1. Sikkim University

Browsing by Author Tamang, Jyoti Prakash

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Issue DateTitleAuthor(s)
2015Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of IndiaChettri, Rajen; Tamang, Jyoti Prakash
27-Dec-2014Bacillus Species Isolated from tungrymbai and bekang, Naturally Fermented Soybean Foods of IndiaChettri, Rajen; Tamang, Jyoti Prakash
Jan-2018Bacterial Community in Naturally Fermented Milk Products of Arunachal Pradesh and Sikkim of India Analysed by High-throughput Amplicon SequencingShangpliang, H. Nakibapher Jones; Rai, Ranjita; Keisam, Santosh; Jeyaram, Kumaraswamy; Tamang, Jyoti Prakash
2018Bacterial Community in Naturally Fermented Milk Products of Arunachal Pradesh and Sikkim of India Analysed by High-Throughput Amplicon SequencingShangpliang, H. Nakibapher Jones; Rai, Ranjita; Keisam, Santosh; Kumaraswamy, Jeyaram; Tamang, Jyoti Prakash
21-Jan-2018Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencingShangpliang, H. Nakibapher Jones; Rai, Ranjita; Keisam, Santosh; Tamang, Jyoti Prakash
1998Consumption Pattern of Traditional Fermented Foods in the Sikkim HimalayaYonzan, Hannah; Tamang, Jyoti Prakash
Jul-2011Determination of saponin contents in raw soybean and fermented soybean foods of IndiaOmizu, Yohei; Tsukamoto, Chigen; Chettri, Rajen; Tamang, Jyoti Prakash
2011Determination of Saponin Contents in Raw Soybean and Fermented Soybean Foods of IndiaOmizu, Yohei; Tsukaoto, Chigen; Chettri, Rajen; Tamang, Jyoti Prakash
1999Development of Pulverised Starter for Kinema ProductionTamang, Jyoti Prakash
24-Mar-2016Diversity of Microorganisms in Global Fermented Foods and BeveragesTamang, Jyoti Prakash; Watanabe, Koichi; Holzapfel, Wilhelm H.
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
26-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
1998Effect of Temperatures During Pure Culture Fermentation of KinemaTamang, Jyoti Prakash; Nikkuni, S
Apr-2015Ethnobiology of wild leafy vegetables of SikkimPradhan, Sudhan; Tamang, Jyoti Prakash
Apr-2015Ethnobiology of Wild Leafy Vegetables of SikkimPradhan, Sudhan; Tamang, Jyoti Prakash
2005Food Value of Common Edible Wild Plants of SikkimRai, Arun Kumar; Sharma, Rudra Mani; Tamang, Jyoti Prakash
2005Food Value of Common Edible Wild Plants of SikkimRai, Arun Kumar; Sharma, Rudra Mani; Tamang, Jyoti Prakash
30-Sep-2009Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the HimalayasTamang, Jyoti Prakash; Tamang, Buddhiman; Schillinger, Ulrich; Guigas, Claudia; Holzapfel, Wilhelm H
Apr-2016Functional Properties of Microorganisms in Fermented FoodsTamang, Jyoti Prakash; Shin, Dong-Hwa; Jung, Su-Jin; Chae, Soo-Wan
Jun-2014Functional Properties of Tungrymbai and Bekang, Naturally Fermented Soybean Foods of North East IndiaChettri, Rajen; Tamang, Jyoti Prakash
Showing results 4 to 23 of 81 < previous   next >