Adaptation of yeast vitality measurement to the oenological production routine
Winemaking is based on alcoholic fermentation which induces the transformation of grape sugar into ethanol, mainly under the action of Saccharomyces cerevisiae.
Quantification of wine spoilage yeasts, Brettanomyces, by immuno-magnetic separation and flow cytometry
The risk of contamination by Brettanomyces during the winemaking process is an economic threat for producers.
Evaluation of analytical performance of the sthemO DDi M assay on the sthemO 301 analyzer
D-dimers (DDi) arise from the degradation of fibrin by plasmin. Precise measurement of their levels is essential for managing the risk of venous thromboembolism in ambulatory patients or in monitoring disseminated intravascular coagulation.
Evaluation of the accuracy of sthemO routine test performance on the sthemO 301 analyzer
The hemostasis test panel includes the measurement of prothrombin time (PT), partial thromboplastin (activated) (aPTT), and fibrinogen (Fib) level according to the Clauss method, as well as thrombin time.
Performance evaluation of the thrombophilia hemostasis test panel on the sthemO 301 analyzer
Thrombophilia is a predisposition — congenital or acquired — to form blood clots, which carries a risk of thrombosis.
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