{"id":"W2172219123","doi":"10.1051/dst/2010021","title":"Effect of cream pasteurization, microfiltration and enzymatic proteolysis on in vitro cholesterol-lowering activity of buttermilk solids","year":2010,"lang":"en","type":"article","venue":"Dairy Science and Technology","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":20,"is_retracted":false,"has_abstract":true,"ca_institutions":"Université Laval","funders":"","keywords":"Chemistry; Pasteurization; Food science; Chromatography; Solubility; Pepsin; Proteolysis; Microfiltration; Hydrolysis; Enzymatic hydrolysis; Cholesterol; Enzyme; Biochemistry; Membrane; Organic chemistry","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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005642636,0.00008650158,0.0001583828,0.0002461695,0.00005135581,0.00001065151,0.0001547053,0.0001453474,0.000001130888],"category_scores_gemma":[0.0003246618,0.00006970738,0.00001537195,0.0003612532,0.00068607,0.00001590448,0.0001080436,0.0001065911,1.630954e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00000371822,"about_ca_system_score_gemma":0.00004126802,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002089547,"about_ca_topic_score_gemma":0.00002035218,"domain_scores_codex":[0.999323,0.0000233777,0.0001356166,0.0002640539,0.0001284107,0.0001255945],"domain_scores_gemma":[0.9995775,0.00001527005,0.0001043377,0.0002125482,0.00006401649,0.00002633464],"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":[0.00005905123,0.00004410454,0.009826737,0.00003590442,0.000004560302,3.763272e-7,0.00001349845,6.653518e-7,0.9543439,0.00002117262,6.4989e-7,0.03564934],"study_design_scores_gemma":[0.0002818067,0.0007214741,0.008017956,0.0000199998,0.000005269203,0.000009746896,0.000007594535,0.0001723462,0.9906486,0.00003655895,0.0000172378,0.00006142262],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9993651,0.00003235378,0.0001362444,0.0001793006,0.00002090113,0.0002145065,0.000004602909,0.000005781936,0.00004119577],"genre_scores_gemma":[0.9997861,0.0000220165,0.0001261119,0.00001761417,0.00001008529,0.00002667274,0.00000264674,0.000003544959,0.000005202311],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03630465,"threshold_uncertainty_score":0.2842585,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.00301708234983417,"score_gpt":0.232321759018892,"score_spread":0.2293046766690579,"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."}}