Publications by authors named "Apramita Devi"

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Effect of grape ripeness, alcohol content, and maceration duration on phenolic content and composition of cabernet sauvignon wines.
Juliana Pazos, Danielle J Fox, Apramita Devi, James F Harbertson

Food Chem· December 2025

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Formation of novel GSH-tannin adducts during red wine aging: Detection and identification using targeted mass-spectrometry.
Apramita Devi, Danielle J Fox, James F Harbertson, Andrew L Waterhouse

Food Res Int· November 2025

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Microbial transformations of bioactives in fermented foods.
Apramita Devi, H P Vasantha Rupasinghe, Amit Kumar Rai

J Sci Food Agric· June 2025

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Evolution of sulfonated tannins in red wines with ageing: A targeted metabolomic approach.
Apramita Devi, James F Harbertson, Andrew L Waterhouse

Food Chem· February 2025

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First principles modelling of the ion binding capacity of finger millet.
Wei Cong Matthew Yong, Apramita Devi, Tsair-Fuh Lin, Helen F Chappell

NPJ Sci Food· May 2024

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Inhibition of ALDH2 by quercetin glucuronide suggests a new hypothesis to explain red wine headaches.
Apramita Devi, Morris Levin, Andrew L Waterhouse

Sci Rep· November 2023

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Quantitative PCR based detection system for cyanobacterial geosmin/2-methylisoborneol (2-MIB) events in drinking water sources: Current status and challenges.
Apramita Devi, Yi-Ting Chiu, Hsin-Ta Hsueh, Tsair-Fuh Lin

Water Res· January 2021

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Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution.
Apramita Devi, Anu-Appaiah Konerira Aiyappaa, Andrew L Waterhouse

J Sci Food Agric· March 2020

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Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation.
Apramita Devi, K A Anu-Appaiah

Food Chem· December 2018

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Chemical characterization complemented with chemometrics for the botanical origin identification of unifloral and multifloral honeys from India.
Apramita Devi, Jitender Jangir, Anu-Appaiah K A

Food Res Int· May 2018

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Non-anthocyanin polyphenolic transformation by native yeast and bacteria co-inoculation strategy during vinification.
Apramita Devi, Kodira Muthanna Archana, Panikuttria Kuttappa Bhavya, Konerira Aiyappaa Anu-Appaiah

J Sci Food Agric· February 2018

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Application of Glass Transition in Food Processing.
S Balasubramanian, Apramita Devi, K K Singh, S J D Bosco, Ashish M Mohite

Crit Rev Food Sci Nutr· January 2017

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