{"id":"W3212031832","doi":"10.3390/molecules26216702","title":"Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation","year":2021,"lang":"en","type":"article","venue":"Molecules","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":31,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Manitoba","funders":"University of Johannesburg; National Research Foundation","keywords":"Chemistry; Fermentation; Kaempferol; Food science; Vanillic acid; Apigenin; Quercetin; Caffeic acid; Organic chemistry; Syringic acid; Luteolin; Phenolic acid; Gallic acid; Flavonoid","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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00001252919,0.00005794427,0.0001244532,0.00003053192,0.00001746025,0.000008236634,0.00002424194,0.00004052346,0.00002640764],"category_scores_gemma":[0.00002260728,0.00005783051,0.0000443117,0.0000870531,0.00003184356,0.00002849611,0.00001697618,0.00006058852,0.000003642877],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002089144,"about_ca_system_score_gemma":0.00001326593,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000003539882,"about_ca_topic_score_gemma":6.393124e-7,"domain_scores_codex":[0.9995455,0.00001271002,0.0001316453,0.0001043306,0.0001230244,0.00008280827],"domain_scores_gemma":[0.9997177,0.000008859285,0.00004888224,0.0001225313,0.00007343364,0.00002859086],"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":[0.00002481001,0.0001427386,0.0008860854,0.0001167388,0.00001968048,0.000009878296,0.000130772,0.00001499209,0.9980009,0.0003345232,0.00004408418,0.0002747893],"study_design_scores_gemma":[0.0004634119,0.0000232998,0.09754182,0.00006985762,0.00002834752,0.00002763061,0.0001749676,0.0001315123,0.9011483,0.0002928703,0.00005000091,0.00004794421],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9959314,0.0002084992,0.0006782243,0.0004095282,0.00002765143,0.00005809672,0.00000663633,0.0000203558,0.002659559],"genre_scores_gemma":[0.998049,0.00005818284,0.00132999,0.00006719158,0.00004870089,0.000005614726,0.00005328557,0.000009301112,0.0003787969],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.09685258,"threshold_uncertainty_score":0.235826,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02070883496126922,"score_gpt":0.2783531005843386,"score_spread":0.2576442656230694,"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."}}