| Traditional fermented foods of Manipur K Jeyaram, TA Singh, W Romi, AR Devi, WM Singh CSIR, 2009 | 186 | 2009 |
| Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation S Sanjukta, AK Rai, A Muhammed, K Jeyaram, NC Talukdar Journal of Functional Foods 14, 650-658, 2015 | 179 | 2015 |
| Molecular identification of yeast species associated with ‘Hamei’—a traditional starter used for rice wine production in Manipur, India K Jeyaram, WM Singh, A Capece, P Romano International journal of food microbiology 124 (2), 115-125, 2008 | 167 | 2008 |
| Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension AK Rai, S Sanjukta, K Jeyaram Critical Reviews in Food Science and Nutrition 57 (13), 2789-2800, 2017 | 127 | 2017 |
| Microbial and endogenous origin of fibrinolytic activity in traditional fermented foods of Northeast India TA Singh, KR Devi, G Ahmed, K Jeyaram Food Research International 55, 356-362, 2014 | 120 | 2014 |
| Molecular identification of dominant microflora associated with ‘Hawaijar’—a traditional fermented soybean (Glycine max (L.)) food of Manipur, India K Jeyaram, WM Singh, T Premarani, AR Devi, KS Chanu, NC Talukdar, ... International journal of food microbiology 122 (3), 259-268, 2008 | 120 | 2008 |
| Production, characterization and in vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44 AT Adesulu-Dahunsi, AI Sanni, K Jeyaram Lwt 87, 432-442, 2018 | 109 | 2018 |
| Probiotic and technological properties of exopolysaccharide producing lactic acid bacteria isolated from cereal-based nigerian fermented food products AT Adesulu-Dahunsi, K Jeyaram, AI Sanni Food Control 92, 225-231, 2018 | 95 | 2018 |
| Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing Nakibapher Jones Shangpliang, Ranjita Rai, Santosh Keisam, Kumaraswamy ... Scientific Reports, 2018 | 94 | 2018 |
| Reliable differentiation of Meyerozyma guilliermondii from Meyerozyma caribbica by internal transcribed spacer restriction fingerprinting R Wahengbam, S Keisam, G Ahmed, K Jeyaram BMC Microbiology, 2014 | 89 | 2014 |
| Bacterial species associated with traditional starter cultures used for fermented bamboo shoot production in Manipur state of India K Jeyaram, W Romi, TA Singh, AR Devi, SS Devi International Journal of Food Microbiology 143 (1-2), 1-8, 2010 | 80 | 2010 |
| Extracellular polysaccharide from Weissella confusa OF126: Production, optimization, and characterization AT Adesulu-Dahunsi, AI Sanni, K Jeyaram, JO Ojediran, AO Ogunsakin, ... International Journal of Biological Macromolecules 111, 514-525, 2018 | 76 | 2018 |
| Production of exopolysaccharide by strains of Lactobacillus plantarum YO175 and OF101 isolated from traditional fermented cereal beverage AT Adesulu-Dahunsi, K Jeyaram, AI Sanni, K Banwo PeerJ 6, e5326, 2018 | 75 | 2018 |
| Distinct differentiation of closely related species of Bacillus subtilis group with industrial importance K Jeyaram, W Romi, TA Singh, GA Adewumi, K Basanti, FA Oguntoyinbo Journal of microbiological methods 87 (2), 161-164, 2011 | 72 | 2011 |
| Comparative analysis of the gut microbiota in centenarians and young adults shows a common signature across genotypically non-related populations N Tuikhar, S Keisam, RK Labala, P Ramakrishnan, MC Arunkumar, ... Mechanisms of Ageing and Development 179, 23-35, 2019 | 66 | 2019 |
| Expression of metallothionein 3-like protein mRNA in sorghum cultivars under chromium (VI) stress. AK Shanker, M Djanaguiraman, R Sudhagar, K Jayaram, ... | 58 | 2004 |
| Health benefits of functional proteins in fermented foods AK Rai, K Jeyaram Health benefits of fermented foods and beverages 44, 455-474, 2015 | 49 | 2015 |
| Bacterial dynamics during yearlong spontaneous fermentation for production of Ngari, a dry fermented fish product of Northeast India Devi, K. R., Deka, M, K. Jeyaram International Journal of Food Microbiology, 2015 | 47 | 2015 |
| Combination of culture-independent and culture-dependent molecular methods for the determination of bacterial community of iru, a fermented Parkia biglobosa seeds GA Adewumi, FA Oguntoyinbo, S Keisam, W Romi, K Jeyaram Frontiers in microbiology 3, 436, 2013 | 46 | 2013 |
| Three‐phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular … W Romi, G Ahmed, K Jeyaram Molecular Ecology 24 (13), 3372-3389, 2015 | 41 | 2015 |
