Average Co-Inventor Count = 3.83
ph-index = 10
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.
Company Filing History:
1. Degussa Aktiengesellschaft (9 from 1,678 patents)
2. Forschungszentrum Juelich Gmbh (9 from 204 patents)
3. Other (5 from 832,680 patents)
4. Forschungszentrum Julich Gmbh (4 from 302 patents)
5. Kernforschungsanlage Julich Gesellschaft MIT Beschrankter Haftung (3 from 254 patents)
6. Kernforschungsanlage Julich (3 from 132 patents)
7. Bayer Aktiengesellschaft (1 from 12,157 patents)
8. Ciba-geigy Corporation (1 from 6,850 patents)
9. Dsm IP Assets B.v. (1 from 1,733 patents)
10. Schott Glaswerke (1 from 241 patents)
11. Forschungszentrum Jülich Gmbh (1 from 11 patents)
12. F. Hoffmann-la Roche Ag (168 patents)
30 patents:
1. 7022503 - Process for the stereoselective preparation of functionalized vicinal diols
2. 6793825 - Process for the separation of organic substances from an aqueous mixture
3. 6759559 - Use of molecular weight-enlarged catalysts in a process for asymmetric, continous hydrogenation, novel molecular weight-enlarged ligands and catalysts
4. 6689591 - Method of reducing keto-carboxylic acids and their esters
5. 6355453 - Method for making fluorinated sugars having a side chain and use thereof
6. 6303351 - Process for the continuous production of citric acid by fermentation
7. 6180837 - Process for the catalytic enantioselective reduction of ketones
8. 5962286 - Process for the production of gluconic acid with a strain of
9. 5906940 - Culturing cells on macroporous glass carriers coated with gelatin,
10. 5795750 - Process for the continuous enzymatic extraction of hydrophobic products
11. 5601757 - Gasification-tube module and reactor for cell cultivation
12. 5369016 - Peptide amidase and the use thereof
13. 5334514 - Process for the production of activated sialic acids
14. 5304470 - Process for the enzymatic preparation of protected and unprotected di-
15. 5200326 - Method for the fermentative production of L-amino acids from