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	1.	Modeling the angiotensin-converting enzyme inhibitory activity of peptide mixtures obtained from cheese whey hydrolysates using concentration-response curves. [electronic resource] by Estévez, Natalia Fuciños, Pablo Sobrosa, Ana C Pastrana, Lorenzo Pérez, Nelson Luisa Rúa, M Producer: 20130301 In: Biotechnology progress vol. 28 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Structural and thermo-rheological analysis of solutions and gels of a β-lactoglobulin fraction isolated from bovine whey. [electronic resource] by Estévez, Natalia Fuciños, Pablo Bargiela, Verónica Pastrana, Lorenzo Tovar, Clara Asunción Luisa Rúa, M Producer: 20160901 In: Food chemistry vol. 198 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Production and characterization of two N-terminal truncated esterases from Thermus thermophilus HB27 in a mesophilic yeast: effect of N-terminus in thermal activity and stability. [electronic resource] by Fuciños, Pablo Atanes, Estrella López-López, Olalla Esperanza Cerdán, M Isabel González-Siso, M Pastrana, Lorenzo Luisa Rúa, M Producer: 20110930 In: Protein expression and purification vol. 78 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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