Edith Ramos Da Conceicao Neta

Neta, E. R. D., Johanningsmeier, S. D., Drake, M. A., & McFeeters, R. F. (2009). Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids. JOURNAL OF FOOD SCIENCE, 74(4), S165–S169. https://doi.org/10.1111/j.1750-3841.2009.01127.x

Neta, E. R. D., Miracle, R. E., Sanders, T. H., & Drake, M. A. (2008). Characterization of Alkylmethoxypyrazines Contributing to Earthy/Bell Pepper Flavor in Farmstead Cheddar Cheese. JOURNAL OF FOOD SCIENCE, 73(9), C632–C638. https://doi.org/10.1111/j.1750-3841.2008.00948.x

Neta, E. R. D. C., Johanningsmeier, S. D., Drake, M. A., & McFeeters, R. F. (2007). A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles. JOURNAL OF FOOD SCIENCE, 72(6), S352–S359. https://doi.org/10.1111/j.1750-3841.2007.00400.x

Neta, E. R. D. C., Johanningsmeier, S. D., & McFeeters, R. F. (2007). [Review of The chemistry and physiology of sour taste - A review]. JOURNAL OF FOOD SCIENCE, 72(2), R33–R38. https://doi.org/10.1111/j.1750-3841.2007.00282.x

Dougherty, D. P., Ramos Da Conceicao Neta, E., McFeeters, R. F., Lubkin, S. R., & Breidt, F., Jr. (2006). Semi-mechanistic partial buffer approach to modeling pH, the buffer properties, and the distribution of ionic species in complex solutions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 54(16), 6021–6029. https://doi.org/10.1021/jf0531508