{"id":"W2063515382","doi":"10.1016/j.foodchem.2009.10.020","title":"Differences in viscosity and textural properties of selected barley cultivars as influenced by pearling and cooking","year":2009,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":23,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph; Agriculture and Agri-Food Canada","funders":"University of Saskatchewan","keywords":"Cultivar; Food science; Viscosity; Chemistry; Botany; Materials science; Biology; Composite material","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":[0.00004310378,0.0001287651,0.0001934638,0.0000214764,0.00007987308,0.00005376284,0.00007641233,0.0000806395,0.00000733195],"category_scores_gemma":[0.00005251127,0.000106677,0.00001532806,0.0001064444,0.0001004549,0.0001127845,0.00002561062,0.000162444,3.657576e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001981715,"about_ca_system_score_gemma":0.00001318991,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00008356107,"about_ca_topic_score_gemma":0.000003283042,"domain_scores_codex":[0.9993206,0.00002721694,0.0001841152,0.0001896999,0.0001170142,0.0001614143],"domain_scores_gemma":[0.9997422,0.00001514188,0.00006100325,0.00007826423,0.0000521553,0.00005121013],"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":[0.0003883064,0.00003803578,0.004558459,0.0001076199,0.000009512293,5.897756e-7,0.001552722,0.000001082055,0.9913151,0.00000110115,0.00001706546,0.00201043],"study_design_scores_gemma":[0.0004747736,0.0004927819,0.009549964,0.0003553137,0.000009607553,0.00001717836,0.0006437145,0.0002367875,0.9879937,0.00005558228,0.00001763326,0.0001529585],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9967558,0.002425845,7.354013e-7,0.0003027828,0.00001488936,0.00007849619,0.0000040442,0.00004108091,0.0003762959],"genre_scores_gemma":[0.999795,0.00001952961,0.00003411121,0.00009531779,0.00001588081,0.000003076695,0.000004644126,0.00000593337,0.0000265565],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.004991504,"threshold_uncertainty_score":0.4350161,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01152296499063521,"score_gpt":0.2149395478456129,"score_spread":0.2034165828549777,"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."}}