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Chr Hansen A s
Chr Hansen A s_20100128

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Chr Hansen A s patents


      
Recent patent applications related to Chr Hansen A s. Chr Hansen A s is listed as an Agent/Assignee. Note: Chr Hansen A s may have other listings under different names/spellings. We're not affiliated with Chr Hansen A s, we're just tracking patents.

ARCHIVE: New 2016 2015 2014 2013 2012 2011 2010 2009 | Company Directory "C" | Chr Hansen A s-related inventors




Search recent Press Releases: Chr Hansen A s-related press releases
Count Application # Date Chr Hansen A s patents (updated weekly) - BOOKMARK this page
12016010059904/14/16 Use of glycosidase in preparation of a milk product
22016006880003/10/16 Bioprotection using lactobacillus paracasei strains
32016005802803/03/16 Enhancement of coffee quality and flavor by using pichia kluyveri yeast starter culture for coffee fermentation
42016005803403/03/16 Compositions of hetero- and homofermentative lactic acid bacterial species for dual purpose silage preservation
52016001004201/14/16 Production of low-alcohol or alcohol-free beer with pichia kluyveri yeast strains
62016000010601/07/16 Production of cottage cheese by using streptococcus thermophilus
72016000261801/07/16 Improved purification of proteins via a deglycosylation step
82015036623112/24/15 Process for direct inoculation from frozen concentrated ferments and associated device
92015036623112/24/15 Process for direct inoculation from frozen concentrated ferments and associated device
102015032009911/12/15 Compositions and methods for reduced carbohydrates and increased erythritol in beverages
112015032241511/12/15 Lactic bacterium for texturizing food products selected on basis of phage resistance
122015023280108/20/15 Method for optimizing a process for freeze drying a bacteria-containing concentrate
132015022348008/13/15 Storage stable frozen lactic acid bacteria culture
142015021850708/06/15 Method for freeze drying a bacteria-containing concentrate
152015017338306/25/15 Variants of chymosin with improved milk-clotting properties
162015014017105/21/15 Two-phase fermentation of staphylococcus increases nitrate reductase activity
172015011819004/30/15 Lactobacillus rhamnosus and bifidobacterium animalis subsp. lactis for use in prevention or treatment of upper respiratory tract infections
182015011947404/30/15 Composition comprising norbixin as an orange/red pigment
192015009927304/09/15 Bacterium
202015008667503/26/15 Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness
212015007905703/19/15 Bioprotection using lactobacillus rhamnosus strains
222015007905803/19/15 Antibiotic sensitive bacillus strains having antimicrobial effect against e. coli and clostridium perfringens and having high sporulation capacity
232015007923203/19/15 Ampicillin resistant texturizing lactic acid bacteria strains
242015006415203/05/15 Bioprotection using lactobacillus paracasei strains
252015005025802/19/15 Nematocidal composition comprising bacillus subtilis and bacillus licheniformis
262015003072201/29/15 Method for producing an acidified milk product
272015003072301/29/15 Method for producing an acidified milk drink
282015002408601/22/15 Method for reducing the content of pathogenic organisms present in food materials
292015001730301/15/15 Anthocyanin-based colorant
302014037014612/18/14 Bile resistant bacillus composition
312014034898011/27/14 Method for producing a fermented milk product
322014034933111/27/14 Use of bacillus composition for increasing the amount of available sugars in animal feed
332014027198909/18/14 Enhancement of cocoa quality and flavor by using pichia kluyveri yeast starter culture for cocoa fermentation
342014025536609/11/14 Novel compositions
352014021376307/31/14 Lactic acid bacteria strain and its use for the protection of food products
362014020606707/24/14 Method for purifying bacterial cells
372014014112105/22/14 Manufacture of cheese
382014009348704/03/14 Synergistic antimicrobial effect
392014007267003/13/14 Method for producing non-bovine chymosin and use hereof
402014002374901/23/14 Flavor-enhancing lactobacillus rhamnosus
412014001413201/16/14 Inactivation of bacteriophages in a liquid
422013034419912/26/13 Texturizing lactic acid bacteria strains
432013030975411/21/13 Porphyrin containing lactic acid bacterial cells and use therof
442013029522611/07/13 Probiotics in fruit beverages
452013019582608/01/13 Composition comprising bacillus
462013016440806/27/13 Lactic acid bacteria for yoghurt
472013014276506/06/13 Lactococcus lactis strain with high vitamin k2 production
482013014289606/06/13 Lactococcus lactis strain with high vitamin k2 production
492013007190703/21/13 Bile resistant bacillus composition secreting high levels of phytase
502013004530102/21/13 Method for inoculating yeast into fruit juice
512012016427506/28/12 Lactic bacterium with modified galactokinase expression for texturizing food products by overexpression of exopolysaccharide
522012011479005/10/12 Method for reducing the content of pathogenic organisms present in food materials
532012004582002/23/12 New antibiotic-sensitive lactic acid bacteria strains
542011012367305/26/11 Initiation of fermentation
552011000849201/13/11 Coagulation of milk
562011000849301/13/11 Heat resistant probiotic compositions and healthy food comprising them
572011000887401/13/11 Frozen lactic acid bacterial culture of individual pellet
582010028517511/11/10 Method for producing a dairy product
592010026672410/21/10 Method for producing an acidified milk drink
602010024770609/30/10 Bile resistant bacillus composition secreting high levels of phytase
612010018984107/29/10 Growth of bifidobacteria in fermented milk products
622010017838707/15/10 Method for making cheese
632010016687507/01/10 Colouring composition comprising starch derivatives as a hydrocolloid
642010015108106/17/10 Method for producing an acidified milk drink
652010012932205/27/10 Tetracycline-sensitive bifidobacteria strains
662010008696804/08/10 Lactic acid bacteria strain and its use for the protection of food products
672010006210203/11/10 Method to produce chickens
682010002158601/28/10 Low post-acidifying lactic acid bacteria
692009029116611/26/09 Method for producing ice cream
702009022656709/10/09 Lactic acid bacteria providing improved texture of fermented dairy products
712009021502708/27/09 Method and system for colorimetric determination of a chemical or physical property of a turbid medium
722009009863504/16/09 Method for supply of starter cultures having a consistent quality
732010002158601/28/10 Low post-acidifying lactic acid bacteria



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This listing is an abstract for educational and research purposes is only meant as a recent sample of applications filed, not a comprehensive history. Freshpatents.com is not affiliated or associated with Chr Hansen A s in any way and there may be associated servicemarks. This data is also published to the public by the USPTO and available for free on their website. Note that there may be alternative spellings for Chr Hansen A s with additional patents listed. Browse our Agent directory for other possible listings. Page by FreshPatents.com

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