Effects and mechanisms of using “clean” smoke particles in the smoking process on the formation of β-carboline heterocyclic amines (β-CHAs) in smoked meat patties-Reference-Cited by-同舟云学术

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Effects and mechanisms of using “clean” smoke particles in the smoking process on the formation of β-carboline heterocyclic amines (β-CHAs) in smoked meat patties

Published:2024-08 Issue: Volume:475 Page:134843
ISSN:0304-3894
Container-title:Journal of Hazardous Materials
language:en
Short-container-title:Journal of Hazardous Materials

Author:

Shen Xing,Chen Yang,Liu Xiuxiu,Qie Xuejiao,Chai Zhongping,Zeng Maomao

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference35 articles.

1. Monoamine oxidase-a inhibition and associated antioxidant activity in plant extracts with potential antidepressant actions;Herraiz;BioMed Res Int,2018

2. A review on β-carboline alkaloids and their distribution in foodstuffs: A class of potential functional components or not?;Xie;Food Chem,2021

3. Synthesis and antiviral and fungicidal activity evaluation of β-carboline, dihydro-β-carboline, tetrahydro-β-carboline alkaloids, and their derivatives;Song;J Agric Food Chem,2014

4. Tryptophan metabolite norharman secreted by cultivated Lactobacillus attenuates acute pancreatitis as an antagonist of histone deacetylases;Zhou;BMC Med,2023

5. Heterocyclic aromatic amines induce Neuro-2a cells cytotoxicity through oxidative stress-mediated mitochondria-dependent apoptotic signals;Feng;Food Chem Toxicol,2022

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