Marco Campus

基本信息

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职业迁徙

个人简介

Full Time Researcher at AGRIS, Agriculture Research Agency of Sardinia. Skills: Food Processing technologies, food chemistry, Food packaging design, Shelf life evaluation, rheology, sensory analyses, Agronomy.

研究兴趣

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Impact of Almond Variety on "amaretti" Cookies As Assessed Through Image Features Modeling, Physical Chemical Measures and Sensory Analyses

Marco Campus,Manuela Sanna, Giandomenico Scanu,Riccardo Di Salvo,Luciano De Pau,Daniela Satta, Antonio Demarcus,Tonina Roggio

Foods（2020）

引用3浏览0WOS引用

Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study

Antonio Paba,Luigi Chessa,Elisabetta Daga,Marco Campus, Monica Bulla,Alberto Angioni, Piergiorgio Sedda,Roberta Comunian

FOODS（2020）

引用6浏览0WOS引用

Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties

Simonetta Fois,Marco Campus,Piero Pasqualino Piu,Silvia Siliani,Manuela Sanna,Tonina Roggio,Pasquale Catzeddu

Foods（2019）

引用17浏览0WOS引用

Technologies and Trends to Improve Table Olive Quality and Safety

Marco Campus,Nurcan Değirmencioğlu,Roberta Comunian

Frontiers in Microbiology（2018）

引用40浏览0引用

Effect of Liquid Sourdough Technology on the Pre-Biotic, Texture, and Sensory Properties of a Crispy Flatbread

Manuela Sanna,Simonetta Fois,Giovanni Falchi,Marco Campus,Tonina Roggio,Pasquale Catzeddu

Food Science and Biotechnology/Food science and biotechnology（2018）

引用11浏览0WOS引用

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

Gabriele Serreli,Alessandra Incani,Angela Atzeri,Alberto Angioni,Marco Campus,Emanuele Cauli, Roberto Zurru,Monica Deiana

JOURNAL OF FOOD SCIENCE（2017）

引用35浏览0WOS引用

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,E. Cauli,F. Piras,R. Zurru,L. Cocolin

LWT（2017）

引用21浏览0引用

腸細胞様細胞における酸化ストレスと膜損傷に対する天然テーブルオリーブフェノール抽出物の抗酸化効果【Powered by NICT】

Serreli Gabriele,Alessandra Incani,Atzeri Angela,Alberto Angioni,Campus Marco,Cauli Emanuele, Zurru Roberto,Deiana Monica

Journal of Food Scienceno. 2 (2017): 385

引用0浏览0引用

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,R. Di Salvo,P. Sedda,A. Angioni,R. Zurru

Food and Bioprocess Technology（2017）

引用7浏览0引用

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