{"id":"W2990540629","doi":"10.1111/1750-3841.14908","title":"Sensory and Physical Characteristics of Pan Bread Fortified with Thermally Treated Split Yellow Pea ( <i>Pisum sativum</i> L.) Flour","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food composition and properties","field":"Nursing","cited_by":26,"is_retracted":false,"has_abstract":true,"ca_institutions":"Canadian Science Centre for Human and Animal Health; St. Boniface Hospital; Canadian International Grains Institute; University of Manitoba","funders":"Saskatchewan Pulse Growers","keywords":"Flavor; Food science; Aroma; Sativum; Chemistry; Fortification; Sensory analysis; Biology; Horticulture","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":[0.0003070759,0.0001125336,0.0002792106,0.0001156442,0.00009038479,0.00007634526,0.0002104618,0.00002744581,0.00000802637],"category_scores_gemma":[0.00002600677,0.00007248364,0.0000558464,0.0002320351,0.0003493006,0.0003587469,0.00002717137,0.0001878274,0.000004846482],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003067196,"about_ca_system_score_gemma":0.00008409403,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000008787579,"about_ca_topic_score_gemma":0.000002881135,"domain_scores_codex":[0.9988732,0.00005372862,0.0002819587,0.0001413304,0.0004585673,0.0001911746],"domain_scores_gemma":[0.9990131,0.00005516331,0.0003706141,0.00015299,0.0003080787,0.0001001098],"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":[0.00197193,0.0001408053,0.006099739,0.00004852184,0.00003045111,0.000007477508,0.002497415,0.00001464006,0.9705233,0.00006138335,0.00002067199,0.01858364],"study_design_scores_gemma":[0.001867209,0.01889567,0.2007521,0.0005047965,0.0001140145,0.0005460283,0.00093982,0.002356277,0.7731032,0.0002098879,0.0003712753,0.0003396981],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9982808,0.00004425651,0.00001053308,0.0005118675,0.0001965674,0.00009660629,0.000007323893,0.000009481232,0.0008425971],"genre_scores_gemma":[0.9994125,0.000004112377,0.0002847342,0.000133444,0.00008058109,3.903108e-7,3.497275e-7,0.000009362841,0.00007452638],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1974201,"threshold_uncertainty_score":0.2955797,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01768780537395038,"score_gpt":0.2401307986533826,"score_spread":0.2224429932794323,"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."}}