| 7115293 |
Dough compositions for the preparation of baked products |
Christof Gysler |
2006-10-03 |
| 6905869 |
Method for introducing recessive properties into the genetic background of industrial baker's yeast |
Christof Gysler |
2005-06-14 |
| 6579547 |
Method of making refrigeratable dough compositions for the preparation of baked products |
Christof Gysler |
2003-06-17 |
| 5888561 |
Seasoning production |
Johannes Baensch, Hazel Geok Neo Khoo, Howe Ling Lai, Bee Gim Lim |
1999-03-30 |
| 5827724 |
Baker's yeasts having a low temperature inactivation property |
Christof Gysler, Herbert Hottinger |
1998-10-27 |
| 5776526 |
Low-temperature inactive industrial baker's yeast and process for preparing same |
Johannes Baensch, Christof Gysler |
1998-07-07 |
| 5665361 |
Increasing freezing point of food with sea buckthorn ice nucleating agent |
Alfred Jann, Rolv Lundheim, Michel Richard |
1997-09-09 |
| 5637301 |
Obtention of ice nucleating agent from sea buckthorn |
Alfred Jann, Rolv Lundheim, Michel Richard |
1997-06-10 |
| 5608158 |
Apparatus for the testing of air bags |
Klaus Niederberger |
1997-03-04 |
| 5514586 |
Plasmid vectors and GRAS microorganisms promoting ice nucleation |
Herbert Hottinger, David Pridmore, Ursula Staeger-Roos |
1996-05-07 |
| 5480798 |
Baker's yeast having a low temperature inactivation property |
Christof Gysler, Herbert Hottinger |
1996-01-02 |
| 5399492 |
Polyploid baker's yeasts having a low temperature inactivation property |
Christof Gysler, Herbert Hottinger |
1995-03-21 |
