{"id":"W1976543968","doi":"10.1007/s11746-006-1208-9","title":"Comparison of the frying stability of regular and high‐oleic acid sunflower oils","year":2006,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":50,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Lethbridge; University of Manitoba","funders":"","keywords":"Sunflower oil; Sunflower; Oleic acid; Composition (language); Chemistry; Food science; Degradation (telecommunications); Horticulture; Biochemistry; Biology","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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007059074,0.0001678171,0.0007110435,0.00001069926,0.0001339774,0.00001924019,0.0005909852,0.00008440932,0.00007054434],"category_scores_gemma":[0.0001988308,0.0001029353,0.00086622,0.0003780457,0.001108272,0.00006843778,0.0001643534,0.0005065684,1.32864e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001136406,"about_ca_system_score_gemma":0.00009951697,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0003754509,"about_ca_topic_score_gemma":0.00001466371,"domain_scores_codex":[0.9980443,0.00008247421,0.0008636422,0.0001654447,0.0006441547,0.0002000239],"domain_scores_gemma":[0.9964951,0.0001963307,0.002406432,0.0005558128,0.0002836922,0.00006258184],"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":[0.00003255626,0.0002050695,0.07836556,0.0006983041,0.0002067092,3.41047e-7,0.0009772169,0.00006070926,0.9174284,0.00001066692,0.001003256,0.001011262],"study_design_scores_gemma":[0.0003624977,0.00001475341,0.003652241,0.0002563946,0.000246756,0.000008552343,0.003673026,0.0001174219,0.9911521,0.0001899703,0.0002130957,0.000113166],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9974651,0.001016423,0.00002756493,0.0006997191,0.00004910846,0.000009505687,0.00001943472,0.000005940915,0.000707232],"genre_scores_gemma":[0.9982957,0.0002431649,0.0009408422,0.00008256223,0.000182671,7.456779e-7,0.00000128658,0.00001356144,0.0002395054],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.07471331,"threshold_uncertainty_score":0.4197581,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01445545700356566,"score_gpt":0.2741269989726636,"score_spread":0.259671541969098,"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."}}