{"id":"W2561260496","doi":"10.4236/fns.2017.81003","title":"Effect of Cooking and Reconstitution Methods on the Loss of Bioactive Compounds in Pigmented and Unpigmented Potatoes","year":2016,"lang":"en","type":"article","venue":"Food and Nutrition Sciences","topic":"Potato Plant Research","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"ca_institutions":"Agriculture and Agri-Food Canada; Dalhousie University","funders":"Agriculture and Agri-Food Canada","keywords":"Blanching; Pigment; Food science; Chemistry; Antioxidant; Antioxidant capacity; Anthocyanin; Horticulture; Botany; Biology; 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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001329686,0.00005566653,0.0001192467,0.00003214692,0.0001238408,0.000021173,0.00006687815,0.0000264449,0.000007103121],"category_scores_gemma":[0.0001159099,0.00001485357,0.00001301989,0.0002623835,0.0008723417,0.00010883,0.00003318345,0.00003400522,1.384657e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00000638543,"about_ca_system_score_gemma":0.000004159494,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00005363526,"about_ca_topic_score_gemma":0.00006002563,"domain_scores_codex":[0.9991586,0.0003332181,0.0001139439,0.0001548185,0.0001350845,0.0001043306],"domain_scores_gemma":[0.9978634,0.002006525,0.00006164455,0.00001695253,0.00002365556,0.00002787919],"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":[0.0002961819,0.00006503475,0.04454784,0.00003448833,0.000007993214,5.67174e-7,0.00006505982,5.209927e-8,0.8828881,0.002685311,0.00001267866,0.06939673],"study_design_scores_gemma":[0.000886455,0.007782681,0.1011677,0.0006833212,0.00000739391,0.00002174903,0.0006671866,0.00007424622,0.8853241,0.003009395,0.0002701272,0.000105588],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.997929,0.0003953661,0.000006255366,0.001226426,0.00001518596,0.0001937557,0.00003872476,0.000004158091,0.000191094],"genre_scores_gemma":[0.9993405,0.0005739075,0.00005351717,0.00001150791,0.00000741406,0.000009475378,0.000001423752,1.469817e-7,0.00000214942],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.06929114,"threshold_uncertainty_score":0.321418,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.04317477837430994,"score_gpt":0.3262288077674791,"score_spread":0.2830540293931691,"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."}}