1. Sikkim University

Browsing by Author Tamang, J.P

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
or enter first few letters:  
Showing results 1 to 20 of 40  next >
Issue DateTitleAuthor(s)
2017Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of IndiaSha, S.P; Jani, K; Sharma, A; Anupma, A; Pradhan, P; Shouche, Y; Tamang, J.P
2016Animal-based fermented foods of AsiaTamang, J.P
2012Antioxidant, antimicrobial activity and inhibition of α-glucosidase activity by Betula alnoides Buch. bark extract and their relationship with polyphenolic compounds concentrationGhimire, B.K; Tamang, J.P; Yu C., Y; Jung, S.J; Chung, I.M
2015Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of IndiaChettri, R; Tamang, J.P
2015Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of IndiaChettri, R; Tamang, J.P
2014Biochemical and Modern Identification Techniques: Microfloras of Fermented FoodsTamang, J.P
2011Determination of saponin contents in raw soybean and fermented soybean foods of IndiaOmizu, Y; Tsukamoto, C; Chettri, R; Tamang, J.P
2017Editorial: Microbiology of ethnic fermented foods and alcoholic beverages of the worldTamang, J.P; Holzapfel, W.H; Shin, D.H; Felis, G.E
2016Ethnic fermented foods and alcoholic beverages of AsiaTamang, J.P
2016Ethnic fermented foods and alcoholic beverages of AsiaTamang, J.P
2016Ethnic fermented foods and beverages of IndiaTamang, J.P; Thapa, N; Bhalla T.C., Savitri
2016Ethnic fermented foods and beverages of IndiaTamang, J.P; Thapa, N; Bhalla T.C, Savitri
2015Ethnobiology of wild leafy vegetables of SikkimPradhan, S; Tamang, J.P
2009Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the HimalayasTamang, J.P; Tamang, B; Schillinger, U; Guigas, C; Holzapfel, W.H
2016Functional properties of microorganisms in fermented foodsTamang, J.P; Shin, D.-H; Jung, S.-J; Chae, S.-W
2011Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East IndiaJeyaram, K; Tamang, J.P; Capece, A; Romano, P
2014HACCP model of kinema, a fermented soybean foodRai, R; Kharel, N; Tamang, J.P
2015Health benefits of fermented foods and beveragesTamang, J.P
2017Identification of yeasts by polymerase-chain-reaction-mediated denaturing gradient gel electrophoresis in marcha, an ethnic amylolytic starter of IndiaSha, S.P; Anupama, A; Pradhan, P; Prasad, G.S; Tamang, J.P
2009Indigenous knowledge of Northeast women on production of ethnic fermented soybean foodsTamang, J.P; Chettri, R; Sharma, R.M
Showing results 1 to 20 of 40  next >