{"id":"W2893521294","doi":"10.5539/jfr.v7n6p37","title":"Purification and Partial Characterization of Melanoidins Fractions from Toasted Oak Heartwood, Comparison with Melanoidins from Roasted Coffee","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Advanced Glycation End Products research","field":"Biochemistry, Genetics and Molecular Biology","cited_by":5,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"Centre National de la Recherche Scientifique","keywords":"Melanoidin; Maillard reaction; Browning; Chemistry; Pentose; Food science; Flavour; Hydroxymethylfurfural; Organic chemistry; Fermentation; Catalysis; Furfural","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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006334891,0.0001117548,0.0002372894,0.0002018558,0.0001785874,0.00004714568,0.0002196443,0.0001289014,0.0000777141],"category_scores_gemma":[0.0003883873,0.00009163648,0.00003851101,0.0003621023,0.0003007913,0.00003813969,0.00008550123,0.0003803463,0.000007299298],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003373988,"about_ca_system_score_gemma":0.0002783678,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0000789842,"about_ca_topic_score_gemma":0.00008166835,"domain_scores_codex":[0.9979553,0.000413649,0.0004498021,0.0002754858,0.0006601032,0.000245648],"domain_scores_gemma":[0.9975746,0.00009715024,0.000339249,0.0003486517,0.001485028,0.0001553114],"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":[0.001003927,0.000182748,0.003529861,0.000009234941,0.0001497892,0.000001287332,0.0003418789,0.00001661026,0.9911403,0.00003482629,0.0003734113,0.003216138],"study_design_scores_gemma":[0.0008824075,0.002833684,0.03318034,0.00004456981,0.00002185374,0.00001262854,0.0001861445,0.000216825,0.9438911,0.0001067253,0.01853056,0.0000931241],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9889973,0.0004379547,0.008796838,0.00115752,0.0001082738,0.000225377,0.0001644963,0.00000421587,0.0001080618],"genre_scores_gemma":[0.9966598,0.0003273913,0.001717118,0.00001841572,0.0008431699,0.000008052963,0.0003139649,0.00002081044,0.00009132132],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.04724915,"threshold_uncertainty_score":0.3736827,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.06001079774446568,"score_gpt":0.3646256870050031,"score_spread":0.3046148892605375,"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."}}