← all works
Influence of the Dispersed Particulate in Chocolate on Cocoa Butter Microstructure and Fat Crystal Growth during Storage
Why is this work in the frame?
A frame that forgets how it found something cannot be audited. These are the routes that admitted this work.
Canadian affiliationAn author listed a Canadian institution. This is the only route the usual frame has.
Canadian funderA Canadian agency funded it. The work may carry no Canadian affiliation at all.
The three-model screen
all 1,000 screened works →All three models called this out of scope.
stratum: aff_core · design weight: 5595.24 (the sample is stratified; any rate computed without the weight is wrong)
Claude Opus 4.8OUT
genre: empirical
about Canada: no
confidence: high
Food science on particulate effects on cocoa butter microstructure and fat crystal growth; the object is a food material.
GPT-5.6 (high)OUT
genre: empirical
about Canada: no
confidence: high
The study investigates chocolate microstructure and fat crystal growth, not research practice.
Grok 4.5OUT
genre: empirical
about Canada: no
confidence: medium
Title indicates food science on chocolate microstructure; not research-as-object.
Abstract
No abstract. This is not a gap in this database — OpenAlex has none either. 23.3% of the frame is in this state, and the screen finds HALF as much metaresearch here, so the absence is a measured bias rather than a missing field.
The record
- Venue
- Food Biophysics
- Topic
- Food Chemistry and Fat Analysis
- Field
- Agricultural and Biological Sciences
- Canadian institutions
- Toronto Metropolitan University
- Funders
- Natural Sciences and Engineering Research Council of Canada
- Keywords
- CrystallizationMaterials scienceParticulatesChemical engineeringCrystal (programming language)Amorphous solidMicrostructureDark chocolateCrystal growthIsothermal processFood scienceChemistryComposite materialCrystallographyOrganic chemistry
- Has abstract in OpenAlex
- no