1. Sikkim University

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Results 1-10 of 34 (Search time: 0.002 seconds).
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Issue DateTitleAuthor(s)
Jan-2012Microorganisms and Nutritional value of Ethnic fermented foods and alcoholic beverages of North East IndiaTamang, Jyoti Prakash; Tamang, Namrata; Thapa, Saroj; Dewan, Sailendra; Tamang, Buddhiman; Yonzan, Hannah; Rai, Arun Kumar; Chettri, Rajen; Chakrabarty, Jayasree; Kharel, Niki
Oct-2012Antioxidant, antimicrobial activity and inhibition of alpha-glucosidase activity by Betula alnoides Buch. bark extract and their relationship with polyphenolic compounds concentrationGhimire, Bimal Kumar;; Tamang, Jyoti Prakash; Yu, Chang Yeon; Jung, Suk Jun; Chung, Ill Min
Apr-2015Ethnobiology of wild leafy vegetables of SikkimPradhan, Sudhan; Tamang, Jyoti Prakash
Jan-2013x Optimization of traditional processing of Selroti, a popular cereal-based fermented foodYonzan, Hannah; Tamang, Jyoti Prakash
2015Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of IndiaChettri, Rajen; Tamang, Jyoti Prakash
2015Religious Ethnic FoodsKwon, Dae Young; Tamang, Jyoti Prakash
Apr-2015Ethnobiology of Wild Leafy Vegetables of SikkimPradhan, Sudhan; Tamang, Jyoti Prakash
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
2010Nutritional Value of Lesser-Known Ethnic Meat Products of the HimalayasRai, Arun Kumar; Tamang, Jyoti Prakash; Palni, Uma

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