Citations (40)
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Md Minhajul Abedin, Rounak Chourasia, Loreni Chiring Phukon, Puja Sarkar, Ramesh C. Ray, Sudhir P. Singh & Amit Kumar Rai. (2023) Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Shiqi Li, Xiaoshuang Liu, Leran Wang, Kai Wang, Menghui Li, Xingnan Wang, Yahong Yuan, Tianli Yue, Rui Cai & Zhouli Wang. (2023) Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions. Critical Reviews in Food Science and Nutrition 0:0, pages 1-28.
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R. B. Cuvas-Limon, Clarisse Nobre, Mario Cruz, Rosa M. Rodriguez-Jasso, Héctor A. Ruíz, Araceli Loredo-Treviño, J. A. Texeira & Ruth Belmares. (2021) Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview. Critical Reviews in Food Science and Nutrition 61:18, pages 2984-3006.
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Articles from other publishers (37)
M Gomathy, K.G Sabarinathan, D Rajakumar, M Manoj, H.D Bhimani, Priya John, Tharanee Wijayaratne, Sagarika Ekanayake, Uma Maheswari, Anu S. Rajan, Dilip Saikia, Dilip Tamang, Simana Bora, M Theradimani & P Ramya. 2023. Microbial Fermentations in Nature and as Designed Processes. Microbial Fermentations in Nature and as Designed Processes
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H. Nakibapher Jones Shangpliang & Jyoti Prakash Tamang. (2023) Metagenomics and metagenome-assembled genomes mining of health benefits in jalebi batter, a naturally fermented cereal-based food of India. Food Research International 172, pages 113130.
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Mahek Rawat, Aditi Varshney, Muskan Rai, Aniket Chikara, Arvandana Liza Pohty, Akanksha Joshi, Anjali Binjola, Chandra Pratap Singh, Kamna Rawat, Muzamil Ahmad Rather & Arun Kumar Gupta. (2023) A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based products. Journal of Agriculture and Food Research 12, pages 100619.
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Jubanlak Mary Pohsnem, Elancheran Ramakrishnan & Deep Prakash Parasar. (2023) Fermented food products in the Himalayan belt (North East India) and their health benefits. International Journal of Gastronomy and Food Science 31, pages 100676.
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Jyoti Prakash Tamang & Sonam Lama. (2023) Diversity of yeasts in Indian fermented foods and alcoholic beverages. FEMS Yeast Research 23.
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Folasade O. Adeboyejo, Sogo J. Olatunde, Ginalyn Anora Rustria, Ava Nicole B. Azotea, Jeffrey M. Ostonal, Ma. Janesa A. Reyes & Samson Adeoye Oyeyinka. 2023. Indigenous Fermented Foods for the Tropics. Indigenous Fermented Foods for the Tropics
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Upasana Sarma & Suchandra Gupta. (2022) An overview on ethnic fermented food and beverages of India: Interplay of microbes, immunity and nutrition. Nutrition and Health 28:3, pages 331-339.
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Jyoti Prakash Tamang. (2022) “Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages. Journal of Applied Microbiology 133:1, pages 145-161.
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Nathalia de Castro Rollemberg, Guilherme de Souza Hassemer, Milena Dutra Pierezan, Bruna Marchesan Maran, Flávia Michelon Dalla Nora & Silvani Verruck. (2022) Identification of Fungi in Flaxseed (L. usitatissimum L.) Using the ITS1 and ITS2 Intergenic Regions. Microbiology Research 13:2, pages 315-322.
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Jyoti Prakash Tamang & Sonam Lama. (2022) Probiotic properties of yeasts in traditional fermented foods and beverages. Journal of Applied Microbiology 132:5, pages 3533-3542.
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Penka Petrova, Alexander Arsov & Kaloyan Petrov. 2022. Lactic Acid Bacteria in Food Biotechnology. Lactic Acid Bacteria in Food Biotechnology
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Shankar Ilango & Usha Antony. (2021) Probiotic microorganisms from non-dairy traditional fermented foods. Trends in Food Science & Technology 118, pages 617-638.
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Bipana Thapa Magar, Surendra Bahadur Katawal & Anuj Niroula. (2021)
Enhancement of sensory and nutritional quality of
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Jyoti Prakash Tamang, Kumaraswamy Jeyaram, Amit Kumar Rai & Pulok K. Mukherjee. (2021) Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas. Food Research International 148, pages 110633.
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Bhaskar Jyoti Nath, Deep Prakash Parasar & Hridip Kumar Sarma. (2021) Linking the Diversity of Yeasts Inherent in Starter Cultures to Quorum Sensing Mechanism in Ethnic Fermented Alcoholic Beverages of Northeast India. Frontiers in Sustainable Food Systems 5.
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Soumitra Nath, Monisha Roy, Jibalok Sikidar, Bibhas Deb, Indu Sharma & Anupam Guha. (2021) Characterization and in-vitro screening of probiotic potential of novel Weissella confusa strain GCC_19R1 isolated from fermented sour rice. Current Research in Biotechnology 3, pages 99-108.
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Penka Petrova & Kaloyan Petrov. (2020) Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications. Nutrients 12:4, pages 1118.
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Papan K. Hor, Mousumi Ray, Shilpee Pal, Kuntal Ghosh, Jyoti P. Soren, Smarajit Maiti, Debabrata Bera, Somnath Singh, Sanjay Dwivedi, Miklós Takó, Pradeep K. DasMohapatra & Keshab C. Mondal. (2019) Some Functional Properties of khambir, an Ethnic Fermented Cereal-Based Food of Western Himalayas. Frontiers in Microbiology 10.
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