H. Nakibapher Jones Shangpliang

Author

Sikkim University ORCID

Also Known As

H. N. J. Shangpliang, H. Nakibapher Jones Shangpliang, Headstar Nakibapher Jones Shangpliang

Publications

341

Citations

H-Index

Concepts

All Affiliations

Sikkim University

About

H. Nakibapher Jones Shangpliang is an author at Sikkim University specializing in microbiology, medicine, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	5	5	88
2	Health Sciences	2	2	51
3	Engineering	1	1	20
4	Public Health	1	1	12
5	Biochemistry	1	1	12

H. Nakibapher Jones Shangpliang

Publications

340

Citations

H-Index

Page 1

	Year	Citations
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, Scientific Reports	2018	96
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, Frontiers in Microbiology	2017	50
Naturally fermented milk products of the Eastern Himalayas Ranjita Rai, H. Nakibapher Jones Shangpliang, Jyoti Prakash Tamang Journal of Ethnic Foods	2016	42
Metataxonomic profiling of bacterial communities and their predictive functional profiles in traditionally preserved meat products of Sikkim state in India Meera Ongmu Bhutia, Namrata Thapa, H. Nakibapher Jones Shangpliang, Food Research International BiologyMicrobial SystematicsBacterial CommunitiesMetataxonomic ProfilingMicrobial Ecology	2020	32
Phenotypic and genotypic characterisation of lactic acid bacteria isolated from exotic naturally fermented milk (cow and yak) products of Arunachal Pradesh, India H. Nakibapher Jones Shangpliang, Jyoti Prakash Tamang International Dairy Journal Food FermentationLactic Acid BacteriaGenotypic CharacterisationFood MicrobiologyFood Bioprocessing	2021	27
Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture Jyoti Prakash Tamang, Anu Anupma, H. Nakibapher Jones Shangpliang Current Opinion in Food Science Food FermentationFood MycologyFood MicrobiologyFungal BiologyMicrobiology	2022	24
High-throughput sequence analysis of bacterial communities and their predictive functionalities in traditionally preserved fish products of Sikkim, India Meera Ongmu Bhutia, Namrata Thapa, H. Nakibapher Jones Shangpliang, Food Research International BiologyMicrobial DiversityMicrobial SystematicsEngineeringAquaculture	2020	20
Metagenome-assembled genomes for biomarkers of bio-functionalities in Laal dahi, an Indian ethnic fermented milk product H. Nakibapher Jones Shangpliang, Jyoti Prakash Tamang International Journal of Food Microbiology BioinformaticsIndian EthnicMetagenome-assembled GenomesMedicineGenetics	2023	13
Genome Analysis of Potential Probiotic Levilactobacillus brevis AcCh91 Isolated from Indian Home-Made Fermented Milk Product (Chhurpi) H. Nakibapher Jones Shangpliang, Jyoti Prakash Tamang Probiotics and Antimicrobial Proteins	2023	13
Microbial Communities in Home-Made and Commercial Kefir and Their Hypoglycemic Properties Birsen Yılmaz, Emine Elibol, H. Nakibapher Jones Shangpliang, Fermentation NutritionInsulin SignalingConsistent MicrobiotaProbioticMicrobial Communities	2022	12

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