Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation von Tsuyoshi, N, Fudou, R, Yamanaka, S, Kozaki, M, Tamang, N, Thapa, S, Tamang, J.P

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Nutritional and functional profile of traditional fermented bamboo shoot based products from Arunachal Pradesh and Manipur states of India von Sonar, N R, Vijayendra, S V N, Prakash, M, Saikia, M, Tamang, J P, Halami, P M

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Selection of starter cultures for the production of kinema, a fermented soybean food of the Himalaya von TAMANG, J. P, NIKKUNI, S

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Microbial diversity in ngari, hentak and tungtap, fermented fish products of North-East India von THAPA, Namrata, PAL, Joydeb, JYOTI PRAKASH TAMANG

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Effect of temperatures during pure culture fermentation of Kinema von Tamang, J.P, Nikkuni, S

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Microbiology of mesu, a traditional fermented bamboo shoot product von Tamang, Jyoti P., Sarkar, Prabir K.

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Kinema — a traditional soybean fermented food: proximate composition and microflora von Sarkar, P.K., Tamang, J.P., Cook, P.E., Owens, J.D.

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Product characterization of kodo ko jaanr: fermented finger millet beverage of the Himalayas von Thapa, Saroj, Tamang, Jyoti Prakash

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Changes in the microbial profile and proximate composition during natural and controlled fermentations of soybeans to produce kinema von Sarkar, P.K., Tamang, J.P.

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The influence of process variables and inoculum composition on the sensory quality of kinema von Sarkar, P.K., Tamang, J.P.

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Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas von Tamang, Jyoti P., Tamang, Buddhiman, Schillinger, Ulrich, Franz, Charles M.A.P., Gores, Michael, Holzapfel, Wilhelm H.

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Traditional fermented foods and beverages of Darjeeling and Sikkim--a review von Tamang, J.P, Sarkar, P.K, Hesseltine, C.W

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Lactic acid bacteria in Hamei and Marcha of North East India von Tamang, J P, Dewan, S, Tamang, B, Rai, A, Schillinger, U, Holzapfel, W H

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Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas von Thapa, Namrata, Pal, Joydeb, Tamang, Jyoti Prakash

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Fermentation Dynamics During Production of Bhaati Jaanr, a Traditional Fermented Rice Beverage of the Eastern Himalayas von Prakash Tamang, Jyoti, Thapa, Saroj

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SINKI: A TRADITIONAL LACTIC ACID FERMENTED RADISH TAP ROOT PRODUCT von TAMANG, JYOTI PRAKASH, SARKAR, PRABIR KUMAR

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Traditional fermented foods and beverages of Darjeeling and Sikkim-a review von Tamang, J P, Sarkar, P K, Hesseltine, C W

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Traditional fermented food and beverages of Darjeeling and Sikkim--a review von Tamang, J P, Sarkar, P K, Hesseltine, C W

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Ricolinostat plus lenalidomide, and dexamethasone in relapsed or refractory multiple myeloma: a multicentre phase 1b trial von Yee, Andrew J, MD, Bensinger, William I, MD, Supko, Jeffrey G, PhD, Voorhees, Peter M, MD, Berdeja, Jesus G, MD, Richardson, Paul G, Prof, Libby, Edward N, MD, Wallace, Ellen E, BA, Birrer, Nicole E, BA, Burke, Jill N, MSN, Tamang, David L, PhD, Yang, Min, PhD, Jones, Simon S, PhD, Wheeler, Catherine A, MD, Markelewicz, Robert J, MD, Raje, Noopur S, Dr

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Immune epitope database analysis resource von Kim, Yohan, Ponomarenko, Julia, Zhu, Zhanyang, Tamang, Dorjee, Wang, Peng, Greenbaum, Jason, Lundegaard, Claus, Sette, Alessandro, Lund, Ole, Bourne, Philip E, Nielsen, Morten, Peters, Bjoern

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