AOAC OMB Nomination Review (June 12, 2019)

15. Parisi, S., Barone, C., Sharma, R.K., 2016. Chemistry and Food Safety in the EU. Springer International Publishing,

Heidelberg, Germany.

16. Micali, M., Fiorino, M., Parisi, S., 2016. The Chemistry of Thermal Food Processing Procedures. Springer

International Publishing, Heidelberg, Germany.

17. Barone, C., Barbera, M., Barone, M., Parisi, S., Steinka, I. , 2018. Chemical Profiles of Industrial Cow’s Milk Curds.

Springer International Publishing, Heidelberg, Germany

18. Steinka, I., Barone, C., Parisi, S., Micali, M., 2017. The Chemistry of Frozen Vegetables. Springer International

Publishing, Heidelberg, Germany

19. Laganà, P., Avventuroso, E., Romano, G., Gioffré, M. E., Patanè, P., Parisi, S., Moscato, U., Delia, S. (2018)

Chemistry and Hygiene of Food Additives. Springer International Publishing, Heidelberg, Germany

20. Lagana, P., Caruso, G., Barone, C., Caruso, G., Parisi, S., Melcame, L., Mazzù, F., Santi Delia, A., (2017)

Mikrobiologiczne zanieczyszczenia żywności. Wydawnictwo Naukowe PWN SA, Warszawa, Poland. ISBN: 978-83-

01-19430-7

21. Caruso, Giorgia, Bolzoni, Luciana, Barone, Caterina, Steinka, Izabela, Parisi, Salvatore (1970- ), Montanari, Angela

(2017). Chemia materiałów opakowaniowych. Wydawnictwo Naukowe PWN SA, Warszawa, Poland. ISBN:

9788301191757

22. Singla, R.K., Dubey, A.K., Ameen, S.M., Montalto, S., Parisi, S. (2018) Analytical Methods for the Assessment of

Maillard Reactions in Foods. Springer International Publishing, Heidelberg, Germany

23. Barone. C., Barbera, M., Barone, M., Parisi, S., Zaccheo, A. (2018) Chemical Evolution of Nitrogen-based

Compounds in Mozzarella Cheeses. Springer International Publishing, Heidelberg, Germany

24. Parisi, S., Luo, W. (2018) Chemistry of Maillard Reactions in Processed Foods. Springer International Publishing,

Heidelberg, Germany

25. Mania, I., Delgado, A.M., Barone, C., Parisi, S. (2018) Traceability in the Dairy Industry in Europe. Springer

International Publishing, Heidelberg, Germany

SpringerBriefs in Chemistry of Foods ( http://www.springer.com/series/11853 ) ,

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