{"id":"W2162406575","doi":"10.1111/j.1745-4557.2002.tb01018.x","title":"EFFECT OF CHEMICAL INHIBITORS AND STORAGE TEMPERATURE ON THE QUALITY OF FRESH‐CUT POTATOES1","year":2002,"lang":"en","type":"article","venue":"Journal of Food Quality","topic":"Postharvest Quality and Shelf Life Management","field":"Agricultural and Biological Sciences","cited_by":33,"is_retracted":false,"has_abstract":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Chemistry; Food science; Citric acid; Lactic acid; Colorimetry; Odor; Lightness; Succinic acid; Organoleptic; Bacterial growth; Bacteria; Biochemistry; Chromatography; Biology","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":[0.005313315,0.0001538108,0.0005205532,0.00001850883,0.00007332955,0.00003258887,0.0002948088,0.0001175884,0.0001333311],"category_scores_gemma":[0.0009446695,0.00004814237,0.0002703728,0.0002223234,0.0001805257,0.0001122384,0.00007329028,0.0002809071,0.000001777821],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002116584,"about_ca_system_score_gemma":0.000004257636,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005080861,"about_ca_topic_score_gemma":0.00005471311,"domain_scores_codex":[0.9965444,0.001570962,0.0009251612,0.0001517537,0.0006422871,0.0001654079],"domain_scores_gemma":[0.996871,0.001941869,0.0008587988,0.0001070664,0.0001171769,0.0001041155],"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":[0.0007131461,0.0006824909,0.008512406,0.0003436623,0.0002133976,0.00000534179,0.0008371774,0.000004506928,0.9683762,0.00565928,0.004223008,0.01042945],"study_design_scores_gemma":[0.001214659,0.006844135,0.1921113,0.0002853608,0.00008737537,0.00001719162,0.001101077,0.000007632669,0.7947184,0.001234561,0.0020207,0.0003575599],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9950594,0.0003549613,3.270273e-7,0.00393966,0.0001075414,0.0001545056,0.00006096167,0.000006348331,0.0003163062],"genre_scores_gemma":[0.9994404,0.00004162627,0.000008840649,0.0002887221,0.0001825705,0.000001539594,0.000002187045,9.207347e-7,0.00003317722],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1835989,"threshold_uncertainty_score":0.1963189,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.04401759068352294,"score_gpt":0.2817440844940793,"score_spread":0.2377264938105564,"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."}}