Growing community of inventors

Dietenheim, Germany

Andreas Funke

Average Co-Inventor Count = 7.45

ph-index = 1

The patent ph-index is calculated by counting the number of publications for which an author has been cited by other authors at least that same number of times.

Forward Citations = 0

Andreas FunkeStefan Haefner (2 patents)Andreas FunkeXuqiu Tan (2 patents)Andreas FunkeJochen Kutscher (2 patents)Andreas FunkeAdrienne Huston Davenport (2 patents)Andreas FunkeMichael Seitter (2 patents)Andreas FunkePeter Horlacher (1 patent)Andreas FunkeCristina Pop (1 patent)Andreas FunkeMichael Liszka (1 patent)Andreas FunkeWolfgang Adams (1 patent)Andreas FunkeHartmut Gölitz (1 patent)Andreas FunkeHugo Urbina (1 patent)Andreas FunkeAnh-Huy Phan Le (1 patent)Andreas FunkeAsfia Qureshi (1 patent)Andreas FunkeIngo Tralles (1 patent)Andreas FunkeFriedrich Kielmeyer (1 patent)Andreas FunkeCeferino Pascual (0 patent)Andreas FunkeMichael Friedrich Hermann Seitter (0 patent)Andreas FunkeAndreas Funke (3 patents)Stefan HaefnerStefan Haefner (35 patents)Xuqiu TanXuqiu Tan (16 patents)Jochen KutscherJochen Kutscher (5 patents)Adrienne Huston DavenportAdrienne Huston Davenport (5 patents)Michael SeitterMichael Seitter (2 patents)Peter HorlacherPeter Horlacher (12 patents)Cristina PopCristina Pop (3 patents)Michael LiszkaMichael Liszka (2 patents)Wolfgang AdamsWolfgang Adams (2 patents)Hartmut GölitzHartmut Gölitz (1 patent)Hugo UrbinaHugo Urbina (1 patent)Anh-Huy Phan LeAnh-Huy Phan Le (1 patent)Asfia QureshiAsfia Qureshi (1 patent)Ingo TrallesIngo Tralles (1 patent)Friedrich KielmeyerFriedrich Kielmeyer (1 patent)Ceferino PascualCeferino Pascual (0 patent)Michael Friedrich Hermann SeitterMichael Friedrich Hermann Seitter (0 patent)
..
Inventor’s number of patents
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Strength of working relationships

Company Filing History:

1. Basf Se Corporation (2 from 5,674 patents)

2. Cognis IP Management Gmbh (1 from 229 patents)


3 patents:

1. 12351841 - Amylase enzymes

2. 10993446 - Baking lipase and methods of use

3. 9386785 - Extruded compositions suitable for use in food products and processes of making thereof

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as of
12/26/2025
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