{"id":"W1608365571","doi":"10.1111/j.1745-4557.2011.00426.x","title":"FLAVOR PROPERTIES OF PAN AND PITA BREADS MADE FROM RED AND WHITE HARD SPRING WHEATS","year":2011,"lang":"en","type":"article","venue":"Journal of Food Quality","topic":"Fermentation and Sensory Analysis","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"ca_institutions":"Agriculture and Agri-Food Canada; Canadian International Grains Institute; University of Manitoba","funders":"","keywords":"Flavor; Aftertaste; Food science; Bitter taste; Taste; Whole wheat; Mathematics; Chemistry","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":true,"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":[0.0002377264,0.0003519935,0.0002623153,0.000622825,0.0003674699,0.0006088626,0.0001223346,0.0001339269,0.001480359],"category_scores_gemma":[0.000261756,0.0001549413,0.0004485242,0.000571133,0.0002555925,0.0001925988,0.0003267929,0.0003191278,0.0001428759],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003662662,"about_ca_system_score_gemma":0.0002040344,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.02826731,"about_ca_topic_score_gemma":0.03964682,"domain_scores_codex":[0.9998605,0.00001068913,0.000009676234,0.00003281263,0.00005643105,0.00002988494],"domain_scores_gemma":[0.999712,0.00004722755,0.00005063366,0.00001801178,0.00009072969,0.0000814043],"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":[0.001890922,0.00005962857,0.02467784,0.0001196979,0.0001110034,0.0001341367,0.0002896482,0.000114662,0.9649882,0.00003148453,0.00007862329,0.007504055],"study_design_scores_gemma":[0.00002547087,0.001173945,0.9199529,0.00001632158,0.0001442481,0.0001572888,0.0004621992,0.0004833991,0.07674359,0.0000254053,0.0007960973,0.00001921762],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9991347,0.000106588,0.0001086515,0.00000387193,0.000003103396,0.000005140414,0.0002569032,0.000005298108,0.0003757375],"genre_scores_gemma":[0.9980063,0.00008105178,0.0004318783,0.00001680699,0.000001896919,0.000007221979,0.0006866244,0.00000966004,0.0007587023],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.02826731,"threshold_uncertainty_score":0.05620557,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.1435015454309207,"score_gpt":0.2517356833233693,"score_spread":0.1082341378924486,"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."}}