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HARBIN PAITENA BIOTECHNOLOGY DEV CO LTD

Overview
  • Total Patents
    138
  • GoodIP Patent Rank
    35,066
About

HARBIN PAITENA BIOTECHNOLOGY DEV CO LTD has a total of 138 patent applications. Its first patent ever was published in 2012. It filed its patents most often in China. Its main competitors in its focus markets foods and drinks and agriculture are WU HAOBAO, ANHUI HUIYANG FOOD CO LTD and SOLAZYME ROQUETTE NUTRITIONALS LLC.

Patent filings in countries

World map showing HARBIN PAITENA BIOTECHNOLOGY DEV CO LTDs patent filings in countries
# Country Total Patents
#1 China 138

Patent filings per year

Chart showing HARBIN PAITENA BIOTECHNOLOGY DEV CO LTDs patent filings per year from 1900 to 2020

Focus industries

Top inventors

# Name Total Patents
#1 Song Linxia 85
#2 Chang Hongjuan 25
#3 Li Na 25
#4 Zhao Shanshan 22
#5 Zhao Yuncai 20
#6 Tong Xiaofang 13
#7 Zhao Tong 12
#8 Li Zhenlin 2
#9 Li Qiang 1

Latest patents

Publication Filing date Title
CN104293596A Method for preparing fermented wine with soybean molasses and tea flowers
CN104313096A Method for preparing beluga swimming bladder protein peptide
CN104263624A Making method for watermelon fruit vinegar
CN104263630A Method for producing rice vinegar by using brewer grains
CN104256556A Processing method of dandelion-flavor chilli sauce
CN104256557A Preparation method of fruity pepper sauce
CN104293640A Method for making black garlic vinegar
CN104312892A Method for preparing solid fermented apricot fruit vinegar
CN104256513A Method for producing soy sauce by fermenting brewer grains
CN104256461A Making method for pickled eggplants
CN104255886A Manufacturing method for cherry brandy mousse
CN104304637A Method for making red wine Mousse
CN104256551A Manufacturing method of horseradish green soybean fermentation sauce
CN104256511A Preparation method of squid soybean sauce
CN104256041A Making method for chocolate aurum mousse
CN104304635A Method for producing blackcurrant fruit wine mousse
CN104256510A Making method for oyster mushroom soy sauce
CN104256655A Preparation method for biological source organic calcium
CN104304636A Preparation method for pomegranate champagne mousses
CN104222876A Manufacturing method for olive and green soybean fermented sauce