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Journal of the Science of Food and Agriculture|April 22, 2016
The practicality of using ozone with fruit and vegetablesMarcin Glowacz, Deborah ReesFood Chemistry|May 24, 2016
Exposure to ozone reduces postharvest quality loss in red and green chilli peppersMarcin Glowacz, Deborah ReesJournal of the Science of Food and Agriculture|June 11, 2014
The use of ozone to extend the shelf-life and maintain quality of fresh produceMarcin Glowacz, Richard Colgan, Deborah ReesOutlook on Agriculture|August 18, 2020
Potential returns to yam research investment in sub-Saharan Africa and beyondDjana Babatima Mignouna, Adebayo Akinboye Akinola, Tahirou Abdoulaye, et al.The Science of the Total Environment|April 21, 2024
Assessing the environmental sustainability of consumer-centric poultry chain in the UK through life cycle approaches and the household simulation modelRui Guo, Virginia Martin Torrejon, Christian Reynolds, et al.Pageof 1