Concepedia

Diletta Balli

DB

15

Publications

470

Citations

13

H-Index

2003

Active since

Affiliations

University of Florence(Current)

Deleted Institution

University of Bologna

Diletta Balli is an author at University of Florence specializing in food chemistry, engineering, and health sciences.

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Publications per year

2003–2023

15

Publications

15

Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta

Diletta Balli, Lorenzo Cecchi, Marzia Innocenti et al. · Food Chemistry · 2021 · 86 citations

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Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet

Diletta Balli, Maria Bellumori, Laura Pucci et al. · Foods · 2020 · 62 citations · Full text

Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of Punica granatum L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides

Diletta Balli, Lorenzo Cecchi, Mohamad Khatib et al. · Antioxidants · 2020 · 51 citations · Full text

Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (Olea europaea L.)

Pujun Xie, Lorenzo Cecchi, Maria Bellumori et al. · Foods · 2021 · 37 citations · Full text

Phenolic compounds and polysaccharides in the date fruit (Phoenix dactylifera L.): Comparative study on five widely consumed Arabian varieties

Mohamad Khatib, Amal Al-Tamimi, Lorenzo Cecchi et al. · Food Chemistry · 2022 · 31 citations · Full text

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