{"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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008839333,0.0001082671,0.0001565588,0.00001730122,0.000262958,0.00003362659,0.00006126379,0.00004025428,0.000007786027],"category_scores_gemma":[0.000006854645,0.00005117427,0.00003031585,0.0001054709,0.00003955911,0.00006815504,0.00005390397,0.00008559428,9.800724e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002621801,"about_ca_system_score_gemma":0.000006688816,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00006941984,"about_ca_topic_score_gemma":0.00003028001,"domain_scores_codex":[0.9993015,0.00003473191,0.0001522503,0.0002220274,0.0001411743,0.000148333],"domain_scores_gemma":[0.999759,0.00002571396,0.000107629,0.00002934648,0.00003162939,0.00004667397],"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":[0.0005578711,0.000380301,0.00009079711,0.0001401076,0.00002667758,5.402666e-7,0.0002523662,0.000001292629,0.9969417,0.0005258156,0.000126199,0.0009562873],"study_design_scores_gemma":[0.01858461,0.03170003,0.02979022,0.0007227328,0.0004636367,0.0002563935,0.003802579,0.002365287,0.8783365,0.02268115,0.009288696,0.002008142],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9979573,0.0001127931,0.00002200677,0.0002789524,0.00002717622,0.001279326,0.0002703138,0.00002938119,0.00002277131],"genre_scores_gemma":[0.9987686,0.00001470561,0.0002416045,0.00002143794,0.0001715112,0.0001409083,0.0005937199,0.000001735249,0.00004575394],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1186052,"threshold_uncertainty_score":0.2086826,"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."}}