Authors: Xiong, R Xie, G Edmondson, AS

Citation: R. Xiong et al., Modelling the pH of mayonnaise by the ratio of egg to vinegar, FOOD CONTRO, 11(1), 2000, pp. 49-56

Authors: Xiong, R Xie, G Edmondson, AS Linton, RH Sheard, MA

Citation: R. Xiong et al., Comparison of the Baranyi model with the modified Gompertz equation for modelling thermal inactivation of Listeria monocytogenes Scott A, FOOD MICROB, 16(3), 1999, pp. 269-279

Authors: Xiong, R Xie, G Edmondson, AS

Citation: R. Xiong et al., The fate of Salmonella enteritidis PT4 in home-made mayonnaise prepared with citric acid, LETT APPL M, 28(1), 1999, pp. 36-40