Issued Patents All Time
Showing 1–17 of 17 patents
| Patent # | Title | Co-Inventors | Date |
|---|---|---|---|
| 8808779 | Method for reducing the oil content of potato chips | Annette Stiers Jones, Renu Mathew, Donald Vaughn Neel, Gerald Vogel, Sheila A. Wright | 2014-08-19 |
| 8318229 | Method for controlling bulk density of fried snack pieces | John Mampra Mathew, Gerald Vogel | 2012-11-27 |
| 8124160 | Method for reducing acrylamide formation in thermally processed foods | David Barry, Colin Jeffrey Burnham, Ponnattu Kurian Joseph, Henry Leung, John Richard Masson +4 more | 2012-02-28 |
| 8124154 | Fryer atmosphere control for mold form fryer | Varadharajan Radhamani Basker, Wilfred Marcellien Bourg, Jr., Steven Bresnahan, Thomas George Crosby, Phillip Stuart Frazier | 2012-02-28 |
| 8114463 | Method for reducing acrylamide formation in thermally processed foods | David Barry, Colin Jeffrey Burnham, Ponnattu Kurian Joseph, Henry Leung, John Richard Masson +4 more | 2012-02-14 |
| 8110240 | Method for reducing acrylamide formation in thermally processed foods | Catherine Sarah Cantley, Enrique Michel, V. N. Mallikarjuna Rao, George Vindiola | 2012-02-07 |
| 7811618 | Method for reducing asparagine in food products | Eric Boudreaux, Vincent Elder, John Fulcher, Ponnattu Kurian Joseph, Wu Li +3 more | 2010-10-12 |
| 7798058 | Fryer atmosphere control for mold form fryer | Varadharajan Radhamani Basker, Wilfred Marcellien Bourg, Jr., Steven Bresnahan, Thomas George Crosby, Phillip Stuart Frazier | 2010-09-21 |
| 7771765 | Treated surfaces for high speed dough processing | Renu Mathew, V. N. Mallikarjuna Rao | 2010-08-10 |
| 7767247 | Method for reducing acrylamide formation in thermally processed foods | David Barry, Colin Jeffrey Burnham, Ponnattu Kurian Joseph, Henry Leung, John Richard Masson +4 more | 2010-08-03 |
| 7763306 | Method for reducing acrylamide formation in thermally processed foods | David Barry, Colin Jeffrey Burnham, Ponnattu Kurian Joseph, Henry Leung, John Richard Masson +4 more | 2010-07-27 |
| 7763304 | Methods for reducing acrylamide formation in thermally processed foods | David Barry, Colin Jeffrey Burnham, Ponnattu Kurian Joseph, Henry Leung, John Richard Masson +4 more | 2010-07-27 |
| 7763305 | Method for reducing acrylamide formation in thermally processed foods | David Barry, Colin Jeffrey Burnham, Ponnattu Kurian Joseph, Henry Leung, John Richard Masson +4 more | 2010-07-27 |
| 7393550 | Method for reducing acrylamide formation in thermally processed foods | David Barry, Colin Jeffrey Burnham, Ponnattu Kurian Joseph, Henry Leung, John Richard Masson +4 more | 2008-07-01 |
| 5589213 | Dual-stage process for manufacturing potato chips | Michael L. Pfeiffer, Mary M. Pohlmeier, Jennifer Bell RAYMOND | 1996-12-31 |
| 5425308 | Apparatus and method for slicing potatoes and washing or coating potato slices | Michael L. Dickerson, Wilfred Marcellien Bourg, Jr., Kevin C. Cogan, Donald Vaughn Neel, David Brian Emerson | 1995-06-20 |
| 4614162 | Apparatus and method for distribution of seasonings and like granular/powdered materials | Philip J. Ryan | 1986-09-30 |