Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration

Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits

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Jam Processing and Storage Effects on Blueberry Polyphenolics and Antioxidant Capacity†

(2010) Luke R. Howard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Process and storage stability of anthocyanins and non-anthocyanin phenolics in pectin and gelatin gels enriched with grape pomace extracts

(2009) Thorsten Maier et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Phenolic Content and Radical Scavenging Capacity of Berries and Related Jams from Certificated Area in Serbia

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Comparison of polyphenolic composition and antioxidant activity of wild Italian blueberries and some cultivated varieties

(2008) Gabriella Giovanelli et al.   FOOD CHEMISTRY

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products

(2008) C. Brownmiller et al.   JOURNAL OF FOOD SCIENCE

Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review

(2008) Agnieszka Szajdek et al.   PLANT FOODS FOR HUMAN NUTRITION