Application of Bacteriophages on Shiga Toxin-Producing <i>Escherichia coli</i> (STEC) Biofilm by Nicola Mangieri, Roberto Foschino, Claudia Picozzi

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Evaluation of a Potential Bacteriophage Cocktail for the Control of Shiga-Toxin Producing Escherichia coli in Food by Nicola Mangieri, Claudia Picozzi, Riccardo Cocuzzi, Roberto Foschino

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Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey by Norbert Raak, Nicola Mangieri, Roberto Foschino, Milena Corredig

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Influence of cheese making process on STEC bacteriophage release by Nicola Mangieri, Rui P. Vieira, Rui P. Vieira, Claudia Picozzi

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Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials by Nicola Mangieri, Davide Ambrosini, Stefano Baroffio, Ileana Vigentini, Roberto Foschino, Ivano De Noni

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Wild Grape-Associated Yeasts as Promising Biocontrol Agents against Vitis vinifera Fungal Pathogens by Gustavo Cordero-Bueso, Nicola Mangieri, David Maghradze, Roberto Foschino, Federica Valdetara, Jesús M. Cantoral, Ileana Vigentini

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Unlocking the potential of oil by-products: Investigating the influence of co-culture fermentation on phenolic acid degradation in side stream blends from oil and dairy industry by Anna Michalska-Ciechanowska, Klaudia Masztalerz, Nicola Mangieri, Roberto Foschino, Krzysztof Lech, Aneta Wojdyło, Paulina Nowicka, Jessica Brzezowska

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Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique by Nicola Mangieri, Gerardo Rosciano, Davide Porcellato, Anja Ruud Winther, Ivano De Noni, Daniela Fracassetti, Roberto Foschino, Ileana Vigentini

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Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing <i>Weisella cibaria</i> Strains for Gluten-Free Baking by Pasquale Russo, Iñaki Diez-Ozaeta, Nicola Mangieri, Mercedes Tamame, Giuseppe Spano, Maria Teresa Dueñas, Paloma López, Mari Luz Mohedano

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Sisymbrium Officinale (the Singers’ Plant) as an Ingredient: Analysis of Somatosensory Active Volatile Isothiocyanates in Model Food and Drinks by Patrizia De Nisi, Gigliola Borgonovo, Samuele Tramontana, Silvia Grassi, Claudia Picozzi, Leonardo Scaglioni, Stefania Mazzini, Nicola Mangieri, Angela Bassoli

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