{"id":"W2120311480","doi":"10.1016/j.lwt.2007.01.004","title":"Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation","year":2007,"lang":"en","type":"article","venue":"LWT","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":123,"is_retracted":false,"has_abstract":false,"ca_institutions":"McGill University","funders":"","keywords":"Lightness; Food science; Canola; Moisture; Water content; Chemistry; Deep frying; Texture (cosmology); Mathematics; Organic chemistry; Physics","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":[0.0002799256,0.0001060388,0.0002610851,0.0001141883,0.00001676246,0.000007279322,0.000110003,0.00009141934,0.0001718114],"category_scores_gemma":[0.00006319728,0.00008709864,0.00003647063,0.0002378997,0.00004354411,0.00004845905,0.0000214602,0.0001311403,0.000002090371],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00004345491,"about_ca_system_score_gemma":0.000004980722,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001196732,"about_ca_topic_score_gemma":0.06277397,"domain_scores_codex":[0.999029,0.00003881743,0.000318152,0.0001861804,0.0002332982,0.0001945047],"domain_scores_gemma":[0.999431,0.0001616107,0.0001383857,0.0001992623,0.00002589789,0.00004382805],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0003180089,0.0006722263,0.6180002,0.001943686,0.00009456458,0.00004642661,0.00770695,0.0001800322,0.3564749,0.001704704,0.000009473644,0.01284877],"study_design_scores_gemma":[0.0009957956,0.00002294643,0.09763861,0.0003223156,0.00001761241,9.37421e-7,0.002334773,0.0002382615,0.8978191,0.0003814868,0.000037904,0.0001902761],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.996013,0.0002091331,0.0001094056,0.000107341,0.00001085493,0.00002614175,0.00001242483,0.00001713885,0.003494603],"genre_scores_gemma":[0.9994628,0.00008554439,0.0001933446,0.00002843683,0.00004159509,0.000006994431,0.00004910814,0.000007867791,0.0001242434],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.5413441,"threshold_uncertainty_score":0.9543279,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02921788547349678,"score_gpt":0.300406128377916,"score_spread":0.2711882429044192,"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."}}