Document 126
Title: Microsoft Word - Thesis_updated_Jan26, 2008LR_REV3.doc
Source URL: Local archived copy; original source URL not yet backfilled.
Archive provenance: raw historical corpus ingest queue backfill 2026-05-02
Type: pdf | Language: en | Rights: unknown
Aliases: 1 | Provenance events: 1 | Evidence claims: 25
| ID | Relation | Source | Target | Source Doc |
|---|---|---|---|---|
| 436 | mentioned_in_document | University Of Saskatc | Microsoft Word - Thesis_updated_Jan26, 2008LR_REV3.doc | 126 |
| 435 | mentioned_in_document | University Of Saskatchewan | Microsoft Word - Thesis_updated_Jan26, 2008LR_REV3.doc | 126 |
| ID | Type | Year | Label |
|---|---|---|---|
| 929 | year_reference | 2006 | Year reference 2006 |
| 930 | institution_mention | 2006 | University Of Saskatchewan |
| 931 | institution_mention | 2006 | University Of Saskatc |
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| ID | Cultivar | Evidence / Claims | Relationships | History / Pages | Link |
|---|---|---|---|---|---|
| parsed only | Northline | 13 | 0 | 23, 34, 35 | No staging cultivar page yet |
| parsed only | Honeywood | 4 | 0 | 23 | No staging cultivar page yet |
| parsed only | Porter | 4 | 0 | 23 | No staging cultivar page yet |
| parsed only | Regent | 4 | 0 | 23 | No staging cultivar page yet |
| parsed only | Smoky | 4 | 0 | 23 | No staging cultivar page yet |
Relationships: 2
History events: 3
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| Status | License | Holder |
|---|---|---|
| unknown |
| Tier | Score | Assessor | Rationale |
|---|---|---|---|
| tier_3 | 55 | auto | Unclassified domain; requires manual source evaluation |
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| Type | Value | Confidence |
|---|---|---|
| institution_candidate | University of Saskatc | 0.60 |
| institution_candidate | University of Saskatchewan | 0.60 |
| Type | Claim | Confidence |
|---|---|---|
| culinary_use | Drying Experiments---------------------------------------------------------------- 33 | 0.56 |
| culinary_use | Drying Process----------------------------------------------------------- 30 | 0.56 |
| culinary_use | Drying ----------------------------------------------------------------- 22 | 0.56 |
| culinary_use | Drying ----------------------------- 22 | 0.56 |
| culinary_use | Drying ------------------------------------------------------------- 21 | 0.56 |
| culinary_use | Drying Studies ------------------------------------------------------------------ 16 | 0.56 |
| culinary_use | Drying ----------------------------------------- 15 | 0.56 |
| culinary_use | Drying ----------------------------------------------------------------------- 14 | 0.56 |
| culinary_use | Drying---------------------------------------------------------------------- 12 | 0.56 |
| culinary_use | Drying --------------------------------------------------------------------- 12 | 0.56 |
| culinary_use | drying at 70 oC, yielded good results with higher drying | 0.56 |
| culinary_use | drying system for high-moisture agricul tural materials (fruits) | 0.56 |
| culinary_use | drying saskatoon berries | 0.56 |
| culinary_use | Drying kinetics of the process were studi ed and curve fitting with five empirical | 0.56 |
| culinary_use | drying and | 0.56 |
| culinary_use | drying conditions at different product drying | 0.56 |
| culinary_use | drying can reduce the moisture to | 0.56 |
| culinary_use | drying time | 0.56 |
| culinary_use | drying pr ocesses were identified to finish-dry | 0.56 |
| culinary_use | drying | 0.56 |
| culinary_use | Drying Characteristics of Saskatoon Berries under | 0.56 |
| storage_duration | storage levels immediately afte r harvest | 0.56 |
| institution_reference | University of Saskatc | 0.60 |
| institution_reference | University of Saskatchewan | 0.60 |
| year_reference | 2006 | 0.55 |