| Effects of fatty acids on meat quality: a review JD Wood, RI Richardson, GR Nute, AV Fisher, MM Campo, E Kasapidou, ... Meat science 66 (1), 21-32, 2004 | 3260 | 2004 |
| Flavour perception of oxidation in beef MM Campo, GR Nute, SI Hughes, M Enser, JD Wood, RI Richardson Meat Science 72 (2), 303-311, 2006 | 883 | 2006 |
| Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain C Sañudo, ME Enser, MM Campo, GR Nute, G Marıa, I Sierra, JD Wood Meat science 54 (4), 339-346, 2000 | 482 | 2000 |
| Beef colour evolution as a function of ultimate pH M Abril, MM Campo, A Önenç, C Sañudo, P Albertı́, AI Negueruela Meat science 58 (1), 69-78, 2001 | 350 | 2001 |
| Breed effect on carcase and meat quality of suckling lambs C Sañudo, MM Campo, I Sierra, GA María, JL Olleta, P Santolaria Meat Science 46 (4), 357-365, 1997 | 301 | 1997 |
| Consumer choice and suggested price for pork as influenced by its appearance, taste and information concerning country of origin and organic pig production E Dransfield, TM Ngapo, NA Nielsen, L Bredahl, PO Sjöden, ... Meat science 69 (1), 61-70, 2005 | 276 | 2005 |
| Breed type and ageing time effects on sensory characteristics of beef strip loin steaks MM Campo, C Sañudo, B Panea, P Alberti, P Santolaria Meat Science 51 (4), 383-390, 1999 | 269 | 1999 |
| Assessment of breed type and ageing time effects on beef meat quality using two different texture devices MM Campo, P Santolaria, C Sañudo, J Lepetit, JL Olleta, B Panea, ... Meat Science 55 (4), 371-378, 2000 | 236 | 2000 |
| Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning G Koutsidis, JS Elmore, MJ Oruna-Concha, MM Campo, JD Wood, ... Meat science 79 (2), 270-277, 2008 | 229 | 2008 |
| Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay MT Díaz, I Álvarez, J De la Fuente, C Sañudo, MM Campo, MA Oliver, ... Meat Science 71 (2), 256-263, 2005 | 226 | 2005 |
| Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display E Muela, C Sañudo, MM Campo, I Medel, JA Beltrán Meat science 84 (4), 662-669, 2010 | 224 | 2010 |
| The development of aromas in ruminant meat VC Resconi, A Escudero, MM Campo Molecules 18 (6), 6748-6781, 2013 | 223 | 2013 |
| Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom MF i Furnols, C Realini, F Montossi, C Sañudo, MM Campo, MA Oliver, ... Food Quality and Preference 22 (5), 443-451, 2011 | 214 | 2011 |
| Assessment of commercial lamb meat quality by British and Spanish taste panels C Sañudo, GR Nute, MM Campo, G Maria, A Baker, I Sierra, ME Enser, ... Meat Science 48 (1-2), 91-100, 1998 | 208 | 1998 |
| Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids JS Elmore, MM Campo, M Enser, DS Mottram Journal of Agricultural and Food Chemistry 50 (5), 1126-1132, 2002 | 200 | 2002 |
| Effect of crossbreeding and gender on meat quality and fatty acid composition in pork V Alonso, M del Mar Campo, S Español, P Roncalés, JA Beltrán Meat science 81 (1), 209-217, 2009 | 193 | 2009 |
| Influence of weaning on carcass quality, fatty acid composition and meat quality in intensive lamb production systems C Sañudo, I Sierra, JL Olleta, L Martin, MM Campo, P Santolaria, ... Animal Science 66 (1), 175-187, 1998 | 172 | 1998 |
| Water-soluble precursors of beef flavour: I. Effect of diet and breed G Koutsidis, JS Elmore, MJ Oruna-Concha, MM Campo, JD Wood, ... Meat Science 79 (1), 124-130, 2008 | 160 | 2008 |
| Carcass quality of 10 beef cattle breeds of the Southwest of Europe in their typical production systems J Piedrafita, R Quintanilla, C Sañudo, JL Olleta, MM Campo, B Panea, ... Livestock Production Science 82 (1), 1-13, 2003 | 160 | 2003 |
| Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I—sensory perception MM Campo, GR Nute, JD Wood, SJ Elmore, DS Mottram, M Enser Meat science 63 (3), 367-375, 2003 | 156 | 2003 |
