Inventor · disambiguated record
Gijsberdina Pieternella Van Suylekom
Also filed as: VAN SUYLEKOM GIJSBERDINA PIETERNELLA
9 granted patents·1 pending application·22 citations·filing 2009–2021
83Inventor score
Top patents by PatentIndex Score
10 records- 0188US8399215B2Pentose sugar fermenting cellKLAASSEN PAUL·Filed 2009·Granted Mar 19, 2013·12 cites·32 claims
- 0284US9701972B2Pentose sugar fermenting cellKLAASSEN PAUL·Filed 2012·Granted Jul 11, 2017·4 cites·13 claims
- 0383US9096675B2Cell suitable for fermentation of a mixed sugar compositionKLAASSEN PAUL·Filed 2011·Granted Aug 4, 2015·4 cites·16 claims
- 0481US10100320B2Pentose sugar fermenting cellDSM IP ASSETS BV·Filed 2017·Granted Oct 16, 2018·1 cites·15 claims
- 0574US11649471B2Fermentative production of ethanol from glucose, galactose and arabinose employing a recombinant yeast strainDSM IP ASSETS BV·Filed 2021·Granted May 16, 2023·0 cites·9 claims
- 0673US9551015B2Fermentative production of ethanol from glucose, galactose and arabinose employing a recombinant yeast strainKLAASSEN PAUL·Filed 2010·Granted Jan 24, 2017·1 cites·12 claims
- 0771US10982235B2Fermentative production of ethanol from glucose, galactose and arabinose employing a recombinant yeast strainDSM IP ASSETS BV·Filed 2019·Granted Apr 20, 2021·0 cites·12 claims
- 0863US10260075B2Fermentative production of ethanol from glucose, galactose and arabinose employing a recombinant yeast strainDSM IP ASSETS BV·Filed 2017·Granted Apr 16, 2019·0 cites·8 claims
- 0955US9499841B2Cell suitable for fermentation of a mixed sugar compositionDSM IP ASSETS BV·Filed 2015·Granted Nov 22, 2016·0 cites·18 claims
- 1039US2014141473A1Yeast cell capable of converting sugars including arabinose and xloseKLAASSEN PAUL·Filed 2012·Application pending·0 cites
Join the waitlist — get patent alerts
Get an alert when Gijsberdina Pieternella Van Suylekom files or is granted a new patent.
We store only your email — no account needed. See our privacy policy.
Identity basis: PatentsView inventor disambiguation (2025Q4-odp release). How scoring works →