{"id":"W2120021032","doi":"10.1177/1082013210382337","title":"Comparison of Nonfried Apple Snacks with Commercially Available Fried Snacks","year":2011,"lang":"en","type":"article","venue":"Food Science and Technology International","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":7,"is_retracted":false,"has_abstract":true,"ca_institutions":"Nova Scotia Department of Agriculture","funders":"Department of Agriculture, Nova Scotia","keywords":"Food science; Flavor; Snack food; Vacuum drying; Chemistry; Water content; Moisture; Mathematics; Freeze-drying; Chromatography","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":[0.0001238913,0.00007744566,0.0001921833,0.0002832132,0.0000823693,0.00001015585,0.000241524,0.00007424811,0.0001815906],"category_scores_gemma":[0.00006692777,0.00005978149,0.00001520089,0.0003788878,0.001371511,0.000134997,0.00009730978,0.0001481567,0.000007480888],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002009408,"about_ca_system_score_gemma":0.0001361961,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00001248404,"about_ca_topic_score_gemma":0.000009684481,"domain_scores_codex":[0.9991859,0.000002400591,0.0001519958,0.0002031751,0.0003031179,0.0001534696],"domain_scores_gemma":[0.9993774,0.00001153821,0.00009498986,0.0001470186,0.0003251088,0.00004389005],"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":[0.0002724268,0.0005528777,0.3837584,0.00002629885,0.0001036689,0.000007507177,0.0007966605,1.273981e-7,0.5727088,0.03598934,0.002047603,0.003736265],"study_design_scores_gemma":[0.0007319544,0.0009656225,0.008985131,0.00006647506,0.00002169647,0.00006548016,0.0009924516,0.0002001443,0.9838267,0.00132033,0.002727578,0.00009644761],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9588112,0.00004809985,0.0002254163,0.0008822945,0.00006334116,0.000105539,0.00001396462,0.0000563448,0.03979385],"genre_scores_gemma":[0.9976134,0.000006587528,0.002124208,0.00007768859,0.00001732752,0.000009780648,0.000005068917,0.000004946467,0.000141024],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4111178,"threshold_uncertainty_score":0.505339,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.04557746815228434,"score_gpt":0.3005635595624241,"score_spread":0.2549860914101398,"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."}}