{"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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003559228,0.0004810544,0.0003715195,0.0001862433,0.0001542014,0.0003790411,0.0001126877,0.0001713992,0.001302262],"category_scores_gemma":[0.0007317948,0.0002688643,0.0003470489,0.0002755616,0.0002823047,0.000412803,0.0002492259,0.000617296,0.0001586769],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001784633,"about_ca_system_score_gemma":0.0001333033,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006217746,"about_ca_topic_score_gemma":0.0008226394,"domain_scores_codex":[0.9998183,0.00003639298,0.00001508574,0.00004388278,0.00004081876,0.00004559472],"domain_scores_gemma":[0.9995433,0.0002130039,0.00008488159,0.00002742572,0.00007037696,0.00006108318],"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":[0.000942333,0.00004079829,0.0006249256,0.00007035296,0.00003566886,0.00009000392,0.00007995684,0.0001271946,0.996766,0.00002223417,0.00001591272,0.001184597],"study_design_scores_gemma":[0.00001934785,0.0003216895,0.01264558,0.000007820704,0.00003510188,0.00005568204,0.00004985606,0.0003124718,0.9861595,0.00001466841,0.000369267,0.000008876458],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9987898,0.0003656198,0.0004371563,0.00001140827,0.000006628556,0.000006060956,0.00009722736,0.000009677836,0.0002763581],"genre_scores_gemma":[0.9975768,0.0003521442,0.0008417479,0.00002875534,0.000006222332,0.000008495192,0.000362683,0.00004569007,0.0007774786],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001302262,"threshold_uncertainty_score":0.004356563,"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."}}