Harry Levine
40Patents
19h-index
63Co-inventors
84Inventor score
Filing activity: Feb 9, 1989 → Oct 16, 2012
Most-cited inventions
| Patent | Title | Area | Cited by | Status |
|---|---|---|---|---|
| US5009900A | Glassy matrices containing volatile and/or labile components, and processes for preparation and use thereof | Human Necessities | 108 | Expired |
| US5514387A | Calcium-enriched baked good production and method of making | Human Necessities | 75 | Expired |
| US5747092A | Production of crispy wheat-based snacks having surface bubbles | Emerging Cross-Sectional Technologies | 73 | Expired |
| US5087461A | Double-encapsulated compositions containing volatile and/or labile components, and processes for preparation and use thereof | Human Necessities | 71 | Expired |
| US6479090B1 | Crispy wheat-based snacks having surface bubbles | Emerging Cross-Sectional Technologies | 68 | Expired |
| US4999208A | Extrusion baking of cookies having liposome encapsulated ingredients | Human Necessities | 57 | Expired |
| US5500240A | Production of chip-like starch based snacks | Emerging Cross-Sectional Technologies | 54 | Expired |
| US5980967A | Production of crispy wheat-based snacks having surface bubbles | Emerging Cross-Sectional Technologies | 53 | Expired |
| US5695804A | Production of chip-like durum wheat-based snacks | Human Necessities | 49 | Expired |
| US5015483A | Liposome composition for the stabilization of oxidizable substances | Human Necessities | 48 | Expired |
| US5429834A | Production of chip-like starch based snacks | Emerging Cross-Sectional Technologies | 45 | Expired |
| US6352733B1 | Enzyme-resistant starch for reduced-calorie flour replacer | Human Necessities | 36 | Expired |
| US6013299A | Process for making enzyme-resistant starch for reduced-calorie flour replacer | Human Necessities | 36 | Expired |
| US5089278A | Microwave browning composition | Human Necessities | 31 | Expired |
| US6613373B2 | Enzyme-resistant starch for reduced-calorie flour replacer | Human Necessities | 31 | Expired |
| US5514404A | Tenderized baked good production with reduced fat, low fat, or no added fat | Human Necessities | 28 | Expired |
| US5523106A | Juice-based expanded snacks and process for preparing them | Emerging Cross-Sectional Technologies | 26 | Expired |
| US5200215A | Enzyme treated low moisture content comestible products | Chemistry; Metallurgy | 23 | Expired |
| US5139803A | Method and liposome composition for the stabilization of oxidizable substances | Human Necessities | 20 | Expired |
| US5362502A | Reducing checking in crackers with pentosanase | Chemistry; Metallurgy | 13 | Expired |
| US7648723B2 | Production of low calorie, extruded, expanded foods having a high fiber content | Human Necessities | 12 | Active |
| US7282235B2 | Meat-containing, strip-shaped food product and method of making same | Emerging Cross-Sectional Technologies | 12 | Expired |
| US5108764A | Production of crackers with reduced or no added fat | Human Necessities | 12 | Expired |
| US8173193B2 | Production of stabilized whole grain flour and products thereof | Human Necessities | 11 | Active |
| US7531199B2 | Process for making enzyme-resistant starch for reduced-calorie flour replacer | Human Necessities | 11 | Active |
Source: USPTO / EPO open patent data. Inventor disambiguation is heuristic; counts are objective bibliographic measures.