1. Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness. (1st April 2018) Authors: López-Pedrouso, M.; Pérez-Santaescolástica, C.; Franco, D.; Fulladosa, E.; Carballo, J.; Zapata, C.; Lorenzo, J.M. Journal: Food chemistry Issue: Volume 244(2018) Page Start: 238 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Fluorescence guided fully endoscopic axillary dissection for locally advanced breast cancer. A feasible novel technique. (November 2022) Authors: York, E.; Guevara, J.; Gómez, J.; Corripio, R.; Zapata, C.; Recarte, M.; Sánchez, J.I.; Larrañaga, I.; Fondevila, C. Journal: European journal of cancer Issue: Volume 175(2022)Supplement 1 Page Start: S28 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Measuring quantitative proteomic distance between Spanish beef breeds. (15th June 2020) Authors: Rodríguez-Vázquez, R.; Mato, A.; López-Pedrouso, M.; Franco, D.; Sentandreu, M.A.; Zapata, C. Journal: Food chemistry Issue: Volume 315(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions. (August 2019) Authors: López-Pedrouso, M.; Pérez-Santaescolástica, C.; Franco, D.; Carballo, J.; Zapata, C.; Lorenzo, J.M. Journal: Food research international Issue: Volume 122(2019) Page Start: 635 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗