{"id":"W2164361327","doi":"10.5539/jfr.v3n3p144","title":"Emulsifying and Antioxidant Properties of a Shrimp (Pandalus borealis) Hydrolysate Conjugated With Xylose or Dextran Through the Maillard Reaction by Dry-Heating in Mild Conditions","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":4,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"European Regional Development Fund; Conseil Régional de Bretagne; European Commission","keywords":"Maillard reaction; Xylose; Hydrolysate; Chemistry; Shrimp; Food science; Antioxidant; Browning; Biochemistry; Chromatography; Fermentation; Biology; Hydrolysis","routes":{"ca_aff":false,"ca_fund":false,"ca_venue":true,"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":[0.0001769133,0.0004274093,0.0001346032,0.0001105627,0.00007531576,0.000155314,0.00008164645,0.0001969686,0.0005658409],"category_scores_gemma":[0.00009628294,0.0001144513,0.0001755498,0.00007763643,0.0001598569,0.0001351667,0.0001098773,0.0002744036,0.0001262524],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00008702453,"about_ca_system_score_gemma":0.00008022918,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000277249,"about_ca_topic_score_gemma":0.0003969742,"domain_scores_codex":[0.9999361,0.00001372217,0.000007258282,0.00001704263,0.00001531899,0.00001049632],"domain_scores_gemma":[0.9999243,0.00001029143,0.00003573182,0.000005714311,0.000009135728,0.0000146897],"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":[0.00002916334,0.000005453141,0.00005336304,0.0000108484,0.000001865963,0.000008220509,0.000004644964,0.000009148976,0.9995568,0.000006751632,0.00000228548,0.0003113477],"study_design_scores_gemma":[0.000003437789,0.0002566719,0.003045401,0.000002017748,0.0000116289,0.00006292506,0.000007854199,0.0001033732,0.9962334,0.000006173244,0.0002646456,0.000002470434],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9980573,0.0003733187,0.001063089,0.00001979262,0.000006845238,0.000008034384,0.00005146017,0.00001658655,0.0004034083],"genre_scores_gemma":[0.9967265,0.000314006,0.001531088,0.00002784653,0.000005598424,0.000009928485,0.0001425763,0.000008416308,0.001234051],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0005658409,"threshold_uncertainty_score":0.001892865,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.04912690604689046,"score_gpt":0.3196555695746582,"score_spread":0.2705286635277677,"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."}}