Microsoft Word - LowLactose_ERP-Proposal-May2019
132. Sharma, Ramesh Kumar, Parisi, Salvatore (2017) Insecticides in Indian Food Products. In: Toxins and Contaminants
in Indian Food Products. Springer International Publishing AG, Switzerland
133. Sharma, Ramesh Kumar, Parisi, Salvatore (2017) Aflatoxins in Indian Food Products. In: Toxins and Contaminants
in Indian Food Products. Springer International Publishing AG, Switzerland
134. Sharma, Ramesh Kumar, Parisi, Salvatore (2017) Botanical Ingredients and Herbs in India. Foods or Drugs? In:
Toxins and Contaminants in Indian Food Products. Springer International Publishing AG, Switzerland
135. Sharma, Ramesh Kumar, Parisi, Salvatore (2017) Organic Foods and Farming Practices in India. In: Toxins and
Contaminants in Indian Food Products. Springer International Publishing AG, Switzerland
136. Sharma, Ramesh Kumar, Parisi, Salvatore (2017) Pesticides Detection and Detrimental Chemicals in Indian
Farming. Reasons for EU Border Rejections. In: Toxins and Contaminants in Indian Food Products. Springer
International Publishing AG, Switzerland
137. Barone, C., Barbera, M., Barone, M., Parisi, S., Zaccheo, A.(2017) Biogenic Amines in Cheeses: Types and Typical
Amounts. In: Barone, C., Barbera, M., Barone, M., Parisi, S., Zaccheo, A.(2017) Chemical Evolution of Nitrogen-
based Compounds in Mozzarella Cheeses. Springer International Publishing, Cham
138. Barone, C., Barbera, M., Barone, M., Parisi, S., Zaccheo, A.(2017) Evolutive Profiles of Caseins and Degraded
Proteins in Industrial High-Moisture Mozzarella Cheeses. A Simulative Approach. In: Barone, C., Barbera, M.,
Barone, M., Parisi, S., Zaccheo, A.(2017) Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses.
Springer International Publishing, Cham
139. Barone, C., Barbera, M., Barone, M., Parisi, S., Zaccheo, A.(2017) Evolutive Profiles of Caseins and Degraded
Proteins in Industrial Low-Moisture Mozzarella Cheeses. A Simulative Approach. In: Barone, C., Barbera, M.,
Barone, M., Parisi, S., Zaccheo, A.(2017) Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses.
Springer International Publishing, Cham
140. Barone, C., Barbera, M., Barone, M., Parisi, S., Zaccheo, A.(2017) Evolutive Profiles of Caseins and Degraded
Proteins in Industrial Diced Mozzarella Cheeses. A Simulative Approach. In: Barone, C., Barbera, M., Barone, M.,
Parisi, S., Zaccheo, A.(2017) Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses. Springer
International Publishing, Cham
141. Salvatore Parisi, Caterina Barone, Giorgia Caruso, Antonino Santi Delia, Gabriella Caruso, Pasqualina Laganà.
(2017) Histamina w rybach i produktach rybnych. In: 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
142. Antonino Santi Delia, Gabriella Caruso, Lucia Melcarne, Giorgia Caruso, Salvatore Parisi, Pasqualina Laganà.
(2017) Toksyny biologiczne z mikroglonów słodko- i słonowodnych. In: Lagana, P., Caruso, G., Barone, C., Caruso,
Page 24 / 37 - Curriculum vitae of Salvatore PARISI
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