Salvatore Parisi
22 works on record
Works

Chemistry of the Mediterranean diet

Food Industry and Packaging Materials - Performance-Oriented Guidelines for Users

Analytical Methods for the Assessment of Maillard Reactions in Foods

Foods of Non-Animal Origin

Microbial Toxins and Related Contamination in the Food Industry

Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective

The Influence of Chemistry on New Foods and Traditional Products

The Importance of Packaging Design for the Chemistry of Food Products

Traceability in the Dairy Industry in Europe

Chemistry and Hygiene of Food Gases

Raw Material Scarcity and Overproduction in the Food Industry

Toxins and Contaminants in Indian Food Products

Chemistry and Food Safety in the EU

Maillard Reaction in Foods

Chemical Profiles of Industrial Cow’s Milk Curds

Chemistry of Maillard Reactions in Processed Foods

Chemistry and Hygiene of Food Additives

The Chemistry of Thermal Food Processing Procedures

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

The Chemistry of Frozen Vegetables
Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent
Nutrition, Chemistry and Health Effects of Sugar, Salt and Milk Fat