Nicola Mangieri

8PUBLICATIONS
17CO-AUTHORS
Food chemistry and food sensory scienceFermentationScience, technology and engineering curriculum and pedagogyFood packaging, preservation and processingFood technology
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Publications (8)

|Mar 23, 2026
Exploring food spoilage: an inquiry-based laboratory for food microbiology education.

Nicola Mangieri, Stefania Arioli, Michele Isotti

|Nov 30, 2025
Unveiling the Potential of Lentilactobacillus hilgardii in Malolactic Fermentation: Comparative Genomics and Fermentation Dynamics.

Giacomo Mantegazza, Nicola Mangieri, Elnaz Vojoudi Yazdi

|Feb 07, 2025
Hands-on learning for probiotic quality assessment: enhancing microbiology education through applied microbial counting techniques.

Nicola Mangieri, Stefania Arioli, Pasquale Russo

|Jan 11, 2024
Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking.

Pasquale Russo, Iñaki Diez-Ozaeta, Nicola Mangieri

|Nov 25, 2023
Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey.

Norbert Raak, Nicola Mangieri, Roberto Foschino

|May 28, 2022
Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials.

Nicola Mangieri, Davide Ambrosini, Stefano Baroffio

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Frequent Collaborators

3 joint publications

Roberto Foschino

3 joint publications

Pasquale Russo

2 joint publications

Claudia Picozzi

2 joint publications

Diego Mora