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  • How Do You Evaluate “Flowability”? Buttermilk Ranch vs Blue Cheese

    How Do You Evaluate “Flowability”? Buttermilk Ranch vs Blue Cheese

    Monday, November 24, 2014
    Application Note
    Robert G. McGregor, Eric Chiang, Stephanie Shepard
    A common request from food manufacturers is to come up with a faster and more definitive test for flowability of salad dressings. read more
  • New Instrumentation and Applications at HPLC 2012

    New Instrumentation and Applications at HPLC 2012

    Friday, August 10, 2012
    Technical Article
    Robert L. Stevenson, Ph.D.
    A marketplace is usually dynamic, with a cross-current of disparate interests meeting to find mutual satisfaction. read more
  • The Latest Trend in LC Analysis: UHPLC Core–Shell Particles

    The Latest Trend in LC Analysis: UHPLC Core–Shell Particles

    Tuesday, March 06, 2012
    Technical Article
    Carl Sanchez, Tivadar Farkas
    Since the introduction of ultrahigh-performance liquid chromatography (UHPLC) in 2004, one of the most significant technological advancements has been the introduction of core–shell columns. read more
  • Focus on Columns and Consumables at Pittcon® 2011

    Focus on Columns and Consumables at Pittcon® 2011

    Tuesday, May 10, 2011
    Technical Article
    Robert L. Stevenson, Ph.D.
    Columns, chemicals, and consumables (CCCs) account for more than 30% of the chromatography market. read more
  • The Double Life of Structured Fluids

    The Double Life of Structured Fluids

    Sunday, August 01, 2010
    Application Note
    Neil Cunningham, Bob McGregor
    The products we stir, pump, spread, pour, and spray are usually thought of as liquids. Surprisingly, however, it can be demonstrated that they live a quiet double life as liquids when observed,but ... read more
  • Food Texture Analysis

    Food Texture Analysis

    Saturday, May 01, 2010
    Application Note
    Richard D. Brown
    Texture testing is a well-established technique for evaluating the mechanical and physical properties of raw ingredients, food structure, and designs, and for pre- and post-quality control checks. ... read more
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