Inventor · disambiguated record
Henry Leung
Also filed as: LEUNG HENRY K · LEUNG HENRY KIN-HANG
11 granted patents·11 pending applications·98 citations·filing 2002–2013
88Inventor score
Files withFRITO LAY NORTH AMERICA INC7ELDER VINCENT A3BAKER ROSEMARY SHINE2BARRY DAVID LAWRENCE2CREMER BRENDA K2
Top patents by PatentIndex Score
22 records- 0193US7037540B2Method for reducing acrylamide formation in thermally processed foodsFRITO LAY NORTH AMERICA INC·Filed 2002·Granted May 2, 2006·40 cites·13 claims
- 0290US7763306B2Method for reducing acrylamide formation in thermally processed foodsFRITO LAY NORTH AMERICA INC·Filed 2005·Granted Jul 27, 2010·3 cites·13 claims
- 0390US7267834B2Method for reducing acrylamide formation in thermally processed foodsFRITO LAY NORTH AMERICA INC·Filed 2003·Granted Sep 11, 2007·28 cites·24 claims
- 0489US7393550B2Method for reducing acrylamide formation in thermally processed foodsFRITO LAY NORTH AMERICA INV·Filed 2003·Granted Jul 1, 2008·26 cites·22 claims
- 0581US8124160B2Method for reducing acrylamide formation in thermally processed foodsBARRY DAVID LAWRENCE·Filed 2005·Granted Feb 28, 2012·1 cites·23 claims
- 0669US7767247B2Method for reducing acrylamide formation in thermally processed foodsFRITO LAY NORTH AMERICA INC·Filed 2005·Granted Aug 3, 2010·0 cites·18 claims
- 0769US7763304B2Methods for reducing acrylamide formation in thermally processed foodsFRITO LAY NORTH AMERICA INC·Filed 2005·Granted Jul 27, 2010·0 cites·16 claims
- 0869US7763305B2Method for reducing acrylamide formation in thermally processed foodsFRITO LAY NORTH AMERICA INC·Filed 2005·Granted Jul 27, 2010·0 cites·19 claims
- 0969US2007292589A1Method for Reducing Acrylamide Formation in Thermally Processed FoodsELDER VINCENT A·Filed 2007·Application pending·0 cites
- 1065US8114463B2Method for reducing acrylamide formation in thermally processed foodsBARRY DAVID LAWRENCE·Filed 2005·Granted Feb 14, 2012·0 cites·21 claims
- 1160US2007141225A1Method for Reducing Acrylamide FormationELDER VINCENT A·Filed 2007·Application pending·0 cites
- 1259US2007141226A1Method for Reducing Acrylamide Formation in Thermally Processed FoodsFRITO LAY NORTH AMERICA INC·Filed 2007·Application pending·0 cites
- 1357US2007178219A1Method for Reducing Acrylamide FormationBOUDREAUX ERIC·Filed 2007·Application pending·0 cites
- 1455US8673381B2Free flowing vegetable powder and method for its manufactureCREMER BRENDA K·Filed 2007·Granted Mar 18, 2014·0 cites·4 claims
- 1555US8545919B2Free flowing vegetable powder and method for its manufactureCREMER BRENDA K·Filed 2008·Granted Oct 1, 2013·0 cites·15 claims
- 1654US2005064084A1Method for reducing acrylamide formation in thermally processed foodsFiled 2004·Application pending·0 cites
- 1752US2008182004A1Production of Sheeted Fruit and Vegetable SnacksBAKER ROSEMARY SHINE·Filed 2007·Application pending·0 cites
- 1851US2005074538A1Method for reducing acrylamide formation in thermally processed foodsFiled 2004·Application pending·0 cites
- 1949US2004058045A1Method for reducing acrylamide formation in thermally processed foodsFiled 2003·Application pending·0 cites
- 2048US2008182003A1Production of Sheeted Fruit and Vegetable SnacksBAKER ROSEMARY SHINE·Filed 2007·Application pending·0 cites
- 2143US2006127534A1Method for reducing acrylamide formation in thermally processed foodsELDER VINCENT A·Filed 2006·Application pending·0 cites
- 2240US2013344228A1Free flowing vegetable powder and method for its manufacturePACIFIC PURE AID COMPANY D B A QUEST INTERNAT FRUIT AND VEGETABLE PRODUCTS·Filed 2013·Application pending·0 cites
Identity basis: PatentsView inventor disambiguation (2025Q4-odp release). How scoring works →