{"id":"W3205273015","doi":"10.3390/foods10102393","title":"Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes","year":2021,"lang":"en","type":"article","venue":"Foods","topic":"Sensory Analysis and Statistical Methods","field":"Agricultural and Biological Sciences","cited_by":33,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of British Columbia","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Rosmarinus; Food science; Officinalis; Flavour; Lactobacillus rhamnosus; Streptococcus thermophilus; Chemistry; Lactobacillus; Lactic acid; Probiotic; Bacteria; Biology; Essential oil; Fermentation; Botany","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":[0.0002544272,0.000137145,0.0003127838,0.000008219737,0.00008663943,0.00003368805,0.00006211541,0.00006355918,0.0001746927],"category_scores_gemma":[0.0002763211,0.00005332155,0.00009919226,0.0001705638,0.00009307126,0.00003488482,0.00004804761,0.00009672832,0.000004170729],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0000152941,"about_ca_system_score_gemma":0.000005932457,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001113131,"about_ca_topic_score_gemma":0.00005305504,"domain_scores_codex":[0.998723,0.0004457937,0.0002338255,0.000282377,0.0001380519,0.0001770076],"domain_scores_gemma":[0.9990945,0.0006256131,0.00007531581,0.0000560006,0.00008529649,0.00006322958],"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":[0.0002125741,0.0001120903,0.001600297,0.00006996324,0.00003938612,0.000009417128,0.00002651937,0.000002506464,0.9587967,0.0001943989,0.0002074922,0.0387287],"study_design_scores_gemma":[0.0003508939,0.001402987,0.01394171,0.00005910958,0.00008983564,0.00001512068,0.00008364394,0.0001407699,0.9832234,0.00005666817,0.0005052355,0.000130663],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9988281,0.0001512846,0.0000268663,0.0004000308,0.00005114485,0.000175022,0.000219982,0.0000166879,0.0001308794],"genre_scores_gemma":[0.9986449,0.00001803952,0.0005345368,0.0001049492,0.0001107933,0.000007628042,0.0002540505,0.000001247834,0.000323835],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03859804,"threshold_uncertainty_score":0.217439,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.06329278784841855,"score_gpt":0.2747957388282719,"score_spread":0.2115029509798533,"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."}}