Jungmin Lee
Jungmin Lee
Seoul National University, Korea and IZA, Germany
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Cited by
Cited by
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
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
Tracking color and pigment changes in anthocyanin products
RE Wrolstad, RW Durst, J Lee
Trends in Food Science & Technology 16 (9), 423-428, 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
Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods
J Lee, C Rennaker, RE Wrolstad
Food chemistry 110 (3), 782-786, 2008
Sibling size and investment in children’s education: An Asian instrument
J Lee
Journal of Population Economics 21 (4), 855-875, 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
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
Chicoric acid found in basil (Ocimum basilicum L.) leaves
J Lee, CF Scagel
Food Chemistry 115 (2), 650-656, 2009
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
Extraction of anthocyanins and polyphenolics from blueberry processing waste
J Lee, RE Wrolstad
Journal of food science 69 (7), 564-573, 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
A search for a doubly-charged Higgs boson in pp collisions at
S Chatrchyan, V Khachatryan, AM Sirunyan, A Tumasyan, W Adam, ...
The European Physical Journal C 72 (11), 1-26, 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
Search for B^ 0_s→ ^+ ^-and B^ 0→ ^+ ^-decays
S Chatrchyan, A Apresyan, A Bornheim, J Bunn, Y Chen, E Di Marco, ...
Journal of High Energy Physics 2012 (4), Art. No. 033, 2012
Chicoric acid: chemistry, distribution, and production
J Lee, CF Scagel
Frontiers in chemistry 1, 40, 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
Oregon ‘Pinot noir’grape anthocyanin enhancement by early leaf removal
J Lee, PA Skinkis
Food chemistry 139 (1-4), 893-901, 2013
Measuring risk attitudes controlling for personality traits
J Lee, C Deck, J Reyes, C Rosen
Florida International University, Department of Economics Working Papers, 2008
Caffeic acid derivatives in dried Lamiaceae and Echinacea purpurea products
J Lee
Journal of functional foods 2 (2), 158-162, 2010
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