Dr. Jungmin Lee
Affiliate faculty- Department of Food Science & Toxicology

Research Food Technologist- USDA-ARS-HCRL

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

PROFILE

Degrees:

Ph.D. Food Science & Technology (Minor in Statistics),

Oregon State University, 2004

 

B.S. Botany (Minor in Chemistry), 1998

B.S. Food Science & Technology, 1998

Oregon State University, Corvallis, OR

 Research Interests:
Natural phytochemicals found in fruits and fruit products

Grape and wine quality 

Phenolics

Recent Research Publications:

Lee, J. and Rennaker, C. 2007. Antioxidant capacity and stilbene contents of wines produced in the Snake River Valley of Idaho. Food Chem. In press. DOI:10.1016/j.foodchem.2007.03.069.

 

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. In press.

 

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.