{"id":"W2946441113","doi":"10.1111/1750-3841.14642","title":"Impact of a Novel Cryoprotectant Blend on the Sensory Quality of Frozen Lobster ( <i>Homarus americanus</i> )","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"ca_institutions":"Acadia University; St. Francis Xavier University","funders":"","keywords":"Homarus; American lobster; Food science; Fishery; Flavor; Cryoprotectant; Sodium; Chemistry; Biology; Crustacean; Cryopreservation","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":[0.002825507,0.0001099101,0.0003417,0.0000262153,0.0000935705,0.00003102065,0.000685258,0.00003202682,0.00016766],"category_scores_gemma":[0.0005373458,0.0000299415,0.0002653171,0.0006221393,0.0004499769,0.0002007575,0.00007161367,0.0002160217,0.000004702438],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00003652776,"about_ca_system_score_gemma":0.00009153046,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000194533,"about_ca_topic_score_gemma":0.00001340106,"domain_scores_codex":[0.9980417,0.0001352559,0.0005708332,0.0001897233,0.0008341686,0.0002282623],"domain_scores_gemma":[0.9980567,0.0003921912,0.0009397221,0.0001286499,0.0003858562,0.0000968438],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.0001784708,0.0001895678,0.006750416,0.000007416811,0.00001536071,3.517902e-7,0.00012546,0.0000159139,0.9897231,0.0003220809,0.00003892093,0.002632873],"study_design_scores_gemma":[0.0002794807,0.005578078,0.7533197,0.00006872296,0.000008637146,0.00001951,0.0005450561,0.00003139387,0.2394957,0.0004224266,0.0001019482,0.0001292779],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9978744,0.00006016819,0.000004341223,0.0008635838,0.0001161281,0.0001437242,0.00004113786,0.000003124351,0.000893326],"genre_scores_gemma":[0.9996529,0.000007934876,0.00008375355,0.0001175597,0.00009541783,4.074299e-7,1.59966e-7,5.524869e-7,0.00004130177],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.7502275,"threshold_uncertainty_score":0.1835759,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.09667237323519277,"score_gpt":0.3133101373857772,"score_spread":0.2166377641505844,"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."}}