{"id":"W2004774690","doi":"10.1159/000339396","title":"Food-Cooking Processes Modulate Allergenic Properties of Hen’s Egg White Proteins","year":2012,"lang":"en","type":"article","venue":"International Archives of Allergy and Immunology","topic":"Food Allergy and Anaphylaxis Research","field":"Medicine","cited_by":15,"is_retracted":false,"has_abstract":true,"ca_institutions":"McMaster University","funders":"","keywords":"Egg white; Food allergy; Food science; Chemistry; Steaming; Egg albumen; Ovalbumin; Biology; Allergy; Immunology; Immune system","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":[0.0001241492,0.0003985902,0.0001438684,0.00009731806,0.00007966776,0.0001500902,0.00009028977,0.0001461924,0.0009570723],"category_scores_gemma":[0.0001081896,0.00009326584,0.000182862,0.00007944344,0.0001677114,0.0001773813,0.0001181974,0.000216349,0.0001119074],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00008344294,"about_ca_system_score_gemma":0.00007685343,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001897853,"about_ca_topic_score_gemma":0.0002388658,"domain_scores_codex":[0.999949,0.00001171045,0.000003721498,0.00001220749,0.000008638032,0.0000148588],"domain_scores_gemma":[0.9999251,0.00001416149,0.00002804906,0.000004841114,0.00001283228,0.00001500505],"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":[0.0004023313,0.00005924599,0.001052382,0.00006961278,0.000007992855,0.00004378385,0.00001878193,0.00002506404,0.9975044,0.0000140617,0.00001016219,0.0007922381],"study_design_scores_gemma":[0.0000401254,0.001426856,0.08840572,0.000009273574,0.00005870207,0.0001892037,0.00009102288,0.0006028953,0.908375,0.00004199107,0.0007527199,0.000006403194],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9989348,0.0005276804,0.0002667593,0.00001287393,0.000004789128,0.000008502774,0.00002676991,0.000005229837,0.000212615],"genre_scores_gemma":[0.9988443,0.0003587664,0.000359342,0.00002377042,0.000004999667,0.000009797484,0.00005331839,0.000004645949,0.0003410048],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0009570723,"threshold_uncertainty_score":0.003201723,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02156895251261952,"score_gpt":0.2553879932679721,"score_spread":0.2338190407553526,"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."}}