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Method for reducing asparagine in food products |
Eric Boudreaux, Pravin Maganlal Desai, Vincent Elder, Ponnattu Kurian Joseph, Wu Li +3 more |
2010-10-12 |
| 7267834 |
Method for reducing acrylamide formation in thermally processed foods |
Vincent Elder, Henry Leung, Michael Grant Topor |
2007-09-11 |
| 7037540 |
Method for reducing acrylamide formation in thermally processed foods |
Vincent Elder, Henry Leung |
2006-05-02 |
| 6335048 |
Interconvertible solid and liquid states of Olestra |
Larry Carl Swarvar, Monoj K. Gupta |
2002-01-01 |
| H1591 |
Preparation of flavor-enhanced reduced calorie fried foods |
— |
1996-09-03 |
| RE34619 |
Synthetic cooking oils containing dicarboxylic acid esters |
— |
1994-05-24 |
| 5176933 |
Substituted succinate esters and low-calorie oils containing them |
— |
1993-01-05 |
| 4673581 |
Fried food product fried in synthetic cooking oils containing dicarboxylic acid esters |
— |
1987-06-16 |
| 4582927 |
Synthetic cooking oils containing dicarboxylic acid esters |
— |
1986-04-15 |