High content analysis of sea buckthorn, black chokeberry, red and white currants microbiota - A pilot study.
Lukša J, Vepštaitė-Monstavičė I, Yurchenko V, Serva S, Servienė E.
Food Res Int. 2018 Sep;111:597-606. doi: 10.1016/j.foodres.2018.05.060.

High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties.
Mattila PH, Hellström J, Karhu S, Pihlava JM, Veteläinen M.
Food Chem. 2016 Aug 1;204:14-20. doi: 10.1016/j.foodchem.2016.02.056.

Flavonol Glycosides in Currant Leaves and Variation with Growth Season, Growth Location, and Leaf Position.
Yang W, Alanne AL, Liu P, Kallio H, Yang B.
J Agric Food Chem. 2015 Oct 28;63(42):9269-76. doi: 10.1021/acs.jafc.5b04171.

Changes in fruit quality parameters of four Ribes species during ripening.
Mikulic-Petkovsek M, Rescic J, Schmitzer V, Stampar F, Slatnar A, Koron D, Veberic R.
Food Chem. 2015 Apr 15;173:363-74. doi: 10.1016/j.foodchem.2014.10.011.