{"id":"W1994163132","doi":"10.1094/cchem.2000.77.3.396","title":"Effect of Extrusion Cooking on the Primary Structure and Water Solubility of β‐Glucans from Regular and Waxy Barley","year":2000,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":58,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Alberta","funders":"","keywords":"Solubility; Chemistry; Glucan; Extrusion; Hordeum vulgare; Food science; Starch; Barley flour; Botany; Biochemistry; Wheat flour; Organic chemistry; Poaceae; Materials science; Biology","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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001064402,0.0001058925,0.0001717453,0.00000583567,0.00007449686,0.00001344941,0.00007092096,0.0000891325,0.0005616097],"category_scores_gemma":[0.00001011428,0.00005856391,0.00002981725,0.00001995715,0.0001558021,0.00002871463,0.00003189131,0.0001268626,5.098102e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001776372,"about_ca_system_score_gemma":0.000004310711,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000092489,"about_ca_topic_score_gemma":0.000001313767,"domain_scores_codex":[0.9994203,0.00006915678,0.0001360469,0.0001632779,0.0001127436,0.00009843673],"domain_scores_gemma":[0.9995951,0.0001075672,0.00003296048,0.000214985,0.0000166868,0.00003266769],"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":[0.001847434,0.00001251911,0.001140885,0.0003284977,0.00001419013,6.144737e-7,0.0005392205,0.000004775252,0.9641814,6.163526e-7,0.00007437147,0.03185545],"study_design_scores_gemma":[0.0003817143,0.0002318401,0.003848979,0.0001293229,0.00002847862,0.000005364151,0.00002394692,0.00006582161,0.9947665,0.0002195647,0.0002300436,0.00006840581],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9956881,0.0003048417,1.788723e-7,0.0002291612,0.00002553108,0.00008666941,0.00002945808,0.0000135779,0.003622426],"genre_scores_gemma":[0.9997388,0.00001141622,0.0000115614,0.00007813995,0.00004403436,0.000001734865,0.00003549549,0.000008609019,0.00007016665],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03178705,"threshold_uncertainty_score":0.6149232,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.004809391127514125,"score_gpt":0.1962491163658161,"score_spread":0.191439725238302,"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."}}