Marco Campus

Marco Campus

Agricultural Research Agency of Sardinia - / Italy
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 5010525
person_outline Marco Campus's MOST POPULAR ARTICLES
1-) High pressure processing of meat, meat products and seafood M Campus Food Engineering Reviews 2 (4), 256-273, 2010 2902010
2-) Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin M Campus, M Flores, A Martinez, F Toldrá Meat science 80 (4), 1174-1181, 2008 1322008
3-) Stress relaxation behaviour and structural changes of muscle tissues from Gilthead Sea Bream (Sparus aurata L.) following high pressure treatment M Campus, MF Addis, R Cappuccinelli, MC Porcu, L Pretti, V Tedde, ... Journal of Food Engineering 96 (2), 192-198, 2010 1072010
4-) Extra virgin olive oil phenolic extracts counteract the pro-oxidant effect of dietary oxidized lipids in human intestinal cellsA Incani, G Serra, A Atzeri, MP Melis, G Serreli, G Bandino, P Sedda, ...Food and Chemical Toxicology 90, 171-180, 2016662016
5-) Technologies and trends to improve table olive quality and safetyM Campus, N Değirmencioğlu, R ComunianFrontiers in microbiology 9, 617, 2018572018