Marco Campus
16 Papers
51 Citations
Marco Campus is an academic researcher. The author has contributed to research in topics: Hydroxytyrosol & Lactobacillus pentosus. The author has an hindex of 11, co-authored 16 publications.
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Papers
Stress relaxation behaviour and structural changes of muscle tissues from Gilthead Sea Bream (Sparus aurata L.) following high pressure treatment
Marco Campus,Maria Filippa Addis,Roberto Cappuccinelli,Maria Cristina Porcu,Luca Pretti,Vittorio Tedde,Nicola Secchi,Giuseppe Stara,Tonina Roggio +8 more
TL;DR: In this paper, Sea Bream muscle tissue was subjected to different high pressure treatments, and rheological changes were monitored during storage by means of the stress relaxation test, and the best fit was obtained by application of the three term Maxwell exponential model, followed by the Nussinovich model.
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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,Maria Paola Melis,Gabriele Serreli,Giovanni Bandino,Piergiorgio Sedda,Marco Campus,Carlo Ignazio Giovanni Tuberoso,Monica Deiana +9 more
TL;DR: It is confirmed that TBH treatment causes a significant increase of ROS production, GSH depletion, increase of MDA, fatty acids hydroperoxides and 7-ketocholesterol, and showed first evidence of oxidative imbalance and cell damage due to oxysterols exposure.
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Technologies and Trends to Improve Table Olive Quality and Safety.
TL;DR: Probiotics enriched table olives and strategies to reduce sodium intake are the main topics discussed, and new processing technologies and post packaging interventions to extend the shelf life are illustrated.
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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,E. Cauli,R. Zurru,Monica Deiana +7 more
TL;DR: The phenolic fraction of a naturally fermented cultivar of table olives was investigated for the ability to protect Caco-2 cells against oxidative stress and membrane damage induced by tert-butyl hydroperoxyde (TBH).
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Effectiveness of sweet ovine whey powder in increasing the shelf life of Amaretti cookies
Nicola Secchi,Giuseppe Stara,Roberto Anedda,Marco Campus,Antonio Piga,Tonina Roggio,Pasquale Catzeddu +6 more
TL;DR: In this article, the effect of sweet ovine whey powder on physical-chemical and textural changes during storage of Amaretti cookies was reported, where two batches of cookies were prepared, with and without whey powders.
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