T. Komprda

Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages

T. Komprda · Meat Science · 2004 · 124 citations

Agriculture, Food Science, Microbiology +17

Biogenic amine-forming microbial communities in cheese

Radka Burdychová, T. Komprda · FEMS Microbiology Letters · 2007 · 100 citations · Full text

Agriculture, Food Science, Microbiology +15

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

Agriculture, Dairy Science, Food Science +9

Content and distribution of biogenic amines in Dutch-type hard cheese

T. Komprda, Dana Smělá, Kateřina Novická et al. · Food Chemistry · 2006 · 66 citations

Agriculture, Dairy Science, Food Science +10

Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličan

T. Komprda, J Neznalovà, S. Standara et al. · Meat Science · 2001 · 61 citations

Agriculture, Food Science, Microbiology +17