{"id":"W3010155226","doi":"10.3390/nu12030648","title":"Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture","year":2020,"lang":"en","type":"article","venue":"Nutrients","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":53,"is_retracted":false,"has_abstract":true,"ca_institutions":"Network for Business Sustainability; Lawson Health Research Institute; Western University","funders":"Natural Sciences and Engineering Research Council of Canada; W. Garfield Weston Foundation; Ontario Centres of Excellence","keywords":"Starter; Weissella; Fermentation; Food science; Anacardium; Pediococcus; Lactococcus; Biology; Biotechnology; Leuconostoc; Lactobacillus; Lactococcus lactis; Lactic acid; Bacteria; 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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002717108,0.0004187685,0.0002876017,0.000327017,0.0001841997,0.0004570226,0.0001587562,0.000232634,0.0005087325],"category_scores_gemma":[0.0003136691,0.0001360498,0.0002938765,0.0004212204,0.0001963181,0.0003175497,0.000252281,0.0004610014,0.0001464292],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001473836,"about_ca_system_score_gemma":0.0001748367,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001252221,"about_ca_topic_score_gemma":0.00109905,"domain_scores_codex":[0.9997754,0.00005075977,0.00002495149,0.0000512405,0.00005142629,0.00004634804],"domain_scores_gemma":[0.9998185,0.00005129914,0.00004006616,0.0000109764,0.00004702287,0.00003209275],"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":[0.0002503783,0.00007512658,0.001149523,0.00002612711,0.000006530513,0.000090621,0.00009661387,0.00004116974,0.9972268,0.00001147498,0.00001214798,0.001013481],"study_design_scores_gemma":[0.0000130384,0.002504148,0.1082522,0.00002578053,0.00008177089,0.0002829226,0.0005541786,0.0008393895,0.886499,0.00003630922,0.000882527,0.00002875777],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9988647,0.0002355511,0.0002373712,0.00002296643,0.000007753725,0.0000190474,0.0002454013,0.000007112797,0.0003602472],"genre_scores_gemma":[0.9961689,0.0003162317,0.001578764,0.00003771443,0.00001228158,0.00003296395,0.0008084989,0.000009949358,0.001034743],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001252221,"threshold_uncertainty_score":0.002489865,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.03274570114787389,"score_gpt":0.2280563103966742,"score_spread":0.1953106092488003,"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."}}