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Nitric oxide inhibits cut-surface browning in four lettuce types

- Huque, R., Wills, R. B. H., Golding, J. B.

Changes in valerenic acids content of valerian root (Valeriana officinalis L. s.l.) during long-term storage

- Wills, R. B. H., Shohet, D.

Antifungal effect of gaseous nitric oxide on mycelium growth, sporulation and spore germination of the postharvest horticulture pathogens, Aspergillus niger, Monilinia fructicola and Penicillium italicum

- Lazar, E. E., Wills, R. B. H., Ho, B. T., Harris, A. M., Spohr, L. J.

Browning on the surface of cut lettuce slices inhibited by short term exposure to nitric oxide (NO)

- Wills, R. B. H., Pristijono, P., Golding, J. B.

Flavour changes in Asian white radish (Raphanus sativus) produced by different methods of drying and salting

- Coogan, R. C., Wills, R. B. H.

Use of the nitric oxide-donor compound, diethylenetriamine-nitric oxide (DETANO), as an inhibitor of browning in apple slices

- Pristijono, P., Wills, R. B. H., Golding, J. B.

Use of a solid mixture containing diethylenetriamine/nitric oxide (DETANO) to liberate nitric oxide gas in the presence of horticultural produce to extend postharvest life

- Wills, R. B. H., Soegiarto, L., Bowyer, M. C.

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