J. Tamang

Food Science · 2004–2016

A researcher in the Science corpus: 6 papers; trusts 6 researchers and is trusted by 6 researchers here, as inferred from the citation graph.

Subfields

• Food Science — 40 citations into it; #468 of 1,700 by trust here, #570 by citations
• Molecular Biology — 20 citations into it; #12,679 of 17,773 by trust here, #16,150 by citations
• Nutrition and Dietetics — 10 citations into it; #406 of 1,029 by trust here, #586 by citations
• Plant Science — 8 citations into it; #4,181 of 8,232 by trust here, #7,337 by citations

Whom J. Tamang trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

1. Danilo Ercolini
2. W. Holzapfel
3. L. Cocolin
4. Cletus P. Kurtzman
5. I. S. Pretorius
6. G. Fleet

Who trusts J. Tamang overall

1. Koichi Watanabe
2. N. Sanli̇er
3. W. Holzapfel
4. S. Ilango
5. B. O. Omafuvbe
6. Amandine Fessard

Papers from J. Tamang's perspective

Ordered by how strongly the researchers J. Tamang trusts endorse each paper. Same corpus, a different order for every researcher.

1. PCR-DGGE fingerprinting: novel strategies for detection of microbes in food. (Journal of Microbiological Methods)
2. Molecular techniques in the microbial ecology of fermented foods
3. Asian Fungal Fermented Food
4. Importance of acetic acid bacteria in food industry
5. Microbial ecology of cereal fermentations
6. Lactic Acid Bacteria: Biodiversity and Taxonomy
7. Lactobacilli in sourdough fermentation
8. Fermentation Dynamics During Production of Bhaati Jaanr, a Traditional Fermented Rice Beverage of the Eastern Himalayas
9. Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains
10. Yeasts Diversity in Fermented Foods and Beverages

Their papers

• Microbial Diversity in Ngari, Hentak and Tungtap, Fermented Fish Products of North-East India (2004) — 204 citations
• Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016) — 678 citations
• Naturally fermented ethnic soybean foods of India (2015) — 124 citations
• Fermented foods and beverages of the world (2010) — 168 citations
• Yeasts Diversity in Fermented Foods and Beverages (2009) — 94 citations
• Product characterization of kodo ko jaanr: fermented finger millet beverage of the Himalayas (2004) — 108 citations