Parisi, Salvatore.

Overview

Works:	2 works in 7 publications in 1 languages

Titles

Microbial Toxins and Related Contamination in the Food Industry by: Melcarne, Lucia.; Santi Delia, Antonino.; Barone, Caterina.; SpringerLink (Online service); Laganà, Pasqualina Laganà.; Parisi, Salvatore.; Caruso, Giorgia.; Mazzù, Francesco.; Caruso, Gabriella. (Language materials, printed) , [http://id.loc.gov/vocabulary/relators/aut]

Chemistry of Maillard reactions in processed foods by: Parisi, Salvatore.; Luo, Weihui.; SpringerLink (Online service) (Language materials, printed)

Maillard Reaction in Foods = Mitigation Strategies and Positive Properties / by: Parisi, Salvatore.; SpringerLink (Online service); Ameen, Sara M.; Santangelo, Anna.; Montalto, Shana. (Language materials, printed) , [http://id.loc.gov/vocabulary/relators/aut]

Traceability in the Dairy Industry in Europe = Theory and Practice / by: Delgado, Amélia Martins.; Mania, Ignazio.; Barone, Caterina.; SpringerLink (Online service); Parisi, Salvatore. (Language materials, printed) , [http://id.loc.gov/vocabulary/relators/aut]

Raw Material Scarcity and Overproduction in the Food Industry by: Bhagat, Arpan R.; Sharma, Suresh D.; Parisi, Salvatore.; SpringerLink (Online service) (Language materials, printed) , [http://id.loc.gov/vocabulary/relators/aut]

Toxins and contaminants in Indian food products by: Parisi, Salvatore.; Sharma, Ramesh Kumar.; SpringerLink (Online service) (Language materials, printed)

The chemistry of thermal food processing procedures by: SpringerLink (Online service); Micali, Maria.; Fiorino, Marco.; Parisi, Salvatore. (Language materials, printed)

Chemistry and Food Safety in the EU = The Rapid Alert System for Food and Feed (RASFF) / by: Sharma, Ramesh Kumar.; Parisi, Salvatore.; Barone, Caterina.; SpringerLink (Online service) (Language materials, printed) , [http://id.loc.gov/vocabulary/relators/aut]

Chemistry and Hygiene of Food Gases by: Parisi, Salvatore.; Gambuzza, Maria Elsa.; Coniglio, Maria Anna.; Patanè, Paolo.; SpringerLink (Online service); Assunta Cava, Maria.; Laganà, Pasqualina.; Delia, Santi.; Campanella, Giovanni. (Language materials, printed) , [http://id.loc.gov/vocabulary/relators/aut]

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses by: Barone, Michele.; Barebera, Marcella.; Barone, Caterina.; SpringerLink (Online service); Zaccheo, Aleardo.; Parisi, Salvatore. (Language materials, printed) , [http://id.loc.gov/vocabulary/relators/aut]

Subjects

Proteins . Food—Safety measures. Processed foods. Food Safety. Analytical Chemistry. Health Sciences. Supply Chain Management. Soil Science & Conservation. Quality of Life Research. Popular Science in Medicine and Health. Communication in chemistry. Medical Biochemistry. Manufactures. Documentation and Information in Chemistry. Law—Europe. Analytical chemistry. Food Microbiology. Food Food—Biotechnology. Public Health. Health Communication. Carbohydrates. Industrial safety. Maillard reaction. Pharmacology. Popular Science in Chemistry and Materials. Business logistics. Food industry and trade. Medical Microbiology. Pharmacology/Toxicology. Commercial Law. Protein Science. Diet Commercial law. Popular Science. Manufacturing, Machines, Tools, Processes. Manufacturing, Machines, Tools. Medical microbiology. Food Analysis. Quality control. Food Science. Popular Life Sciences. Nutrition . Food contamination Medical biochemistry. Quality Control, Reliability, Safety and Risk. Chemistry. Sustainable development. Microbiology. Sustainable Development. European Law. Applied Microbiology. Reliability. Medical research. Food—Analysis. Carbohydrate Chemistry. Food Chemistry. Public health. Agriculture. Nutrition. Health, Medicine and Society.