Inventor · disambiguated record
Aloysius Knipper
Also filed as: KNIPPER ALOYSIUS · KNIPPER ALOYSIUS J
12 granted patents·403 citations·filing 1981–2002
94Inventor score
Top patents by PatentIndex Score
12 records- 0197US5290583AMethod of electroheating liquid egg and product thereofREZNIK DAVID·Filed 1992·Granted Mar 1, 1994·96 cites·33 claims
- 0286US4444799AMethod and composition for producing soft edible baked products and an edible firm gel for use thereinNABISCO INC·Filed 1981·Granted Apr 24, 1984·52 cites·18 claims
- 0385US6413572B1Enhanced precooked egg product and process for formulation of precooked egg productsMICHAEL FOODS INC·Filed 2000·Granted Jul 2, 2002·14 cites·27 claims
- 0483US6814999B2Enhanced precooked egg product and process for formulation of precooked egg productsMICHAEL FOODS INC·Filed 2002·Granted Nov 9, 2004·11 cites·18 claims
- 0581US4624856AMethod and composition for soft edible baked products having improved extended shelf-life and an edible firm gel for use thereinNABISCO BRANDS INC·Filed 1985·Granted Nov 25, 1986·72 cites·41 claims
- 0679US6475550B2Enhanced precooked egg product and process for formulation of precooked egg productsMICHAEL FOODS INC·Filed 2001·Granted Nov 5, 2002·8 cites·28 claims
- 0778US6524638B2Enhanced precooked egg product and process for formulation of precooked egg productsMICHAEL FOODS INC·Filed 2002·Granted Feb 25, 2003·7 cites·17 claims
- 0878US4734294AProcess for making shredded cerealsNABISCO BRANDS INC·Filed 1986·Granted Mar 29, 1988·33 cites·21 claims
- 0976US5415882AProducing extended refrigerated shelf life food without high temperature heatingFiled 1993·Granted May 16, 1995·26 cites·12 claims
- 1075US5533441AApparatus for rapidly cooling liquid eggFiled 1995·Granted Jul 9, 1996·24 cites·4 claims
- 1174US5741539AShelf-stable liquid eggFiled 1996·Granted Apr 21, 1998·37 cites·3 claims
- 1274US5670198AMethod for rapidly cooling liquid eggFiled 1995·Granted Sep 23, 1997·23 cites·3 claims
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Identity basis: PatentsView inventor disambiguation (2025Q4-odp release). How scoring works →