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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
  • Exhibition of Chromatography Columns at Pittcon® 2013

    Exhibition of Chromatography Columns at Pittcon® 2013

    Friday, May 10, 2013
    Technical Article
    Robert L. Stevenson, Ph.D.
    The technology and market for liquid chromatography columns continue to mature, with applications-specific columns on the rise. The chromatography columns target specific assays in the clinical ... read more
  • New Products at Pittcon® 2011

    New Products at Pittcon® 2011

    Thursday, March 10, 2011
    Application Note
    Jeanely Hunt, MS, MBA
    The following includes some of the latest advances in laboratory instrumentation debuting at Pittcon® 2011. read more
  • Automatable Processes and Future Directions in Dried Blood Spot Analysis

    Automatable Processes and Future Directions in Dried Blood Spot Analysis

    Friday, October 01, 2010
    Technical Article
    Chester Bowen
    The application of dried blood spots (DBS) for the storage, shipment, and quantification of xenobiotics has been gaining popularity in recent years. The invention of this technology can be attributed ... 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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