Wu X, Gu L, Prior RL, McKay S. 2004. Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity. J Agric Food Chem 52: 7846-7856.
Sueiro L, Yousef GG, Seigler D, De Mejia EG, Grace MH, Lila MA. 2006. Chemopreventive potential of flavonoid extracts from plantation-bred and wild Aronia melanocarpa (black chokeberry) fruits. J Food Sci 71: C480-C488.
Bridle P, Timberlake CF. 1997. Anthocyanins as natural food colours-selected aspects. Food Chem 58: 103-109.
Oszmianski J, Wojdylo A. 2005. Aronia melanocarpa phenolics and their antioxidant activity. Eur Food Res Technol 221: 809-813.
Taheri R, Connolly BA, Brand MH, Bolling BW. 2013. Underutilized chokeberry (Aronia melanocarpa, Aronia arbutifolia, Aronia prunifolia) accessions are rich sources of anthocyanins, flavonoids, hydroxycinnamic acids, and proanthocyanidins. J Agric Food Chem 61: 8581-8588.
Jakobek L, Seruga M, Krivak P. 2011. The influence of interactions among phenolic compounds on the antiradical activity of chokeberries (Aronia melanocarpa). Int J Food Sci Nutr 62: 345-352.
Hellstrom JK, Shikov AN, Makarova MN, Pihlanto AM, Pozharitskaya ON, Ryhanen EL, Kivijarvi P, Makarov VG, Mattila PH. 2010. Blood pressure-lowering properties of chokeberry (Aronia mitchurinii, var. Viking). J Funct Foods 2: 163-169.
Jakobek L, Drenjancevic M, Jukic V, Seruga M. 2012. Phenolic acids, flavonols, anthocyanins and antiradical activity of "Nero", "Viking", "Galicianka" and wild chokeberries. Sci Hortic 147: 56-63.
Girones-Vilaplana A, Valentao P, Andrade PB, Ferreres F, Moreno DA, Garcia-Viguera C. 2012. Phytochemical profile of a blend of black chokeberry and lemon juice with cholinesterase inhibitory effect and antioxidant potential. Food Chem 134: 2090-2096.
Hwang ES, Nhuan DT. 2014. Antioxidant contents and antioxidant activities of hot-water extracts of aronia (Aronia melancocarpa) with different drying methods. Korean J Food Sci Technol 46: 303-308.
Choi HY. 2009. Antioxidant activity and quality characteristics of pine needle cookies. J Korean Soc Food Sci Nutr 38: 1414-1421.
Ko YJ, Joo N. 2005. Quality characteristics and optimization of iced cooked with addition of Jinuni bean (Rhynchosia volubilis). Korean J Food Cook Sci 21: 514-527.
Park GS, Lee JA, Shin YJ. 2008. Quality characteristics of cookie made with oddi powder. J East Asian Soc Diet Life 18: 1014-1021.
Ko HC. 2010. Quality characteristics of sugar snap-cookie with added Cornus fructus. J East Asian Soc Diet Life 20: 957-962.
Ji JR, Yoo SS. 2010. Quality characteristics of cookies with varied concentrations of blueberry powder. J East Asian Soc Diet Life 20: 433-438.
Choi YS, Kim SK, Mo EK. 2014. Quality characteristics of cookies with acaiberry (Euterpe oleracea Mart.) powder added. Korean J Food Preserv 21: 661-667.
Choi JE, Lee JH. 2015. Quality and antioxidant attributes of cookies supplemented with cranberry powder. Korean J Food Sci Technol 47: 132-135.
Schlesinger JS. 1970. Fertilizing wheat for protein. Cereal Sci Today 15: 370-374.
Ryu J, Jung J, Lee S, Ko S. 2012. Comparison of physicochemical properties of agar and gelatin gel with uniform hardness. Food Eng Prog 16: 14-19.
Choi E, Kang TY, Cho HY, Im MH, Shim SM, Ko S. 2013. Effect of roll-in fat type on danish pastry quality properties. Food Eng Prog 17: 233-237.
AACC. 2000. Approved methods of the AACC. American Association of Cereal Chemists, St. Paul, MN, USA. Method 10-50D.
Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1120.
Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237.
SAS. 2005. SAS User's Guide. Ver. 9.1. SAS Institute, Cary, NC, USA.
Yoon HS, Kim JW, Kim SH, Kim YG, Eom HJ. 2014. Quality characteristics of bread added with Aronia powder (Aronia melanocarpa). J Korean Soc Food Sci Nutr 43: 273-280.
Hwang ES, Lee YJ. 2013. Quality characteristics and antioxidant activities of yanggaeng with aronia juice. J Korean Soc Food Sci Nutr 42: 1220-1226.
Park EJ. 2014. Quality characteristics of sulgidduk added with aronia (Aronia melanocarpa) powder. J East Asian Soc Diet Life 24: 646-653.
Koh KB, Noh WS. 1997. Effect of sugar particle size and level on cookie spread. J East Asian Soc Diet Life 7: 159-165.
Shin JH, Lee SJ, Choi DJ, Kwen OC. 2007. Quality characteristics of cookies with added concentrations of garlic juice. Korean J Food Cook Sci 23: 609-614.
Choi HY, Oh SY, Lee YS. 2009. Antioxidant activity and quality characteristics of perilla leaves (Perilla frutescens var. japonica HARA) cookies. Korean J Food Cook Sci 25: 521-530.
Joo SY, Choi HY. 2012. Antioxidant activity and quality characteristics of cookies with chestnut inner shell. Korean J Food Nutr 25: 224-232.
Kim YJ, Jung IK, Kwak EJ. 2010. Quality characteristics and antioxidant of cookies added with Pleurotus eryngii powder. Korean J Food Sci Technol 42: 183-189.
Song JH, Lee JH. 2014. The quality and antioxidant properties of cookies containing Codonopsis lanceolata powder. Korean J Food Sci Technol 46: 51-55.
Jung KJ, Lee SJ. 2011. Quality characteristics of rice cookies prepared with sea mustard (Undaria pinnatifida Suringer) powder. J Korean Soc Food Sci Nutr 40: 1453-1459.
Jeong EJ, Kim KP, Bang BH. 2013. Quality characteristics of cookies containing Platycodon grandiflorum powder. Korean J Food Nutr 26: 759-765.
Song JH, Lim JA, Lee JH. 2014. Quality and antioxidant properties of cookies supplemented with cinnamon powder. J Korean Soc Food Sci Nutr 43: 1457-1461.
Kim MJ, Choi JE, Lee JH. 2014. Quality characteristics of cookies added with jujube powder. Korean J Food Preserv 21: 146-150.
Park BH, Cho HS, Park SY. 2005. A study on the antioxidant effect and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Cook Sci 21: 94-102.