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J food Sci Special Issue, pp 11–19
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Technology Ltd, Shawbury
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102(5):1354–1355. https://doi.org/10.5740/jaoacint.19-0127
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Management and Catering Technology. First Lecture: 14 Dec 2020
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System for Food and Feed (RASFF). Springer Briefs in Molecular Science, SpringerInternational
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Piovezan-Borges AC, Valério-Júnior C, Gonçalves IL, Mielniczki-Pereira AA, Valduga AT (2016)
Antioxidant potential of yerba mate (Ilex paraguariensis St. Hil.) extracts in Saccharomyces
cerevisae deficient in oxidant defense genes. Braz J Biol 76(2):539–544. https://doi.org/10.1590/
1519-6984.01115
Porcari AM, Fernandes GD, Barrera-Arellano D, Eberlin MN, Alberici RM (2016) Food quality
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141(4):1172–1184. https://doi.org/10.1039/C5AN01415H
Poswal FS, Russell G, Mackonochie M, MacLennan E, Adukwu EC, Rolfe V (2019) Herbal teas
and their health benefits: a scoping review. Plant Foods Hum Nutr 74:266–276. https://doi.org/
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Preti R (2019) Progress in Beverages authentication by the application of analytical techniques and
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b978-0-12-816681-9.00003-5
Santos MCD, Azcarate SM, Lima KMG, Goicoechea HC (2020) Fluorescence spectroscopy application for Argentinean yerba mate (Ilex paraguariensis) classification assessing first-and secondorder data structure properties. Microchem J 155:104783. https://doi.org/10.1016/j.microc.2020.
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Schneider M (2017) Determinação da adulteração da erva-mate por adição de sacarose empregando espectroscopia no infravermelho (atr-ftir) em conjunto com ferramentas quimiométricas.
Dissertation, Universidade Federal do Rio Grande do Sul, Porto Alegre
Schneider M, Schneider RC, Corbellini VA, Mahlmann CM, Fior CS, Ferrão MF (2018) Exploratory
analysis applied for the evaluation of yerba mate adulteration (Ilex paraguariensis). Food Anal
Methods 11(7):2035–2041. https://doi.org/10.1007/s12161-018-1202-5
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de marzo de 2016, p 31. Available http://www.fao.org/faolex/results/details/en/c/LEX-FAOC15
3569. Accessed 15 Dec 2020
Parisi S (2002a) I fondamenti del calcolo della data di scadenza degli alimenti: principi ed
applicazioni. Ind Aliment 41, 417:905–919
Parisi S (2002b) Profili evolutivi dei contenuti batterici e chimico-fisici in prodotti lattiero-caseari.
Ind Aliment 41(412):295–306
Parisi S (2003) Evoluzione chimico-fisica e microbiologica nella conservazione di prodotti lattierocaseari. Ind Aliment 42(423):249–259
Parisi S (2004) The prediction of Shelf Life about cheese on the basis of storage temperature. Italian
J food Sci Special Issue, pp 11–19
Parisi S (2012) Food packaging and food alterations. The User-oriented Approach, Smithers Rapra
Technology Ltd, Shawbury
Parisi S (2013) Food industry and packaging materials—performance-oriented guidelines for users.
Smithers Rapra Technologies, Shawsbury
Parisi S (2016) The world of foods and beverages today: globalization, crisis management and
future perspectives. Learning.ly/ The Economist Group, available http://learning.ly/products/
the-world-of-foods-and-beverages-today-globalization-crisis-management-and-future-perspe
ctives. Accessed 9 Dec 2020
Parisi S (2019) Analysis of major phenolic compounds in foods and their health effects. AOAC J
102(5):1354–1355. https://doi.org/10.5740/jaoacint.19-0127
Parisi S (2020a) Course: fundamentals of food traceability. Lourdes Matha Institute of Hotel
Management and Catering Technology. First Lecture: 14 Dec 2020
Parisi S, Barone C, Sharma RK (2016) Chemistry and food safety in the EU.The Rapid Alert
System for Food and Feed (RASFF). Springer Briefs in Molecular Science, SpringerInternational
Publishing, Cham
Parisi S, Dongo D, Parisi C (2020) Resveratrolo, conoscenze attuali e prospettive. Great Italian
Food Trade 27/10/2020. Available www.greatitalianfoodtrade.it/integratori/resveratrolo-conosc
enze-attuali-e-prospettive. Accessed 9 Dec 2020
Parisi S, Haddad MA (2019) Food safety 101. Al-Balqa Applied University, Al-Salt, Jordan
Piovezan-Borges AC, Valério-Júnior C, Gonçalves IL, Mielniczki-Pereira AA, Valduga AT (2016)
Antioxidant potential of yerba mate (Ilex paraguariensis St. Hil.) extracts in Saccharomyces
cerevisae deficient in oxidant defense genes. Braz J Biol 76(2):539–544. https://doi.org/10.1590/
1519-6984.01115
Porcari AM, Fernandes GD, Barrera-Arellano D, Eberlin MN, Alberici RM (2016) Food quality
and authenticity screening via easy ambient sonic-spray ionization mass spectrometry. Anal
141(4):1172–1184. https://doi.org/10.1039/C5AN01415H
Poswal FS, Russell G, Mackonochie M, MacLennan E, Adukwu EC, Rolfe V (2019) Herbal teas
and their health benefits: a scoping review. Plant Foods Hum Nutr 74:266–276. https://doi.org/
10.1007/s11130-019-00750-w
Preti R (2019) Progress in Beverages authentication by the application of analytical techniques and
chemometrics. In: Grumezescu AM, Holban AM (eds) Quality control in the beverage industry,
vol 17: the Science of Beverages. Academic Press, Sawston, pp 85–121. https://doi.org/10.1016/
b978-0-12-816681-9.00003-5
Santos MCD, Azcarate SM, Lima KMG, Goicoechea HC (2020) Fluorescence spectroscopy application for Argentinean yerba mate (Ilex paraguariensis) classification assessing first-and secondorder data structure properties. Microchem J 155:104783. https://doi.org/10.1016/j.microc.2020.
104783
Schneider M (2017) Determinação da adulteração da erva-mate por adição de sacarose empregando espectroscopia no infravermelho (atr-ftir) em conjunto com ferramentas quimiométricas.
Dissertation, Universidade Federal do Rio Grande do Sul, Porto Alegre
Schneider M, Schneider RC, Corbellini VA, Mahlmann CM, Fior CS, Ferrão MF (2018) Exploratory
analysis applied for the evaluation of yerba mate adulteration (Ilex paraguariensis). Food Anal
Methods 11(7):2035–2041. https://doi.org/10.1007/s12161-018-1202-5