| 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 | 13141* | 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 | 3187 | 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 | 1047 | 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 | 410 | 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 | 361 | 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 | 339 | 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 | 208 | 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 | 165 | 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 | 97 | 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 |
Nejat AnbarciProfessor Nejat Anbarci, Durham UniversityVerified email at durham.ac.uk
