{"id":"W2589075025","doi":"10.1111/1750-3841.13646","title":"Effect of Vitamin D <sub>3</sub> Fortification and Saskatoon Berry Syrup Addition on the Flavor Profile, Acceptability, and Antioxidant Properties of Rooibos Tea ( <i>Aspalathus linearis</i> )","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Tea Polyphenols and Effects","field":"Medicine","cited_by":15,"is_retracted":false,"has_abstract":true,"ca_institutions":"Agriculture and Agri-Food Canada; St. Boniface Hospital; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation","keywords":"Food science; Aftertaste; Flavor; Antioxidant; Fortification; Chemistry; Astringent; Vitamin; Polyphenol; Health benefits; Vitamin C; Berry; Taste; Sweetness; Vitamin E; Medicine; Traditional medicine; Biochemistry; Biology; Botany","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":true,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002334909,0.0001194727,0.0003361062,0.0001222581,0.0002799693,0.00007843533,0.0002238501,0.00005377329,0.000002719066],"category_scores_gemma":[0.001301859,0.00006310918,0.00007158399,0.0001302409,0.001075271,0.0004599827,0.00007736118,0.000222012,5.188863e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000306459,"about_ca_system_score_gemma":0.0001472046,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0000111281,"about_ca_topic_score_gemma":0.000007636912,"domain_scores_codex":[0.9986221,0.00008219635,0.0003949412,0.0001796624,0.0005543426,0.000166811],"domain_scores_gemma":[0.9983503,0.0001528556,0.0007665553,0.000364244,0.0002581831,0.0001078195],"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":[0.0003815631,0.00008542174,0.008299837,0.0003188342,0.00001879679,0.000001971863,0.000575381,0.000001781158,0.9553174,0.00002993064,0.00006246039,0.03490659],"study_design_scores_gemma":[0.0005468134,0.004176807,0.2773352,0.0005182854,0.00006535515,0.00006251047,0.0001280139,0.0003500456,0.7167501,0.00001603822,0.000005122349,0.00004574161],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9981402,0.0002377486,0.00002429637,0.000844834,0.0001311105,0.0005228376,0.00001127357,0.000004699883,0.00008297064],"genre_scores_gemma":[0.9997353,0.00005438563,0.00007470627,0.00002579091,0.00008849709,0.000007988973,3.933645e-7,0.00000703711,0.000005883799],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.2690353,"threshold_uncertainty_score":0.3961881,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01827095319569081,"score_gpt":0.2648143248327425,"score_spread":0.2465433716370517,"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."}}