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KIM IL DOO

Overview
  • Total Patents
    30
  • GoodIP Patent Rank
    220,809
About

KIM IL DOO has a total of 30 patent applications. Its first patent ever was published in 1999. It filed its patents most often in Republic of Korea and United States. Its main competitors in its focus markets foods and drinks, electrical machinery and energy and environmental technology are ZU XIAOAI, CHOE SANG GU and PRIMET PREC MATERIALS INC.

Patent filings in countries

World map showing KIM IL DOOs patent filings in countries
# Country Total Patents
#1 Republic of Korea 22
#2 United States 8

Patent filings per year

Chart showing KIM IL DOOs patent filings per year from 1900 to 2020

Top inventors

# Name Total Patents
#1 Kim Il Doo 30
#2 Lim Young Lae 3
#3 Kim Yi Gon 3
#4 Hong Jae-Min 3
#5 Song Yong-Won 2
#6 Sin Dong Hyun 2
#7 Jo Seong Mu 2
#8 Choi Seung Hun 2
#9 Yu Jeong Tak 1
#10 Lim Yeong Rae 1

Latest patents

Publication Filing date Title
KR20200105213A Yellow garlic and its preparation method
KR20200101794A Non-alcoholic Takju and manufacturing method
KR20130052765A Preparation of soybean meat by using proteolytic bacteria isolated from intestines of octopus
US2012063058A1 Composite electrode active material having M1-xRuxO3 (M=Sr, Ba, Mg), supercapacitor using the same and fabrication method thereof
KR20110014281A The grain anger final stage
KR20090038537A Preparation method of yakju (korean cleared rice wine) and takju ( korean turbid rice wine) fermented by adding turmeric
KR20090028960A Preparation method of salted mackerel treated by using unripe peach extracts and chitosan
KR20080090638A Perparation method of yakju and takju fermented by using water and micro bubble
KR20080016317A Composites and preparation method of toothpaste containing extracts from geum kang pine tree
KR20080010772A Preparation method of natural condiments prepared by using geum kang pine tree
KR20080000352A Soaps preparation by adding extracts from keumgang pine and it's extracts
KR100748152B1 Preparation method of natural-pine-mushroom yakju and takju fermented by using deep sea water and vegetable-carbon-fiber nonwoven
KR20070039794A Cultivation method of soybean and mung bean sprouts by using mustard extracts
KR20030069146A Cultivation of germinated-brown rice with functional characteristics by using the extracts from mulberry leaf
KR20020070242A Manufacture method of functional Yakju and Takju prepared by using hongkook
KR20020070241A Cultivation method of functional germinated brown rice by using Hongkook
KR20020060947A Uncooked food manufacturing technique that making use of gemmation of unpolished rice
KR20020034716A Novel ultra low salted Kimchi and process for preparation thereof
KR20020034810A Method of sandwich preperation by using Gimchi
KR20020034809A Method of cake preperation by adding soybean paste and leek