23 results on '"Balli, Diletta"'
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2. Co-milling of sound olives with fresh chili peppers improves the volatile compound, capsaicinoid and sensory profiles of flavoured olive oil with respect to the typical infusion
3. Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.)
4. Pomegranate peel as a promising source of pectic polysaccharides: A multi-methodological analytical investigation
5. Phenolic compounds and polysaccharides in the date fruit (Phoenix dactylifera L.): Comparative study on five widely consumed Arabian varieties
6. What’s new on total phenols and γ-oryzanol derivatives in wheat? A comparison between modern and ancient varieties
7. 1H NMR and HPLC-DAD-MS for the characterization of ellagitannins and triterpenoids of less investigated Anogeissus leiocarpus DC (Combretaceae) stem bark
8. Analysis of Volatile Hydrocarbons (Pentene Dimers and Terpenes) in Extra Virgin Olive Oil: Optimization by Response Surface Methodology and Validation of HS-SPME-GC-MS Method
9. Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta
10. Proso Millet (Panicum miliaceum L.) as Alternative Source of Starch and Phenolic Compounds: A Study on Twenty-Five Worldwide Accessions
11. Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity
12. Exploiting Virgin Olive Oil By-products Using Hydrodistillation
13. Steryl ferulates composition in twenty-two millet samples: Do “microwave popping” and fermentation affect their content?
14. 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.)
15. Cereals and pomegranate: insight into their phenols and polysaccharides
16. Purple Queen® fruits of Punica granatum L.: Nutraceutical properties and unconventional growing substrates
17. A Study on the Biodiversity of Pigmented Andean Potatoes: Nutritional Profile and Phenolic Composition
18. Optimization of the production process of dried unripe olives (Olea europaea L.) as a nutraceutical ingredient naturally rich in phenolic compounds
19. Characterization of Arils Juice and Peel Decoction of Fifteen Varieties of Punica granatum L.: A Focus on Anthocyanins, Ellagitannins and Polysaccharides
20. Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet
21. Optimized hydrolytic methods by response surface methodology to accurately estimate the phenols in cereal by HPLC-DAD: The case of millet
22. Study on a Fermented Whole Wheat: Phenolic Content, Activity on PTP1B Enzyme and In Vitro Prebiotic Properties
23. Purple Queen® fruits of Punica granatum L.: Nutraceutical properties and unconventional growing substrates.
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