Takasago, Japan

Tadao Ono




Average Co-Inventor Count = 4.9

ph-index = 2

Forward Citations = 8(Granted Patents)


Location History:

  • Hyogo, JP (2013 - 2014)
  • Takasago, JP (2011 - 2017)

Company Filing History:


Years Active: 2011-2017

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4 patents (USPTO):Explore Patents

Title: Tadao Ono: Innovator in Coenzyme Q Stabilization

Introduction

Tadao Ono is a prominent inventor based in Takasago, Japan. He has made significant contributions to the field of functional nutritive foods through his innovative methods for stabilizing reduced coenzyme Q. With a total of 4 patents to his name, Ono's work has implications for health foods and commercial production.

Latest Patents

Ono's latest patents focus on a stabilization method and preservation technique for reduced coenzyme Q. This invention is particularly useful for creating functional nutritive foods and specific health foods. The method allows for the efficient production of high-quality reduced coenzyme Q while minimizing oxidation by molecular oxygen. By utilizing ascorbic acid and citric acid, Ono's method ensures that reduced coenzyme Q can be handled and preserved stably. Additionally, his process converts reduced coenzyme Q into a crystalline state, reducing the formation of oxidized coenzyme Q as a byproduct. This innovative approach simplifies operations and enhances the quality of the final product.

Career Highlights

Ono is associated with Kaneka Corporation, where he has been instrumental in advancing research and development in the field of coenzyme Q. His work has not only contributed to the scientific community but has also paved the way for commercial applications of his inventions.

Collaborations

Some of Tadao Ono's notable coworkers include Takahiro Ueda and Shiro Kitamura. Their collaborative efforts have further strengthened the research initiatives at Kaneka Corporation.

Conclusion

Tadao Ono's innovative methods for stabilizing reduced coenzyme Q represent a significant advancement in the field of health foods. His contributions continue to influence both scientific research and commercial production, showcasing the importance of innovation in nutrition.

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