Jyoti P. Tamang
Jyoti P. Tamang
Professor of Microbiology, Sikkim University
Verified email at cus.ac.in
TitleCited byYear
Diversity of microorganisms in global fermented foods and beverages
JP Tamang, K Watanabe, WH Holzapfel
Frontiers in microbiology 7, 377, 2016
2122016
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
1852005
Fermented foods and beverages of the world
JP Tamang, K Kailasapathy
CRC press, 2010
146*2010
Himalayan fermented foods: microbiology, nutrition, and ethnic values
JP Tamang
CRC Press, 2009
1452009
Functional properties of microorganisms in fermented foods
JP Tamang, DH Shin, SJ Jung, SW Chae
Frontiers in microbiology 7, 578, 2016
1422016
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 (6), 599, 2004
1342004
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
1262005
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
1132006
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
1111988
Traditional fermented foods of Manipur
K Jeyaram
1032009
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
1001994
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
992009
Microbiology of mesu, a traditional fermented bamboo shoot product
JP Tamang, PK Sarkar
International journal of food microbiology 29 (1), 49-58, 1996
961996
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
802007
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
792008
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
742012
Changes in the microbial profile and proximate composition during natural and controlled fermentations of soybeans to produce kinema
PK Sarkar, JP Tamang
Food Microbiology 12, 317-325, 1995
741995
Product characterization of kodo ko jaanr: fermented finger millet beverage of the Himalayas
S Thapa, JP Tamang
Food microbiology 21 (5), 617-622, 2004
682004
Selection of starter cultures for the production of kinema, a fermented soybean food of the Himalaya
JP Tamang, S Nikkuni
World Journal of Microbiology and Biotechnology 12 (6), 629-635, 1996
641996
Lactic acid bacteria in hamei and marcha of North East India
JP Tamang, S Dewan, B Tamang, A Rai, U Schillinger, WH Holzapfel
Indian Journal of Microbiology 47 (2), 119-125, 2007
622007
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