List of works - František Buňka

Amino acid composition of algal products and its contribution to RDI.

scientific article published on 18 November 2013

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

scientific article published on 17 July 2015

Effects of different strains Penicillium nalgiovense in the Nalžovy cheese during ripening.

scientific article published on 7 August 2015

Effects of temperature, pH and NaCl content on in vitro putrescine and cadaverine production through the growth of Serratia marcescens CCM 303.

scientific article published in November 2015

Microflora of processed cheese and the factors affecting it.

scientific article published on 11 September 2015

Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content

scientific article published on 05 April 2017

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

scientific article published on 20 March 2013

Surface energy analysis (SEA) and rheology of powder milk dairy products

scientific article published on 08 November 2014

The effect of different composition of ternary mixtures of emulsifying salts on the consistency of processed cheese spreads manufactured from Swiss-type cheese with different degrees of maturity

scientific article published on 18 February 2016

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

scientific article published on 31 March 2011

The effect of long-term storage on the quality of sterilized processed cheese

scientific article published on 30 August 2014

The effect of rework content addition on the microstructure and viscoelastic properties of processed cheese

scientific article published on 2 February 2018

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

scientific article published on June 8, 2010

The influence of fat and monoacylglycerols on growth of spore-forming bacteria in processed cheese.

scientific article published on 6 May 2014

Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese.

scientific article

Tavené sýry a faktory ovlivňující jejich konzistenci

book edition published in 2017

List of works by František Buňka