1. Sikkim University

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Results 1-10 of 64 (Search time: 0.001 seconds).
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Issue DateTitleAuthor(s)
Jan-2009Indigenous knowledge of Northeast women on production of ethnic fermented soybean foodsTamang, Jyoti Prakash; Chettri, Rajen; Sharma, Rudra Mani
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
Jan-2009Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resourcesTamang, Buddhiman; Tamang, Jyoti Prakash
Jan-2009Traditional processing of Selroti-A cereal based ethnic fermented food of the NepalisYonzan, Hannah; Tamang, Jyoti Prakash
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
2009Traditional Knowledge of the Himalayan People on Production of Indigenous Meat ProductsRai, Arun Kumar; Palni, Uma; Tamang, Jyoti Prakash

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