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Nicole Marie Favreau, 54Plymouth, MA

Known as:
Nicole M Favreau Nicole Marie Farhadi Nicole M Farhadi Nicole Favreau Farhadi Nicole F Farhadi Nicole Marie Getty Nicole M Getty Nicole I Auream F Nicole Nicole Faureau
Related to:
Afiya M Wilson 42

Nicole Favreau Phones & Addresses

Plymouth, MA   

Waltham, MA   

Grafton, MA   

Aliso Viejo, CA   

Gresham, OR   

Orlando, FL   

Mendon, MA   

Attleboro, MA   

Gresham, OR   

Brighton, MA   

Hermosa Beach, CA   

15 Carlin Rd, Waltham, MA 02451   

Work

Position: Professional/Technical
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Nicole Favreau resumes & CV records

Resumes

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Nicole Favreau

Nicole Favreau Photo 24

Nicole Favreau

Nicole Favreau Photo 25

Research Chemist/Project Officer At U.s. Army Natick Soldier System Center

Location:
Greater Boston Area
Industry:
Research

Publications & IP owners

Us Patents

Polymerization Of Hydroxytyrosol Mediated By Horseradish Peroxidases

US Patent:
8134020, Mar 13, 2012
Filed:
Dec 10, 2009
Appl. No.:
12/634856
Inventors:
Ferdinando F. Bruno - Andover MA, US
Nicole Favreau - Waltham MA, US
Assignee:
The United States of America as represented by the Secretary of the Army - Washington DC
International Classification:
C07C 303/00
C07C 39/10
C07C 69/76
US Classification:
558 51, 568763, 560 55
Abstract:
The present invention provides a method of producing polyhydroxytyrosol comprising the step of reacting hydroxytyrosol monomers or derivative thereof in a mixed solution comprising an enzyme, hydrogen peroxide, and an aqueous solvent.

Liquid Chromatographic Fraction Of Enzymatically Polymerized Flavonoid As An Antioxidant

US Patent:
8431176, Apr 30, 2013
Filed:
Mar 8, 2010
Appl. No.:
12/641368
Inventors:
Kenneth Racicot - Hopedale MA, US
Nicole Favreau - Waltham MA, US
Ferdinando Bruno - Andover MA, US
Assignee:
The United States of America as Represented by the Secretary of the Army - Washington DC
International Classification:
A23L 3/3481
US Classification:
426442
Abstract:
Disclosed is a separated fraction of a reaction product of an enzymatically catalyzed polymerization of a flavonoid. The separated fraction is highly resistant to oxidation and is useful in numerous applications such as an antioxidant in food products and medical applications.

Copolymerization Of Hydroxytyrosol With Flavonoids Mediated By Horseradish Peroxidases

US Patent:
2011014, Jun 16, 2011
Filed:
Dec 10, 2009
Appl. No.:
12/634971
Inventors:
Ferdinando F. Bruno - Andover MA, US
Nicole Favreau - Waltham MA, US
Assignee:
USA as represented by the Secretary of the Army - Washington DC
International Classification:
C08G 65/38
C12P 17/06
US Classification:
528219, 435125
Abstract:
The present invention provides a method of producing a copolymer of hydroxytyrosol, or its derivative, and at least one flavonoid comprising reacting hydroxytyrosol monomers or derivative with at least one flavonoid in the presence of an enzyme and hydrogen peroxide in an aqueous solution.

Separation Of Enzymatically Synthesized Polyepicatechin Via High Performance Liquid Chromatography

US Patent:
2011017, Jul 14, 2011
Filed:
Jan 12, 2010
Appl. No.:
12/635729
Inventors:
Nicole Favreau - Waltham MA, US
Ferdinando F. Bruno - Andover MA, US
Assignee:
USA as represented by the Secretary of the Army - Washington DC
International Classification:
C08F 6/28
US Classification:
528502 R
Abstract:
Disclosed is a process for the separation of one or more fractions from a resulting reaction mixture of an enzymatically catalyzed polymerization of flavonoid using HPLC with a varying concentration of organic solvent in the mobile phase. The isolated fractions can be used in numerous applications including as an antioxidant.

Method Of Treating Solid And Semi-Solid Foods To Reduce Microorganisms And Enzymes In The Food

US Patent:
2012028, Nov 15, 2012
Filed:
May 9, 2011
Appl. No.:
13/103334
Inventors:
Nicole Favreau - Waltham MA, US
Patrick J. Marek - Shrewsbury MA, US
International Classification:
A23L 3/3418
US Classification:
426665
Abstract:
A method of treating solid and semi-solid foods to reduce microorganisms and enzymes in the food including introducing solid or semi-solid food to a pressure vessel, exposing the food in the vessel to supercritical carbon dioxide to reduce the one or more microorganisms or enzymes, exhausting the supercritical carbon dioxide at a rate to maintain organoleptic integrity of the food.

Possible Relatives

David A Favreau  Daniel G Favreau  Dianne M Favreau  Donald J Favreau  James A Favreau  Jason R Favreau  Nicole M Johnson  Nicole B Stamps  Nicole Standley 

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