{"id":"W2007442219","doi":"10.1021/jf000893e","title":"Pearling of Hull-less Barley:  Product Composition and Gel Color of Pearled Barley Flours As Affected by the Degree of Pearling","year":2000,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":50,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Alberta","funders":"University of Alberta","keywords":"Chemistry; Food science; Starch; Composition (language)","routes":{"ca_aff":true,"ca_fund":true,"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":[0.0001969008,0.0001689375,0.0003957282,0.00002299939,0.0001197248,0.00004047305,0.0001568576,0.00008619874,0.00003761346],"category_scores_gemma":[0.00002802261,0.00009302759,0.0001248633,0.0001352116,0.0001694401,0.0001626839,0.00002868957,0.0002821172,2.96364e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000215816,"about_ca_system_score_gemma":0.00001822978,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00003873205,"about_ca_topic_score_gemma":0.000001900327,"domain_scores_codex":[0.9987952,0.00007596883,0.0005341212,0.0001379954,0.0003049686,0.0001517599],"domain_scores_gemma":[0.9989185,0.00006482479,0.0004867131,0.00009618184,0.0003479634,0.00008582093],"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":[0.0008844418,0.0001390842,0.0002253024,0.000324967,0.0001244297,9.511044e-7,0.001252299,0.00009136285,0.9922096,0.000001621765,0.0002930335,0.004452892],"study_design_scores_gemma":[0.0010934,0.001361751,0.0230183,0.0006160828,0.0001802281,0.0005694344,0.002821158,0.00004399413,0.9700733,0.00001624153,0.00005421044,0.0001519017],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9929882,0.005133022,8.021462e-7,0.001031734,0.00006848841,0.0001186614,0.00002004864,0.000008933784,0.000630118],"genre_scores_gemma":[0.9994063,0.0001657281,0.0001399385,0.00002566442,0.0001512863,0.000001340146,0.00001174847,0.000008315787,0.00008968125],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.02279299,"threshold_uncertainty_score":0.3793555,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01551058933688106,"score_gpt":0.2079377226634307,"score_spread":0.1924271333265497,"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."}}