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CHONG UP CITY

Overview
  • Total Patents
    16
  • GoodIP Patent Rank
    197,721
  • Filing trend
    ⇩ 100.0%
About

CHONG UP CITY has a total of 16 patent applications. It decreased the IP activity by 100.0%. Its first patent ever was published in 2004. It filed its patents most often in Republic of Korea. Its main competitors in its focus markets foods and drinks, pharmaceuticals and organic fine chemistry are YICHUN SHUNCHENGSHAN SPECIAL PRODUCTS CO LTD, HU QIKUAN and WEIHAI JIAXIAO FOOD MILL CO LTD.

Patent filings in countries

World map showing CHONG UP CITYs patent filings in countries
# Country Total Patents
#1 Republic of Korea 16

Patent filings per year

Chart showing CHONG UP CITYs patent filings per year from 1900 to 2020

Top inventors

# Name Total Patents
#1 Eum Jeong Sook 4
#2 Jeong Yong Jin 3
#3 Kim Su In 3
#4 Kim Gyung Eun 2
#5 Kim Young Jun 2
#6 Youk Jin Soo 2
#7 Heo Wan 2
#8 Lee Ji Hyun 2
#9 Kim Tae Young 2
#10 Kwon Taeg Kyu 2

Latest patents

Publication Filing date Title
KR20200101114A Food composition comprising Chrysanthemum zawadskii var extract
KR20200101113A A composition for improving, preventing and treating dermatitis comprising Chrysanthemum zawadskii var extract
KR20180130896A Manufacturing Method of Maekjeok with Stewed Apples
KR20180130894A Manufacturing Method of Oriental-Medical Pork using Ssanghwa Tea
KR20180130880A Method for manufacturing tteokgalbi comprising oat
KR20140103488A Fermented green tea using microorganism and method for preparing the same
KR20130125185A Manufacturing method of beef rib stew with small octopus
KR20130125215A Manufacturing methods of sanchae-jeon
KR20130125212A Manufacturing methods of rubus coreanus-bulgogi
KR20130125208A The manufacturing process of a nutrition rice
KR101280932B1 Meal substitute comprising jaseang tea enzyme liquid and jaseang tea nutritional formula
KR20100082681A Method for preparation of tenderizer of meat using chinese herb
KR20090031143A Foodstuff for lowering glucose level in blood comprising maple sap
KR20070073322A A method for preparation of mung beans powder having low molecular weight, a mung beans powder prepared by using the same method and food produced by using the same powder
KR20060037740A A preparation method of beverages, jam and sauce for softening meat using immature fruit and mature fruit of bokboonja
KR20060037739A A preparation method of anthocyanin from gourd of bokboonja and the food comprising the anthocyanin