Patent Assignment Details
NOTE:Results display only for issued patents and published applications.
For pending or abandoned applications please consult USPTO staff.
|
Reel/Frame: | 058599/0487 | |
| Pages: | 5 |
| | Recorded: | 12/20/2021 | | |
Attorney Dkt #: | VIOME LIFE SCIENCES, INC. |
Conveyance: | CHANGE OF NAME (SEE DOCUMENT FOR DETAILS). |
|
Total properties:
6
|
|
Patent #:
|
NONE
|
Issue Dt:
|
|
Application #:
|
15733182
|
Filing Dt:
|
06/04/2020
|
Publication #:
|
|
Pub Dt:
|
12/02/2021
| | | | |
Title:
|
METHODS FOR NUCLEIC ACID LIBRARY CREATION
|
|
|
Patent #:
|
NONE
|
Issue Dt:
|
|
Application #:
|
16191337
|
Filing Dt:
|
11/14/2018
|
Publication #:
|
|
Pub Dt:
|
05/23/2019
| | | | |
Title:
|
METHODS AND COMPOSITIONS FOR PREPARING POLYNUCLEOTIDE LIBRARIES
|
|
|
Patent #:
|
NONE
|
Issue Dt:
|
|
Application #:
|
17049906
|
Filing Dt:
|
10/22/2020
|
Publication #:
|
|
Pub Dt:
|
07/29/2021
| | | | |
Title:
|
SYSTEMS AND METHODS FOR INFERRING SCORES FOR HEALTH METRICS
|
|
|
Patent #:
|
NONE
|
Issue Dt:
|
|
Application #:
|
17273463
|
Filing Dt:
|
03/04/2021
|
Publication #:
|
|
Pub Dt:
|
10/28/2021
| | | | |
Title:
|
SYSTEMS AND METHODS FOR MICROBIOME ANALYSIS
|
|
|
Patent #:
|
NONE
|
Issue Dt:
|
|
Application #:
|
17283934
|
Filing Dt:
|
04/08/2021
|
Publication #:
|
|
Pub Dt:
|
12/23/2021
| | | | |
Title:
|
METHODS FOR AND COMPOSITIONS FOR DETERMINING FOOD ITEM RECOMMENDATIONS
|
|
|
Patent #:
|
NONE
|
Issue Dt:
|
|
Application #:
|
17429920
|
Filing Dt:
|
08/10/2021
|
Publication #:
|
|
Pub Dt:
|
04/28/2022
| | | | |
Title:
|
PERSONALIZING FOOD RECOMMENDATIONS TO REDUCE GLYCEMIC RESPONSE
|
|
Assignee
|
|
|
205 108TH AVE NE |
SUITE 150 |
BELLEVUE, WASHINGTON 98004 |
|
Correspondence name and address
|
|
JOHN R. STORELLA
|
|
STORELLA & WITT, LLP
|
|
2625 ALCATRAZ AVENUE #197
|
|
BERKELEY, CA 94705
|
Search Results as of:
06/18/2024 04:17 PM
If you have any comments or questions concerning the data displayed,
contact
PRD / Assignments at 571-272-3350. v.2.6
Web interface last modified:
August 25, 2017 v.2.6
|