{"id":"W1978590990","doi":"10.1021/jf0011384","title":"Formation of <i>N</i>-Nitroso-<i>N</i>-methylurea in Various Samples of Smoked/Dried Fish, Fish Sauce, Seafoods, and Ethnic Fermented/Pickled Vegetables Following Incubation with Nitrite under Acidic Conditions","year":2001,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Polyamine Metabolism and Applications","field":"Biochemistry, Genetics and Molecular Biology","cited_by":36,"is_retracted":false,"has_abstract":true,"ca_institutions":"Health Canada","funders":"","keywords":"Nitrite; Ascorbic acid; Fermented fish; Food science; Chemistry; Shrimp; Nitrosation; Smoked fish; Salted fish; Fermentation in food processing; Dried fish; Fish <Actinopterygii>; Sodium nitrite; Incubation; Fermentation; Fishery; Lactic acid; Biochemistry; Nitrate; Biology; Bacteria","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":[0.0004622485,0.0004892017,0.0001915063,0.000312203,0.0002201913,0.0002209415,0.0003695679,0.0004238262,0.001023682],"category_scores_gemma":[0.0005444187,0.0002653229,0.0003026293,0.0002129174,0.0003563275,0.0002496347,0.0002185917,0.0003281372,0.0002541649],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001940636,"about_ca_system_score_gemma":0.0002292596,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002466022,"about_ca_topic_score_gemma":0.00301286,"domain_scores_codex":[0.9997244,0.00006670348,0.00002140807,0.00007614094,0.00006582421,0.00004548812],"domain_scores_gemma":[0.9994594,0.0001084913,0.0001697945,0.00004580704,0.0001296371,0.00008683734],"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":[0.0002927924,0.00001453243,0.001681862,0.00006775802,0.00002497101,0.0001044032,0.0001286059,0.00007824558,0.9962779,0.00002996707,0.00001532955,0.001283741],"study_design_scores_gemma":[0.00000608686,0.0007725034,0.01232999,0.00001253423,0.00002614833,0.0002121811,0.0001338248,0.0005445355,0.985346,0.00002027149,0.0005871574,0.000008711595],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9955415,0.001082803,0.001999291,0.00001972641,0.00001748545,0.00001536705,0.000150645,0.00002718584,0.001145981],"genre_scores_gemma":[0.9900901,0.0006292222,0.006034075,0.00005112079,0.00001045668,0.00002662977,0.0007134081,0.00002793018,0.002416812],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002466022,"threshold_uncertainty_score":0.004903316,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01125347911755269,"score_gpt":0.2310537446405722,"score_spread":0.2198002655230195,"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."}}