1. 1) World Health Organization. Environmental health criteria 105. Selected mycotoxins: ochratoxins, trichothecenes, ergot. WHO, Geneva, Switzerland (1990).
2. 2) Yoshizawa, T., Natural occurrence of mycotoxins in small grain cereals (wheat, barley, rye, oats, sorghum, millet, rice). In “Mycotoxins and Animal Foods”, eds. Smith, J. E., and Henderson, R. S., CRC Press, Boca Raton, Florida, pp. 301–324 (1991).
3. 3) World Health Organization. IARC monographs on the evaluation of carcinogenic risks to humans. Vol. 56. Some naturally occurring substances: food items and constituents, heterocyclic aromatic amines and mycotoxins. International Agency for Research on Cancer, WHO, Lyon, France, pp. 397–488 (1993).
4. 4) Yoshizawa, T., Red-mold disease and natural occurrence in Japan. In “Trichothecenes: Chemical, Biological and Toxicological Aspects”, ed. Ueno, Y., Kodansha Ltd., Tokyo, Japan/Elsevier, Amsterdam, The Netherlands, pp. 195–209 (1983).
5. 5) Beardall, J. M., and Miller, J. D., Disease in humans with mycotoxins as possible causes. In “Mycotoxins in Grains, Compounds Other Than Aflatoxins”, eds. Miller, J. D., and Trenholm, H. L., Eagan Press, St. Paul, Minn, pp. 102–151 (1994).