Topor; Michael Grant

Patent Applications and Registrations

Patent applications and USPTO patent grants for Topor; Michael Grant.The latest application filed is for "method for reducing acrylamide formation in making of molasses".

Company Profile

0.14.23

Topor; Michael Grant - Little Elm TX US
Topor; Michael Grant - Carrollton 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
Method for making a low-acrylamide content snack with desired organoleptical properties Grant 9,215,886 - Bhaskar , et al. December 22, 2	2015-12-22
Method For Reducing Acrylamide Formation In Making Of Molasses App 20130034628 - FAGAN; Scott ; et al.	2013-02-07
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 Of Reducing Acrylamide By Treating A Food Ingredient App 20110104345 - BHASKAR; Ajay Rajeshwar ; et al.	2011-05-05
Sweet potato flake process Grant 7,820,223 - Bhaskar , et al. October 26, 2	2010-10-26
Method for reducing asparagine in food products Grant 7,811,618 - Boudreaux , et al. October 12, 2	2010-10-12
Method for Reducing Acrylamide in Food Products App 20100255167 - Bourg, JR.; Wilfred Marcellien ; et al.	2010-10-07
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 Making A Low-acrylamide Content Snack With Desired Organoleptical Properties App 20100143540 - Bhaskar; Ajay Rajeshwar ; et al.	2010-06-10
Mash Process Offering Better Control App 20100080868 - Crosby; Thomas George ; et al.	2010-04-01
Sweet Potato Flake Process App 20090130292 - Bhaskar; Ajay Rajeshwar ; et al.	2009-05-21
Method Of Reducing Acryalmide By Treating A Food Product App 20080299273 - Bhaskar; Ajay Rajeshwar ; et al.	2008-12-04
Method for reducing acrylamide formation in thermally processed foods Grant 7,393,550 - Barry , et al. July 1, 2	2008-07-01
Method for Reducing Acrylamide Formation in Thermally Processed Foods App 20070292589 - Elder; Vincent Allen ; et al.	2007-12-20
Method for reducing acrylamide formation in thermally processed foods Grant 7,267,834 - Elder , et al. September 11, 2	2007-09-11
Method for Reducing Acrylamide Formation App 20070178219 - Boudreaux; Eric ; et al.	2007-08-02
Method for Reducing Acrylamide Formation in Thermally Processed Foods App 20070141227 - Boudreaux; Eric ; et al.	2007-06-21
Method for Reducing Acrylamide Formation App 20070141225 - Elder; Vincent Allen ; et al.	2007-06-21
Method for Reducing Acrylamide Formation in Thermally Processed Foods App 20070141226 - Elder; Vincent Allen ; et al.	2007-06-21
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 20060051469 - 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 20060051470 - 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
Method for reducing acrylamide formation in thermally processed foods App 20050074538 - Elder, Vincent Allen ; et al.	2005-04-07
Method for reducing acrylamide formation in thermally processed foods App 20050064084 - Elder, Vincent Allen ; et al.	2005-03-24
Method for reducing acrylamide formation in thermally processed foods App 20040166210 - Barry, David Lawrence ; et al.	2004-08-26
Snack food Grant D488,282 - Barry , et al. April 13, 2	2004-04-13
Snack food Grant D487,951 - Barry , et al. April 6, 2	2004-04-06
Method for reducing acrylamide formation in thermally processed foods App 20040058045 - Elder, Vincent Allen ; et al.	2004-03-25

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