{"id":"W2001723540","doi":"10.5539/jfr.v1n3p101","title":"Inactivation of Baroduric Bacteria Isolated by High Hydrostatic Pressure from Pickled Cowpea","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":4,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"National Natural Science Foundation of China","keywords":"Bacteria; Hydrostatic pressure; Bacillus pumilus; Fermentation; Food science; Biology; Chemistry; Molecular biology; Microbiology; Genetics","routes":{"ca_aff":false,"ca_fund":false,"ca_venue":true,"about_ca":false,"invisible_to_affiliation_only":true},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001613455,0.00009885978,0.0002224833,0.0001503517,0.00005858962,0.00002177271,0.0002438845,0.0001708288,0.00016882],"category_scores_gemma":[0.000846092,0.00008465612,0.00007051975,0.0002495629,0.00007887379,0.0000288421,0.00008686449,0.0003519804,0.000003312311],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003555756,"about_ca_system_score_gemma":0.0001204965,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005387767,"about_ca_topic_score_gemma":0.000002236038,"domain_scores_codex":[0.998015,0.0007731377,0.0004434871,0.0001276563,0.0003695468,0.0002711583],"domain_scores_gemma":[0.9984297,0.0001353704,0.000372424,0.0002377751,0.0006989082,0.0001257926],"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":[0.0004859991,0.0001926772,0.0005800039,0.00002857617,0.0001968249,4.097417e-7,0.0001477614,0.000009625031,0.9867861,0.000017826,0.01091661,0.0006375668],"study_design_scores_gemma":[0.0006862549,0.001037377,0.004723676,0.00003400966,0.00002351562,0.000009795118,0.00006013391,0.00001342595,0.9776765,0.0001242616,0.01553154,0.00007948015],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9946271,0.00123531,0.00346672,0.0001758994,0.0001986658,0.0001396938,0.00005462198,0.000001975922,0.00009997503],"genre_scores_gemma":[0.9957966,0.0001267799,0.00327592,0.00002706619,0.0003772491,0.000002504211,0.00005940806,0.00001949457,0.0003149394],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.009109586,"threshold_uncertainty_score":0.3452176,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.03771281804042347,"score_gpt":0.3584616694396966,"score_spread":0.3207488513992731,"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."}}