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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 ReesFood Chemistry|May 29, 2017
Control of anthracnose disease via increased activity of defence related enzymes in 'Hass' avocado fruit treated with methyl jasmonate and methyl salicylateMarcin Glowacz, Nico Roets, Dharini SivakumarJournal 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 ReesJournal of the Science of Food and Agriculture|April 28, 2017
Maintaining postharvest quality of cold stored 'Hass' avocados by altering the fatty acids content and composition with the use of natural volatile compounds - methyl jasmonate and methyl salicylateMarcin Glowacz, Malick Bill, Peter P Tinyane, et al.Journal of the Science of Food and Agriculture|August 21, 2014
High- but not low-intensity light leads to oxidative stress and quality loss of cold-stored baby leaf spinachMarcin Glowacz, Lars M Mogren, John P H Reade, et al.The New Phytologist|December 7, 2011
Treating seeds with activators of plant defence generates long-lasting priming of resistance to pests and pathogensDawn Worrall, Geoff H Holroyd, Jason P Moore, et al.Pageof 1