1. Sikkim University

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Issue DateTitleAuthor(s)
2010Iodine Content in Edible Salt and Drinking Water in Sub-Himalayan Tarai Region of Eastern Uttar Pradesh, IndiaBhattacharjee, Aniruddha; Chandra, A.K.; Malik, T.; Tiwari, H.K.; Mishra, Anupam
Jul-2012Gonococcal Infections: The Trends of Antimicrobial Susceptibility of Neisseria gonorrhoeae in Western NepalBhatta, D.R.; Gokhale, S.; Ansari, M.T.; Tiwari, H.K.; Tiwari, A.; Mathuria, J.P.; Ghosh, A.N.
Sep-2018Diversity of Yeasts and Molds by Culture-Dependent and Culture-Independent Methods for Mycobiome Surveillance of Traditionally Prepared Dried Starters for the Production of Indian Alcoholic BeveragesSha, Shankar Prasad; Suryavanshi, Mangesh Vasant; Jani, Kunal; Sharma, Avinash; Shouche, Yogesh; Tamang, Jyoti Prakash
2010In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the HimalayasTamang, Buddhiman; Tamang, Jyoti Prakash
27-Dec-2014Bacillus Species Isolated from tungrymbai and bekang, Naturally Fermented Soybean Foods of IndiaChettri, Rajen; Tamang, Jyoti Prakash
Jul-2016Organoleptic Evaluation of Tungrymbai and Bekang, Naturally Fermented Soybean Foods, Produced by using Selected Species of BacillusChettri, Rajen; Tamang, Jyoti Prakash
21-Jan-2016Microbiological Assessment of Ethnic Street Foods of the HimalayasKharel, Niki; Palni, Uma; Tamang, Jyoti Prakash
3-Dec-2016Naturally Fermented Milk Products of the Eastern HimalayasRai, Ranjita; Shangpliang, H. Nakibapher Jones; Tamang, Jyoti Prakash
Jan-2018Traditional Skill of Ethnic People of the Eastern Himalayas and North East India in Preserving Microbiota as Dry Amylolytic StartersAnu, Anupma; Pradhan, Pooja; Sha, Shankar Prasad; Tamang, Jyoti Prakash
2-Dec-2016Identification of Yeasts by Polymerase-Chain-Reaction-Mediated Denaturing Gradient Gel Electrophoresis in Marcha, an Ethnic Amylolytic Starter of IndiaSha, Shankar P.; Anupama, Anu; Pradhan, Pooja; Prasad, Gandham S.; Tamang, Jyoti Prakash

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