Tamang JP - Search Results

1

Fermented foods in a global age: East meets West.

Tamang JP, Cotter PD, Endo A, Han NS, Kort R, Liu SQ, Mayo B, Westerik N, Hutkins R. Tamang JP, et al. Compr Rev Food Sci Food Saf. 2020 Jan;19(1):184-217. doi: 10.1111/1541-4337.12520. Epub 2020 Jan 3. Compr Rev Food Sci Food Saf. 2020. PMID: 33319517 Review.

2

Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas.

Tamang JP, Jeyaram K, Rai AK, Mukherjee PK. Tamang JP, et al. Food Res Int. 2021 Oct;148:110633. doi: 10.1016/j.foodres.2021.110633. Epub 2021 Jul 29. Food Res Int. 2021. PMID: 34507776

3

"Ethno-microbiology" of ethnic Indian fermented foods and alcoholic beverages.

Tamang JP. Tamang JP. J Appl Microbiol. 2022 Jul;133(1):145-161. doi: 10.1111/jam.15382. Epub 2021 Nov 30. J Appl Microbiol. 2022. PMID: 34821430 Review.

4

Probiotic properties of yeasts in traditional fermented foods and beverages.

Tamang JP, Lama S. Tamang JP, et al. J Appl Microbiol. 2022 May;132(5):3533-3542. doi: 10.1111/jam.15467. Epub 2022 Feb 6. J Appl Microbiol. 2022. PMID: 35094453 Review.

5

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

Tamang JP, Tamang B, Schillinger U, Franz CM, Gores M, Holzapfel WH. Tamang JP, et al. Among authors: tamang b. Int J Food Microbiol. 2005 Dec 15;105(3):347-56. doi: 10.1016/j.ijfoodmicro.2005.04.024. Epub 2005 Aug 1. Int J Food Microbiol. 2005. PMID: 16055218

6

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

Tamang B, Tamang JP, Schillinger U, Franz CM, Gores M, Holzapfel WH. Tamang B, et al. Among authors: tamang jp. Int J Food Microbiol. 2008 Jan 15;121(1):35-40. doi: 10.1016/j.ijfoodmicro.2007.10.009. Epub 2007 Nov 1. Int J Food Microbiol. 2008. PMID: 18036695

7

Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India.

Chettri R, Tamang JP. Chettri R, et al. Among authors: tamang jp. Int J Food Microbiol. 2015 Mar 16;197:72-6. doi: 10.1016/j.ijfoodmicro.2014.12.021. Epub 2014 Dec 27. Int J Food Microbiol. 2015. PMID: 25574846

8

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

Tamang JP, Watanabe K, Holzapfel WH. Tamang JP, et al. Front Microbiol. 2016 Mar 24;7:377. doi: 10.3389/fmicb.2016.00377. eCollection 2016. Front Microbiol. 2016. PMID: 27047484 Free PMC article. Review.

9

Functional Properties of Microorganisms in Fermented Foods.

Tamang JP, Shin DH, Jung SJ, Chae SW. Tamang JP, et al. Front Microbiol. 2016 Apr 26;7:578. doi: 10.3389/fmicb.2016.00578. eCollection 2016. Front Microbiol. 2016. PMID: 27199913 Free PMC article. Review.

10

Bacterial and fungal communities and their predictive functional profiles in kinema, a naturally fermented soybean food of India, Nepal and Bhutan.

Kharnaior P, Tamang JP. Kharnaior P, et al. Among authors: tamang jp. Food Res Int. 2021 Feb;140:110055. doi: 10.1016/j.foodres.2020.110055. Epub 2020 Dec 24. Food Res Int. 2021. PMID: 33648280

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