{"id":"W2069596868","doi":"10.1080/09637480512331390655","title":"Effect of soybean fortification on Ghanaian fermented maize dough aroma","year":2005,"lang":"en","type":"article","venue":"International Journal of Food Sciences and Nutrition","topic":"Food composition and properties","field":"Nursing","cited_by":8,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"International Development Research Centre","keywords":"Chemistry; Aroma; Food science; Fermentation; Gas chromatography; Flavor; Acetic acid; Soy flour; Fortification; Chromatography; Organic chemistry","routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":true},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001119045,0.0003862221,0.000342692,0.0001523527,0.0001485131,0.0002505135,0.000111028,0.0001814297,0.001103623],"category_scores_gemma":[0.0002737632,0.0001417445,0.0002502741,0.0002225116,0.0001545615,0.0001805666,0.0002054968,0.0003014487,0.0001158227],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002717336,"about_ca_system_score_gemma":0.0002466438,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.004014703,"about_ca_topic_score_gemma":0.0103242,"domain_scores_codex":[0.9999131,0.00002127168,0.000006966588,0.00001895366,0.00001731702,0.00002243893],"domain_scores_gemma":[0.9998574,0.00002777287,0.00004479885,0.000009706057,0.0000237062,0.00003648284],"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":[0.001995937,0.00008493713,0.001595608,0.0001458389,0.00002013929,0.0001489489,0.00009847224,0.00008430942,0.9921828,0.00001096199,0.00002476965,0.003607378],"study_design_scores_gemma":[0.00005185784,0.007146329,0.07721855,0.0000515185,0.0001022355,0.0003032482,0.0005750155,0.0004801418,0.9112974,0.00002848738,0.002716311,0.00002881733],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9989196,0.0006628931,0.00008528547,0.00002462108,0.000007398181,0.000008562511,0.0001084493,0.000006817423,0.0001763074],"genre_scores_gemma":[0.9981446,0.0005030791,0.0006162828,0.00002658711,0.000002866595,0.000007674375,0.0001476012,0.000007583983,0.0005436369],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.004014703,"threshold_uncertainty_score":0.007982671,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02114125847175729,"score_gpt":0.3031501912408223,"score_spread":0.282008932769065,"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."}}