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References from Synergistic tenderization and oxidative stabilization of cooked beef by combined fig latex and sodium phytate. Local targets link to admitted publications; unresolved targets remain external evidence.
Unresolved reference
2005 · External reference
A novel form of ficin from Ficus carica latex: Purification and characterization
10.1016/j.phytochem.2015.05.019 · 2015 · External reference
A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
10.1016/0003-2697(76)90527-3 · 1976 · External reference
Purification, characterization, and solvent-induced thermal stabilization of ficin from Ficus carica
10.1021/jf802205a · 2008 · External reference
Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review
10.1016/j.foodres.2014.06.022 · 2014 · External reference
Antioxidant and Hepatoprotective effects of fig fruit extract with olive oil and date-palm fruit extract on hepatic toxicity of Oral subchronic exposure to some nanoparticles in Wistar rats
10.1155/2023/7584688 · 2023 · External reference
Myoglobin and lipid oxidation interactions: Mechanistic bases and control
10.1016/j.meatsci.2010.04.025 · 2010 · External reference
Evaluation of food additive sodium phytate as a novel draw solute for forward osmosis
10.1016/j.desal.2018.10.004 · 2018 · External reference
Technical strategies to produce functional meat products for different consumer groups
2020 · External reference
Dietary roles of phytate and phytase in human nutrition: A review
10.1016/j.foodchem.2009.11.052 · 2010 · External reference
Study on skin anti-inflammatory activity of fig (Ficus carica L.) fruit extract fractions
2023 · External reference
Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef
10.1016/s0309-1740(98)00002-3 · 1998 · External reference
Effect of dietary sodium phytate and microbial phytase on the lipase activity and lipid metabolism of broiler chickens
10.1017/s0007114509992558 · 2010 · External reference
High pressure processing improves the tenderness and quality of hot-boned beef
10.1016/j.meatsci.2017.06.005 · 2017 · External reference
Improved speed, specificity, and limit of determination of an aqueous acid extraction thiobarbituric acid-C18 method for measuring lipid peroxidation in beef
10.1021/jf00023a027 · 1992 · External reference
Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef
10.1016/j.meatsci.2020.108078 · 2020 · External reference
Plant extracts as natural antioxidants in meat and meat products
10.1016/j.meatsci.2014.03.020 · 2014 · External reference
Comparison of Warner–Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle
10.1016/j.meatsci.2014.12.009 · 2015 · External reference
Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent
10.1016/s0076-6879(99)99017-1 · 1999 · External reference
Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.)
10.1021/jf060497h · 2006 · External reference
European citizen and consumer attitudes and preferences regarding beef and pork
10.1016/j.meatsci.2009.05.001 · 2010 · External reference
The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals
10.1016/s0308-8146(98)00102-2 · 1999 · External reference
Effect of natural plant extracts on the quality of meat products: A meta-analysis
10.48130/fmr-2023-0015 · 2023 · External reference
A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
10.1016/0003-2697(76)90527-3 · ExternalCitation · doi-reference
Evaluation of food additive sodium phytate as a novel draw solute for forward osmosis
10.1016/j.desal.2018.10.004 · ExternalCitation · doi-reference
Dietary roles of phytate and phytase in human nutrition: A review
10.1016/j.foodchem.2009.11.052 · ExternalCitation · doi-reference
Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review
10.1016/j.foodres.2014.06.022 · ExternalCitation · doi-reference
European citizen and consumer attitudes and preferences regarding beef and pork
10.1016/j.meatsci.2009.05.001 · ExternalCitation · doi-reference
Myoglobin and lipid oxidation interactions: Mechanistic bases and control
10.1016/j.meatsci.2010.04.025 · ExternalCitation · doi-reference
Plant extracts as natural antioxidants in meat and meat products
10.1016/j.meatsci.2014.03.020 · ExternalCitation · doi-reference
Comparison of Warner–Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle
10.1016/j.meatsci.2014.12.009 · ExternalCitation · doi-reference
High pressure processing improves the tenderness and quality of hot-boned beef
10.1016/j.meatsci.2017.06.005 · ExternalCitation · doi-reference
Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef
10.1016/j.meatsci.2020.108078 · ExternalCitation · doi-reference
A novel form of ficin from Ficus carica latex: Purification and characterization
10.1016/j.phytochem.2015.05.019 · ExternalCitation · doi-reference
Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent
10.1016/s0076-6879(99)99017-1 · ExternalCitation · doi-reference
The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals
10.1016/s0308-8146(98)00102-2 · ExternalCitation · doi-reference
Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef
10.1016/s0309-1740(98)00002-3 · ExternalCitation · doi-reference
Effect of dietary sodium phytate and microbial phytase on the lipase activity and lipid metabolism of broiler chickens
10.1017/s0007114509992558 · ExternalCitation · doi-reference
Improved speed, specificity, and limit of determination of an aqueous acid extraction thiobarbituric acid-C18 method for measuring lipid peroxidation in beef
10.1021/jf00023a027 · ExternalCitation · doi-reference
Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.)
10.1021/jf060497h · ExternalCitation · doi-reference
Purification, characterization, and solvent-induced thermal stabilization of ficin from Ficus carica
10.1021/jf802205a · ExternalCitation · doi-reference
Antioxidant and Hepatoprotective effects of fig fruit extract with olive oil and date-palm fruit extract on hepatic toxicity of Oral subchronic exposure to some nanoparticles in Wistar rats
10.1155/2023/7584688 · ExternalCitation · doi-reference
Effect of natural plant extracts on the quality of meat products: A meta-analysis
10.48130/fmr-2023-0015 · ExternalCitation · doi-reference
