
Leslie A. Wong
Examiner (ID: 8921)
| Most Active Art Unit | 1761 |
| Art Unit(s) | 1789, 1793, 2899, 1754, 1794, 1302, 1761, 1781 |
| Total Applications | 2168 |
| Issued Applications | 1164 |
| Pending Applications | 150 |
| Abandoned Applications | 849 |
Applications
| Application number | Title of the application | Filing Date | Status |
|---|---|---|---|
Array
(
[id] => 4733522
[patent_doc_number] => 20080050501
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2008-02-28
[patent_title] => 'Mixtures of high fructose corn syrup (HFCS) 42 or HFCS 55 and high-intensity sweeteners with a taste profile of pure HFCS 55'
[patent_app_type] => utility
[patent_app_number] => 11/861338
[patent_app_country] => US
[patent_app_date] => 2007-09-26
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 7
[patent_figures_cnt] => 7
[patent_no_of_words] => 2393
[patent_no_of_claims] => 17
[patent_no_of_ind_claims] => 2
[patent_words_short_claim] => 0
[patent_maintenance] => 1
[patent_no_of_assignments] => 0
[patent_current_assignee] =>[type] => publication
[pdf_file] => publications/A1/0050/20080050501.pdf
[firstpage_image] =>[orig_patent_app_number] => 11861338
[rel_patent_id] =>[rel_patent_doc_number] =>) 11/861338 | Mixtures of high fructose corn syrup (HFCS) 42 or HFCS 55 and high-intensity sweeteners with a taste profile of pure HFCS 55 | Sep 25, 2007 | Abandoned |
Array
(
[id] => 7726633
[patent_doc_number] => RE043135
[patent_country] => US
[patent_kind] => E1
[patent_issue_date] => 2012-01-24
[patent_title] => 'Method of improving dough and bread quality'
[patent_app_type] => reissue
[patent_app_number] => 11/903211
[patent_app_country] => US
[patent_app_date] => 2007-09-20
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 13
[patent_figures_cnt] => 13
[patent_no_of_words] => 22938
[patent_no_of_claims] => 34
[patent_no_of_ind_claims] => 4
[patent_words_short_claim] => 37
[patent_maintenance] => 1
[patent_no_of_assignments] => 0
[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/RE/043/RE043135.pdf
[firstpage_image] =>[orig_patent_app_number] => 11903211
[rel_patent_id] =>[rel_patent_doc_number] =>) 11/903211 | Method of improving dough and bread quality | Sep 19, 2007 | Issued |
Array
(
[id] => 8150099
[patent_doc_number] => RE043341
[patent_country] => US
[patent_kind] => E1
[patent_issue_date] => 2012-05-01
[patent_title] => 'Method of improving the properties of a flour dough, a flour dough improving composition and improved food products'
[patent_app_type] => reissue
[patent_app_number] => 11/896132
[patent_app_country] => US
[patent_app_date] => 2007-08-29
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 3
[patent_figures_cnt] => 3
[patent_no_of_words] => 17872
[patent_no_of_claims] => 56
[patent_no_of_ind_claims] => 11
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[patent_maintenance] => 1
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[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/RE/043/RE043341.pdf
[firstpage_image] =>[orig_patent_app_number] => 11896132
[rel_patent_id] =>[rel_patent_doc_number] =>) 11/896132 | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products | Aug 28, 2007 | Issued |
Array
(
[id] => 5230478
[patent_doc_number] => 20070292585
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2007-12-20
[patent_title] => 'Method of forming a non-fractionated, room- temperature pourable butter'
[patent_app_type] => utility
[patent_app_number] => 11/894545
[patent_app_country] => US
[patent_app_date] => 2007-08-21
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 6
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[patent_no_of_words] => 14676
[patent_no_of_claims] => 35
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[pdf_file] => publications/A1/0292/20070292585.pdf
[firstpage_image] =>[orig_patent_app_number] => 11894545
[rel_patent_id] =>[rel_patent_doc_number] =>) 11/894545 | Method of forming a non-fractionated, room-temperature pourable butter | Aug 20, 2007 | Issued |
Array
(
[id] => 5010574
[patent_doc_number] => 20070281053
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2007-12-06
[patent_title] => 'PROCESSED CHEESE WITH IMPROVED FIRMNESS USING CROSS-LINKING ENZYMES'
[patent_app_type] => utility
[patent_app_number] => 11/838489
[patent_app_country] => US
[patent_app_date] => 2007-08-14
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 0
[patent_figures_cnt] => 0
[patent_no_of_words] => 8729
[patent_no_of_claims] => 31
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[patent_current_assignee] =>[type] => publication
[pdf_file] => publications/A1/0281/20070281053.pdf
[firstpage_image] =>[orig_patent_app_number] => 11838489
[rel_patent_id] =>[rel_patent_doc_number] =>) 11/838489 | PROCESSED CHEESE WITH IMPROVED FIRMNESS USING CROSS-LINKING ENZYMES | Aug 13, 2007 | Abandoned |
Array
(
[id] => 4651177
[patent_doc_number] => 20080038433
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2008-02-14
[patent_title] => 'Flavored artificial sweetener'
[patent_app_type] => utility
[patent_app_number] => 11/891218
[patent_app_country] => US
[patent_app_date] => 2007-08-09
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 0
[patent_figures_cnt] => 0
[patent_no_of_words] => 1221
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[pdf_file] => publications/A1/0038/20080038433.pdf
[firstpage_image] =>[orig_patent_app_number] => 11891218
[rel_patent_id] =>[rel_patent_doc_number] =>) 11/891218 | Flavored artificial sweetener | Aug 8, 2007 | Abandoned |
Array
(
[id] => 6603072
[patent_doc_number] => 20100098820
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2010-04-22
[patent_title] => 'Fresh Cheese And Process For Producing The Same'
[patent_app_type] => utility
[patent_app_number] => 12/373345
[patent_app_country] => US
[patent_app_date] => 2007-07-13
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 0
[patent_figures_cnt] => 0
[patent_no_of_words] => 4289
[patent_no_of_claims] => 2
[patent_no_of_ind_claims] => 1
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[patent_maintenance] => 1
[patent_no_of_assignments] => 0
[patent_current_assignee] =>[type] => publication
[pdf_file] => publications/A1/0098/20100098820.pdf
[firstpage_image] =>[orig_patent_app_number] => 12373345
[rel_patent_id] =>[rel_patent_doc_number] =>) 12/373345 | Fresh Cheese And Process For Producing The Same | Jul 12, 2007 | Abandoned |
Array
(
[id] => 4493948
[patent_doc_number] => 07947315
[patent_country] => US
[patent_kind] => B2
[patent_issue_date] => 2011-05-24
[patent_title] => 'Dairy products and method of manufacturing the same'
[patent_app_type] => utility
[patent_app_number] => 11/777601
[patent_app_country] => US
[patent_app_date] => 2007-07-13
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 0
[patent_figures_cnt] => 0
[patent_no_of_words] => 6038
[patent_no_of_claims] => 17
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[patent_words_short_claim] => 109
[patent_maintenance] => 1
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[patent_current_assignee] =>[type] => patent
[pdf_file] => patents/07/947/07947315.pdf
[firstpage_image] =>[orig_patent_app_number] => 11777601
[rel_patent_id] =>[rel_patent_doc_number] =>) 11/777601 | Dairy products and method of manufacturing the same | Jul 12, 2007 | Issued |
Array
(
[id] => 10554040
[patent_doc_number] => 09278234
[patent_country] => US
[patent_kind] => B2
[patent_issue_date] => 2016-03-08
[patent_title] => 'Encapsulated flavor and/or fragrance preparations'
[patent_app_type] => utility
[patent_app_number] => 11/774408
[patent_app_country] => US
[patent_app_date] => 2007-07-06
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 0
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[patent_no_of_words] => 4487
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[patent_current_assignee] =>[type] => patent
[pdf_file] =>[firstpage_image] =>[orig_patent_app_number] => 11774408
[rel_patent_id] =>[rel_patent_doc_number] =>) 11/774408 | Encapsulated flavor and/or fragrance preparations | Jul 5, 2007 | Issued |
Array
(
[id] => 5479739
[patent_doc_number] => 20090202696
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2009-08-13
[patent_title] => 'SOY SAUCE SEASONING HAVING HIGH GAMMA-AMINOBUTYRIC ACID CONTENT'
[patent_app_type] => utility
[patent_app_number] => 12/304482
[patent_app_country] => US
[patent_app_date] => 2007-06-15
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 0
[patent_figures_cnt] => 0
[patent_no_of_words] => 2790
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[pdf_file] => publications/A1/0202/20090202696.pdf
[firstpage_image] =>[orig_patent_app_number] => 12304482
[rel_patent_id] =>[rel_patent_doc_number] =>) 12/304482 | SOY SAUCE SEASONING HAVING HIGH GAMMA-AMINOBUTYRIC ACID CONTENT | Jun 14, 2007 | Abandoned |
Array
(
[id] => 5330294
[patent_doc_number] => 20090110771
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2009-04-30
[patent_title] => 'SUGAR FREE LOW CALORIE SYRUP AND THE MANUFACTURING METHOD THEREOF'
[patent_app_type] => utility
[patent_app_number] => 12/301059
[patent_app_country] => US
[patent_app_date] => 2007-05-16
[patent_effective_date] => 0000-00-00
[patent_drawing_sheets_cnt] => 1
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[pdf_file] => publications/A1/0110/20090110771.pdf
[firstpage_image] =>[orig_patent_app_number] => 12301059
[rel_patent_id] =>[rel_patent_doc_number] =>) 12/301059 | Sugar free low calorie syrup and the manufacturing method thereof | May 15, 2007 | Issued |
Array
(
[id] => 5062689
[patent_doc_number] => 20070224328
[patent_country] => US
[patent_kind] => A1
[patent_issue_date] => 2007-09-27
[patent_title] => 'Pellet systems for preparing beverages'
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[patent_app_number] => 11/803767
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[rel_patent_id] =>[rel_patent_doc_number] =>) 11/803767 | Pellet systems for preparing beverages | May 15, 2007 | Issued |
Array
(
[id] => 5258828
[patent_doc_number] => 20070212460
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[patent_kind] => A1
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[patent_title] => 'COMPOSITIONS CONTAINING SUCRALOSE AND APPLICATION THEREOF'
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[rel_patent_id] =>[rel_patent_doc_number] =>) 11/745868 | COMPOSITIONS CONTAINING SUCRALOSE AND APPLICATION THEREOF | May 7, 2007 | Abandoned |
Array
(
[id] => 5004676
[patent_doc_number] => 20070202244
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[patent_issue_date] => 2007-08-30
[patent_title] => 'DULCE DE LECHE-FLAVORED FAT-BASED CONFECTION, METHOD FOR MAKING THE SAME AND CONFECTIONERY CANDIES MAKING USE OF THE SAME'
[patent_app_type] => utility
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Array
(
[id] => 5100907
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Array
(
[id] => 5177151
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Array
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Array
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Array
(
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