Books by Salvatore Parisi
The Importance of Packaging Design for the Chemistry of Food Products
Amina Pereno, Giovanni Brunazzi, Salvatore Parisi
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The Influence of Chemistry on New Foods and Traditional Products
Giampiero Barbieri, Zachary Ryan Conley, Salvatore Parisi, Arpan Bhagat, Giorgia Caruso, Caterina Barone
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Food Packaging Hygiene
Caterina Barone, Salvatore Parisi, Luciana Bolzoni, Izabela Steinka, Giorgia Caruso, Angela Montanari
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Microbial Toxins and Related Contamination in the Food Industry
Salvatore Parisi, Caterina Barone, Gabriella Caruso, Pasqualina Laganà Laganà, Lucia Melcarne, Giorgia Caruso, Antonino Santi Delia, Francesco Mazzù
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Foods of Non-Animal Origin: Chemistry, Technology, Inspection Procedures
Giorgia Caruso, Maria Micali, Arpan Bhagat, Salvatore Parisi
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Chemistry of the Mediterranean Diet
Amélia Martins Delgado, Maria Daniel Vaz Almeida, Salvatore Parisi
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Chemistry and Food Safety in the EU: The Rapid Alert System for Food and Feed (RASFF)
Ramesh Kumar Sharma, Caterina Barone, Salvatore Parisi
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The Chemistry of Thermal Food Processing Procedures
Marco Fiorino, Salvatore Parisi, Maria Micali
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Traceability in the Dairy Industry in Europe: Theory and Practice
Ignazio Mania, Amélia Martins Delgado, Caterina Barone, Salvatore Parisi
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Raw Material Scarcity and Overproduction in the Food Industry
Arpan R. Bhagat, Suresh D. Sharma, Salvatore Parisi
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Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective
Salvatore Parisi, Eleonora Palmaccio, Aleardo Zaccheo, Isabella Locarnini-Sciaroni, Morgan Venable
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Maillard Reaction in Foods: Mitigation Strategies and Positive Properties
Anna Santangelo, Shana Montalto, Sara M. Ameen, Salvatore Parisi
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Traceability in the Dairy Industry in Europe: Theory and Practice
Ignazio Mania, Amélia Martins Delgado, Caterina Barone, Salvatore Parisi
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Chemistry and Hygiene of Food Gases
Salvatore Parisi, Santi Delia, Maria Assunta Cava, Paolo Patanè, Maria Elsa Gambuzza, Pasqualina Laganà, Giovanni Campanella, Maria Anna Coniglio
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Food Traceability in Jordan: Current Perspectives
Da'san M. M. Jaradat, Mohammed I. Yamani, Salvatore Parisi, Maher Obeidat, Moawiya A. Haddad, Saeid M. Abu-Romman
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Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent
Suni Mary Varghese, A. S. Anitha Begum, Salvatore Parisi, Rajeev K. Singla
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Nutrition, Chemistry, and Health Effects of Sugar, Salt, and Milkfat
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Toxins and Contaminants in Indian Food Products
Ramesh Kumar Sharma, Salvatore Parisi
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Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective
Aleardo Zaccheo, Eleonora Palmaccio, Morgan Venable, Isabella Locarnini-Sciaroni, Salvatore Parisi
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Chemistry and Hygiene of Food Additives
Pasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi, Umberto Moscato, Santi Delia
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The Chemistry of Frozen Vegetables
Izabela Steinka, Caterina Barone, Salvatore Parisi, Marina Micali
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Chemical Profiles of Industrial Cow’s Milk Curds
Caterina Barone, Marcella Barbera, Michele Barone, Salvatore Parisi, Izabela Steinka
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Toxins and Contaminants in Indian Food Products
Ramesh Kumar Sharma, Salvatore Parisi
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Analytical Methods for the Assessment of Maillard Reactions in Foods
Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi
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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Caterina Barone, Marcella Barebera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo
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Chemistry of Maillard Reactions in Processed Foods
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