{"id":"W4309492422","doi":"10.1002/cche.10623","title":"Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties","year":2022,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Food composition and properties","field":"Nursing","cited_by":24,"is_retracted":false,"has_abstract":true,"ca_institutions":"Research Manitoba; Cargill (Canada); Canadian Science Centre for Human and Animal Health; University of Manitoba; University of Saskatchewan; Agriculture and Agri-Food Canada","funders":"","keywords":"Cultivar; Soy protein; Food science; Protein quality; Chemistry; Plant protein; Protein efficiency ratio; Crop; Protein digestibility; Avena; Agronomy; Biotechnology; Biology; Feed conversion ratio","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":[0.0004255408,0.00006852277,0.0001576259,0.00001592853,0.0000571074,0.000008306227,0.00005980367,0.00003049868,0.00004834653],"category_scores_gemma":[0.00004081787,0.00005190536,0.00001820565,0.00006073157,0.000092569,0.00001772791,0.00006317584,0.0001752186,5.143706e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003392908,"about_ca_system_score_gemma":0.000006381567,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002768497,"about_ca_topic_score_gemma":0.000007452195,"domain_scores_codex":[0.9993477,0.0001952783,0.0001556269,0.0001062069,0.0001161816,0.00007896506],"domain_scores_gemma":[0.9996426,0.0001754541,0.0000558429,0.0001043184,0.000008032642,0.00001376506],"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":[0.004732925,0.00003482039,0.001176013,0.0006001766,0.000004012905,7.580333e-7,0.0008294935,0.00001107367,0.9913804,0.0000124511,0.00001869951,0.00119917],"study_design_scores_gemma":[0.0005227858,0.0002715768,0.00052365,0.00006608207,0.000003214705,0.000002747317,0.0003803821,0.00008408785,0.997912,0.0001125972,0.00006807602,0.00005274009],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.994891,0.0002116574,1.237457e-7,0.0003099266,0.00001385482,0.0001448796,0.00001112716,0.000006628037,0.004410759],"genre_scores_gemma":[0.9998644,0.000001570218,0.000003266008,0.00003191035,0.000008439788,0.00003400752,0.000002610114,0.000005306976,0.00004850138],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.006531654,"threshold_uncertainty_score":0.2116639,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01515168335127257,"score_gpt":0.2553522585474617,"score_spread":0.2402005751961891,"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."}}