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