1. Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, MB R3C 3G8, Canada.
2. University of Münster, Institute of Food Chemistry, Corrensstr. 45, 48149 Münster, Germany.
3. Università di Parma, Department of Food and Drug, Viale delle Scienze 23/A, 43124 Parma, Italy.
4. Nucleous of Chemistry and Bromatology Science, Adolfo Lutz Institute of Ribeirão Preto, Rua Minas 866, CEP 14085-410, Ribeirão Preto, SP, Brazil.
5. National Research Council of Italy, Institute of Sciences of Food Production, via Amendola 122/O, 70126 Bari, Italy.
6. Trilogy Analytical Laboratory, 870 Vossbrink Dr, Washington, MO 63090, USA.
7. Mycotoxin Prevention and Applied Microbiology Research Unit, USDA, ARS National Center for Agricultural Utilization Research, 1815 N. University St., Peoria, IL 61604, USA.
8. Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 5, 166 28 Prague 6 – Dejvice, Czech Republic.
9. European Commission, Joint Research Centre, Retieseweg 111, 2440 Geel, Belgium.