ArticleFoods (Basel, Switzerland)2025
Can the Contents of Biogenic Amines in Olomoucké Tvarůžky Cheeses Be Risky for Consumers?
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
1 citing paper in PubMed.
- Czech Cheeses: Their History, Production, and Chemical and Sensory Qualities.Journal of food science · 2025Review
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Authors and funding
5 authors.
Funding
Abstract
Smear-ripened cheeses are fermented dairy products characterised by an increased content of biogenic amines (BAs). The high contents of these bioactive compounds can negatively affect consumers. The study aimed to observe the contents of BAs and po-lyamines (PAs) in Olomoucké tvarůžky cheeses depending on selected factors (year, batch, ripening/storage time, shape, weight, specific surface area, acidity, and salt content). The results showed that the variability was explained primarily by the batch (83% for the sum of BAs) and by the year (63% for the sum of PAs). The storage time significantly influenced the contents of putrescine, cadaverine, spermidine, and spermine (the explained variability was only 1-3%). The total BA contents negatively correlated with weight (r = -0.6374;
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