Our Blog
The effect of the ratio of capsaicin and dihydrocapsaicin on the final Scoville Heat Units of a product
In a recent webinar ZP talked through how little impact the ratio of capsaicin and dihydrocapsaicin makes to the hotness of a final product
Effect of formulation and intrinsic hotness of chillies on the final Scoville Heat Units
In a recent webinar ZP talked through how a 1 % error in blending a chilli sauce would impact the final hotness of the product.
Glucose and lactate sensing technology from ZP
In a recent webinar we discussed glucose and lactate sensing technology from ZP.
Glycerol and Glucose Sensor Discussion from ZP
In a recent webinar we discussed electrochemical glucose and glycerol sensing technology from ZP.
Biosensors and Trans-epidermal Water Loss (TEWL)
In a recent webinar we discussed Point-of-Care Diagnostic Development versus Wearable Biosensors.
PoC Diagnostics versus Wearable Biosensors
In a recent webinar we discussed Point-of-Care Diagnostic Development versus Wearable Biosensors.