1. Sikkim University

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Results 21-30 of 40 (Search time: 0.002 seconds).
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Issue DateTitleAuthor(s)
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
2011Lactic acid bacteria isolated from ethnic preserved meat products of the Western HimalayasOki, K; Rai, A.K; Rai, A.K; Sato, S; Watanabe, K; Tamang, J.P
2012Plant-based fermented foods and beverages of asiaTamang, 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
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
2017Editorial: Microbiology of ethnic fermented foods and alcoholic beverages of the worldTamang, J.P; Holzapfel, W.H; Shin, D.H; Felis, G.E
2014HACCP model of kinema, a fermented soybean foodRai, R; Kharel, N; Tamang, J.P
2011Determination of saponin contents in raw soybean and fermented soybean foods of IndiaOmizu, Y; Tsukamoto, C; Chettri, R; Tamang, 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
2012Microorganisms and nutritional value of ethnic fermented foods and alcoholic beverages of North East IndiaTamang, J.P; Tamang, N; Thapa, S; Dewan, S; Tamang, B; Yonzan, H; Rai, A.K; Chettri, R; Chakrabarty, J; Kharel, N

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