Chemistry and Food Safety in the EU: The Rapid Alert System for Food and Feed (RASFF)

The Chemistry of Frozen Vegetables

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

Chemical Profiles of Industrial Cow’s Milk Curds

The Influence of Chemistry on New Foods and Traditional Products

Food Packaging Hygiene

Microbial Toxins and Related Contamination in the Food Industry

Quality Systems in the Food Industry

Thermal Treatments of Canned Foods