Inventor · disambiguated record
Katrin Holz
Also filed as: HOLZ KATRIN
9 granted patents·169 citations·filing 1996–2001
90Inventor score
Top patents by PatentIndex Score
9 records- 0174US5965179ATreatment of chocolate so that the chocolate treated contains added waterNESTEC SA·Filed 1997·Granted Oct 12, 1999·49 cites·15 claims
- 0266US6045814ACosmetic use of a rigid gel, and cosmetic or dermatological compositions thereforOREAL·Filed 1996·Granted Apr 4, 2000·25 cites·51 claims
- 0365US5925380AExpanded solid composition whose matrix comprises a starch-based cellular network and which contains expanded thermoplastic hollow particles and its uses in topical applicationOREAL·Filed 1996·Granted Jul 20, 1999·27 cites·20 claims
- 0461US5900241AUse in cosmetics of an expanded solid composition which has a matrix containing an alveolar network made from a natural product or from a derivative of a natural product capable of being expandedOREAL·Filed 1996·Granted May 4, 1999·24 cites·34 claims
- 0551US6261579B1Cosmetic use of a rigid gel and cosmetic or dermatological compositions thereforOREAL·Filed 2000·Granted Jul 17, 2001·7 cites·9 claims
- 0651US5763500AExpanded solid composition whose matrix comprises a starch-based cellular network and which contains size-graded spheroidal polyamide particles and its uses in topical applicationOREAL·Filed 1996·Granted Jun 9, 1998·13 cites·21 claims
- 0749US6447792B2Use in cosmetics of a rigid gel, and cosmetic or dermatological compositions usedOREAL·Filed 2001·Granted Sep 10, 2002·6 cites·37 claims
- 0844US6007830AExpanded solid composition whose matrix comprises a starch-based cellular network and which contains expanded thermoplastic hollow particles and its uses in topical applicationOREAL·Filed 1999·Granted Dec 28, 1999·8 cites·6 claims
- 0943US5976596AProcess for obtaining extruded food products having high die shape conformity and reduced adhesionNESTEC SA·Filed 1997·Granted Nov 2, 1999·10 cites·16 claims
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Identity basis: PatentsView inventor disambiguation (2025Q4-odp release). How scoring works →