{"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006374537,0.0001052342,0.0001164316,0.000008164461,0.000183554,0.00003409026,0.0001178109,0.00004849732,0.00005996004],"category_scores_gemma":[0.00001749695,0.00004037498,0.00004350389,0.0002266216,0.00005979654,0.00005711396,0.00005112093,0.00008274992,0.000002039777],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001976616,"about_ca_system_score_gemma":0.000006203585,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002755279,"about_ca_topic_score_gemma":0.00002551186,"domain_scores_codex":[0.9992726,0.0000440552,0.000145095,0.0002304157,0.0001496334,0.0001582364],"domain_scores_gemma":[0.999716,0.000007791727,0.00009120403,0.00004021542,0.00008284114,0.00006190611],"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":[0.00009289436,0.00009597132,0.003479395,0.00004650955,0.00001789435,0.000001016771,0.0003466683,0.000004260395,0.995243,0.0000112949,0.0003615069,0.0002996644],"study_design_scores_gemma":[0.003222437,0.001464274,0.3950475,0.0003031488,0.0001210154,0.00001770196,0.002298654,0.0007368625,0.5672032,0.0001870151,0.02871572,0.0006823922],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.995219,0.0004613741,0.00000150719,0.003769879,0.00006288982,0.0003346845,0.000120221,0.00001652956,0.0000139336],"genre_scores_gemma":[0.9989095,0.0001564568,0.0001514994,0.0004853976,0.0001842654,0.000007442498,0.00008125586,0.00000125313,0.00002286715],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4280397,"threshold_uncertainty_score":0.1646444,"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."}}