{"id":"W1990798590","doi":"10.1016/j.foodchem.2012.03.063","title":"Fractionation and characterization of antioxidant peptides derived from barley glutelin by enzymatic hydrolysis","year":2012,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":207,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada; Alberta Crop Industry Development Fund","keywords":"Chemistry; DPPH; Antioxidant; Hydrolysate; Glutelin; Chelation; Hydrolysis; Nutraceutical; Enzymatic hydrolysis; Fractionation; Chromatography; Size-exclusion chromatography; Food science; Biochemistry; Enzyme; Organic chemistry; Storage protein","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":[0.00009965184,0.0001478188,0.000166818,0.00001585972,0.00005341797,0.00001683307,0.00008609673,0.0001607071,0.0000542155],"category_scores_gemma":[0.0000575774,0.000144233,0.00006758914,0.00005984007,0.00006366053,0.0000200458,0.00006141837,0.00006260292,0.000002630974],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001245524,"about_ca_system_score_gemma":0.00001596598,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001795187,"about_ca_topic_score_gemma":0.000001315287,"domain_scores_codex":[0.999208,0.00002778356,0.0002332692,0.0002295037,0.0001370246,0.0001644266],"domain_scores_gemma":[0.9994321,0.00001340728,0.000209395,0.0002006481,0.00006416353,0.00008022921],"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":[0.00003219701,0.00009701304,0.005129672,0.00003618472,0.0001250096,6.699395e-8,0.00003782664,7.16267e-7,0.9935061,0.000001341014,0.00005275946,0.0009810654],"study_design_scores_gemma":[0.0002458242,0.00004879179,0.01845095,0.00001938358,0.0000470657,0.000003133416,0.00004312195,0.00006544663,0.9798473,0.00001897347,0.00105185,0.0001581494],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9972754,0.00128837,0.0008962073,0.00005109371,0.00002979175,0.00008766272,0.0002130412,0.0000108002,0.000147707],"genre_scores_gemma":[0.9977981,0.0002933315,0.000355495,0.00004267498,0.0002296936,0.00002424946,0.001140905,0.00001587764,0.00009970804],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01365884,"threshold_uncertainty_score":0.588165,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.006151597552069654,"score_gpt":0.2040644262462313,"score_spread":0.1979128286941616,"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."}}