1. Blahovec, J., 1996a, Stress relaxation phenomena in vegetable tissue. Experimental results. Journal of Materials Science
31: 1729–1734.
2. Blahovec, J., 1996b, Thermal activated theories of stress relaxation in vegetable flesh. In Stress relaxation in solids of biological origin (J. Blahovec, edt.). Czech University of Agriculture Prague, pp. 30–39.
3. Blahovec, J., 2001, Improved rate controlled model for stress relaxation in vegetable tissue. International Agrophysics
15: 73–78.
4. Blahovec, J., and Esmir, A.A.S., 2001a, Precise study of cooked potato texture. J. Texture Studies
32: 165–184
5. Blahovec, J., and Esmir, A.A.S., 2001b, Stress relaxation in cooked potato tubers expressed by improved rate controlled model. International J. Food Properties
4: 485–500.