The new Total Polyphenol (Biophenol) test used by the CDR OxiTester has been tuned to the reference method COI/T.20/Doc. no. 29: 2009 by the Merceological Chemical Laboratory of Florence; the total olive oil polyphenol assay results as obtained by the CDR OxiTester method are in good accord with the values obtained by the reference method.

At the conference ISA 2016 organized by the University of Bari, University of Basilicata and Società Chimica Italiana (Italian Chemical Society) prof. Massimo Innocenti, Department of Chemistry, University of Florence held the presentation “Spectroscopic Analysis of eco-foods”, in collaboration with researchers from the chemical CDR laboratories. Application Example evaluated in the presentation is the range of the CDR FoodLab^® analysis systems that specialize and optimize the use of photometric technology in terms of cost, the amount of reagent used and analysis time.

The international reference laboratory Campden Bri analyzing a number of important beer and wort quality parameters as: ph, bitterness, colour and alcohol, realized a comparison study between CDR BeerLab^® analytics methods and reference methods.

OxiTester, the analytical system for vegetable oils and fats, was used during the study entitled “Qualitative Changes of Olive Oils Obtained from Fruits Damaged by Bactrocera oleae (Rossi)”, performed by Riccardo Gucci, Giovanni Caruso, Angelo Canale, Augusto Loni, and Alfio Raspi Department Coltivazione e Difesa delle Specie Legnose ‘‘G. Scaramuzzi,’’ University of Pisa, 56124 Pisa, Italy Stefania Urbani, Agnese Taticchi, Sonia Esposto, and Maurizio Servili Department Scienze Economico-Estimative e degli Alimenti, University of Perugia, 06126 Perugia, Italy.

From July through October 2001, Standard Latte Laboratory, which is part of the Associazione Italiana Allevatori (Italian Breeders Association) ran 2,500 tests in order to check FoodLab method in determining the amount of urea in the milk of cows, buffalos and sheeps. This test validates the analysis method of all the analysis systems of the FoodLab Line, the FoodLab method, comprising the new versions of the systems: CDR BeerLab^® and Junior, WineLab Touch, FoodLab Touch and FoodLab Touch for fats and oils.

the analytical system for oils and fats was used during the study entitled “Analyses of the oxidative stability of deep-frying oils, carried out by the University of Hamburg and presented at the 6th edition of the Euro Fed Lipid Congress

WineLab is the preceding version of the CDR WineLab^® analysis systems, CDR WineLab^® and CDR WineLab^® Junior. The versions of the systems share the same analysis method, the CDR WineLab^® method. This method has been validated by ISVEA.

In the study published in the Journal of AOAC International, the CDR OxiTester photometric method for the determination of the amount of polyphenols/stability index of oil was validated and compared with the Rancimat method.

In collaboration with Parmalat S.p.A., CDR conducted a comparative study between the specific electrode and FoodLab methods in determining the amount of ammonia in whole and skimmed milk.

Neotron, an italian accredited laboratory, conducted a study with the aim of comparing CDR FoodLab®’s method for the determination of the Peroxide Value (PV) and the Free Fatty Acid (FFA) in vegetable oil matrices using ISO/AOCS methods: “These excellent analytical results along with the easiness of use and extraordinary versatility make of this system a precious tool that can be widely used whenever analytical controls are required. “