
Keith D. Hendricks
Supervisory Patent Examiner (ID: 15488, Phone: (571)272-1401 , Office: P/1756 )
| Most Active Art Unit | 1761 |
| Art Unit(s) | 1733, 1781, 1652, 1814, 1804, 2899, 1756, 1794, 1761, 1649 |
| Total Applications | 1066 |
| Issued Applications | 616 |
| Pending Applications | 142 |
| Abandoned Applications | 314 |
Applications
| Application number | Title of the application | Filing Date | Status |
|---|---|---|---|
Array
(
[id] => 6080925
[patent_doc_number] => 20020081738
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2002-06-27
[patent_title] => 'Coated particles containing an active'
[patent_app_type] => new
[patent_app_number] => 09/966949
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[pdf_file] => publications/A1/0081/20020081738.pdf
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[rel_patent_id] =>[rel_patent_doc_number] =>) 09/966949 | Coated particles containing an active | Sep 27, 2001 | Issued |
Array
(
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[patent_doc_number] => 06524631
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[patent_kind] => B1
[patent_issue_date] => 2003-02-25
[patent_title] => 'Baking mixes which contain flour and have an enhanced shelf life and method and means for preparing same'
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[patent_app_number] => 09/937301
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Array
(
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[patent_doc_number] => 06730335
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[patent_issue_date] => 2004-05-04
[patent_title] => 'Process for producing light-colored seasoning liquid'
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Array
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[patent_doc_number] => 06517874
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[patent_issue_date] => 2003-02-11
[patent_title] => 'Utilization of transglutaminases for the production of baked products with a low wheat content'
[patent_app_type] => B2
[patent_app_number] => 09/954158
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Array
(
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[patent_doc_number] => 20020094367
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[patent_issue_date] => 2002-07-18
[patent_title] => 'Dough composition'
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Array
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[patent_title] => 'Process for producing soybean protein hydrolysate'
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Array
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[patent_title] => 'Gel products fortified with calcium and method of preparation'
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Array
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[patent_doc_number] => 06726942
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[patent_issue_date] => 2004-04-27
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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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Array
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Array
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Array
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