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Marco Campus

Observed names: Campus, Marco, M. Campus
Observed institution: Sardegna Agricoltura
ORCID: 0000-0002-9434-6613
Observed ORCID: 0000-0002-9434-6613
OpenAlex ID: A5023847082
High Pressure Processing of Meat, Meat Products and Seafood
2010 · Marco Campus · Food Engineering Reviews · 282
Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin
2008 · Marco Campus, Mónica Flores, et al. · Meat Science · 120
Stress relaxation behaviour and structural changes of muscle tissues from Gilthead Sea Bream (Sparus aurata L.) following high pressure treatment
2009 · Marco Campus, Maria Filippa Addis, et al. · Journal of Food Engineering · 91
Technologies and Trends to Improve Table Olive Quality and Safety
2018 · Marco Campus, Nurcan Değirmencioğlu, et al. · Frontiers in Microbiology · 73
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Extra virgin olive oil phenolic extracts counteract the pro-oxidant effect of dietary oxidized lipids in human intestinal cells
2016 · Alessandra Incani, Gessica Serra, et al. · Food and Chemical Toxicology · 71
Antioxidant Effect of Natural Table Olives Phenolic Extract Against Oxidative Stress and Membrane Damage in Enterocyte‐Like Cells
2017 · Gabriele Serreli, Alessandra Incani, et al. · Journal of Food Science · 48
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Effectiveness of sweet ovine whey powder in increasing the shelf life of Amaretti cookies
2010 · Nicola Secchi, Giuseppe Stara, et al. · LWT · 35
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Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics
2017 · R. Comunian, I. Ferrocino, et al. · LWT · 33
Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties
2019 · Simonetta Fois, Marco Campus, et al. · Foods · 31
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Effectiveness of a computer vision technique in the characterization of wild and farmed olives
2016 · Fabio Piras, Oscar Grillo, et al. · Computers and Electronics in Agriculture · 29
Evaluation of a single strain starter culture, a selected inoculum enrichment, and natural microflora in the processing of Tonda di Cagliari natural table olives: Impact on chemical, microbiological, sensory and texture quality
2015 · M. Campus, P. Sedda, et al. · LWT · 25
Effect of Modified Atmosphere Packaging on Quality Index Method (QIM) Scores of Farmed Gilthead Seabream ( Sparus aurata L.) at Low and Abused Temperatures
2011 · Marco Campus, Elia Bonaglini, et al. · Journal of Food Science · 20
Towards Controlled Fermentation of Table Olives: LAB Starter Driven Process in an Automatic Pilot Processing Plant
2017 · M. Campus, E. Cauli, et al. · Food and Bioprocess Technology · 19
Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread
2018 · Manuela Sanna, Simonetta Fois, et al. · Food Science and Biotechnology · 18
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Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study
2020 · Antonio Paba, Luigi Chessa, et al. · Foods · 14
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Impact of Almond Variety on “Amaretti” Cookies as Assessed through Image Features Modeling, Physical Chemical Measures and Sensory Analyses
2020 · Marco Campus, Manuela Sanna, et al. · Foods · 6
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Efficacy of a Native Microbial Starter in Promoting Table Olive Fermentation: An Industrial-Scale Trial at Controlled and Ambient Temperature
2025 · Marco Campus, Francesco Corrias, et al. · Foods · 4
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Spatial Modeling of Olive Oil Polyphenol Content and Phenolic Terroirs Using Empirical Bayesian Kriging Regression Prediction
2026 · Marco Campus, Fabio Piras, et al. · Agronomy
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Natural table olives phenolic extract counteract the harmful effects of oxidative stress in human intestinal cells.
2016 · Serreli, Gabriele, Incani, Alessandra, et al. · UNICA IRIS Institutional Research Information System (University of Cagliari)
Efficacia a Tollerabilità Della Dual Therapy Raltegravir+darunavir/ritonavir Nellapratica Clinica
2015 · Giordano Madeddu, P De Donno, et al. · UnissResearch (Università degli Studi di Sassari)
Works count: 34
Citation count: 919
H-index: 14
I10-index: 15
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