David Arthur Lanner
14Patents
10h-index
31Co-inventors
68Inventor score
Filing activity: Aug 12, 1988 → Aug 11, 2005
Most-cited inventions
| Patent | Title | Area | Cited by | Status |
|---|---|---|---|---|
| US5362511A | Method of production of extruded protein-containing cereal grain-based food products having improved qualities | Emerging Cross-Sectional Technologies | 36 | Expired |
| US6572910B2 | Process for making tortilla chips with controlled surface bubbling | Emerging Cross-Sectional Technologies | 35 | Expired |
| USD315435S | Snack product | General | 34 | Expired |
| US5433961A | Continuous preparation of non-aggregated edible cores with crisp farinaceous coatings | Human Necessities | 33 | Expired |
| US6022574A | Process for making a fried snack product | Emerging Cross-Sectional Technologies | 24 | Expired |
| US5366748A | Method of production of extruded cereal grain-based food products having improved qualities | Emerging Cross-Sectional Technologies | 23 | Expired |
| US6033707A | Fried snack | Emerging Cross-Sectional Technologies | 21 | Expired |
| US6217921A | Coated low-fat and fat-free snack food products and method to prepare the same | Human Necessities | 17 | Expired |
| US8137721B2 | Ink jetting inks for food application | Performing Operations; Transporting | 16 | Active |
| US6432465B1 | Dough compositions used to prepare reduced and low-calorie snacks | Emerging Cross-Sectional Technologies | 11 | Expired |
| US6352732B2 | Method of preparing coated low-fat and fat free-snack food | Human Necessities | 10 | Expired |
| US6277423A | Fried snack, fried snack dough and process for making the same | Emerging Cross-Sectional Technologies | 10 | Expired |
| USD374542S | Snack food | General | 7 | Expired |
| US6136359A | Fried snack dough composition and method of preparing a fried snack product | Emerging Cross-Sectional Technologies | 4 | Expired |
Source: USPTO / EPO open patent data. Inventor disambiguation is heuristic; counts are objective bibliographic measures.