AOAC OMB Nomination Review (June 12, 2019)

95. AM Delgado, S Parisi, MDV Almeida (2016) Olive Oil and Table Olives. In: Delgado, A. Vaz de Almeida, M. D.,

Parisi, S., Chemistry of the Mediterranean Diet. Springer International Publishing, Switzerland

96. AM Delgado, S Parisi, MDV Almeida (2016) Milk and Dairy Products. In: Delgado, A. Vaz de Almeida, M. D., Parisi,

S., Chemistry of the Mediterranean Diet. Springer International Publishing, Switzerland

97. MDV Almeida, S Parisi, AM Delgado (2016) Food and Nutrient Features of the Mediterranean Diet. In: Delgado, A.

Vaz de Almeida, M. D., Parisi, S., Chemistry of the Mediterranean Diet. Springer International Publishing,

Switzerland

98. AM Delgado, S Parisi, MDV Almeida (2016) Fish, Meat and Other Animal Protein Sources. In: Delgado, A. Vaz de

Almeida, M. D., Parisi, S., Chemistry of the Mediterranean Diet. Springer International Publishing, Switzerland

99. MDV Almeida, S Parisi, AM Delgado (2016) Adherence to the Mediterranean Diet. In: Delgado, A. Vaz de Almeida,

M. D., Parisi, S., Chemistry of the Mediterranean Diet. Springer International Publishing, Switzerland

100. MDV Almeida, S Parisi, AM Delgado (2016) The Mediterranean Diet: What Is It? In: Delgado, A. Vaz de Almeida, M.

D., Parisi, S., Chemistry of the Mediterranean Diet. Springer International Publishing, Switzerland

101. AM Delgado, S Parisi, MDV Almeida (2016) Greens and Other Vegetable Foods. In: Delgado, A. Vaz de Almeida, M.

D., Parisi, S., Chemistry of the Mediterranean Diet. Springer International Publishing, Switzerland

102. AM Delgado, S Parisi, MDV Almeida (2016) Infusions and Wines. In: Delgado, A. Vaz de Almeida, M. D., Parisi, S.,

Chemistry of the Mediterranean Diet. Springer International Publishing, Switzerland

103. MDV Almeida, S Parisi, AM Delgado (2016) Concluding Remarks. In: Delgado, A. Vaz de Almeida, M. D., Parisi, S.,

Chemistry of the Mediterranean Diet. Springer International Publishing, Switzerland

104. S Parisi (2016) Min Hu and Charlotte Jacobsen (Eds.): Oxidative stability and shelf life of foods containing oils and

fats. Anal Bioanal Chem. 408, 27:7549-7550. doi: 10.1007/s00216-016-9875-3

105. P. Laganà, A. Costa, G.. Campanella, G Barberi, S. Parisi, S. Delia 1 (2016) Antibiotico resistenza in ceppi isolate

da matrici alimentary. Atti del 49° Congresso Nazionale SItI, Napoli, 16-19 Novembre 2016. In press

106. Fiorino, M., Parisi, S. (2016) Undesired Chemical Alterations and Process-Related Causes. The Role of Thermal

Control and the Management of Thermal Machines. In: Micali, M., Fiorino, M., Parisi, S., 2016, The Chemistry of

Thermal Food Processing Procedures. Springer International Publishing, Heidelberg, Germany.

107. Barone, C., Barbera, M., Barone, M., Parisi, S., & Steinka, I. (2017) Optimising Lactic Acid Cheese Packaging

Systems. In: Barone, C., Barbera, M., Barone, M., Parisi, S., & Steinka, I. (2017) Chemical Profiles of Industrial

Cow’s Milk Curds. Springer International Publishing, Cham

Page 21 / 37 - Curriculum vitae of Salvatore PARISI

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