LOW PROTEIN

Brand Owner (click to sort) Address Description
SCHÄR DR. SCHÄR AG Winkelau 9 Burgstall 39014 Italy Low-protein, gluten-free, dietetic foods, namely, biscuits, breads, bread crumbs, bread rolls, bread sticks, cakes, sponge cakes, cereal products, namely, breakfast cereal, crackers, chocolate-based ready-to-eat food bars, cereal-based snack-foods, flour mix, pizza;Low-protein, gluten-free, dietetic foods adapted for medical use, and dietetic foods for diabetics adapted for medical use, namely, biscuits, bread, bread crumbs, bread rolls, bread sticks, cakes, sponge cakes, cereal products, crackers, chocolate-based ready-to-eat food bars, cereal-based snack-foods, flour mix, pizza;
SCHÄR DR. SCHÄR S.r.l. Winkelau, 9 Burgstall/Postal I-39014 Italy Low-protein, gluten-free, dietetic foods, namely, biscuits, breads, bread crumbs, bread rolls, bread sticks, cakes, sponge cakes, cereal products, namely, breakfast cereal, crackers, chocolate-based ready-to-eat food bars, cereal-based snack-foods, flour mix, pizza;The mark consists of the word SCHÄRin white and the graphic representation in white of an ear of corn crossed by a line and placed in a circle, on a red rectangular background with a semicircular projection at the bottom.;Low-protein, gluten-free, dietetic foods adapted for medical use, and dietetic foods for diabetics adapted for medical use, namely, biscuits, bread, bread crumbs, bread rolls, bread sticks, cakes, sponge cakes, cereal products, crackers, chocolate-based ready-to-eat food bars, cereal-based snack-foods, flour mix, pizza;The color(s) red and white is/are claimed as a feature of the mark.;
 

Where the owner name is not linked, that owner no longer owns the brand

   
Technical Examples
  1. A probe for protein-protein interaction analysis suitable for analyzing protein-protein interactions of various proteins with high accuracy and in a simple manner and a method for analyzing interaction of two proteins by using the probe. With the probe, protein splicing is caused by protein-protein interaction, and a physicochemically or biochemically detectable protein is regenerated.