{"id":"W2588306649","doi":"10.1016/j.foodhyd.2017.02.005","title":"Seaweeds: A traditional ingredients for new gastronomic sensation","year":2017,"lang":"en","type":"article","venue":"Food Hydrocolloids","topic":"Seaweed-derived Bioactive Compounds","field":"Agricultural and Biological Sciences","cited_by":176,"is_retracted":false,"has_abstract":false,"ca_institutions":"Université Laval","funders":"","keywords":"Limiting; Algae; Spirulina (dietary supplement); Dietary fiber; Advertising; Food science; Geography; Botany; Biology; Business; Ecology; Engineering; Raw material","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":[0.00009427858,0.000371389,0.0001588195,0.0003625344,0.0001677012,0.0005401583,0.0001211893,0.0003393886,0.002284694],"category_scores_gemma":[0.00009554065,0.00006379141,0.0002110885,0.0002042409,0.0002369965,0.0006050383,0.0004112982,0.0005378426,0.0003203878],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000157633,"about_ca_system_score_gemma":0.0001386614,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002586418,"about_ca_topic_score_gemma":0.0005998033,"domain_scores_codex":[0.9999665,0.0000050287,0.000002703266,0.000007857929,0.00001192854,0.000005984813],"domain_scores_gemma":[0.9999496,0.000007827325,0.000008534683,0.000002913177,0.00001255516,0.00001855197],"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":[0.000474861,0.00007414706,0.0005582774,0.00110342,0.00003349313,0.0004773487,0.0001328221,0.00008929193,0.9016778,0.00273461,0.001125632,0.0915182],"study_design_scores_gemma":[0.0001041559,0.001706268,0.01370841,0.0004006168,0.0002680221,0.002627285,0.0007972184,0.001112424,0.802587,0.00392545,0.1726985,0.00006453371],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.6786561,0.254054,0.0249661,0.004128999,0.002177432,0.0001524476,0.0006570502,0.0003818676,0.03482601],"genre_scores_gemma":[0.9018695,0.06002017,0.01400029,0.001227863,0.0004841465,0.000038465,0.0002225546,0.00005437011,0.0220826],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002284694,"threshold_uncertainty_score":0.007643104,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0967929623168518,"score_gpt":0.250659041068629,"score_spread":0.1538660787517772,"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."}}