Wibisono
Ariesta Wibisono, Sunnyvale, CA US
Patent application number | Description | Published |
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20090216487 | SYSTEM FOR DETERMINING THE MASS OF AN ITEM IN MOTION | 08-27-2009 |
Himgan Wibisono, San Francisco, CA US
Patent application number | Description | Published |
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20090150492 | Initializing Relationships Between Devices In A Network - A relationship initiation between devices in a network is described. According to one embodiment, persona information is exchanged between devices in a network. Based upon the persona information, a user of a device may initiate a relationship with another device. | 06-11-2009 |
20140105575 | METHOD AND APPARATUS FOR NAVIGATING VIDEO CONTENT - Methods and apparatus for navigating video content. Digital markers may be placed at desired locations within recorded or cached video content. In one embodiment, these markers (or bookmarks) may be used to instantly jump to a particular scene or location within a video presentation. Such markers may be manually or automatically placed during live caching of video content or playback of previously recorded content. In another embodiment, selectable thumbnailed images that are representative of the video content at previously bookmarked locations may be presented to a user. Such selectable thumbnailed images may be integrated with a DVR status bar and, when selected, may be used to begin viewing stored video content from the bookmark corresponding to which ever thumbnail is chosen. | 04-17-2014 |
Patricia Wibisono, Munich DE
Patent application number | Description | Published |
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20100260898 | Multiple Texture Food - The disclosure herein provides a process for the manufacture of a multiple texture food product. The process includes providing a dairy material, freezing the dairy material by cooling it to a temperature of −2° C. or less, aerating the frozen dairy material, shaping the aerated, frozen dairy material, and depositing the shaped, aerated, frozen dairy material on or between one or more layers of a food material which is not the aerated dairy material. The aerated dairy material has a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10° C. and a water activity (a | 10-14-2010 |