Vendula Pachlová

The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese

Leona Buňková, František Buňka, Gabriela Mantlová et al. · Food Microbiology · 2010 · 100 citations

Shelf Life, Storage Conditions, Food Processing +5

Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic

Leona Buňková, Gabriela Adamcová, Kateřina Hudcová et al. · Food Chemistry · 2013 · 73 citations

Small-scale Farms, Food Fermentation, Medicine +9

Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese

Radka Flasarová, Vendula Pachlová, Leona Buňková et al. · Food Chemistry · 2015 · 55 citations

Lactococcus Lactis Subsp, Biogenic Amine Production, Engineering +11

The effect of elevated temperature on ripening of Dutch type cheese

Vendula Pachlová, František Buňka, Radka Flasarová et al. · Food Chemistry · 2011 · 42 citations

Dutch Type Cheese, Food Structure, Elevated Temperature +4

Biogenic amines occurrence in fish meat sampled from restaurants in region of Czech Republic

František Buňka, Pavel Budínský, Blanka Zimáková et al. · Food Control · 2012 · 31 citations

Food Chemistry, Food Authentication, Medicine +9