{"id":"W1478825287","doi":"10.1016/j.foodchem.2015.08.110","title":"Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread","year":2015,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":179,"is_retracted":false,"has_abstract":false,"ca_institutions":"Niagara College","funders":"University of Auckland","keywords":"Black tea; Food science; Steamed bread; Antioxidant; Chemistry; Sensory system; Green tea; Biology; Biochemistry","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001786668,0.0004417653,0.0003618197,0.0002493568,0.000294746,0.0002723773,0.0001433494,0.0002528647,0.001814571],"category_scores_gemma":[0.0003932118,0.0002393418,0.0004687436,0.0002196041,0.0003876265,0.0003112262,0.0002706187,0.0004952789,0.0001082399],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001535423,"about_ca_system_score_gemma":0.0001672399,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001935825,"about_ca_topic_score_gemma":0.002688023,"domain_scores_codex":[0.9999119,0.00002226747,0.000007134256,0.00001942033,0.00001186032,0.00002735205],"domain_scores_gemma":[0.9997732,0.00006041222,0.00003188751,0.00002489016,0.0000289482,0.00008057026],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.01651204,0.0003332707,0.002262964,0.00011191,0.0001034954,0.00008391031,0.0002683159,0.00007744096,0.9765251,0.00004227863,0.00003955561,0.003639741],"study_design_scores_gemma":[0.0002759111,0.00632033,0.09717912,0.00001682449,0.000442176,0.0001171143,0.0003896559,0.001007303,0.8932914,0.0000893793,0.0008345043,0.00003635685],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9995382,0.0002559066,0.00004447741,0.0000173589,0.000007230341,0.000002606395,0.00002301791,0.000002940465,0.0001082981],"genre_scores_gemma":[0.9991873,0.00011325,0.00009162098,0.00001826253,0.000004261712,0.000002857107,0.00003363105,0.00000426923,0.0005444748],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001935825,"threshold_uncertainty_score":0.006070375,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01746093661688341,"score_gpt":0.2558609916989605,"score_spread":0.2384000550820771,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}