{"id":"W2040238953","doi":"10.1111/j.1365-2621.2007.01501.x","title":"Effect of cream treatment on phospholipids and protein recovery in butter‐making process","year":2008,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":73,"is_retracted":false,"has_abstract":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Chromatography; Sphingomyelin; Phospholipid; Food science; Dilution; Biochemistry; Membrane","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":[0.0006677965,0.0001143545,0.0002508649,0.0003411923,0.00007755127,0.00002268306,0.0007608805,0.00009085725,0.000009592723],"category_scores_gemma":[0.0003670896,0.00004562656,0.00005686008,0.0006541652,0.0004683449,0.0002331762,0.00007481401,0.0001514405,0.000001710613],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001833136,"about_ca_system_score_gemma":0.00005524744,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002281152,"about_ca_topic_score_gemma":0.00003154365,"domain_scores_codex":[0.9986353,0.00004744277,0.0003944861,0.0002054594,0.0005300522,0.0001872517],"domain_scores_gemma":[0.9991788,0.00009411971,0.0003980241,0.00005435538,0.0002375544,0.00003715805],"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":[0.000605967,0.0003986782,0.02446197,0.00001008845,0.00004616286,0.0001061185,0.0002207193,0.0001052046,0.7353767,0.0006961006,0.000005713334,0.2379666],"study_design_scores_gemma":[0.0005649038,0.02202191,0.005323829,0.0002959677,0.000003899892,0.0007158283,0.0001074591,0.00003316998,0.968957,0.00156331,0.0003106123,0.0001020878],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9981568,0.0001925396,0.000006112888,0.0008419575,0.000230563,0.0002371831,0.000006154491,0.00001471096,0.0003139208],"genre_scores_gemma":[0.9997925,0.00003215378,0.00004023335,0.00002197028,0.00007966245,0.00001937693,2.872836e-7,8.146152e-7,0.0000130411],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2378645,"threshold_uncertainty_score":0.1860597,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01841889595341973,"score_gpt":0.2805402488255845,"score_spread":0.2621213528721648,"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."}}