{"id":"W2064220441","doi":"10.1007/s11947-009-0279-7","title":"Comparison of Physicochemical and Antioxidant Properties of Egg-White Proteins and Fructose and Inulin Maillard Reaction Products","year":2009,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Advanced Glycation End Products research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":70,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Maillard reaction; Chemistry; Fructose; Sugar; Inulin; Emulsion; Food science; Chromatography; Sucrose; Oxygen radical absorbance capacity; Antioxidant; Biochemistry; DPPH","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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002786652,0.000292096,0.0001497704,0.000271353,0.0001570647,0.0001990624,0.0001124181,0.0002197691,0.0007351405],"category_scores_gemma":[0.0003942996,0.0001061527,0.000254281,0.0002032157,0.0001357583,0.0002251193,0.00008274407,0.0002523746,0.000127099],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001077758,"about_ca_system_score_gemma":0.0001119385,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004330841,"about_ca_topic_score_gemma":0.0003232096,"domain_scores_codex":[0.9998953,0.00002639164,0.000008314594,0.00001521736,0.00003107318,0.00002362534],"domain_scores_gemma":[0.9997328,0.00006917618,0.00006298359,0.00001598098,0.00008273157,0.00003637494],"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":[0.000418903,0.00003488915,0.001122663,0.00003930444,0.00001892234,0.00003551694,0.00003528967,0.000089102,0.9959862,0.00006657514,0.00001909237,0.002133626],"study_design_scores_gemma":[0.000006263323,0.0003405031,0.008597362,0.000002537944,0.0000314733,0.00009712161,0.0000278248,0.0003778725,0.9900979,0.00002941394,0.0003866568,0.000004975735],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9979825,0.0005760297,0.0009821854,0.00001402171,0.000007557484,0.000006045692,0.00007388278,0.000007464708,0.0003502937],"genre_scores_gemma":[0.998237,0.0002938343,0.0006048792,0.00001667736,0.000007016333,0.00000565456,0.0001986023,0.000006307805,0.0006299707],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0007351405,"threshold_uncertainty_score":0.002459288,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01760582749595256,"score_gpt":0.2898686196000212,"score_spread":0.2722627921040687,"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."}}