{"id":"W2978612609","doi":"10.1002/aocs.12293","title":"Impact of Frying on Changes in Clam (<i>Ruditapes philippinarum</i>) Lipids and Frying Oils: Compositional Changes and Oxidative Deterioration","year":2019,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":11,"is_retracted":false,"has_abstract":true,"ca_institutions":"Memorial University of Newfoundland; Discovery Air (Canada)","funders":"Innovative Research Group Project of the National Natural Science Foundation of China","keywords":"Ruditapes; TBARS; Food science; Chemistry; Peroxide value; Fatty acid; Eicosapentaenoic acid; Lipid oxidation; Polyunsaturated fatty acid; Acid value; Biochemistry; Lipid peroxidation; Biology; Antioxidant; Fishery","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":[0.0003998287,0.0001767409,0.0004851522,0.00004352471,0.00008339011,0.00003698133,0.0001775011,0.00007218597,0.00004813375],"category_scores_gemma":[0.0000795128,0.0001278249,0.0002570436,0.0002434927,0.0002874474,0.0001093188,0.00008131573,0.0003744482,3.441033e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001804749,"about_ca_system_score_gemma":0.00005956143,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00009892303,"about_ca_topic_score_gemma":0.00002870038,"domain_scores_codex":[0.9989266,0.00005835247,0.0003121434,0.0001819531,0.0003392058,0.0001817793],"domain_scores_gemma":[0.9983571,0.0002549659,0.001028052,0.0001629605,0.0001230814,0.00007387355],"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":[0.0001058105,0.00008194931,0.02819282,0.0004215171,0.0002325933,0.000001150711,0.002637614,0.00003694526,0.9624221,0.000002531456,0.00005693677,0.005807992],"study_design_scores_gemma":[0.001854807,0.0005910676,0.02280197,0.002533864,0.0002221875,0.00009382764,0.009771204,0.001013526,0.9603919,0.0001651638,0.00009314209,0.0004673028],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9981774,0.0004927777,0.000003812379,0.001025711,0.00003289603,0.0000154244,0.00002421092,0.000005505784,0.0002222518],"genre_scores_gemma":[0.9961366,0.002853483,0.0004138868,0.0002501293,0.0002457323,0.000002217167,0.000004512598,0.00001339671,0.00008001182],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.00713359,"threshold_uncertainty_score":0.5212549,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01328360339175213,"score_gpt":0.2814434146816372,"score_spread":0.2681598112898851,"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."}}