{"id":"W4211081279","doi":"10.1007/s11130-021-00944-1","title":"Physico-chemical Properties and Sensorial Appreciation of a New Fermented Probiotic Beverage Enriched with Pea and Rice Proteins","year":2022,"lang":"en","type":"article","venue":"Plant Foods for Human Nutrition","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":false,"ca_institutions":"Bio-K+ International (Canada); Institut National de la Recherche Scientifique","funders":"Département Caractérisation et Élaboration des Produits Issus de l’Agriculture, Institut National de la Recherche Agronomique; Ministère de l'Économie, de l’Innovation et des Exportations du Québec","keywords":"Food science; Fermentation; Titratable acid; Chemistry; Pea protein; Nutraceutical; Lactic acid; Probiotic; Bacteria; Biology","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":[0.0001194025,0.0002244628,0.0001496835,0.0001588613,0.0001399422,0.000213984,0.0001042749,0.0002315075,0.0008585259],"category_scores_gemma":[0.0002064178,0.0001066445,0.0001941232,0.0001408778,0.000189774,0.0002684447,0.0002236318,0.000356615,0.00008770148],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00007348327,"about_ca_system_score_gemma":0.00007609341,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002884651,"about_ca_topic_score_gemma":0.000248666,"domain_scores_codex":[0.9999464,0.0000117738,0.000002793967,0.00001700073,0.00001164413,0.00001042198],"domain_scores_gemma":[0.9999398,0.00001378265,0.00001122094,0.000004020789,0.00001321887,0.00001800476],"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":[0.0002279822,0.000009920715,0.0001446471,0.00001143477,0.000002906788,0.00001923289,0.00001481277,0.00000969916,0.999002,0.00001723626,0.00000709454,0.0005330645],"study_design_scores_gemma":[0.00001739306,0.0006224019,0.0160253,0.000004840623,0.0000376247,0.0001726096,0.0001169981,0.0009624233,0.9810055,0.00005466515,0.0009697936,0.00001029581],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9981471,0.0004088556,0.001037994,0.00004037458,0.00001729478,0.000004693828,0.00007861999,0.0000115216,0.00025357],"genre_scores_gemma":[0.9976546,0.0001900687,0.001323802,0.00002800675,0.000007620131,0.000005487198,0.0001330692,0.000009699037,0.0006476711],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0008585259,"threshold_uncertainty_score":0.00287205,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.03097310941020558,"score_gpt":0.1940043649198208,"score_spread":0.1630312555096152,"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."}}