LS

Lewis G. Scharpf

IF International Flavors & Fragrances: 20 patents #54 of 483Top 15%
AU Auburn University: 2 patents #153 of 580Top 30%
📍 Fair Haven, NJ: #13 of 131 inventorsTop 10%
🗺 New Jersey: #3,327 of 69,400 inventorsTop 5%
Overall (All Time): #185,481 of 4,157,543Top 5%
23
Patents All Time

Issued Patents All Time

Showing 1–23 of 23 patents

Patent #TitleCo-InventorsDate
8778409 Compositions for and methods of controlling olfactory responses to odorants Vitaly Vodyanoy, Alexandre Samoylov, Nilmini Viswaprakash, Ludmila Petrovna Globa, Edward E. Morrison 2014-07-15
8273381 Compositions for and methods of controlling olfactory responses to odorants Vitaly Vodyanoy, Alexandre Samoylov, Nilmini Viswaprakash, Ludmila Petrovna Globa, Edward E. Morrison 2012-09-25
6913906 Flavor active modified thaumatin and monellin and methods for their production and use Paul L. Bolen, Paul L. Cihak, Kevin P. Miller, Nicolas Kossiakoff, Regina D. Hawn 2005-07-05
6844178 Recombinant kid pregastric esterase and methods for its production and use Paul L. Bolen, Paul L. Cihak 2005-01-18
6582948 Recombinant kid pregastric esterase and methods for its production and use Paul L. Bolen, Paul L. Cihak 2003-06-24
6420527 Flavor active modified thaumatin and monellin and methods for their production and use Paul L. Bolen, Paul L. Cihak, Kevin P. Miller, Nicolas Kossiakoff, Regina D. Hawn 2002-07-16
6375947 Recombinant kid pregastric esterase and methods for its production and use Paul L. Bolen, Paul L. Cihak 2002-04-23
6001410 Fruit liqueur beverage containing recombinant monellin to enhance the alcoholic impact Paul L. Bolen, Nicholas Kossiakoff, Regina D. Hawn 1999-12-14
5577668 Toroidal manifold sparger used in a fluidizing spray chilling system Chwan-Kong King, Chee-Teck Tan, David P. O'Chat, Marvin Schulman 1996-11-26
5525367 Fluidizing spray chilling system for producing encapsulated materials Chwan-Kong King, Chee-Teck Tan, David P. O'Chat, Marvin Schulman 1996-06-11
5476675 Extrusion and agglomeration process for fiber containing food ingredient Wen C. Lou, Chee-Teck Tan, Joseph Panarisi 1995-12-19
5420022 Fermentation process for preparing phenylacetic acid using phenylalanine as a starting material Mohamad I. Farbood, Robert W. Blocker, Lynda B. McLean 1995-05-30
5417153 Fluidizing spray chilling system for producing encapsulated materials Chwan-Kong King, Chee-Teck Tan, David P. O'Chat, Marvin Schulman 1995-05-23
5372834 Treating a meaty flavored foodstuff with a combination of a sclareolide and aconitic or gluconic acid Lawrence L. Buckholz, Jr. 1994-12-13
5366747 Aconitic acid, gluconic acid and/or succinic acid taken alone or further together with sclareolide in enhancing the organoleptic properties of foodstuffs Lawrence L. Buckholz, Jr. 1994-11-22
5320863 Transparent oil-in-water microemulsion flavor concentrate Siew L. Chung, Chee-Teck Tan, Ivan M. Tuhill 1994-06-14
5283056 Transparent oil-in-water microemulsion flavor or fragrance concentrate, process for preparing same, mouthwash or perfume composition containing said transparent microemulsion concentrate, and process for preparing same Siew L. Chung, Chee-Tack Tan, Ivan M. Tuhill 1994-02-01
4999207 Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs Lawrence L. Buckholz, Jr., Mohamad I. Farbood, Nicolas Kossiakoff 1991-03-12
4988527 Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs Lawrence L. Buckholz, Jr., Mohamad I. Farbood, Nicolas Kossiakoff, Eugene W. Seitz 1991-01-29
4988532 Use of sclareolide to debitter a coffee beverage Lawrence L. Buckholz, Jr., Mohamad I. Farbood, Nicolas Kossiakoff 1991-01-29
4966783 Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs Lawrence L. Buckholz, Jr., Mohamad I. Farbood, Nicolas Kossiakoff 1990-10-30
4960603 Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs Lawrence L. Buckholz, Jr., Mohamad I. Farbood, Nicolas Kossiakoff, Eugene W. Seitz 1990-10-02
4917913 Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs Lawrence L. Buckholz, Jr., Mohamad I. Farbood, Nicolas Kossiakoff 1990-04-17