| Diversity of microorganisms in global fermented foods and beverages JP Tamang, K Watanabe, WH Holzapfel Frontiers in microbiology 7, 181961, 2016 | 734 | 2016 |
| Functional properties of microorganisms in fermented foods JP Tamang, DH Shin, SJ Jung, SW Chae Frontiers in microbiology 7, 192188, 2016 | 550 | 2016 |
| Fermented foods in a global age: East meets West JP Tamang, PD Cotter, A Endo, NS Han, R Kort, SQ Liu, B Mayo, ... Comprehensive Reviews in Food Science and Food Safety 19 (1), 184-217, 2020 | 401 | 2020 |
| Fermented foods and beverages of the world JP Tamang, K Kailasapathy CRC press, 2010 | 300 | 2010 |
| Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas JP Tamang, B Tamang, U Schillinger, CMAP Franz, M Gores, ... International journal of food microbiology 105 (3), 347-356, 2005 | 274 | 2005 |
| Himalayan fermented foods: microbiology, nutrition, and ethnic values JP Tamang CRC press, 2009 | 263 | 2009 |
| Microbial diversity in ngari, hentak and tungtap, fermented fish products of North-East India N Thapa, J Pal, JP Tamang World Journal of Microbiology and Biotechnology 20, 599-607, 2004 | 232 | 2004 |
| Diversity of fermented foods JP Tamang Fermented foods and beverages of the world 1, 41-83, 2010 | 217* | 2010 |
| Traditional fermented foods of Manipur K Jeyaram, TA Singh, W Romi, AR Devi, WM Singh CSIR, 2009 | 188 | 2009 |
| Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas JP Tamang, B Tamang, U Schillinger, C Guigas, WH Holzapfel International journal of food microbiology 135 (1), 28-33, 2009 | 177 | 2009 |
| Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation N Tsuyoshi, R Fudou, S Yamanaka, M Kozaki, N Tamang, S Thapa, ... International Journal of Food Microbiology 99 (2), 135-146, 2005 | 167 | 2005 |
| Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas N Thapa, J Pal, JP Tamang International journal of food microbiology 107 (1), 33-38, 2006 | 164 | 2006 |
| Traditional fermented foods and beverages of Darjeeling and Sikkim–a review JP Tamang, PK Sarkar, CW Hesseltine Journal of the Science of Food and Agriculture 44 (4), 375-385, 1988 | 163 | 1988 |
| Microorganisms and nutritional value of ethnic fermented foods and alcoholic beverages of North East India JP Tamang, N Tamang, S Thapa, S Dewan, B Tamang, H Yonzan, AK Rai, ... NISCAIR-CSIR, India, 2012 | 162 | 2012 |
| Naturally fermented ethnic soybean foods of India JP Tamang Journal of Ethnic Foods 2 (1), 8-17, 2015 | 152 | 2015 |
| Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products S Dewan, JP Tamang Antonie van Leeuwenhoek 92 (3), 343-352, 2007 | 151 | 2007 |
| Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India B Tamang, JP Tamang, U Schillinger, CMAP Franz, M Gores, ... International Journal of Food Microbiology 121 (1), 35-40, 2008 | 148 | 2008 |
| Kinema—a traditional soybean fermented food: proximate composition and microflora PK Sarkar, JP Tamang, PE Cook, JD Owens Food Microbiology 11 (1), 47-55, 1994 | 137 | 1994 |
| Microbiology of mesu, a traditional fermented bamboo shoot product JP Tamang, PK Sarkar International Journal of Food Microbiology 29 (1), 49-58, 1996 | 136 | 1996 |
| Yeasts diversity in fermented foods and beverages JP Tamang, GH Fleet Yeast biotechnology: diversity and applications, 169-198, 2009 | 120 | 2009 |
