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.
26-Oct-2006Emergence of Vancomycin Resistant Staphylococcus aureus (VRSA) from a Tertiary Care Hospital from Northern Part of IndiaTiwari, Hare Krishna; Sen, Malay Ranjan
2008Evaluation of different tests for detection of Staphylococcus aureus using coagulase (coa) gene PCR as the gold standardTiwari, HK; Sapkota, D; Sen, MR
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
2018Indian and Chinese Immigrant Communities: Comparative PerspectivesChatterjee, Priyanka
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
4-Aug-2018Observation of electromagnetically induced absorption in Rb-87 D-2 line in strong transverse magnetic fieldSubba, Indra Hang; Tripathi, Ajay
Jul-2016Organoleptic Evaluation of Tungrymbai and Bekang, Naturally Fermented Soybean Foods, Produced by using Selected Species of BacillusChettri, Rajen; Tamang, Jyoti Prakash

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