{"id":"W1992457374","doi":"10.1002/jsfa.1531","title":"Relationship between physicochemical and cooking properties, and effects of cooking on antinutrients, of yellow field peas (<i>Pisum sativum</i>)","year":2003,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food composition and properties","field":"Nursing","cited_by":89,"is_retracted":false,"has_abstract":true,"ca_institutions":"Canadian International Grains Institute","funders":"","keywords":"Absorption of water; Chemistry; Food science; Sativum; Blanching; Raffinose; Stachyose; Pisum; Field pea; Botany; Biology; Sucrose; Biochemistry","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":[0.0002863549,0.0002877536,0.0002526001,0.0003496157,0.0001949163,0.0003119882,0.00008327777,0.0001695235,0.0008665411],"category_scores_gemma":[0.000526541,0.0001820791,0.0002369125,0.0002353184,0.0002068147,0.0002187646,0.000156501,0.0003202809,0.0001377639],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002474177,"about_ca_system_score_gemma":0.000126001,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001627991,"about_ca_topic_score_gemma":0.002851517,"domain_scores_codex":[0.9998963,0.00002376194,0.000008638369,0.00002548749,0.00002552845,0.00002040697],"domain_scores_gemma":[0.9994467,0.0001426269,0.0001391513,0.00003244455,0.00009895751,0.0001400348],"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":[0.002078609,0.0001837291,0.02648582,0.00008487496,0.0001016256,0.0001118865,0.00009816509,0.0001203024,0.9666864,0.00001722998,0.00003661395,0.003994649],"study_design_scores_gemma":[0.00003342528,0.004477865,0.7929361,0.000005179885,0.00009378831,0.0002867947,0.0002038889,0.0006613593,0.2006925,0.00004616006,0.0005453889,0.00001747798],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9996122,0.0001367731,0.00009699767,0.000006542908,0.000001970158,0.000003676211,0.00005714039,0.000004265952,0.00008045447],"genre_scores_gemma":[0.9990944,0.00009114519,0.0002326256,0.00001996126,0.000001906082,0.000004676758,0.000187555,0.00000727123,0.0003605749],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001627991,"threshold_uncertainty_score":0.003237009,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01880393892047319,"score_gpt":0.2209162325764398,"score_spread":0.2021122936559666,"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."}}