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Career Trajectory
Bio
Prof. Dr. Salvatore Parisi, PhD, PCQI, MRi, obtained his MSc from the University of Palermo, and PhD from the University of Messina, Italy. Between 1994 and 2010, Dr Parisi has been involved in different chemical activities working and travelling in different countries around the world (United Kingdom, Spain, France, Czech Republic, United States of America, etc.). At present, Prof. Parisi serves as Visiting Professor at Lourdes Matha Institute of Hotel Management and Catering Technology, Kerala State, India. He has been also Visiting Assistant Professor at the Faculty of Agricultural Technology, Al Balqa Applied University, Al-Salt, Jordan, between 2018 and 2019. Prof. Parisi currently serves as: series editor for the SpringerBriefs in Molecular Science: Chemistry of Foods. Moreover, He is an associate of AOAC International, USA, serving in: the AOAC Official Methods Board (OMB) since 2019; the Journal of AOAC Int. (as Acquisitions Editor and Editorial Board member) since 2021; the AOAC Q^2 Program, as the Scientific Advisor since March, 2023; various Working groups and Expert Review Panels since 2015; and also as the Secretary of AOAC Europe (the European Section of AOAC International, 01.07.2023-30.06.2026). In the past, Prof. Parisi has served as Special Guest Editor for the Journal of AOAC International (2018, 2019 and 2020). Salvatore has received six awards and honours, including: the 2019 AOAC ERP of the Year in Denver, CO, with His Expert Review Panel for SPIFAN MCPD Methods; the 2019-20 AOAC INTERNATIONAL Technical & Scientific Excellence Award (Vet Drug WG), and the 5-Year AOAC Member Service Award. Two of Parisi’s papers have been mentioned in August 2020 in the list of top ten most-cited articles of the Journal of AOAC International (https://academic.oup.com/jaoac/pages/highly-cited-collection). Moreover, the “First Parisi's Law of Food Degradation” has been ascribed to Him, after the first definition in 2002 (there is also the Second Parisi's Law of Food Degradation). He has also written a definition for technological suitability of food packaging materials (Italian language: Idoneità tecnologica dei MOCA / Idoneità tecnologica dei materiali e oggetti destinati al contatto alimentare - Università degli Studi di Messina - IMBALLAGGI PER ALIMENTI: la valutazione dell’Idoneità Tecnologica ed il pericolo della Contaminazione Microbiologica Passiva – 10-13/4/2012; Giornate di Studio "Food Contact Compliance", 30th September 2011, Stresa, Italy). Prof. Parisi still cooperates with COIF Association, Palermo, Italy. Finally, Prof. Parisi is a member (MRi) of the Royal Institution of Great Britain, London, UK, since 06th June 2020, and a coordinator at Islington U3A, 8 College Cross, London, United Kingdom, since April 2021 (after an initial membership since December 2020).
Research Interests
Papers共 182 篇Author StatisticsCo-AuthorSimilar Experts
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Moawiya A. Haddad,Sati Y. Al-dalain,Ahmad H. Al-fraihat,Salvatore Parisi, Samer y. Carmeloparisi, Shereen Arabiat,Samer Y. Alqaraleh
CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCEno. 2 (2023): 666-675
Trends in Food Chemistry, Nutrition and Technology in Indian Sub-ContinentSpringerBriefs in Molecular Sciencepp.31-44, (2022)
Trends in Food Chemistry, Nutrition and Technology in Indian Sub-ContinentSpringerBriefs in Molecular Sciencepp.45-53, (2022)
Springer eBookspp.9-16, (2022)
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Dustin E Starkey,Zhuzhu Wang, Kommer Brunt, Lise Dreyfuss,Philip A Haselberger,Stephen E Holroyd, Kaushik Janakiraman, Prabhakar Kasturi,Erik J M Konings,David Labbe,Marie E Latulippe, Xavier Lavigne,
Trends in Food Chemistry, Nutrition and Technology in Indian Sub-ContinentSpringerBriefs in Molecular Sciencepp.1-8, (2022)
Springer eBookspp.17-24, (2022)
Springer eBookspp.65-69, (2022)
Springer eBookspp.55-63, (2022)
Springer briefs in molecular science (2022)
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