{"id":"W4312105810","doi":"10.1002/cche.10641","title":"Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products","year":2022,"lang":"en","type":"article","venue":"Cereal Chemistry","topic":"Protein Hydrolysis and Bioactive Peptides","field":"Biochemistry, Genetics and Molecular Biology","cited_by":3,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Aroma; Legume; Flavor; Odor; Food science; Fermentation; Chemistry; Biotechnology; Biology; Botany; Organic chemistry","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":[0.0002949765,0.0007281008,0.0004119268,0.0005597982,0.0001808304,0.000877352,0.000305503,0.0005167163,0.001299505],"category_scores_gemma":[0.0001638061,0.0002006285,0.0006602134,0.0005008691,0.0002390171,0.0006280644,0.0004015733,0.000836651,0.0004469425],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000445131,"about_ca_system_score_gemma":0.0003559751,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004796444,"about_ca_topic_score_gemma":0.0009402382,"domain_scores_codex":[0.9998469,0.00002251605,0.00001083763,0.00003636474,0.00004717423,0.0000361438],"domain_scores_gemma":[0.9999332,0.00001012557,0.00001820477,0.000005026241,0.0000220888,0.00001127484],"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":[0.00009101853,0.00008952287,0.0003264249,0.003167902,0.00006465343,0.0002324138,0.00004738856,0.0006183035,0.9409919,0.002769348,0.0004956127,0.05110557],"study_design_scores_gemma":[0.00003845009,0.0009551109,0.003884361,0.0004984161,0.0002406167,0.0007869245,0.0001602058,0.001645947,0.8545184,0.00176045,0.1354586,0.00005256677],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"review","genre_gemma":"empirical","genre_scores_codex":[0.272527,0.6239548,0.07620599,0.002153438,0.001272599,0.0002373104,0.0008311283,0.0002990188,0.02251881],"genre_scores_gemma":[0.6200246,0.3180783,0.0486855,0.001172385,0.0003628386,0.0002308969,0.0006782116,0.0000696576,0.01069771],"genre_candidate":"empirical","genre_consensus":null,"teacher_disagreement_score":0.001299505,"threshold_uncertainty_score":0.004347265,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.04255549740616828,"score_gpt":0.1993601306634085,"score_spread":0.1568046332572402,"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."}}