Kumaraswamy Jeyaram

Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation

Samurailatpam Sanjukta, Amit Kumar, Ali Muhammed Moula Ali et al. · Journal of Functional Foods · 2015 · 165 citations · Full text

Food Fermentation, Sikkim Himalayan Region, Biotechnology +5

Production, characterization and In vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44

A.T. Adesulu-Dahunsi, A.I. Sanni, Kumaraswamy Jeyaram · LWT · 2017 · 136 citations

Vitro Antioxidant Activities, Biosynthesis, Weissella Cibaria Ga44 +6

Molecular identification of yeast species associated with ‘Hamei’ — A traditional starter used for rice wine production in Manipur, India

Kumaraswamy Jeyaram, Warepam Amuchou Singh, Angela Capece et al. · International Journal of Food Microbiology · 2008 · 131 citations

Biology, Food Fermentation, Genetics +7

Molecular identification of dominant microflora associated with ‘Hawaijar’ — A traditional fermented soybean (Glycine max (L.)) food of Manipur, India

Kumaraswamy Jeyaram, W. Mohendro Singh, Thingom Premarani et al. · International Journal of Food Microbiology · 2008 · 107 citations

Biology, Food Fermentation, Plant-microbe Interaction +8

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