Edith Ramos Da Conceicao Neta

Works (5)

Updated: July 5th, 2023 15:55

2009 article

Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids

Neta, E. R. D., Johanningsmeier, S. D., Drake, M. A., & McFeeters, R. F. (2009, April 14). Journal of Food Science.

By: E. Neta*, S. Johanningsmeier*, M. Drake* & R. McFeeters*

author keywords: organic acid; pH; protonated; undissociated
MeSH headings : Acetic Acid; Adult; Carboxylic Acids; Cations; Citric Acid; Female; Humans; Hydrogen-Ion Concentration; Lactic Acid; Malates; Middle Aged; Sodium / administration & dosage; Solutions; Taste / drug effects
topics (OpenAlex): Biochemical Analysis and Sensing Techniques; Advanced Chemical Sensor Technologies; Olfactory and Sensory Function Studies
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Source: Web Of Science
Added: August 6, 2018

2008 article

Characterization of Alkylmethoxypyrazines Contributing to Earthy/Bell Pepper Flavor in Farmstead Cheddar Cheese

Neta, E. R. D., Miracle, R. E., Sanders, T. H., & Drake, M. A. (2008, October 13). Journal of Food Science.

By: E. Neta n, R. Miracle*, T. Sanders* & M. Drake*

author keywords: alkylmethoxypyrazines; cheese flavor; earthy/bell pepper flavor
MeSH headings : Capsicum; Cheese / analysis; Cheese / microbiology; Consumer Behavior; Earth, Planet; Gas Chromatography-Mass Spectrometry; Humans; North Carolina; Odorants; Penicillium / growth & development; Pyrazines / analysis; Reproducibility of Results; Sensitivity and Specificity; Taste
topics (OpenAlex): Fermentation and Sensory Analysis; Meat and Animal Product Quality; Advanced Chemical Sensor Technologies
TL;DR: The results suggest that 2-sec-butyl-3-methoxypyrazine and 2-isopropyl- 3-mETHoxypYrazine are formed near the surface of the cheeses and migrate into the cheese during ripening, suggesting an earthy/bell pepper (EBP) flavor to these cheeses. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2007 article

A Chemical Basis for Sour Taste Perception of Acid Solutions and Fresh‐Pack Dill Pickles

Neta, E. R. D. C., Johanningsmeier, S. D., Drake, M. A., & McFeeters, R. F. (2007, June 28). Journal of Food Science.

By: E. Neta*, S. Johanningsmeier*, M. Drake* & R. McFeeters*

author keywords: cucumber; flavor; organic acid; pH; protonated acid; undissociated acid
MeSH headings : Adult; Female; Food Preferences; Humans; Hydrogen-Ion Concentration; Middle Aged; Osmolar Concentration; Physical Stimulation; Taste / physiology; Taste Buds / physiology
topics (OpenAlex): Biochemical Analysis and Sensing Techniques; Advanced Chemical Sensor Technologies; Olfactory and Sensory Function Studies
TL;DR: This study showed that the sour taste of organic acids was directly related to the number of molecules with at least 1 protonated carboxyl group plus the hydrogen ions in solution, and concluded that all protonations of a given organic acid are equally sour. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2007 article

The Chemistry and Physiology of Sour Taste—A Review

Neta, E. R. D. C., Johanningsmeier, S. D., & McFeeters, R. F. (2007, March 1). Journal of Food Science.

By: E. Neta n, S. Johanningsmeier n & R. McFeeters n

author keywords: acids; flavor; receptor; sensory; transduction
MeSH headings : Food Preferences; Humans; Hydrogen-Ion Concentration; Physical Stimulation; Taste / physiology; Taste Buds / drug effects; Taste Buds / physiology
topics (OpenAlex): Biochemical Analysis and Sensing Techniques; Advanced Chemical Sensor Technologies; Olfactory and Sensory Function Studies
TL;DR: The physiology of sour taste perception remains controversial and significant diversity exists among species with regard to cellular schemes used for detection of stimuli, but recent evidence suggests that at least one specific sour taste receptor protein has been identified. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2006 article

Semi-mechanistic Partial Buffer Approach to Modeling pH, the Buffer Properties, and the Distribution of Ionic Species in Complex Solutions

Dougherty, D. P., Neta, E. R. D. C., McFeeters, R. F., Lubkin, S. R., & Breidt, F. (2006, July 15). Journal of Agricultural and Food Chemistry, Vol. 54, pp. 6021–6029.

By: D. Dougherty  n, E. Neta n, R. McFeeters n, S. Lubkin n  & F. Breidt n

Contributors: D. Dougherty  n, E. Neta n, R. McFeeters n, S. Lubkin n  & F. Breidt n

author keywords: buffer capacity; Cucumis sativus; vegetable; titration; pH prediction; Davies equation
MeSH headings : Algorithms; Buffers; Cucumis sativus / chemistry; Hydrogen-Ion Concentration; Ions / chemistry; Models, Chemical; Osmolar Concentration; Sensitivity and Specificity; Solutions / chemistry
topics (OpenAlex): Chemical and Physical Properties in Aqueous Solutions; Analytical Chemistry and Sensors; Electrochemical Analysis and Applications
TL;DR: A flexible, semi-mechanistic, partial buffering (SMPB) approach is presented that uses local polynomial regression to model the buffering influence of complex or undefined components in a solution, while identified components of known concentration are modeled using expressions based on extensions of the standard acid-base theory. (via Semantic Scholar)
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Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

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