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Young C Kang, Chee Teck Tan, Brian Byrne, Lawrence L Buckholz Jr, Marion A Sudol, Richard M Boden: Process for microwave browning proteinaceous fibrous meat products. International Flavors & Fragrances, Arthur L Liberman, January 15, 1991: US04985261 (20 worldwide citation)

Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of:


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Lawrence L Buckholz Jr, Brian Byrne, Marion A Sudol: Process for microwave browning and product produced thereby. International Flavors and Fragrances, Arthur L Liberman, February 27, 1990: US04904490 (13 worldwide citation)

Described is a process for carrying out microwave browning on baked goods and product produced thereby. The process comprises the step of providing:


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Lawrence L Buckholz Jr, Robin Kasper Lehmann: Process for preparing marinaded proteinaceous product and product produced thereby. International Flavors & Fragrances, Arthur L Liberman, April 2, 1991: US05004618 (11 worldwide citation)

Described is a process for producing a marinaded proteinaceous product, such as a marinaded chicken meat, whereby the resulting product has a savory flavor, such as a teriyaki flavor, comprising the steps of:


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Lawrence L Buckholz Jr, Lewis G Scharpf: Aconitic acid, gluconic acid and/or succinic acid taken alone or further together with sclareolide in enhancing the organoleptic properties of foodstuffs. International Flavors & Fragrances, Arthur L Liberman, November 22, 1994: US05366747 (9 worldwide citation)

Described is the use of one or more of the acids: aconitic acid, gluconic acid and/or succinic acid taken alone or further together with sclareolide in augmenting or enhancing the organoleptic properites of foodstuffs particularly with respect to imparting a umami effect and/or imparting of mouthfee ...


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Lawrence L Buckholz Jr, Lewis G Scharpf: Treating a meaty flavored foodstuff with a combination of a sclareolide and aconitic or gluconic acid. International Flavors & Fragances, Arthur L Liberman, December 13, 1994: US05372834 (8 worldwide citation)

Described is the use of one or more of the acids: aconitic acid, gluconic acid and/or succinic acid taken alone or further together with sclareolide in augmenting or enhancing the organoleptic properites of foodstuffs particularly with respect to imparting a umami effect and/or imparting of mouthfee ...


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Brian Byrne, Kevin P Miller, Chee Teck Tan, Lawrence L Buckholz Jr, Marion A Sudol: Process for microwave chocolate flavor formation in and/or on foodstuffs and products produced thereby. International Flavors & Fragrances, Arthur L Liberman, July 10, 1990: US04940592 (6 worldwide citation)

Described is a process for carrying out microwave production of baked goods having a chocolate flavoring thereon and/or therein and products produced thereby.


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Young C Kang, Chee Teck Tan, Brian Byrne, Lawrence L Buckholz Jr, Marion A Sudol, Richard M Boden: Microwave browning composition and process for producing the same. International Flavors & Fragrances, Arthur L Liberman, October 22, 1991: US05059434 (6 worldwide citation)

Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of:


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Lawrence L Buckholz Jr, Brian Byrne, Marion A Sudol: Microwave apparatus for baking and browning foodstuff. International Flavors & Fragrances, Arthur L Liberman, July 24, 1990: US04943697 (6 worldwide citation)

Described is apparatus useful in enabling the making of a cooked baked goods foodstuff and in enabling a process to be carried out whereby a Maillard reactant-coated uncooked foodstuff is exposed to microwave radiation for a time sufficient to provide a browned baked goods foodstuff which is cooked ...