Pavla Sládková

Tyramine production in Dutch-type semi-hard cheese from two different producers

T. Komprda, Radka Burdychová, Vlastimil Dohnal et al. · Food Microbiology · 2007 · 77 citations

Tyramine Production, Food Engineering, Food Technology +2

Biogenic amine content in dry fermented sausages as influenced by a producer, spice mix, starter culture, sausage diameter and time of ripening

T. Komprda, Pavla Sládková, Vlastimil Dohnal · Meat Science · 2009 · 42 citations

Food Fermentation, Health Sciences, Biotechnology +7

Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages

T. Komprda, Pavla Sládková, E. Petirová et al. · Meat Science · 2010 · 38 citations

Antimicrobial Susceptibility, Food Fermentation, Microbial Contamination +8

Some factors influencing biogenic amines and polyamines content in Dutch-type semi-hard cheese

T. Komprda, Radka Burdychová, Vlastimil Dohnal et al. · European Food Research and Technology · 2007 · 29 citations

Food Chemistry, Dutch-type Semi-hard Cheese, Polyamines Content +2

Effect of some external factors on the content of biogenic amines and polyamines in a smear-ripened cheese

T. Komprda, Eva Rejchrtová, Pavla Sládková et al. · Dairy Science and Technology · 2012 · 21 citations · Full text

Food Chemistry, Smear-ripened Cheese, External Factors +3