[1] Miller J D. Journal of Stored Products Research, 1995, 31(1): 1.

[2] Jin Z, Zhou B, Gillespie J, et al. Food Control, 2018, 85: 6.

[3] Bellesi F J, Arata A F, Martínez M, et al. Journal of Stored Products Research, 2019, 83: 1.

[4] Savard C, Provost C, Alvarez F, et al. Veterinary Microbiology, 2015, 176(3-4): 257.

[5] Raiola A, Tenore G C, Manyes L, et al. Food and Chemical Toxicology, 2015, 84: 169.

[6] Zhang Y, Pei F, Fang Y, et al. Food Chemistry, 2019, 275: 763.

[7] Cendoya E, Chiotta M L, Zachetti V, et al. Journal of Cereal Science, 2018, 80: 158.

[8] Coronel M B, Vicente S, Resnik S L, et al. Food Control, 2016, 67: 285.

[9] Tao F, Yao H, Zhu F, et al. Journal of Agricultural and Food Chemistry, 2019, 67(18): 5230.

[10] De Girolamo A, von Holst C, Cortese M, et al. Food Chemistry, 2019, 282: 95.

[11] Hossain M Z, Goto T. World Mycotoxin Journal, 2014, 7(4): 507.

[13] Li H, Liang Y, Xu Q, et al. Analytica Chimica Acta, 2009, 648(1): 77.

[15] Horvat D, Spanic V, Dvojkovic K, et al. Cereal Research Communications, 2014, 43(1): 61.

[16] Ruan R, Li Y, Lin X, et al. Applied Engineering in Agriculture, 2002, 18(5): 549.

[17] De Girolamo A, Cervellieri S, Cortese M, et al. Journal of the Science of Food and Agriculture, 2019, 99(4): 1946.

[18] De Girolamo A, Cervellieri S, Visconti A, et al. Toxins, 2014, 6(11): 3129.

[19] Jackowiak H, Packa D, Wiwart M, et al. International Journal of Food Microbiology, 2005, 98(2): 113.