Patents by Inventor Guangjun Zhao

Guangjun Zhao has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Publication number: 20240118430
    Abstract: A GNSS emergency monitoring error suppression method for an alpine canyon complex environment is provided. Through three steps of GNSS optimization design of the alpine canyon complex environment, derived error suppression of emergency monitoring criteria in the alpine canyon complex environment, and error suppression measurement and result correction, GNSS measurement errors in the alpine canyons can be effectively suppressed. Through improving measurement accuracy, GNSS technology can be widely applied to the alpine canyons, outstanding advantages of high efficiency and high accuracy in a coordinate transmission process of the GNSS technology are brought into full play, and a cost is effectively reduced. Meanwhile, by processing the errors of the emergency monitoring criteria, it is possible to protect workers from on-site operation risks.
    Type: Application
    Filed: September 8, 2023
    Publication date: April 11, 2024
    Inventors: Zufeng Li, Heng Zhou, Shuwen Yang, Haixing Shang, Gangyi Zhao, Zhixuan Miao, Qun Zhang, Guangjun Yi, Wei Ren, ShengXue Ke, Ruixue Li
  • Publication number: 20120021119
    Abstract: A curry seasoning produced by a process in which star anise is fried at a high temperature before being incorporated into the curry seasoning in order to reduce side effects caused by ingesting star anise.
    Type: Application
    Filed: January 11, 2011
    Publication date: January 26, 2012
    Inventor: Guangjun ZHAO
  • Patent number: 8101229
    Abstract: A seasoning for cooking and a method of producing the seasoning. The seasoning comprises 31 varieties of spices, and a method of producing the seasoning includes stir-frying fructus anisi stellati and fructus tsaoko, respectively, and then mixing the obtained stir-fried fructus anisi stellati and stir-fried fructus tsaoko with the remaining 29 varieties of spices, and finally crushing the mixture. The seasoning of the invention has the characteristics of unique flavor, low toxic side effects, and safe edibility.
    Type: Grant
    Filed: May 29, 2008
    Date of Patent: January 24, 2012
    Inventor: Guangjun Zhao
  • Patent number: 7754251
    Abstract: The present invention relates to a foot-bath agent for regulating blood pressure and improving sleep quality, which includes fructus leonuri 20-25%, semen ziziphi spinosae 15-20%, calcined magnetitum 17-22%, spica prunellae 15-20%, ligusticum chuanxiong hort 18-23%, and borneolum 0.7-1.2% by weight. The foot-bath agent has advantages including no allergy and less side effects to human body.
    Type: Grant
    Filed: September 11, 2008
    Date of Patent: July 13, 2010
    Inventor: Guangjun Zhao
  • Publication number: 20090269423
    Abstract: The present invention relates to a foot-bath agent of Chinese herbal medicine for regulating blood pressure and improving sleep quality, and the components of the formula thereof are as follows: fructus leonuri 20-25%, semen ziziphi spinosae 15-20%, calcined magnetitum 17-22%, spica prunellae 15-20%, ligusticum chuanxiong hort 18-23%, borneolum 0.7-1.2%; provided that, after the final product is prepared using the above raw materials and the blending ratios thereof, the sum of all components should be 100% by weight. The foot-bath agent prepared has advantages including an efficacious and healthy method thereof being highly consistent with healthy living habits of people, an effective regulation of blood pressure and improvement of sleep quality, no allergy and less side effects to human body, and thus obviously is worthy to be popularized and has market prospect.
    Type: Application
    Filed: September 11, 2008
    Publication date: October 29, 2009
    Inventor: Guangjun Zhao
  • Publication number: 20090196963
    Abstract: A seasoning for cooking and a method of producing the seasoning. The seasoning comprises 31 varieties of spices, and a method of producing the seasoning includes stir-frying fructus anisi stellati and fructus tsaoko, respectively, and then mixing the obtained stir-fried fructus anisi stellati and stir-fried fructus tsaoko with the remaining 29 varieties of spices, and finally crushing the mixture. The seasoning of the invention has the characteristics of unique flavor, low toxic side effects, and safe edibility.
    Type: Application
    Filed: May 29, 2008
    Publication date: August 6, 2009
    Inventor: Guangjun Zhao