Salvatore Parisi

Food Packaging Hygiene

The Importance of Packaging Design for the Chemistry of Food Products

The Chemistry of Thermal Food Processing Procedures

Analytical Methods for the Assessment of Maillard Reactions in Foods

Toxins and Contaminants in Indian Food Products

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

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

Raw Material Scarcity and Overproduction in the Food Industry

Maillard Reaction in Foods: Mitigation Strategies and Positive Properties

The Influence of Chemistry on New Foods and Traditional Products

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

Traceability in the Dairy Industry in Europe: Theory and Practice

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

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

Microbial Toxins and Related Contamination in the Food Industry

Chemistry of Maillard Reactions in Processed Foods

Chemistry of the Mediterranean Diet

Chemistry and Hygiene of Food Gases

Food Traceability in Jordan: Current Perspectives

Chemistry and Hygiene of Food Additives

Chemical Profiles of Industrial Cow’s Milk Curds

The Chemistry of Frozen Vegetables