A comparison between Moringa oleifera and chemical coagulants in the purification of drinking water – An alternative sustainable solution for developing countries by Pritchard, M., Craven, T., Mkandawire, T., Edmondson, A.S., O’Neill, J.G.

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Modelling the pH of mayonnaise by the ratio of egg to vinegar by Xiong, R., Xie, G., Edmondson, A.S.

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A study of the parameters affecting the effectiveness of Moringa oleifera in drinking water purification by Pritchard, M., Craven, T., Mkandawire, T., Edmondson, A.S., O’Neill, J.G.

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Comparison of the Baranyi model with the modified Gompertz equation for modelling thermal inactivation of Listeria monocytogenes Scott A by Xiong, R, Xie, G, Edmondson, A.S, Linton, R.H, Sheard, M.A

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Neural network modelling of the fate of Salmonella enterica serovar Enteritidis PT4 in home-made mayonnaise prepared with citric acid by Xiong, R, Xie, G, Edmondson, A.S, Meullenet, J-F

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Klebsiella species in hospital food and kitchens: a source of organisms in the bowel of patients by Cooke, E. Mary, Sazegar, Tahere, Edmondson, A. S., Brayson, Janet C., Hall, Diana

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Risk adjusted surgical audit in gynaecological oncology: P-POSSUM does not predict outcome by Das, N., Talaat, A.S., Naik, R., Lopes, A.D., Godfrey, K.A., Hatem, M.H., Edmondson, R.J.

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