{"id":"W3083266451","doi":"10.1016/j.foodchem.2020.128012","title":"Dry pasteurization of paprika (Capsicum annuum L.) by short time intensive microwave-infrared radiation: Inactivation of Salmonella Typhimurium and Aspergillus flavus considering quality degradation kinetics","year":2020,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":22,"is_retracted":false,"has_abstract":false,"ca_institutions":"McGill University","funders":"Ministry of Education, India; Ministry of Food Processing Industries","keywords":"Aspergillus flavus; Food science; Pasteurization; Chemistry; Pungency; DPPH; Pigment; Peroxidase; Carotenoid; Water activity; Moisture; Botany; Water content; Antioxidant; Pepper; Biology; Biochemistry; Enzyme","routes":{"ca_aff":true,"ca_fund":false,"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":[0.0001351487,0.0002482029,0.0001809832,0.0001121467,0.00008992502,0.0001847821,0.0001679667,0.0001677672,0.0005717894],"category_scores_gemma":[0.0001113035,0.00009386693,0.0002218424,0.00009077695,0.00012005,0.0001942469,0.0001360433,0.0003127028,0.0001260623],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001482446,"about_ca_system_score_gemma":0.0001372667,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009019837,"about_ca_topic_score_gemma":0.0008731909,"domain_scores_codex":[0.9999547,0.000007253821,0.000002360475,0.00001322152,0.0000092586,0.00001311913],"domain_scores_gemma":[0.9999317,0.00001335622,0.00002453861,0.000008180188,0.00001166021,0.00001050544],"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":[0.0000974663,0.000008745187,0.000211593,0.00003232477,0.00000384725,0.00001410816,0.0000109849,0.00006111559,0.9982545,0.000009082038,0.000006007534,0.001290289],"study_design_scores_gemma":[0.000004539046,0.0004829129,0.008915834,0.000003292833,0.00002494317,0.00006353839,0.00003087402,0.000602876,0.9893662,0.00001365873,0.0004878271,0.000003704824],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9973164,0.0007090112,0.001642432,0.00002489133,0.000006527458,0.000006657985,0.00003762757,0.00001646238,0.0002400546],"genre_scores_gemma":[0.9969949,0.00044898,0.001411262,0.00001285185,0.000002894967,0.000004990705,0.0000822372,0.00001045588,0.001031551],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0009019837,"threshold_uncertainty_score":0.001912832,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01946407813071279,"score_gpt":0.2588656905281354,"score_spread":0.2394016123974226,"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."}}