. . . "Z(MSM6215712402)" . "The aim of this study was to evaluate the effects of temperature and storage time on the formation of biogenic amines (BAs) in the traditional Czech curd cheese (Olomouck\u00E9 tvar\u016F\u017Eky). Samples were stored for 7 weeks at 5 \u00B0C and 20 \u00B0C. BAs were studied as dansyl derivatives by the RP-HPLC method with fluorescence detection, histamine was determined using a photodiode array detector. Physical and chemical properties were analyzed as specified by the Czech National Standard, as were the sensory characteristics (colour, odour, texture and flavour). The major amines found were cadaverine (124-2 413 mg.kg-1) and tyramine (117-1 058 mg.kg-1), followed by putrescine (75-767 mg.kg-1) and histamine (74-411 mg.kg-1). Low concentrations of tryptamine, spermine and spermidine were present. Total concentrations of BAs significantly increased with storage time (P 0.01), depending significantly on temperature (P < 0.01). Total BAs in cheese stored at 20 \u00B0C compared to 5 \u00B0C were more than three times higher, reachi" . "248873" . . . . . . "Kordiovsk\u00E1, Pavl\u00EDna" . . . "Vorlov\u00E1, Lenka" . . . "6"^^ . "79" . "16270" . "6"^^ . "Biogenic Amine Production in Olomouc Curd Cheese (Olomouck\u00E9 tvar\u016F\u017Eky) at Various Storage Conditions"@en . . "Olomouck\u00E9 tvar\u016F\u017Eky; smear-ripened cheese; cadaverine; tyramine; storage conditions; temperature; sensory analysis; HPLC"@en . "1" . . "CZ - \u010Cesk\u00E1 republika" . "RIV/62157124:16270/10:00002917!RIV11-MSM-16270___" . . "RIV/62157124:16270/10:00002917" . . "The aim of this study was to evaluate the effects of temperature and storage time on the formation of biogenic amines (BAs) in the traditional Czech curd cheese (Olomouck\u00E9 tvar\u016F\u017Eky). Samples were stored for 7 weeks at 5 \u00B0C and 20 \u00B0C. BAs were studied as dansyl derivatives by the RP-HPLC method with fluorescence detection, histamine was determined using a photodiode array detector. Physical and chemical properties were analyzed as specified by the Czech National Standard, as were the sensory characteristics (colour, odour, texture and flavour). The major amines found were cadaverine (124-2 413 mg.kg-1) and tyramine (117-1 058 mg.kg-1), followed by putrescine (75-767 mg.kg-1) and histamine (74-411 mg.kg-1). Low concentrations of tryptamine, spermine and spermidine were present. Total concentrations of BAs significantly increased with storage time (P 0.01), depending significantly on temperature (P < 0.01). Total BAs in cheese stored at 20 \u00B0C compared to 5 \u00B0C were more than three times higher, reachi"@en . "0001-7213" . . "Biogenic Amine Production in Olomouc Curd Cheese (Olomouck\u00E9 tvar\u016F\u017Eky) at Various Storage Conditions"@en . . "000276631000019" . . "Biogenic Amine Production in Olomouc Curd Cheese (Olomouck\u00E9 tvar\u016F\u017Eky) at Various Storage Conditions" . . . "Standarov\u00E1, Eva" . . "Biogenic Amine Production in Olomouc Curd Cheese (Olomouck\u00E9 tvar\u016F\u017Eky) at Various Storage Conditions" . . "10"^^ . "Jan\u0161tov\u00E1, Bohum\u00EDra" . . "[F8E47C90D35B]" . . "Acta veterinaria Brno" . "Borkovcov\u00E1, Ivana" . "Dra\u010Dkov\u00E1, Michaela" .