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pachlova v[au]
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Pachova V[au]
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Occurrence of Biogenic Amines Producers in the Wastewater of the Dairy Industry.
Molecules. 2020 Nov 5;25(21):5143. doi: 10.3390/molecules25215143.
Molecules. 2020.
PMID: 33167326
Free PMC article.
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.
Purevdorj K, Buňková L, Dlabajová A, Čechová E, Pachlová V, Buňka F.
Purevdorj K, et al. Among authors: pachlova v.
Food Microbiol. 2021 Oct;99:103813. doi: 10.1016/j.fm.2021.103813. Epub 2021 Apr 16.
Food Microbiol. 2021.
PMID: 34119100
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Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese.
Flasarová R, Pachlová V, Buňková L, Menšíková A, Georgová N, Dráb V, Buňka F.
Flasarová R, et al. Among authors: pachlova v.
Food Chem. 2016 Mar 1;194:68-75. doi: 10.1016/j.foodchem.2015.07.069. Epub 2015 Jul 17.
Food Chem. 2016.
PMID: 26471528
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Effects of different strains Penicillium nalgiovense in the Nalžovy cheese during ripening.
Mrázek J, Pachlová V, Buňka F, Černíková M, Dráb V, Bejblová M, Staněk K, Buňková L.
Mrázek J, et al. Among authors: pachlova v.
J Sci Food Agric. 2016 May;96(7):2547-54. doi: 10.1002/jsfa.7375. Epub 2015 Sep 11.
J Sci Food Agric. 2016.
PMID: 26251231
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The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese.
Bunková L, Bunka F, Mantlová G, Cablová A, Sedlácek I, Svec P, Pachlová V, Krácmar S.
Bunková L, et al. Among authors: pachlova v.
Food Microbiol. 2010 Oct;27(7):880-8. doi: 10.1016/j.fm.2010.04.014. Epub 2010 Jun 8.
Food Microbiol. 2010.
PMID: 20688229
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Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic.
Buňková L, Adamcová G, Hudcová K, Velichová H, Pachlová V, Lorencová E, Buňka F.
Buňková L, et al. Among authors: pachlova v.
Food Chem. 2013 Nov 1;141(1):548-51. doi: 10.1016/j.foodchem.2013.03.036. Epub 2013 Mar 20.
Food Chem. 2013.
PMID: 23768392
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