{"id":"W2034367468","doi":"10.1094/cchem-10-13-0212-r","title":"Structural Modifications of Gluten Proteins in Strong and Weak Wheat Dough During Mixing","year":2014,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Celiac Disease Research and Management","field":"Medicine","cited_by":89,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Guelph","funders":"Agriculture and Agri-Food Canada","keywords":"Chemistry; Gluten; Wheat flour; Food science; Wheat gluten; Protein secondary structure; Disulfide bond; Mixing (physics); Biochemistry","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":[0.00006217675,0.00007409327,0.0001342293,0.00002926168,0.00003246291,0.00001052818,0.00005231743,0.00003519615,0.00006378255],"category_scores_gemma":[0.00005638223,0.00006812907,0.00002968877,0.00006960636,0.00005690483,0.00003922854,0.00006551117,0.0001067585,0.000001096077],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005366629,"about_ca_system_score_gemma":0.00003285368,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001067229,"about_ca_topic_score_gemma":0.000009542454,"domain_scores_codex":[0.9993473,0.000008287007,0.0001385556,0.0001661821,0.0001556677,0.0001840124],"domain_scores_gemma":[0.9995777,0.00001179337,0.00003100853,0.0002060357,0.00003119626,0.0001422583],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.0003366513,0.000152888,0.05465393,0.005459256,0.00009407859,0.00002059284,0.0002310033,0.00007680518,0.9283251,0.0005764186,0.000255705,0.009817557],"study_design_scores_gemma":[0.004356191,0.00005968016,0.6424693,0.0004906415,0.00007246256,0.00002818769,0.0006473226,0.003657075,0.3469525,0.0003017374,0.0007287647,0.0002360972],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.972658,0.0001647606,0.00002234113,0.0002691057,0.000005461224,0.0002166123,0.000005651105,0.00001643044,0.02664159],"genre_scores_gemma":[0.9987146,0.00003810499,0.000147608,0.000004480465,0.0000733958,0.00003042365,0.00002786522,0.000008129271,0.0009554535],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.5878154,"threshold_uncertainty_score":0.2778223,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01475132143381937,"score_gpt":0.2707370283551422,"score_spread":0.2559857069213228,"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."}}