Waters Profile
Waters® SDMS Vision Publisher™ is an analytical laboratory notebook and extended capability of the NuGenesis® Scientific Data Management System which adapts to support existing free-flow or process driven workflows. SDMS Vision Publisher allows structured scientific documents to be easily created from predefined templates. Add selected content by interactively or automatically extracting information from NuGenesis SDMS, Empower™, and MassLynx™ Software, or other applications. With SDMS Vision Publisher, you can create queries against single or multiple databases to locate data that otherwise could take hours or days to find looking through paper documentation. SDMS Vision Publisher is fully 21 CFR Part 11 compliant. In addition to providing regulatory safeguards, SDMS Vision Publisher ensures the authenticity of electronic records and is certified to support the SAFE BioPharma digital identity and signature standard. Additional features and benefits include: Work with Microsoft Excel in a compliant-ready environment; Pre-formatted SOP worksheets for common pharmaceutical QC tests; Automate routine calculations; Drag-and-drop documents such as PDFs or Microsoft Word; Compare and contrast results from different analytical techniques and vendors; and make decisions faster in an operationally consistent environment. Product details.
AI-Powered Precision for Functional Component Testing in Tea Analysis
October 11th 2024Analyzing functional foods reveals numerous health benefits. These foods are rich in bioactive compounds that go beyond basic nutrition, boosting the immune system and improving overall wellness. However, analyzing these compounds can be challenging. This article discusses AI algorithms to support automated method development for liquid chromatography, simplifying the process, enhancing labor efficiency, and ensuring precise results, making it accessible to non-experts for tea analysis.
Characterizing Cooked Cheese Flavor with Gas Chromatography
October 11th 2024A joint study by the Department of Food and Nutritional Sciences at the University of Reading and Synergy Flavours aimed to identify volatiles that contribute to the aroma of cooked cheese, including the role of fat content in development during cooking.