APRAMITA DEVI

Employment

• University of California, Davis Postdoctoral Scholar
  2022 - Present

Education

Education history is unavailable.

Projects & Funding

Projects & funding information is unavailable.

Publications (12)

• Evolution of sulfonated tannins in red wines with ageing: A targeted metabolomic approach
  Food Chemistry 2025 DOI: 10.1016/j.foodchem.2024.142138
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• First principles modelling of the ion binding capacity of finger millet
  npj Science of Food 2024 DOI: 10.1038/s41538-024-00270-1
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• Inhibition of ALDH2 by quercetin glucuronide suggests a new hypothesis to explain red wine headaches
  Scientific Reports 2023 DOI: 10.1038/s41598-023-46203-y
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• 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 2022 DOI: 10.1016/j.lwt.2022.113130
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• Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni) with compatible Saccharomyces influences the polyphenolic, volatile and sensory profile of Shiraz wine
  LWT 2021 DOI: 10.1016/j.lwt.2020.110246
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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
  Water Research 2021 DOI: 10.1016/j.watres.2020.116478
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• 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 2020 DOI: 10.1002/jsfa.10234
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• Yeast-bacterial interactions during malolactic inoculations affecting anthocyanin adsorption and content in shiraz wine
  American Journal of Enology and Viticulture 2020 DOI: 10.5344/ajev.2019.19033
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• Chemical characterization complemented with chemometrics for the botanical origin identification of unifloral and multifloral honeys from India
  Food Research International 2018 DOI: 10.1016/j.foodres.2018.02.017
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• Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation
  Food Chemistry 2018 DOI: 10.1016/j.foodchem.2018.06.073
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