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  1. Improving the chemical and sensory characteristics of red and white wines with pectinase‐producing non‐ Saccharomyces yeasts

    Article • Journal of Food Science, November 2022, Wiley

    Dr Jungmin Lee

  2. Occurrence of grapevine-associated tymo-like virus in wine grapes in the United States

    Article • Plant Disease, July 2022, Scientific Societies

    Dr Jungmin Lee

  3. First report of grapevine rupestris vein feathering virus in wine grapes in Idaho

    Article • Plant Disease, May 2021, Scientific Societies

    Dr Jungmin Lee

  4. Influence of Grapevine red blotch virus (GRBV) on Idaho ‘Syrah’ grape composition

    Article • Scientia Horticulturae, May 2021, Elsevier

    Dr Jungmin Lee

  5. Fungal and bacterial communities of ‘Pinot noir’ must: effects of vintage, growing region, climate, and basic must chemistry

    Article • PeerJ, February 2021, PeerJ

    Dr Jungmin Lee

  6. Salinity sensitivity and mycorrhizal responsiveness of polyphenolics in ‘Siam Queen’ basil grown in soilless substrate

    Article • Scientia Horticulturae, July 2020, Elsevier

    Dr Jungmin Lee

  7. ‘Twilight’ Thornless Semi-erect Blackberry

    Article • HortScience, June 2020, American Society for Horticultural Science

    Dr Jungmin Lee

  8. ‘Galaxy’ Thornless Semierect Blackberry

    Article • HortScience, June 2020, American Society for Horticultural Science

    Dr Jungmin Lee

  9. ‘Eclipse’ Thornless Semi-erect Blackberry

    Article • HortScience, May 2020, American Society for Horticultural Science

    Dr Jungmin Lee

  10. First Report of Grapevine Red Blotch Virus in Idaho Grapevines

    Article • Plant Disease, October 2019, Scientific Societies

    Dr Jungmin Lee

  11. Anthocyanins of açai products in the United States

    Article • NFS Journal, March 2019, Elsevier

    Dr Jungmin Lee

  12. ‘Hall’s Beauty’ Thornless Trailing Blackberry

    Article • HortScience, February 2019, American Society for Horticultural Science

    Dr Jungmin Lee

  13. Salinity from NaCl changes the nutrient and polyphenolic composition of basil leaves

    Article • Industrial Crops and Products, January 2019, Elsevier

    Dr Jungmin Lee

  14. A novel genetic variant of Grapevine leafroll-associated virus-3 (GLRaV-3) from Idaho grapevines

    Article • Plant Disease, September 2018, Scientific Societies

    Dr Jungmin Lee

  15. Characterization of aphid resistance loci in black raspberry (Rubus occidentalis L.)

    Article • Molecular Breeding, June 2018, Springer Science + Business Media

    Dr Jungmin Lee

  16. Vineyard Floor Management and Cluster Thinning Inconsistently Affect ‘Pinot noir’ Crop Load, Berry Composition, and Wine Quality

    Article • HortScience, March 2018, American Society for Horticultural Science

    Dr Jungmin Lee

  17. ‘Kokanee’ Primocane-fruiting Red Raspberry

    Article • HortScience, March 2018, American Society for Horticultural Science

    Dr Jungmin Lee

  18. ‘Marys Peak’ Strawberry

    Article • HortScience, March 2018, American Society for Horticultural Science

    Dr Jungmin Lee

  19. ‘Columbia Giant’ Thornless Trailing Blackberry

    Article • HortScience, February 2018, American Society for Horticultural Science

    Dr Jungmin Lee

  20. Light exclusion influence on grape anthocyanin

    Article • Heliyon, February 2017, Elsevier

    Dr Jungmin Lee

  21. Salt Exclusion and Mycorrhizal Symbiosis Increase Tolerance to NaCl and CaCl 2 Salinity in ‘Siam Queen’ Basil

    Article • HortScience, February 2017, American Society for Horticultural Science

    Dr Jungmin Lee

  22. Vineyard Floor Management Influences ‘Pinot noir’ Vine Growth and Productivity More than Cluster Thinning

    Article • HortScience, October 2016, American Society for Horticultural Science

    Dr Jungmin Lee

  23. Rosaceae products: Anthocyanin quality and comparisons between dietary supplements and foods

    Article • NFS Journal, October 2016, Elsevier

    Dr Jungmin Lee

  24. ‘Baby Blues’ Highbush Blueberry

    Article • HortScience, June 2016, American Society for Horticultural Science

    Dr Jungmin Lee

  25. Further research on the biological activities and the safety of raspberry ketone is needed

    Article • NFS Journal, March 2016, Elsevier

    Dr Jungmin Lee

  26. Anthocyanin analyses of Vaccinium fruit dietary supplements

    Article • Food Science & Nutrition, January 2016, Wiley

    Dr Jungmin Lee

  27. AOAC SMPR 2014.007: Authentication of Selected Vaccinium species (Anthocyanins) in Dietary Ingredients and Dietary Supplements

    Article • Journal of AOAC International, July 2015, The Journal of AOAC International

    Dr Jungmin Lee

  28. AOAC SMPR 2015.009: Estimation of Total Phenolic Content Using the Folin-C Assay

    Article • Journal of AOAC International, July 2015, The Journal of AOAC International

    Dr Jungmin Lee

  29. A genetic linkage map of black raspberry (Rubus occidentalis) and the mapping of Ag 4 conferring resistance to the aphid Amphorophora agathonica

    Article • Theoretical and Applied Genetics, June 2015, Springer Science + Business Media

    Dr Jungmin Lee

  30. Sorbitol, Rubus fruit, and misconception

    Article • Food Chemistry, January 2015, Elsevier

    Dr Jungmin Lee

  31. Analysis of bokbunja products show they contain Rubus occidentalis L. fruit

    Article • Journal of Functional Foods, January 2015, Elsevier

    Dr Jungmin Lee

  32. Effects of Post-véraison Water Deficit on ‘Pinot noir’ Yield and Nutrient Status in Leaves, Clusters, and Musts

    Article • HortScience, October 2014, American Society for Horticultural Science

    Dr Jungmin Lee

  33. GENETIC AND DEVELOPING GENOMIC RESOURCES IN BLACK RASPBERRY

    Article • Acta Horticulturae, August 2014, International Society for Horticultural Science (ISHS)

    Dr Jungmin Lee

  34. ‘Columbia Star’ Thornless Trailing Blackberry

    Article • HortScience, August 2014, American Society for Horticultural Science

    Dr Jungmin Lee

  35. Mistaken Identity: Clarification of Rubus coreanus Miquel (Bokbunja)

    Article • Molecules, July 2014, MDPI AG

    Dr Jungmin Lee

  36. Marketplace Analysis Demonstrates Quality Control Standards Needed for Black Raspberry Dietary Supplements

    Article • Plant Foods for Human Nutrition, April 2014, Springer Science + Business Media

    Dr Jungmin Lee

  37. AMERICAN CRANBERRY PRODUCTS: PROANTHOCYANIDIN PURIFICATION AND CONCENTRATIONS

    Article • Acta Horticulturae, January 2014, International Society for Horticultural Science (ISHS)

    Dr Jungmin Lee

  38. ANTHOCYANIN RICH BLACK RASPBERRIES CAN BE MADE EVEN BETTER

    Article • Acta Horticulturae, January 2014, International Society for Horticultural Science (ISHS)

    Dr Jungmin Lee

  39. Metabolism of Nonesterified and Esterified Hydroxycinnamic Acids in Red Wines by Brettanomyces bruxellensis

    Article • Journal of Agricultural and Food Chemistry, November 2013, American Chemical Society (ACS)

    Dr Jungmin Lee

  40. Establishing a case for improved food phenolic analysis

    Article • Food Science & Nutrition, October 2013, Wiley

    Dr Jungmin Lee

  41. N, P, and K Supply to Pinot noir Grapevines: Impact on Berry Phenolics and Free Amino Acids

    Article • American Journal of Enology and Viticulture, October 2013, American Society for Enology and Viticulture

    Dr Jungmin Lee

  42. Anthocyanin fingerprinting of true bokbunja (Rubus coreanus Miq.) fruit

    Article • Journal of Functional Foods, October 2013, Elsevier

    Dr Jungmin Lee

  43. ‘Charm’ Strawberry

    Article • HortScience, September 2013, American Society for Horticultural Science

    Dr Jungmin Lee

  44. Oregon ‘Pinot noir’ grape anthocyanin enhancement by early leaf removal

    Article • Food Chemistry, August 2013, Elsevier

    Dr Jungmin Lee

  45. ‘Cabernet Sauvignon’ grape anthocyanin increased by soil conservation practices

    Article • Scientia Horticulturae, July 2013, Elsevier

    Dr Jungmin Lee

  46. Irrigation of an established vineyard with winery cleaning agent solution (simulated winery wastewater): Vine growth, berry quality, and soil chemistry

    Article • Agricultural Water Management, May 2013, Elsevier

    Dr Jungmin Lee, Ass/Prof Antonio F Patti

  47. Influence of Growth Regulators on Plant Growth, Yield, and Skin Color of Specialty Potatoes

    Article • American Journal of Potato Research, February 2013, Springer Science + Business Media

    Dr Jungmin Lee

  48. Proanthocyanidin A2 purification and quantification of American cranberry (Vaccinium macrocarpon Ait.) products

    Article • Journal of Functional Foods, January 2013, Elsevier

    Dr Jungmin Lee

  49. Chicoric acid: chemistry, distribution, and production

    Article • Frontiers in Chemistry, January 2013, Frontiers

    Dr Jungmin Lee

  50. A comparison of fruit characteristics among diverse elderberry genotypes grown in Missouri and Oregon

    Article • Journal of Berry Research, January 2013, IOS Press

    Dr Jungmin Lee

  51. N, P, and K Supply to Pinot noir Grapevines: Impact on Vine Nutrient Status, Growth, Physiology, and Yield

    Article • American Journal of Enology and Viticulture, October 2012, American Society for Enology and Viticulture

    Dr Jungmin Lee

  52. Phenolic Composition of Basil Plants Is Differentially Altered by Plant Nutrient Status and Inoculation with Mycorrhizal Fungi

    Article • HortScience, May 2012, American Society for Horticultural Science

    Dr Jungmin Lee

  53. REMOVAL OFBRETTANOMYCES BRUXELLENSISFROM RED WINE USING MEMBRANE FILTRATION

    Article • Journal of Food Processing and Preservation, April 2012, Wiley

    Dr Jungmin Lee

  54. ANTHOCYANIN CONTENT OF WILD BLACK RASPBERRY GERMPLASM

    Article • Acta Horticulturae, April 2012, International Society for Horticultural Science (ISHS)

    Dr Jungmin Lee

  55. Rubus fruit phenolic research: The good, the bad, and the confusing

    Article • Food Chemistry, February 2012, Elsevier

    Dr Jungmin Lee

  56. Lingonberry (Vaccinium vitis-idaea L.) grown in the Pacific Northwest of North America: Anthocyanin and free amino acid composition

    Article • Journal of Functional Foods, January 2012, Elsevier

    Dr Jungmin Lee

  57. Rootstock and vineyard floor management influence on ‘Cabernet Sauvignon’ grape yeast assimilable nitrogen (YAN)

    Article • Food Chemistry, August 2011, Elsevier

    Dr Jungmin Lee

  58. Characterization of a novel anthocyanin profile in wild black raspberry mutants: An opportunity for studying the genetic control of pigment and color

    Article • Journal of Functional Foods, July 2011, Elsevier

    Dr Jungmin Lee

  59. Influence of extraction methodology on grape composition values

    Article • Food Chemistry, May 2011, Elsevier

    Dr Jungmin Lee

  60. Degradation kinetics of grape skin and seed proanthocyanidins in a model wine system

    Article • Food Chemistry, November 2010, Elsevier

    Dr Jungmin Lee

  61. Variation in anthocyanins and total phenolics of black raspberry populations

    Article • Journal of Functional Foods, October 2010, Elsevier

    Dr Jungmin Lee

  62. Analysis of grape polyamines from Grapevine leafroll associated viruses (GLRaV-2 and -3) infected vines

    Article • Food Chemistry, October 2010, Elsevier

    Dr Jungmin Lee

  63. Caffeic acid derivatives in dried Lamiaceae and Echinacea purpurea products

    Article • Journal of Functional Foods, April 2010, Elsevier

    Dr Jungmin Lee

  64. Free amino acid profiles from ‘Pinot noir’ grapes are influenced by vine N-status and sample preparation method

    Article • Food Chemistry, March 2010, Elsevier

    Dr Jungmin Lee

  65. Chicoric acid levels in commercial basil (Ocimum basilicum) and Echinacea purpurea products

    Article • Journal of Functional Foods, January 2010, Elsevier

    Dr Jungmin Lee

  66. 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

    Article • Food Chemistry, November 2009, Elsevier

    Dr Jungmin Lee

  67. Chicoric acid found in basil (Ocimum basilicum L.) leaves

    Article • Food Chemistry, July 2009, Elsevier

    Dr Jungmin Lee

  68. COMPARISON OF TWO METHODS FOR ANTHOCYANIN QUANTIFICATION

    Article • Acta Horticulturae, March 2009, International Society for Horticultural Science (ISHS)

    Dr Jungmin Lee

  69. Influence of grapevine leafroll associated viruses (GLRaV-2 and -3) on the fruit composition of Oregon Vitis vinifera L. cv. Pinot noir: Phenolics

    Article • Food Chemistry, February 2009, Elsevier

    Dr Jungmin Lee

  70. Determination of proanthocyanidin A2 content in phenolic polymer isolates by reversed-phase high-performance liquid chromatography

    Article • Journal of Chromatography A, February 2009, Elsevier

    Dr Jungmin Lee

  71. Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods

    Article • Food Chemistry, October 2008, Elsevier

    Dr Jungmin Lee

  72. Inheritance of Phenological, Vegetative, and Fruit Chemistry Traits in Black Raspberry

    Article • Journal of the American Society for Horticultural Science, May 2008, American Society for Horticultural Science

    Dr Jungmin Lee

  73. Effect of early seed removal during fermentation on proanthocyanidin extraction in red wine: A commercial production example

    Article • Food Chemistry, April 2008, Elsevier

    Dr Jungmin Lee

  74. Anthocyanins and other polyphenolics in American elderberry (Sambucus canadensis) and European elderberry (S. nigra) cultivars

    Article • Journal of the Science of Food and Agriculture, September 2007, Wiley

    Dr Jungmin Lee

  75. Antioxidant capacity and stilbene contents of wines produced in the Snake River Valley of Idaho

    Article • Food Chemistry, January 2007, Elsevier

    Dr Jungmin Lee

  76. 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

    Article • Journal of Agricultural and Food Chemistry, November 2005, American Chemical Society (ACS)

    Dr Jungmin Lee

  77. Free Amino Acid and Cysteine Sulfoxide Composition of 11 Garlic (Allium sativum L.) Cultivars by Gas Chromatography with Flame Ionization and Mass Selective Detection

    Article • Journal of Agricultural and Food Chemistry, October 2005, American Chemical Society (ACS)

    Dr Jungmin Lee

  78. Tracking color and pigment changes in anthocyanin products

    Article • Trends in Food Science & Technology, September 2005, Elsevier

    Dr Jungmin Lee

  79. Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study

    Article • Journal of AOAC International, September 2005, Oxford University Press (OUP)

    Dr Jungmin Lee

  80. Comparison of Anthocyanin Pigment and Other Phenolic Compounds of Vaccinium membranaceum and Vaccinium ovatum Native to the Pacific Northwest of North America

    Article • Journal of Agricultural and Food Chemistry, October 2004, American Chemical Society (ACS)

    Dr Jungmin Lee

  81. Extraction of Anthocyanins and Polyphenolics from Blueberry Processing Waste

    Article • Journal of Food Science, September 2004, Wiley

    Dr Jungmin Lee

  82. Anthocyanin Pigment and Total Phenolic Content of Three Vaccinium Species Native to the Pacific Northwest of North America

    Article • HortScience, August 2004, American Society for Horticultural Science

    Dr Jungmin Lee

  83. Impact of Juice Processing on Blueberry Anthocyanins and Polyphenolics: Comparison of Two Pretreatments

    Article • Journal of Food Science, June 2002, Wiley

    Dr Jungmin Lee

  84. Blackberry fruit quality components, composition, and potential health benefits.

    Article • CABI Publishing

    Dr Jungmin Lee