What is he best known for?
The fields of study he is best known for:
- Botany
- Enzyme
- Horticulture
Ron B. H. Wills focuses on Horticulture, Postharvest, Botany, Food science and Ripening.
His research on Horticulture frequently links to adjacent areas such as Agronomy.
His Postharvest study combines topics in areas such as Legume, Shelf life, Plant composition, Food safety and Nitric oxide.
His Botany study integrates concerns from other disciplines, such as Browning and Orange.
His research in Food science intersects with topics in Biochemistry and Nutrient, Nutrient density.
His research integrates issues of Potassium permanganate, Organic chemistry, Extended storage and Punnet in his study of Ripening.
His most cited work include:
- Postharvest: An introduction to the physiology and handling of fruit, vegetables and ornamentals (586 citations)
- Effects of temperature. (512 citations)
- Evidence for the function of the free radical gas — nitric oxide (NO•) — as an endogenous maturation and senescence regulating factor in higher plants (373 citations)
What are the main themes of his work throughout his whole career to date?
Ron B. H. Wills spends much of his time researching Horticulture, Food science, Botany, Postharvest and Agronomy.
His Ripening, Cultivar and Browning study in the realm of Horticulture connects with subjects such as Climacteric.
His work deals with themes such as Chromatography, Biochemistry and Organic chemistry, Sodium, which intersect with Food science.
His work on Gibberellic acid and Respiration as part of general Botany research is frequently linked to Cichoric acid, bridging the gap between disciplines.
His Postharvest research integrates issues from Legume, Fumigation, Nitric oxide and Antioxidant.
His research ties Controlled atmosphere and Agronomy together.
He most often published in these fields:
- Horticulture (36.72%)
- Food science (27.73%)
- Botany (26.95%)
What were the highlights of his more recent work (between 2014-2021)?
- Postharvest (24.22%)
- Horticulture (36.72%)
- Food science (27.73%)
In recent papers he was focusing on the following fields of study:
His primary areas of study are Postharvest, Horticulture, Food science, Ripening and Antioxidant.
The various areas that Ron B. H. Wills examines in his Postharvest study include Senescence, Browning, Arginine and Nitric oxide.
The Nitric oxide study combines topics in areas such as Abiotic stress and Nuclear chemistry.
His Horticulture study incorporates themes from Botany and Respiration.
His study explores the link between Food science and topics such as Cysteine that cross with problems in Vitamin C and Phenylalanine ammonia-lyase.
His Ripening research is multidisciplinary, incorporating perspectives in Controlled atmosphere and Environmental engineering, Chemical industry.
Between 2014 and 2021, his most popular works were:
- Interaction of exogenous hydrogen sulphide and ethylene on senescence of green leafy vegetables (23 citations)
- Use of arginine to inhibit browning on fresh cut apple and lettuce (19 citations)
- Effect of halide salts on development of surface browning on fresh-cut 'Granny Smith' (Malus × domestica Borkh) apple slices during storage at low temperature. (11 citations)
In his most recent research, the most cited papers focused on:
- Botany
- Enzyme
- Food science
His primary scientific interests are in Postharvest, Horticulture, Respiration, Browning and Food science.
His Postharvest research includes themes of Fumigation and Antioxidant.
His studies deal with areas such as Botany and Chemical industry as well as Horticulture.
Ron B. H. Wills works mostly in the field of Respiration, limiting it down to topics relating to Ethanol and, in certain cases, Titratable acid.
His work carried out in the field of Browning brings together such families of science as Inorganic chemistry, Potassium, Sodium and Calcium ascorbate.
His Food science research includes elements of Abscission, Point of delivery, Metabolism and Chilling injury.
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