Guidelines for the use and interpretation of assays for monitoring autophagy (4th edition)1 DJ Klionsky, AK Abdel-Aziz, S Abdelfatah, M Abdellatif, A Abdoli, S Abel, ...
autophagy 17 (1), 1-382, 2021
13183 * 2021 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
3203 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
1052 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
523 2008 Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods J Lee, C Rennaker, RE Wrolstad
Food chemistry 110 (3), 782-786, 2008
412 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
362 2007 Sibling size and investment in children’s education: An Asian instrument J Lee
Journal of Population Economics 21, 855-875, 2008
360 2008 Chicoric acid found in basil (Ocimum basilicum L.) leaves J Lee, CF Scagel
Food chemistry 115 (2), 650-656, 2009
354 2009 Stressed out on four continents: Time crunch or yuppie kvetch? DS Hamermesh, J Lee
The review of Economics and Statistics 89 (2), 374-383, 2007
342 2007 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
337 2002 Extraction of anthocyanins and polyphenolics from blueberry processing waste J Lee, RE Wrolstad
Journal of food science 69 (7), 564-573, 2004
283 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
215 2012 The long-run impact of a traumatic experience on risk aversion YI Kim, J Lee
Journal of Economic Behavior & Organization 108, 174-186, 2014
210 2014 A search for a doubly-charged Higgs boson in pp collisions at CMS Collaboration cms-publication-committee-chair@ cern. ch, ...
The European Physical Journal C 72, 1-26, 2012
172 2012 Chicoric acid: chemistry, distribution, and production J Lee, CF Scagel
Frontiers in chemistry 1, 40, 2013
166 2013 Search for B0 s→ µ+ µ− and B0→ µ+ µ− decays S Chatrchyan, JA Brochero Cifuentes, JI Cabrillo Bartolomé, ...
Springer Verlag, 2012
141 2012 Oregon ‘Pinot noir’grape anthocyanin enhancement by early leaf removal J Lee, PA Skinkis
Food chemistry 139 (1-4), 893-901, 2013
114 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
114 2010 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
98 2012 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
96 2013