[
Aiello, F., Restuccia, D., Spizzirri, U. G., Carullo, G., Leporini, M., Loizzo, M. R. (2020). Improving kefir bioactive properties by functional enrichment with plant and agro-food waste extracts. Fermentation, 6 (3), 83.10.3390/fermentation6030083
]Search in Google Scholar
[
Auzanneau, N., Weber, P., Kosińska-Cagnazzo, A., Andlauer, W. (2018). Bioactive compounds and antioxidant capacity of Lonicera caerulea berries: Comparison of seven cultivars over three harvesting years. J. Food Compos. Anal., 66, 81–89.10.1016/j.jfca.2017.12.006
]Search in Google Scholar
[
Arina, N. B., Rohman, A. (2013). The phenolic contents and antiradical activity of Indonesian Phyllantus urinaria L. Int. Food Res. J., 20 (3), 1119–1124.
]Search in Google Scholar
[
Becker, R., Szakiel, A. (2019). Phytochemical characteristics and potential therapeutic properties of blue honeysuckle Lonicera caerulea L. (Caprifoliaceae). J. Herb. Med., 16, 100237.10.1016/j.hermed.2018.10.002
]Search in Google Scholar
[
Bell, V., Ferrćo, J., Pimentel, L., Pintado, M., Fernandes, T. (2018). One health, fermented foods, and gut microbiota. Foods, 7 (12), 1–17.10.3390/foods7120195
]Search in Google Scholar
[
Bellikci-Koyu, E., Sarer-Yurekli, B. P., Akyon, Y., Aydin-Kose, F., Karagozlu, C., Ozgen, A. G., Brinkmann, A., Nitsche, A., Ergunay, K., Yilmaz, E., et al. (2019). Effects of regular kefir consumption on gut microbiota in patients with metabolic syndrome: A parallel-group, randomized, controlled study. Nutrients, 11 (9), 1–23.10.3390/nu11092089
]Search in Google Scholar
[
Brand-Williams, W., Cuvelier, M. E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Lebensm. Wiss. u.-Technol., 28, 25–30.10.1016/S0023-6438(95)80008-5
]Search in Google Scholar
[
Douglas, W.W., Paul, N., Harpal Singh, B., Keith, G., Ram, S., Fabien De, M., Horiuchi, R., Takahashi, T. (2017). The role of food antioxidants, benefits of functional foods, and influence of feeding habits on the health of the older person: An overview. Antioxidants, 6 (4), 81.
]Search in Google Scholar
[
Du, X., Myracle, A. D. (2018). Development and evaluation of kefir products made with aronia or elderberry juice: Sensory and phytochemical characteristics. Int. Food Res. J., 25 (4), 1373–1383.
]Search in Google Scholar
[
EU Novel Food Catalogue. https://ec.europa.eu/food/safety/novel_food/catalogue/search/public/index.cfm (accessed 12.10.2021).
]Search in Google Scholar
[
Farag, M. A., Jomaa, S. A., El-Wahed, A. A., El-Seedi, A. (2020). The many faces of kefir fermented dairy products: quality characteristics, flavour chemistry, nutritional value, health benefits, and safety. Nutrients, 12 (2), 346.10.3390/nu12020346707118332013044
]Search in Google Scholar
[
Francini, A., Sebastiani, L. (2013). Phenolic compounds in apple (Malus x domestica Borkh.): Compounds characterization and stability during postharvest and after processing. Antioxidants, 2, 181–193.10.3390/antiox2030181466543826784345
]Search in Google Scholar
[
Fujita, R., Shigeki, J., Hayasaka, T. Matoba, K., Hoshino, Y. (2020). Evaluation of fruit anthocyanin composition by lc/ms in interspecific hybrids between haskap (Lonicera caerulea subsp. edulis (Turcz. ex. Herder) Hultén) and miyama-uguisukagura (Lonicera gracilipes Miq.) Hort. J., 89 (4), 343–350.
]Search in Google Scholar
[
Fruit Growers News. https://fruitgrowersnews.com/news/haskap-seen-by-some-as-the-fruit-of-the-future/ (accessed 12.10.2021).
]Search in Google Scholar
[
Güneş, A. B., Aksoy, A. N., A., Kocyigit, A. (2019). The importance of polyphenols as functional food in health. Bezmialem Science, 7 (2), 157–163.10.14235/bas.galenos.2018.2486
]Search in Google Scholar
[
García-Burgos, M., Moreno-Fernandez, J., Alférez, M. J. M., Díaz-Castro, J., López-Aliaga, I. (2020). New perspectives in fermented dairy products and their health relevance. J. Func. Foods, 72, 104059.10.1016/j.jff.2020.104059
]Search in Google Scholar
[
Gołba, M., Sokół-Łętowska, A., Kucharska, A. Z. (2020). Health properties and composition of honeysuckle berry Lonicera caerulea L. an update on recent studies. Molecules, 25, 749.
]Search in Google Scholar
[
Grobelna, A., Kalisz, S., Kieliszek, M. (2019). Effect of processing methods and storage time on the content of bioactive compounds in blue honeysuckle berry purees. Agronomy, 9, 860.10.3390/agronomy9120860
]Search in Google Scholar
[
Jurikova, T., Sezai, E., Rop, O., Mlcek, J., Balla, S., Zitnż, R., Sochor, J., Hegedusova, A., Benedikova, D., Ďurišová, L. (2014). The evaluation of anthocyanin content of honeyberry (Lonicera kamtschatica) clones during freezing in relation to antioxidant activity and parameters of nutritional value. Zemdirbyste-Agriculture, 101, 215–220.10.13080/z-a.2014.101.028
]Search in Google Scholar
[
Jurikova, T., Rop, O., Mlcek, J., Sochor, J., Balla, S., Szekeres, L., Hegedusova, A., Hubalek, J., Adam, V., Kizek, R. (2012). Phenolic profile of edible honeysuckle berries (genus Lonicera) and their biological effects. Molecules, 17 (1), 61–79.
]Search in Google Scholar
[
Miliauskas, G., Venskutonis, P. R., Van Beek, T. A. (2004). Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chem., 85, 231–237.10.1016/j.foodchem.2003.05.007
]Search in Google Scholar
[
Nielsen, B., Gürakan, G. C., Ünlü, G. (2014). Kefir: A multifaceted fermented dairy product. Probiotics Antimicrob. Prot., 6, 123–135.10.1007/s12602-014-9168-0
]Search in Google Scholar
[
Nguyen, L., Hwang, E. Sun. (2016). Quality characteristics and antioxidant activity of yogurt supplemented with aronia (Aronia melanocarpa) juice. Nutr. Food Sci., 21 (4), 330–337.10.3746/pnf.2016.21.4.330
]Search in Google Scholar
[
OECD 2018. Guidelines on objective tests to determine quality of fruit and vegetables, dry and dried produce. https://www.oecd.org/agriculture/fruit-vegetables/publications/Guidelines_on_Objective_Tests_2018.pdf (accessed 12.10.2021).
]Search in Google Scholar
[
Paaver, U., Matto, V., Raal, A. (2010). Total tannin content in distinct Quercus robur L. Galls. J. Med. Plant Res., 4 (8), 702–705.
]Search in Google Scholar
[
Queiroz, V. A. V., Aguiar, A. D. S., de Menezes, C. B., de Carvalho, C. W. P., Paiva, C. L., Fonseca, P. C., Conceiēão, R. R. P. (2018). A low calorie and nutritive sorghum powdered drink mix: Influence of tannin on the sensorial and functional properties. J. Cereal Sci., 79, 43–49.10.1016/j.jcs.2017.10.001
]Search in Google Scholar
[
Rupasinghe, H. P. V., Arumuggam, N., Amararathna, M., De Silva, A. B. K. H. (2018). The potential health benefits of haskap (Lonicera caerulea L.): Role of cyanidin-3-O-glucoside. J. Func. Foods, 44, 24–39.10.1016/j.jff.2018.02.023
]Search in Google Scholar
[
Wrolstad, R. E. (1993). Color and pigment analyses in fruit products. Station Bulletin 624. https://ir.library.oregonstate.edu/concern/administrative_report_or_publications/9s1616449 (accessed 12.10.2021).
]Search in Google Scholar
[
Sharma, A., Lee, H.-J. (2020). Lonicera caerulea: An updated account of its phytoconstituents and health-promoting activities. Trends Food Sci. Technol., 107, 130–149.10.1016/j.tifs.2020.08.013
]Search in Google Scholar
[
Singleton, V. L., Orthofer, R., Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol., 299, 152–178.10.1016/S0076-6879(99)99017-1
]Search in Google Scholar
[
Sochor, J., Jurikova, T., Pohanka, M., Skutkova, H., Baron, M., Tomaskova, L., Balla, S., Klejdus, B., Pokluda, R., Mlcek, J., Trojakova, Z., Saloun, J. (2014). Evaluation of antioxidant activity, polyphenolic compounds, amino acids and mineral elements of representative genotypes of Lonicera edulis. Molecules, 19 (5), 6504–6523.10.3390/molecules19056504627154824853714
]Search in Google Scholar
[
Šenica, M., Stampar, F., Mikulic-Petkovsek, M. (2018). Blue honeysuckle (Lonicera cearulea L. subs. edulis) berry; A rich source of some nutrients and their differences among four different cultivars. Scient. Hort., 238. 215–221.
]Search in Google Scholar
[
Tian, Y., Laaksonen, O., Haikonen, H., Vanag, A., Huma E., Linderborg, K., Karhu, S., Baoru Y. (2019). Compositional diversity among blackcurrant (Ribes nigrum) cultivars originating from European countries. J. Agric. Food Chem., 67 (19), 5621–5633.10.1021/acs.jafc.9b00033675074531013088
]Search in Google Scholar