{"id":"W2898846350","doi":"10.1515/ijfe-2018-0184","title":"Comparison of Germination-Parboiling, Freeze-Thaw Cycle and High Pressure Processing on Phytochemical Content and Antioxidant Activity in Brown Rice Evaluated after Cooking and In-Vitro Digestion","year":2018,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"GABA and Rice Research","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"ca_institutions":"McGill University","funders":"Université de Strasbourg; National Natural Science Foundation of China","keywords":"Phytochemical; Parboiling; Chemistry; Food science; Antioxidant; ABTS; Digestion (alchemy); Germination; Brown rice; Oxygen radical absorbance capacity; In vitro; Botany; Chromatography; Biochemistry; Antioxidant capacity; Biology; DPPH","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":[0.0002207449,0.00006532848,0.0001372418,0.00006440792,0.00001712912,0.00003654274,0.00006662646,0.00004416207,0.000003319045],"category_scores_gemma":[0.00009114297,0.00003326554,0.00001508816,0.00008294777,0.00003679914,0.0001605809,0.00003406614,0.0001549499,5.744237e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002032904,"about_ca_system_score_gemma":0.000006296751,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005916426,"about_ca_topic_score_gemma":0.00003963002,"domain_scores_codex":[0.9993379,0.0000217965,0.0001983618,0.00009474065,0.0002543607,0.00009289381],"domain_scores_gemma":[0.9995688,0.0001105237,0.0001033237,0.00001208968,0.0001661842,0.00003905031],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.0002492644,0.00007758895,0.02985214,0.00002290447,0.0000166606,0.000004322186,0.0001372586,0.0002499617,0.9515713,0.000006013201,5.000961e-7,0.01781209],"study_design_scores_gemma":[0.0002849013,0.0002068988,0.79485,0.0002465896,0.000005332142,0.00001767553,0.00003949244,0.01797001,0.1863029,0.00002352081,0.000005296519,0.00004741822],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9990886,0.0005526153,0.00003743022,0.0001904412,0.0000556647,0.0000552037,0.000006233929,0.000003418288,0.0000103826],"genre_scores_gemma":[0.9997764,0.00003787276,0.00007846241,0.000004603699,0.00009727939,0.00000191102,8.304743e-7,9.550087e-7,0.000001678086],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7652684,"threshold_uncertainty_score":0.135653,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02764873657204494,"score_gpt":0.2933492752743684,"score_spread":0.2657005387023235,"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."}}