{"id":"W1966340845","doi":"10.1111/j.1750-3841.2007.00331.x","title":"Sensory Profiles of Bread Made from Paired Samples of Organic and Conventionally Grown Wheat Grain","year":2007,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Agriculture Sustainability and Environmental Impact","field":"Environmental Science","cited_by":49,"is_retracted":false,"has_abstract":true,"ca_institutions":"Alberta Ministry of Agriculture and Forestry; Agriculture Food and Rural Development; University of Alberta","funders":"Agriculture and Agri-Food Canada","keywords":"Aroma; Food science; Sensory analysis; Flavor; Wheat bread; Taste; Wheat flour; Whole wheat; Leavening agent; Chemistry; Quantitative Descriptive Analysis; Organoleptic; Cultivar; Texture (cosmology); Horticulture; Biology; Fermentation","routes":{"ca_aff":true,"ca_fund":true,"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":[0.000104006,0.0002926502,0.0002485531,0.0002014746,0.0002740792,0.0002843246,0.0001453087,0.0001336132,0.001577409],"category_scores_gemma":[0.0002081038,0.000118687,0.0002026903,0.0002566024,0.0002217333,0.0001003135,0.0002422243,0.0001949014,0.0001483788],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0003567633,"about_ca_system_score_gemma":0.0001726476,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.03945874,"about_ca_topic_score_gemma":0.09217962,"domain_scores_codex":[0.9998975,0.000007257752,0.00000467388,0.00002458157,0.00003985959,0.00002624062],"domain_scores_gemma":[0.9998313,0.00002112249,0.00001812135,0.000006875399,0.00007754634,0.00004497961],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.003274879,0.0002214664,0.04731632,0.0001264516,0.00009358513,0.0004312649,0.0008868492,0.0001405532,0.9394327,0.00003057037,0.0002620595,0.007783265],"study_design_scores_gemma":[0.00002069767,0.001506516,0.944701,0.000008687115,0.00006641402,0.0002359698,0.001183826,0.0003124327,0.05114653,0.00001328219,0.000790817,0.00001383196],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9994324,0.000022825,0.0001022211,0.000002441088,0.000002109399,0.00000974373,0.0001919959,0.000003020068,0.0002332715],"genre_scores_gemma":[0.9971295,0.00005334083,0.0005331648,0.00002682726,0.000001112352,0.00001188725,0.001007954,0.000004754878,0.001231546],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03945874,"threshold_uncertainty_score":0.07845813,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01414247147623859,"score_gpt":0.2275292857378129,"score_spread":0.2133868142615743,"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."}}