{"id":"W4281718879","doi":"10.1016/j.jfutfo.2022.03.001","title":"Effects of sugar addition on adipolysis and volatile profiles of dry cured sausage","year":2022,"lang":"en","type":"article","venue":"Journal of Future Foods","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"ca_institutions":"Queen's University","funders":"Science and Technology Department of Henan Province; Guangdong Medical Research Foundation; National Natural Science Foundation of China; Natural Science Foundation of Shenzhen City","keywords":"Sugar; Chemistry; Food science; Flavor; Acetic acid; Organic acid; Lactic acid; Reducing sugar; Peroxide value; Hydrolysis; Organic chemistry; Bacteria; Biology","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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001319189,0.0004535001,0.0002938375,0.0002425925,0.0001447594,0.0003374998,0.0001094225,0.0001977774,0.001208571],"category_scores_gemma":[0.0002376749,0.0001291611,0.0003271103,0.0002686014,0.0001893087,0.0002894361,0.0002250485,0.0005386113,0.0001266485],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000143004,"about_ca_system_score_gemma":0.0001634173,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001182449,"about_ca_topic_score_gemma":0.00177313,"domain_scores_codex":[0.9998865,0.00001856899,0.00001305692,0.00002794819,0.00002760657,0.00002620047],"domain_scores_gemma":[0.9998242,0.00002787472,0.00004230446,0.00001078196,0.00005050103,0.00004427013],"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":[0.001086809,0.00007485858,0.0009999599,0.00008974689,0.00001975434,0.00005701026,0.00007363779,0.00006480733,0.9957525,0.00001503312,0.00001811028,0.001747779],"study_design_scores_gemma":[0.00001705351,0.001639272,0.03607604,0.00002485166,0.00007590168,0.00006008441,0.0002935569,0.0006063585,0.9600878,0.00003019601,0.001062042,0.000026775],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.998664,0.000611953,0.0002093108,0.00001650155,0.00001477585,0.000009133485,0.0001942746,0.000006787378,0.0002732361],"genre_scores_gemma":[0.9959645,0.0006061376,0.001181809,0.00006957183,0.000009188137,0.0000243095,0.0004755887,0.00001600422,0.001652795],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001208571,"threshold_uncertainty_score":0.004043102,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01087660336713418,"score_gpt":0.2199916290521295,"score_spread":0.2091150256849953,"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."}}