{"version":"1.0","provider_name":"FoodTimes","provider_url":"https:\/\/www.foodtimes.eu\/it\/","author_name":"Dario Dongo","author_url":"https:\/\/www.foodtimes.eu\/it\/author\/dario-dongo\/","title":"Due riconoscimenti internazionali a un chimico italiano - FoodTimes","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"0GsJvMUOfG\"><a href=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/due-riconoscimenti-internazionali-a-un-chimico-italiano\/\">Due riconoscimenti internazionali a un chimico italiano<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/due-riconoscimenti-internazionali-a-un-chimico-italiano\/embed\/#?secret=0GsJvMUOfG\" width=\"600\" height=\"338\" title=\"&#8220;Due riconoscimenti internazionali a un chimico italiano&#8221; &#8212; FoodTimes\" data-secret=\"0GsJvMUOfG\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.foodtimes.eu\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2019\/12\/parisi.png","thumbnail_width":640,"thumbnail_height":400,"description":"Un chimico italiano &#8211; l\u2019amico\u00a0Salvatore Parisi\u00a0&#8211; riceve due riconoscimenti presso AOAC (Association of Official Analytical Chemists) International. Organizzazione costituita nel 1884 con il nome di\u00a0Association of Official Agricultural Chemists. (1) In una breve intervista, un grande stimolo ai ricercatori in Italia. Salvatore Parisi, 23 anni di premiata ricerca Salvatore Parisi\u00a0viene premiato come\u00a0AOAC Expert Review Panel [&hellip;]"}