{"id":"W3216052664","doi":"10.1002/jsfa.11690","title":"Dipping fresh‐cut apples in citric acid before plasma‐integrated low‐pressure cooling improves <i>Salmonella</i> and polyphenol oxidase inactivation","year":2021,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Plasma Applications and Diagnostics","field":"Medicine","cited_by":14,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Alberta","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Polyphenol oxidase; Browning; Food science; Chemistry; Citric acid; Shelf life; Salmonella; Food preservation; Population; Pasteurization; Polyphenol; Food spoilage; Food storage; Biochemistry; Enzyme; Antioxidant; Biology; Bacteria; Peroxidase","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":[0.0002040546,0.00009493485,0.0002166378,0.0000968519,0.0001339289,0.00005331736,0.0001301084,0.00006661794,0.000001585646],"category_scores_gemma":[0.0004585729,0.00004691771,0.00004655732,0.0009500762,0.0001615088,0.0001992504,0.00006556286,0.0002253508,9.488481e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00002560028,"about_ca_system_score_gemma":0.0001727943,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000007680535,"about_ca_topic_score_gemma":0.00002305048,"domain_scores_codex":[0.9991519,0.00001691847,0.000272235,0.0001359234,0.0002873746,0.0001356525],"domain_scores_gemma":[0.999099,0.00006021688,0.0002829711,0.00009710269,0.0003637902,0.00009691528],"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":[0.0000277678,0.00009098052,0.0008300988,0.00005377166,0.0000180909,0.000006170625,0.00027666,0.00007259754,0.9973674,0.0002096707,0.0001523987,0.0008943696],"study_design_scores_gemma":[0.0006243386,0.0001653028,0.02906309,0.0005038469,0.00007355,0.0004303542,0.002371254,0.0002481536,0.9661506,0.0002091585,0.00009813131,0.00006226075],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9973474,0.001233488,0.00002945878,0.001096013,0.00006443568,0.0001238557,0.00001468731,0.000003378212,0.00008735045],"genre_scores_gemma":[0.9988021,0.0001935849,0.0008321402,0.00005576511,0.00006910809,0.000001733349,0.000002066289,0.000002962771,0.00004059986],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.03121686,"threshold_uncertainty_score":0.1913249,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.005904045795229369,"score_gpt":0.2107815953012557,"score_spread":0.2048775495060263,"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."}}