{"id":"W4389025900","doi":"10.1096/fasebj.30.1_supplement.893.8","title":"Impact of processing on the protein quality of a pinto bean/buckwheat blend, as determined by <i>in vitro</i> and <i>in vivo</i> methodologies","year":2016,"lang":"en","type":"article","venue":"The FASEB Journal","topic":"Rabbits: Nutrition, Reproduction, Health","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Manitoba","funders":"Saskatchewan Pulse Growers","keywords":"Casein; Protein efficiency ratio; Chemistry; Food science; Protein quality; Protein digestibility; Pinto bean; Digestion (alchemy); Limiting; Soy protein; Pea protein; Extrusion; Wheat flour; Extrusion cooking; Animal science; Feed conversion ratio; Biology; Chromatography; Botany; Body weight; Phaseolus; Materials science; Starch","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":true,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.003756126,0.000132582,0.0002940718,0.00002523945,0.0001722493,0.00002930159,0.000263976,0.00005978194,0.00005146858],"category_scores_gemma":[0.0007621303,0.00003149442,0.00009794645,0.0002839271,0.0002318656,0.0001634569,0.00003501539,0.0001909249,8.2774e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00009425864,"about_ca_system_score_gemma":0.000045943,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009502405,"about_ca_topic_score_gemma":0.0002889357,"domain_scores_codex":[0.9975553,0.001186368,0.0005203263,0.0002077319,0.0002674084,0.0002629215],"domain_scores_gemma":[0.9984195,0.0009030885,0.0004152216,0.0001012271,0.00009978087,0.0000611413],"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":[0.0007207578,0.00008820075,0.007657588,0.00001844875,0.000006703067,7.692247e-7,0.0001313189,0.000001435994,0.9635421,0.00001960343,0.0001459228,0.02766716],"study_design_scores_gemma":[0.0004528906,0.0006008185,0.06490444,0.0002487514,0.000005640075,0.00006006195,0.0006063029,0.00000544314,0.9277796,0.005190527,0.00004576762,0.00009975775],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9894091,0.0004643015,0.00001271095,0.009605009,0.00003045625,0.0003519208,0.00004500055,0.000009559627,0.00007191747],"genre_scores_gemma":[0.9993076,0.0002561875,0.0001595756,0.00007486345,0.0001022567,0.00001379739,0.000001000093,0.000001454377,0.00008323082],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.05724685,"threshold_uncertainty_score":0.1436486,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.06236361257279897,"score_gpt":0.3276368416911583,"score_spread":0.2652732291183593,"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."}}