{"id":"W2603739608","doi":"10.1007/s13197-017-2592-x","title":"Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract","year":2017,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":77,"is_retracted":false,"has_abstract":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Probiotic; Food science; Rheology; Chemistry; Biology; Bacteria; Materials science; Composite 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":[0.0001479579,0.0003139692,0.0004120219,0.0001585195,0.0001743193,0.0002346378,0.0001457889,0.0002412878,0.001179787],"category_scores_gemma":[0.0003251446,0.0001542748,0.0003069654,0.000196893,0.0001927999,0.0002227009,0.000225229,0.0004459766,0.0001355301],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001119646,"about_ca_system_score_gemma":0.0001428667,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001430215,"about_ca_topic_score_gemma":0.001560619,"domain_scores_codex":[0.9998971,0.00002391852,0.00001158797,0.00002455265,0.00002020255,0.00002272374],"domain_scores_gemma":[0.9998658,0.00002754559,0.00002419852,0.00001007346,0.00003214585,0.00004017347],"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":[0.003922413,0.0001906355,0.00133205,0.000139749,0.00003395972,0.0001124129,0.0001119046,0.00008681235,0.991594,0.00002096046,0.00006058301,0.002394593],"study_design_scores_gemma":[0.0001183896,0.006704787,0.07878338,0.00004726618,0.0003298879,0.000206009,0.0004502313,0.001186565,0.909668,0.00005374364,0.002411733,0.00003997219],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.99887,0.00057746,0.00008023297,0.00002583157,0.00002473404,0.000005815389,0.0001073456,0.000004688705,0.0003038658],"genre_scores_gemma":[0.9978415,0.0002843898,0.0002783275,0.00002404859,0.00000925872,0.00000832348,0.0002377086,0.000006506947,0.001309884],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001430215,"threshold_uncertainty_score":0.003946781,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02175128892005565,"score_gpt":0.225536543882208,"score_spread":0.2037852549621524,"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."}}