Jyoti Prakash Tamang

Best Publications

• Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

  Jyoti Prakash Tamang;Koichi Watanabe;Wilhelm H. Holzapfel

  775
  Citations

• Fermented foods in a global age: East meets West

  Jyoti Prakash Tamang;Paul D. Cotter;Akihito Endo;Nam Soo Han

  612
  Citations

• Functional Properties of Microorganisms in Fermented Foods.

  Unknown

  595
  Citations

• Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas

  Jyoti P. Tamang;Buddhiman Tamang;Ulrich Schillinger;Charles M.A.P. Franz

  279
  Citations

• Microbial Diversity in Ngari, Hentak and Tungtap, Fermented Fish Products of North-East India

  Unknown

  218
  Citations

• Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values

  Unknown

  205
  Citations

• Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas

  Jyoti Prakash Tamang;Buddhiman Tamang;Ulrich Schillinger;Claudia Guigas

  185
  Citations

• Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation.

  Unknown

  183
  Citations

• Naturally fermented ethnic soybean foods of India

  Unknown

  165
  Citations

• Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas.

  Unknown

  163
  Citations

• Traditional fermented foods of Manipur.

  Kumaraswamy Jeyaram;Tanuja Singh;Wahengbam Romi;A. R. Devi

  163
  Citations

• Traditional fermented foods and beverages of Darjeeling and Sikkim–a review

  Unknown

  160
  Citations

• Microorganisms and Nutritional Value of Ethnic Fermented Foods and Alcoholic Beverages of North East India

  Unknown

  156
  Citations

• Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products

  Unknown

  151
  Citations

• Kinema — a traditional soybean fermented food: proximate composition and microflora

  Unknown

  149
  Citations

• Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India

  Buddhiman Tamang;Jyoti P. Tamang;Ulrich Schillinger;Charles M.A.P. Franz

  149
  Citations

• Microbiology of mesu, a traditional fermented bamboo shoot product

  Unknown

  143
  Citations

• Product characterization of kodo ko jaanr: fermented finger millet beverage of the Himalayas

  Unknown

  125
  Citations

• Fermentation Dynamics During Production of Bhaati Jaanr, a Traditional Fermented Rice Beverage of the Eastern Himalayas

  Unknown

  115
  Citations

• Ethnic Fermented Foods and Alcoholic Beverages of Asia

  Unknown

  82
  Citations