| Title | Author(s) | Page(s) | Full Text Article |
| Microorganisms and Nutritional value of Ethnic fermented foods and alcoholic beverages of North East India |
Tamang, Jyoti Prakash; Tamang, Namrata; Thapa, Saroj; Dewan, Sailendra; Tamang, Buddhiman; Yonzan, Hannah; Rai, Arun Kumar; Chettri, Rajen; Chakrabarty, Jayasree; Kharel, Niki |
7-25 |
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| Food, Nutrition and Beverage |
Pushpangadan, P; Dan, Vipin Mohan; Ijinu, TP; George, V |
26-34 |
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| Effect of feeding traditionally prepared fermented milk dahi (curd) as a probiotics on nutritional status, hindgut health and haematology in dogs |
Kore, KB; Pattanaik, AK; Sharma, K; Mirajkar, PP |
35-39 |
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| Evaluation of nutritional and antioxidant potential of Indian Buckwheat grains |
Mann, Sonia; Gupta, Deepika; Gupta, Rajinder K |
40-44 |
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| Traditional knowledge of eating raw plants by the Meitei of Manipur as medicine/nutrient supplement in their diet |
Yumnam, JY; Tripathi, OP |
45-50 |
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| Nutritional value of some traditional edible plants used by tribal communities during emergency with reference to Central India |
Jain, Ashok K; Tiwari, Preeti |
51-57 |
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| An Insight into Traditional foods of North-western area of Himachal Pradesh |
Sharma, Neetu; Singh, Anand |
58-65 |
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| The ethnobotany and nutritional values of wild rice [Zizania latifolia (Griseb.) Turcz. ex Stapf] (Poaceae) in Manipur |
Jain, Alka; Singh, H Birkumar; Bhattacharyya, PR |
66-69 |
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| Traditional, ethnic and fermented foods of different tribes of Manipur |
Devi, P; Suresh Kumar, P |
70-77 |
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| Ginger supplementary therapy for iron absorption in iron deficiency anemia |
Kulkarni, Rashmi; Deshpande, Ajit; Saxena, Kiran; Varma, Meena; Sinha, Akhouri RS |
78-80 |
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| Biotechnology in Tradition – A process technology of alcoholic beverages practiced by different tribes of Arunachal Pradesh, North East India |
Shrivastava, Karuna; Greeshma, A G; Srivastava, Brijesh |
81-89 |
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| Standardization, chemical characterization and storage studies of an instant pulihora mix based on raw mango |
Rao, PG Prabhakara; Rao, G Narsing; Nagender, A; Jyothirmayi, T; Satyanarayana, A |
90-95 |
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| Khoa jalebi, a unique traditional product of Central India |
Pagote, CN; Jayaraj Rao, K |
96-102 |
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| Application of annatto (Bixa orellena L.) dye formulations in Indian traditional sweetmeats: Jilebi and jangri |
Balaswamy, K; Rao, PG Prabhakara; Prabhavathy, MB; Satyanarayana, A |
103-108 |
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| ‘Doli Ki Roti’ – An indigenously fermented Indian bread: Cumulative effect of germination and fermentation on bioavailability of minerals |
Bhatia, Anshu; Khetarpaul, Neelam |
109-113 |
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| Quality analysis of indigenous organic Asian Indian rice variety- Salem samba |
Ravi, Usha; Menon, Lakshmi; Gomathy, G; Parimala, C; Rajeshwari, Raja |
114-122 |
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| Evaluation of indigenous technology of preparation of papad with special reference to cereals and millets |
Kamat, Shwetha; Yenagi, Nirmala |
123-133 |
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| Bacterial diversity associated with tungtap, an ethnic traditionally fermented fish product of Meghalaya |
Rapsang, George F; Joshi, S R |
134-138 |
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| Microbial and chemical changes during preparation in the traditionally fermented soybean product Tungrymbai of ethnic tribes of Meghalaya |
Thokchom, Sharmila; Joshi, S R |
139-142 |
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| Namdung (Perilla ocymoides): A bioculturally rich plant in food and livelihood security of Adi women in Arunachal Pradesh, Eastern Himalaya |
Singh, Ranjay K; Singh, Anamika; Bhardwaj, Rakesh |
143-149 |
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| Mushrooms in the food culture of the Kaani tribe of Kanyakumari district |
Davidson, Sargunam S; Johnsy, G; Samuel, A Selvin; Kaviyarasan, V |
150-153 |
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| Traditional processing of Shotti (Curcuma angustifolia Roxb.) - A rhizome based ethnic weaning food |
Sharma, Anjali |
154-155 |
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| Shuktani – a new ethno-medico recipe among the Sylheti Bengali Community of Barak valley, Southern Assam, India |
Nath, Ashish; Maiti, G G |
156-160 |
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| Traditional knowledge and usage of edible plants among the Temuan villagers in Kampung Tering, Kuala Pilah, Negeri Sembilan, Malaysia |
Ong, HC; Norliah, A; Sorayya, M |
161-165 |
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| Wild edible plants used by Garo tribes of Nokrek Biosphere Reserve in Meghalaya, India |
Singh, Bikarma; Sinha, BK; Phukan, SJ; Borthakur, SK; Singh, VN |
166-171 |
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| Jaggery quality effected by hilly climatic conditions |
Chand, Khan; Singh, Anupama; Kulshrestha, Manoj |
172-176 |
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| Effect of process parameters and storage length on quality of dried cauliflower during storage |
Gupta, Manoj Kumar; Sehgal, V K; Singh, Awani Kumar; Singh, Ranjay K |
177-184 |
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| Kaipad rice farming in North Kerala-An indigenous saline resistant organic farming system |
Chandramohanan, KT; Mohanan, KV |
185-189 |
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| Chhang - A barley based alcoholic beverage of Ladakh, India |
Targais, Konchok; Stobdan, Tsering; Mundra, Sunil; Ali, Zulfikar; Yadav, Ashish; Korekar, Girish; Singh, Shashi Bala |
190-193 |
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| Biotechnology in Tradition-Methods of starter preparation for alcoholic beverages employed by different tribal communities of Arunachal Pradesh |
Shrivastava, Karuna; Greeshma, AG; Srivastava, B |
194-201 |
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| Chironji nut (Buchanania lanzan) processing, present practices and scope |
Kumar, J; Vengaiah, PC; Srivastav, PP; Bhowmick, PK |
202-204 |
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