{"id":"W3194077334","doi":"10.1016/j.foodchem.2021.130936","title":"Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of bamboo leaves","year":2021,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":83,"is_retracted":false,"has_abstract":false,"ca_institutions":"Memorial University of Newfoundland","funders":"National Natural Science Foundation of China","keywords":"Roasting; Chemistry; Hexanal; Nonanal; Scallop; Lipid oxidation; TBARS; Aldehyde; Peroxide value; Food science; Thiobarbituric acid; Lipid peroxidation; Peroxide; Autoxidation; Polyunsaturated fatty acid; Biochemistry; Antioxidant; Organic chemistry; Fatty acid; Biology; 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":[0.0001705362,0.0000900024,0.0001949574,0.000002469761,0.00004590319,0.00002065722,0.00005257599,0.00006774512,0.00001255404],"category_scores_gemma":[0.0002477755,0.00003548394,0.00002894045,0.00008049434,0.00005384882,0.00005951605,0.00004637999,0.00008426554,3.752352e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000005447822,"about_ca_system_score_gemma":0.000002588924,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00002213022,"about_ca_topic_score_gemma":0.00001127458,"domain_scores_codex":[0.9993414,0.0001212296,0.0001752874,0.0001708184,0.0001070621,0.00008421224],"domain_scores_gemma":[0.999402,0.0003918186,0.0001111329,0.00003780349,0.000033102,0.00002412078],"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":[0.00008295235,0.00003179122,0.001519366,0.0001408736,0.000009652565,3.718558e-7,0.00009268623,2.745962e-7,0.9945556,0.000001816836,0.00001692722,0.003547712],"study_design_scores_gemma":[0.0004578295,0.0001115527,0.06066496,0.0001798577,0.00001285342,0.000001145461,0.00005663715,0.000038842,0.9383811,0.00002923772,0.000005097435,0.00006086708],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.999103,0.0005149425,3.212044e-7,0.0001664384,0.00001159953,0.0001090908,0.00002165437,0.000007355292,0.00006562216],"genre_scores_gemma":[0.9997694,0.00004972868,0.00001607442,0.000022289,0.00005444861,0.000004559182,0.0000654881,7.022703e-7,0.00001727698],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.05914559,"threshold_uncertainty_score":0.1446993,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.006484285412958006,"score_gpt":0.18706540795789,"score_spread":0.180581122544932,"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."}}