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Ning G Zhou, 601073 Oxford Way, La Canada, CA 91011

Known as:
Ning George Chou Ning Z Chou Ning Zhou Te George Zhou Ning George Chou Ning
Related to:
John Zhu 58

Ning Zhou Phones & Addresses

1073 Oxford Way, La Canada Flt, CA 91011    626-3745621   

La Canada Flintridge, CA   

Pasadena, CA   

Diamond Bar, CA   

Flushing, NY   

Dumont, NJ   

Alhambra, CA   

City of Industry, CA   

Great Neck, NY   

La Canada Flt, CA   

14735 38Th Ave APT B61, Flushing, NY 11354    718-6709906   

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Mentions for Ning G Zhou

Career records & work history

Real Estate Brokers

Ning Zhou Photo 1

Ning Zhou, Brooklyn NY - Landlord

Work:
Brooklyn, NY
646-4651494 (Phone)

Medicine Doctors

Ning Zhou

Specialties:
Internal Medicine
Work:
University Hospital Medical Center Internal Medicine Residency
11100 Euclid Ave STE 3400, Cleveland, OH 44106
216-8443400 (phone) 216-8448081 (fax)
Education:
Medical School
Case Western Reserve University School of Medicine
Graduated: 2013
Conditions:
Hypertension (HTN)
Languages:
English
Description:
Dr. Zhou graduated from the Case Western Reserve University School of Medicine in 2013. He works in Cleveland, OH and specializes in Internal Medicine. Dr. Zhou is affiliated with University Hospitals Cleveland Medical Center.
Ning Zhou Photo 2

Ning Zhou

License Records

Ning Zhou

Licenses:
License #: 26422 - Expired
Issued Date: Mar 19, 2009
Expiration Date: Jun 30, 2016
Type: Certified Public Accountant

Ning Zhou resumes & CV records

Resumes

Ning Zhou Photo 36

Materials Scientist At Ge Global Research

Position:
Materials Scientist at GE Global Research
Location:
Schenectady, New York
Industry:
Research
Work:
GE Global Research - Niskayuna since Nov 2011
Materials Scientist The Ohio State University Dec 2009 - Oct 2011
Research Engineer Grace Semiconductor Manufacturing Corporation Apr 2003 - Aug 2003
Process engineer
Education:
The Ohio State University 2003 - 2008
Ph.D., Materials Science and Engineering Shanghai Jiao Tong University 1996 - 2003
MS, Materials Science
Interests:
guitar, movie, scifi novel
Honor & Awards:
The James Clerk Maxwell Young Writers Prize 2010
Ning Zhou Photo 37

Ning Zhou

Skills:
Leadership, Microsoft Office, Management, Microsoft Word, Powerpoint, Research, Microsoft Excel, English, Training, Customer Service, Strategic Planning
Ning Zhou Photo 38

Ning Zhou

Ning Zhou Photo 39

Ning Zhou

Ning Zhou Photo 40

Ning Zhou

Ning Zhou Photo 41

Ning Zhou

Ning Zhou Photo 42

Ning Zhou

Location:
United States
Ning Zhou Photo 43

Ning Zhou

Location:
United States

Publications & IP owners

Us Patents

Production Of Stabilized Whole Grain Wheat Flour And Products Thereof

US Patent:
8133527, Mar 13, 2012
Filed:
Jun 16, 2006
Appl. No.:
11/454758
Inventors:
Lynn C. Haynes - Morris Plains NJ, US
Harry Ira Levine - Morris Plains NJ, US
Louise Slade - Morris Plains NJ, US
Ning Zhou - East Hanover NJ, US
James Manns - Stockholm NJ, US
Diane Gannon - Perrysburg OH, US
Edward D. Howey - Toledo OH, US
Mihaelos N. Mihalos - Palisades Park NJ, US
C. William Epperson - Perrysburg OH, US
Sarwat Gabriel - Wood Dale IL, US
Domenico Cassone - Branchburg NJ, US
Assignee:
Kraft Foods Global Brands LLC - Northfield IL
International Classification:
A21D 2/02
US Classification:
426622, 426462, 426508, 426626
Abstract:
A stabilized bran component and a stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.

Production Of Stabilized Whole Grain Flour And Products Thereof

US Patent:
8173193, May 8, 2012
Filed:
Jun 15, 2007
Appl. No.:
12/302665
Inventors:
Lynn C. Haynes - Morris Plains NJ, US
Harry I. Levine - Morris Plains NJ, US
Louise Slade - Morris Plains NJ, US
Ning Zhou - East Hanover NJ, US
James Manns - Stockholm NJ, US
Diane Gannon - Perrysburg OH, US
Edward D. Howey - Toledo OH, US
Mihaelos N. Mihalos - Palisades Park NJ, US
Charles C. Epperson - Perrysburg OH, US
Sarwat Gabriel - Wood Dale IL, US
Domenico Cassone - Branchburg NJ, US
Jeanny E. Zimeri - Budd Lake NJ, US
Assignee:
Kraft Foods Global Brands LLC - Northfield IL
International Classification:
A21D 2/00
US Classification:
426622, 426462, 426508, 426626, 426618
Abstract:
A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.

Production Of Stabilized Whole Grain Wheat Flour And Products Thereof

US Patent:
8455036, Jun 4, 2013
Filed:
Feb 2, 2012
Appl. No.:
13/364987
Inventors:
Lynn C. Haynes - Morris Plains NJ, US
Harry Ira Levine - Morris Plains NJ, US
Louise Slade - Morris Plains NJ, US
Ning Zhou - East Hanover NJ, US
James Manns - Stockholm NJ, US
Diane Gannon - Perrysburg OH, US
Edward D. Howey - Toledo OH, US
Mihaelos N. Mihalos - Palisades Park NJ, US
C. William Epperson - Perrysburg OH, US
Sarwat Gabriel - Wood Dale IL, US
Domenico Cassone - Branchburg NJ, US
Assignee:
Kraft Foods Global Brands LLC - Northfield IL
International Classification:
A21D 2/00
US Classification:
426622, 426626, 426462, 426508, 426331
Abstract:
A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.

Production Of Stabilized Whole Grain Flour And Products Thereof

US Patent:
8455037, Jun 4, 2013
Filed:
Apr 4, 2012
Appl. No.:
13/438926
Inventors:
Lynn C. Haynes - Morris Plains NJ, US
Harry I. Levine - Morris Plains NJ, US
Louise Slade - Morris Plains NJ, US
Ning Zhou - East Hanover NJ, US
James Manns - Stockholm NJ, US
Diane Gannon - Perrysburg OH, US
Edward D. Howey - Toledo OH, US
Mihaelos N. Mihalos - Palisades Park NJ, US
Charles W. Epperson - Perrysburg OH, US
Sarwat Gabriel - Wood Dale IL, US
Domenico Cassone - Branchburg NJ, US
Jeanny E. Zimeri - Budd Lake NJ, US
Assignee:
Kraft Food Global Brands LLC - Northfield IL
International Classification:
A21D 2/00
US Classification:
426622, 426626, 426508, 426462
Abstract:
A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.

Edible Moisture Barrier For Food Products

US Patent:
2007011, May 24, 2007
Filed:
Jan 22, 2007
Appl. No.:
11/625574
Inventors:
Lynn Haynes - Morris Plains NJ, US
Ning Zhou - East Hanover NJ, US
Louise Slade - Morris Plains NJ, US
Harry Levine - Morris Plains NJ, US
Wendy Chan - Chestnut Ridge NY, US
International Classification:
A23L 1/00
US Classification:
426302000
Abstract:
The present invention is directed to an edible, bakeable moisture barrier composition that is effective for reducing moisture migration between food components. The moisture barrier includes at least one crystalline carbohydrate, a highly crystalline fat and a crystalline food fiber.

Ketal Amide Compounds, Methods Of Making, And Applications

US Patent:
2015017, Jun 25, 2015
Filed:
Mar 3, 2015
Appl. No.:
14/637233
Inventors:
- Golden Valley MN, US
Adam E. GOETZ - Los Angeles CA, US
Marc D. SCHOLTEN - Saint Paul MN, US
Ning ZHOU - Saint Paul MN, US
International Classification:
C07D 319/06
C07D 317/30
Abstract:
Disclosed herein are ketal amide compounds. The ketal amide compounds are synthesized by the reaction of ketal acids or ketal esters with amine functional compounds. Also disclosed are methodologies useful to make the ketal amide compounds. Also disclosed herein are formulations and articles containing the ketal amide compounds.

Possible Relatives

David Zhou  De W Zhou  Darren Zhou  Dj P Zhou  Dongguang S Zhou  Erxin Zhou  Fan Zhou  Ning Meng  Ning Z Li  Ning Liu 

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