Microsoft Word - LowLactose_ERP-Proposal-May2019

161. P. Laganà, G. Caruso, F. Mazzù, G. Caruso, S. Parisi, A. S. Delia (2015) Brief Notes About Biofilms. In: Caruso, G.,

Caruso, G., Lagana, P., Santi Delia, A., Parisi, S. (ed), Barone, C., Melcame, L., Mazzu, F. , Microbial Toxins and

Related Contamination in the Food Industry Springer International Publishing, Heidelberg, Germany.

162. G. Caruso, A. S. Delia, G. Caruso, S. Parisi, P. Laganà (2015) Microbial Toxins in Foods: The Importance of

Escherichia coli, a Versatile Enemy. In: Caruso, G., Caruso, G., Lagana, P., Santi Delia, A., Parisi, S. (ed), Barone,

C., Melcame, L., Mazzu, F. , Microbial Toxins and Related Contamination in the Food Industry Springer International

Publishing, Heidelberg, Germany.

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

Maillard Reaction Products in Foods. An Introduction. In: Analytical Methods for the Assessment of Maillard

Reactions in Foods. Springer International Publishing, Heidelberg, Germany

164. Singla, R.K., Dubey, A.K., Ameen, S.M., Montalto, S., Parisi, S. (2018) The Control of Maillard Reaction in

Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural. In: Analytical

Methods for the Assessment of Maillard Reactions in Foods. Springer International Publishing, Heidelberg, Germany

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

Furosine in Food Products. In: Analytical Methods for the Assessment of Maillard Reactions in Foods. Springer

International Publishing, Heidelberg, Germany

166. Singla, R.K., Dubey, A.K., Ameen, S.M., Montalto, S., Parisi, S. (2018) The Analytical Evaluation of Acrylamide in

Foods as a Maillard Reaction Product. In: Analytical Methods for the Assessment of Maillard Reactions in Foods.

Springer International Publishing, Heidelberg, Germany

167. Singla, R.K., Dubey, A.K., Ameen, S.M., Montalto, S., Parisi, S. (2018) Melanoidins and Browning Reactions in

Processed Foods. Quantitative Determinations, Colour Measurement, and Sensorial Assessment. In: Analytical

Methods for the Assessment of Maillard Reactions in Foods. Springer International Publishing, Heidelberg, Germany

168. Parisi, S., Luo, W. (2018) Chemistry of Maillard Reactions in Processed Foods. In: The Importance of Maillard

Reaction in Processed Foods. Springer International Publishing, Heidelberg, Germany

169. Parisi, S., Luo, W. (2018). Maillard Reaction in Processed Foods—Reaction Mechanisms. In: The Importance of

Maillard Reaction in Processed Foods. Springer International Publishing, Heidelberg, Germany

170. Parisi, S., Luo, W. (2018). Maillard Reaction and Processed Foods—Main Chemical Products. In: The Importance of

Maillard Reaction in Processed Foods. Springer International Publishing, Heidelberg, Germany

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