Publications by authors named "Frantisek Bunka"

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Reduction of histamine, putrescine and cadaverine by the bacteria Lacticaseibacillus casei depending on selected factors in the real condition of the dairy product.
Lucie Klementová, Khatantuul Purevdorj, Irena Butor, Petra Jančová, Dagmar Bábková

Food Microbiol· February 2024

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Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content.
Zuzana Lazárková, Alena Kratochvílová, Richardos Nikolaos Salek, Zdeněk Polášek, Ladislav Šiška

Foods· June 2023

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Effect of Selected Factors Influencing Biogenic Amines Degradation by Isolated from Food.
Irena Butor, Petra Jančová, Khatantuul Purevdorj, Lucie Klementová, Maciej Kluz

Microorganisms· April 2023

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Occurrence of Biogenic Amines in Wines from the Central European Region (Zone B) and Evaluation of Their Safety.
Zuzana Míšková, Eva Lorencová, Richardos Nikolaos Salek, Tereza Koláčková, Ludmila Trávníková

Foods· April 2023

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Physicochemical and Sensory Properties of Czech Lager Beers with Increasing Original Wort Extract Values during Cold Storage.
Richardos Nikolaos Salek, Eva Lorencová, Robert Gál, Vendula Kůrová, Kristýna Opustilová

Foods· October 2022

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Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage.
Tomáš Šopík, Zuzana Lazárková, Richardos Nikolaos Salek, Jaroslav Talár, Khatantuul Purevdorj

Foods· July 2022

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Detection and relative quantification of amine oxidase gene () in : application of real-time quantitative PCR.
Hana Pištěková, Petra Jančová, Leona Buňková, Tomáš Šopík, Kristýna Maršálková

J Food Sci Technol· March 2022

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The impact of cell-free supernatants of Lactococcus lactis subsp. lactis strains on the tyramine formation of Lactobacillus and Lactiplantibacillus strains isolated from cheese and beer.
Khatantuul Purevdorj, Leona Buňková, Andrea Dlabajová, Erika Čechová, Vendula Pachlová

Food Microbiol· October 2021

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Occurrence of Biogenic Amines Producers in the Wastewater of the Dairy Industry.
Petra Jančová, Vendula Pachlová, Erika Čechová, Karolína Cedidlová, Jana Šerá

Molecules· November 2020

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Application of qPCR for multicopper oxidase gene (MCO) in biogenic amines degradation by Lactobacillus casei.
Hana Pištěková, Petra Jančová, Lucie Berčíková, František Buňka, Iveta Sokolová

Food Microbiol· October 2020

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Modelling biogenic amines in fish meat in Central Europe using censored distributions.
Michal Fusek, Jaroslav Michálek, Leona Buňková, František Buňka

Chemosphere· July 2020

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The effect of rework content addition on the microstructure and viscoelastic properties of processed cheese.
Michaela Černíková, Jana Nebesářová, Richardos Nikolaos Salek, Romana Popková, František Buňka

J Dairy Sci· April 2018

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Microflora of processed cheese and the factors affecting it.
Leona Buňková, František Buňka

Crit Rev Food Sci Nutr· July 2017

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Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content.
Michaela Černíková, Jana Nebesářová, Richardos Nikolaos Salek, Lada Řiháčková, František Buňka

J Dairy Sci· June 2017

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Effects of temperature, pH and NaCl content on in vitro putrescine and cadaverine production through the growth of Serratia marcescens CCM 303.
Zuzana Bubelová, František Buňka, Monika Taťáková, Kateřina Štajnochová, Khatantuul Purevdorj

J Environ Sci Health B· July 2016

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Effects of different strains Penicillium nalgiovense in the Nalžovy cheese during ripening.
Josef Mrázek, Vendula Pachlová, František Buňka, Michaela Černíková, Vladimír Dráb

J Sci Food Agric· May 2016

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Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese.
Radka Flasarová, Vendula Pachlová, Leona Buňková, Anna Menšíková, Nikola Georgová

Food Chem· March 2016

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The effect of long-term storage on the quality of sterilized processed cheese.
Zuzana Bubelová, Bohuslava Tremlová, Leona Buňková, Matej Pospiech, Eva Vítová

J Food Sci Technol· August 2015

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Surface energy analysis (SEA) and rheology of powder milk dairy products.
Lubomír Lapčík, Barbora Lapčíková, Eva Otyepková, Michal Otyepka, Jakub Vlček

Food Chem· May 2015

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The influence of fat and monoacylglycerols on growth of spore-forming bacteria in processed cheese.
Iva Hauerlandová, Eva Lorencová, František Buňka, Jan Navrátil, Kristýna Janečková

Int J Food Microbiol· July 2014

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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, Helena Velichová, Vendula Pachlová

Food Chem· November 2013

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Novel touchdown-PCR method for the detection of putrescine producing gram-negative bacteria in food products.
Leona Wunderlichová, Leona Buňková, Marek Koutný, Tomáš Valenta, František Buňka

Food Microbiol· June 2013

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Decarboxylation activity of enterococci isolated from rabbit meat and staphylococci isolated from trout intestines.
Pavel Pleva, Leona Buňková, Andrea Lauková, Eva Lorencová, Vlastimil Kubáň

Vet Microbiol· October 2012

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The effect of lactose, NaCl and an aero/anaerobic environment on the tyrosine decarboxylase activity of Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis.
Leona Buňková, František Buňka, Eva Pollaková, Tereza Podešvová, Vladimír Dráb

Int J Food Microbiol· May 2011

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The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese.
Leona Bunková, Frantisek Bunka, Gabriela Mantlová, Andrea Cablová, Ivo Sedlácek

Food Microbiol· October 2010

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