Concepedia

Author

Diletta Balli

University of Florence

Also Known As

D. Balli, Diletta Balli

22

Publications

509

Citations

13

H-Index

28

Concepts

All Affiliations

University of FlorenceDeleted InstitutionUniversity of Bologna
DB

About

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

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Engineering

4

4

110

2

Health Sciences

3

3

141

3

Biochemistry

2

2

40

4

Medicine

1

1

12

5

Natural Sciences

1

1

14

Diletta Balli

×

15

Publications

470

Citations

13

H-Index

YearCitations

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,

Food Chemistry

2021

86

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

Diletta Balli, Maria Bellumori, Laura Pucci,

Foods

2020

62

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,

Antioxidants

2020

51

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,

Foods

2021

37

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,

Food Chemistry

2022

31

Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.)

Lorenzo Cecchi, Mohamad Khatib, Maria Bellumori,

Food Chemistry

2022

30

Optimized hydrolytic methods by response surface methodology to accurately estimate the phenols in cereal by HPLC-DAD: The case of millet

Diletta Balli, Maria Bellumori, Serena Orlandini,

Food Chemistry

2019

29

Effect of yeast cell immobilization and temperature on glycerol content in alcoholic fermentation with respect to wine making

Diletta Balli, V. Flari, E. Sakellaraki,

Process Biochemistry

2003

26

A Study on the Biodiversity of Pigmented Andean Potatoes: Nutritional Profile and Phenolic Composition

Maria Bellumori, Nancy Chasquibol, Luisa Andrenelli,

Molecules

2020

25

Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity

Diletta Balli, Lorenzo Cecchi, Giuseppe Pieraccini,

Foods

2023

23

Page 1