Jyoti Prakash Tamang

8PUBLICATIONS
0CO-AUTHORS
Food packaging, preservation and processingAboriginal and Torres Strait Islander visual arts and craftsFood chemistry and food sensory scienceGenetically modified horticulture plantsMedical infection agents (incl. prions)
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Publications (8)

|Feb 10, 2024
Lactic acid bacteria in some Indian fermented foods and their predictive functional profiles.

Jyoti Prakash Tamang, Pynhunlang Kharnaior, Prakash M Halami

|Feb 22, 2023
Diversity of yeasts in Indian fermented foods and alcoholic beverages.

Jyoti Prakash Tamang, Sonam Lama

|Jan 30, 2022
Probiotic properties of yeasts in traditional fermented foods and beverages.

Jyoti Prakash Tamang, Sonam Lama

|Jan 21, 2022
Novel pathways in bacteriocin synthesis by lactic acid bacteria with special reference to ethnic fermented foods.

Basista Rabina Sharma, Prakash M Halami, Jyoti Prakash Tamang

|Jan 06, 2022
In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India.

Ranjita Rai, Jyoti Prakash Tamang

|Dec 17, 2021
Shotgun sequence-based metataxonomic and predictive functional profiles of Pe poke, a naturally fermented soybean food of Myanmar.

Jyoti Prakash Tamang, Pynhunlang Kharnaior, Priyambada Pariyar

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