Forward Citations = 21

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10 inventors (with patents filed for the assignee):

Norihiro Kakimoto (2 out of 21 patents)

Takafumi Kasumi (2 out of 4 patents)

Keiji Umeda (2 out of 3 patents)

4. Hironobu Murase (1 out of 10 patents)

5. Toshihito Kakiuchi (1 out of 6 patents)

6. Naomi Ise (1 out of 1 patent)

7. Hiroyuki Takano (1 out of 2 patents)

8. Tsutomu Kunieda (1 out of 3 patents)

9. Junji Terao (1 out of 1 patent)

10. Akihiko Nagao (1 out of 1 patent)

4 patents: Sort by Forward Citations

1. 6013298 - Method of making a reduced salt bread dough product and reduced salt (2000-01-11),

2. 5877311 - Process for isomerization of compound of aldose structure into compound (1999-03-02),

3. 5679787 - Process for isomerization of compound of aldose structure into compound (1997-10-21),

4. 5503776 - N-acylcarnosines and their use as antioxidants (1996-04-02),

The National Food Research Institute, under the Ministry of Agriculture, Forestry and Fisheries, is a research organization in Japan that focuses on food safety and quality. They conduct research on food microbiology, toxicology, nutrition, and other related topics to ensure the safety and security of the food supply in Japan.

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USPTO Data Jan 1 1976 - Dec 30 2025

4 Patents

#235 in undefined, undefined

#586 in

#59,047 in US

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National Food Research Institute, Ministry of Agriculture, Forestry and