AOAC OMB Nomination Review (June 12, 2019)

13. Barone, C., Barbera, M., Barone, M., Parisi, S., Steinka, I. , 2017. Chemical Profiles of Industrial Cow’s Milk Curds.

Springer International Publishing, Heidelberg, Germany

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

Publishing, Heidelberg, Germany

15. Laganà, P., Avventuroso, E., Romano, G., Gioffré, M. E., Patanè, P., Parisi, S., Moscato, U., Delia, S. (2017)

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

16. Ameen, S.M., Caruso, G. (2017) Lactic Acid in the Food Industry. Springer International Publishing, Heidelberg,

Germany

17. Barone. C., Barbera, M., Barone, M., Parisi, S., Zaccheo, A. (2017) Chemical Evolution of Nitrogen-based

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

18. Baglio, E. (2017) Chemistry and Technology of Honey Production. Springer International Publishing, Heidelberg,

Germany

19. Barbera, M., Gurnari, G. (2017) Wastewater Treatment and Reuse in the Food Industry. Springer International

Publishing, Heidelberg, Germany

20. Montanari, A., Barone, C., Barone, M., Santangelo, A. (2018) Thermal Treatments of Canned Foods. Springer

International Publishing, Heidelberg, Germany

21. 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

22. Gasco, L., Gai, F., Maricchiolo, G., Genovese, L., Ragonese, S., Bottari, T., Caruso, G. (2018) Feeds for the

Aquaculture Sector. Springer International Publishing, Heidelberg, Germany

23. Pisanello, D., Caruso, G. (2018) Novel Foods in the European Union. Springer International Publishing, Heidelberg,

Germany

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

Heidelberg, Germany

25.

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