{"id":"W1977181184","doi":"10.1111/ijfs.12443","title":"Effect of high‐pressure treatment on trypsin hydrolysis and antioxidant activity of egg white proteins","year":2013,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":33,"is_retracted":false,"has_abstract":true,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Dew; Chemistry; Egg white; Trypsin; Hydrolysis; Antioxidant; Pascalization; Denaturation (fissile materials); Food science; Chromatography; Biochemistry; High pressure; Enzyme; Nuclear chemistry","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003288993,0.0001198741,0.0002638397,0.000510422,0.0000327259,0.00001825051,0.0004687915,0.0001076272,0.00001078923],"category_scores_gemma":[0.0001902958,0.00008029037,0.000103778,0.0002446055,0.0006158566,0.00002643499,0.0001173152,0.00009056196,6.497593e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003036246,"about_ca_system_score_gemma":0.00007737975,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003816393,"about_ca_topic_score_gemma":0.00000680425,"domain_scores_codex":[0.9990046,0.00004780904,0.0002613462,0.0002085363,0.0003436455,0.0001340309],"domain_scores_gemma":[0.9988576,0.0000189473,0.0004838398,0.0001853379,0.0004105273,0.00004370228],"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":[0.0002205903,0.0001605117,0.003556588,0.000006133781,0.0002216777,0.000002028054,0.0000150657,0.00009777203,0.9577563,0.0001369852,0.00000407483,0.03782224],"study_design_scores_gemma":[0.0006637932,0.009442268,0.007580238,0.00004120705,0.00003666607,0.00005789161,0.00001179136,0.0000821321,0.98158,0.0002931265,0.0001453984,0.00006553891],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9982769,0.0002986364,0.0003208141,0.0007441607,0.00008116807,0.0001916603,0.00001605564,0.000003461387,0.0000671399],"genre_scores_gemma":[0.9994966,0.000105492,0.000299033,0.00001049607,0.00004328378,0.00001389809,5.734017e-7,0.000004685577,0.00002598417],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0377567,"threshold_uncertainty_score":0.3274147,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.005211112866925651,"score_gpt":0.2529578742232214,"score_spread":0.2477467613562957,"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."}}