
Arthur L. Corbin
Examiner (ID: 18535)
| Most Active Art Unit | 1302 |
| Art Unit(s) | 1761, 1302, 1794 |
| Total Applications | 1985 |
| Issued Applications | 1221 |
| Pending Applications | 190 |
| Abandoned Applications | 573 |
Applications
| Application number | Title of the application | Filing Date | Status |
|---|---|---|---|
Array
(
[id] => 7250793
[patent_doc_number] => 20050074539
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2005-04-07
[patent_title] => 'Process for production of raw cured products'
[patent_app_type] => utility
[patent_app_number] => 10/403680
[patent_app_country] => US
[patent_app_date] => 2003-03-31
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[pdf_file] => publications/A1/0074/20050074539.pdf
[firstpage_image] =>[orig_patent_app_number] => 10403680
[rel_patent_id] =>[rel_patent_doc_number] =>) 10/403680 | Process for production of raw cured meat products | Mar 30, 2003 | Issued |
Array
(
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[patent_doc_number] => 07435435
[patent_country] => US
[patent_kind] => B2
[patent_issue_date] => 2008-10-14
[patent_title] => 'Frozen ice confection'
[patent_app_type] => utility
[patent_app_number] => 10/402086
[patent_app_country] => US
[patent_app_date] => 2003-03-28
[patent_effective_date] => 0000-00-00
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/402086 | Frozen ice confection | Mar 27, 2003 | Issued |
Array
(
[id] => 7342050
[patent_doc_number] => 20040191384
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[patent_kind] => A1
[patent_issue_date] => 2004-09-30
[patent_title] => 'Process for the preparation of colorant from oleoresin'
[patent_app_type] => new
[patent_app_number] => 10/396079
[patent_app_country] => US
[patent_app_date] => 2003-03-25
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/396079 | Process for the preparation of colorant from oleoresin | Mar 24, 2003 | Issued |
Array
(
[id] => 6804719
[patent_doc_number] => 20030232113
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2003-12-18
[patent_title] => 'Method and apparatus for making chocolate covering layers'
[patent_app_type] => new
[patent_app_number] => 10/390663
[patent_app_country] => US
[patent_app_date] => 2003-03-19
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/390663 | Method and apparatus for making chocolate covering layers | Mar 18, 2003 | Abandoned |
Array
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[patent_doc_number] => 20040005386
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[patent_issue_date] => 2004-01-08
[patent_title] => 'Method of making chocolate shells'
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Array
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[patent_title] => 'Method and apparatus for making chocolate shells'
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Array
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[patent_doc_number] => 20030175391
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[patent_kind] => A1
[patent_issue_date] => 2003-09-18
[patent_title] => 'Method to improve the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry'
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/391915 | Method of improving drip loss in fresh beef, pork, and poultry | Mar 18, 2003 | Issued |
Array
(
[id] => 7464188
[patent_doc_number] => 20040101615
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[patent_issue_date] => 2004-05-27
[patent_title] => 'Edible substrates'
[patent_app_type] => new
[patent_app_number] => 10/391305
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/391305 | Edible substrates | Mar 17, 2003 | Abandoned |
Array
(
[id] => 1211981
[patent_doc_number] => 06709686
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[patent_issue_date] => 2004-03-23
[patent_title] => 'Potato-based food products tolerable by gluten-intolerant individuals and methods of making and using the same'
[patent_app_type] => B1
[patent_app_number] => 10/390264
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Array
(
[id] => 1009149
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[patent_issue_date] => 2005-05-31
[patent_title] => 'Method for making a puffed food starch product'
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[patent_app_number] => 10/389063
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/389063 | Method for making a puffed food starch product | Mar 13, 2003 | Issued |
Array
(
[id] => 626818
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[patent_title] => 'Puffed food starch product and method for making the same'
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Array
(
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Array
(
[id] => 6835180
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Array
(
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Array
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Array
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Array
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Array
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