HL

Henry Leung

PE PepsiCo: 9 patents #126 of 1,581Top 8%
Overall (All Time): #464,422 of 4,157,543Top 15%
11
Patents All Time

Issued Patents All Time

Patent #TitleCo-InventorsDate
8673381 Free flowing vegetable powder and method for its manufacture Brenda K. Cremer, Bridget Manis, Kelly S. Miller, Jason Thomas Niermann, Timothy F. Root +3 more 2014-03-18
8545919 Free flowing vegetable powder and method for its manufacture Brenda K. Cremer, Bridget Manis, Kelly S. Miller, Jason Thomas Niermann, Timothy F. Root +3 more 2013-10-01
8124160 Method for reducing acrylamide formation in thermally processed foods David Barry, Colin Jeffrey Burnham, Pravin Maganlal Desai, Ponnattu Kurian Joseph, John Richard Masson +4 more 2012-02-28
8114463 Method for reducing acrylamide formation in thermally processed foods David Barry, Colin Jeffrey Burnham, Pravin Maganlal Desai, Ponnattu Kurian Joseph, John Richard Masson +4 more 2012-02-14
7767247 Method for reducing acrylamide formation in thermally processed foods David Barry, Colin Jeffrey Burnham, Pravin Maganlal Desai, Ponnattu Kurian Joseph, John Richard Masson +4 more 2010-08-03
7763305 Method for reducing acrylamide formation in thermally processed foods David Barry, Colin Jeffrey Burnham, Pravin Maganlal Desai, Ponnattu Kurian Joseph, John Richard Masson +4 more 2010-07-27
7763304 Methods for reducing acrylamide formation in thermally processed foods David Barry, Colin Jeffrey Burnham, Pravin Maganlal Desai, Ponnattu Kurian Joseph, John Richard Masson +4 more 2010-07-27
7763306 Method for reducing acrylamide formation in thermally processed foods David Barry, Colin Jeffrey Burnham, Pravin Maganlal Desai, Ponnattu Kurian Joseph, John Richard Masson +4 more 2010-07-27
7393550 Method for reducing acrylamide formation in thermally processed foods David Barry, Colin Jeffrey Burnham, Pravin Maganlal Desai, Ponnattu Kurian Joseph, John Richard Masson +4 more 2008-07-01
7267834 Method for reducing acrylamide formation in thermally processed foods Vincent Elder, John Fulcher, Michael Grant Topor 2007-09-11
7037540 Method for reducing acrylamide formation in thermally processed foods Vincent Elder, John Fulcher 2006-05-02