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    Current Opinion in Food Science

    Current Opinion in Food Science

    JournalISSN 2214-7993eISSN 2214-8000中科院 农林科学 1区

    年发文量

    研究主题

    论文(1331)

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    1NewTheoretical Foundations of Situational Appropriateness. A Critical Review of Its Operationalization
    Daniel Schoonbrood,Julien Delarue

    Appropriateness is defined as the perceived fit between a food and a given situation. It was originally developed as a metric intended to capture the gap between liking and choice behavior. This review assesses (i) the theoretical foundations of situational appropriateness as well as parallel concepts that aid in its implementation, (ii) the diversity of techniques that have been used to operationalize the metric and the consequences of this diversity for generalizing results, and (iii) critical gaps in its discriminant validity with relation to the liking construct. Appropriateness research has focused on well-liked, familiar, everyday foods that fit reasonably well across many situations. As a result, appropriateness and liking ratings often strongly correlate, a pattern we argue reflects a narrow sampling of products and situations rather than an inherent overlap between the two constructs. We suggest that appropriateness may be most informative when products have a clear situational function, social meaning, or functional value that can be dissociated from hedonic response.

    2026
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    2NewImpact of Spoilage Organisms on the Behavior of Foodborne Pathogens on Fresh Produce During Storage
    Blanca Ruiz-Llacsahuanga,Faith Critzer
    2026
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    3NewDimensions of Gluten-Free Diet Adherence in the European Union: Recent Evidence
    Vilma Xhakollari
    2026
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    4NewA Conformational Ensemble Model of Food Odorant–receptor Interaction: from Structural Motifs to AI-based Predictive Frameworks
    Francesco Capozzi

    Food odorant perception is increasingly understood in the context of dynamic olfactory receptors (ORs), which are G protein-coupled receptors, sampling conformational ensembles rather than fixed binding pockets. This review translates and integrates this established dynamic-receptor paradigm into food olfaction by linking odorant structural motifs, receptor conformational reweighting, matrix-dependent delivery, and mixture-level outcomes such as masking and synergy. Recent cryo-EM structures and mutagenesis studies, including OR52-family receptors and the reversibly covalent aldehyde receptor OR6A2, illustrate how ligand binding can redistribute receptor states without, by itself, distinguishing conformational selection from induced fit. Current artificial intelligence models are discussed as useful structure-to-receptor or structure-to-perception predictors that still lack explicit receptor dynamics and realistic food-matrix exposure. A multiscale framework is proposed to connect these layers quantitatively and identify the data required for future predictive models.

    2026
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    5NewEditorial Overview: Frontiers of Food Safety: Epidemiology, Omics Integration, Digital Technologies, and Ecological Control in the One Health Era
    Nathália C Cirone-Silva
    2026
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    立即登录,查看全部 1331 篇论文

    高被引作者

    作者引用发文
    Jose Manuel Lorenzo Rodriguez152720
    Adriano Gomes Da Cruz151018
    Hua Zhang13471
    Rong Cao (Rong Tsao)13471
    Anderson de Souza Sant'Ana107418
    D. Julian McClements100310
    Michael Gaenzle10007
    Ramon S. Rocha8647
    Gabriele Rocchetti83713
    Luigi Lucini79512

    高产作者

    作者引用发文
    Jose Manuel Lorenzo Rodriguez152720
    Anderson de Souza Sant'Ana107418
    Adriano Gomes Da Cruz151018
    Gabriele Rocchetti83713
    Luigi Lucini79512
    D. Julian McClements100310
    Daniel Granato44710
    Chibuike Udenigwe4788
    Pedro E. D. Augusto3128
    Osvaldo Campanella4218

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