{"id":"W2057250588","doi":"10.1021/jf0349376","title":"Acrylamide in French Fries:  Influence of Free Amino Acids and Sugars","year":2004,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Potato Plant Research","field":"Agricultural and Biological Sciences","cited_by":228,"is_retracted":false,"has_abstract":true,"ca_institutions":"Health Canada","funders":"","keywords":"Acrylamide; French fries; Chemistry; Asparagine; Maillard reaction; Sucrose; Sugar; Fructose; Food science; Chromatography; Reducing sugar; Isotope dilution; Amino acid; Biochemistry; Organic chemistry; Mass spectrometry; Polymer","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":[0.0001522532,0.0001219485,0.0002405954,0.000009716287,0.00004976075,0.00003762522,0.0002656633,0.0001072972,0.00001647157],"category_scores_gemma":[0.0001243808,0.00003970857,0.00005413065,0.0002066542,0.0001230377,0.0002096437,0.0001111433,0.0002693296,3.337031e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002779917,"about_ca_system_score_gemma":0.00001469736,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001245709,"about_ca_topic_score_gemma":0.0001838163,"domain_scores_codex":[0.9990324,0.00001412823,0.0003405142,0.0001317166,0.0002737331,0.000207455],"domain_scores_gemma":[0.9994041,0.00009710091,0.0001942221,0.00003394774,0.0001347077,0.0001359407],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.00001472344,0.00004865939,0.02757926,0.00004085345,0.00001695298,0.00001025982,0.0001576433,0.00002534827,0.9710546,0.00001302193,0.00005121982,0.0009875188],"study_design_scores_gemma":[0.0003772123,0.0002824089,0.8213562,0.0001267774,0.000006934256,0.0003468601,0.0006297909,2.521866e-7,0.1761059,0.0005966067,0.00007675456,0.0000943384],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9980928,0.0008698649,7.558426e-8,0.0007564336,0.00001132988,0.00004291544,0.00003257072,0.000004447299,0.0001895941],"genre_scores_gemma":[0.9993701,0.0004035068,0.00007432083,0.00001573772,0.00008694029,0.000001119744,0.000005228892,3.974237e-7,0.00004267266],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7949486,"threshold_uncertainty_score":0.1619269,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.009260069770870932,"score_gpt":0.200389233171339,"score_spread":0.191129163400468,"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."}}