| High pressure processing of meat, meat products and seafood M Campus Food Engineering Reviews 2 (4), 256-273, 2010 | 317 | 2010 |
| 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 | 138 | 2008 |
| 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 | 119 | 2010 |
| Extra virgin olive oil phenolic extracts counteract the pro-oxidant effect of dietary oxidized lipids in human intestinal cells A Incani, G Serra, A Atzeri, MP Melis, G Serreli, G Bandino, P Sedda, ... Food and Chemical Toxicology 90, 171-180, 2016 | 62 | 2016 |
| Technologies and trends to improve table olive quality and safety M Campus, N Değirmencioğlu, R Comunian Frontiers in microbiology 9, 617, 2018 | 51 | 2018 |
| Antioxidant effect of natural table olives phenolic extract against oxidative stress and membrane damage in enterocyte‐like cells G Serreli, A Incani, A Atzeri, A Angioni, M Campus, E Cauli, R Zurru, ... Journal of food science 82 (2), 380-385, 2017 | 46 | 2017 |
| Effectiveness of sweet ovine whey powder in increasing the shelf life of Amaretti cookies N Secchi, G Stara, R Anedda, M Campus, A Piga, T Roggio, P Catzeddu LWT-Food Science and Technology 44 (4), 1073-1078, 2011 | 40 | 2011 |
| Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics R Comunian, I Ferrocino, A Paba, E Daga, M Campus, R Di Salvo, ... LWT 84, 64-72, 2017 | 27 | 2017 |
| Effect of Modified Atmosphere Packaging on Quality Index Method (QIM) Scores of Farmed Gilthead Seabream (Sparus aurata L.) at Low and Abused Temperatures M Campus, E Bonaglini, R Cappuccinelli, MC Porcu, R Tonelli, T Roggio Journal of food science 76 (3), S185-S191, 2011 | 26 | 2011 |
| 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 … M Campus, P Sedda, E Cauli, F Piras, R Comunian, A Paba, E Daga, ... LWT-Food Science and Technology 64 (2), 671-677, 2015 | 24 | 2015 |
| Effectiveness of a computer vision technique in the characterization of wild and farmed olives F Piras, O Grillo, G Venora, G Lovicu, M Campus, G Bacchetta Computers and Electronics in Agriculture 122, 86-93, 2016 | 23 | 2016 |
| Fresh pasta manufactured with fermented whole wheat semolina: Physicochemical, sensorial, and nutritional properties S Fois, M Campus, PP Piu, S Siliani, M Sanna, T Roggio, P Catzeddu Foods 8 (9), 422, 2019 | 21 | 2019 |
| Towards controlled fermentation of table olives: lab starter driven process in an automatic pilot processing plant M Campus, E Cauli, E Scano, F Piras, R Comunian, A Paba, E Daga, ... Food and Bioprocess Technology 10, 1063-1073, 2017 | 15 | 2017 |
| Effect of liquid sourdough technology on the pre-biotic, texture, and sensory properties of a crispy flatbread M Sanna, S Fois, G Falchi, M Campus, T Roggio, P Catzeddu Food science and biotechnology 28, 721-730, 2019 | 14 | 2019 |
| Variability in composition, sensory profiles and volatile compounds of Sardinian monovarietal virgin olive oils grown in different areas M Campus, P Sedda, D Delpiano, S Secci, G Damasco, R Zurru, ... Rivista Italiana delle Sostanze Grasse 90 (4), 237-248, 2013 | 12 | 2013 |
| Do best-selected strains perform table olive fermentation better than undefined biodiverse starters? A comparative study A Paba, L Chessa, E Daga, M Campus, M Bulla, A Angioni, P Sedda, ... Foods 9 (2), 135, 2020 | 8 | 2020 |
| Impact of almond variety on “amaretti” cookies as assessed through image features modeling, physical chemical measures and sensory analyses M Campus, M Sanna, G Scanu, R Di Salvo, L De Pau, D Satta, ... Foods 9 (9), 1272, 2020 | 4 | 2020 |
| Attitudine alla trasformazione di varietà di mandorle prodotte in Sardegna: primi risultati sperimentali T Roggio, M Campus | | 2019 |
| This Accepted Author Manuscript (AAM) is copyrighted and published by Elsevier. It is posted here by agreement between Elsevier and the University of Turin. Changes resulting … R Comunian, I Ferrocino, A Paba, E Daga, M Campus, R Di Salvo, ... LWT-Food Science and Technology 84, 64-72, 2017 | | 2017 |
| Natural table olives phenolic extract counteract the harmful effects of oxidative stress in human intestinal cells G Serreli, A Incani, A Atzeri, A Angioni, M Campus, E Cauli, R Zurru, ... Journal of International Society of Antioxidants in Nutrition & Health 3 (4 …, 2016 | | 2016 |
