Roman Kubec

Summary

Affiliation: Charles University
Country: Czech Republic

Publications

  1. ncbi Precursors and formation of pyrithione and other pyridyl-containing sulfur compounds in drumstick onion, Allium stipitatum
    Roman Kubec
    Department of Applied Chemistry, University of South Bohemia, České Budějovice, Czech Republic
    J Agric Food Chem 59:5763-70. 2011
  2. ncbi Flavor precursors and sensory-active sulfur compounds in alliaceae species native to South Africa and South America
    Roman Kubec
    Department of Applied Chemistry, University of South Bohemia, Branisovska 31, 370 05 Ceske Budejovice, Czech Republic
    J Agric Food Chem 61:1335-42. 2013
  3. ncbi 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
    Roman Kubec
    Department of Applied Chemistry, University of South Bohemia, Branisovska 31, 370 05 Ceske Budejovice, Czech Republic
    J Agric Food Chem 58:1121-8. 2010
  4. ncbi Chromatographic methods for determination of S-substituted cysteine derivatives--a comparative study
    Roman Kubec
    Department of Applied Chemistry, University of South Bohemia, Branisovska 31, 37005 Ceske Budejovice, Czech Republic
    J Chromatogr A 1216:6957-63. 2009
  5. ncbi Quantitative determination of S-alk(en)ylcysteine-S-oxides by micellar electrokinetic capillary chromatography
    Roman Kubec
    Department of Applied Chemistry, University of South Bohemia, 370 05 Ceske Budejovice, Czech Republic
    J Chromatogr A 1212:154-7. 2008
  6. ncbi Allium discoloration: the color-forming potential of individual thiosulfinates and amino acids: structural requirements for the color-developing precursors
    Roman Kubec
    Department of Chemistry, University of South Bohemia, Branisovska 31, 370 05 Ceske Budejovice, Czech Republic
    J Agric Food Chem 55:3491-7. 2007
  7. ncbi Allium discoloration: the precursor and formation of the red pigment in giant onion (Allium giganteum Regel) and some other subgenus Melanocrommyum species
    Petra Kucerová
    Department of Applied Chemistry, University of South Bohemia, Branišovská 31, 370 05 České Budějovice, Czech Republic
    J Agric Food Chem 59:1821-8. 2011
  8. ncbi Allium discoloration: precursors involved in onion pinking and garlic greening
    Roman Kubec
    Department of Food Chemistry and Analysis, Institute of Chemical Technology, , 166 28 Prague, Czech Republic
    J Agric Food Chem 52:5089-94. 2004
  9. ncbi S-Substituted cysteine derivatives and thiosulfinate formation in Petiveria alliacea-part II
    Roman Kubec
    Department of Chemistry, State University of New York at Albany, 12222, USA
    Phytochemistry 61:675-80. 2002
  10. ncbi Isolation of S-n-butylcysteine sulfoxide and six n-butyl-containing thiosulfinates from Allium siculum
    Roman Kubec
    Department of Chemistry, State University of New York at Albany, Albany, New York 12222, USA
    J Nat Prod 65:960-4. 2002

Detail Information

Publications11

  1. ncbi Precursors and formation of pyrithione and other pyridyl-containing sulfur compounds in drumstick onion, Allium stipitatum
    Roman Kubec
    Department of Applied Chemistry, University of South Bohemia, České Budějovice, Czech Republic
    J Agric Food Chem 59:5763-70. 2011
    ..This represents the first report of pyrithione formation as a natural product...
  2. ncbi Flavor precursors and sensory-active sulfur compounds in alliaceae species native to South Africa and South America
    Roman Kubec
    Department of Applied Chemistry, University of South Bohemia, Branisovska 31, 370 05 Ceske Budejovice, Czech Republic
    J Agric Food Chem 61:1335-42. 2013
    ..We believe that especially several Tulbaghia species deserve to attract much greater attention from the food industry thanks to their pungent garlicky taste and unusual yet pleasant alliaceous smell...
  3. ncbi 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
    Roman Kubec
    Department of Applied Chemistry, University of South Bohemia, Branisovska 31, 370 05 Ceske Budejovice, Czech Republic
    J Agric Food Chem 58:1121-8. 2010
    ....
  4. ncbi Chromatographic methods for determination of S-substituted cysteine derivatives--a comparative study
    Roman Kubec
    Department of Applied Chemistry, University of South Bohemia, Branisovska 31, 37005 Ceske Budejovice, Czech Republic
    J Chromatogr A 1216:6957-63. 2009
    ....
  5. ncbi Quantitative determination of S-alk(en)ylcysteine-S-oxides by micellar electrokinetic capillary chromatography
    Roman Kubec
    Department of Applied Chemistry, University of South Bohemia, 370 05 Ceske Budejovice, Czech Republic
    J Chromatogr A 1212:154-7. 2008
    ..On the other hand, the cruciferous species analyzed contained only methiin in the range of 0.06-2.45mg g(-1) fresh weight...
  6. ncbi Allium discoloration: the color-forming potential of individual thiosulfinates and amino acids: structural requirements for the color-developing precursors
    Roman Kubec
    Department of Chemistry, University of South Bohemia, Branisovska 31, 370 05 Ceske Budejovice, Czech Republic
    J Agric Food Chem 55:3491-7. 2007
    ..Thiosulfonates, sulfoxides, sulfides, and disulfides did not form any colored products when mixed with glycine. The pH optimum for pigment formation has been found to be between 5.0 and 6.0 for all thiosulfinates tested...
  7. ncbi Allium discoloration: the precursor and formation of the red pigment in giant onion (Allium giganteum Regel) and some other subgenus Melanocrommyum species
    Petra Kucerová
    Department of Applied Chemistry, University of South Bohemia, Branišovská 31, 370 05 České Budějovice, Czech Republic
    J Agric Food Chem 59:1821-8. 2011
    ..It can be concluded that the formation of the orange-red pigment in Allium subg. Melanocrommyum species, despite sharing several analogous features, is of a different nature than the pink discoloration of onion (A. cepa)...
  8. ncbi Allium discoloration: precursors involved in onion pinking and garlic greening
    Roman Kubec
    Department of Food Chemistry and Analysis, Institute of Chemical Technology, , 166 28 Prague, Czech Republic
    J Agric Food Chem 52:5089-94. 2004
    ..0. The role of other thiosulfinates [RS(O)SR'] (R, R' = methyl, allyl, propyl) and (Z)-thiopropanal S-oxide (the onion lachrymatory principle) in the formation of the pigments is also discussed...
  9. ncbi S-Substituted cysteine derivatives and thiosulfinate formation in Petiveria alliacea-part II
    Roman Kubec
    Department of Chemistry, State University of New York at Albany, 12222, USA
    Phytochemistry 61:675-80. 2002
    ..The formation pathways of various benzyl/phenyl-containing compounds previously found in the plant were also discussed...
  10. ncbi Isolation of S-n-butylcysteine sulfoxide and six n-butyl-containing thiosulfinates from Allium siculum
    Roman Kubec
    Department of Chemistry, State University of New York at Albany, Albany, New York 12222, USA
    J Nat Prod 65:960-4. 2002
    ..Structures were determined by a combination of spectral methods (primarily NMR and MS) and by comparison with authentic compounds obtained by synthesis. Antimicrobial activities of 4-7 and 9 are reported...
  11. ncbi The amino acid precursors and odor formation in society garlic (Tulbaghia violacea Harv.)
    Roman Kubec
    Department of Chemistry, State University of New York at Albany, Albany, NY 12222, USA
    Phytochemistry 60:21-5. 2002
    ..wt) in all parts of the plant. The enzymatic cleavage of the amino acid and subsequent odor formation are discussed. 2,4,5,7-Tetrathiaoctane-4-oxide, the primary breakdown product, has been detected and isolated for the first time...