Salvatore Parisi – författare

Traceability in the Dairy Industry in Europe

Theory and Practice

Traceability in the Dairy Industry in Europe

Theory and Practice

Raw Material Scarcity and Overproduction in the Food Industry

Maillard Reaction in Foods

Mitigation Strategies and Positive Properties

Chemistry and Hygiene of Food Gases

Food Traceability in Jordan

Current Perspectives

Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent

Nutrition, Chemistry, and Health Effects of Sugar, Salt, and Milkfat

Polyphenols in Health

Bioavailability, Mechanisms, and Therapeutic Innovations

Importance of Packaging Design for the Chemistry of Food Products

Influence of Chemistry on New Foods and Traditional Products

Food Packaging Hygiene

Microbial Toxins and Related Contamination in the Food Industry

Foods of Non-Animal Origin

Chemistry, Technology, Inspection Procedures

Chemistry of the Mediterranean Diet

Chemistry and Food Safety in the EU

The Rapid Alert System for Food and Feed (RASFF)

Chemistry of Thermal Food Processing Procedures

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

Toxins and Contaminants in Indian Food Products

Chemical Profiles of Industrial Cow’s Milk Curds

Chemistry of Frozen Vegetables

Chemistry and Hygiene of Food Additives

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

Analytical Methods for the Assessment of Maillard Reactions in Foods

Chemistry of the Mediterranean Diet

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

Toxins and Contaminants in Indian Food Products