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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