AOAC OMB Nomination Review (June 12, 2019)
147. Brunazzi G., Parisi S. and Pereno A., 2014. The Instrumental Role of Food Packaging. In: Brunazzi G., Parisi S. (ed)
and Pereno A, The Importance of Packaging Design for the Chemistry of Food Products. Springer International
Publishing, Heidelberg, Germany.
148. Brunazzi G., Parisi S. and Pereno A., 2014. Packaging and Food: A Complex Combination. In: Brunazzi G., Parisi S.
(ed) and Pereno A, The Importance of Packaging Design for the Chemistry of Food Products. Springer International
Publishing, Heidelberg, Germany.
149. Brunazzi G., Parisi S. and Pereno A., 2014. Packaging and Quality. In: Brunazzi G., Parisi S. (ed) and Pereno A, The
Importance of Packaging Design for the Chemistry of Food Products. Springer International Publishing, Heidelberg,
Germany.
150. Brunazzi G., Parisi S. and Pereno A., 2014. Packaging, A Communicative Medium. In: Brunazzi G., Parisi S. (ed)
and Pereno A, The Importance of Packaging Design for the Chemistry of Food Products. Springer International
Publishing, Heidelberg, Germany.
151. Barbieri, G., Barone, C., Bhagat, A., Caruso, G., Conley, Z., Parisi, S., 2014. The Problem of the Aqueous
Absorption in Processed Cheeses. A Simulated Approach. In: Barbieri G., Barone C., Bhagat A., Caruso G., Conley
Z.R. and Parisi S. (ed.), The Influence of Chemistry on New Foods and Traditional Products. Springer International
Publishing, Heidelberg, Germany.
152. Barbieri, G., Barone, C., Bhagat, A., Caruso, G., Conley, Z., Parisi, S., 2014. Chemical and Health Features of
Cooked Cold Meats. Reduction of Salt, Fat and Some Additives and Related Effects on Technological and Sensory
Aspects of Charcuterie Products. In: Barbieri G., Barone C., Bhagat A., Caruso G., Conley Z.R. and Parisi S. (ed.),
The Influence of Chemistry on New Foods and Traditional Products. Springer International Publishing, Heidelberg,
Germany.
153. Barbieri, G., Barone, C., Bhagat, A., Caruso, G., Conley, Z., Parisi, S., 2014. Sweet Compounds in Foods: Sugar
Alcohols. In: Barbieri G., Barone C., Bhagat A., Caruso G., Conley Z.R. and Parisi S. (ed.), The Influence of
Chemistry on New Foods and Traditional Products. Springer International Publishing, Heidelberg, Germany.
154. Barbieri, G., Barone, C., Bhagat, A., Caruso, G., Conley, Z., Parisi, S., 2014. The Prediction of Shelf Life Values in
Function of the Chemical Composition in Soft Cheeses. In: Barbieri G., Barone C., Bhagat A., Caruso G., Conley
Z.R. and Parisi S. (ed.), The Influence of Chemistry on New Foods and Traditional Products. Springer International
Publishing, Heidelberg, Germany.
155. Barbieri, G., Barone, C., Bhagat, A., Caruso, G., Conley, Z., Parisi, S., , 2014.Food Manufacturing and Allergen
Management. In: Barbieri G., Barone C., Bhagat A., Caruso G., Conley Z.R. and Parisi S. (ed.), The Influence of
Chemistry on New Foods and Traditional Products. Springer International Publishing, Heidelberg, Germany.
Page 26 / 37 - Curriculum vitae of Salvatore PARISI
For more information on Europass go to http://europass.cedefop.europa.eu © European Communities, 2003 20060628
Made with FlippingBook - Online magazine maker