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22篇 您的检索式：作者名="KUBEC R"

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	题名	作者	年代	出处	被引量
1	Allium discoloration:Precursors involved in onion pinking and garlic greening显示文摘	Kubec R Hrbacova M Musah R	2004	Journa/ of Agricultural and Food Chemistry2004，52，：	1
2	Allium discoloration: The color- forming potential ofindividual thiosulfinates and amino acids: Structural requirements for the color- developing precursors显示文摘	Kubec R Veliek J	2007	Journal of Agricultural and Food Chemistry2007，55，：	1
3	Thermal degradation of S - methylcysteine and its sulfoxide -important flavor precursors of Bassica and Allium vegetables,显示文摘	Kubec R Drhova V Velisek J	1998	Agric Food Chem1998，46，：	1
4	SuLfur - containing volatiles arising by thermal degradation of alliin and deoxyalliin显示文摘	Kubec R Velisek J Dolezal M	1997	Agric Food Chem1997，45，：	1
5	Studies of a novel cysteine sulfoxide lyase from Petiveria alliacea:the first heteromeric alliinase显示文摘	Musah R A He Q Kubec R	2009	Plant Physiol2009，151，3：	1
6	Discovery and characterization of a novel lachrymatory factor synthase in Petiveria alliacea and its influence on al-liinase-mediated formation of biologically active organosulfur com-pounds显示文摘	Musah R A He Q Kubec R	2009	Plant Physiol2009，151，3：	1
7	Gas chromatographic determination of S-alk(en) yl-L-cysteine sulfoxides 显示文摘	Kubec R Svobodova M Velisek J	1999	J Chromatogr A1999，862，1：	1
8	Volatile compounds thermally generated from S - propylcysteine and S - propyleysteine sulfoxide - aroma precursors of Allium vegetables显示文摘	Kubec R Drhova V Veliek J	1999	Agri Food Chem1999，47，：	1
9	Allium discoloration: the color-forming potential of individual thiosulfinates and amino acids: structural requirements for the color-developing precursors显示文摘	KUBEC R VELISEK J	2007	Journal of Agricultural and Food Chemistry2007，55，：	1
10	Allium Discoloration: Precursors involved in onion pinking and garlic greening显示文摘	Kubec R Hrbaova M Musah R A Veliek J	2004	J Agric Food Chem2004，52，：	1
11	Allium discoloration: precursors irtvolved in onion pinking and garlic greening显示文摘	KUBEC R HRBACOVA M MUSAH R A	2004	Journal of Agricultural and Food Chemistry2004，52，：	1
12	Sulfur-containing volatiles arising by thermal degradation of alliin and deoxyalliin显示文摘	Kubec R Velisek J Dolezal M	1997	Agric Food Chem1997，45，：	1
13	Sulfur-containing volatiles arising by thermal degradation of alliin and deoxyalliin显示文摘	Kubec R Velísek J Dolezal M	1997	Agric Food Chem1997，45，：	1
14	Sulfur-containing volatiles arising by thermal degradation of alliin and deoxyalliin 显示文摘	Kubec R Velisek J Dolezal M	1997	Agric Food Chem1997，45，：	1
15	Allium discoloration: precursors involved in onion pinking and garlic greening显示文摘	Kubec R Hrbacova M Musah R A Velisek J	2004	Journal of agricultural and food chemistry2004，52，：	1
16	Gas chromatographic determination of S- alk (en) ylcysteine sulfoxides 显示文摘	Kubec R Svobodova M Velisek J	1999	Journal of chromatography A1999，862，：	1
17	Volatile compounds thermally generated from S-propylcysteine sulfoxide aroma precursors of Allium vegetables 显示文摘	Kubec R Drhoca V Velisek J	1999	J Agric Food Chem1999，47，3：	1
18	Allium discoloration: the color- forming potential of individual thiosulfinates and amino acids:structural requirements for the color-developing precursors显示文摘	Kubec R Vel i sek J	2007	Journal of Agricultural and Food Chemistry2007，55，9：	1
19	Allium discoloration: The color-forming potential of individual thiosulfinates and amino acids: Structural requirements for the color- developing precursors显示文摘	Kubec R Velisek J	2007	J Agric Food Chem2007，55，9：	1
20	Allium discoloration:precursors involved in onion pinking and garlic greening显示文摘	Kubec R Hrb a coy a M Musah R A	2004	Journal of Agricultural and Food Chemistry2004，52，16：	1

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