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VITTAL MALLYA SCIENT RES FOUND

Overview
  • Total Patents
    32
About

VITTAL MALLYA SCIENT RES FOUND has a total of 32 patent applications. Its first patent ever was published in 1990. It filed its patents most often in India, United States and WIPO (World Intellectual Property Organization). Its main competitors in its focus markets organic fine chemistry, pharmaceuticals and basic materials chemistry are UNIV MEDYCZNY IM KAROLA MARCINKOWSKIEGO, USV PHARMACEUT CORP and ESTEVE QUIM S A.

Patent filings per year

Chart showing VITTAL MALLYA SCIENT RES FOUNDs patent filings per year from 1900 to 2020

Top inventors

# Name Total Patents
#1 Ramadoss Candadai Seshadri 9
#2 Chandrasekhar Bhaskaran 7
#3 Balasubramanyam Karanam 7
#4 Ramadoss Candadai 5
#5 Rao Pillarisetti V Subba 5
#6 Rao Pillarisetti Venkata Subba 4
#7 Rangappa Paramashivappa 4
#8 Srinivas Malladi 4
#9 Alapati Srinivasa Rao 4
#10 Subbarao Pillarisetti V 4

Latest patents

Publication Filing date Title
WO2008099413A2 High purity (-) hydroxycitric acid metal salt derivatives and method of preparation of the same
WO2007138613A2 A process for synthesis of [6,7-bis-(2-methoxyethoxy)-quinazolin-4-yl]-(3-ethynylphenyl)amine hydrochloride
WO2007138612A2 A process for synthesis of [6,7-bis-(2-methoxyethoxy)-quinazolin-4- yl]-(3-ethynylphenyl)amine hydrochloride
AU2003237544A1 Substituted dihydropyrimidines and dihydropyrimidinethiones as calcium channel blockers
US6852742B2 1,4-dihydropyridine and pyridine compounds as calcium channel blockers
CN1823041A 1,4-dihydropyridine and pyridine compounds as calcium channel blockers
US6635757B1 Process for preparing cyclodextrin inclusion complex
AU3626599A An environment friendly acaricide formulation
EP1191851A1 Process for preparing cyclodextrin inclusion complex
IL144827D0 Soluble double metal salts of hydroxycitric acid, processes for the preparation thereof and beverages containing the same
US6160172A Soluble double metal salt of group IA and IIA of (-) hydroxycitric acid, process of preparing the same and its use in beverages and other food products without effecting their flavor and properties