{"id":"W2110343077","doi":"10.1016/j.foodchem.2014.06.047","title":"Mechanism of chemical activation of sodium chloride in the presence of amino acids","year":2014,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Analytical Chemistry and Chromatography","field":"Chemistry","cited_by":11,"is_retracted":false,"has_abstract":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Chemistry; Sodium; Hydrolysis; Hydrochloride; Chloride; Salt (chemistry); Organic chemistry; Inorganic chemistry; Chlorine; Glycerol; Amino acid; Biochemistry","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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003768975,0.0004945898,0.0003348782,0.0004225683,0.0003733142,0.0004116556,0.001199402,0.0008414224,0.003557891],"category_scores_gemma":[0.0003491494,0.00024241,0.0006115178,0.0001327135,0.0005941398,0.0005621138,0.0005452309,0.0005305262,0.001198045],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0006488848,"about_ca_system_score_gemma":0.0005572931,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009978699,"about_ca_topic_score_gemma":0.0008075883,"domain_scores_codex":[0.9996344,0.00006622027,0.00001586533,0.00005836907,0.0001000024,0.0001251588],"domain_scores_gemma":[0.9997959,0.00007022269,0.00003214241,0.00002183143,0.000054068,0.00002579119],"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":[0.0009574717,0.0001006677,0.0008420036,0.0006139679,0.00006199809,0.0007435759,0.0001785277,0.001889021,0.9827376,0.006156738,0.0006573616,0.005061117],"study_design_scores_gemma":[0.00004220436,0.0003189319,0.0007967217,0.00001243277,0.00001518611,0.0002280021,0.0000621604,0.003556165,0.9916556,0.0006353804,0.00265646,0.00002081575],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9599494,0.003645092,0.01442694,0.00132546,0.0003650598,0.0003455008,0.0003992624,0.0003117767,0.01923162],"genre_scores_gemma":[0.9937282,0.000729233,0.0009587863,0.00009321332,0.00002376977,0.00006098864,0.00009018137,0.00001031817,0.004305246],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003557891,"threshold_uncertainty_score":0.01190233,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.009853850442686685,"score_gpt":0.2140889951645822,"score_spread":0.2042351447218955,"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."}}