{"id":"W2982191509","doi":"10.1002/cche.10234","title":"Effect of fermentation time on the nutritional properties of pea protein‐enriched flour fermented by <i>Aspergillus oryzae</i> and <i>Aspergillus niger</i>","year":2019,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Proteins in Food Systems","field":"Agricultural and Biological Sciences","cited_by":50,"is_retracted":false,"has_abstract":true,"ca_institutions":"Canadian Science Centre for Human and Animal Health; Agriculture and Agri-Food Canada; University of Manitoba; University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Aspergillus oryzae; Aspergillus niger; Fermentation; Solid-state fermentation; Food science; Chemistry; Chymotrypsin; Aspergillus; Enzyme; Biochemistry; Trypsin; Botany; Biology","routes":{"ca_aff":true,"ca_fund":true,"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":[0.0003438929,0.0001983528,0.0002962222,0.000005113814,0.00009037932,0.00002327646,0.0002474257,0.0001293285,0.0003114452],"category_scores_gemma":[0.000043734,0.00007115811,0.00007628291,0.0001357043,0.0001368809,0.00007185738,0.00007133011,0.0001309953,0.00002384221],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00004398066,"about_ca_system_score_gemma":0.00001093746,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00008482693,"about_ca_topic_score_gemma":0.000001335679,"domain_scores_codex":[0.9986898,0.0001399105,0.0003064202,0.0002911318,0.0003751561,0.0001975542],"domain_scores_gemma":[0.9994348,0.0001013924,0.0002072217,0.0001161597,0.00008230483,0.00005809392],"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":[0.0002848793,0.00009219094,0.0003817514,0.000286568,0.00002975078,5.279673e-7,0.00003755582,0.000002399769,0.9977428,0.00001476114,0.0005689916,0.0005578454],"study_design_scores_gemma":[0.0004943337,0.0006866463,0.0004323629,0.0001981187,0.00001228548,0.000008822383,0.0001051048,0.00005648093,0.9974863,0.00004153136,0.0003340634,0.0001439414],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9941391,0.0003268684,1.222277e-7,0.0003590454,0.00002249929,0.0009379684,0.0000835165,0.00003165261,0.004099192],"genre_scores_gemma":[0.9978412,0.0000133002,0.000002031086,0.00005310129,0.00007367435,0.0001077969,0.0001123004,0.000002864801,0.001793733],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003702063,"threshold_uncertainty_score":0.3410107,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.00581916114759912,"score_gpt":0.1747535865509151,"score_spread":0.168934425403316,"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."}}