Reference health
Microbial Diversity in Ngari, Hentak and Tungtap, Fermented Fish Products of North-East India
26/26 checkable references clean · checked 2026-07-22
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
18 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 26 checked references that resolve
resolves10.1016/S0956-7135(97)00016-9
Review of the sensitivity of different foodborne pathogens to fermentation
resolves10.3109/10520296209117723
Variables Influencing Results, and the Precise Definition of Steps in Gram Staining as a Means of Standardizing the Results Obtained
resolves10.1016/S0168-1605(99)00152-X
Improved screening procedure for biogenic amine production by lactic acid bacteria
resolves10.1111/j.1365-2672.1994.tb01623.x
Numerical taxonomy and identification of lactic acid bacteria from spoiled, vacuum‐packaged vienna sausages
resolves10.1128/aem.61.2.669-676.1995
Biopreservation of Brined Shrimp (Pandalus borealis) by Bacteriocins from Lactic Acid Bacteria
resolves10.1093/oxfordjournals.jbchem.a126476
A NEW METHOD FOR MICRODETERMINATION OF AMYLASE ACTIVITY BY THE USE OF AMYLOSE AS THE SUBSTRATE
resolves10.1016/S0956-7135(01)00064-0
Microbiological safety and quality of commercial sufu – a Chinese fermented soybean food
resolves10.1128/aem.55.9.2356-2359.1989
Detection, Growth, and Amine-Producing Capacity of Lactobacilli in Cheese
resolves10.1271/bbb.56.1792
Purification and Some Properties of a Haim-sensitive<i>α</i>-Amylase from Newly Isolated<i>Bacillus</i>sp. No. 195
resolves10.1016/S0168-1605(97)00074-3
Method for the rapid quantitative detection of lipolytic activity among food fermenting microorganisms
resolves10.1016/0922-338X(93)90110-T
Purification and characterization of a new metal protease which hydrolyzes the cyclic decapeptide, gramicidin S
resolves10.3136/nskkk1962.41.123
Isolation and Characterization of a Bacillus subtilis Strain Producing Natto with Strong Umami-Taste and High Viscosity.
resolves10.1111/j.1574-6968.1984.tb00743.x
Bacterial adherence to hydrocarbons: a useful technique for studying cell surface hydrophobicity
resolves10.1007/BF00395941
Clinical uses of probiotics for stabilizing the gut mucosal barrier: successful strains and future challenges
resolves10.1128/aem.55.8.1901-1906.1989
Antibacterial activity of Lactobacillus sake isolated from meat
resolves10.1007/BF00327727
Selection of starter cultures for the production of kinema, a fermented soybean food of the Himalaya
resolves10.1016/S0723-2020(11)80223-7
Characterization of the Bacteriocins Curvacin A from Lactobacillus curvatus LTH1174 and Sakacin P from L. sake LTH673
resolves10.1016/0168-1605(92)90007-P
Identification and characterization of two bacteriocin-producing strains of Lactococcus lactis isolated from vegetables
resolves10.1046/j.1444-2906.2000.00021.x
Comparison of three culture methods for the differentiation of Micrococcus and Staphylococcus in fermented squid shiokara
The 18 references without a DOI — listed, not checked
no DOI — not checkedBeumer, R.R. 2001 Microbiological hazards and their control: bacteria. In Fermentation and Food Safety, eds. Adams, M.R. & Nout, M.J.R. pp. 141–157. Gaithersburg, Md., USA: Aspen Publishers, Inc. ISBN 0-8342-1843-7.
no DOI — not checkedClaus, D. & Berkeley, R.C.W. 1986 Genus Bacillus Cohn 1872, 174. In Bergey's Manual of Systematic Bacteriology, vol. 2, eds. Sneath, P.H.A., Mair, N.S., Sharpe, M.E. & Holt, J.G. pp. 1105–1139. Baltimore, MD: Williams & Wilkins}. ISBN 0-683-07893-
no DOI — not checkedCooke, R.D., Twiddy, D.R. & Alan Reilly, P.J. 1993 Lactic fermentation of fish as a low-cost means of food preservation. In Fish Fermentation Technology, eds. Lee, C.H., Steinkraus, K.H. & Alan Reilly, P.J. pp. 291–300. Tokyo: United Nations University Press. ISBN 89-7053-93480-8.
no DOI — not checkedDing, H. & Lämmler, C. 1992 Cell surface hydrophobicity of Actinomyces pyogenes determined by hexadecane adherence-and salt aggregation studies. Zentralblatt für Veterinärmedizin (B)
39, 132–138.
no DOI — not checkedGordon, R.E., Haynes, W.C. & Pang, C.H.-N 1973 The genus Bacillus, Handbook No. 427. Washington, DC: United States Department of Agriculture.
no DOI — not checkedHarrigan, W.F. 1998 Laboratory Methods in Food Microbiology, 3rd edn. London: Academic Press. ISBN 0-12-326043-4.
no DOI — not checkedKurtzman, C.P. & Fell, J.W. 1998 The Yeast, A Taxonomic Study, 4th edn. Amsterdam: Elsevier.
no DOI — not checkedNychas, G.J.E. & Arkoudelos, J.S. 1990 Staphylococci: their role in fermented sausages. Journal of Applied Bacteriology Symposium Supplement
19, 167S–188S.
no DOI — not checkedPhithakpol, B. 1993 Fish fermentation technology in Thailand. In Fish Fermentation Technology, eds. Lee, C.H., Steinkraus, K.H. & Alan Reilly, P.J. pp. 155–166. Tokyo: United Nations University Press. ISBN 89-7053-93480-8.
no DOI — not checkedSarojnalini, C. & Singh, W.V. 1988 Composition and digestibility of fermented fish foods of Manipur. Journal of Food Science and Technology
25, 349–351.
no DOI — not checkedShah, N.P. 2001 Functional foods from probiotics and prebiotics. Food Technology
55, 46–53.
no DOI — not checkedSlepecky, R.A. & Hemphill, H.E. 1992 The genus Bacillus-nonmedical. In The Prokaryotes, A Handbook on the Biology of Bacteria: Ecophysiology, Isolation, Identification, Application, 2nd edn, vol. 2., eds. Balows, A., Trüper, H.G., Dworkin, M., Harder, W. & Schleifer, K.H. pp. 1663–1696. New York: Springer-Verlag. ISBN 0-38797258-7.
no DOI — not checkedSneath, P.H.A., Mair, N.S., Sharpe, M.E. & Holt, J.G. 1986 Bergey's Manual of Systematic Bacteriology, vol. 2. Baltimore, MD: Williams & Wilkins. ISBN 0-683-07893-3.
no DOI — not checkedTamang, J.P. 2001 Food culture in the Eastern Himalayas. Journal of Himalayan Research and Cultural Foundation
5, 107–118.
no DOI — not checkedTanasupawat, S., Okada, S., Suzuki, K., Kozaki, M. & Komagata, K. 1992 Identification of Enterococcus hirae, E. faecalis, E. faecium, and E. casseliflavus strains from fermented foods. Bulletin of the Japan Federation for Culture Collections
8, 86–94.
no DOI — not checkedThapa, N. 2002 Studies on microbial diversity associated with some fish products of the Eastern Himalayas. PhD thesis, North Bengal University, India.
no DOI — not checkedWatanaputi, S.P., Chanyavongse, R., Tubplean, S., Tanasuphavatana, S. & Srimahasongkhraam, S. 1983 Microbiological analysis of Thai fermented foods. Journal of the Graduate School, Chulalongkorn University
4, 11–24.
no DOI — not checkedWood, B.J.B. & Holzapfel, W.H. 1995 The Lactic Acid Bacteria. vol. 2: The Genera of Lactic Acid Bacteria. London: Blackie Academic & Professional, ISBN 07514-0215-0.
What this badge says. CiteStamped means the CHECKABLE references of this
work were clean at the dated check: each resolved to a known work in a public registry, and none
carried a retraction notice at that time. It says nothing about the quality, findings,
or importance of the work itself, and nothing about references deposited without a DOI.
checked 2026-07-22 — re-checked daily as this page is visited; titles and statuses come from Crossref and DataCite and are not part of the signed record
Embed this badge
Both snippets point at the live badge image and link back to this page. The badge re-renders from the daily check, so an embed never goes stale by more than a day of visits.
<a href="https://citestamp.com/citestamped/10.1023/b%3Awibi.0000043171.91027.7e"><img src="https://citestamp.com/citestamped/10.1023/b%3Awibi.0000043171.91027.7e/badge.svg" alt="CiteStamped reference-health badge" width="460" height="64"></a>
[](https://citestamp.com/citestamped/10.1023/b%3Awibi.0000043171.91027.7e)