Marco Campus

High Pressure Processing of Meat, Meat Products and Seafood

Marco Campus · Food Engineering Reviews · 2010 · 247 citations

High Hydrostatic Pressure, High-pressure Processing, Pressure Processing +8

Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin

Marco Campus, Mónica Flores, Antonio Martínez et al. · Meat Science · 2008 · 113 citations

Food Chemistry, Engineering, High Pressure Treatment +8

Stress relaxation behaviour and structural changes of muscle tissues from Gilthead Sea Bream (Sparus aurata L.) following high pressure treatment

Marco Campus, María Filippa Addis, Roberto Cappuccinelli et al. · Journal of Food Engineering · 2009 · 87 citations

Mechanobiology, Muscle Physiology, Muscle Function +11

Extra virgin olive oil phenolic extracts counteract the pro-oxidant effect of dietary oxidized lipids in human intestinal cells

Alessandra Incani, Gessica Serra, Angela Atzeri et al. · Food and Chemical Toxicology · 2016 · 67 citations · Full text

Food Chemistry, Nutrition, Biochemistry +12

Antioxidant Effect of Natural Table Olives Phenolic Extract Against Oxidative Stress and Membrane Damage in Enterocyte‐Like Cells

Gabriele Serreli, Alessandra Incani, Angela Atzeri et al. · Journal of Food Science · 2017 · 44 citations · Full text