{"id":"W4241228087","doi":"10.22541/au.158742099.91557106","title":"Flavors' Decreasing Contribution to p-Anisidine Value Over Shelf Life May Invalidate the GOED Recommended Protocol for Flavored Fish Oils","year":2020,"lang":"en","type":"dataset","venue":"Authorea","topic":"Consumer Attitudes and Food Labeling","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"ca_institutions":"Dalhousie University","funders":"","keywords":"Fish <Actinopterygii>; Food science; Flavor; Fish oil; Chemistry; Lipid oxidation; Shelf life; Antioxidant; Biology; Fishery; Organic chemistry","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":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.001109503,0.0006717829,0.001152333,0.0001618974,0.0003952812,0.000250286,0.0005383847,0.0005226394,0.0005863407],"category_scores_gemma":[0.003323829,0.0004946351,0.0004164585,0.0004135506,0.0000635945,0.00009626593,0.000375016,0.0008581995,0.0002415384],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001794261,"about_ca_system_score_gemma":0.0005596107,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0004734117,"about_ca_topic_score_gemma":0.0002347917,"domain_scores_codex":[0.9964601,0.0002649113,0.001012342,0.0009370463,0.000566909,0.0007586714],"domain_scores_gemma":[0.9967902,0.0005425196,0.0004513944,0.001108675,0.0003372277,0.0007699403],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","study_design_scores_codex":[0.002344634,0.0001743708,0.00002764225,0.0007644775,0.0008617293,0.00002639768,0.00008720518,0.000001868113,0.0006100757,0.0002695327,0.9936427,0.001189408],"study_design_scores_gemma":[0.005018984,0.0007022127,0.0001545206,0.00103689,0.001778415,0.0000316683,0.00002163658,0.0002319319,0.001440314,0.00009609779,0.9889339,0.0005534795],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","genre_codex":"dataset","genre_gemma":"dataset","genre_scores_codex":[0.00009090864,0.00003648116,0.00038804,0.02018385,0.0006678868,0.1571599,0.821275,0.0001298798,0.00006808706],"genre_scores_gemma":[0.0002869365,0.00001848349,0.001345596,0.01143338,0.001685113,0.147734,0.8372916,0.0001029545,0.0001019064],"genre_candidate":"dataset","genre_consensus":"dataset","teacher_disagreement_score":0.01601658,"threshold_uncertainty_score":0.9997506,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.05940158804729276,"score_gpt":0.3723855220633625,"score_spread":0.3129839340160697,"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."}}