1. Sikkim University

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Results 71-80 of 81 (Search time: 0.004 seconds).
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Issue DateTitleAuthor(s)
1998Consumption Pattern of Traditional Fermented Foods in the Sikkim HimalayaYonzan, Hannah; Tamang, Jyoti Prakash
2010Microbiological Studies of Ethnic Meat Products of the Eastern HimalayasRai, Arun Kumar; Tamang, Jyoti Prakash; Palni, Uma
Jun-2017Prevalence of Staphylococcus and Micrococcus in Traditionally Prepared Meat ProductsRai, Arun Kumar; 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
Sep-2017Analysis of Bacterial and Fungal Communities in Marcha and Thiat, Traditionally Prepared Amylolytic Starters of IndiaSha, Shankar Prasad; Jani, Kunal; Sharma, Avinash; Anupma, Anu; Pradhan, Pooja; Shouche, Yogesh; Tamang, Jyoti Prakash
5-May-2019Mycobiome Diversity in Traditionally Prepared Starters for Alcoholic Beverages in India by High-Throughput Sequencing MethodSha, Shankar Prasad; Suryavanshi, Mangesh Vasant; 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
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
2010Microbiology and Nutritional Value of Selroti, an Ethnic Fermented Cereal Food of the HimalayasYonzan, Hannah; Tamang, Jyoti Prakash
Jul-2010Microbiological studies of ethnic meat products of the Eastern HimalayasRai, Arun Kumar; Tamang, Jyoti Prakash; Palni, Uma

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