norharman, 244-63-3

Articles:

PubMed:	Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus).
PubMed:	Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods.
PubMed:	Inhibitory Effect of Liposomal Solutions of Grape Seed Extract on the Formation of Heterocyclic Aromatic Amines.
PubMed:	Effects of frying and boiling on the formation of heterocyclic amines in braised chicken.
PubMed:	Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken.
PubMed:	Identification of seafood as an important dietary source of heterocyclic amines by chemometry and chromatography-mass spectrometry.
PubMed:	Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizza.
PubMed:	[Simultaneous determination of nine heterocyclic aromatic amines in mutton products by solid phase extraction-high performance liquid chromatography].
PubMed:	Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties.
PubMed:	Formation of heterocyclic amines during cooking of duck meat.
PubMed:	[Determination of 10 heterocyclic aromatic amines in beef jerky by high performance liquid chromatography].
PubMed:	[Simultaneous determination of 9 heterocyclic aromatic amine in poultry products by solid-phase extraction-high performance liquid chromatography].
PubMed:	Inhibition of the bioactivation of the neurotoxin MPTP by antioxidants, redox agents and monoamine oxidase inhibitors.
PubMed:	Screening of non-polar heterocyclic amines in urine by microextraction in packed sorbent-fluorimetric detection and confirmation by capillary liquid chromatography.
PubMed:	Effects of cooking variables on formation of heterocyclic amines (HCA) in roasted pork and mackerel.
PubMed:	Capillary liquid chromatography with diode array and mass spectrometry detection for heterocyclic aromatic amine determination in ready-to-eat food treated with electron-beam irradiation.
PubMed:	Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.
PubMed:	Electrospray MS-based characterization of beta-carbolines--mutagenic constituents of thermally processed meat.
PubMed:	Hollow fibre-supported liquid membrane extraction and LC-MS/MS detection for the analysis of heterocyclic amines in urine samples.
PubMed:	Analysis of heterocyclic amines and beta-carbolines by liquid chromatography-mass spectrometry in cooked meats commonly consumed in Korea.
PubMed:	Preparation and characterisation of fried chicken as a laboratory reference material for the analysis of heterocyclic amines.
PubMed:	Effect of marinades on the formation of heterocyclic amines in grilled beef steaks.
PubMed:	Quantification of heterocyclic amines from thermally processed meats selected from a small-scale population-based study.
PubMed:	Quantification of heterocyclic aromatic amines in fried meat by HPTLC/UV-FLD and HPLC/UV-FLD: a comparison of two methods.
PubMed:	Determination of heterocyclic aromatic amines by capillary high-performance liquid chromatography with diode array detection in ready-to-eat cooked ham treated with electron-beam irradiation.
PubMed:	Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties.
PubMed:	Identification and occurrence of beta-carboline alkaloids in raisins and inhibition of monoamine oxidase (MAO).
PubMed:	Degradation of heterocyclic aromatic amines in oil under storage and frying conditions and reduction of their mutagenic potential.
PubMed:	Validation of an ion-pair liquid chromatography-electrospray-tandem mass spectrometry method for the determination of heterocyclic aromatic amines in meat-based infant foods.
PubMed:	Factors influencing the norharman and harman contents in espresso coffee.
PubMed:	Differential effects of dopamine melanin on norharman-induced toxicity in PC12 cells.
PubMed:	Heterocyclic amines in griddled beef steak analysed using a single extract clean-up procedure.
PubMed:	Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast.
PubMed:	Analysis of monoamine oxidase enzymatic activity by reversed-phase high performance liquid chromatography and inhibition by beta-carboline alkaloids occurring in foods and plants.
PubMed:	Norharman-induced motoric impairment in mice: neurodegeneration and glial activation in substantia nigra.
PubMed:	Relative exposure to beta-carbolines norharman and harman from foods and tobacco smoke.
PubMed:	Addition of various carbohydrates to beef burgers affects the formation of heterocyclic amines during frying.
PubMed:	Exposure to beta-carbolines norharman and harman.
PubMed:	Long-term retention of neurotoxic beta-carbolines in brain neuromelanin.
PubMed:	Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers.
PubMed:	Tetrahydro-beta-carboline alkaloids that occur in foods and biological systems act as radical scavengers and antioxidants in the ABTS assay.
PubMed:	Identification and occurrence of the bioactive beta-carbolines norharman and harman in coffee brews.
PubMed:	Screening for heterocyclic amines in chicken cooked in various ways.
PubMed:	Natural variations of precursors in pig meat affect the yield of heterocyclic amines--effects of RN genotype, feeding regime, and sex.
PubMed:	Induction of sister chromatid exchanges and chromosome aberrations in cultured mammalian cells treated with aminophenylnorharman formed by norharman with aniline.
PubMed:	Degradation of tetrahydro-beta-carbolines in the presence of nitrite: HPLC-MS analysis of the reaction products.
PubMed:	Tetrahydro-beta-carboline-3-carboxylic acid compounds in fish and meat: possible precursors of co-mutagenic beta-carbolines norharman and harman in cooked foods.
PubMed:	[In vitro study of the interference of certain food components with the metabolism of aflatoxin B1].
PubMed:	[In vivo studies of the inhbitory effect of various food components on aflatoxin B1 metabolism].
PubMed:	Formation of heterocyclic amines in fried fish fiber during processing and storage.
PubMed:	Analysis of tetrahydro-beta-carboline-3-carboxylic acids in foods by solid-phase extraction and reversed-phase high-performance liquid chromatography combined with fluorescence detection.
PubMed:	Formation of the comutagenic beta-carboline norharman in a simple tryptophan-containing model system at low temperature (40 degrees C-80 degrees C).
PubMed:	Formation of heterocyclic amines in a model system during heating.
PubMed:	Quantification of the co-mutagenic beta-carbolines, norharman and harman, in cigarette smoke condensates and cooked foods.
PubMed:	Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue.
PubMed:	Analysis of nonpolar heterocyclic amines in cooked foods and meat extracts using gas chromatography-mass spectrometry.
PubMed:	Determination of heterocyclic amines in flame-grilled fish patty by capillary electrophoresis.
PubMed:	Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues.
PubMed:	[Effects of harman and norharman on aflatoxin B1 and aminopyrine metabolism by phenobarbital and 3-methylcholanthrene-induced rat liver microsomes].
PubMed:	Optimization of the sensitivity of high-performance liquid chromatography in the detection of heterocyclic aromatic amine mutagens.
PubMed:	Determination of beta-carbolines in foodstuffs by high-performance liquid chromatography and high-performance liquid chromatography-mass spectrometry.
PubMed:	Simple methods for quantifying mutagenic heterocyclic aromatic amines in food products.
PubMed:	Mutagenicity, comutagenicity, and antimutagenicity of erythrosine (FD and C red 3), a food dye, in the Ames/Salmonella assay.
PubMed:	Mutagenicities of nitrosated carboline derivatives.
PubMed:	Food-borne amines and amides as potential precursors of endogenous carcinogens.
PubMed:	Alteration of mutagenic potentials by peroxidase, catalase, and superoxide dismutase.
PubMed:	Stability of tryptophan during food processing and storage. 2. A comparison of methods used for the measurement of tryptophan losses in processed foods.
PubMed:	Possible genotoxic carcinogens in foods in relation to cancer causation.
PubMed:	Tissue damage and nutritional factors in experimental respiratory tract (Co-)carcinogenesis.
PubMed:	Carcinogenic, Mutagenic, and Comutagenic Aromatic Amines in Human Foods.
PubMed:	Mutagenic factors in cooked foods.