{"id":"W4417263464","doi":"10.1111/1750-3841.70724","title":"Investigation of Flavor and Functional Properties of Diverse Yellow Pea Ingredients for Pan Bread Applications","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Probiotics and Fermented Foods","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Saskatchewan; University of Manitoba; Saskatchewan Research Council (Canada); St. Boniface Hospital","funders":"","keywords":"Flavor; Ingredient; Aroma; Sensory analysis; Linoleic acid; Raw material; Food products; Wheat flour","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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000249981,0.0004108346,0.0002666423,0.000281862,0.0001243834,0.000347722,0.0001368927,0.0002096201,0.0005814412],"category_scores_gemma":[0.0002495476,0.0001299055,0.0003675291,0.0002885244,0.00012258,0.0002629308,0.0002389747,0.0002969322,0.0001168213],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000116764,"about_ca_system_score_gemma":0.0000918737,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0007064915,"about_ca_topic_score_gemma":0.001543147,"domain_scores_codex":[0.9998531,0.00001900601,0.00001094689,0.00003477386,0.00006066751,0.00002142243],"domain_scores_gemma":[0.999876,0.00001809104,0.00003497671,0.000008677875,0.00004530382,0.00001693468],"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":[0.0001493233,0.00002038458,0.002431406,0.00006153837,0.00001167446,0.00004239,0.00002032463,0.00004214271,0.9941025,0.00000857697,0.000009078493,0.003100625],"study_design_scores_gemma":[0.00001753869,0.002426475,0.1605236,0.00002798189,0.0001489021,0.000371237,0.0003214274,0.001477061,0.8330642,0.00003772494,0.001568387,0.00001552099],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9980701,0.0005542226,0.0009735012,0.00001097813,0.000004094936,0.00001565621,0.0001375171,0.00001102942,0.0002229174],"genre_scores_gemma":[0.9954337,0.0005606507,0.003105993,0.00002669927,0.000003119677,0.00001543534,0.0003538676,0.00001440695,0.0004860277],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0007064915,"threshold_uncertainty_score":0.001945138,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.04873320557027794,"score_gpt":0.227545448778367,"score_spread":0.178812243208089,"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."}}