{"id":"W1876928653","doi":"10.1111/j.1745-4557.2009.00275.x","title":"BAKING AND SENSORY CHARACTERISTICS OF MUFFINS INCORPORATED WITH APPLE SKIN POWDER","year":2009,"lang":"en","type":"article","venue":"Journal of Food Quality","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":51,"is_retracted":false,"has_abstract":true,"ca_institutions":"Nova Scotia Department of Agriculture","funders":"","keywords":"Ingredient; Food science; Food industry; Wheat flour; Dietary fiber; Health benefits; Food additive; Food products; Taste; Business; Chemistry; Medicine; Traditional medicine","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":[0.0002574393,0.0003436089,0.0002588318,0.0002338039,0.000200876,0.0002873572,0.0001090686,0.0002627762,0.002301092],"category_scores_gemma":[0.0003083963,0.0001321822,0.000282578,0.0002082847,0.0001603609,0.0002928846,0.0001805265,0.000402997,0.0001542451],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001578359,"about_ca_system_score_gemma":0.00007888179,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001167312,"about_ca_topic_score_gemma":0.001582872,"domain_scores_codex":[0.9998486,0.00002873703,0.000009972824,0.00002975002,0.0000599605,0.00002295241],"domain_scores_gemma":[0.9997994,0.00004918179,0.00003907693,0.000009786252,0.00006870806,0.00003384431],"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":[0.0006892238,0.00006808178,0.002108656,0.00005951896,0.00001512928,0.00004797928,0.00007883417,0.00004531713,0.9955202,0.00001356503,0.00001832819,0.001335195],"study_design_scores_gemma":[0.00002448809,0.007005481,0.2495385,0.00003479899,0.0001312317,0.0003017529,0.0005761964,0.0008986812,0.7401299,0.00003536466,0.001283241,0.0000402275],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9991919,0.0001955724,0.0001626231,0.000006613453,0.000004245263,0.00001194266,0.00006890101,0.000004359078,0.0003537461],"genre_scores_gemma":[0.9977466,0.0001568143,0.0006973592,0.00002533417,0.000002601327,0.00001271852,0.0002002821,0.00000620244,0.001151922],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002301092,"threshold_uncertainty_score":0.00769794,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.06575782202482335,"score_gpt":0.3110192558007941,"score_spread":0.2452614337759708,"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."}}