GRAIN FOODS CRC LTD has a total of 23 patent applications. Its first patent ever was published in 2005. It filed its patents most often in WIPO (World Intellectual Property Organization), Canada and United States. Its main competitors in its focus markets foods and drinks, biotechnology and agriculture are Second XiangYa Hospital of Central South University, XIAMEN YINXIANG GROUP CO LTD and RAPAPORT ERICH.
# | Country | Total Patents | |
---|---|---|---|
#1 | WIPO (World Intellectual Property Organization) | 8 | |
#2 | Canada | 4 | |
#3 | United States | 4 | |
#4 | China | 3 | |
#5 | EPO (European Patent Office) | 3 | |
#6 | Republic of Korea | 1 |
# | Industry | |
---|---|---|
#1 | Foods and drinks | |
#2 | Biotechnology | |
#3 | Agriculture | |
#4 | Measurement |
# | Technology | |
---|---|---|
#1 | Foods | |
#2 | Bakery products | |
#3 | Preparing grain for milling | |
#4 | Measuring microorganism processes | |
#5 | Microorganisms | |
#6 | Peptides | |
#7 | Cocoa and sweets | |
#8 | Special foods | |
#9 | New plants | |
#10 | Analysing materials |
# | Name | Total Patents |
---|---|---|
#1 | Henry Robert James | 7 |
#2 | Bradner John Ronald | 5 |
#3 | Southan Michael David | 5 |
#4 | Willows Robert Drant | 5 |
#5 | Quail Ken | 5 |
#6 | Atwell Brian James | 4 |
#7 | Roberts Thomas Hugh | 4 |
#8 | Bundock Peter Christian | 4 |
#9 | Rema Gasiram | 3 |
#10 | Yun Hon | 3 |
Publication | Filing date | Title |
---|---|---|
US2010186107A1 | Methods of producing improved fragrant plants | |
WO2009097653A1 | Rhizopus oligosporus and uses therefor | |
CA2714493A1 | An improved manufacturing process for a food product | |
WO2009009836A1 | Genetic basis for improved milling performance | |
EP2084278A1 | Nucleic acid promoter sequences that control gene expression in plants | |
WO2008019429A1 | Methods and apparatus for measuring water absorbance in multi-phase systems | |
CA2658416A1 | A spreadable food product and a manufacturing process therefor | |
CA2640977A1 | Bioprocessing of grains | |
WO2006032102A1 | Method of producing fragrance by inactivation or reduction of a functional protein with betaine aldehyde dehydrogenase (badh) activity |