{"id":"W2002911910","doi":"10.1002/star.201100128","title":"Structural modification of waxy, regular, and high‐amylose maize and hulless barley starches on partial acid hydrolysis and their impact on physicochemical properties and chemical modification","year":2012,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":40,"is_retracted":false,"has_abstract":true,"ca_institutions":"Memorial University of Newfoundland; University of Alberta","funders":"","keywords":"Amylose; Chemistry; Hydrolysis; Acid hydrolysis; Crystallinity; Maize starch; Food science; Biochemistry; Nuclear chemistry; Starch; Crystallography","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":[0.000219384,0.0003004239,0.000364486,0.0001057381,0.0001746021,0.00009012572,0.00009285323,0.0001186106,0.00001060266],"category_scores_gemma":[0.00004510119,0.0001990809,0.00005008608,0.000090252,0.0005284497,0.000288058,0.0000846063,0.0002296467,0.000001083185],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006074031,"about_ca_system_score_gemma":0.00001493915,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001443876,"about_ca_topic_score_gemma":0.000001992013,"domain_scores_codex":[0.9985439,0.0001818986,0.0002776577,0.000390925,0.0002543674,0.0003512806],"domain_scores_gemma":[0.9992172,0.0001062793,0.0001077351,0.0002928922,0.00006623931,0.0002096816],"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":[0.007872802,0.0001225574,0.001580035,0.0001649583,0.00007779912,1.994733e-7,0.006344702,0.00001533794,0.9539257,0.0004047209,0.00002011842,0.02947106],"study_design_scores_gemma":[0.001135443,0.00144451,0.03174506,0.0001315497,0.0000614165,0.00001431237,0.0006923692,0.008996915,0.9540882,0.001314174,0.00004611826,0.0003299885],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9967868,0.001560746,0.000009222897,0.001074669,0.00004828014,0.0003465201,0.00008599187,0.00004307228,0.00004470575],"genre_scores_gemma":[0.9994276,0.00008150996,0.0001754065,0.00006514927,0.0001180492,0.00003378102,0.00006282485,0.0000282425,0.000007412918],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03016502,"threshold_uncertainty_score":0.8118283,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.05017189884496289,"score_gpt":0.2764136703500448,"score_spread":0.2262417715050819,"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."}}