Items where Author is "Apramita, Devi"

Apramita, Devi and Anu Appaiah, K. A. and Tsair Fuh, Lin (2022) Timing of inoculation of Oenococcus oeni and Lactobacillus plantarum in mixed malo-lactic culture along with compatible native yeast influences the polyphenolic, volatile and sensory profile of the Shiraz wines. LWT - Food Science and Technology, 158. p. 113130. ISSN 0023-6438

Apramita, Devi and Anu Appaiah, K. A. (2021) Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni) with compatible Saccharomyces influences the polyphenolic, volatile and sensory profile of Shiraz wine. LWT - Food Science and Technology, 135. p. 110246. ISSN 0023-6438

Apramita, Devi and Anu Appaiah, K. A. and Andrew, L. Waterhouse (2020) Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution. Journal of the Science of Food and Agriculture, 100. pp. 2110-2120. ISSN 0022-5142

Apramita, Devi (2019) Polyphenol transformations by malo-lactic bacteria during wine fermentation. Doctoral thesis, AcSIR.

Apramita, Devi and Anu Appaiah, K. A. (2019) Yeast-Bacterial Interactions during Malolactic Inoculations Affecting Anthocyanin Adsorption and Content in Shiraz Wine. American Journal of Enology and Viticulture. pp. 1-29.

Apramita, Devi and Jitender, Jangir and Anu Appaiah, K. A. (2018) Chemical characterization complemented with chemometrics for the botanical origin identification of unifloral and multifloral honeys from India. Food Research International, 107. pp. 216-226.

Apramita, Devi and Anu Appaiah, K. A. (2018) Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation. Food Chemistry, 268. pp. 101-109. ISSN 0308-8146

Jangir, J. and Apramita, Devi and Anu Appaiah, K. A. (2018) Honey- Reinvented. Indian Food Industry, 37 (1). pp. 44-52.

Apramita, Devi and Archana, K. M. and Bhavya, P. K. and Anu Appaiah, K. A. (2018) Non-anthocyanin polyphenolic transformation by native yeast and bacteria co-inoculation strategy during vinification. Journal of the Science of Food and Agriculture, 98. pp. 1162-1170. ISSN 0022-5142