Stalder; James William

Patent Applications and Registrations

Patent applications and USPTO patent grants for Stalder; James William.The latest application filed is for "crystal morphology for sodium reduction".

Company Profile

3.11.16

Stalder; James William - Dallas TX

*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
Dairy salt, methods for its production and food products containing it Grant 11,259,536 - Dudarev , et al. March 1, 2	2022-03-01
Crystal Morphology for Sodium Reduction App 20210015136 - Fevzioglu; Mehtap ; et al.	2021-01-21
Crystal morphology for sodium reduction Grant 10,881,123 - Fevzioglu , et al. January 5, 2	2021-01-05
Dairy Salt, Methods for its Production and Food Products Containing It App 20200337325 - DUDAREV; Grigoriy A. ; et al.	2020-10-29
Crystal Morphology For Sodium Reduction App 20190124967 - Fevzioglu; Mehtap ; et al.	2019-05-02
Dairy Salt, Method for its Production and Food Products Containing It App 20160324175 - DUDAREV; Grigoriy A. ; et al.	2016-11-10
Protein Ingredient Selection and Manipulation for the Manufacture of Snack Foods App 20120064209 - ARDISSON-KORAT; Andres Victor ; et al.	2012-03-15
Method for reducing acrylamide formation in thermally processed foods Grant 8,124,160 - Barry , et al. February 28, 2	2012-02-28
Method for reducing acrylamide formation in thermally processed foods Grant 8,114,463 - Barry , et al. February 14, 2	2012-02-14
Method for Making Legume-Based Dough and Nutritional Products Therefrom App 20110256293 - Palta; Deepali ; et al.	2011-10-20
Method for reducing acrylamide formation in thermally processed foods Grant 7,767,247 - Barry , et al. August 3, 2	2010-08-03
Method for reducing acrylamide formation in thermally processed foods Grant 7,763,305 - Barry , et al. July 27, 2	2010-07-27
Methods for reducing acrylamide formation in thermally processed foods Grant 7,763,304 - Barry , et al. July 27, 2	2010-07-27
Method for reducing acrylamide formation in thermally processed foods Grant 7,763,306 - Barry , et al. July 27, 2	2010-07-27
Method for reducing acrylamide formation in thermally processed foods Grant 7,393,550 - Barry , et al. July 1, 2	2008-07-01
Process to produce a reduced fat potato chip App 20060088633 - Barber; Keith Alan ; et al.	2006-04-27
Method for reducing acrylamide formation in thermally processed foods App 20060057260 - Barry; David Lawrence ; et al.	2006-03-16
Method for reducing acrylamide formation in thermally processed foods App 20060051470 - Barry; David Lawrence ; et al.	2006-03-09
Method for reducing acrylamide formation in thermally processed foods App 20060051468 - Barry; David Lawrence ; et al.	2006-03-09
Method for reducing acrylamide formation in thermally processed foods App 20060051469 - Barry; David Lawrence ; et al.	2006-03-09
Method for reducing acrylamide formation in thermally processed foods App 20060051471 - Barry; David Lawrence ; et al.	2006-03-09
Method for reducing acrylamide formation in thermally processed foods App 20060034982 - Barry; David Lawrence ; et al.	2006-02-16
Low carbohydrate direct expanded snack and method for making App 20060019009 - Keller; Lewis Conrad ; et al.	2006-01-26
Low carbohydrate snack and method for making App 20060003071 - Faa; Pierre ; et al.	2006-01-05
Method for reducing acrylamide formation in thermally processed foods App 20040166210 - Barry, David Lawrence ; et al.	2004-08-26
Method for cooking bowl-shaped snack food products Grant 6,291,001 - Fink , et al. September 18, 2	2001-09-18
Lattice pillow shape for snack food Grant D423,186 - Stalder April 25, 2	2000-04-25

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