
Keith D. Hendricks
Examiner (ID: 10281)
| Most Active Art Unit | 1761 |
| Art Unit(s) | 1761, 1794, 1804, 1649, 1733, 1814, 1756, 1652, 1781, 2899 |
| Total Applications | 1064 |
| Issued Applications | 618 |
| Pending Applications | 136 |
| Abandoned Applications | 315 |
Applications
| Application number | Title of the application | Filing Date | Status |
|---|---|---|---|
Array
(
[id] => 1413676
[patent_doc_number] => 06509044
[patent_country] => US
[patent_kind] => B2
[patent_issue_date] => 2003-01-21
[patent_title] => 'Stable, optically clear compositions'
[patent_app_type] => B2
[patent_app_number] => 09/825433
[patent_app_country] => US
[patent_app_date] => 2001-04-02
[patent_effective_date] => 0000-00-00
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[pdf_file] => patents/06/509/06509044.pdf
[firstpage_image] =>[orig_patent_app_number] => 09825433
[rel_patent_id] =>[rel_patent_doc_number] =>) 09/825433 | Stable, optically clear compositions | Apr 1, 2001 | Issued |
Array
(
[id] => 6649217
[patent_doc_number] => 20030008036
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2003-01-09
[patent_title] => 'Method of using wood chips in brewing malt beverages'
[patent_app_type] => new
[patent_app_number] => 09/812349
[patent_app_country] => US
[patent_app_date] => 2001-03-20
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[pdf_file] => publications/A1/0008/20030008036.pdf
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[rel_patent_id] =>[rel_patent_doc_number] =>) 09/812349 | Method of using wood chips in brewing malt beverages | Mar 19, 2001 | Abandoned |
Array
(
[id] => 5843695
[patent_doc_number] => 20020132028
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[patent_kind] => A1
[patent_issue_date] => 2002-09-19
[patent_title] => 'Process for preparation of protein-hydrolysate from soy flour'
[patent_app_type] => new
[patent_app_number] => 09/811780
[patent_app_country] => US
[patent_app_date] => 2001-03-19
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Array
(
[id] => 6889214
[patent_doc_number] => 20010024669
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2001-09-27
[patent_title] => 'Process for the preparation of a vegetable yogurt'
[patent_app_type] => new
[patent_app_number] => 09/809763
[patent_app_country] => US
[patent_app_date] => 2001-03-15
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[rel_patent_id] =>[rel_patent_doc_number] =>) 09/809763 | Process for the preparation of a vegetable yogurt | Mar 14, 2001 | Abandoned |
Array
(
[id] => 1493549
[patent_doc_number] => 06403128
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[patent_kind] => B2
[patent_issue_date] => 2002-06-11
[patent_title] => 'Bakery products containing fructo-oligosaccharide'
[patent_app_type] => B2
[patent_app_number] => 09/802851
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[patent_app_date] => 2001-03-12
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Array
(
[id] => 1095028
[patent_doc_number] => 06821548
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[patent_issue_date] => 2004-11-23
[patent_title] => 'Salt-stable modified starch'
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[patent_app_number] => 09/720798
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Array
(
[id] => 1082563
[patent_doc_number] => 06833150
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[patent_issue_date] => 2004-12-21
[patent_title] => 'Spray -dried bacteriocin powder with anti-microbial activity'
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[patent_app_number] => 09/720382
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[rel_patent_id] =>[rel_patent_doc_number] =>) 09/720382 | Spray -dried bacteriocin powder with anti-microbial activity | Mar 6, 2001 | Issued |
Array
(
[id] => 5786527
[patent_doc_number] => 20020160097
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2002-10-31
[patent_title] => 'Novel meat product'
[patent_app_type] => new
[patent_app_number] => 09/795732
[patent_app_country] => US
[patent_app_date] => 2001-02-28
[patent_effective_date] => 0000-00-00
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[pdf_file] => publications/A1/0160/20020160097.pdf
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[rel_patent_id] =>[rel_patent_doc_number] =>) 09/795732 | Meat product | Feb 27, 2001 | Issued |
Array
(
[id] => 1255585
[patent_doc_number] => 06667065
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[patent_kind] => B1
[patent_issue_date] => 2003-12-23
[patent_title] => 'Non-maltogenic exoamylases and their use in retarding retrogradation of starch'
[patent_app_type] => B1
[patent_app_number] => 09/647504
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[rel_patent_id] =>[rel_patent_doc_number] =>) 09/647504 | Non-maltogenic exoamylases and their use in retarding retrogradation of starch | Feb 27, 2001 | Issued |
Array
(
[id] => 519615
[patent_doc_number] => 07186426
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[patent_issue_date] => 2007-03-06
[patent_title] => 'Prevention of lactic acid bacteria spoilage of beer through use of bacteriocin-containing fermented wort'
[patent_app_type] => utility
[patent_app_number] => 09/791350
[patent_app_country] => US
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[rel_patent_id] =>[rel_patent_doc_number] =>) 09/791350 | Prevention of lactic acid bacteria spoilage of beer through use of bacteriocin-containing fermented wort | Feb 22, 2001 | Issued |
Array
(
[id] => 6876542
[patent_doc_number] => 20010006695
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[patent_issue_date] => 2001-07-05
[patent_title] => 'Beverage topping'
[patent_app_type] => new-utility
[patent_app_number] => 09/788640
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Array
(
[id] => 6080006
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[patent_title] => 'NON-DAIRY, READY-TO-USE MILK SUBSTITUTE, AND PRODUCTS MADE THEREWITH'
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Array
(
[id] => 6324532
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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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