R. Kubec

发表

Gas chromatographic determination of S-alk(en)ylcysteine sulfoxides.

M. Svobodová, J. Veĺišek, R. Kubec, 1999, Journal of chromatography. A.

Allium discoloration: precursors involved in onion pinking and garlic greening.

R. Musah, J. Veĺišek, R. Kubec, 2004, Journal of agricultural and food chemistry.

Biosynthesis of food constituents: amino acids: 4. Non-protein amino acids - a review

K. Cejpek, R. Kubec, 2018 .

Antibacterial and Antifungal Activity of Sulfur-Containing Compounds from Petiveria Alliacea L.

R. Musah, R. Kubec, Seokwon Kim, 2005, Journal of ethnopharmacology.

The amino acid precursors and odor formation in society garlic (Tulbaghia violacea Harv.).

R. Musah, J. Veĺišek, R. Kubec, 2002, Phytochemistry.

S-Substituted cysteine derivatives and thiosulfinate formation in Petiveria alliacea-part II.

R. Musah, R. Kubec, Seokwon Kim, 2002, Phytochemistry.

Studies of a Novel Cysteine Sulfoxide Lyase from Petiveria alliacea: The First Heteromeric Alliinase1[W][OA]

R. Musah, R. Kubec, A. Jadhav, 2009, Plant Physiology.

Discovery and Characterization of a Novel Lachrymatory Factor Synthase in Petiveria alliacea and Its Influence on Alliinase-Mediated Formation of Biologically Active Organosulfur Compounds1[W][OA]

R. Musah, R. Kubec, Quan He, 2009, Plant Physiology.

Volatile compounds thermally generated from S-propylcysteine and S-propylcysteine sulfoxide-aroma precursors of Allium vegetables.

J. Veĺišek, R. Kubec, V. Drhova, 1999, Journal of agricultural and food chemistry.

Allium discoloration: the precursor and formation of the red pigment in giant onion (Allium giganteum Regel) and some other subgenus Melanocrommyum species.

P. Kučerová, P. Šimek, Lukáš Václavík, 2011, Journal of agricultural and food chemistry.

The effect of storage and processing on antimicrobial activity of Tulbaghia violacea

R. Kubec, K. Ranglová, P. Krejčová, 2015 .

Flavor precursors and sensory-active sulfur compounds in alliaceae species native to South Africa and South America.

N. García, R. Kubec, P. Krejčová, 2013, Journal of agricultural and food chemistry.

Precursors and formation of pyrithione and other pyridyl-containing sulfur compounds in drumstick onion, Allium stipitatum.

J. Hajšlová, P. Šimek, Lukáš Václavík, 2011, Journal of agricultural and food chemistry.

Applications of direct analysis in real time-mass spectrometry (DART-MS) in Allium chemistry. (Z)-butanethial S-oxide and 1-butenyl thiosulfinates and their S-(E)-1-butenylcysteine S-oxide precursor from Allium siculum.

R. Musah, R. Cody, A. Dane, 2010, Journal of agricultural and food chemistry.

Isolation of S-n-butylcysteine sulfoxide and six n-butyl-containing thiosulfinates from Allium siculum.

R. Musah, Denise M. McKeon, R. Kubec, 2002, Journal of natural products.

First insights into the mode of action of a "lachrymatory factor synthase"--implications for the mechanism of lachrymator formation in Petiveria alliacea, Allium cepa and Nectaroscordum species.

R. Musah, R. Kubec, A. Jadhav, 2011, Phytochemistry.

Chromatographic methods for determination of S-substituted cysteine derivatives--a comparative study.

E. Dadáková, R. Kubec, 2009, Journal of chromatography. A.

The lachrymatory principle of Petiveria alliacea.

R. Musah, R. Kubec, Seokwon Kim, 2003, Phytochemistry.

Distribution of S-Alk(en)ylcysteine sulfoxides in some Allium species. Identification Of a new flavor precursor: S-ethylcysteine sulfoxide (Ethiin).

M. Svobodová, J. Veĺišek, R. Kubec, 2000, Journal of agricultural and food chemistry.

Cysteine sulfoxide derivatives in Petiveria alliacea.

R. Musah, R. Kubec, 2001, Phytochemistry.

Antiinflammatory and neurological activity of pyrithione and related sulfur-containing pyridine N-oxides from Persian shallot (Allium stipitatum).

G. Stafford, A. Jäger, P. Kučerová, 2014, Journal of ethnopharmacology.

Allithiolanes: Nine Groups of a Newly Discovered Family of Sulfur Compounds Responsible for the Bitter Off-Taste of Processed Onion.

M. Moos, M. Kuzma, R. Kubec, 2018, Journal of agricultural and food chemistry.

Profiles of S-Alk(en)ylcysteine Sulfoxides in Various Garlic Genotypes

J. Ovesná, J. Veĺišek, K. Cejpek, 2018 .

Inhibition of Biofilm Formation, Quorum Sensing and Infection in Pseudomonas aeruginosa by Natural Products-Inspired Organosulfur Compounds

Nathaniel C. Cady, Aaron P. Mosier, N. Cady, 2012, PloS one.

Quantitative determination of S-alk(en)ylcysteine-S-oxides by micellar electrokinetic capillary chromatography.

E. Dadáková, R. Kubec, 2008, Journal of chromatography. A.

Thermal degradation of S-methylcysteine and its sulfoxide-important flavor precursors of Brassica and Allium vegetables

J. Veĺišek, R. Kubec, V. Drhova, 1998 .

Allium discoloration: the color-forming potential of individual thiosulfinates and amino acids: structural requirements for the color-developing precursors.

J. Veĺišek, R. Kubec, 2007, Journal of agricultural and food chemistry.

Discovery and Characterization of a Novel Lachrymatory Factor Synthase in Petiveria alliacea and Its Influence on Alliinase-Mediated Formation of Biologically Active Organosulfur Compounds 1 [ W ] [ OA ]

R. Musah, R. Kubec, Quan He, 2009 .

γ-Glutamyl dipeptides in Petiveria alliacea

R. Musah, R. Kubec, 2005 .

Isoalliin-Derived Thiolanes Formed in Homogenized Onion.

M. Moos, M. Kuzma, R. Kubec, 2019, Journal of agricultural and food chemistry.

Changes of S-alk(en)ylcysteine Sulfoxide Levels During the Growth of Different Garlic Morphotypes

J. Ovesná, J. Veĺišek, R. Kubec, 2018 .

Allium Discoloration: Color Compounds Formed during Pinking of Onion and Leek.

J. Hajšlová, O. Lacina, M. Kuzma, 2015, Journal of agricultural and food chemistry.

Gas-chromatographic determination of S-methylcysteine sulfoxide in cruciferous vegetables

M. Svobodová, J. Veĺišek, R. Kubec, 2001 .

Formation of aldehydes from S-alk(en)ylcysteines and their sulfoxides

J. Davídek, J. Veĺišek, R. Kubec, 2002 .

Chemical composition and classification of culinary and pharmaceutical garlic-based products

J. Davídek, J. Veĺišek, R. Kubec, 1997 .

Determination of substitution sites in monosubstituted five‐membered aromatic heterocycles

P. Kučerová, J. Schraml, R. Kubec, 2011, Magnetic resonance in chemistry : MRC.

Antimicrobial, Cytotoxic, Anti-Inflammatory, and Antioxidant Activity of Culinary Processed Shiitake Medicinal Mushroom (Lentinus edodes, Agaricomycetes) and Its Major Sulfur Sensory-Active Compound-Lenthionine.

P. Hrouzek, J. Hošek, R. Kubec, 2018, International journal of medicinal mushrooms.

Biosynthesis of food constituents : Peptides - a review

K. Cejpek, R. Kubec, Jan Velidek, 2018 .

Sulfur-Containing Volatiles Arising by Thermal Degradation of Alliin and Deoxyalliin

M. Doležal, J. Veĺišek, R. Kubec, 1997 .

Allium Discoloration: Color Compounds Formed during Greening of Processed Garlic.

J. Hajšlová, J. Rubert, R. Kubec, 2017, Journal of agricultural and food chemistry.