Email: jlee@uidaho.edu

website: http://www.ars.usda.gov/pwa/hcrl/lee

Office: USDA-ARS-HCRL worksite, 29603 U of I Ln, Parma, ID 83660
Phone: (208) 722-6701 ext 282 Fax: (208) 722-8166

PROFILE

Recent Research Publication:

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 Chem. 112:889-896.

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. Am. J. Enol. Vitic. 59(3):235-247.

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

Dossett, M., Lee, J., and Finn, C.E. 2008 Inheritance of phenological, vegetative, and fruit chemistry traits in black raspberry. J. Am. Soc. Hort. Sci. 133(3):408-417.

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 Chem. 107(3):1270-1273.

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

Lee, J. and Finn, C.E. 2007. Anthocyanins and other polyphenolics in American elderberry (Sambucus canadensis) and European elderberry (S. nigra) cultivars. J. Sci. Food Agric. 87:2665-2675.

Hummer, K. and Lee, J. 2006. Naming and release of the gooseberry cultivar ‘Jeanne’. USDA, Agricultural Research Services, Germplasm release (plant invention). Docket number 0807.07.

Lee, J., Durst, R.W., and Wrolstad, R.E. 2005. Method 2005.02: Total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method. Approved first action 2005. Official Methods of Analysis of AOAC International. 18 ^th ed. Washington, D.C.: AOAC

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. J. Agric. Food Chem. 53:9105-9111.

Lee, J. and Harnly, J.M. 2005. Free amino acid and cysteine sulfoxide composition of 11 garlic (Allium sativum L.) cultivars by gas chromatography with flame ionization and mass selective detection. J. Agric. Food Chem. 53:9100-9104.

Lee, J., Durst, R.W., and Wrolstad, R.E. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH Differential Method: Collaborative Study. J. AOAC International. 88(5):1269-1278.

Wrolstad, R.E., Durst, R.W., and Lee, J. 2005. Tracking color and pigment changes in anthocyanin products. Trends Food Sci Tech. 16(9):423-428.

Lee, J., Finn, C.E., and Wrolstad, R.E. 2004. Comparison of anthocyanin pigment and other phenolic compounds of Vaccinium membranaceum and V. ovatum native to the Pacific Northwest of North America. J. Agric. Food Chem. 52(23):7039-7044.

Lee, J. and Wrolstad, R.E. 2004. Extraction of anthocyanins and polyphenolics from blueberry processing waste. J. Food Sci. 69(7):C564-573.

Lee, J., Finn, C.E., and Wrolstad, R.E. 2004. Anthocyanin pigment and total phenolic content of three Vaccinium species native to the Pacific Northwest of North America. HortSci. 39(5):959-964.

Lee, J., Durst, R.W., and Wrolstad, R.E. 2002. Precollaborative study protocol: Determination of total monomeric anthocyanin pigments by the pH differential method. Accepted by AOAC International Committee on Commodity Foods and Commodity Products.

Lee, J., Durst, R.W., and Wrolstad, R.E. 2002. Impact of juice processing on blueberry anthocyanins and polyphenolics: comparison of two pretreatments. J. Food Sci. 67(5):1660-1667.