Average Co-Inventor Count = 4.28
ph-index = 4
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. Lallemand Hungary Liquidity Management LLC (19 from 47 patents)
2. Stellenbosch University (4 from 75 patents)
3. Danstar Ferment Ag (3 from 26 patents)
4. Enchi Corporation (2 from 4 patents)
5. Dartmouth College (1 from 664 patents)
6. Universiteit Stellenbosch (1 from 1 patent)
7. Lallenmend Hungary Liquidity Management LLC (1 from 1 patent)
25 patents:
1. 12442009 - Sulfite tolerance in recombinant yeast host cells
2. 12258606 - Limiting yeast-produced trehalose in fermentation
3. 12168768 - Yeast expressing saccharolytic enzymes for consolidated bioprocessing using starch and cellulose
4. 11946089 - Methods for regulating nitrogen metabolism during the production of ethanol from corn by metabolically engineered yeast strains
5. 11655484 - Electron consuming ethanol production pathway to displace glycerol formation in
6. 11634734 - Limiting yeast-produced trehalose in fermentation
7. 11572576 - Limiting yeast-produced trehalose in fermentation
8. 11332728 - Yeast strains for the expression and secretion of heterologous proteins at high temperatures
9. 11274319 - Methods for regulating nitrogen metabolism during the production of ethanol from corn by metabolically engineered yeast strains
10. 11193130 - Yeast expressing saccharolytic enzymes for consolidated bioprocessing using starch and cellulose
11. 11034967 - Methods for the improvement of product yield and production in a microorganism through the addition of alternate electron acceptors
12. 10947568 - Limiting yeast-produced trehalose in fermentation
13. 10604772 - Methods for regulating nitrogen metabolism during the production of ethanol from corn by metabolically engineered yeast strains
14. 10570421 - Limiting yeast-produced trehalose in fermentation
15. 10465208 - Electron consuming ethanol production pathway to displace glycerol formation in