1. Abul-Fadl, M. M., Ghanem, T. H., El-Badry, N., & Nasr, A. (2015). Effect of some different drying methods on quality criteria of dried fig fruits. Current Science International, 4, 548–566.
2. Aljane, F., Neily, H., & Msaddak, A. (2020). Phytochemical characteristics and antioxidant activity of several fig (Ficus carica L.) ecotypes. Italian Journal of Food Science, 32, 755–768.
3. Amessis-Ouchemoukh, N., Ouchemoukh, S., Meziant, N., Idiri, Y., Hernanz, D., Stinco, C. M., Rodríguez-Pulido, F. J., Heredia, F. J., Madani, K., & Luis, J. (2017). Bioactive metabolites involved in the antioxidant, anticancer and anticalpain activities of Ficus carica L., Ceratonia siliqua L. and Quercus ilex L. extracts. Industrial Crops and Products, 95, 6–11. https://doi.org/10.1016/j.indcrop.2016.10.007
4. Ammar, S., del Contreras, M., Belguith-Hadrich, O., Bouaziz, M., & Segura-Carretero, A. (2015). New insights into the qualitative phenolic profile of Ficus carica L. fruits and leaves from Tunisia using ultra-high-performance liquid chromatography coupled to quadrupole-time-of-flight mass spectrometry and their antioxidant activity. RSC Advances, 5, 20035–20050. https://doi.org/10.1039/C4RA16746E
5. Anonymous. (2021). Fig, dried. https://ciqual.anses.fr/#/aliments/13013/fig-dried