Blackberry (Rubus ulmifolius Schott): Chemical composition, phenolic compounds and antioxidant capacity in two edible stages.
Schulz M, Seraglio SKT, Della Betta F, Nehring P, Valese AC, Daguer H, Gonzaga LV, Costa ACO, Fett R.
Food Res Int. 2019 Aug;122:627-634. doi: 10.1016/j.foodres.2019.01.034.

Antioxidant potential and phenolic profile of blackberry anthocyanin extract followed by human gut microbiota fermentation.
Gowd V, Bao T, Chen W.
Food Res Int. 2019 Jun;120:523-533. doi: 10.1016/j.foodres.2018.11.001.

Blackberries (Rubus sp.) and whole grain wheat flour in cookies: evaluation of phenolic compounds and technological properties.
Pereira APA, Clerici MTPS, Schmiele M, Pastore GM.
J Food Sci Technol. 2019 Mar;56(3):1445-1453. doi: 10.1007/s13197-019-03628-6

In vitro antioxidant activity and solar protection factor of blackberry and raspberry extracts in topical formulation.
Cefali LC, Franco JG, Nicolini GF, Ataide JA, Mazzola PG.
J Cosmet Dermatol. 2019 Apr;18(2):539-544. doi: 10.1111/jocd.12842.

Blackberry Extract Inhibits Telomerase Activity in Human Colorectal Cancer Cells.
Tatar M, Bagheri Z, Varedi M, Naghibalhossaini F.
Nutr Cancer. 2019;71(3):461-471. doi: 10.1080/01635581.2018.1506491

Blackberry juice anthocyanidins limit cisplatin-induced renal pathophysiology in mice.
de Gomes MG, Del Fabbro L, Rossito Goes AT, Souza LC, Donato F, Boeira SP, Prigol M, Jesse CR.
Pathophysiology. 2019 Jun;26(2):137-143. doi: 10.1016/j.pathophys.2019.04.004

Antithrombotic mechanism of polysaccharides in Blackberry (Rubus spp.) seeds.
Wang J, Lian P, Yu Q, Wei J, Kang W.
Food Nutr Res. 2017 Oct 3;61(1):1379862. doi: 10.1080/16546628.2017.1379862.