Holzminden
Germany
42
2025-08-07
The entities that hold a legal rights for patent applications filed by inventor Ley Jakob Peter:
Jakob Peter Ley from Holzminden, DE has applied for patents for these inventions. The list has both pending applications and granted patents:
MIXTURE COMPRISING D-ALLULOSE AND TASTE MODIFYING COMPOUNDS
#2 | 2025-02-06ALDEHYDE MIXTURES FOR FLAVOUR IMPROVEMENT
#3 | 2025-01-02RUBUSOSIDE GLUCOSIDES
#4 | 2025-01-02PREPARATION OF DRIED PLANT MATERIAL HAVING AN INCREASED CONTENT OF PHYLLODULCIN
#5 | 2024-12-12DIHYDROCHALCONE DERIVATIVES
#6 | 2024-12-12HIGH PURITY PHYLLODULCIN EXTRACT
#7 | 2024-09-12USE OF NARINGENIN FOR IMPROVING THE TASTE QUALITY OF PHLORETIN
#8 | 2024-07-25FLAVORING COMPOSITIONS FOR TASTE IMPROVEMENT
#9 | 2024-07-11BIOTECHNOLOGICAL PRODUCTION OF MEAT-LIKE FLAVOURINGS
#10 | 2024-05-09BIOCATALYTICAL PRODUCTION OF DIHYDROCHALCONES
#11 | 2024-04-25BIOTECHNOLOGICAL PRODUCTION OF MEAT-LIKE FLAVOURINGS
#12 | 2023-12-21METHODS FOR THE BIOTECHNOLOGICAL PRODUCTION OF ALDEHYDE MIXTURES
#13 | 2023-09-07METHODS FOR THE BIOCATALYTICAL MANUFACTURING OF DIHYDROCHALCONES
#14 | 2022-11-03MIXTURES COMPRISING RARE SUGARS AND TASTE MODIFYING COMPOUNDS
#15 | 2022-02-17MIXTURE COMPRISING D-ALLULOSE AND TASTE MODIFYING COMPOUNDS
#16 | 2021-02-11Homovanillinic acid ester, in particular for creating a warm and/or pungent sensation
#17 | 2020-07-02Reduced-sweetener products, flavoring mixtures for said reduced-sweetener products and process for the production of products of this type
#18 | 2019-09-26Method for producing unsaturated decanals
#19 | 2019-09-12HOMOVANILLIC ESTER, MORE PARTICULARLY FOR ACHIEVING AN IMPRESSION OF HEAT AND/OR SPICINESS
#20 | 2019-06-27Mutant 4-hydroxyphenylacetate 3-hydroxylases and uses thereof
#21 | 2019-05-02HOMOVANILLIC ACID ESTER FOR REDUCING OR INHIBITING FATTY ACID ABSORPTION IN THE SMALL INTESTINE
#22 | 2019-03-28Use of homoeriodictyol (HED) for reducing the gastric acid secretion-stimulating effect of n-acetyl-4-aminophenol (Paracetamol)
#23 | 2018-03-15Use of rubusoside for reducing or suppressing certain unpleasant taste impressions
#24 | 2016-09-29Method for biotechnological production of methylized cinnamic acids and cinnamic acid esters, methylized phenethylamines and the coupling products thereof, particularly of cinnamic acid amides
#25 | 2015-10-01Use of cinnamic acid derivatives containing nitrogen as flavouring agents
#26 | 2014-09-25Use of rubusoside for reducing or suppressing certain unpleasant taste impressions
#27 | 2014-04-01Use of hydroxyflavanones for masking bitter taste
#28 | 2014-02-20Specific vanillyl lignans and use thereof as taste improvers
#29 | 2014-02-13Method for biotechnological production of dihydrochalcones
#30 | 2013-04-04Use of certain neoflavonoids for intensifying and/or producing a sensory impression of sweetness
#31 | 2013-03-28Use of neoflavonoids for flavor modification
#32 | 2012-12-06Cinnamamides as savory flavorings
#33 | 2011-12-01USE OF RUBUSOSIDE FOR REDUCING OR SUPPRESSING CERTAIN UNPLEASANT TASTE IMPRESSIONS
#34 | 2011-08-04Use of 1-(2,4-dihydroxy-phenyl)-3-(3-hydroxy-4-methoxy-phenyl)-propan-1-one
#35 | 2011-03-31Reduced-sweetener products, flavoring mixtures for said reduced-sweetener products and process for the production of products of this type
#36 | 2011-02-24Precursor compounds of sweet taste receptor antagonists for the prevention or treatment of disease
#37 | 2010-11-18Use of trans-pellitorin as flavor substance
#38 | 2010-10-28MIXTURES COMPRISING PELLITORIN AND USES THEREOF
#39 | 2010-08-17Use of trans-pellitorin as flavor substance
#40 | 2010-06-17Aroma composition to reduce or suppress undesirable bitter and astringent taste impressions of sweeteners
#41 | 2009-12-17Neo-menthyl derivatives as flavor materials
#42 | 2008-05-27Use of ferulic acid amides as flavor compounds
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