{"id":"W1975151937","doi":"10.1016/j.foodres.2014.07.033","title":"Quality and safety of frying oils used in restaurants","year":2014,"lang":"en","type":"article","venue":"Food Research International","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":138,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs; U.S. Department of Agriculture","keywords":"Peroxide value; Food science; Acid value; Population; Chemistry; Pulp and paper industry; Environmental science; Business; Toxicology; Environmental health; Medicine; Biology; Engineering","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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.003086406,0.00006337235,0.0001650154,0.0002085572,0.00005730829,0.00003378494,0.0002844729,0.00007576046,0.0006187955],"category_scores_gemma":[0.001958149,0.00006118257,0.00004890634,0.000187042,0.0001498817,0.000102897,0.0001409818,0.0003281356,0.000007375261],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005735792,"about_ca_system_score_gemma":0.00004205892,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003970215,"about_ca_topic_score_gemma":0.0005165804,"domain_scores_codex":[0.9981099,0.000230473,0.0003849218,0.0002192763,0.0008472052,0.0002082569],"domain_scores_gemma":[0.9986152,0.0008363073,0.00007355681,0.0001890888,0.0002128764,0.00007297558],"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":[0.0007115289,0.000575456,0.4222989,0.001686751,0.0003844147,0.00001086116,0.002296302,0.0000897297,0.4629329,0.0789504,0.0004767362,0.02958598],"study_design_scores_gemma":[0.01088442,0.0003826469,0.1191165,0.002845088,0.00002442846,0.0000122876,0.006272062,0.01558325,0.7422809,0.08329133,0.01831009,0.0009970156],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9692001,0.00006835636,0.0001927129,0.001089905,0.00004607375,0.00002145753,0.00005378468,0.00001052363,0.02931711],"genre_scores_gemma":[0.9989797,0.0001317216,0.0002216102,0.00001911464,0.0001335439,0.000006911612,0.00003056831,0.000006406814,0.0004704368],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.3031824,"threshold_uncertainty_score":0.6775377,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.1976917786290451,"score_gpt":0.4544363139538397,"score_spread":0.2567445353247947,"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."}}