Apramita Devi

Molecular identification of dominant microflora associated with ‘Hawaijar’ — A traditional fermented soybean (Glycine max (L.)) food of Manipur, India

Kumaraswamy Jeyaram, W. Mohendro Singh, Thingom Premarani et al. · International Journal of Food Microbiology · 2008 · 107 citations

Biology, Food Fermentation, Plant-microbe Interaction +8

Traditional fermented foods of Manipur.

Kumaraswamy Jeyaram, Tanuja Singh, Wahengbam Romi et al. · Indian Journal of Traditional Knowledge · 2009 · 91 citations · Full text

Food Chemistry, Nutrition, Regular Food +9

Bacterial species associated with traditional starter cultures used for fermented bamboo shoot production in Manipur state of India

Kumaraswamy Jeyaram, Wahengbam Romi, Thangjam Anand Singh et al. · International Journal of Food Microbiology · 2010 · 77 citations

Food Fermentation, Bacteriology, Traditional Starter Cultures +9

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 Research International · 2018 · 62 citations

Multifloral Honeys, Botany, Food Authentication +6

Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by <i>Oenococcus oeni</i> and <i>Lactobacillus plantarum</i> in model wine solution

Apramita Devi, Anu‐Appaiah Konerira Aiyappaa, Andrew L. Waterhouse · Journal of the Science of Food and Agriculture · 2019 · 45 citations