Concepedia

Ranjita Rai

RR

4

Publications

219

Citations

4

H-Index

2016

Active since

Affiliations

Sikkim University(Current)

Ranjita Rai is an author at Sikkim University specializing in in vitro fermentation, lactic acid bacteria, and food fermentation.

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Publications per year

2016–2022

4

Publications

4

Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing

H. Nakibapher Jones Shangpliang, Ranjita Rai, Santosh Keisam et al. · Scientific Reports · 2018 · 96 citations · Full text

Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutan

H. Nakibapher Jones Shangpliang, Sharmila Sharma, Ranjita Rai et al. · Frontiers in Microbiology · 2017 · 50 citations · Full text

Naturally fermented milk products of the Eastern Himalayas

Ranjita Rai, H. Nakibapher Jones Shangpliang, Jyoti Prakash Tamang · Journal of Ethnic Foods · 2016 · 42 citations · Full text

In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India

Ranjita Rai, Jyoti Prakash Tamang · World Journal of Microbiology and Biotechnology · 2022 · 31 citations

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