{"id":"W2166919919","doi":"10.1002/star.201000020","title":"Binding of amino acids to hypochlorite‐oxidized potato starch","year":2010,"lang":"en","type":"article","venue":"Starch - Stärke","topic":"Food composition and properties","field":"Nursing","cited_by":20,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Saskatchewan; University of Alberta","funders":"","keywords":"Starch; Sodium hypochlorite; Chemistry; Derivatization; Potato starch; Amino acid; Aqueous solution; Hypochlorite; Nitrogen; Organic chemistry; Biochemistry; High-performance liquid chromatography","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":[0.0004465521,0.0002148136,0.0003195657,0.0003497801,0.0002041714,0.00007627268,0.0004040468,0.0001049537,0.0005825661],"category_scores_gemma":[0.0001611087,0.000196487,0.000113662,0.0004246479,0.0001512962,0.000168564,0.0001499014,0.0004844452,0.0002258918],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00005068925,"about_ca_system_score_gemma":0.00005559772,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002830067,"about_ca_topic_score_gemma":0.0001945609,"domain_scores_codex":[0.9981036,0.000121987,0.0003866424,0.0003549584,0.0005023656,0.0005304906],"domain_scores_gemma":[0.9988093,0.0001637852,0.00007702999,0.0005081852,0.000192161,0.0002495626],"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":[0.004952769,0.0001068659,0.001253702,0.00008286597,0.00003384814,0.000006712202,0.004537305,0.000004760319,0.9717975,0.0003968162,0.0007019105,0.016125],"study_design_scores_gemma":[0.002043803,0.006675208,0.006741496,0.0001480249,0.00004418148,0.00002398184,0.001408302,0.0001519146,0.8434301,0.001179304,0.137509,0.0006446639],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9906638,0.00006756742,0.00003333643,0.002229429,0.00150224,0.0003868353,0.00009100562,0.0001301931,0.004895601],"genre_scores_gemma":[0.9920233,0.000004030072,0.006849819,0.0003924397,0.0001998689,0.00002956851,0.00002645767,0.00004292469,0.0004315427],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.1368071,"threshold_uncertainty_score":0.8012509,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02780638626352646,"score_gpt":0.2924789544725688,"score_spread":0.2646725682090423,"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."}}