| Predicate |
Object |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2056
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07D277-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-56
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate |
2001-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fff5a814f0323aa15bb3adcbe6fc4746
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b8ba12fe3ccbf67bcf87324efa9f3dc1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_06914b3dd056ce4e0f7c7900ec957ee6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2402dd31ec090d75aa74b3b5b4f44bf8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4c8dfd49ab6585ed3692c058584ed854
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c6ccacfaba5e47c0c1d78b3f1deb3bf |
| publicationDate |
2004-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2004028787-A1 |
| titleOfInvention |
Composition for enhancing or improving the flavor of foods or drinks and method of enhancing or improving the flavor of foods or drinks by using the same |
| abstract |
In the present application are disclosed a method for enhancing or improving the flavor of foods or drinks in general with the use of a non-volatile thiazolidine compound alone or a non-volatile flavor compound and/or a reaction flavor concurrently with the non-volatile thiazolidine compound, a simple and effective method for improving the flavor of a retort food by suppressing the flavor-deterioration upon heat sterilization or the unpleasant odor at the time of eating, and a simple and effective method for improving the flavor of a soybean-incorporated food product by suppressing the unpleasant, weed-like odor peculiar to soybean. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012217384-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10136658-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113804784-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7867540-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10846704-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2018357647-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2012328761-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2007071860-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2007011965-A3 |
| priorityDate |
2000-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |