| Patent ID | Title | Author | ||
|---|---|---|---|---|
| 121 | JP62204712 (A) | PRODUCTION OF FLOCKED PRODUCT UTILIZING MANGO NUCLEUS SKIN | ITO HISAKATSU | Detail |
| 122 | JPH046255 (A) | METHOD FOR RETAINING FRESHNESS OF MANGO | HORI YUJI; IBUKI MASAHISA | Detail |
| 123 | JPH08116907 (A) | PROCESSED FRESH FOOD CONTAINING SPHERICAL SARCOCARP | YOKOI TAKASHI; KAJI TSUYOSHI | Detail |
| 124 | JPH08308487 (A) | PRESERVING METHOD FOR FRESH FRUIT AND VEGETABLES | TISHEL MOSHE [IL] | Detail |
| 125 | JPH09208435 (A) | HAIR/SCALP COSMETIC COMPRISING SEED KERNEL OIL EXTRACTED FROM SEED OF MANGO OF ANACARDIACEOUS PLANT AS ACTIVE INGREDIENT AND RESTORATION OF DAMAGED HAIR | FURUSE KAZUMARO; TAGUCHI KAZUMI; MURABAYASHI SHIGERU; YAMAOKA YOSHIO | Detail |
| 126 | JPH09216836 (A) | ANTIOXIDATIVE COMPOSITION | HOSOYAMA HIROSHI; YUASA KATSUMI | Detail |
| 127 | JPS55154940 (A) | 2*33BUTANEDIOL ESTER* ITS PREPARATION AND USE | NAKAMURA MIKIO; TAKAGI KEIICHI; KUBOTA NOBORU; SAKAKIBARA HIDEKIMI; KOJIYOU KUNIO | Detail |
| 128 | JPS5939822 (A) | PERFUME COMPOSITION CONTAINING OMEGA-ALKENYL METHYL KETONE | MATSUYAMA MASAYOSHI; KANEKO SHIYOUHEI; YONEDA YOSHIKI; SHINDOU SHIGENORI; HAYASHI KATSUYUKI | Detail |
| 129 | JPS60217860 (A) | CACAO BUTTER SUBSTITUTE FAT AND CHOCOLATE CONTAINING IT | MARUZENI SHIYOUSHI; YANAGIHARA TOSHIMICHI; YASUDA NOZOMI | Detail |
| 130 | JPS60221035 (A) | FAT OR OIL COMPOSITION FOR CONFECTIONERY | MARUZENI SHIYOUSHI; YOKOBORI HIDEO; YANAGIHARA TOSHIMICHI; YASUDA NOZOMI | Detail |
| 131 | JPS62122562 (A) | OIL FRYING OF FOOD UNDER REDUCED PRESSURE | SUGISAWA AKIRA; MATSUMURA YASUSHI; MIZUGUCHI TAKESHI; HATTORI RYUICHI; KATO RIE | Detail |
| 132 | JPS63240765 (A) | METHOD FOR RETAINING FRESHNESS OF FOOD | FUKAZAWA RYUTARO; SATO MIEKO | Detail |
| 133 | JPS6356248 (A) | STERILIZATION OF RAW FRUIT AND APPARATUS THEREFOR | INAGAKI JITSUO | Detail |
| 134 | KR100756826 (B1) | SALTED STORING METHOD FOR FISH OR SHELLFISH USING NATURAL FRUITS EXTRACT | BYEON JONG SU [KR]; MOON HYEON OK [KR] | Detail |
| 135 | KR100825005 (B1) | COCKTAIL BASE MAKING METHOD | YEO YEONG JOO [KR] | Detail |