{"id":"W2044479856","doi":"10.1016/j.foodchem.2011.09.006","title":"Comparison of lipid effects on structural features of hard and soft wheat flour proteins assessed by front-face fluorescence","year":2011,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":22,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"Ontario Ministry of Agriculture, Food and Rural Affairs","keywords":"Chemistry; Farinograph; Wheat flour; Soy protein; Fluorescence; Thioflavin; Food science; Biochemistry; Biophysics; Chromatography; Biology","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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000295526,0.0003196427,0.0001848411,0.0001081374,0.000245501,0.0002672009,0.000183333,0.0003223077,0.001880204],"category_scores_gemma":[0.0003988498,0.0002173852,0.0003154246,0.00009360181,0.0003846005,0.0003039093,0.000221861,0.0005704223,0.0002814676],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002244093,"about_ca_system_score_gemma":0.0001477721,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001252435,"about_ca_topic_score_gemma":0.00161582,"domain_scores_codex":[0.9998634,0.00002671727,0.000004866978,0.00003035075,0.00003302697,0.00004159615],"domain_scores_gemma":[0.9997317,0.0001228671,0.00003966219,0.00002159668,0.00004760602,0.00003652963],"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":[0.0004347379,0.00001502793,0.0001422476,0.00001722747,0.000004469593,0.0000153206,0.00002129803,0.00002931948,0.9986956,0.00001925097,0.0000103688,0.0005950785],"study_design_scores_gemma":[0.00001061101,0.0001986953,0.003851192,0.00000161541,0.000009972935,0.00003831196,0.00002474241,0.0002685178,0.9954033,0.00001475766,0.0001741001,0.000004267074],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9975677,0.0002806571,0.001278149,0.0000402958,0.000007380725,0.000007983762,0.00008696914,0.00001486224,0.000716087],"genre_scores_gemma":[0.9962059,0.0003295564,0.001411279,0.00005886033,0.00000531129,0.00001123877,0.0001736842,0.00002144242,0.001782605],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001880204,"threshold_uncertainty_score":0.006289899,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01999570041405457,"score_gpt":0.2531959552747474,"score_spread":0.2332002548606928,"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."}}