Client Testimonials ! Thank You Everyone !
|
|
|
|
|
|
It's a great instrument! What the heck!
Dr. R. Carl Hoseney
President, R&R Research Services, Inc., Manhattan, KS.
Professor, Department of Grain Science and Industry, Kansas State University, Manhattan, KS
Author of the textbook "Principles of Cereal Science and Technology"
American Association of Cereal Chemists, (Board of Directors 1988-1991, President 1989-1990)
|
|
|
|
|
|
"Great instrument! Great technical support! Looking forward to what they do next with the TA.XT2 ....."
Dr. Jean-Francois C. Meullenet
Assistant Professor, University of Arkansas
Coordinator of the Rheology & Sensory Research Program
From his university web page "Sensory Science and Rheology are my primary research interests. Current research is focuses of the development of instrumental methods capable of predicting the sensory perception or acceptance of texture by trained panelists and consumers."
|
|
|
|
"We have been involved with the TA.XT2 Texture Analyzer for ten years (we have three of them). It is a great instrument and the software is fabulous. The other thing that is impressive about it is the way that they have continued to make improvements in the instrument, software and probes for the food industry."
"Perhaps their success is really due to their University of Nottingham affiliations", he said jokingly.
Professor John R Mitchell, Head of Food Sciences
Department of Applied Biochemistry and Food Science
University of Nottingham, UK
From his university web page "The unifying theme of my research has been the functional properties of biopolymers and the manipulation of these materials to promote texture for food and other applications. It follows that I have been particularly concerned with rheological properties. The Food Structure Group which I head has the best equipped laboratory in the University for rheological measurements and in addition a substantial spectroscopy capability and a pilot plant. We work across the whole of the water content range and have extensive collaborations with the Flavour Technology and Microbiology and Safety Groups in the Division of Food Sciences as well as the National Centre for Macromolecular Hydrodynamics."
|
|
|
|
|
|
"This tool has helped us improve tortillas!"
Dr. Ralph D. Waniska
Professor, Soil and Crop Sciences
Cereal Quality Laboratory
Texas A & M University
Dr. Waniska's major area of research is Cereal Chemistry and Food Carbohydrates - Chemical, physical, and structural properties of starch and proteins during food processing; chemistry and technology of wheat and corn tortillas and chips; type, distribution, and bioactivity of proteins, hydrolytic enzymes, and phenolic compounds in corn, sorghum, and peanuts; the effect of these compounds on the activity of fungi, microbes, and insects.
|
|
|
"The TA.XT2i has been a fabulous instrument for us and our CAFT program. It is more versatile, easier to use, more sensitive and better than we ever expected, and your team is great to work with for assistance and suggestions".
Dr. Jozef L. Kokini
Professor, Dept of Food Science
Center for Advanced Food Technology
Rutgers University
http://foodsci.rutgers.edu/kokini/
|
|
|
|
|
|
"It's a fantastic instrument, I'll tell you that. I have been extremely pleased with it. We now have a way of quantifying data that before was just a guess. Pictures are worth much more than words and TA.XT2 measurements as as clear as night and day. "
Mr. Richard B. Batté
Director of Laboratory and Research Services
Krispy Kreme Doughnut Corporation
http://www.krispykreme.com
|
|
|
|
"The instrument and systems are outstanding and you guys are great with responsive and helpful advice."
Ms. Leslie L. Skarra, President
Merlin Development Company
http://www.merlindev.com
|
|
|
|
|
|
"The AIB uses the XT2 every day in our development work and also in training the hundreds of student we have. Its easy to use and your help has always been outstanding, so much so that we never use our Instron any longer.
Can I get a smaller shirt so that I can wear one into the office?"
Ms. Renee Boeckman, American Institute of Baking
http://www.aibonline.com
|
|
|
"... love the Squishy Machine! Great for spreadable butter, cheese, whey gels & chocolates. Enough analyzing, time to eat!"
Ms. Kerry Kaylegian
Butter Researcher
|
|
|
|
|
|
"The TA.XT2 has been invaluable and several of our MS students graduated after conducting their research with the instrument."
Dr. Anuradha Prakash
Professor Food Science and Nutrition
Department of Food Science and Nutrition
Chapman University, Orange CA
|
|
|
|
"The pizza tug fixture has been very useful in quantifying the differences of our many hydrocolloid systems."
John Brodie
Rhodia Baking Ingredients
www.rhodiabaking.com
|
|
|
|
|
|
"Texture Technologies has always been extremely supportive of our research - not just when we purchased the equipment, but also with applications and modifying accessories."
JoAnna Tharrington
North Carolina State University
|
|
|
|
"It should be called the Texture-ator !! Not even students could break it !!"
Dr. Clara Rovedo
Research Engineer
FMC Food Tech
Process Technologies Laboratory
2300 Industrial Ave.
Madera, CA
|
|
|
|
|
|
"Always great technical support!
Marc's response to me - 'what is it you want to find out?' always helped."
Becky Hubbell
Senior Food Technologist
Nestle Frozen Foods/Stouffer's Foods Corp, Ohio
|
|
|
|
"I don't know what I would do without my TA.XT2i Texture Analyzer !"
Dr. Catherine G.A. Davies
Assistant Professor Food Biochemistry
Animal Science & Food Science
University of Delaware
|
|
|
|
|
|
"SMS is the best company for assistance in instrumental analysis. They have a friendly approach, they are friendly people & their system allows for very user-friendly measurements. You can ask for help in the morning and have the answer in the afternoon. We appreciate the help very much!"
Gaelle Roudaut
Ensbana
Dijon, France
|
|
|
|
|
Prof. Michael McCarthy & Prof. Kathryn McCarthy
University of California, Dept of Food Science & Technology |
|
|
| "It has been great using it. I hope that the next one I get [the TA.XTPlus] will give me the same joy!"
Dr. Maria Jose de Sousa Gallagher
University College, Cork, Ireland
(also shown Sergio Carbonell Martinez)
|
|
|
|
|
|
"It is a very nice instrument to work with! Very convenient and the software is working well. We are very happy with it. We use it extensively for physical measurements with fish."
Dr. Kris Kristbergsson
University of Iceland
Reykjavik, Iceland
|
|
|
| "The instrument is a great bang for the buck and technical support from TTC is outstanding!"
Warren Gordon
Kraft Foods R&D
|
|
|
|
|
|
Dr. Patricia Curtis
Auburn University
|
|
|
| "The TA.XT2 is the most used piece of equipment in my lab. It is used every day for a wide variety of materials and with great results!"
Dr. William Kerr
University of Georgia, Dept of Food Science & Technology
|
|
|
|
|
|
"It is so much more friendly to use than an Instron!"
Gianfranco Mazzanti
University of Guelph - Food Science &
University of Waterloo - Physics
|
|
|
| "We have a TA.XTPlus and it is a versatile and extremely user friendly instrument!"
Dr. Anna Resurreccion
University of Georgia, Dept of Food Science & Technology
|
|
|
|
|
|
"For 14 years it has been the most used instrument in my lab!"
"Our instrument has been the workhorse of our lab and many publications and PhD thesis contain data generated in our old TA.XT2"
Dr. Jose Miguel Aguilera
Universidad Catolica de Chile
|
|
|
| "You have a great instrument and I am impressed with the newest upgrades and fixtures that you have developed. The Texture Analyser is a great tool for those of us who care about food texture!"
Dr. Carmen I. Moraru
Cornell University, Dept of Food Science
|
|
|
|
|
|
"The Plus is pretty easy to use with highly repeatable results. The software's and TTC's support are so helpful that we can analyze the texture of any product. It is so easy to learn that I can teach anyone how to get familiar with it and how to use it in five minutes.""
Dr. Ali R. Taherian
Agriculture and Agri-Food Canada
St. Hyacinthe, Quebec
|
|
|
|
"I have serial number 008 and and I've had nothing but success with it. We use it for testing all kinds of fish gels for many different properties. Honest to God I recommend the TA.XT2 to anybody who could use it. The other thing I really like is that we have an upgrade path available to us so that we can bring it up to the latest standards"
Dr. Allan T. Paulson
Dalhousie University
Food Science & Technology
|
|
