{"id":"W1996899489","doi":"10.1080/21551197.2014.927307","title":"The Effect of Varying Ingredient Composition on the Sensory and Nutritional Properties of a Pureed Meat and Vegetable","year":2014,"lang":"en","type":"article","venue":"Journal of Nutrition in Gerontology and Geriatrics","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":18,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Guelph; University of Waterloo","funders":"","keywords":"Seasoning; Food science; Ingredient; Skimmed milk; Flavor; Starch; Recipe; Corn starch; Composition (language); Chemistry","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":[0.0007695192,0.00007680138,0.0002802434,0.0001079214,0.0001234122,0.00001726826,0.00004609104,0.000100164,5.381405e-7],"category_scores_gemma":[0.0001681541,0.00004159359,0.00004962101,0.00008068798,0.000239947,0.0000507425,0.00001771915,0.0001844546,2.676296e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000137595,"about_ca_system_score_gemma":0.000003115088,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001149098,"about_ca_topic_score_gemma":0.000004878336,"domain_scores_codex":[0.999003,0.0003395225,0.0003649912,0.00007884299,0.0001258369,0.00008778776],"domain_scores_gemma":[0.9988033,0.0007023592,0.0002965204,0.00006129267,0.0001124029,0.00002411288],"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":[0.007126073,0.0005348193,0.02168929,0.001174732,0.0001240141,0.000005786425,0.0008551445,0.00001737285,0.9565131,0.003498233,0.0008378875,0.007623525],"study_design_scores_gemma":[0.004581066,0.004536762,0.01603175,0.001606857,0.0003675949,0.0005023804,0.0002405835,0.00344726,0.9523871,0.01560941,0.0004776263,0.0002116001],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9904411,0.005681455,0.000100738,0.003545865,0.0000813668,0.0001144919,0.000001666138,0.000003268736,0.0000300549],"genre_scores_gemma":[0.9985841,0.0007899125,0.0004870023,0.00005632738,0.00007503996,0.000002394873,7.790973e-7,0.000003256716,0.000001193558],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.01211117,"threshold_uncertainty_score":0.1696137,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.016451075298875,"score_gpt":0.240132144234449,"score_spread":0.223681068935574,"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."}}