1. European Commission, Scientific Committee On Food, Opinion Of The Scientific Committee On Food On Fusarium Toxins, Part 6: Group evaluation of T-2 toxin HT-2 toxin, nivalenol and deoxynivalenol, 2002 (available at: http://europa.eu.int/comm/food/fs/sc/scf/out123_en.pdf).
2. European Commission, Scientific Committee On Food, Opinion Of The Scientific Committee On Food On Fusarium Toxins, Part 4: Nivalenol, 2000 (available at: http://europa.eu.int/comm/food/fs/sc/scf/out74_en.pdf).
3. Heat and pH Alter the Concentration of Deoxynivalenol in an Aqueous Enviroment†
4. Stability of the Fusarium mycotoxins nivalenol, deoxynivalenol and zearalenone in ground maize under typical cooking environments
5. Stability of Deoxynivalenol in Heat-Treated Foods†