{"id":"W3145434175","doi":"10.1002/aocs.12510","title":"Attenuation of sinapic acid and <scp>sinapine‐derived flavor‐active</scp> compounds using a <scp>factorial‐based</scp> pressurized <scp>high‐temperature</scp> processing","year":2021,"lang":"en","type":"article","venue":"Journal of the American Oil Chemists Society","topic":"Edible Oils Quality and Analysis","field":"Chemistry","cited_by":14,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Manitoba; Cargill (Canada)","funders":"Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada; University of Manitoba","keywords":"Chemistry; Canola; Flavor; Extraction (chemistry); Active ingredient; Food science; Solvent; Organic chemistry; Chromatography","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":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.0008440492,0.0006093316,0.001513381,0.0000758492,0.0005757452,0.0003226562,0.0007078307,0.0003736357,0.00001320055],"category_scores_gemma":[0.002956739,0.0005178678,0.001176338,0.001258155,0.0009528393,0.0005241241,0.0002621547,0.001374147,8.989651e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0004216749,"about_ca_system_score_gemma":0.001065697,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001061463,"about_ca_topic_score_gemma":0.000006210495,"domain_scores_codex":[0.9957191,0.0003015195,0.001269864,0.0006351496,0.001397152,0.0006772138],"domain_scores_gemma":[0.9919881,0.001581019,0.004059071,0.0006742697,0.001358336,0.0003392211],"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":[0.0000199855,0.0003200564,0.001876118,0.001853664,0.0009758372,0.00002084089,0.004720586,0.0003164491,0.9872692,0.000002772738,0.001848059,0.0007763888],"study_design_scores_gemma":[0.002047689,0.00005843644,0.0006415518,0.001198266,0.001054032,0.000135437,0.01262179,0.00157533,0.9787707,0.0001180639,0.001669088,0.0001096559],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9953825,0.002875884,0.0003299873,0.0002562305,0.0002377722,0.0000461845,0.00007680057,0.00004771911,0.0007468956],"genre_scores_gemma":[0.9890136,0.001341181,0.006465802,0.0004202642,0.001343626,0.000006886599,0.00005382534,0.00009236334,0.001262528],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.008498581,"threshold_uncertainty_score":0.9997273,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01677423507339336,"score_gpt":0.2629617813956088,"score_spread":0.2461875463222155,"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."}}