BARTOLUCCI; Jean-Charles

Patent Applications and Registrations

Patent applications and USPTO patent grants for BARTOLUCCI; Jean-Charles.The latest application filed is for "enhanced bread-making yeasts".

Company Profile

1.6.9

BARTOLUCCI; Jean-Charles - Hellemmes-Lille FR
Bartolucci; Jean-Charles - Hellemmes FR
Bartolucci; Jean-Charles - Saint Andre lez Lille FR
Bartolucci; Jean-Charles - St Andre Lez Lille N/A FR
Bartolucci; Jean-Charles - Saint-Andre FR

*profile and listings may contain filings by different individuals or companies with the same name. Review application materials to confirm ownership/assignment.

Patent Activity

Patent	Date
Enhanced Bread-making Yeasts App 20190241863 - BARTOLUCCI; Jean-Charles ; et al.	2019-08-08
Breadmaking yeast strains which are effective on non-sweetened or slightly sweetened doughs Grant 10,015,972 - Bartolucci , et al. July 10, 2	2018-07-10
Bread yeast strains Grant 9,872,504 - Bartolucci , et al. January 23, 2	2018-01-23
Novel Breadmaking Yeast Strains Which Are Effective On Non-sweetened Or Slightly Sweetened Doughs App 20160316771 - BARTOLUCCI; Jean-Charles ; et al.	2016-11-03
Bread-making with a high yeast content Grant 9,198,439 - Lejeune , et al. December 1, 2	2015-12-01
Saccharomyces cerevisiae strains suitable for the production of baker's yeasts which are osmotolerant and which exhibit intrinsic resistance to weak organic acids, methods for the preparation thereof and uses Grant 9,138,006 - Ladriere , et al. September 22, 2	2015-09-22
Fermented bakery dough tolerant to proofing Grant 8,980,345 - Bartolucci March 17, 2	2015-03-17
Bread-making With A High Yeast Content App 20140017355 - Lejeune; Pascal ; et al.	2014-01-16
Saccharomyces Cerevisiae Strains Suitable For The Production Of Baker's Yeasts Which Are Osmotolerant And Which Exhibit Intrinsic Resistance To Weak Organic Acids, Methods For The Preparation Thereof And Uses App 20140010919 - Ladriere; Jean-Marc ; et al.	2014-01-09
Novel Bread Yeast Strains App 20130344197 - Bartolucci; Jean-Charles ; et al.	2013-12-26
Fermented Bakery Dough Tolerant To Proofing App 20120141631 - Bartolucci; Jean-Charles	2012-06-07
Yeast, Preparation Method, Composition, Apparatus And Uses Thereof App 20120135112 - Hiolle; Amelie ; et al.	2012-05-31
Bread yeast resistant to a high sugar concentration in the dough and to the presence of weak organic acids App 20070122524 - Colavizza; Didier ; et al.	2007-05-31

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