Growing community of inventors

Rennaz, Switzerland

Gregory W Trottet

Average Co-Inventor Count = 3.21

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 = 1

Gregory W TrottetKevin J Cully (4 patents)Gregory W TrottetPieter Berends (4 patents)Gregory W TrottetRachid Annan (1 patent)Gregory W TrottetSheldon Fernandes (1 patent)Gregory W TrottetJohannes Peter Thoma (1 patent)Gregory W TrottetKirsten Brunner-Komorek (1 patent)Gregory W TrottetSheldon Fernandes (1 patent)Gregory W TrottetDavid Addison (1 patent)Gregory W TrottetGregor Grunz (1 patent)Gregory W TrottetGregor GRÜNZ (0 patent)Gregory W TrottetPieter Berends (0 patent)Gregory W TrottetGregory W Trottet (6 patents)Kevin J CullyKevin J Cully (13 patents)Pieter BerendsPieter Berends (8 patents)Rachid AnnanRachid Annan (10 patents)Sheldon FernandesSheldon Fernandes (2 patents)Johannes Peter ThomaJohannes Peter Thoma (1 patent)Kirsten Brunner-KomorekKirsten Brunner-Komorek (1 patent)Sheldon FernandesSheldon Fernandes (1 patent)David AddisonDavid Addison (1 patent)Gregor GrunzGregor Grunz (1 patent)Gregor GRÜNZGregor GRÜNZ (0 patent)Pieter BerendsPieter Berends (0 patent)
..
Inventor’s number of patents
..
Strength of working relationships

Company Filing History:

1. Societe Des Produits Nestle S.a. (5 from 1,159 patents)

2. Vsl International Ag (1 from 41 patents)

3. Nestec S.a. (2,370 patents)


6 patents:

1. 11882851 - Process for preparing a meat-analogue food product

2. 11678673 - Non-meat food products having appearance and texture of cooked meat

3. 11286629 - Pipe and a method for stay cable provided with stressing means

4. 11185082 - Non-meat food products having appearance and texture of cooked meat

5. 10993445 - Non-meat food products having appearance and texture of cooked meat

6. 10470470 - Non-meat food products having appearance and texture of cooked meat

Please report any incorrect information to support@idiyas.com
idiyas.com
as of
1/1/2026
Loading…