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Issue Date	Title	Author(s)
2008	Microbiological Evaluation of Maseura, an Ethnic Fermented Legume-Based Condiment of Sikkim	Chettri, Rajen; Tamang, Jyoti Prakash
2002	Phylogenetic Analysis of Bacillus Strains Isolated from Fermented Soybean Foods of Asia: Kinema, Chungkokjang and Natto	Tamang, Jyoti Prakash [et al.]
1998	Consumption Pattern of Traditional Fermented Foods in the Sikkim Himalaya	Yonzan, Hannah; Tamang, Jyoti Prakash
1996	Indigenous Fermented Food Beverages of Darjeeling Hills and Sikkim: A Process and Product Characterization	Tamang, Jyoti Prakash; Thapa, S.; Tamang, N.; Rai, B.
1993	Sinki: A Traditional Lactic Acid Fermented Radish Tap Root Product	Tamang, Jyoti Prakash; Sarkar, Prabir Kumar
1999	Development of Pulverised Starter for Kinema Production	Tamang, Jyoti Prakash
2015	Naturally Fermented Ethnic Soybean Foods in India	Tamang, Jyoti Prakash
2014	Some Nonfermented Ethnic Foods of Sikkim in India	Tamang, Jyoti Prakash; Thapa, Namrata
1998	Role of Microorganisms in Traditional Fermented Foods	Tamang, Jyoti Prakash
2009	Traditional Knowledge of Biopreservation of Perishable Vegetable and Bamboo Shoots in Northeast India as Food Resources	Tamang, Buddhiman; Tamang, Jyoti Prakash
2010	Indigenous Knowledge of Traditional Processing of Selroti, A Cereal-Based Ethnic Fermented Food of the Nepalis	Yonzan, Hannah; Tamang, Jyoti Prakash
2012	Microorganisms and Nutritional Value of Ethnic Fermented Foods and Alcoholic Beverages of North East India	Tamang, Jyoti Prakash [et al.]
2009	Traditional Knowledge of the Himalayan People on Production of Indigenous Meat Products	Rai, Arun Kumar; Palni, Uma; Tamang, Jyoti Prakash
2009	Traditional Fermented Foods of Manipur	Jeyaram, K. [et al.]
2009	Indigenous Knowledge of Northeast Women on Production of Ethnic Fermented Soybean Foods	Tamang, Jyoti Prakash; Chettri, Rajen; Sharma, Rudra Mani
2014	Traditional Technology and Product Characterization of Some Lesser-Known Ethnic Fermented Foods and Beverages of North Cachar Hills District of Assam	Chakrabarty, Jayasree; Sharma, G. D.; Tamang, Jyoti Prakash
2006	Microbiological and Physio-Chemical Changes During Fermentation of Kodo ko Jaanr, A traditional Alcoholic beverage of the Darjeeling Hills and Sikkim	Thapa, S.; Tamang, Jyoti Prakash
2003	Native Microorganisms in the Fermentation of Kinema	Tamang, Jyoti Prakash
2007	Lactic Acid Bacteria in Hamei and Marcha of North East India	Tamang, Jyoti Prakash [et al.]
2010	In situ Fermentation Dynamics During Production of Gundruk and Khalpi, Ethnic Fermented vegetable Products of the Himalayas	Tamang, Buddhiman; Tamang, Jyoti Prakash