Roman Kubec

Summary

Affiliation: Charles University
Country: Czech Republic

Publications

  1. doi request reprint 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. doi request reprint 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. doi request reprint 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
  4. ncbi request reprint 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
  5. doi request reprint 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. doi request reprint 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
  7. doi request reprint 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 request reprint Antiinflammatory and neurological activity of pyrithione and related sulfur-containing pyridine N-oxides from Persian shallot (Allium stipitatum)
    Petra Krejcová
    Department of Applied Chemistry, University of South Bohemia, Branisovska 31, 370 05 Ceske Budejovice, Czech Republic
    J Ethnopharmacol 154:176-82. 2014
  9. ncbi request reprint Allium discoloration: precursors involved in onion pinking and garlic greening
    Roman Kubec
    Department of Food Chemistry and Analysis, Institute of Chemical Technology, Technicka 1905, 166 28 Prague, Czech Republic
    J Agric Food Chem 52:5089-94. 2004
  10. ncbi request reprint 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

Collaborators

Detail Information

Publications12

  1. doi request reprint 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. doi request reprint 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. doi request reprint 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
    ....
  4. ncbi request reprint 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...
  5. doi request reprint 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. doi request reprint 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
    ....
  7. doi request reprint 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 request reprint Antiinflammatory and neurological activity of pyrithione and related sulfur-containing pyridine N-oxides from Persian shallot (Allium stipitatum)
    Petra Krejcová
    Department of Applied Chemistry, University of South Bohemia, Branisovska 31, 370 05 Ceske Budejovice, Czech Republic
    J Ethnopharmacol 154:176-82. 2014
    ..Antiinflammatory and neurological activities of pyrithione and four related sulfur-containing pyridine N-oxides which are prominent constituents of Allium stipitatum were tested...
  9. ncbi request reprint Allium discoloration: precursors involved in onion pinking and garlic greening
    Roman Kubec
    Department of Food Chemistry and Analysis, Institute of Chemical Technology, Technicka 1905, 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...
  10. ncbi request reprint 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...
  11. ncbi request reprint 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...
  12. ncbi request reprint 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...