
Keith D. Hendricks
Supervisory Patent Examiner (ID: 74, Phone: (571)272-1401 , Office: P/1756 )
| Most Active Art Unit | 1761 |
| Art Unit(s) | 1756, 1652, 2899, 1804, 1814, 1781, 1649, 1761, 1733, 1794 |
| Total Applications | 1063 |
| Issued Applications | 620 |
| Pending Applications | 132 |
| Abandoned Applications | 315 |
Applications
| Application number | Title of the application | Filing Date | Status |
|---|---|---|---|
Array
(
[id] => 784962
[patent_doc_number] => 06989167
[patent_country] => US
[patent_kind] => B2
[patent_issue_date] => 2006-01-24
[patent_title] => 'Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce'
[patent_app_type] => utility
[patent_app_number] => 10/603978
[patent_app_country] => US
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[pdf_file] => patents/06/989/06989167.pdf
[firstpage_image] =>[orig_patent_app_number] => 10603978
[rel_patent_id] =>[rel_patent_doc_number] =>) 10/603978 | Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce | Jun 24, 2003 | Issued |
Array
(
[id] => 481748
[patent_doc_number] => 07220440
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[patent_kind] => B2
[patent_issue_date] => 2007-05-22
[patent_title] => 'Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce'
[patent_app_type] => utility
[patent_app_number] => 10/603973
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[pdf_file] => patents/07/220/07220440.pdf
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/603973 | Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce | Jun 24, 2003 | Issued |
Array
(
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[patent_doc_number] => 07189422
[patent_country] => US
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[patent_issue_date] => 2007-03-13
[patent_title] => 'Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce'
[patent_app_type] => utility
[patent_app_number] => 10/603278
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[pdf_file] => patents/07/189/07189422.pdf
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/603278 | Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce | Jun 24, 2003 | Issued |
Array
(
[id] => 975183
[patent_doc_number] => 06932991
[patent_country] => US
[patent_kind] => B2
[patent_issue_date] => 2005-08-23
[patent_title] => 'Levan-producing Lactobacillus strain and method of preparing human or pet food products using the same'
[patent_app_type] => utility
[patent_app_number] => 10/465599
[patent_app_country] => US
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Array
(
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[patent_doc_number] => 20030232109
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[patent_issue_date] => 2003-12-18
[patent_title] => 'High protein corn product production and use'
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[patent_app_number] => 10/463455
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/463455 | High protein corn product production and use | Jun 16, 2003 | Issued |
Array
(
[id] => 5028107
[patent_doc_number] => 20070269554
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[patent_issue_date] => 2007-11-22
[patent_title] => 'SOY PROTEIN PRODUCTS AND METHODS FOR PRODUCING SOY PROTEIN PRODUCTS'
[patent_app_type] => utility
[patent_app_number] => 10/458480
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Array
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[patent_title] => 'SOY PROTEIN PRODUCTS AND METHODS FOR PRODUCING SOY PROTEIN PRODUCTS'
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Array
(
[id] => 7261936
[patent_doc_number] => 20040241283
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2004-12-02
[patent_title] => 'Method of preventing discoloration of dough, dough compositions, and dough products'
[patent_app_type] => new
[patent_app_number] => 10/446483
[patent_app_country] => US
[patent_app_date] => 2003-05-28
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/446483 | Method of preventing discoloration of dough, dough compositions, and dough products | May 27, 2003 | Abandoned |
Array
(
[id] => 772870
[patent_doc_number] => 07001633
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[patent_issue_date] => 2006-02-21
[patent_title] => 'Stabilization of cooked and fully hydrated potato compositions'
[patent_app_type] => utility
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/439815 | Stabilization of cooked and fully hydrated potato compositions | May 15, 2003 | Issued |
Array
(
[id] => 6663769
[patent_doc_number] => 20030203095
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[patent_issue_date] => 2003-10-30
[patent_title] => 'Dough compositions for the preparation of baked products'
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/437245 | Dough compositions for the preparation of baked products | May 13, 2003 | Issued |
Array
(
[id] => 7133823
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[patent_title] => 'Method and apparatus for peeling citrus fruit'
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[rel_patent_id] =>[rel_patent_doc_number] =>) 10/431377 | Method and apparatus for peeling citrus fruit | May 7, 2003 | Abandoned |
Array
(
[id] => 6829360
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[patent_title] => 'Methods for using lipases in baking'
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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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