| Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas JP Tamang, B Tamang, U Schillinger, CMAP Franz, M Gores, ... International journal of food microbiology 105 (3), 347-356, 2005 | 291 | 2005 |
| Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas JP Tamang, B Tamang, U Schillinger, C Guigas, WH Holzapfel International journal of food microbiology 135 (1), 28-33, 2009 | 188 | 2009 |
| Microorganisms and nutritional value of ethnic fermented foods and alcoholic beverages of North East India JP Tamang, N Tamang, S Thapa, S Dewan, B Tamang, H Yonzan, AK Rai, ... NISCAIR-CSIR, India, 2012 | 185 | 2012 |
| Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India B Tamang, JP Tamang, U Schillinger, CMAP Franz, M Gores, ... International Journal of Food Microbiology 121 (1), 35-40, 2008 | 160 | 2008 |
| Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resources B Tamang, JP Tamang CSIR, 2009 | 118 | 2009 |
| Lactic acid bacteria in hamei and marcha of North East India JP Tamang, S Dewan, B Tamang, A Rai, U Schillinger, WH Holzapfel Indian Journal of Microbiology 47, 119-125, 2007 | 104 | 2007 |
| Microorganisms in fermented foods and beverages JP Tamang, N Thapa, B Tamang, A Rai, R Chettri Health benefits of fermented foods and beverages 7, 1-10, 2015 | 82 | 2015 |
| In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas B Tamang, JP Tamang Indian Journal of Microbiology 50, 93-98, 2010 | 79 | 2010 |
| Lactic acid bacteria isolated from indigenous fermented bamboo products of Arunachal Pradesh in India and their functionality B Tamang, JP Tamang Food Biotechnology 23 (2), 133-147, 2009 | 77 | 2009 |
| Food consumption in Sikkim with special reference to traditional fermented foods and beverages: a micro level study JP Tamang, B Mukhopadhyay, B Pal | 45 | 2007 |
| Role of lactic acid bacteria and their functional properties in Goyang, a fermented leafy vegetable product of the Sherpas B Tamang, JP Tamang Sikkim Science Society, 2007 | 36 | 2007 |
| Assessment of probiotic characteristics of lactic acid bacteria isolated from fermented yak milk products of Sikkim, India: Chhurpi, Shyow, and Khachu K Ghatani, B Tamang Food Biotechnology 31 (3), 210-232, 2017 | 27 | 2017 |
| Influence of biosurfactant producing Bacillus tequilensis LK5.4 isolate of kinema, a fermented soybean, on seed germination and growth of maize (Zea mays L.) LK Chaurasia, B Tamang, RK Tirwa, PL Lepcha 3 Biotech 10, 1-12, 2020 | 17 | 2020 |
| Role of lactic acid bacteria in fermentation and biopreservation of traditional vegetable products B Tamang University of North Bengal, 2006 | 13 | 2006 |
| First report on metagenomics and their predictive functional analysis of fermented bamboo shoot food of Tripura, North East India R Das, B Tamang, IN Najar, N Thakur, K Mondal Frontiers in Microbiology 14, 1158411, 2023 | 7 | 2023 |
| Haria, a traditional rice fermented alcoholic beverage of West Bengal JPT SP Sha, N Thakur, B Tamang International Journal of Agriculture Food Science and Technology 3 (2), 157-160, 2012 | 6 | 2012 |
| Computational investigations of potential inhibitors of monkeypox virus envelope protein E8 through molecular docking and molecular dynamics simulations R Das, A Bhattarai, R Karn, B Tamang Scientific Reports 14, 19585, 2024 | 4 | 2024 |
| Potential of Enterococcus faecium LM5.2 for lipopeptide biosurfactant production and its effect on the growth of maize (Zea mays L.) LK Chaurasia, RK Tirwa, B Tamang Archives of Microbiology 204 (4), 223, 2022 | 3 | 2022 |
| Lactobacillus plantarum Isolates from Homemade Dahi as a Potential Probiotic with In vitro a-amylase Inhibitory Activity RK Tirwa, B Tamang, LK Chaurasia Journal of Applied and Pure Microbiology 12, 1167-1180, 2020 | 3* | 2020 |
| Fermented soybean products and their health benefits B Tamang, LK Chaurasia, K Ghatani, RK Tirwa Bioactive compounds in fermented foods, 231-264, 2021 | 2 | 2021 |
