The Smell of Parkinson’s: The Technology Behind the Story
Posted on April 2nd, 2019
A Little Background: We’ve long been promoting the amazing work done by Manchester Institute of Biotechnology (MIB) and Joy Milne…
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Showing Tags: Fragrance
Lifecycle of Food Analysis: Introducing Jens Glastrup
Posted on March 18th, 2019
Click here or call +44 (0)1223 279210 to reserve your place. Full Agenda. Following on from Friday’s post, we’ve had…
Another Guest Speaker Confirmed for the Lifecycle of Food Analysis Workshop
Posted on March 7th, 2019
We can now confirm our third guest speaker for the 2-day Lifecycle of Food Analysis Workshop is Neil Owen, Head…
Aroma Workshop
Posted on January 4th, 2018
We at Anatune are going to be running a 2 day workshop on the 6th-7th March to help people in…
A New Twist: Free Acids and Phenols
Posted on November 22nd, 2016
Sensitive SBSE determination of free acids and phenols – along with the usual suspects. Stir Bar Sorptive Extraction (SBSE) and…
New Extraction Technology for Flavours and Odours
Posted on February 23rd, 2015
The new EG Silicone Twister is important because it expands the range of jobs that Stir Bar Sorptive Extraction (SBSE)…