The Importance of Packaging Design for the Chemistry of Food Products

by Brunazzi, Giovanni, Parisi, Salvatore, Pereno, Amina
Published 2014

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

by Barone, Caterina, Barebera, Marcella, Barone, Michele, Parisi, Salvatore
Published 2018

Maillard Reaction in Foods : Mitigation Strategies and Positive Properties

by Parisi, Salvatore, Ameen, Sara M., Montalto, Shana, Santangelo, Anna
Published 2019

Chemical Profiles of Industrial Cow’s Milk Curds

by Barone, Caterina, Barbera, Marcella, Barone, Michele, Parisi, Salvatore
Published 2017

The Chemistry of Thermal Food Processing Procedures

by Micali, Maria, Fiorino, Marco, Parisi, Salvatore
Published 2016

Traceability in the Dairy Industry in Europe : Theory and Practice

by Mania, Ignazio, Delgado, Amélia Martins, Barone, Caterina, Parisi, Salvatore
Published 2018

Raw Material Scarcity and Overproduction in the Food Industry

by Sharma, Suresh D., Bhagat, Arpan R., Parisi, Salvatore
Published 2019

Chemistry and Food Safety in the EU : The Rapid Alert System for Food and Feed (RASFF)

by Parisi, Salvatore, Barone, Caterina, Sharma, Ramesh Kumar
Published 2016

Foods of Non-Animal Origin : Chemistry, Technology, Inspection Procedures

by Bhagat, Arpan, Caruso, Giorgia, Micali, Maria, Parisi, Salvatore
Published 2016

The Chemistry of Frozen Vegetables

by Steinka, Izabela, Barone, Caterina, Parisi, Salvatore, Micali, Marina
Published 2017

Chemistry of Maillard Reactions in Processed Foods

by Parisi, Salvatore, Luo, Weihui
Published 2018

Toxins and Contaminants in Indian Food Products

by Sharma, Ramesh Kumar, Parisi, Salvatore
Published 2017