AOAC. 2005. Official Methods of Analysis of AOAC International (18th ed.), AOAC International, Gaithersburg, MD, USA.
Birt, D.F., Henrich, S., and Wang, W. 2001. Dietary agents in cancer prevention: Flavonoids and isoflavonoids. Pharm. Therapeutics 90 (2-3):157–177.
Celik, H., Ozgen M., Serce S. and Kaya, C. 2008. Phytochemical accumulation and antioxidant capacity at four maturity stages of cranberry fruit. Sci. Hort. 117 (4):345–348.
Cevallos-Casals, B.A., Byrne, D., Okie, W.R., and Cisneros-Zevallos, L. 2006. Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties. Food Chem. 96 (2):273–280.
CoSeteng, M.Y., and Lee, C.Y. 1987. Changes in apple polyphenol oxidase and polyphenol concentrations in relation to degree of browning. J. of Food Sci. 52 (4):985–989.
Crisosto, C.H., Crisosto, G.M., and Metheney, P. 2003. Consumer acceptance of ‘Brooks’ and ‘Bing’ cherries is mainly dependent on fruit SSC and visual skin color. Postharvest Biol. Technol. 28 (1):159–167.
Dai, Y.J., Shen, Z.G., Liu, Y., Wang, L.L., David, H., and Lu, H.F. 2009. Effects of shade treatments on the photosynthetic capacity, chlorophyll fluorescence, and chlorophyll content of Tetrastigma hemsleyanum Diels et Gilg. Environ. Exp. Bot. 65 (2): 177–182.
Ding, C.K., Chachin, K., Ueda, Y., Imahori, Y., and Wang, C.Y. 2001. Metabolism of phenolic compounds during loquat fruit development. J. Agr. Food Chem. 49 (6): 2883–2888.
Emmons, C.L., Peterson, D.M., and Paul, G.L. 1999. Antioxidant capacity of oat (Avena sativa L.) extracts. 2. In vitro antioxidant activity and contents of phenolic and tocol antioxidants. J. Agr. Food Chem. 47 (12):4894–4898.
Gil, M., Tomas-Barberan, A.T., Hess-Pierce, B., and Kader, A.A. 2002. Antioxidant capacities, phenolic compounds, carotenoids and vitamin C content of nectarine and plum cultivars from California. J. Agr. Food Chem. 50 (17):4976–4982.
Golmohammadi, F. 2013. Medicinal plant of Jujube (Ziziphus jujuba) and its indigenous knowledge and economic importance in desert regions in east of Iran: situation and problems. Tech. J. Eng. Appl. Sci. 3 (6):493-505.
Gündüz, K. and Saraçoğlu, O. 2014. Changes in chemical composition, total phenolic content and antioxidant activities of jujube (Ziziphus jujuba Mill.) fruits at different maturation stages. Acta Sci. Pol. Hortorum Cultus 13 (2):187-195.
Howard, L.R., R.T. Smith, A.B. Wagner, B. Villalon and Burns, E.E. 1994. Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed jalapenos. J. Food Sci. 59 (2): 362-365.
Kader, A.A. 1999. Fruit maturity, ripening and quality relationships. Acta Hort. 485:203-208.
Lee, S.K., and Kader, A.A. 2000. Pre-harvest and post-harvest factors influencing vitamin C content of horticultural crops. Postharvest Biol. Technol. 20 (3):207–220.
Li, J.W., Fan, L.P., Ding, S.D. and Ding, X.L. 2007. Nutritional composition of five cultivars of Chinese jujube. Food Chem. 103 (2):454-460.
Liu, M. 2010. Chinese Jujube: Botany and Horticulture. In Horticultural Reviews, 229-298. John Wiley & Sons, Inc.
Lu, H., Lou, H., Zheng, H., Hu, Y., and Li, Y. 2012. Non-destructive evaluation of quality changes and the optimum time for harvesting during jujube (Zizyphus jujube Mill. cv. Changhong) fruits development. Food Bioprocess Technol. 5 (6):2586–2595.
Nielsen, S.S. 2010. Food Analysis, 4th ed., Springer, New York, Media, LLC.
Robards, K., Prenzler, P.D., Tucker, G., Swatsitang, P., and Glover, W. 1999. Phenolic compounds and their role in oxidative processes in fruits. Food Chem. 66 (4):401–436.
Samson, J.A. 1980. Tropical fruits. Longman, London, UK.
Smillie, R.M., S.E. Hetherington, R. Nott, G.R. Chaplin, and Wade, N.L. 1987. Applications of chlorophyll fluorescence to the postharvest physiology and storage of mango and banana fruit and the chilling tolerance of mango cultivars. Asean Food J. 3:55–59.
Xue, Z., Feng, W., CAO, J., CAO, D. and Jiang, W. 2009. Antioxidant activity and total phenolic contents in peel and pulp of Chinese jujube (Ziziphus Jujuba Mill) fruits. J. of Food Biochem. 33 (5):613–629.
Yao, S. 2013. Past, present and future of jujubes - Chinese dates in the United States. HortScience 48 (6):672–680.
Zhang, H., Jiang, L., Ye, S., Ye, Y.B., and Ren, F.Z. 2010. Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujube Mill.) from China. Food Chem. Toxicol. 48 (6):1461–1465.
Zozio, S., Servent, A., Cazal, G., Mbéguié-A-Mbéguié, D., Ravion, S., Pallet, D., and Hiol, A. 2014. Changes in antioxidant activity during the ripening of jujube (Ziziphus mauritiana Lamk). Food Chem. 150 (1):448-456.