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Food Additives & Contaminants Volume 9, 1992 - Issue 1
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Original Articles

Tetrahydro‐ß‐carboline carboxylic acids in smoked foods

E. Papavergou Food Safety Research Group, School of Biological Sciences, University of Surrey, Guildford, GU2 5XH, UK; Department of Food Hygiene and Technology of Animal Products, School of Veterinary Medicine, University of Thessaloniki, Thessaloniki, GR‐59006, Greece
&
M. N. Clifford Food Safety Research Group, School of Biological Sciences, University of Surrey, Guildford, GU2 5XH, UK
Pages 83-95 | Accepted 23 Dec 1991, Published online: 10 Jan 2009

Citations (15)

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Read on this site (4)

T. Herraiz. (2002) Identification and occurrence of the bioactive β-carbolines norharman and harman in coffee brews. Food Additives & Contaminants 19:8, pages 748-754.
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Tomas Herraiz. (2000) Tetrahydro-beta-carboline-3-carboxylic acid compounds in fish and meat: possible precursors of co-mutagenic beta-carbolines norharman and harman in cooked foods. Food Additives & Contaminants 17:10, pages 859-866.
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Markus Herderich & Birgit Gutsche. (1997) Tryptophan‐derived bioactive compounds in food. Food Reviews International 13:1, pages 103-135.
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E. Papavergou, C. Ioannides & M. N. Clifford. (1992) The evaluation in the Ames test of the mutagenicity of tetrahydro‐β‐carboline‐3‐carboxylic acids from smoked foods. Food Additives & Contaminants 9:2, pages 183-187.
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Articles from other publishers (11)

Stephanie Bellmaine, Alisa Schnellbaecher & Aline Zimmer. (2020) Reactivity and degradation products of tryptophan in solution and proteins. Free Radical Biology and Medicine 160, pages 696-718.
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E. Ledesma, M. Rendueles & M. Díaz. 2017. Current Developments in Biotechnology and Bioengineering. Current Developments in Biotechnology and Bioengineering 201 243 .
Hiroki MATSUOKA, Shuji HONZAWA, Asaka TAKAHASHI, Hiroko YOSHIKAWA, Emi WATANABE, Takeaki WATANABE, Yoshio OZAWA, Yoichi YAMADA, Takeshi IIZUKA & Yasushi UDA. (2014) Photoisomerization of 2-[3-(2-Thioxopyrrolidin-3-ylidene)methyl]-tryptophan, a Yellow Pigment in Salted Radish Roots. Bioscience, Biotechnology, and Biochemistry 72:9, pages 2262-2268.
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Ekaterini Papavergou & Tomas Herraiz. (2003) Identification and occurrence of 1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid: the main β-carboline alkaloid in smoked foods. Food Research International 36:8, pages 843-848.
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Tomas Herraiz. (2000) Analysis of the bioactive alkaloids tetrahydro-β-carboline and β-carboline in food. Journal of Chromatography A 881:1-2, pages 483-499.
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Tomas Herraiz. (2000) Analysis of tetrahydro-β-carboline-3-carboxylic acids in foods by solid-phase extraction and reversed-phase high-performance liquid chromatography combined with fluorescence detection. Journal of Chromatography A 871:1-2, pages 23-30.
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Michael A. Collins & Edward J. Neafsey. 2000. Neurotoxic Factors in Parkinson’s Disease and Related Disorders. Neurotoxic Factors in Parkinson’s Disease and Related Disorders 115 130 .
Michael A. Collins & Edward J. Neafsey. 1998. Pharmacology of Endogenous Neurotoxins. Pharmacology of Endogenous Neurotoxins 129 149 .
B. Gutsche & M. Herderich. (1997) High-performance liquid chromatography-electrospray ionisation-tandem mass spectrometry for the analysis of 1,2,3,4-tetrahydro-β-carboline derivatives. Journal of Chromatography A 767:1-2, pages 101-106.
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T. Herraiz & F. Sanchez. (1997) 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 765:2, pages 265-277.
Crossref
K. Meyer, A. Möller, C. Karg & H. Steinhart. 1996. Recent Advances in Tryptophan Research. Recent Advances in Tryptophan Research 711 717 .

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