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Michaela Černíková, Vendula Pachlová, Ondřej Holas, Kateřina Moudrá, Kateřina Slintáková & František Buňka. (2017) The Effect of Dairy Fat Source on Viscoelastic Properties of Full‐Fat Processed Cheese Spreads. European Journal of Lipid Science and Technology 120:1, pages 1700319.
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Rubén Torregrosa, Mercé Balcells, Mercé Torres & Ramon Canela-Garayoa. (2014) Chemoenzymatic Solvent-free Synthesis of 1-Monopalmitin Using a Microwave Reactor. Natural Product Communications 9:8, pages 1934578X1400900.
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Iva Hauerlandová, Eva Lorencová, František Buňka, Jan Navrátil, Kristýna Janečková & Leona Buňková. (2014) The influence of fat and monoacylglycerols on growth of spore-forming bacteria in processed cheese. International Journal of Food Microbiology 182-183, pages 37-43.
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Iva Doležálková, Rahula Janiš, Leona Buňková, Petr Slobodian & Robert Vícha. (2013) Preparation, Characterization and Antibacterial Activity of 1-Monoacylglycerol of Adamantane-1-Carboxylic Acid. Journal of Food Biochemistry 37:5, pages 544-553.
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Ahmad Shakerardekani, Roselina Karim, Hasanah Mohd Ghazali & Nyuk Ling Chin. (2013) The Effect of Monoglyceride Addition on the Rheological Properties of Pistachio Spread. Journal of the American Oil Chemists' Society 90:10, pages 1517-1521.
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Xin-yu Li, Dong Li, Li-jun Wang, Min Wu & Benu Adhikari. (2012) The effect of addition of flaxseed gum on the rheological behavior of mixed flaxseed gum–casein gels. Carbohydrate Polymers 88:4, pages 1214-1220.
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Zuzana Hanáková, František Buňka, Eva Weiserová & Rahula Janiš. (2012) The viscosity of processed cheese sauces depending on addition type and concentration of 1-monoglycerides. Potravinarstvo Slovak Journal of Food Sciences 6:2, pages 23-25.
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ZUZANA LAZÁRKOVÁ, FRANTIŠEK BUŇKA, LEONA BUŇKOVÁ, FELIX HOLÁŇ, STANISLAV KRÁČMAR & JAN HRABĚ. (2011) THE EFFECT OF DIFFERENT HEAT STERILIZATION REGIMES ON THE QUALITY OF CANNED PROCESSED CHEESE. Journal of Food Process Engineering 34:6, pages 1860-1878.
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Leona Buňková, František Buňka, Rahula Janiš, Jiří Krejčí, Iva Doležálková, Zdeněk Pospíšil, Jan Růžička & Bohuslava Tremlová. (2011) Comparison of antibacterial effect of seven 1-monoglycerides on food-borne pathogens or spoilage bacteria. Acta Veterinaria Brno 80:1, pages 29-39.
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Zuzana Lazárková, František Buňka, Leona Buňková, Pavel Valášek, Stanislav Kráčmar & Jan Hrabě. (2010) Application of different sterilising modes and the effects on processed cheese quality. Czech Journal of Food Sciences 28:3, pages 168-176.
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Ivana Macků, František Buňka, Barbora Voldánová & Vladimír Pavlínek. (2009) Effect of addition of selected solid cosolutes on viscoelastic properties of model processed cheese containing pectin. Food Hydrocolloids 23:8, pages 2078-2084.
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František Buňka, Oldřich Kříž, Alena Veličková, Leona Buňková & Stanislav Kráčmar. (2009) Effect of acid hydrolysis time on amino acid determination in casein and processed cheeses with different fat content. Journal of Food Composition and Analysis 22:3, pages 224-232.
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Ivana Macků, František Buňka, Vladimír Pavlínek, Petra Leciánová & Jan Hrabě. (2008) The effect of pectin concentration on viscoelastic and sensory properties of processed cheese. International Journal of Food Science & Technology 43:9, pages 1663-1670.
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