• Association of Official Analytical Chemists (AOAC) (1995) Natural toxins. In Official Methods of Analysis of AOAC International ed. Gunniff, P. pp. 4546. Gaithersburg : AOAC International.
  • Bilgrami, K.S. and Choudhary, A.K. (1998) Mycotoxins in preharvest contamination of agricultural crops. In Mycotoxins in Agriculture and Food Safety ed. Shina, K.K. and Bhatnagar, D. pp. 143. New York: Marcel Dekker, Inc.
  • Booth, C. (1977) The Genus Fusarium. Kew, Surrey: Commonwealth Mycological Institute.
  • Bullerman, L.B. Lieu, F.Y. and Seire, A.S. (1977) Inhibition of growth and aflatoxin production by cinnamon and clove oils, cinnamic aldehyde and eugenol. Journal of Food Science 42, 11071116.
  • Chao, S.C. and Young, D.G. (2000) Screening for inhibitory activity of essential oils on selected bacteria, fungi and viruses. Journal Essential Oil Research 12, 630649.
  • Farag, R.S., Daw, Z.Y. and Abo-Raya, S.H. (1989) Influence of some spice essential oils on Aspergillus parasiticus growth and production of aflatoxins in a synthetic medium. Journal of Food Science 54, 7476.
  • International Seed Testing Association (ISTA) (1976) International rules for seed testing. Seed Science and Technology 43, 377.
  • Kim, J.M., Marshall, M.R., Cornell, A.J. Preston, J.F. III and Wei, C.I. (1995) Antibacterial activity of carvacrol, citral, and geraniol against Salmonella typhimurium in culture medium and on fish cubes. Journal of Food Science 60, 13641368.
  • Lou, Y., Yoshizawa, T. and Katayama, T. (1990) Comparative study on the natural occurrence of Fusarium mycotoxins (trichothecenes and zearalenone) in corn and wheat from high and low risk areas for human esophageal cancer in China. Applied and Environmental Microbiology 56, 37233726.
  • Mahmound, A.-L.E. (1994) Antifungal action and antiaflatoxigenic properties of some essential oil constituents. Letters in Applied Microbiology 19, 110113.
  • Marasas, W.F.O., Nelson, P.E. and Toussoun, T.A. (1984) Toxigenic Fusarium species. Identity and Mycotoxicology. Pennsylvania State University Press, University Park, pp. 328.
  • Megalla, S.E., El-Keltawi, N.E.M. and Ross, S.A. (1980) A study of antimicrobial action of some essential oil constituents. Herba Polonica 3, 181186.
  • Miller, J.D., Young, J.C. and Trenholm, H.L. (1983) Fusarium toxins in field corn. Time course of fungal growth and production of deoxynivalenol and other mycotoxins. Canadian Journal of Botany 61, 30803087.
  • Mishra, A.K. and Dubey, N.K. (1994) Evaluation of some essential oils for their toxicity against fungi causing deterioration of stored food commodities. Applied and Environmental Microbiology 60, 11011105.
  • Paster, N., Juven, B.J., Shaaya, E., Menasherov, M., Nitzan, R., Weisslowicz, H. and Ravid, U. (1990) Inhibition effect of oregano and thyme essential oils on moulds and foodborne bacteria. Letters in Applied Microbiology 11, 3337.
  • Paster, N., Menasherov, M., Ravid, U. and Juven, B.J. (1995) Antifungal activity of oregano and thyme essential oils applied as fumigants against fungi attacking stored grain. Journal of Food Protection 58, 8185.
  • Scott, P.M. (1989) The natural occurrence of trichothecenes. In Trichothecene Mycotoxicosis: Pathophysiologic Effects ed. Beasley, V.R. pp. 126. Boca Raton: CRC press.
  • Shahidi, F., Janitha, P.K. and Wanasundara, P.D. (1992) Phenolic antioxidants. Critical Reviews in Food Science and Nutrition 32, 67103.
  • Sutton, J.C. (1982) Epidemiology of wheat head blight and maize ear rot caused by F. graminearum. Canadian Journal of Plant Pathology 4, 195200.
  • Thompson, D.P. (1996) Inhibition of growth of mycotoxigenic Fusarium species by butylated hidroxyanisole and/or carvacrol. Journal of Food Protection 59, 412415.
  • Ultee, A. Bennik, M.H.J. and Moezelaar, R. (2002) The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus. Applied and Environmental Microbiology 68, 15611568.
  • Velluti, A., Marín, S., Gonzalez, P., Ramos, A.J. and Sanchis, V. (2002a) Initial screening for inhibitiory activity activity of essential oils on growth of Fusarium verticillioides, F. proliferatum and F. graminearum on maize-based agar media. Food Microbiology (in press).
  • Velluti, A., Sanchis, V., Ramos, A.J., Marín, S. (2002b) Control of Fusarium verticillioides growth and fumonisin B1 production in maize grain by the addition of cinnamon, clove, lemongrass, oregano and palmarose essential oils. Journal of Food Science (in press).
  • Velluti, A., Sanchis, V., Ramos, A.J., Egido, J. and Marín, S. (2003) Inhibitory effect of cinnamon, clove, lemongrass, oregano and palmarose essential oils on growth rate and fumonisin B1 production by Fusarium proliferatum in maize grain. International Journal of Food Microbiology 89, 145154.