Quantification of the neurotoxic β-carboline harmane in barbecued/grilled meat samples and correlation with level of doneness

Journal of Toxicology and Environmental Health - Part A: Current Issues

Volumn 70, Issue 12, 2007, Pages 1014-1019

  Louis, Elan D ^a,b,e   Zheng, Wei ^c   Jiang, Wendy ^c   Bogen, Kenneth T ^d   Keating, Garrett A ^d  

^a Taub Institute for Research on Alzheimer's Disease and the Aging Brain and the Gertrude H Sergievsky Center   (United States)

^b Purdue University ^*  (United States)

^c PURDUE UNIVERSITY   (United States)

^d LAWRENCE LIVERMORE NATIONAL LABORATORY   (United States)

^e NEUROLOGICAL INSTITUTE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BETA CARBOLINE; HARMAN;

ARTICLE; COOKED FOOD; ENVIRONMENTAL EXPOSURE; FOOD ANALYSIS; FOOD POISONING; FOOD PROCESSING; MEAT; NEUROTOXICITY; NUTRITIONAL ASSESSMENT; PRIORITY JOURNAL; TOXICITY TESTING;

COOKERY; DIET; HARMINE; HUMANS; MEAT; NEUROTOXINS;

EID: 34248550727     PISSN: 15287394     EISSN: 10872620     Source Type: Journal    
DOI: 10.1080/15287390601172015     Document Type: Article

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