Nitrosation of some food-related tetrahydro-β-carboline-3-carboxylic acids
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference33 articles.
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3. Identification and quantitation of 6-hydroxy-1,2,3,4-tetrahydro-.beta.-carboline in alcoholic beverages
4. Identification and quantitation of 1,2,3,4-tetrahydro-.beta.-carboline-3-carboxylic acid and 1-methyl-1,2,3,4-tetrahydro-.beta.-carboline-3-carboxylic acid in beer and wine
5. Analysis of β-carbolines by reversed-phase ion-pair partition chromatography with fluorometric detection
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Nitrosative deamination of 2′-deoxyguanosine and DNA by nitrite, and antinitrosating activity of β-carboline alkaloids and antioxidants;Food and Chemical Toxicology;2018-02
2. Degradation of Tetrahydro-β-carbolines in the Presence of Nitrite: HPLC−MS Analysis of the Reaction Products;Journal of Agricultural and Food Chemistry;2001-11-29
3. Presence of tetrahydro-β-carboline-3-carboxylic acids in foods by gas chromatography—mass spectrometry as their N-methoxycarbonyl methyl ester derivatives;Journal of Chromatography A;1997-03
4. Occurrence of Tetrahydro-β-carboline-3-carboxylic Acids in Commercial Foodstuffs;Journal of Agricultural and Food Chemistry;1996-01-01
5. Chemical and technological factors determining tetrahydro-.beta.-carboline-3-carboxylic acid content in fermented alcoholic beverages;Journal of Agricultural and Food Chemistry;1993-06
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