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For the Inventor, By the Inventor

Tokyo, Japan

Q.p. Corporation


USPTO Granted Patents = 37

% Expired Patents = 10.8



Forward Citations = 393

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75 inventors (with patents filed for the assignee):

goldMedal Hideaki Kobayashi (7 out of 20 patents)

silverMedal Michiko Watanabe (4 out of 5 patents)

bronzeMedal Kazuo Honma (4 out of 5 patents)

4.  Takahiro Makino (4 out of 4 patents)

5.  Motoharu Takano (4 out of 6 patents)

6.  Takushi Yoshida (2 out of 17 patents)

7.  Ryo Sasahara (2 out of 2 patents)

8.  Mari Yamada (2 out of 2 patents)

9.  Wakako Sakamoto (2 out of 2 patents)

10.  Mineo Hasegawa (2 out of 7 patents)

11.  Yasuhiko Shigematsu (2 out of 4 patents)

12.  Tsunesuke Ueda (2 out of 3 patents)

13.  Masahiro Terumoto (2 out of 2 patents)

14.  Noriomi Fujii (2 out of 2 patents)

15.  Masayasu Takao (2 out of 2 patents)


Core Competencies:
Emulsified Food
Hyaluronic Acid
Fish Oil
Food Composition
Antioxidant
Sterilization
Ink-Receiver Layer
Gelling Material
Ice Nucleus-Forming Bacterium
Hydroponic Culture
Cosmetic Preparation
Dried Egg White

37 patents:

1. 9089158 - Acidic oil-in-water-type emulsified food, method for producing same, antioxidant, and flavor improving agent (2015-07-28),
2. 8933054 - Low molecular weight hyaluronic acid and/or salt thereof, method for producing same, and cosmetic preparation and food composition containing same (2015-01-13),
3. 8680305 - Method for obtaining polyunsaturated fatty acid derivatives (2014-03-25),
4. 8410076 - Cationized hyaluronic acid and/or salt thereof, method of producing the same, hair modifying agent, cuticle repairing agent, skin modifying agent, and cosmetic preparation each using the same (2013-04-02),
5. 8367818 - Low molecular weight hyaluronic acid and/or salt thereof, and cosmetic preparation, pharmaceutical composition, and food composition each using same (2013-02-05),
6. 8334321 - Prostaglandin fat emulsion, method for producing the same, method for stabilizing the same, and emulsifying agent (2012-12-18),
7. 8273394 - Dried egg white, production method therefor, and food containing improved dried egg white (2012-09-25),
8. 7671116 - Composition for forming ink-receiver layer, method of producing the same, and printing base (2010-03-02),
9. 7662421 - Container-packed, oil-in-water type emulsified food product and method for manufacture thereof (2010-02-16),
10. 7597923 - Oil-in-water emulsified food product (2009-10-06),
11. 7595077 - Complex (2009-09-29),
12. 6566346 - Oral skin improving agent, skin improving method, and food composition for improving skin (2003-05-20),
13. 6054494 - Phospholipid composition (2000-04-25),
14. 5843506 - Method for lyophilizing food using xanthomonas campestris ferm BP-4191 (1998-12-01),
15. 5693523 - Ice nucleus-forming bacterium, process for cultivation of the same, ice (1997-12-02),
Q.p. Corporation is a Tokyo-based company specializing in advanced technology solutions across various sectors. The organization focuses on the development and manufacturing of innovative products, particularly in the fields of electronics and software applications. With a commitment to research and development, Q.p. Corporation aims to enhance efficiency and performance in its offerings, catering to both domestic and international markets. Its expertise spans multiple domains, positioning it as a key player in the technology landscape.
Profile summary based on public USPTO records.

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USPTO Data Jan 1 1976 - Sep 29 2026

Q.p. Corporation
37 Patents

#963 in Tokyo

#2,052 in Japan

#18,238 in the World

Tokyo, JP
Tokyo, Japan

Q.p. Corporation

Forward Citations = 393

75 inventors:

goldMedal Hideaki Kobayashi (7 out of 20 patents)

silverMedal Michiko Watanabe (4 out of 5 patents)

bronzeMedal Kazuo Honma (4 out of 5 patents)

4.  Takahiro Makino (4 out of 4 patents)

5.  Motoharu Takano (4 out of 6 patents)

Please report any incorrect information to [email protected]
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