and Wrolstad, R.E. 2009. Comparison of two methods for anthocyanin quantification. Acta Horticulturae. 810:831-834. 44. 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 . 59:235-247. [ Awarded American Society for Enology and Viticulture 2009 Best Viticulture Paper; AJEV top fifty most-frequently read and cited articles since publication- for multiple years ] 45. Lee, J. , Rennaker, C., and Wrolstad, R.E. 2008. Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods. Food Chemistry. 110:782-786. [ Food Chemistry top 25 hottest articles in April – June 2008 ] 46. Dossett, M. , Lee, J. , and Finn, C.E. 2008 Inheritance of phenological, vegetative, and fruit chemistry traits in black raspberry. Journal of the American Society for Horticultural Science 133:408-417. [ JASHS top 10 articles read in June 2008 ] 47. 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. 48. 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. 49. 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. 50. 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. 51. Lee, J. and Harnly, J.M. 2005. Free amino acid and cysteine sulfoxide composition of 11 garlic ( Allium sativum

J. Lee page 7

2/17/2015