{"id":"W2995360003","doi":"10.1016/j.foodres.2019.108919","title":"The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography","year":2019,"lang":"en","type":"article","venue":"Food Research International","topic":"Food composition and properties","field":"Nursing","cited_by":19,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Saskatchewan; Canadian Light Source (Canada); University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Institutes of Health Research; Institute of Nutrition, Metabolism and Diabetes; China Sponsorship Council; Western Grains Research Foundation","keywords":"Synchrotron; X-ray microtomography; Phase (matter); Reduction (mathematics); Materials science; Gas phase; Synchrotron radiation; Sodium; Chemistry; Optics; Physics; Metallurgy; Mathematics; Geometry","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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002654013,0.0001917629,0.000149818,0.0001391621,0.000298361,0.000321752,0.0002925996,0.0003008185,0.00159692],"category_scores_gemma":[0.0003473456,0.0002250253,0.0001950635,0.000163735,0.0004871933,0.0002812071,0.0001702174,0.0003872789,0.0002108981],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002345555,"about_ca_system_score_gemma":0.0002369062,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.003121355,"about_ca_topic_score_gemma":0.003638667,"domain_scores_codex":[0.9998573,0.00003086061,0.000009361662,0.00002423525,0.00004275274,0.00003540164],"domain_scores_gemma":[0.999733,0.0001315017,0.00004111018,0.00002381618,0.00005492187,0.00001555259],"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":[0.0006537235,0.00001689382,0.0006149035,0.00003998705,0.000007120903,0.00004787914,0.0001150826,0.00006599053,0.9969645,0.00007539353,0.0000493519,0.001349135],"study_design_scores_gemma":[0.00001327666,0.0001579775,0.004322991,0.0000037497,0.000007227322,0.00004638838,0.0001162396,0.0004027755,0.9940429,0.00003502791,0.0008468223,0.000004673062],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9955812,0.0008180832,0.001561208,0.0001517958,0.00002275911,0.00001555388,0.0001093467,0.00004883167,0.001691103],"genre_scores_gemma":[0.9957507,0.0004679653,0.001648616,0.00005326961,0.000007202057,0.00001056089,0.0001287801,0.00003557412,0.00189717],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003121355,"threshold_uncertainty_score":0.006206334,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.05463787528136679,"score_gpt":0.3671648138362428,"score_spread":0.3125269385548761,"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."}}