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Number of the patentGranting DateTitle of the inventionIPC:
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UA15458023.11.2023UNIT FOR SURFACE APPLICATION OF MULCHA01C15/00; A01C15/08; A01C17/00
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UA15453723.11.2023PROCESSED CHEESE PRODUCTION METHODA23C19/08
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UA15433309.11.2023METHOD OF REHABILITATION OF THE WATER NETWORK SYSTEM OF POULTRY FARMINGC11D7/00; A61L9/00; A61L2/00
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UA12749007.09.2023METHOD OF PRODUCTION OF DRINKING MILK A2A23C3/02; A23L33/19; G01N33/04
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UA15338729.06.2023METHOD OF DISINFECTION OF POULTRY ROOMS FOR GROWING BROILERSA61L9/00; A61L2/00
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UA15334322.06.2023
METHOD OF DISINFECTION OF THE WATER SUPPLY SYSTEM FOR WATERING ANIMALS AND POULTRY
A61L2/16; A61L2/18; C02F1/50; C02F103/02; E03C1/046
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UA15239226.01.2023MANUFACTURING METHOD OF SOFT WHEY CHEESE "CARAMELKA"A23C19/068; A23C21/06
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UA15239026.01.2023METHOD OF MANUFACTURING CHEESE PRODUCT WITH SUNFLOWER ISOLATEA23C19/00; A23C19/093
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UA12573326.05.2022METHOD OF MANUFACTURING CANDIDATES FROM ROOT FRUITSA23B7/08
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UA12573426.05.2022METHOD OF MANUFACTURE OF CURGE SWEET MASSA23C19/02
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UA14822922.07.2021METHOD OF INCREASE PRODUCTIVITY OF DUCKS USING PREBIOTICSA23K50/75
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UA14727429.04.2021METHOD OF DISINFECTION OF ANIMAL PREMISES FOR VIRAL DISEASES
A61K31/00; A61L2/00; A61L9/00; A61P31/00
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UA14675018.03.2021PRODUCTION OF SEEDLING BRIQUETTES OF INCREASED STRENGTH FROM TREE LEAVESA01G9/029; A01G24/22
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UA14675218.03.2021HOW TO OBTAIN A CHOCOLATE BARA23L5/00; A21D13/00
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UA14674718.03.2021THE METHOD OF OBTAINING A SEMI-FINISHED FLOUR BATTERY FROM A DRY MIXTUREA21D8/02; A21C1/00; A21D2/00
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UA14677918.03.2021MANUFACTURING METHOD OF SEMI-HARD CHEDDER "NIGHT"A23C19/072
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UA14675118.03.2021METHOD OF COOLING AND DRYING FUEL BRIQUETTES FROM VEGETABLE BIOMASSF26B3/04; F26B9/06
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UA14675318.03.2021HOW TO OBTAIN A CHOCOLATE BARA23L5/00; A21D13/00
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UA14620128.01.2021ELIZABETH BREAD WITH MEAT WITH ROSEMARY EXTRACTA23L13/40; A23L13/60
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UA14620328.01.2021MEAT BREAD "ELIZAVETYNSKY" WITH CRANBERRY EXTRACT
A23L13/00; A23L13/40; A23L13/60; A21D13/00
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UA14620228.01.2021DEVICE FOR DRYING FOOD PRODUCTS UNDER PRESSUREF26B3/092
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UA14581207.01.2021THE METHOD OF OBTAINING A SEMI-FINISHED FLOUR COOKIEA21C1/00
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UA14581307.01.2021METHOD OF OBTAINING SEMI-FINISHED FROZEN FLOUR BREADA21C1/00
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UA14585807.01.2021MEAT BOILED SAUSAGE WITH DUCK AND FRESHWATER FISHA23L13/60
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UA12254426.11.2020MANUFACTURING METHOD OF "HANNIVSKI" SEMI-FINISHED MEATA23L13/50; A23L13/60
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UA12254526.11.2020METHOD OF MANUFACTURING MEAT-CONTAINING SEMI-FINISHED "PUTYVLSKY" CHOPPEDA23L13/50; A23L13/60
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UA14473827.10.2020APPARATUS WITH OPPOSING TWISTED FLOWS WITH A DEVELOPERB04C3/00
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UA14357610.08.2020SEPARATION AND CROPPING DRUM FOR SPREADING ORGANIC FERTILIZERSA01C3/06
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UA14294410.07.2020
METHOD OF VETERINARY AND SANITARY PROCESSING OF POULTRY HOUSES WHEN BREEDING DUCKLINGS
A61L2/16; C11D7/00
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UA14294710.07.2020
THE METHOD OF DISINFECTION OF POULTRY HOUSES IN THE SYSTEM OF VETERINARY AND SANITARY MEASURES WHEN BREEDING DUCKS
A61L9/00; A61L2/00
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UA14304710.07.2020
THE METHOD OF DETERMINING THE DEGREE OF DENSITY AND MICROSTRUCTURE OF THE CALCITE LAYERS OF CHICKEN EGG SHELLS USING THERMAL PROGRAMMED DESORPTION MASS SPECTROMETRY (TPD MS)
A01K43/00; A01K45/00
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UA14266825.06.2020METHOD OF OBTAINING DAIRY THERMOFILLING THERMOFILLINGA23G3/46
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UA14266625.06.2020
COMPOSITION OF INGREDIENTS FOR BUNS FROM WHEAT FLOUR USING AQUEOUS EXTRACT OF CLITORIA TERNATEA
A21D8/06; A21D2/36
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UA14266725.06.2020WIND WHEEL BLADEF03D3/00
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UA14266925.06.2020COMPOSITION FOR PROCESSING EDIBLE CHICKEN EGGSA23B5/06
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UA14246110.06.2020
COMPOSITION FOR INCREASING THE HATCHABILITY OF CHICKEN EGGS, THE BREEDING OF THE YOUNG, AND THE PREVENTION OF CONTAMINATION OF INCUBATION EGGS WITH PATHOGENIC MICROFLORA IN POULTRY FARMING CONDITIONS OF THE COUNTRIES MOST EXPOSED TO GLOBAL WARMING
A01K43/04
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UA14246210.06.2020HOW TO OBTAIN "DELICIOUS" CROISSANTS
A21D13/16; A21D13/19; A21D13/22; A21D13/30
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UA14246310.06.2020
METHOD OF REDUCING THE RESISTANCE AND HEAT FLOW OF A SATURATED WING WITH A SLIDING EFFECT AND A SUPERSONIC LEADING EDGE OF A SUPERSONIC AIRCRAFT
F42B15/00
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UA14214825.05.2020END PULSE SEAL ASSEMBLY WORKING IN CRYOGENIC ENVIRONMENTSF16J15/34
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UA14185327.04.2020THE METHOD OF OBTAINING DELICIOUS COOKIES "LADUSHKA"A21D13/80
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UA12125427.04.2020ELIZABETH BREAD WITH MEATA23L13/40; A23L13/60
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UA12126327.04.2020MEAT BOILED AND SMOKED SAUSAGE WITH MUSKY DUCK AND ROSEMARY EXTRACTA23L13/40; A23L13/50
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UA12126427.04.2020"YAROSLAVSKI" MEAT-CONTAINING SEMI-FINISHED CHOPPEDA23L13/40; A23L13/60
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UA14139410.04.2020METHOD OF MANUFACTURING CHEESE PASTE "GARLIC"A23C19/08
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UA14139610.04.2020MANUFACTURING METHOD OF PROCESSED CHEESE WITH IODOCASEINA23C19/00
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UA14139510.04.2020CUTTER WITH INSERTS CONTAINING CENTRAL HOLESB23C5/02; B23C5/06
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UA14139810.04.2020COMPOSITION OF VEGETABLE THERMOSTABLE FILLING USING MODIFIED STARCHA23L29/00; A23L29/212
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UA14139710.04.2020METHOD OF MANUFACTURING PROCESSED CHEESE WITH DRY FOOD EXTRACT OF WALNUT LEAVESA23C19/00; A23C19/08
50
UA14100625.03.2020
THE METHOD OF INCREASING THE WEAR RESISTANCE AND HARDNESS OF THE SURFACES OF MACHINE PARTS USING ELECTRO-SPARK ALLOYING
B23H5/00
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UA13947610.01.2020METHOD OF OBTAINING MELTED SAUSAGE CHEESEA23C19/08
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UA13947710.01.2020METHOD OF OBTAINING MELTED SAUSAGE CHEESEA23C19/08
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UA13949310.01.2020METHOD OF OBTAINING MELTED SAUSAGE CHEESEA23C19/08
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UA13949410.01.2020METHOD OF OBTAINING MELTED SAUSAGE CHEESEA23C19/08
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UA13948210.01.2020METHOD OF OBTAINING MELTED SAUSAGE CHEESEA23C19/08
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UA13947310.01.2020METHOD OF OBTAINING MELTED SAUSAGE CHEESEA23C19/08
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UA13948410.01.2020METHOD OF OBTAINING MELTED SAUSAGE CHEESEA23C19/08
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UA13948310.01.2020METHOD OF OBTAINING MELTED SAUSAGE CHEESEA23C19/08
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UA13947210.01.2020INERTIA-VORTICLE DUST COLLECTIONB04C3/00
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UA13947410.01.2020IMPACT GRAIN CRUSHERB02C13/22
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UA13948110.01.2020METHOD OF OBTAINING MELTED SAUSAGE CHEESEA23C19/08
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UA13860610.12.2019MEAT SEMI-FINISHED CHOPPED "PUTYVLSK"A23L13/00
63
UA13860310.12.2019
METHOD OF MANUFACTURING ENVIRONMENTALLY CLEAN FUEL BRIQUETTES WITH REDUCED PRESSURE FROM COMMODITY SUNFLOWER WASTE
C10L5/44
64
UA13860510.12.2019GANNIVSKI MEAT CUTTLETSA23L13/00; A23L13/50
65
UA13809925.11.2019
THE METHOD OF INCREASING THE THERMODYNAMIC PERFECTION, ENERGY EFFICIENCY AND RELIABILITY OF FURNACES OF THERMAL POWER PLANTS, THERMAL POWER PLANTS AND INDUSTRIAL THERMAL ENGINEERING FACILITIES
F22G5/00; F22B1/00
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UA13773911.11.2019THE METHOD OF TREATMENT OF POULTRY WITH THE ASSOCIATED COURSE OF PSEUDOMONOSISA61D7/00; A61K31/00; A61P31/00
67
UA13774011.11.2019WIND WHEEL BLADEF03D3/00
68
UA13653927.08.2019HYBRID POWER PLANTF03D3/06
69
UA13643327.08.2019MANUFACTURING METHOD OF PROCESSED CHEESE WITH kelpA23C19/08; A23L29/256
70
UA11992527.08.2019MEAT BOILED AND SMOKED SAUSAGE WITH MUSCLE DUCK MEATA23L13/40; A23L13/50
71
UA13517625.06.2019THE METHOD OF OBTAINING WHEAT BREAD WITH THE ADDITION OF DRY VEGETABLE POWDERA21D8/00; A21D2/36
72
UA13520625.06.2019DEVICE FOR HEAT TREATMENT OF SOY BEANSA23N5/00; F26B17/00
73
UA11948525.06.2019
METHOD OF MANUFACTURING MEAT-CONTAINING SEMI-FINISHED CHOPPED WITH RED GRAPE PONE POWDER
A23L13/40; A23L13/60
74
UA13514225.06.2019
METHOD OF USING MEASUREMENTS OF LINEAR SIGNS OF THE EXTERIOR IN THE LINEAR ASSESSMENT OF PRIVILEGE COWS OF THE UKRAINIAN BROWN DAIRY BREED BY TYPE
A01K67/00
75
UA13388925.04.2019METHOD OF OBTAINING COOKED AND SMOKED SAUSAGE "DERGACHIVSKA"A22C11/00
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UA13389025.04.2019HOW TO OBTAIN "EXCLUSIVE" COUPONSA22C11/00
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UA11907825.04.2019
METHOD OF MAKING MEAT-CONTAINING COOKED SAUSAGE "DUCK" WITH BLACK CURRANT EXTRACT
A23L13/40; A23L13/60
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UA11907925.04.2019METHOD OF MAKING MEAT-CONTAINING COOKED SAUSAGE "DUCK" WITH CRANBERRY EXTRACTA23L13/40; A23L13/60
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UA13319725.03.2019HALF-ROOKED SAUSAGE WITH PEKING DUCK MEATA23L13/20; A23L13/50; A23L33/105
80
UA13237425.02.2019DEVICE D DURING THE TRANSPORTATION OF TURKEY CHICKS FROM THE INCUBATORA01K41/00
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UA13101910.01.2019 PRESERVES FROM FRESHWATER BIVALVE HYDROBIONTS WITH THE ADDITION OF SPICESA23B4/005
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UA13102010.01.2019MANUFACTURING METHOD OF SOFT CHEESE WITH kelpA23C19/00; A23C19/076
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UA13135810.01.2019METHOD OF MANUFACTURING FUEL BRIQUETTES FROM COMMODITY SUNFLOWER WASTEC10L5/44
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UA13118110.01.2019INERTIA-CENTRIFUGAL DUST COLLECTOR WITH SHUTTER DISCHARGEB04C3/00
85
UA13073026.12.2018METHOD OF TREATMENT OF POULTRY PSEUDOMONOSISA61K39/02; A61K39/07; A61P31/04
86
UA13029210.12.2018
A METHOD OF REDUCING THE RESISTANCE AND HEAT FLOW OF ROTATING BODIES WITH A BLUNTED NOSE PART AT SUPER- AND HYPERSONIC FLIGHT SPEEDS
F42B15/00
87
UA13038710.12.2018MEAT-CONTAINING ANCILLANTS WITH MUSCLE DUCK MEAT AND ROSEMARY EXTRACTA23L13/50; A23L27/10
88
UA13006326.11.2018DEVICE FOR DRYING DISPERSED FOOD PRODUCTS UNDER PRESSUREF26B3/00; F26B3/092
89
UA13007126.11.2018MEAT BOILED AND SMOKED SAUSAGE WITH MUSKY DUCK AND ROSEMARY EXTRACTA23L13/50; A23L27/10
90
UA12957412.11.2018METHOD OF FIXING THE LIMBS OF ANIMALSA61D3/00
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UA12977112.11.2018YAROSLAVSKI CHOPPED SEMI-FINISHED MEATA23L13/00
92
UA12977212.11.2018IMPACT GRAIN CRUSHERB02C13/22; A01F29/00
93
UA12762410.08.2018ELIZABETH BREAD WITH MEAT
A23L13/00; A23L13/40; A23L13/60; A21D13/04
94
UA12740425.07.2018
METHOD OF THERMODYNAMICLY EFFICIENT ENERGY-SAVING DRYING AND GRANULATION OF MINERAL FERTILIZERS
B01J2/00; F26B3/02
95
UA12741325.07.2018MODIFIED SELECTIVE MEDIUM FOR ISOLATION OF PSEUDOMONAS AERUGINOSAC12N1/20
96
UA12739925.07.2018METHOD OF ENERGY-EFFICIENT, THERMODYNAMIC PERFECT GRAIN DRYINGF26B3/14; A23B9/02
97
UA12732425.07.2018METHOD OF COMBINED DRYING OF BIOLOGICAL OBJECTSF26B7/00; F26B5/02
98
UA12742125.07.2018
THE METHOD OF INCREASING FERTILIZATION AND PREVENTING EMBRYONIC DEATH IN COWS BY SYNCHRONIZING ESTRUS
A61D19/02; A61K38/24; A61P5/24
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