{"meta":{"query_hash":"ec339445d05a","filters":{"topic":"Food Drying and Modeling"},"cohort_total":454,"direct_labels_cover":0,"predictions_cover":454,"exported":454,"export_cap":100000,"truncated":false,"label_status":"direct model label, unvalidated","prediction_status":"machine_predicted_unvalidated (Codex and Gemma teacher distillation)","score_status":"score_only:v0-immature-baseline","snapshot":{"source":"OpenAlex, pinned release, all 482 partitions","release":"2026-06-24","frame_built":"2026-07-12"},"permalink":"https://metacan.xera.ac/q/ec339445d05a","api":"https://metacan.xera.ac/api/v1/cohort?topic=Food+Drying+and+Modeling"},"results":[{"id":"W1010151369","doi":"10.1533/9781845694678.4.481","title":"Minimising energy consumption associated with drying, baking and evaporation","year":2008,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Process engineering; Energy consumption; Reuse; Evaporation; Raw material; Greenhouse gas; Distillation; Vaporization; Waste management; Environmental science; Energy (signal processing); Engineering; Chemistry; Mathematics; Thermodynamics","score_opus":0.03660876638368656,"score_gpt":0.21108655105040947,"score_spread":0.1744777846667229,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1010151369","genre_codex":"methods","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":"methods","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.083115034,0.0042553362,0.8481141,0.00044036616,0.00027173568,0.00005449246,0.0003430285,0.00081986096,0.06258605],"genre_scores_gemma":[0.6902364,0.0053015454,0.19597985,0.00012647508,0.00011284922,0.00015018028,0.00044585427,0.00058502634,0.10706194],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999211,0.0000091036845,0.0000028878644,0.000014983138,0.000041175288,0.000010809459],"domain_scores_gemma":[0.99994123,0.00003194361,0.0000052944824,0.000006374864,0.000012716716,0.0000024411158],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014896115,0.00081583584,0.00058196794,0.00025589444,0.0001905677,0.00069748715,0.000629365,0.0005431941,0.0054507507],"category_scores_gemma":[0.0003147217,0.00025782984,0.00042797485,0.0004734272,0.00017471168,0.0008239194,0.0003911479,0.00046883145,0.00083664746],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000121913654,0.000086870656,0.00058235717,0.00034783417,0.000042668693,0.00013718015,0.000042011787,0.65966,0.047328364,0.014359217,0.0031858615,0.27410573],"study_design_scores_gemma":[0.000018756555,0.00013143333,0.0010898822,0.00005029985,0.000055165026,0.0002173939,0.0000477475,0.9278394,0.035114788,0.01848659,0.01691876,0.000029774032],"about_ca_topic_score_codex":0.0017024875,"about_ca_topic_score_gemma":0.0021870648,"teacher_disagreement_score":0.0054507507,"about_ca_system_score_codex":0.00028588975,"about_ca_system_score_gemma":0.00029250482,"threshold_uncertainty_score":0.01823461},"labels":[],"label_agreement":null},{"id":"W112646780","doi":"10.3844/ajbbsp.2012.128.142","title":"KINETICS OF THIN LAYER DRYING OF POULTRY MANURE","year":2012,"lang":"en","type":"article","venue":"American journal of biochemistry & biotechnology/American journal of biochemistry and biotechnology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Manure; Environmental science; Water content; Moisture; Agronomy; Manure management; Materials science; Biology","score_opus":0.009289206866461066,"score_gpt":0.22309787725330532,"score_spread":0.21380867038684426,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W112646780","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.994348,0.0019434614,0.0022595257,0.000030423225,0.000017917293,0.0000383409,0.0003231919,0.000027163951,0.0010118841],"genre_scores_gemma":[0.9937883,0.0017269416,0.0025111295,0.00004660528,0.0000070044493,0.000027024873,0.0003456725,0.00002361003,0.0015236972],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997944,0.000032709177,0.00001609731,0.000039737904,0.00007154255,0.00004552798],"domain_scores_gemma":[0.9993988,0.0002580347,0.0001472616,0.000026101221,0.00013299017,0.00003685091],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004021972,0.00031275535,0.00024220145,0.00017883534,0.000121553705,0.00030411797,0.0001811063,0.00022445252,0.0007836523],"category_scores_gemma":[0.0007292211,0.00020145735,0.00036424145,0.00020380983,0.00015484336,0.00035099982,0.00012577343,0.00045344024,0.000258127],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00034784095,0.000027471437,0.001216908,0.000108133434,0.000016144864,0.000047210906,0.00006525191,0.0006177812,0.99474525,0.000034872708,0.00003840559,0.002734851],"study_design_scores_gemma":[0.000007663437,0.0006146603,0.012003523,0.000020904637,0.000021776103,0.0000816986,0.000080118094,0.0026125244,0.98362744,0.00003357806,0.0008816615,0.000014453552],"about_ca_topic_score_codex":0.0019568214,"about_ca_topic_score_gemma":0.0016931139,"teacher_disagreement_score":0.0019568214,"about_ca_system_score_codex":0.0002470399,"about_ca_system_score_gemma":0.00020135597,"threshold_uncertainty_score":0.003890872},"labels":[],"label_agreement":null},{"id":"W112752434","doi":"10.3844/ajeassp.2012.136.150","title":"AN EFFECTIVE PASSIVE SOLAR DRYER FOR THIN LAYER DRYING OF POULTRY MANURE","year":2012,"lang":"en","type":"article","venue":"American Journal of Engineering and Applied Sciences","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Manure; Solar dryer; Environmental science; Chicken manure; Agronomy; Moisture; Fertilizer; Manure management; Nutrient; Water content; Pulp and paper industry; Solar energy; Materials science; Biology; Ecology","score_opus":0.01245833474363445,"score_gpt":0.23320365758354392,"score_spread":0.22074532283990947,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W112752434","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96411186,0.0018158174,0.032587714,0.00008212658,0.000063538435,0.00009610658,0.0001543689,0.00021694563,0.0008715553],"genre_scores_gemma":[0.9521084,0.0009027727,0.04421261,0.00011539533,0.000027742195,0.000066069464,0.00013630778,0.000031605778,0.0023991405],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999887,0.000013378297,0.000008729235,0.000029907396,0.00004988982,0.000011061844],"domain_scores_gemma":[0.9998721,0.000036655973,0.000039006834,0.000013471418,0.000024028619,0.000014709791],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002271122,0.00026210307,0.00038129138,0.00024131377,0.00017434872,0.00020598756,0.0004750621,0.00032979128,0.0008655644],"category_scores_gemma":[0.00020382965,0.00022082333,0.00045229107,0.00014374303,0.0001259035,0.00031940878,0.00017772413,0.00036104873,0.00021789482],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009193102,0.000059286896,0.00030517363,0.000098097495,0.000004913948,0.000034686316,0.000013597639,0.000208755,0.99301857,0.000027602355,0.00004165229,0.0060956264],"study_design_scores_gemma":[0.00005377544,0.00070054946,0.008696498,0.00001377466,0.00004059164,0.00035375278,0.000021964788,0.0040241126,0.9833635,0.00002891444,0.0026882968,0.000014209151],"about_ca_topic_score_codex":0.0002076143,"about_ca_topic_score_gemma":0.000512037,"teacher_disagreement_score":0.0008655644,"about_ca_system_score_codex":0.00011942673,"about_ca_system_score_gemma":0.000107580956,"threshold_uncertainty_score":0.0028956532},"labels":[],"label_agreement":null},{"id":"W1175005473","doi":"10.1016/b978-0-12-411479-1.00021-8","title":"Radio-Frequency Processing","year":2014,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":35,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Computer science","score_opus":0.02524688288820557,"score_gpt":0.21675640099188523,"score_spread":0.19150951810367967,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1175005473","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0029745072,0.01162311,0.42790142,0.0009966963,0.0025091807,0.000104478226,0.00058824656,0.004575403,0.54872704],"genre_scores_gemma":[0.01323164,0.0059449864,0.04994185,0.0003412847,0.00064146117,0.000067521425,0.00091105694,0.0004986273,0.9284216],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99973255,0.000019768639,0.000010781099,0.000060051967,0.00015999723,0.000016890317],"domain_scores_gemma":[0.9997929,0.000047501675,0.000010277544,0.00005189627,0.00008508751,0.0000124056],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027080323,0.0011329758,0.0005407904,0.001030405,0.00042605572,0.0018821331,0.00086135603,0.0011910876,0.121927075],"category_scores_gemma":[0.000509415,0.00035045296,0.00033167872,0.0012472318,0.00044286725,0.0013662357,0.0010101671,0.0009917156,0.098862045],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000030189312,0.000024314284,0.000088341825,0.00017650994,0.000013384768,0.00007045724,0.000061884515,0.0018001285,0.022054212,0.015551833,0.067659564,0.8924691],"study_design_scores_gemma":[0.000008707944,0.000050491457,0.0003977855,0.00011936616,0.000020117814,0.00036241725,0.000041792155,0.0061483593,0.011816784,0.01095447,0.97005713,0.000022656892],"about_ca_topic_score_codex":0.0009740888,"about_ca_topic_score_gemma":0.0012116601,"teacher_disagreement_score":0.121927075,"about_ca_system_score_codex":0.00042662348,"about_ca_system_score_gemma":0.00037597763,"threshold_uncertainty_score":0.40788674},"labels":[],"label_agreement":null},{"id":"W1252891592","doi":"10.1016/b978-012676757-5/50021-9","title":"Combined Microwave Vacuuum-drying","year":2005,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Microwave; Environmental science; Materials science; Computer science; Telecommunications","score_opus":0.02657260129075056,"score_gpt":0.2154570716842175,"score_spread":0.18888447039346692,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1252891592","genre_codex":"methods","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":"methods","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.1998074,0.030456085,0.61302614,0.0005531008,0.0017570176,0.00047491325,0.0015140205,0.0074965036,0.14491475],"genre_scores_gemma":[0.34754828,0.013980105,0.29288328,0.0005574353,0.00039724176,0.0006643976,0.0028024158,0.0015246825,0.33964214],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997763,0.000012424823,0.000008460437,0.00006359589,0.00012240159,0.000016782162],"domain_scores_gemma":[0.99994206,0.000011748684,0.000006108434,0.000018154944,0.000017812541,0.0000042477127],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003228893,0.00053786894,0.00068944565,0.00057718414,0.0004233281,0.00046634744,0.001029107,0.0005300056,0.018419558],"category_scores_gemma":[0.00015729581,0.0005213803,0.00043850724,0.0005817458,0.00016177671,0.0008460895,0.00069805776,0.0008755495,0.007355809],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000110426015,0.00009441338,0.00020306444,0.0005741108,0.000036102494,0.00013404676,0.000084822386,0.0010344017,0.8808181,0.0039105914,0.0058225263,0.1071774],"study_design_scores_gemma":[0.000041966894,0.00013681094,0.0015300924,0.000057052708,0.00006304846,0.0008753732,0.00003327906,0.008710114,0.8493149,0.0013055406,0.13790508,0.00002663996],"about_ca_topic_score_codex":0.00041629604,"about_ca_topic_score_gemma":0.0010843761,"teacher_disagreement_score":0.018419558,"about_ca_system_score_codex":0.00021174761,"about_ca_system_score_gemma":0.00015522062,"threshold_uncertainty_score":0.06161958},"labels":[],"label_agreement":null},{"id":"W133167385","doi":"","title":"Physical Behavior of Fungal Biomasses during Vacuum Agitated Contact Drying","year":2014,"lang":"en","type":"article","venue":"International Journal of Energy Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of New Brunswick","funders":"","keywords":"Impeller; Vacuum drying; Rotational speed; Mass transfer; Vacuum pump; Materials science; Phase (matter); Vacuum level; Moisture; Water content; Chemistry; Vacuum chamber; Composite material; Analytical Chemistry (journal); Thermodynamics; Chromatography; Mechanical engineering; Freeze-drying","score_opus":0.008808340445627632,"score_gpt":0.2110428340829559,"score_spread":0.20223449363732826,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W133167385","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977992,0.0002865923,0.001094604,0.000010594579,0.000006622973,0.000009760035,0.00019737703,0.000014297684,0.0005808579],"genre_scores_gemma":[0.9967932,0.00031157045,0.001326461,0.0000130864055,0.0000045764796,0.000017730916,0.0002902445,0.000016252627,0.0012267607],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998616,0.000014901691,0.0000067040537,0.000034111483,0.000052360843,0.000030402754],"domain_scores_gemma":[0.9998293,0.00006684803,0.0000305711,0.0000132107325,0.00004001813,0.000020033707],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013816051,0.00021204966,0.00031378152,0.00023338718,0.00021411588,0.00032921796,0.00017887133,0.0002248891,0.0010619971],"category_scores_gemma":[0.00036092883,0.00012956756,0.00029621285,0.0004210965,0.00019538889,0.00025444757,0.0001256242,0.00045004694,0.00022401725],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021986016,0.000047550227,0.001068921,0.000052854724,0.000009105115,0.00008943447,0.00009082891,0.000673573,0.99482167,0.000045439385,0.00002559517,0.0028550837],"study_design_scores_gemma":[0.000008443923,0.0004682994,0.018905336,0.000010674293,0.000017629069,0.00008717502,0.00016675348,0.0034547034,0.9761847,0.0000438571,0.00063755957,0.000014891205],"about_ca_topic_score_codex":0.0014091455,"about_ca_topic_score_gemma":0.0015376821,"teacher_disagreement_score":0.0014091455,"about_ca_system_score_codex":0.00016500911,"about_ca_system_score_gemma":0.00011618294,"threshold_uncertainty_score":0.0035527349},"labels":[],"label_agreement":null},{"id":"W1498730091","doi":"10.1002/jsfa.6418","title":"Microwave and micronization treatments affect dehulling characteristics and bioactive contents of dry beans (<i>Phaseolus vulgaris</i> L.)","year":2013,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":35,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Saskatchewan Health Quality Council; Agriculture and Agri-Food Canada","funders":"Government of Canada","keywords":"Food science; Chemistry; Phaseolus; Cultivar; Micronization; Rice hulls; Composition (language); Proanthocyanidin; Antioxidant; Agronomy; Botany; Polyphenol; Biology; Particle size; Biochemistry","score_opus":0.011914403137492337,"score_gpt":0.19707376913085478,"score_spread":0.18515936599336244,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1498730091","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989517,0.00032010983,0.0004417236,0.000010241961,0.000002911466,0.0000073059377,0.000069630594,0.000018764658,0.00017770521],"genre_scores_gemma":[0.998276,0.00016287711,0.0007778273,0.00002669104,0.0000022028971,0.000011216227,0.00018795807,0.000015373107,0.0005397907],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999167,0.00001188863,0.000005894392,0.000027190643,0.00001600118,0.000022418628],"domain_scores_gemma":[0.99988556,0.000020434174,0.00004643956,0.0000068118497,0.000012814335,0.000027778924],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000100538586,0.00026542685,0.00019240739,0.00017542178,0.00008958754,0.00021572366,0.00009971442,0.00015192173,0.00062868634],"category_scores_gemma":[0.00010742023,0.000102355465,0.00021551995,0.00010451587,0.0001240323,0.00013893256,0.000119016666,0.00026999143,0.000095874864],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009721702,0.000012899648,0.0002539413,0.000012629281,0.0000036897502,0.000004519289,0.0000059784243,0.000009588308,0.9991991,0.0000025629645,0.0000029553717,0.0003949011],"study_design_scores_gemma":[0.000014622611,0.0010329015,0.08305509,0.0000039845672,0.000050392115,0.00009855708,0.000048358575,0.0003903218,0.9146773,0.000015245215,0.0006050942,0.000008238888],"about_ca_topic_score_codex":0.00093383814,"about_ca_topic_score_gemma":0.0014795815,"teacher_disagreement_score":0.00093383814,"about_ca_system_score_codex":0.00025490092,"about_ca_system_score_gemma":0.00006925181,"threshold_uncertainty_score":0.00210315},"labels":[],"label_agreement":null},{"id":"W1524161256","doi":"10.1201/9780203485248","title":"Food Processing","year":2005,"lang":"en","type":"book","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":164,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Food science; Computer science; Chemistry","score_opus":0.039221455068756586,"score_gpt":0.21154994814826353,"score_spread":0.17232849307950693,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1524161256","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0033456248,0.022583015,0.032506768,0.0017030375,0.003829113,0.00031914917,0.0026194276,0.003315019,0.92977875],"genre_scores_gemma":[0.010775993,0.014453838,0.019793158,0.001486831,0.00037136936,0.00015792638,0.0031835022,0.0006855869,0.94909185],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99960893,0.000016565182,0.000015177482,0.000080242266,0.00024830253,0.000030810574],"domain_scores_gemma":[0.9998604,0.000009597197,0.000007606031,0.000023861046,0.00008422896,0.000014162018],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024744417,0.0009302877,0.00055272464,0.0009866774,0.00089209387,0.0024333273,0.0011038681,0.0010975713,0.11520908],"category_scores_gemma":[0.00038871588,0.00032919788,0.0005526604,0.0013419631,0.0003307147,0.0014543702,0.0014430941,0.0010531824,0.13819696],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008436099,0.00007578416,0.0001682673,0.0009503056,0.000012904376,0.0002448498,0.000122318,0.0006629721,0.03126119,0.025454378,0.3660807,0.57488185],"study_design_scores_gemma":[0.000003384457,0.000023503546,0.00015274146,0.000070412694,0.0000030219596,0.00021401129,0.000018445715,0.0001610796,0.0046093916,0.0021575368,0.99257976,0.0000066290872],"about_ca_topic_score_codex":0.000980643,"about_ca_topic_score_gemma":0.0015978232,"teacher_disagreement_score":0.11520908,"about_ca_system_score_codex":0.0007341383,"about_ca_system_score_gemma":0.00069133,"threshold_uncertainty_score":0.38541275},"labels":[],"label_agreement":null},{"id":"W1541576720","doi":"10.1080/07373937.2014.924285","title":"Book Review:<i>Heat Pump Dryers: Theory, Design and Industrial Application</i>, by Odilio Alves-Filho","year":2014,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Western University","funders":"","keywords":"Heat pump; Refrigerant; Process engineering; Engineering; Manufacturing engineering; Mechanical engineering; Environmental science; Heat exchanger","score_opus":0.019163325479762384,"score_gpt":0.22199215614307136,"score_spread":0.20282883066330898,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1541576720","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0004560052,0.81771356,0.0026555548,0.021701226,0.09757858,0.000052019426,0.0004213732,0.0002838243,0.059137825],"genre_scores_gemma":[0.002886601,0.533611,0.0023654986,0.012969501,0.05679606,0.00007528221,0.00066926895,0.00029474302,0.39033213],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9995098,0.000029176292,0.000023739618,0.00009978172,0.000309645,0.00002784632],"domain_scores_gemma":[0.99873835,0.00032783858,0.00009160043,0.000035824338,0.00064084923,0.00016558972],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00057156704,0.0011990411,0.0013363429,0.001870936,0.00069873664,0.0024324246,0.0011257249,0.0015602583,0.042218294],"category_scores_gemma":[0.002125394,0.00041442376,0.0006149113,0.0025778802,0.00052381714,0.0026403768,0.00093997753,0.0026520048,0.045394633],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000018046307,0.00001627241,0.00003839015,0.0006484463,0.00000869416,0.000020293297,0.000016616414,0.00009889046,0.00043499935,0.0014312385,0.90741205,0.089855984],"study_design_scores_gemma":[0.0000029718867,0.00001615735,0.00011212409,0.00017936714,0.000005338963,0.00010715089,0.000006781483,0.000049752387,0.00014250173,0.00032799583,0.999044,0.0000059047134],"about_ca_topic_score_codex":0.0014911935,"about_ca_topic_score_gemma":0.003266586,"teacher_disagreement_score":0.042218294,"about_ca_system_score_codex":0.0010181086,"about_ca_system_score_gemma":0.0011098995,"threshold_uncertainty_score":0.14123428},"labels":[],"label_agreement":null},{"id":"W1544437856","doi":"10.18697/ajfand.55.11020","title":"A comparison of the kinetics of mango drying in open-air, solar, and forced-air dryers","year":2012,"lang":"en","type":"article","venue":"African Journal of Food Agriculture Nutrition and Development","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"University of Guelph","keywords":"Solar dryer; Tray; Forced-air; Open air; Environmental science; Water content; Forced convection; Moisture; Air temperature; Environmental engineering; Pulp and paper industry; Meteorology; Geography; Engineering; Mechanical engineering; Convection; Geotechnical engineering","score_opus":0.04547064982631408,"score_gpt":0.2599002401784207,"score_spread":0.21442959035210665,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1544437856","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9930153,0.0015646288,0.0034506158,0.000036074962,0.000026922185,0.00004451495,0.00029381545,0.00005133607,0.0015167404],"genre_scores_gemma":[0.98893297,0.0017135447,0.0057384744,0.00003649012,0.000013721927,0.00004021427,0.0004710714,0.000045124558,0.0030084879],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99976736,0.000032346197,0.000016767228,0.000055454177,0.00008780541,0.000040146377],"domain_scores_gemma":[0.99931014,0.00034860885,0.00010901292,0.00003479059,0.00015630876,0.000041166615],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005110569,0.00031156137,0.00034920513,0.00026832084,0.00019058226,0.00033284217,0.00022169587,0.00022349351,0.0009035079],"category_scores_gemma":[0.00077768345,0.00015738883,0.00039540496,0.0003115141,0.00014249557,0.00057587354,0.00012409466,0.00037824523,0.00030587337],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00042136267,0.00010462242,0.0032813929,0.0002256388,0.000028237455,0.00007577706,0.00020061957,0.001610463,0.9845903,0.000105983454,0.00010989135,0.0092456415],"study_design_scores_gemma":[0.000017549659,0.0009312833,0.02384957,0.000027955462,0.00004578751,0.00011351597,0.00020878564,0.013659669,0.9589045,0.000086636894,0.002124829,0.000029774903],"about_ca_topic_score_codex":0.0018139967,"about_ca_topic_score_gemma":0.0027588408,"teacher_disagreement_score":0.0018139967,"about_ca_system_score_codex":0.00022897187,"about_ca_system_score_gemma":0.00017877347,"threshold_uncertainty_score":0.0036069155},"labels":[],"label_agreement":null},{"id":"W1553343036","doi":"10.52151/jae2013504.1526","title":"Resistance to Airflow through Bulk Grains, Oilseeds and Other Agricultural Products – A Review","year":2013,"lang":"en","type":"review","venue":"Journal of Agricultural Engineering (India)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Airflow; Aeration; Abiotic component; Context (archaeology); Resistance (ecology); Agricultural engineering; Agriculture; Environmental science; Pressure drop; Scope (computer science); Architectural engineering; Engineering; Computer science; Mechanics; Mechanical engineering; Agronomy; Ecology; Geography; Physics; Waste management; Biology","score_opus":0.03546116785097201,"score_gpt":0.25039570877302153,"score_spread":0.21493454092204953,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1553343036","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0003456115,0.99835974,0.00019997328,0.00011121563,0.000102544815,0.0000038581866,0.00002274441,0.000007378784,0.00084696995],"genre_scores_gemma":[0.0015308316,0.9975393,0.0002931483,0.00003846747,0.000077821154,0.0000039725155,0.00002515467,0.0000015271627,0.00048993714],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99984884,0.000016820328,0.000026660733,0.000035337725,0.000060985258,0.000011273943],"domain_scores_gemma":[0.9996383,0.00018439682,0.00005870811,0.000010520063,0.00008988737,0.00001810267],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003573784,0.0008634395,0.0013098434,0.002328242,0.0002646415,0.0009096014,0.0007260093,0.0008429527,0.0027725908],"category_scores_gemma":[0.0005609227,0.0003302292,0.0005324934,0.002323799,0.00033427062,0.0013495506,0.00040956706,0.00076905004,0.001198956],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006647908,0.00012784249,0.0003573378,0.036396652,0.00011404059,0.0002414771,0.00008972935,0.0015225364,0.0049314923,0.0037714096,0.014343325,0.93803763],"study_design_scores_gemma":[0.000009884338,0.000233394,0.0018018109,0.0050183814,0.000217121,0.0014274174,0.00015242216,0.0004269297,0.002406424,0.001940622,0.98631775,0.000047887443],"about_ca_topic_score_codex":0.0015885025,"about_ca_topic_score_gemma":0.0018158936,"teacher_disagreement_score":0.0027725908,"about_ca_system_score_codex":0.00034035422,"about_ca_system_score_gemma":0.0007791574,"threshold_uncertainty_score":0.009275258},"labels":[],"label_agreement":null},{"id":"W1600005565","doi":"10.1016/s1572-347x(05)80079-5","title":"Prediction of facial cooling times","year":2005,"lang":"en","type":"book-chapter","venue":"Elsevier ergonomics book series","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Defence Research and Development Canada","funders":"","keywords":"Computer science; Psychology","score_opus":0.025345377216697842,"score_gpt":0.19747173702236262,"score_spread":0.17212635980566476,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1600005565","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.38028613,0.0006257149,0.602232,0.00016373889,0.0002136842,0.00009620967,0.0012459246,0.0021935636,0.012942971],"genre_scores_gemma":[0.95800054,0.00021338431,0.034376744,0.00001378653,0.00002527026,0.00004975636,0.0004903511,0.00008826877,0.006741937],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99996305,0.0000050498475,9.3865543e-7,0.000015593121,0.000008924104,0.0000064630553],"domain_scores_gemma":[0.99990773,0.000046656558,0.000008856472,0.000007961454,0.000021587262,0.0000072811345],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000118145304,0.00050419534,0.0003167463,0.00033955288,0.00015144386,0.0002977381,0.00028631336,0.0003419182,0.0035882336],"category_scores_gemma":[0.0004577309,0.0002437378,0.0003985148,0.00022209913,0.000110360954,0.00021824852,0.0001834395,0.00032779362,0.0010151308],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002516967,0.000079793084,0.010644422,0.000060787494,0.00003118446,0.00009079918,0.000040604806,0.7501561,0.026024712,0.0011112744,0.0036302635,0.20787832],"study_design_scores_gemma":[0.0000018792042,0.000010136334,0.0029215047,0.0000032336302,0.0000031694715,0.000010537063,0.0000040005552,0.9948442,0.001814276,0.00020370322,0.00017981582,0.0000035817916],"about_ca_topic_score_codex":0.013329613,"about_ca_topic_score_gemma":0.008854662,"teacher_disagreement_score":0.013329613,"about_ca_system_score_codex":0.00031805836,"about_ca_system_score_gemma":0.00030091027,"threshold_uncertainty_score":0.0265041},"labels":[],"label_agreement":null},{"id":"W1600620360","doi":"","title":"Modélisation de chauffage du bois par micro-ondes","year":2010,"lang":"fr","type":"dissertation","venue":"Depositum (Université du Québec en Abitibi-Témiscamingue)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Humanities; Physics; Political science; Philosophy","score_opus":0.005338768571089154,"score_gpt":0.1740128277102472,"score_spread":0.16867405913915806,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1600620360","genre_codex":"methods","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":"methods","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.43274182,0.0025161153,0.5315293,0.0007623388,0.0002731333,0.00025074556,0.0019228052,0.0012870715,0.028716521],"genre_scores_gemma":[0.9227004,0.0018893646,0.046460528,0.00009617238,0.000032396096,0.00033874493,0.0009775262,0.00018891458,0.027315956],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99983954,0.000020698835,0.000008436534,0.000047401394,0.000050745213,0.00003306611],"domain_scores_gemma":[0.99981934,0.00008335307,0.000021056454,0.000018660483,0.000044450815,0.000013160102],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029108213,0.0006489902,0.00062295445,0.00044167336,0.00047243925,0.0011144064,0.0009344095,0.001743757,0.0025278653],"category_scores_gemma":[0.0004984732,0.0004810388,0.001376667,0.00043862266,0.0005464957,0.00074349175,0.0005750933,0.00083289295,0.000442068],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000036054502,0.000028195573,0.0013238796,0.00012779117,0.000025493988,0.00007712575,0.000049454622,0.97535634,0.016248543,0.0017479594,0.00020055461,0.004778603],"study_design_scores_gemma":[0.000007090916,0.000036208967,0.0009604157,0.000009518087,0.000014606687,0.00002012039,0.000024491079,0.9933344,0.0035845719,0.00046972826,0.0015287084,0.000009989158],"about_ca_topic_score_codex":0.033153012,"about_ca_topic_score_gemma":0.021468578,"teacher_disagreement_score":0.033153012,"about_ca_system_score_codex":0.0009645806,"about_ca_system_score_gemma":0.0013585757,"threshold_uncertainty_score":0.065920055},"labels":[],"label_agreement":null},{"id":"W1602756194","doi":"10.4995/thesis/10251/17577","title":"Estudio de la deshidratación osmótica y del secado por aire caliente como operaciones de estabilización de productos de manzana (var. Granny Smith) enriquecidos en calcio","year":2007,"lang":"es","type":"dissertation","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Bibliographical Society of Canada","funders":"","keywords":"Humanities; Art; Physics","score_opus":0.015616964674651337,"score_gpt":0.30391224043573795,"score_spread":0.2882952757610866,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1602756194","genre_codex":"empirical","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99221087,0.0028635426,0.0026834065,0.00008791354,0.000034408793,0.0000591289,0.00013228308,0.00002392537,0.0019045467],"genre_scores_gemma":[0.98629874,0.0019007206,0.00426972,0.00007745534,0.000014816044,0.00005992212,0.0001271126,0.000027700351,0.007223757],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978465,0.00004587275,0.000010643598,0.000054767577,0.000068278605,0.00003580999],"domain_scores_gemma":[0.99957556,0.00016109244,0.000104861145,0.000024944977,0.00010027213,0.000033241686],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037656896,0.00029743594,0.00035064362,0.00017865708,0.00024890836,0.000515792,0.00023287459,0.00032802182,0.0015803988],"category_scores_gemma":[0.00038325615,0.00018892223,0.00050818874,0.00032373756,0.0003133621,0.0004615348,0.00022753073,0.0006093979,0.00019891837],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005687562,0.000077587065,0.0016077916,0.00020303951,0.00001804405,0.000037535832,0.00014330861,0.00012714263,0.99081814,0.000111711095,0.000033479497,0.006253446],"study_design_scores_gemma":[0.000037619204,0.0033251208,0.037619732,0.00002702319,0.00009816302,0.00013469026,0.0004036011,0.0008104601,0.9496802,0.00014264532,0.0076903543,0.000030398729],"about_ca_topic_score_codex":0.0038571036,"about_ca_topic_score_gemma":0.009013637,"teacher_disagreement_score":0.0038571036,"about_ca_system_score_codex":0.00040237396,"about_ca_system_score_gemma":0.0005541537,"threshold_uncertainty_score":0.0076693296},"labels":[],"label_agreement":null},{"id":"W164823352","doi":"10.1080/08327823.2008.11688614","title":"Microwave-Vacuum Drying of Flax Fiber for Biocomposite Production","year":2008,"lang":"en","type":"article","venue":"Journal of Microwave Power and Electromagnetic Energy","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Ministry of Agriculture - Saskatchewan","keywords":"Biocomposite; Materials science; Fiber; Composite material; Vacuum drying; Moisture; Polymer; Natural fiber; Synthetic fiber; Freeze-drying; Composite number; Chemistry; Chromatography","score_opus":0.012114506755809423,"score_gpt":0.20105462071023594,"score_spread":0.18894011395442653,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W164823352","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9373659,0.0037422075,0.056210633,0.00006313915,0.000059849684,0.00009011068,0.0004424191,0.00025548713,0.0017703541],"genre_scores_gemma":[0.95539314,0.0027372781,0.03901915,0.000040609506,0.000013517595,0.00012533326,0.00054738746,0.000055361226,0.002068197],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989426,0.000012951831,0.000010360131,0.00003018775,0.00004105291,0.000011192607],"domain_scores_gemma":[0.9999095,0.000030638847,0.000026652082,0.000007327694,0.000021042715,0.000004723415],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034899847,0.00034781502,0.00024917265,0.0002713165,0.00019909997,0.00011066235,0.00015860597,0.00020454708,0.00090925174],"category_scores_gemma":[0.00028002565,0.0001224064,0.00029132867,0.0003470125,0.000091131245,0.0002638069,0.000078416124,0.00027619425,0.00023847554],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000050016708,0.000017130804,0.00043754117,0.00012511018,0.000004772821,0.000041364827,0.000031265557,0.00030723301,0.9922369,0.000077483644,0.000080817816,0.0065903226],"study_design_scores_gemma":[0.0000043708715,0.00013751787,0.004786425,0.000013617359,0.000014716759,0.00017732654,0.000018751763,0.0028367555,0.98941666,0.000048496182,0.002536497,0.000008863292],"about_ca_topic_score_codex":0.0007918446,"about_ca_topic_score_gemma":0.001673687,"teacher_disagreement_score":0.00090925174,"about_ca_system_score_codex":0.0001790954,"about_ca_system_score_gemma":0.00010459843,"threshold_uncertainty_score":0.0030416846},"labels":[],"label_agreement":null},{"id":"W180279714","doi":"10.1016/b978-0-08-088504-9.00306-8","title":"Microwave Dehydration of Food and Food Ingredients","year":2011,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Microwave; Dehydration; Materials science; Process engineering; Microwave heating; Dielectric; Dielectric heating; Food industry; Nanotechnology; Food science; Chemistry; Engineering; Optoelectronics; Telecommunications","score_opus":0.03583267833305577,"score_gpt":0.2018882504032999,"score_spread":0.16605557207024413,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W180279714","genre_codex":"methods","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.084448636,0.065470845,0.4634137,0.0009620985,0.0014595675,0.000103845014,0.0005884929,0.0022933134,0.38125962],"genre_scores_gemma":[0.19050473,0.033099968,0.06548551,0.00023269879,0.00027111164,0.00012724045,0.0006395081,0.00045657513,0.7091826],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999522,0.000003142933,0.0000015855363,0.0000113236,0.000028394023,0.000003451162],"domain_scores_gemma":[0.9999819,0.000006147019,0.0000021594476,0.0000040181867,0.0000045903444,0.0000011215091],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000090375834,0.00040790543,0.00034548485,0.0002490895,0.00013599911,0.00039566625,0.0003660444,0.00033401005,0.014679509],"category_scores_gemma":[0.00006997452,0.00023046718,0.00023335045,0.00031874684,0.0001592845,0.0006583312,0.00028380164,0.0003914396,0.004282763],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000082649676,0.00008944823,0.0002899248,0.00070978457,0.000021372973,0.00017351207,0.00011605239,0.014302074,0.391848,0.03328104,0.020259285,0.53882676],"study_design_scores_gemma":[0.000020829537,0.00016670999,0.0024576045,0.0001727303,0.0000479749,0.0009837152,0.000109128676,0.05178507,0.38053566,0.019285256,0.54438853,0.000046694524],"about_ca_topic_score_codex":0.00037358902,"about_ca_topic_score_gemma":0.00063280086,"teacher_disagreement_score":0.014679509,"about_ca_system_score_codex":0.00019493187,"about_ca_system_score_gemma":0.00009228286,"threshold_uncertainty_score":0.04910791},"labels":[],"label_agreement":null},{"id":"W1925859078","doi":"10.1109/ccece.1993.332314","title":"Convection heat and mass transfer in electric drying processes","year":2002,"lang":"en","type":"article","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Hydro-Québec","funders":"","keywords":"Mass transfer; Convection; Limiting; Microwave; Process engineering; Limit (mathematics); Product (mathematics); Heat transfer; Quality (philosophy); Materials science; Analytical Chemistry (journal); Computer science; Chemistry; Physics; Thermodynamics; Mechanical engineering; Engineering; Telecommunications; Mathematics; Chromatography","score_opus":0.031072122468804305,"score_gpt":0.19630372150772604,"score_spread":0.16523159903892173,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1925859078","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.2713069,0.041681513,0.5473472,0.0029757014,0.0012446875,0.0002891801,0.0003756335,0.00075463013,0.13402459],"genre_scores_gemma":[0.93518806,0.009001157,0.014061397,0.0002276577,0.00033371506,0.00010942717,0.00007952596,0.00012852471,0.040870495],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998884,0.000029200373,0.0000049056284,0.000024355584,0.00004068238,0.000012527439],"domain_scores_gemma":[0.9998919,0.00006164703,0.000018242057,0.0000073970464,0.000015216451,0.0000056174463],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026109023,0.00042828868,0.0003336631,0.00044015414,0.00041932001,0.0007276395,0.00044584612,0.0007074047,0.0026226083],"category_scores_gemma":[0.0006784335,0.00025690868,0.00033495232,0.00039670337,0.0009968209,0.0013797081,0.00057828793,0.000482936,0.00035357694],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017133415,0.0001558635,0.0010852775,0.000742448,0.00002954371,0.00056151894,0.00060888275,0.51240844,0.06523186,0.3504986,0.0034610976,0.065045185],"study_design_scores_gemma":[0.000059096525,0.000102545855,0.0012771712,0.000059796326,0.000026058588,0.00035036966,0.00008893914,0.86593914,0.021134246,0.08913197,0.021771511,0.00005908255],"about_ca_topic_score_codex":0.0021342898,"about_ca_topic_score_gemma":0.0006972333,"teacher_disagreement_score":0.0026226083,"about_ca_system_score_codex":0.0005353112,"about_ca_system_score_gemma":0.00027247966,"threshold_uncertainty_score":0.008773506},"labels":[],"label_agreement":null},{"id":"W1965139194","doi":"10.1504/ijpti.2012.050982","title":"Effect of microwave and hot air drying on flax straw at controlled temperatures","year":2012,"lang":"en","type":"article","venue":"International Journal of Postharvest Technology and Innovation","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Microwave; Materials science; Ultimate tensile strength; Composite material; Water content; Moisture; Air dryer; Straw; Air temperature; Microwave oven; Pulp and paper industry; Chemistry; Waste management; Meteorology","score_opus":0.010524930258700826,"score_gpt":0.2560754994215366,"score_spread":0.2455505691628358,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1965139194","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99698144,0.00042302074,0.0020475583,0.000010587007,0.000010556781,0.000015802194,0.00007243681,0.00002405054,0.00041441806],"genre_scores_gemma":[0.9948437,0.00057123473,0.0035407231,0.000016734883,0.0000062013205,0.000020551912,0.00010536682,0.000021282114,0.00087420543],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999274,0.000012464016,0.0000056544313,0.00001894356,0.000020253181,0.000015321442],"domain_scores_gemma":[0.99986744,0.00005634158,0.000033869797,0.000011924618,0.000018953086,0.0000114660215],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024656855,0.00032156834,0.00028875453,0.00012848034,0.00010476523,0.00016281402,0.00017564271,0.00017821522,0.00092559645],"category_scores_gemma":[0.0002684529,0.00016043318,0.0003265964,0.00022827368,0.00012773396,0.00019499748,0.00008077315,0.0002328859,0.00011638919],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00041435502,0.000041486408,0.0002615663,0.00008759561,0.000012974893,0.00003296607,0.000026726058,0.0008992153,0.99654275,0.000033117667,0.000018505061,0.0016287251],"study_design_scores_gemma":[0.000013075626,0.000440755,0.0031936683,0.0000042494817,0.000018997021,0.000023248947,0.000015047801,0.002421066,0.99354917,0.000016937893,0.00029849866,0.0000053586364],"about_ca_topic_score_codex":0.00055355474,"about_ca_topic_score_gemma":0.0009398503,"teacher_disagreement_score":0.00092559645,"about_ca_system_score_codex":0.0001223637,"about_ca_system_score_gemma":0.00009175515,"threshold_uncertainty_score":0.0030964613},"labels":[],"label_agreement":null},{"id":"W1967641219","doi":"10.1016/j.jfoodeng.2008.02.017","title":"Experimental and numerical investigation of heat and mass transfer during drying of Hayward kiwi fruits (Actinidia Deliciosa Planch)","year":2008,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":123,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ontario Institute of Technology","funders":"","keywords":"Actinidia deliciosa; Mass transfer; Kiwi; Heat transfer; Relative humidity; Convection; Moisture; Actinidia; Convective heat transfer; Thermodynamics; Chemistry; Mechanics; Botany; Horticulture; Food science; Physics; Biology","score_opus":0.022858802162410007,"score_gpt":0.19062112523378957,"score_spread":0.16776232307137956,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1967641219","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99877304,0.000051145063,0.0005143778,0.000014360077,0.0000039725232,0.00000904661,0.00006223823,0.000011272859,0.00056058494],"genre_scores_gemma":[0.99915063,0.000026571728,0.0005380665,0.000003302529,0.0000012661437,0.0000057834195,0.000036705125,0.0000031299758,0.00023436178],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999324,0.0000064521664,0.0000036209012,0.00001692588,0.000027475618,0.000013183248],"domain_scores_gemma":[0.99971694,0.0001710246,0.000025388896,0.000027233218,0.000043313976,0.000016147278],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002045116,0.00017026956,0.00035497555,0.00014714595,0.0005715202,0.0002931732,0.0003227696,0.0004295566,0.001141239],"category_scores_gemma":[0.0004262678,0.0001472706,0.00022081535,0.00019187591,0.0004087519,0.00037860236,0.00018485682,0.00038803893,0.00008587404],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00044789407,0.00020960523,0.0054870164,0.00013022184,0.000010553317,0.00016842897,0.00030737487,0.016126432,0.9713504,0.00036442795,0.00014764922,0.0052499906],"study_design_scores_gemma":[0.00008393582,0.00088737503,0.041577425,0.000011361579,0.000032922882,0.00015834029,0.00037321725,0.15761115,0.7980621,0.00023106168,0.0009327202,0.000038335642],"about_ca_topic_score_codex":0.0017578547,"about_ca_topic_score_gemma":0.0017437813,"teacher_disagreement_score":0.0017578547,"about_ca_system_score_codex":0.0003059772,"about_ca_system_score_gemma":0.00016927625,"threshold_uncertainty_score":0.0038178563},"labels":[],"label_agreement":null},{"id":"W1968677325","doi":"10.1016/j.jfoodeng.2004.04.040","title":"Thin-layer drying of spent grains in superheated steam","year":2004,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":89,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Superheated steam; Water content; Moisture; Air velocity; Chemistry; Materials science; Composite material; Superheating; Thermodynamics","score_opus":0.025389601720885946,"score_gpt":0.20482035278561692,"score_spread":0.17943075106473097,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1968677325","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9939407,0.00017428634,0.0049612527,0.000017434379,0.000008887335,0.0000053549848,0.00006304803,0.00003014632,0.0007988795],"genre_scores_gemma":[0.9961022,0.00025413756,0.002246151,0.000008387072,0.0000026128441,0.000005182295,0.00012372596,0.0000231023,0.0012344534],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999752,0.0000013917637,0.0000011048244,0.000005153194,0.000009035619,0.00000810531],"domain_scores_gemma":[0.9999616,0.000013855385,0.0000069751222,0.000005461398,0.000007459928,0.000004554317],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000074352174,0.00012037936,0.0001767047,0.000080465405,0.00013757209,0.00019370623,0.00019213166,0.00014614937,0.0008452475],"category_scores_gemma":[0.00009815443,0.0001231259,0.00016109172,0.000100677506,0.000112994065,0.00020322128,0.000082106555,0.0002601356,0.000112028916],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008940661,0.000010151518,0.00027526362,0.000029605171,0.0000076414435,0.000043009757,0.00002444954,0.002872542,0.99515694,0.00017074922,0.000036954025,0.0012832953],"study_design_scores_gemma":[0.000013649177,0.00010390784,0.0037043374,0.0000040287173,0.000013307702,0.000047932608,0.000035130644,0.03269418,0.962572,0.00012859302,0.00067728676,0.000005594921],"about_ca_topic_score_codex":0.0014965635,"about_ca_topic_score_gemma":0.0014787744,"teacher_disagreement_score":0.0014965635,"about_ca_system_score_codex":0.0001649495,"about_ca_system_score_gemma":0.00009752886,"threshold_uncertainty_score":0.0029757023},"labels":[],"label_agreement":null},{"id":"W1969030140","doi":"10.1080/20014091091832","title":"Thermal and Physical Properties of Bakery Products","year":2001,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":53,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Agriculture and Agri-Food Canada","funders":"","keywords":"Thermal diffusivity; Thermal conductivity; Specific heat; Physical property; Food products; Moisture; Thermal; Materials science; Food science; Thermodynamics; Chemistry; Composite material; Physics","score_opus":0.19108153756405322,"score_gpt":0.34196895234940505,"score_spread":0.15088741478535184,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1969030140","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.009343435,0.98130864,0.0024888837,0.00021326945,0.00017848464,0.000022627873,0.00023534978,0.00007230113,0.0061370544],"genre_scores_gemma":[0.051876545,0.93027544,0.0037889928,0.00023097196,0.00034705983,0.000065481945,0.0006671372,0.000027762333,0.012720711],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9994659,0.00004984071,0.000035214005,0.00011455478,0.00031483988,0.000019637113],"domain_scores_gemma":[0.99984205,0.000038627302,0.00003311694,0.000008515327,0.00007251328,0.00000518427],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046563853,0.0010149451,0.0012018558,0.0011334242,0.00021958332,0.0006121755,0.00064625446,0.000584424,0.0022683202],"category_scores_gemma":[0.00062286184,0.0002709352,0.00040696995,0.0012962278,0.00018714034,0.0008400633,0.0003055053,0.00049612764,0.002582735],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011066228,0.00012268266,0.0020495509,0.009696362,0.00010692227,0.00016498918,0.000078734425,0.0020973622,0.04900531,0.0017015826,0.008705022,0.9261608],"study_design_scores_gemma":[0.00002791267,0.00092703116,0.024310656,0.0025014544,0.00036412716,0.0026259068,0.00024098523,0.0023501152,0.09668504,0.0042849234,0.8655612,0.00012061743],"about_ca_topic_score_codex":0.0021116773,"about_ca_topic_score_gemma":0.0017504094,"teacher_disagreement_score":0.0022683202,"about_ca_system_score_codex":0.00029605278,"about_ca_system_score_gemma":0.0003604194,"threshold_uncertainty_score":0.0075882673},"labels":[],"label_agreement":null},{"id":"W1969574473","doi":"10.5539/mas.v4n7p42","title":"The Drawbacks and Superiorities of Using IR-Microwave System in Cake and Bread Baking: A Review","year":2010,"lang":"en","type":"review","venue":"Modern Applied Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Microwave; Halogen lamp; Microwave heating; Materials science; Process engineering; Moisture; Infrared heater; Heating system; Infrared; Computer science; Mechanical engineering; Composite material; Optics; Electrical engineering; Telecommunications; Engineering; Physics","score_opus":0.04497446530763494,"score_gpt":0.29258258542957516,"score_spread":0.24760812012194022,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1969574473","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0008413327,0.9974528,0.0004143104,0.000114120776,0.000112601214,0.0000053182525,0.000018063522,0.000010153341,0.0010313366],"genre_scores_gemma":[0.0040664626,0.99448425,0.0005849842,0.00011728003,0.000118956974,0.000008187095,0.000032228487,0.0000035793723,0.00058416836],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997156,0.000039033624,0.000052720403,0.000082604245,0.00008866132,0.000021368029],"domain_scores_gemma":[0.9993875,0.00036390845,0.00009631053,0.000015765412,0.00011784052,0.000018699053],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005147127,0.0006827748,0.00088825467,0.0020668318,0.0002836523,0.0011340448,0.00074054656,0.0008185331,0.0023629048],"category_scores_gemma":[0.0009089317,0.00032509782,0.0006772869,0.0018618158,0.0003492108,0.0014448576,0.00037159777,0.0006777269,0.0007596717],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015010915,0.00013008543,0.000814128,0.100326285,0.00025517071,0.0004605411,0.00026062594,0.00087280193,0.012531503,0.003585636,0.009891949,0.87072116],"study_design_scores_gemma":[0.000016928043,0.000526276,0.002879928,0.008720876,0.00079400017,0.002565024,0.00030954523,0.00054650777,0.0125478925,0.0017728639,0.9692591,0.000061094375],"about_ca_topic_score_codex":0.0009358725,"about_ca_topic_score_gemma":0.0012714281,"teacher_disagreement_score":0.0023629048,"about_ca_system_score_codex":0.0003162617,"about_ca_system_score_gemma":0.0007946005,"threshold_uncertainty_score":0.007904708},"labels":[],"label_agreement":null},{"id":"W1971944016","doi":"10.1016/j.jfoodeng.2013.03.024","title":"Sensitivity analysis of parameters affecting the drying behaviour of durum wheat pasta","year":2013,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Waterloo; Université de Sherbrooke","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Thermal diffusivity; Shrinkage; Moisture; Water content; Mass transfer; Sensitivity (control systems); Diffusion; Constant (computer programming); Work (physics); Environmental science; Materials science; Mathematics; Thermodynamics; Chemistry; Statistics; Composite material; Chromatography; Geotechnical engineering; Engineering; Computer science","score_opus":0.01649424352724683,"score_gpt":0.19518261965904068,"score_spread":0.17868837613179386,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1971944016","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9868581,0.0003049181,0.010338944,0.00012082268,0.000021629696,0.000026892856,0.00022868368,0.000056865705,0.0020430677],"genre_scores_gemma":[0.9993332,0.000043289176,0.00034845588,0.000007171214,0.000001249905,0.0000050558488,0.000046848516,0.0000062992017,0.00020844182],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99976236,0.00008907448,0.000012767576,0.000040383256,0.000044067405,0.00005128481],"domain_scores_gemma":[0.9981974,0.0014757288,0.00008876676,0.00007871787,0.00013006065,0.000029418707],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010272812,0.0006504584,0.0006698083,0.00067403534,0.00030644957,0.0006914058,0.00036473922,0.0008707651,0.0009447987],"category_scores_gemma":[0.0028613242,0.00032182105,0.0010144588,0.00034891994,0.00034190665,0.00042123263,0.00040017004,0.00053892203,0.000080265076],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00020112452,0.000050898045,0.0025231347,0.000090666115,0.000082450475,0.00020164307,0.000027635944,0.9686187,0.025509145,0.00035484222,0.0001305322,0.002209186],"study_design_scores_gemma":[0.000009888689,0.00012540242,0.0063863997,0.000007779849,0.000053977263,0.000048247734,0.000047804424,0.9826182,0.010181159,0.00030766628,0.00019320786,0.000020189402],"about_ca_topic_score_codex":0.008752741,"about_ca_topic_score_gemma":0.0035128838,"teacher_disagreement_score":0.008752741,"about_ca_system_score_codex":0.0007058239,"about_ca_system_score_gemma":0.00021600256,"threshold_uncertainty_score":0.017403603},"labels":[],"label_agreement":null},{"id":"W1971964599","doi":"10.1111/j.1745-4530.2003.tb00609.x","title":"KINETICS of QUALITY CHANGE DURING COOKING and FRYING of POTATOES: PART II. COLOR","year":2003,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":57,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Chemistry; Colorimeter; Food science; Kinetics; Arrhenius equation; Mathematics; Activation energy; Physics; Physical chemistry","score_opus":0.046636519007230905,"score_gpt":0.24476839272924486,"score_spread":0.19813187372201396,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1971964599","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98988557,0.0012519226,0.00782919,0.000022032293,0.000010042227,0.00004859103,0.0003181769,0.000076150034,0.00055838696],"genre_scores_gemma":[0.99607,0.00045894564,0.0019552847,0.00001977719,0.0000021643564,0.000022557715,0.0003284491,0.000030326888,0.0011124241],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998294,0.000032113338,0.000008555447,0.00003868639,0.00005534819,0.000035838922],"domain_scores_gemma":[0.9995303,0.00014170464,0.00012816631,0.000033166023,0.00013299433,0.000033703738],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042162536,0.00029678046,0.00024184653,0.00018754601,0.00009316494,0.0003241437,0.00014658691,0.00015977948,0.00068886107],"category_scores_gemma":[0.0007086273,0.00021917609,0.00036511544,0.00022389532,0.00015623838,0.00032058117,0.00013169179,0.000372581,0.00021618347],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005947256,0.000038052927,0.002981433,0.00009720438,0.0000360613,0.000048965045,0.00007159032,0.0011640055,0.98878366,0.00005245858,0.00006530712,0.006066554],"study_design_scores_gemma":[0.000017923967,0.0008183179,0.03922918,0.000008666158,0.000045495322,0.00011538822,0.00006294644,0.008071442,0.95081574,0.000060535,0.000734796,0.00001968463],"about_ca_topic_score_codex":0.00224056,"about_ca_topic_score_gemma":0.0008118555,"teacher_disagreement_score":0.00224056,"about_ca_system_score_codex":0.00022794351,"about_ca_system_score_gemma":0.00012819558,"threshold_uncertainty_score":0.0044549704},"labels":[],"label_agreement":null},{"id":"W1972253302","doi":"10.1007/s13197-014-1546-9","title":"Drying of chilli in a combined infrared and hot air rotary dryer","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Asian Institute of Technology","keywords":"Power consumption; Infrared; Air temperature; Materials science; Infrared heater; Environmental science; Mode (computer interface); Pulp and paper industry; Power (physics); Process engineering; Meteorology; Computer science; Thermodynamics; Engineering; Optics","score_opus":0.011705618229090968,"score_gpt":0.2062304228510902,"score_spread":0.19452480462199923,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1972253302","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9505043,0.00065770687,0.04365707,0.00009301013,0.0000977127,0.00009492432,0.0005393162,0.00056910666,0.003786919],"genre_scores_gemma":[0.96548724,0.00081731175,0.027405765,0.00006532033,0.000026195336,0.00008897597,0.000520083,0.00016084262,0.005428219],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984133,0.000008727887,0.000008938928,0.0000480638,0.00007165516,0.000021248741],"domain_scores_gemma":[0.9998574,0.00004235899,0.000013731534,0.000031308715,0.000040172785,0.0000149901725],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034315913,0.0003491682,0.00067205046,0.00029813833,0.0005212692,0.00044591754,0.0006064386,0.00040522192,0.0024569223],"category_scores_gemma":[0.00026796933,0.00028543329,0.0003676274,0.00035887535,0.00021776048,0.00032553857,0.00022326219,0.0006297391,0.0004714947],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019191578,0.00003653173,0.0008948039,0.00008332392,0.0000125274355,0.00006552311,0.00003981021,0.0043758503,0.98949146,0.0001427811,0.00021418533,0.004451274],"study_design_scores_gemma":[0.00007393824,0.00032079412,0.010927228,0.0000163863,0.0000672212,0.00013943641,0.000055321758,0.06777122,0.91701394,0.00012110655,0.0034702807,0.000023159817],"about_ca_topic_score_codex":0.0027606087,"about_ca_topic_score_gemma":0.0036875184,"teacher_disagreement_score":0.0027606087,"about_ca_system_score_codex":0.00031442658,"about_ca_system_score_gemma":0.00039480024,"threshold_uncertainty_score":0.008219242},"labels":[],"label_agreement":null},{"id":"W1973181998","doi":"10.1080/10407780490453963","title":"FINITE-ELEMENT SIMULATION AND VALIDATION OF STEPWISE DRYING OF BANANAS","year":2004,"lang":"en","type":"article","venue":"Numerical Heat Transfer Part A Applications","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Geoscience BC","funders":"","keywords":"Convection; Cartesian coordinate system; Finite element method; Moisture; Mathematics; Water content; Mechanics; Thermodynamics; Basis (linear algebra); Materials science; Engineering; Physics; Geometry; Composite material; Geotechnical engineering","score_opus":0.04258109502499196,"score_gpt":0.2720717171807683,"score_spread":0.2294906221557763,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1973181998","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.83512753,0.000110924826,0.15842497,0.00012330699,0.000034773737,0.000103793216,0.00039203983,0.00039484815,0.005287846],"genre_scores_gemma":[0.9331343,0.00008026386,0.06456436,0.000022488424,0.0000024427497,0.00013326562,0.00026221108,0.0000353212,0.0017653338],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998758,0.000027220458,0.00000821882,0.00001774671,0.00005322315,0.000017703149],"domain_scores_gemma":[0.99956256,0.00025857709,0.000028125738,0.000056831697,0.00007323744,0.000020609143],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043158047,0.00027557928,0.0003692517,0.00029332083,0.00028232086,0.0003281125,0.00072107784,0.00080064835,0.0013440492],"category_scores_gemma":[0.00078060135,0.00022471182,0.00039171474,0.00025181263,0.00035239678,0.00023269371,0.00032878199,0.00037599896,0.00020072512],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008189438,0.000100158875,0.0014349759,0.00007897487,0.000014007631,0.00009239492,0.00012366354,0.9389382,0.05061279,0.0013459116,0.00016053971,0.007016511],"study_design_scores_gemma":[0.000006639565,0.000040514708,0.00035969773,0.000004159124,0.0000029072523,0.000015141867,0.000021401815,0.98931,0.009788738,0.00012599542,0.0003197453,0.000005088586],"about_ca_topic_score_codex":0.002692536,"about_ca_topic_score_gemma":0.0026969202,"teacher_disagreement_score":0.002692536,"about_ca_system_score_codex":0.0002950097,"about_ca_system_score_gemma":0.00050237786,"threshold_uncertainty_score":0.005353689},"labels":[],"label_agreement":null},{"id":"W1973853980","doi":"10.1080/07373937.2013.784327","title":"3D Numerical Simulation of Thawing Frozen Wood Using Microwave Energy: Frequency Effect on the Applicability of the Beer–Lambert Law","year":2013,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Université du Québec en Abitibi-Témiscamingue","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Microwave; Maple; Crucible (geodemography); Water content; Materials science; Thermodynamics; Mechanics; Chemistry; Law; Physics; Botany; Geology; Geotechnical engineering","score_opus":0.018559792410350082,"score_gpt":0.22278363310253863,"score_spread":0.20422384069218855,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1973853980","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.91936874,0.00021006136,0.06494915,0.00030310056,0.000052041956,0.00005207542,0.00030740077,0.00026454707,0.014492972],"genre_scores_gemma":[0.9860656,0.00011807376,0.012026486,0.000046902132,0.000006003702,0.000036810958,0.00009229032,0.00003516072,0.0015727322],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99991775,0.000018502931,0.000003880582,0.000009237857,0.000029819284,0.00002076491],"domain_scores_gemma":[0.9996333,0.0002419328,0.000036513607,0.000020961643,0.000047531565,0.000019750847],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002549595,0.00028364395,0.0002883589,0.00025394058,0.000391956,0.0005984585,0.00046375836,0.00080298027,0.0014391835],"category_scores_gemma":[0.0010099299,0.00025862557,0.000383826,0.00024153083,0.0005990104,0.00033058325,0.00033253137,0.00037671454,0.00012329836],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000030868236,0.000026369611,0.0011968203,0.000023364097,0.000007475495,0.00006801043,0.00006787597,0.9904373,0.005195514,0.0014273282,0.00010422125,0.0014148254],"study_design_scores_gemma":[0.0000047435256,0.000007634224,0.00029608965,0.0000025682846,0.0000020115065,0.0000072417997,0.000014760272,0.99866974,0.0007196379,0.0001485342,0.00012368706,0.0000032203736],"about_ca_topic_score_codex":0.01045409,"about_ca_topic_score_gemma":0.0066159666,"teacher_disagreement_score":0.01045409,"about_ca_system_score_codex":0.0004757541,"about_ca_system_score_gemma":0.0005736626,"threshold_uncertainty_score":0.020786464},"labels":[],"label_agreement":null},{"id":"W1974930858","doi":"10.1080/15435070902784863","title":"Influence of Sample Geometry and Rehydration Temperature on Quality Attributes of Potato Dried Under Open Sun and Mixed-Mode Solar Drying","year":2009,"lang":"en","type":"article","venue":"International Journal of Green Energy","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":28,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Waterloo","funders":"","keywords":"Solar dryer; Water content; Absorption of water; Moisture; Absorption (acoustics); Texture (cosmology); Water activity; Materials science; Chemistry; Composite material; Food science; Engineering","score_opus":0.031005690945550026,"score_gpt":0.29836948291950566,"score_spread":0.26736379197395566,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1974930858","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980324,0.00024705986,0.0013190085,0.0000059716604,0.0000064312035,0.00001379404,0.00011745246,0.000020517728,0.00023733267],"genre_scores_gemma":[0.99625695,0.00022221003,0.0029501761,0.000017720089,0.0000027973956,0.000019409556,0.0002158887,0.00003069774,0.0002840546],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984586,0.00002405706,0.000013135099,0.000052070853,0.000044738383,0.000020165055],"domain_scores_gemma":[0.9996743,0.00011103587,0.00007477123,0.0000359905,0.00007573599,0.0000281612],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000263981,0.0003387893,0.0003296992,0.00016431858,0.00013331663,0.00027983054,0.00016543083,0.00022143454,0.001026544],"category_scores_gemma":[0.0007049177,0.00026075589,0.0002778497,0.0002255606,0.00020287801,0.0002607156,0.00014670982,0.00027085928,0.0001434563],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003388499,0.00001568282,0.0011920249,0.000049683003,0.000014662253,0.00005567566,0.00004891069,0.00021249786,0.9965724,0.0000128795855,0.000012477073,0.0014743201],"study_design_scores_gemma":[0.000020433246,0.0008045974,0.046598148,0.0000075375806,0.00007336034,0.00027657588,0.00014797166,0.001496411,0.94997126,0.000024272233,0.00055989984,0.000019582496],"about_ca_topic_score_codex":0.0004936205,"about_ca_topic_score_gemma":0.0011660412,"teacher_disagreement_score":0.001026544,"about_ca_system_score_codex":0.00009979889,"about_ca_system_score_gemma":0.00006682317,"threshold_uncertainty_score":0.0034341216},"labels":[],"label_agreement":null},{"id":"W1976330075","doi":"10.1080/07373937.2011.584999","title":"Microwave-Assisted Thin Layer Drying of Wheat","year":2011,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":35,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Thin layer; Layer (electronics); Materials science; Microwave; Composite material; Environmental science; Chemical engineering; Pulp and paper industry; Computer science; Engineering; Telecommunications","score_opus":0.07179660858562026,"score_gpt":0.2308261890013524,"score_spread":0.15902958041573215,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1976330075","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99296784,0.0005805314,0.005798736,0.000010465722,0.00000751492,0.000010947385,0.00012434216,0.000032226704,0.00046759297],"genre_scores_gemma":[0.98880297,0.00079587294,0.008530376,0.000015871135,0.0000029701462,0.000009383512,0.0002683104,0.000015991816,0.0015581388],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999628,0.0000036841388,0.000002097586,0.00000791066,0.000018392924,0.0000050668555],"domain_scores_gemma":[0.99995303,0.000013531238,0.000009416771,0.000005334941,0.0000149259395,0.0000038123828],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016795195,0.00018891341,0.00017891124,0.00014902424,0.00011333344,0.00012706315,0.00013040197,0.00008630808,0.00040133964],"category_scores_gemma":[0.00016097089,0.000120446755,0.00017137763,0.00020520012,0.000057563644,0.00012562684,0.00007379063,0.00015567508,0.00010596274],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000039426217,0.000008241736,0.00048764335,0.000042306947,0.0000060535335,0.00001675924,0.00002210419,0.0007767111,0.9947556,0.00002201203,0.00004189844,0.0037812765],"study_design_scores_gemma":[0.0000069855996,0.00009334399,0.009515545,0.0000044687545,0.00001729589,0.000043907527,0.000016433884,0.007864071,0.9812183,0.000017420176,0.0011966851,0.000005481805],"about_ca_topic_score_codex":0.0063992776,"about_ca_topic_score_gemma":0.011192059,"teacher_disagreement_score":0.0063992776,"about_ca_system_score_codex":0.00023666077,"about_ca_system_score_gemma":0.00012349675,"threshold_uncertainty_score":0.012724042},"labels":[],"label_agreement":null},{"id":"W1978658795","doi":"10.1016/j.lwt.2009.08.002","title":"Carrot volatiles monitoring and control in microwave drying","year":2009,"lang":"en","type":"article","venue":"LWT","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":87,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Daucus carota; Microwave; Temperature control; Chemistry; Analytical Chemistry (journal); Materials science; Chromatography; Mathematics; Pulp and paper industry; Horticulture; Computer science; Mechanical engineering; Engineering; Biology","score_opus":0.017188076560719277,"score_gpt":0.21560201275618782,"score_spread":0.19841393619546854,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1978658795","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9677028,0.00032835026,0.0310651,0.0000270351,0.000012615223,0.000016388767,0.00004838981,0.000052252748,0.0007470587],"genre_scores_gemma":[0.99786013,0.00008823434,0.001712862,0.0000037326777,0.0000022521801,0.000006180388,0.00001662483,0.000004700025,0.00030518472],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999404,0.000007632909,0.00000220584,0.000017280887,0.00002331306,0.00000906458],"domain_scores_gemma":[0.99993277,0.000036013982,0.000011058763,0.0000054336647,0.000010443302,0.00000417266],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015416405,0.00016593798,0.0002048205,0.00011670036,0.0001340639,0.0002536814,0.0001932047,0.00018957457,0.00036338926],"category_scores_gemma":[0.00026831703,0.00009590997,0.00016896728,0.00014053505,0.0001709189,0.00030741407,0.000100335936,0.00014896115,0.00005121441],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00027352705,0.00003065174,0.0017928355,0.000062325045,0.000011007593,0.00006552777,0.000044560944,0.03887066,0.9503055,0.0005009023,0.000050824863,0.007991787],"study_design_scores_gemma":[0.000017120703,0.00017904714,0.008575191,0.000003433915,0.000018380275,0.00006383982,0.000031297164,0.47601917,0.5143219,0.00021334602,0.0005400489,0.000017215536],"about_ca_topic_score_codex":0.0032034381,"about_ca_topic_score_gemma":0.0024007761,"teacher_disagreement_score":0.0032034381,"about_ca_system_score_codex":0.00032943307,"about_ca_system_score_gemma":0.00011912249,"threshold_uncertainty_score":0.0063695908},"labels":[],"label_agreement":null},{"id":"W1979116428","doi":"10.1016/j.jfoodeng.2004.10.024","title":"Prediction of drying times for irregular shaped multi-dimensional moist solids","year":2004,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":56,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ontario Tech University","funders":"King Fahd University of Petroleum and Minerals; University of Ontario Institute of Technology","keywords":"Ellipsoid; Cylinder; Slab; Geometry; Mathematics; Mechanics; Materials science; Physics","score_opus":0.034266109800718536,"score_gpt":0.20769445413926182,"score_spread":0.1734283443385433,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1979116428","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.91902876,0.00013799213,0.07938751,0.00005741894,0.000026718795,0.000024070467,0.00010927805,0.00022186863,0.0010062347],"genre_scores_gemma":[0.9912951,0.000058626458,0.008001046,0.000005816459,0.0000035707058,0.000009717392,0.00005301619,0.000027383883,0.0005456918],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99995303,0.00000781053,0.000003150399,0.0000139336435,0.000013524659,0.00000870326],"domain_scores_gemma":[0.99929607,0.00050381315,0.0000639725,0.000035474583,0.000062580395,0.00003815647],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024978706,0.00036559315,0.00030899668,0.00024681413,0.0002379112,0.00040294247,0.00033124705,0.000735895,0.00057809177],"category_scores_gemma":[0.0011193772,0.00030697123,0.00043159985,0.00019229425,0.0002523279,0.00042257473,0.00020855134,0.00042239632,0.00010791735],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000078862984,0.000038635255,0.0014575156,0.00002378023,0.0000069688754,0.000040370796,0.0000179172,0.98288214,0.011421007,0.00030774513,0.00006603705,0.00365909],"study_design_scores_gemma":[0.000002682672,0.000010538766,0.00032248086,5.1932625e-7,0.0000012082563,0.0000034558857,0.000002245042,0.99746084,0.0021387038,0.00003892576,0.000016592317,0.0000016965384],"about_ca_topic_score_codex":0.004403408,"about_ca_topic_score_gemma":0.0028502077,"teacher_disagreement_score":0.004403408,"about_ca_system_score_codex":0.00044490257,"about_ca_system_score_gemma":0.0003001733,"threshold_uncertainty_score":0.008755565},"labels":[],"label_agreement":null},{"id":"W1980353619","doi":"10.1080/07373937.2013.843189","title":"Effect of Convective Air Attributes with Microwave Drying of Soybean: Model Prediction and Experimental Validation","year":2014,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ste. Anne's Hospital; McGill University","funders":"","keywords":"Relative humidity; Mass transfer; Water content; Microwave; Moisture; Inlet; Air temperature; Convection; Chemistry; Water activity; Materials science; Analytical Chemistry (journal); Environmental science; Meteorology; Chromatography; Composite material; Physics; Mechanical engineering","score_opus":0.009527174964003512,"score_gpt":0.21471840389070673,"score_spread":0.20519122892670322,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1980353619","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9858169,0.000120832265,0.013048552,0.00001921519,0.000006674871,0.000038260314,0.000085063795,0.000057279092,0.00080715865],"genre_scores_gemma":[0.99654526,0.00005857157,0.003054575,0.000003297642,0.0000010672082,0.0000275494,0.00004209027,0.0000065173244,0.00026103243],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99989974,0.000028556795,0.000007246281,0.000026345992,0.000026268368,0.000011795968],"domain_scores_gemma":[0.99963415,0.00022971188,0.000043156186,0.000029727249,0.000052194548,0.0000110399415],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006222658,0.00056983344,0.0005162905,0.00026207961,0.00021738229,0.0003757571,0.0005088232,0.0006248194,0.0006494488],"category_scores_gemma":[0.00079614436,0.00021118108,0.0006257861,0.00025008112,0.00022197823,0.0003374472,0.0002525691,0.00031488104,0.00009911],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021788117,0.00022664701,0.0038203904,0.00013884439,0.000033013966,0.000047765698,0.00004417411,0.95136696,0.037897773,0.00016739256,0.00006167732,0.0059774183],"study_design_scores_gemma":[0.000015727554,0.00015040614,0.0013880028,0.0000025316815,0.000013901985,0.0000071759673,0.000008192344,0.9857163,0.012578763,0.00003352013,0.00008022517,0.000005320002],"about_ca_topic_score_codex":0.008374828,"about_ca_topic_score_gemma":0.0047688833,"teacher_disagreement_score":0.008374828,"about_ca_system_score_codex":0.00047550222,"about_ca_system_score_gemma":0.00035213213,"threshold_uncertainty_score":0.016652167},"labels":[],"label_agreement":null},{"id":"W1982740446","doi":"10.1080/07373930600626586","title":"Osmotic Dehydration of Apple Cylinders: II. Continuous Medium Flow Heating Conditions","year":2006,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Osmotic dehydration; Thermal diffusivity; Mass transfer; Chemistry; Moisture; Diffusion; Thermodynamics; Mass diffusivity; Dehydration; Volumetric flow rate; Analytical Chemistry (journal); Chromatography; Biochemistry","score_opus":0.012059014281065102,"score_gpt":0.21362290882440155,"score_spread":0.20156389454333645,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1982740446","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.996369,0.00045692478,0.0025588332,0.000014629989,0.000007268185,0.000031151852,0.00007450688,0.000029816441,0.0004579268],"genre_scores_gemma":[0.99626833,0.0003646462,0.0026657488,0.000017608503,0.000007889939,0.000028923738,0.00013007721,0.000016832366,0.00050005293],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998889,0.000011762365,0.000005501019,0.000026850063,0.000042925145,0.000024074208],"domain_scores_gemma":[0.9998832,0.00004068596,0.000029300754,0.0000100308,0.000021770258,0.000014928925],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016460476,0.00029808603,0.00028310873,0.0001251147,0.00015787025,0.00032285147,0.00014745144,0.00020646046,0.00047935502],"category_scores_gemma":[0.00029833565,0.00014719563,0.00020533321,0.00014951499,0.00023288037,0.00038961187,0.00017307927,0.00034783475,0.00008946145],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009356081,0.000011246839,0.00025364186,0.000032817607,0.0000017336505,0.000014066072,0.000023559429,0.000111189955,0.9980398,0.000017374185,0.0000083906525,0.0013927027],"study_design_scores_gemma":[0.000008012187,0.00023940888,0.006423133,0.0000035587789,0.000008131658,0.000041782114,0.000026109572,0.0011864441,0.9916106,0.000013851319,0.00043222343,0.000006709683],"about_ca_topic_score_codex":0.0010617767,"about_ca_topic_score_gemma":0.0013421803,"teacher_disagreement_score":0.0010617767,"about_ca_system_score_codex":0.00031524387,"about_ca_system_score_gemma":0.00017530742,"threshold_uncertainty_score":0.0022873282},"labels":[],"label_agreement":null},{"id":"W1984209791","doi":"10.1007/s13197-014-1352-4","title":"Effect of far-infrared radiation assisted microwave-vacuum drying on drying characteristics and quality of red chilli","year":2014,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":71,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"King Mongkut's University of Technology Thonburi; Office of the Higher Education Commission; Royal Golden Jubilee (RGJ) Ph.D. Programme; Thailand Research Fund; Higher Education Research Promotion","keywords":"Microwave; Materials science; Shrinkage; Microwave power; Vacuum drying; Infrared; Radiation; Far infrared; Infrared heater; Chemistry; Optics; Composite material; Physics; Freeze-drying; Chromatography","score_opus":0.022651677056584125,"score_gpt":0.26154140828930084,"score_spread":0.2388897312327167,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1984209791","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99877745,0.0005174887,0.0004359454,0.000007737035,0.000008614692,0.0000030880994,0.000023887267,0.000009530231,0.00021636781],"genre_scores_gemma":[0.99873465,0.00028149318,0.00048401117,0.000013689168,0.0000032303526,0.000003150545,0.000047617676,0.0000075428447,0.0004247162],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999337,0.000008905165,0.000004906796,0.000016312419,0.000020245872,0.00001589244],"domain_scores_gemma":[0.9998147,0.000057259604,0.000040536554,0.000016808111,0.000045517787,0.000025170173],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019657794,0.00018336589,0.00019181629,0.00013410904,0.00014388042,0.0002228324,0.00017117038,0.00018977567,0.00089131057],"category_scores_gemma":[0.00031104108,0.00014039695,0.00025126417,0.00018380105,0.00015254591,0.00020586014,0.00008888932,0.0002682142,0.00011110464],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005525799,0.000043533775,0.0010022753,0.00007779082,0.0000173691,0.000042659725,0.000042837844,0.00044124783,0.99481,0.00002806517,0.00003097809,0.0029106932],"study_design_scores_gemma":[0.000010678644,0.00029971128,0.0111405905,0.00000507229,0.000043063512,0.00005286355,0.000040312083,0.0016531397,0.9864203,0.000007978691,0.00031699202,0.000009336151],"about_ca_topic_score_codex":0.0008143717,"about_ca_topic_score_gemma":0.0013882938,"teacher_disagreement_score":0.00089131057,"about_ca_system_score_codex":0.00013837054,"about_ca_system_score_gemma":0.000094360876,"threshold_uncertainty_score":0.0029816628},"labels":[],"label_agreement":null},{"id":"W1984215419","doi":"10.1088/0957-0233/16/5/018","title":"Prediction of moisture content of alfalfa using density-independent functions of microwave dielectric properties","year":2005,"lang":"en","type":"article","venue":"Measurement Science and Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Water content; Microwave; Materials science; Dielectric; Bulk density; Range (aeronautics); Moisture; Composite material; Soil science; Analytical Chemistry (journal); Environmental science; Optoelectronics; Soil water; Computer science; Chemistry; Telecommunications; Geotechnical engineering; Environmental chemistry; Geology","score_opus":0.12297943469951997,"score_gpt":0.20986656795996553,"score_spread":0.08688713326044556,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1984215419","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.87491685,0.00012116355,0.12365868,0.00003192318,0.000005526396,0.000014637173,0.00017643019,0.0004862744,0.0005886951],"genre_scores_gemma":[0.9823046,0.0001009581,0.017037267,0.000005754968,0.0000020654518,0.000014937733,0.00021962544,0.000031527663,0.00028324177],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99987173,0.000036134912,0.000004779687,0.000033752796,0.00004085354,0.000012718051],"domain_scores_gemma":[0.99921775,0.0004469325,0.00008357506,0.00007168714,0.00015726256,0.000022747117],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00047775684,0.00063187274,0.00027985004,0.00040462668,0.00016107145,0.00024177482,0.0004627392,0.00034052867,0.00022246939],"category_scores_gemma":[0.0020546948,0.00036051424,0.00038855826,0.00017011166,0.00015973074,0.0003630489,0.00015278641,0.00041037414,0.00022155893],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00069627265,0.00013813844,0.030902617,0.00014594154,0.00012283218,0.00021876632,0.00014995514,0.547426,0.37089357,0.0008297705,0.0002865436,0.048189584],"study_design_scores_gemma":[0.000012115932,0.00008175162,0.01342071,0.0000037089053,0.000021891841,0.000039057366,0.000011380475,0.8845557,0.10148639,0.00017975301,0.0001707593,0.000016732554],"about_ca_topic_score_codex":0.005074841,"about_ca_topic_score_gemma":0.0041825003,"teacher_disagreement_score":0.005074841,"about_ca_system_score_codex":0.00038829108,"about_ca_system_score_gemma":0.00023447741,"threshold_uncertainty_score":0.0100905895},"labels":[],"label_agreement":null},{"id":"W1984366146","doi":"10.1080/07373937.2011.591714","title":"Batch Drying Kinetics of Cardamom in a Two-Dimensional Spouted Bed","year":2011,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Fluidized bed; Pulp and paper industry; Materials science; Environmental science; Chemistry","score_opus":0.03776223775737157,"score_gpt":0.2375816551472028,"score_spread":0.19981941738983122,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1984366146","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9959558,0.0005643543,0.0027108705,0.0000288898,0.000023419963,0.00003743149,0.00019416193,0.000048412792,0.00043664608],"genre_scores_gemma":[0.9895034,0.0009407683,0.007500148,0.000031849613,0.000009691524,0.000051791085,0.00040082983,0.000017021244,0.0015445359],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99973375,0.00003869158,0.000034416746,0.000076948265,0.00007813365,0.00003793743],"domain_scores_gemma":[0.99966776,0.00013052765,0.00006125543,0.000034393343,0.00007870665,0.000027423324],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00055919104,0.00038717611,0.00056014827,0.00022863722,0.00025197354,0.0004988368,0.00046157133,0.00041007317,0.0006376517],"category_scores_gemma":[0.00056592526,0.00025297492,0.000541141,0.00037181127,0.00023893277,0.00042019514,0.00019200821,0.00064384757,0.0003160998],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008619139,0.00024710488,0.0016134176,0.00023890003,0.000027947654,0.00009402794,0.0001541256,0.0027406171,0.98891616,0.00013187123,0.00009988426,0.0048740464],"study_design_scores_gemma":[0.000042707594,0.0015195606,0.006829241,0.00001689304,0.00005058571,0.000055926783,0.00009002669,0.01771922,0.97254115,0.00003570164,0.0010556153,0.000043459146],"about_ca_topic_score_codex":0.0025064168,"about_ca_topic_score_gemma":0.0030953824,"teacher_disagreement_score":0.0025064168,"about_ca_system_score_codex":0.00033968937,"about_ca_system_score_gemma":0.0002587615,"threshold_uncertainty_score":0.0049836636},"labels":[],"label_agreement":null},{"id":"W1985502584","doi":"10.1021/jf011218n","title":"Flavor and Texture of Banana Chips Dried by Combinations of Hot Air, Vacuum, and Microwave Processing","year":2002,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":70,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Flavor; Texture (cosmology); Food science; Microwave; Vacuum packing; Materials science; Chemistry; Computer science; Artificial intelligence","score_opus":0.012931087006926583,"score_gpt":0.17750866799470635,"score_spread":0.16457758098777978,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1985502584","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99934155,0.00013447992,0.00032453224,0.000004205711,0.0000028735597,0.0000035253147,0.000039969742,0.0000047660765,0.00014405933],"genre_scores_gemma":[0.9979381,0.00020178556,0.0011488069,0.000020874251,0.0000036604877,0.0000068862964,0.00019229097,0.000012733272,0.00047480725],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993694,0.000008602964,0.0000033780707,0.000014452653,0.000021420894,0.000015190704],"domain_scores_gemma":[0.99991095,0.000023846691,0.00001840506,0.000007089533,0.000023800321,0.000015882593],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016075368,0.00019640781,0.0001671313,0.00020337073,0.00011385282,0.00021298419,0.000101980084,0.00014226028,0.0006093439],"category_scores_gemma":[0.00021324001,0.00020510095,0.0002724841,0.00015492312,0.00013911935,0.00016181714,0.0001085197,0.00020731303,0.000073535426],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003219395,0.000016419799,0.0015778242,0.000023934632,0.000015907255,0.00002976325,0.000026905813,0.00011712044,0.99617875,0.0000127329295,0.000011224636,0.0016674746],"study_design_scores_gemma":[0.000018631075,0.001119223,0.091094755,0.000006665745,0.00007774535,0.00025235227,0.00010638637,0.00171053,0.90506035,0.000035466266,0.00050085265,0.000016971358],"about_ca_topic_score_codex":0.0007156221,"about_ca_topic_score_gemma":0.0012087207,"teacher_disagreement_score":0.0007156221,"about_ca_system_score_codex":0.000109421526,"about_ca_system_score_gemma":0.00006308742,"threshold_uncertainty_score":0.0020384192},"labels":[],"label_agreement":null},{"id":"W1986214716","doi":"10.1080/10408690390251129","title":"Radio Frequency Heating of Foods: Principles, Applications and Related Properties—A Review","year":2003,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":352,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"","keywords":"Dielectric heating; Pasteurization; Radio frequency; Dielectric; Sterilization (economics); Heating system; Joule heating; Microwave; Materials science; Food products; Electric heating; Microwave heating; Process engineering; Food science; Chemistry; Optoelectronics; Thermodynamics; Telecommunications; Composite material; Computer science; Physics","score_opus":0.1699916237057861,"score_gpt":0.3460064523826337,"score_spread":0.17601482867684762,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1986214716","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000604247,0.99710435,0.0006825466,0.000080035104,0.00010990092,0.00000800253,0.000014323485,0.000012927548,0.0013837077],"genre_scores_gemma":[0.0027642264,0.99473166,0.00094884995,0.000068914276,0.00014380101,0.00001819283,0.000031816882,0.0000032759133,0.001289229],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998173,0.000024169698,0.000021322585,0.000035264504,0.00008670381,0.000015272186],"domain_scores_gemma":[0.99980694,0.00008452459,0.00003590935,0.000008873653,0.00005285843,0.000010993055],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034315293,0.0009537725,0.0015703755,0.0015033982,0.00027203138,0.00076458807,0.0009501079,0.0010431434,0.0030196214],"category_scores_gemma":[0.00036381063,0.00035506726,0.00044781927,0.0019117565,0.00039759232,0.0013261245,0.00040467086,0.0007158663,0.0027451525],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008760992,0.00014219302,0.00020889063,0.019836105,0.0000665843,0.00033254788,0.00006449302,0.0013220311,0.020778015,0.0027559672,0.009458453,0.94494706],"study_design_scores_gemma":[0.000027566264,0.00032287522,0.001453179,0.0020356246,0.00011536696,0.0025799875,0.000087499124,0.0005058015,0.011319615,0.0029462653,0.97856355,0.000042723612],"about_ca_topic_score_codex":0.0006701141,"about_ca_topic_score_gemma":0.00070919987,"teacher_disagreement_score":0.0030196214,"about_ca_system_score_codex":0.00039795387,"about_ca_system_score_gemma":0.00043933818,"threshold_uncertainty_score":0.010101676},"labels":[],"label_agreement":null},{"id":"W1986736495","doi":"10.1080/07373930601160882","title":"Artificial Neural Network Modeling of Osmotic Dehydration Mass Transfer Kinetics of Fruits","year":2007,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Osmotic dehydration; Mass transfer; Artificial neural network; Linear regression; Biological system; Dehydration; Kinetics; Multivariate statistics; Water content; Regression analysis; Regression; Chemistry; Chromatography; Materials science; Mathematics; Computer science; Statistics; Artificial intelligence; Engineering; Physics","score_opus":0.03531476083170084,"score_gpt":0.23189863466750127,"score_spread":0.19658387383580042,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1986736495","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6253929,0.0007365117,0.3646474,0.00025831538,0.0000670068,0.000066801666,0.00027344262,0.000371542,0.00818602],"genre_scores_gemma":[0.9862059,0.0002733651,0.010085343,0.00001884962,0.000008595586,0.00007446599,0.00011073256,0.000015020203,0.0032077315],"study_design_codex":"simulation_or_modeling","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990237,0.00002207668,0.000008081125,0.000022505556,0.00003117937,0.000013758538],"domain_scores_gemma":[0.9997588,0.00014284707,0.000029996389,0.000007094439,0.000055145083,0.000006106936],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035391672,0.0004496055,0.00044495877,0.00028155587,0.00017604127,0.00040054505,0.0005180054,0.00067065377,0.0006837278],"category_scores_gemma":[0.00096102373,0.00027598522,0.00036326147,0.00034998503,0.00021044558,0.0005349067,0.00015796784,0.00041640777,0.00015359989],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000011335173,0.000009940112,0.00027137384,0.000013390675,0.0000057298935,0.000016369058,0.000006991001,0.99561334,0.0015284197,0.0002303691,0.00003607595,0.0022566617],"study_design_scores_gemma":[5.24351e-7,0.000002543968,0.000068071575,4.958891e-7,6.809294e-7,0.000001180311,5.1988764e-7,0.9996062,0.00023829094,0.000060387327,0.00002028349,8.1635966e-7],"about_ca_topic_score_codex":0.008577263,"about_ca_topic_score_gemma":0.0060058553,"teacher_disagreement_score":0.008577263,"about_ca_system_score_codex":0.00061849,"about_ca_system_score_gemma":0.00041140607,"threshold_uncertainty_score":0.017054677},"labels":[],"label_agreement":null},{"id":"W1987308669","doi":"10.1111/j.1745-4530.2002.tb00563.x","title":"RADIO FREQUENCY (RF) HEATING OF STARCH SOLUTIONS UNDER CONTINUOUS FLOW CONDITIONS: EFFECT OF SYSTEM AND PRODUCT PARAMETERS ON TEMPERATURE CHANGE ACROSS THE APPLICATOR TUBE","year":2002,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; McGill University","funders":"","keywords":"Starch; Dimensionless quantity; Volumetric flow rate; Sugar; Chemistry; Analytical Chemistry (journal); Arrhenius equation; Salt (chemistry); Thermodynamics; Chromatography; Activation energy; Physics; Food science","score_opus":0.028231405385175126,"score_gpt":0.2354151993728094,"score_spread":0.20718379398763426,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1987308669","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9940627,0.00033826454,0.005213182,0.000012633579,0.000012332334,0.00003867505,0.00005358654,0.0000349411,0.00023364672],"genre_scores_gemma":[0.99013966,0.000304192,0.0086646285,0.00002117385,0.00001478263,0.00007273206,0.0000857097,0.000051280436,0.00064586755],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99945754,0.00017018538,0.00004731442,0.00013386327,0.00013481182,0.000056401794],"domain_scores_gemma":[0.99824584,0.001016108,0.00036875717,0.00011447737,0.00020356404,0.000051208386],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010429274,0.00046439824,0.00051079976,0.00016843322,0.00015186062,0.0004327608,0.00026214408,0.00027221898,0.0010486696],"category_scores_gemma":[0.0016789968,0.00030339308,0.000447072,0.00033499094,0.0003145897,0.00028764334,0.00016477577,0.00041390813,0.00023527374],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00059268693,0.000040057963,0.00077913696,0.00007884726,0.0000145891445,0.000021506772,0.00009322892,0.00032029185,0.9945733,0.000010818905,0.000014088985,0.0034614077],"study_design_scores_gemma":[0.00001791133,0.0022972135,0.01035075,0.000005906293,0.00005344032,0.00005954732,0.000040941228,0.0011372936,0.98567224,0.000010435159,0.00034444273,0.000009904253],"about_ca_topic_score_codex":0.00033284345,"about_ca_topic_score_gemma":0.00038852863,"teacher_disagreement_score":0.0010486696,"about_ca_system_score_codex":0.00025028075,"about_ca_system_score_gemma":0.00020439793,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W1989241495","doi":"10.1016/j.jfoodeng.2005.01.007","title":"Determination of suitable thin layer drying curve model for some vegetables and fruits","year":2005,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":319,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Niğde Üniversitesi; University of Ontario Institute of Technology","keywords":"Empirical modelling; Thin layer; Linear regression; Regression analysis; Mathematics; Nonlinear regression; Mathematical model; Air velocity; Air temperature; Statistics; Thermodynamics; Chemistry; Layer (electronics); Meteorology; Mechanics; Simulation; Engineering; Physics","score_opus":0.03352708292795064,"score_gpt":0.227078961284151,"score_spread":0.19355187835620036,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1989241495","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.41734943,0.00049937086,0.5769563,0.00012623893,0.000035616154,0.000084208266,0.00046847796,0.0011485688,0.0033318435],"genre_scores_gemma":[0.9280694,0.00033157272,0.06867472,0.000028984854,0.000004731485,0.0000751066,0.00046462333,0.00017673492,0.0021740652],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999027,0.000015334337,0.0000040177915,0.00003051887,0.00003367532,0.0000136683175],"domain_scores_gemma":[0.99976367,0.00007046562,0.000022095817,0.000028520333,0.000103108825,0.000012263402],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028469894,0.00050327636,0.00035460264,0.00036254185,0.00026236763,0.0003723829,0.000564226,0.0005463017,0.0006966279],"category_scores_gemma":[0.0007263802,0.00020907179,0.0005625965,0.00036158282,0.00011252022,0.0004765334,0.00016093404,0.00031350018,0.00033064696],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00034500472,0.00009355194,0.006919877,0.00036177775,0.00006666386,0.00045481423,0.00017712283,0.26364976,0.67653644,0.003591704,0.0015905581,0.04621269],"study_design_scores_gemma":[0.000011781927,0.00006439506,0.0028667613,0.000007073692,0.000025643034,0.00012789399,0.000043410408,0.8644323,0.13014321,0.0009803018,0.001275864,0.000021450664],"about_ca_topic_score_codex":0.0039650113,"about_ca_topic_score_gemma":0.0033272805,"teacher_disagreement_score":0.0039650113,"about_ca_system_score_codex":0.00035930512,"about_ca_system_score_gemma":0.0003312521,"threshold_uncertainty_score":0.007883906},"labels":[],"label_agreement":null},{"id":"W1989725627","doi":"10.5539/jas.v2n2p214","title":"The Drying Effect of Varying Light Frequencies on the Proximate and Microbial Composition of Tomato","year":2010,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food spoilage; Food science; Sugar; Total Viable Count; Micrococcus luteus; Horticulture; Chemistry; Composition (language); Botany; Biology; Bacteria","score_opus":0.009195554067320097,"score_gpt":0.21131745280593536,"score_spread":0.20212189873861527,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1989725627","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99909043,0.00030230597,0.00022146007,0.000010589004,0.0000068327204,0.000007657892,0.00007990847,0.0000059511653,0.000274978],"genre_scores_gemma":[0.9964133,0.00046936132,0.0013498045,0.0000482798,0.000007408425,0.000019471747,0.00032079077,0.000011186847,0.0013605136],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992085,0.000009969588,0.000008031045,0.000021307982,0.000025151752,0.000014766141],"domain_scores_gemma":[0.99985874,0.000029606823,0.000036643112,0.000008470743,0.000036507212,0.00003013568],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012472803,0.00029545953,0.00018280411,0.00021434731,0.00013613055,0.00019512545,0.00010524746,0.00017548451,0.0012564647],"category_scores_gemma":[0.00020148176,0.00013456083,0.00023859697,0.00016011715,0.000109260036,0.00020968067,0.00012186195,0.00029058885,0.000115803225],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019933053,0.000043951863,0.0011010992,0.000045873006,0.000006571641,0.000023933573,0.000033454195,0.00003445856,0.9972324,0.0000055711757,0.000013976288,0.001259499],"study_design_scores_gemma":[0.000015399895,0.0020988698,0.1512623,0.0000212303,0.000058262496,0.00013646224,0.00022105967,0.00047220293,0.8443693,0.000024589466,0.0012971136,0.000023109804],"about_ca_topic_score_codex":0.0008508316,"about_ca_topic_score_gemma":0.0019243456,"teacher_disagreement_score":0.0012564647,"about_ca_system_score_codex":0.00010375473,"about_ca_system_score_gemma":0.0000693438,"threshold_uncertainty_score":0.0042033195},"labels":[],"label_agreement":null},{"id":"W1992194934","doi":"10.1016/s0309-1740(99)00120-5","title":"Prediction of temperature and moisture content of frankfurters during thermal processing using neural network","year":2000,"lang":"en","type":"article","venue":"Meat Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":48,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Water content; Artificial neural network; Moisture; Relative humidity; Backpropagation; Mass transfer; Humidity; RADIUS; Materials science; Environmental science; Chemistry; Thermodynamics; Composite material; Artificial intelligence; Chromatography; Computer science; Physics; Engineering","score_opus":0.04122811058983923,"score_gpt":0.21093566782368486,"score_spread":0.16970755723384562,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1992194934","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96779424,0.00013035804,0.03139735,0.00003298178,0.000015664498,0.000009785341,0.00006661041,0.00009043762,0.00046261665],"genre_scores_gemma":[0.9972144,0.00004435175,0.0024453907,0.0000028907816,0.000001761367,0.000005441908,0.000039544742,0.0000046661908,0.00024164215],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999641,0.0000041915446,0.0000020866792,0.00001426544,0.000009031169,0.0000062018835],"domain_scores_gemma":[0.9998354,0.00009716924,0.000021771644,0.000007590602,0.000030535095,0.0000074581544],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013540131,0.00034723358,0.00027056917,0.00021442906,0.00018301862,0.00022110122,0.00018828797,0.00036019887,0.0003353207],"category_scores_gemma":[0.0004580956,0.00019432245,0.00025690233,0.00017640134,0.00014905976,0.00031649694,0.00010221336,0.00023400593,0.00006569509],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00079454074,0.00013867368,0.018948553,0.0001093888,0.000061234816,0.0001186494,0.00008447028,0.84421176,0.09000593,0.00021978313,0.00024323928,0.04506369],"study_design_scores_gemma":[0.0000028377028,0.000028250863,0.005333387,0.0000012396345,0.000005736304,0.000006096192,0.0000053010817,0.98521185,0.009319626,0.000054062995,0.000027305061,0.000004238157],"about_ca_topic_score_codex":0.006690924,"about_ca_topic_score_gemma":0.006593862,"teacher_disagreement_score":0.006690924,"about_ca_system_score_codex":0.0003793596,"about_ca_system_score_gemma":0.00018095458,"threshold_uncertainty_score":0.0133039355},"labels":[],"label_agreement":null},{"id":"W1992278955","doi":"10.13031/2013.6199","title":"TECHNICAL NOTES: NEAR EQUILIBRIUM MOISTURE CONTENT VALUES FOR HULLLESS OATS","year":2001,"lang":"en","type":"article","venue":"Applied Engineering in Agriculture","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Agriculture and Agri-Food Canada; Natural Sciences and Engineering Research Council of Canada","keywords":"Equilibrium moisture content; Hysteresis; Water content; Sorption; Moisture; Analytical Chemistry (journal); Chemistry; Materials science; Mathematics; Composite material; Chromatography; Adsorption; Physics; Geotechnical engineering; Engineering","score_opus":0.03133029994566083,"score_gpt":0.21341916132841246,"score_spread":0.18208886138275163,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1992278955","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.43306223,0.006355993,0.45851246,0.004184501,0.0035370353,0.0026776614,0.031339232,0.0061717657,0.054159146],"genre_scores_gemma":[0.46804532,0.009411341,0.2728081,0.0007714683,0.0011409922,0.0025187556,0.05233206,0.0025188527,0.19045304],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9991073,0.000087879926,0.00010996721,0.0001274127,0.00050083624,0.00006667622],"domain_scores_gemma":[0.99726945,0.00039993963,0.0003489643,0.00062634953,0.0012195463,0.00013583119],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014613834,0.00089683634,0.00042625496,0.001069942,0.00066131254,0.0004389474,0.0011163449,0.0003731099,0.019223431],"category_scores_gemma":[0.0038979389,0.00042024662,0.00045416373,0.0009414742,0.0002750029,0.00080371584,0.00047506025,0.0008614151,0.011050597],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026861316,0.00013339255,0.002088021,0.0007514865,0.000022358134,0.0005312014,0.0002815278,0.00050988194,0.93207437,0.0015524441,0.013745159,0.048041582],"study_design_scores_gemma":[0.00004235184,0.00039903272,0.008082,0.0000507544,0.000043501062,0.0012905218,0.00013026402,0.0016625032,0.88484937,0.00054747175,0.10285727,0.00004496758],"about_ca_topic_score_codex":0.0014094186,"about_ca_topic_score_gemma":0.0032797346,"teacher_disagreement_score":0.019223431,"about_ca_system_score_codex":0.00039631632,"about_ca_system_score_gemma":0.00060671143,"threshold_uncertainty_score":0.06430876},"labels":[],"label_agreement":null},{"id":"W1993163877","doi":"10.1080/07373937.2015.1036288","title":"Application of Artificial Neural Networks (ANNs) in Drying Technology: A Comprehensive Review","year":2015,"lang":"en","type":"review","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":236,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Artificial neural network; Process engineering; Osmotic dehydration; Computer science; Artificial intelligence; Perceptron; Mass transfer; Machine learning; Engineering; Chemistry","score_opus":0.07969953282444672,"score_gpt":0.3278945914665642,"score_spread":0.24819505864211747,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1993163877","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0011205999,0.9848936,0.009284311,0.00060095795,0.0003890302,0.000020220488,0.000036660065,0.00007025859,0.0035842839],"genre_scores_gemma":[0.005700403,0.98704547,0.005721123,0.00018715257,0.00033688234,0.000020554797,0.000060800237,0.000010886628,0.0009166971],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9996928,0.000061946004,0.0000493332,0.000059058806,0.000117175114,0.000019702224],"domain_scores_gemma":[0.99943,0.00031982118,0.000057606227,0.00001763607,0.00015743749,0.000017420436],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00085486675,0.0011930992,0.0010621845,0.0017103415,0.00027699143,0.0010977022,0.0011078591,0.001326472,0.0019931109],"category_scores_gemma":[0.0010990273,0.00041116378,0.0008856922,0.0025456995,0.00038758307,0.0014554516,0.0006499364,0.0011092055,0.00087739096],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000043385695,0.00009177292,0.00057609373,0.009300634,0.00013296015,0.00015465361,0.00006338358,0.008230882,0.0016683566,0.005211857,0.009669863,0.96485615],"study_design_scores_gemma":[0.000027605314,0.00041526632,0.0032407106,0.010043917,0.000587769,0.0013614772,0.00018985335,0.031189239,0.0044386857,0.013585661,0.93474644,0.00017339161],"about_ca_topic_score_codex":0.0017017948,"about_ca_topic_score_gemma":0.0017233479,"teacher_disagreement_score":0.0019931109,"about_ca_system_score_codex":0.00047454203,"about_ca_system_score_gemma":0.00081032515,"threshold_uncertainty_score":0.0066676736},"labels":[],"label_agreement":null},{"id":"W1993396330","doi":"10.1016/j.biosystemseng.2003.09.008","title":"Modelling the Superheated-steam Drying of a Fixed Bed of Brewers’ Spent Grain","year":2003,"lang":"en","type":"article","venue":"Biosystems Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":48,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Fortran; Superheated steam; Humidity; Moisture; Flow (mathematics); Finite difference method; Mechanics; Superheating; Mathematics; Thermodynamics; Meteorology; Computer science; Mathematical analysis; Physics","score_opus":0.02454874381911045,"score_gpt":0.1832189462436,"score_spread":0.15867020242448954,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1993396330","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98379266,0.0001675795,0.009388695,0.00015539167,0.000033933717,0.00003368169,0.00024552993,0.00007954756,0.006103141],"genre_scores_gemma":[0.99375457,0.000108985296,0.0014783876,0.000014871194,0.000003976291,0.000026675923,0.00014175374,0.000024724308,0.00444611],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99992037,0.000010867489,0.0000034834766,0.000017917171,0.000016896518,0.000030495987],"domain_scores_gemma":[0.9997003,0.00018840547,0.000020306305,0.000018288132,0.000038169797,0.000034576267],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023217445,0.00040451408,0.00082469353,0.00029470105,0.00064177625,0.00087818847,0.00089108216,0.0016012173,0.0041739233],"category_scores_gemma":[0.000627015,0.00047431866,0.00078030874,0.0003080272,0.00069530535,0.00062830327,0.0003754889,0.00066147774,0.0002963897],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000107997526,0.000043078366,0.0010656463,0.000046539833,0.000016503667,0.0001639271,0.000045987716,0.9899464,0.0064219097,0.0009425814,0.0001201221,0.0010792849],"study_design_scores_gemma":[0.000025490079,0.000050149898,0.0009700997,0.000002844661,0.000009220561,0.00001947103,0.000036777612,0.9965438,0.0018983734,0.00023091977,0.00020645064,0.000006262293],"about_ca_topic_score_codex":0.053859983,"about_ca_topic_score_gemma":0.028671551,"teacher_disagreement_score":0.053859983,"about_ca_system_score_codex":0.0015944807,"about_ca_system_score_gemma":0.0012402814,"threshold_uncertainty_score":0.10709298},"labels":[],"label_agreement":null},{"id":"W1996810735","doi":"10.1111/j.1365-2672.2004.02466.x","title":"Destruction and injury of Escherichia coli during microwave heating under vacuum","year":2005,"lang":"en","type":"article","venue":"Journal of Applied Microbiology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":35,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Escherichia coli; Microbiology; Microwave; Chemistry; Microwave heating; Human decontamination; Food science; Biology; Biochemistry; Waste management; Physics; Gene","score_opus":0.010977861761104563,"score_gpt":0.20599444344146575,"score_spread":0.19501658168036118,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1996810735","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984769,0.00040760892,0.0008897518,0.0000064191504,0.000002714387,0.000005240052,0.000015841812,0.000006292448,0.00018919843],"genre_scores_gemma":[0.9987154,0.00027663042,0.0007194567,0.000011134212,0.000003005889,0.0000061257124,0.000037518887,0.0000038356693,0.00022692412],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987423,0.000035181893,0.000007676363,0.000018733439,0.00003438562,0.000029830047],"domain_scores_gemma":[0.9998524,0.00006141351,0.000042570664,0.000012682827,0.000020222133,0.000010646107],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014587425,0.00018901449,0.00020555846,0.00009948981,0.0000996822,0.00017859678,0.00012588201,0.00016552788,0.0005802457],"category_scores_gemma":[0.00027321247,0.00008678486,0.0001750542,0.00009517519,0.00018958848,0.00015423744,0.00012472826,0.0001679963,0.000115636714],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00029226494,0.00002460593,0.0016591677,0.000073072646,0.00000795218,0.00003288583,0.000025577314,0.00023774005,0.9954699,0.000024492616,0.00001011349,0.0021422424],"study_design_scores_gemma":[0.000006915894,0.0009727375,0.014599949,0.0000056652157,0.000016348662,0.00010300835,0.000042556563,0.0008347756,0.9831162,0.00002391169,0.00027469863,0.0000032902276],"about_ca_topic_score_codex":0.00028065,"about_ca_topic_score_gemma":0.00024137084,"teacher_disagreement_score":0.0005802457,"about_ca_system_score_codex":0.00012382244,"about_ca_system_score_gemma":0.000061888044,"threshold_uncertainty_score":0.0019411445},"labels":[],"label_agreement":null},{"id":"W1997147093","doi":"10.2202/1556-3758.1261","title":"Comparative Evaluation of Different Pretreatments on Tomato Slices Dried in a Cabinet Air Drier","year":2008,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Chemistry; Moisture; Shrinkage; Water content; Sugar; Water activity; Food science; Sodium; Browning; Materials science; Composite material","score_opus":0.06378516906946129,"score_gpt":0.2761634054608066,"score_spread":0.2123782363913453,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1997147093","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953661,0.0016534459,0.0016052078,0.000034422552,0.00003374472,0.00007179286,0.00026208424,0.000043803386,0.00092945993],"genre_scores_gemma":[0.9846295,0.0023245863,0.009123923,0.000108824424,0.000027827227,0.000092735136,0.00078706216,0.000088288965,0.0028173244],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984026,0.000029193396,0.000015168752,0.00004122956,0.000052837113,0.000021407594],"domain_scores_gemma":[0.99967897,0.00007034175,0.000069558984,0.00002589202,0.00010299238,0.000052240863],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002523498,0.00050872646,0.0003794247,0.00021413407,0.0001914952,0.0002252247,0.00016246756,0.00022370412,0.0013447291],"category_scores_gemma":[0.00042605493,0.00018728581,0.00040067564,0.00022307687,0.00015054559,0.0002521074,0.00011723696,0.00053361093,0.00020901198],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019188144,0.000040621864,0.00018438052,0.00008084587,0.000010314072,0.000040357205,0.000048346134,0.000028818182,0.9983535,0.000007843562,0.000015549816,0.0009976153],"study_design_scores_gemma":[0.000013669237,0.002316506,0.020688575,0.000018500985,0.00008902622,0.00015022882,0.00016049863,0.00029468123,0.97494715,0.000020801079,0.0012820693,0.000018227744],"about_ca_topic_score_codex":0.0009795793,"about_ca_topic_score_gemma":0.0027546554,"teacher_disagreement_score":0.0013447291,"about_ca_system_score_codex":0.00012591563,"about_ca_system_score_gemma":0.00015858797,"threshold_uncertainty_score":0.004498601},"labels":[],"label_agreement":null},{"id":"W1997769293","doi":"10.1243/095765005x7538","title":"Application of moisture transfer models to solids drying","year":2005,"lang":"en","type":"article","venue":"Proceedings of the Institution of Mechanical Engineers Part A Journal of Power and Energy","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ontario Tech University","funders":"Natural Sciences and Engineering Research Council of Canada; Firat Üniversitesi","keywords":"Water content; Thermal diffusivity; Moisture; Materials science; Wood drying; Slab; Airflow; Mass transfer; Thermodynamics; Environmental science; Composite material; Geotechnical engineering; Geology; Physics","score_opus":0.013735533510341874,"score_gpt":0.19924687811342792,"score_spread":0.18551134460308605,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1997769293","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.081702046,0.00041649674,0.91172636,0.000109170745,0.000050836457,0.00008410051,0.000083301486,0.0005464418,0.0052813357],"genre_scores_gemma":[0.89765006,0.0010204396,0.092393495,0.000080431826,0.000031256222,0.00018964359,0.00018050606,0.00024332892,0.008210899],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99981576,0.000045293273,0.000006864836,0.000037011207,0.00007861605,0.000016410553],"domain_scores_gemma":[0.9996019,0.00025438578,0.000035378493,0.000039582985,0.000060094873,0.000008672386],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044406828,0.00063144084,0.00044216917,0.00045280939,0.00028414547,0.0005555737,0.00074998836,0.0008115268,0.0011390939],"category_scores_gemma":[0.0018518287,0.0003366261,0.00072706275,0.00038188812,0.00039819028,0.0010331505,0.00043878073,0.0005962748,0.00041518576],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004389411,0.00004783957,0.00048646418,0.00009481589,0.00002372143,0.000084832645,0.00008668618,0.9457578,0.02660524,0.0064609544,0.00027418468,0.020033512],"study_design_scores_gemma":[0.000003320312,0.000016050322,0.00009774965,0.000003022622,0.0000033165902,0.00001757132,0.0000075562275,0.99097544,0.0067979856,0.0015014475,0.00057099364,0.0000056467265],"about_ca_topic_score_codex":0.002519554,"about_ca_topic_score_gemma":0.001396546,"teacher_disagreement_score":0.002519554,"about_ca_system_score_codex":0.0004240921,"about_ca_system_score_gemma":0.0002940401,"threshold_uncertainty_score":0.0050097704},"labels":[],"label_agreement":null},{"id":"W1999576115","doi":"10.1007/s40477-013-0022-0","title":"Probing thermal transitions and structural properties of gluten proteins using ultrasound","year":2013,"lang":"en","type":"article","venue":"Journal of Ultrasound","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; University of Sharjah","keywords":"Gluten; Endosperm; Food science; Ultrasonic sensor; Wheat gluten; Plant protein; Thermal; Materials science; Chemistry; Biochemistry; Thermodynamics; Acoustics; Physics","score_opus":0.03204437422319076,"score_gpt":0.21475988737377372,"score_spread":0.18271551315058296,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1999576115","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9958912,0.00019674386,0.0031860413,0.00003641948,0.0000035556197,0.0000043101522,0.000028314465,0.0000191382,0.0006342965],"genre_scores_gemma":[0.9987117,0.0001452953,0.000720532,0.0000135431865,0.0000023051482,0.0000055556643,0.000032275824,0.000006660302,0.00036221818],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994016,0.000007201071,0.0000016871163,0.000017454728,0.00001822746,0.000015252796],"domain_scores_gemma":[0.9999238,0.000041358242,0.000013387343,0.00000547991,0.000009628005,0.0000063086013],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014471507,0.00017969341,0.00010881812,0.00012140868,0.00016985604,0.00021689845,0.0001889354,0.00027436126,0.0009682162],"category_scores_gemma":[0.0002657112,0.00015636298,0.00014022423,0.00018520508,0.0004750503,0.00041269563,0.00016333773,0.00041176684,0.000112714915],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007456878,0.000017155759,0.0006245402,0.000025597134,0.0000045353186,0.000021403775,0.00007149658,0.0014802701,0.9962063,0.00022684326,0.00002832977,0.0012188946],"study_design_scores_gemma":[0.000010378908,0.00015004045,0.008657975,0.000004996228,0.000011848226,0.000058752707,0.00012495718,0.034841117,0.95522636,0.00031346508,0.00058828655,0.000011795934],"about_ca_topic_score_codex":0.001071689,"about_ca_topic_score_gemma":0.0007575077,"teacher_disagreement_score":0.001071689,"about_ca_system_score_codex":0.0002124283,"about_ca_system_score_gemma":0.0000827182,"threshold_uncertainty_score":0.0032390356},"labels":[],"label_agreement":null},{"id":"W1999992722","doi":"10.1016/j.biosystemseng.2008.04.006","title":"Mathematical modelling of wheat kernel drying with input from moisture movement studies using magnetic resonance imaging (MRI), Part I: Model development and comparison with MRI observations","year":2008,"lang":"en","type":"article","venue":"Biosystems Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":38,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; National Research Council Institute for Biodiagnostics; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs; University of Manitoba","keywords":"Multiphysics; Kernel (algebra); Endosperm; Moisture; Water content; Biological system; Process (computing); Finite element method; Germ; Diffusion; Magnetic resonance imaging; Materials science; Mechanics; Mathematics; Computer science; Chemistry; Physics; Engineering; Mathematical analysis; Composite material; Thermodynamics; Geotechnical engineering","score_opus":0.09148776292778575,"score_gpt":0.2222065757508197,"score_spread":0.13071881282303394,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W1999992722","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.31363776,0.0010717453,0.6734455,0.00065335154,0.000088260895,0.0001700717,0.0008146914,0.0004731396,0.009645437],"genre_scores_gemma":[0.9702041,0.00064361223,0.023413703,0.00005614788,0.000023923734,0.00019797219,0.0003582156,0.00012063057,0.004981707],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99990106,0.000026899701,0.000009007676,0.00002958544,0.00002300351,0.000010418678],"domain_scores_gemma":[0.9994442,0.00038407315,0.0000569805,0.000025775778,0.000075325814,0.000013645252],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00044248265,0.00056155823,0.0005318066,0.00026799258,0.0002422005,0.0006157086,0.0008475899,0.0012177066,0.0012599792],"category_scores_gemma":[0.0017759054,0.00043842907,0.0008242983,0.00028870057,0.0003711361,0.00083813234,0.00035876982,0.0006828715,0.00025489824],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000016750371,0.000013980799,0.000363497,0.00005531433,0.000008612926,0.00003090579,0.000023364024,0.99449944,0.0020506922,0.0010119455,0.00008288822,0.0018426334],"study_design_scores_gemma":[0.000003569048,0.0000063672874,0.00022468505,0.0000022844022,0.000003808947,0.000007744831,0.0000035609291,0.99881375,0.0005157498,0.00029166974,0.00012336735,0.0000034154614],"about_ca_topic_score_codex":0.012787244,"about_ca_topic_score_gemma":0.0061847307,"teacher_disagreement_score":0.012787244,"about_ca_system_score_codex":0.00066200364,"about_ca_system_score_gemma":0.0006378821,"threshold_uncertainty_score":0.025425673},"labels":[],"label_agreement":null},{"id":"W2000872842","doi":"10.1111/j.1365-2621.2000.tb09394.x","title":"Headspace Volatiles and Physical Characteristics of Vacuum‐microwave, Air, and Freeze‐dried Oregano ( <i>Lippia berlandieri</i> Schauer)","year":2000,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":91,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Lippia; Thymol; Chemistry; Flavor; Vacuum drying; Freeze-drying; Microwave; Food science; Herb; Botany; Medicinal herbs; Chromatography; Biology; Essential oil; Traditional medicine","score_opus":0.01187995794764774,"score_gpt":0.21288169274473884,"score_spread":0.2010017347970911,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2000872842","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9988427,0.00030496504,0.00039277054,0.000005162273,0.0000045863617,0.000005449536,0.00018341397,0.0000070039655,0.00025386648],"genre_scores_gemma":[0.997572,0.00030510154,0.0007612158,0.000014616507,0.0000054365023,0.000011467749,0.0005374185,0.000008544585,0.00078419986],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999715,0.0000026193939,0.0000015081342,0.0000068889526,0.000009443366,0.000007997028],"domain_scores_gemma":[0.99995065,0.000011350049,0.000014387748,0.0000035575786,0.00000975842,0.000010199775],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007233424,0.0002129038,0.00013439503,0.00020588096,0.0001583222,0.00015670822,0.00008791106,0.00013531456,0.00071355695],"category_scores_gemma":[0.00011042496,0.00006205884,0.00017741411,0.00016368524,0.0001265472,0.0001975049,0.00010009808,0.00026336082,0.000097556476],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021493672,0.000021452848,0.0010683654,0.000018552564,0.0000073717165,0.000016329777,0.00001999259,0.000038883452,0.99740916,0.000016789305,0.0000069841285,0.0011611538],"study_design_scores_gemma":[0.000017995222,0.00085433497,0.07883061,0.000007773098,0.000054095315,0.00010172408,0.00008553512,0.0007683327,0.918623,0.000044510365,0.00060206756,0.000010118384],"about_ca_topic_score_codex":0.0012773278,"about_ca_topic_score_gemma":0.0013146751,"teacher_disagreement_score":0.0012773278,"about_ca_system_score_codex":0.00016013058,"about_ca_system_score_gemma":0.00009324298,"threshold_uncertainty_score":0.0025398135},"labels":[],"label_agreement":null},{"id":"W2000931024","doi":"10.5539/jfr.v1n2p82","title":"The Hygroscopic Properties and Sorption Isosteric Heats of Different Chinese Wheat Types","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Victoria University","keywords":"Sorption; Desorption; Gravimetric analysis; Moisture; Relative humidity; Chemistry; Adsorption; Sorption isotherm; Water activity; Water content; Thermodynamics; Physical chemistry; Organic chemistry; Physics; Geology","score_opus":0.16155707187596868,"score_gpt":0.3262414648496268,"score_spread":0.1646843929736581,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2000931024","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99921405,0.00013597384,0.00018289848,0.000004695741,0.000001374092,0.0000029437451,0.00012693607,0.000004205119,0.00032685968],"genre_scores_gemma":[0.9988722,0.00011278339,0.00019331201,0.0000107580645,0.0000023738562,0.000008157809,0.00033474603,0.0000048043803,0.00046081538],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998987,0.000010217314,0.000009972486,0.000026589925,0.00003335076,0.000021074338],"domain_scores_gemma":[0.9998605,0.000029018283,0.000032631422,0.000013033568,0.000036830334,0.00002788953],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017303143,0.00025929738,0.0002176687,0.00093107286,0.00018357564,0.00018686877,0.00013040246,0.00012193588,0.0007188082],"category_scores_gemma":[0.00025926376,0.00014482591,0.00037732,0.0006830729,0.00023997088,0.00022850602,0.00014664269,0.00016102355,0.000096615324],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00030730927,0.000018171275,0.045773283,0.00018190686,0.00009173313,0.00017386318,0.00032788873,0.0007570048,0.9432482,0.00013573952,0.00007195671,0.008912923],"study_design_scores_gemma":[0.000010842089,0.00030777958,0.8146759,0.0000060421385,0.00008242317,0.00028846978,0.00022638062,0.001209113,0.18227449,0.00008373744,0.0008076378,0.000027179862],"about_ca_topic_score_codex":0.0053931577,"about_ca_topic_score_gemma":0.0054068724,"teacher_disagreement_score":0.0053931577,"about_ca_system_score_codex":0.000261617,"about_ca_system_score_gemma":0.00012172723,"threshold_uncertainty_score":0.010723531},"labels":[],"label_agreement":null},{"id":"W2001632840","doi":"10.1081/drt-200063508","title":"Study of the Drying Kinetics in Thin Layer: Fixed and Moving Bed","year":2005,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":51,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Thermal diffusivity; Thin layer; Estimator; Kinetics; Diffusion; Statistics; Mathematics; Layer (electronics); Econometrics; Operations research; Chemistry; Materials science; Thermodynamics; Nanotechnology; Physics","score_opus":0.027370729847436933,"score_gpt":0.23700768020863225,"score_spread":0.2096369503611953,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2001632840","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99739134,0.00031125863,0.0020068407,0.000007411681,0.000007330168,0.000005200163,0.00008170748,0.000020099174,0.0001687071],"genre_scores_gemma":[0.9967726,0.0002445249,0.002361172,0.000006883648,0.0000028475233,0.000005828887,0.00020047982,0.000011008623,0.00039475632],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999905,0.0000145992235,0.0000064938677,0.000024943181,0.0000336272,0.000015465774],"domain_scores_gemma":[0.99967563,0.00013819078,0.00005478997,0.000029232717,0.00006893923,0.0000333081],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003388985,0.00020123967,0.00042087163,0.0002491646,0.00016092039,0.00025807015,0.00022776733,0.00016627152,0.00079498754],"category_scores_gemma":[0.00053697685,0.00011838495,0.00027521956,0.00027533766,0.000128294,0.00022231543,0.00011035381,0.0002877791,0.00014975441],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004944162,0.00005402833,0.00445758,0.00016545539,0.000034108438,0.000096526666,0.00005333089,0.0039475556,0.98490703,0.00011201477,0.0000800032,0.005597874],"study_design_scores_gemma":[0.000030425033,0.0010901622,0.038874827,0.000018607854,0.0000961264,0.0001655248,0.000112608235,0.051648565,0.9070117,0.00010297919,0.00082029426,0.000028230643],"about_ca_topic_score_codex":0.002379733,"about_ca_topic_score_gemma":0.002104309,"teacher_disagreement_score":0.002379733,"about_ca_system_score_codex":0.00017975854,"about_ca_system_score_gemma":0.00012708931,"threshold_uncertainty_score":0.0047317147},"labels":[],"label_agreement":null},{"id":"W2004770038","doi":"10.1080/07373937.2011.615429","title":"A Generalized Dimensionless Model for Deep Bed Drying of Paddy","year":2011,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Dimensionless quantity; Mathematics; Mean squared error; Root mean square; Statistics; Applied mathematics; Mathematical analysis; Thermodynamics; Physics","score_opus":0.07643092771873683,"score_gpt":0.24301915428863693,"score_spread":0.1665882265699001,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2004770038","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.12946749,0.00090559945,0.8545339,0.00025052388,0.00017620475,0.00014422492,0.0009273969,0.00058752496,0.013007153],"genre_scores_gemma":[0.9140844,0.0011838891,0.06533656,0.0001616972,0.000055908396,0.0004191395,0.0007051195,0.00016404131,0.017889298],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99987984,0.000022159902,0.0000081747185,0.000039624283,0.00003539765,0.000014783274],"domain_scores_gemma":[0.9998796,0.000043982254,0.000016097225,0.000014564672,0.0000380286,0.000007754767],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024701565,0.00048287254,0.000671634,0.00036232884,0.00026720678,0.0006849157,0.0010814958,0.0007193222,0.0016459902],"category_scores_gemma":[0.00060240435,0.0002502817,0.00061315653,0.00050944195,0.00033054387,0.0007275337,0.0004448154,0.00056452677,0.00039138622],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000018381994,0.000022179875,0.0007386998,0.00012461905,0.00001934312,0.00017262663,0.00007878882,0.9555058,0.015974691,0.015547758,0.00086114585,0.010935959],"study_design_scores_gemma":[0.000003221707,0.000010126146,0.00030121428,0.0000027357844,0.000004640201,0.000030049481,0.0000067077854,0.9963154,0.0007746759,0.0013469845,0.0011972088,0.0000071260733],"about_ca_topic_score_codex":0.005156007,"about_ca_topic_score_gemma":0.003717367,"teacher_disagreement_score":0.005156007,"about_ca_system_score_codex":0.00054374663,"about_ca_system_score_gemma":0.00070766656,"threshold_uncertainty_score":0.010251999},"labels":[],"label_agreement":null},{"id":"W2005075851","doi":"10.1111/j.1745-4530.2003.tb00591.x","title":"DIELECTRIC PROPERTIES of STARCH SOLUTIONS AS INFLUENCED BY TEMPERATURE, CONCENTRATION, FREQUENCY and SALT","year":2003,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":43,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"","keywords":"Dielectric; Starch; Conductivity; Relative permittivity; Permittivity; Dielectric loss; Moisture; Materials science; Water content; Salt (chemistry); Loss factor; Rheology; Chemistry; Penetration (warfare); Analytical Chemistry (journal); Mineralogy; Composite material; Chromatography; Food science; Geology; Organic chemistry; Geotechnical engineering","score_opus":0.015070097845865578,"score_gpt":0.20139303648833515,"score_spread":0.18632293864246957,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2005075851","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975552,0.0003781036,0.0016861144,0.000020276746,0.0000131010065,0.000007865369,0.000084700805,0.000016881842,0.00023785213],"genre_scores_gemma":[0.99683845,0.00046936798,0.002121011,0.000019226281,0.0000044076287,0.000019506564,0.00014630832,0.000012354051,0.00036936646],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984753,0.000039836694,0.000016260426,0.000029655293,0.000046270776,0.000020476315],"domain_scores_gemma":[0.9994542,0.00024307598,0.00013117019,0.000026294601,0.000106700114,0.000038450045],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00037990336,0.00039582964,0.00037355162,0.00021424188,0.00012912083,0.00034302095,0.0001462344,0.00020938518,0.00051556906],"category_scores_gemma":[0.0011679762,0.0002257067,0.0001879255,0.0003295471,0.00029197684,0.0003063377,0.0001351213,0.00039990156,0.00014704413],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026538654,0.000010865469,0.000693749,0.000035946487,0.000009721081,0.000039771192,0.000054960194,0.00024904998,0.9974184,0.000019297075,0.000013132431,0.0011897578],"study_design_scores_gemma":[0.0000187115,0.00049332593,0.009886402,0.000009446819,0.000039056846,0.00014150128,0.00009015907,0.001841864,0.9870172,0.000063584426,0.0003825453,0.00001607637],"about_ca_topic_score_codex":0.00042841322,"about_ca_topic_score_gemma":0.00035602038,"teacher_disagreement_score":0.00051556906,"about_ca_system_score_codex":0.00015019144,"about_ca_system_score_gemma":0.00013140254,"threshold_uncertainty_score":0.0020091534},"labels":[],"label_agreement":null},{"id":"W2006582807","doi":"10.3844/ajabssp.2012.239.254","title":"DRYING OF POULTRY MANURE FOR USE AS ANIMAL FEED","year":2012,"lang":"en","type":"article","venue":"American Journal of Agricultural and Biological Sciences","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":44,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Manure; Nutrient; Phosphorus; Raw material; Agronomy; Population; Environmental science; Chemistry; Biology","score_opus":0.05990819976916388,"score_gpt":0.2663596401469611,"score_spread":0.20645144037779722,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2006582807","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98975044,0.0033559867,0.0042398768,0.000068801906,0.00006972681,0.00009489386,0.0005073781,0.000051563435,0.0018613199],"genre_scores_gemma":[0.98080736,0.0029085977,0.012484177,0.00012979453,0.00001850972,0.00007607702,0.0007084956,0.000033020282,0.0028338905],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984825,0.00002478969,0.000014576192,0.00003112498,0.000058047946,0.000023173132],"domain_scores_gemma":[0.9998714,0.00001880093,0.00004284591,0.00001274894,0.000041445976,0.000012768274],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022590497,0.00029712587,0.00028012338,0.0002921074,0.00019886109,0.00036266024,0.0001967904,0.00024802095,0.0009391687],"category_scores_gemma":[0.000196458,0.00011698067,0.00037402197,0.00027132506,0.000102656144,0.00020237645,0.00016499762,0.00028335393,0.00024146291],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013640815,0.00004325682,0.00080952456,0.0001272326,0.000010168514,0.00009563158,0.000019696112,0.00008362082,0.99350893,0.000018222112,0.000045514043,0.00510174],"study_design_scores_gemma":[0.000011924502,0.0010224894,0.021142837,0.00007287776,0.000055541386,0.0005109973,0.00012150275,0.0005069064,0.97275746,0.0000568093,0.0037262794,0.000014362161],"about_ca_topic_score_codex":0.0009887114,"about_ca_topic_score_gemma":0.002252937,"teacher_disagreement_score":0.0009887114,"about_ca_system_score_codex":0.0001576541,"about_ca_system_score_gemma":0.00020008117,"threshold_uncertainty_score":0.0031418204},"labels":[],"label_agreement":null},{"id":"W2009483311","doi":"10.1081/drt-100103930","title":"ANALYSIS OF HEAT AND MASS TRANSFER DURING COMBINED MICROWAVE CONVECTIVE SPOUTED-BED DRYING","year":2001,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":46,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Mass transfer; Convection; Mechanics; Microwave; Materials science; Heat transfer; Moisture; Inlet; Internal heating; Convective heat transfer; Thermodynamics; Composite material; Mechanical engineering; Physics; Engineering","score_opus":0.013310807512446024,"score_gpt":0.2080742420582592,"score_spread":0.19476343454581319,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2009483311","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9886878,0.0005488617,0.010036827,0.000017345348,0.000008879903,0.000019164097,0.00008733929,0.00006125754,0.0005325648],"genre_scores_gemma":[0.9965029,0.00024824234,0.0023112786,0.000008061712,0.000004632937,0.000015353999,0.000092884344,0.000015476164,0.00080124754],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998791,0.000018072578,0.0000033637377,0.000020427264,0.000060618662,0.00001839044],"domain_scores_gemma":[0.999775,0.00014120399,0.000018497149,0.000011301044,0.000043107513,0.00001093796],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031194626,0.0002489124,0.00045396158,0.00023889929,0.00020709314,0.00032614463,0.00025275603,0.00027539962,0.0006737425],"category_scores_gemma":[0.0005405495,0.00017062515,0.00022631262,0.0003137522,0.0002282258,0.0004542891,0.00010989931,0.00034879622,0.00020150021],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005835278,0.00007542274,0.0010515633,0.00015296144,0.000017318782,0.000084413085,0.0000988182,0.006029487,0.9787582,0.00014423642,0.00009211853,0.012911945],"study_design_scores_gemma":[0.000024215244,0.00030772167,0.008551318,0.000006305199,0.000024545494,0.00006633145,0.000040400733,0.047993205,0.9423512,0.000068157686,0.0005507082,0.000015881895],"about_ca_topic_score_codex":0.0013276399,"about_ca_topic_score_gemma":0.0010751161,"teacher_disagreement_score":0.0013276399,"about_ca_system_score_codex":0.0002879183,"about_ca_system_score_gemma":0.00012613277,"threshold_uncertainty_score":0.00263983},"labels":[],"label_agreement":null},{"id":"W2011085811","doi":"10.1016/j.biosystemseng.2003.08.013","title":"Sorption Isotherms of Tomato Slices and Onion Shreds","year":2003,"lang":"en","type":"article","venue":"Biosystems Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":61,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Relative humidity; Equilibrium moisture content; Chemistry; Sorption; Moisture; Water content; Mathematics; Animal science; Horticulture; Thermodynamics; Physics; Adsorption; Biology; Geology","score_opus":0.007647904284353878,"score_gpt":0.15174853652603762,"score_spread":0.14410063224168373,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2011085811","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975973,0.00013879527,0.0006264085,0.000020855425,0.00000694055,0.000008886119,0.00021039805,0.0000101934575,0.0013801899],"genre_scores_gemma":[0.9961861,0.0002536974,0.0006074033,0.000025149646,0.0000023305881,0.000008023467,0.0002667595,0.000012843541,0.0026376331],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999367,0.000004417168,0.0000023195867,0.000021134594,0.000017655719,0.000017837961],"domain_scores_gemma":[0.99994195,0.000019664778,0.000006953685,0.0000040803006,0.000017680884,0.000009792549],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000098692675,0.00022190588,0.00016906188,0.000094351795,0.0001556972,0.0001722863,0.00020726817,0.00021122757,0.0023047065],"category_scores_gemma":[0.00017180695,0.00007457436,0.00019276564,0.000083304454,0.000103648825,0.00028258262,0.00011015877,0.00029522832,0.0003053696],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002293804,0.000023002805,0.0011621679,0.00006089074,0.00001105933,0.0000562116,0.00007096548,0.0010521548,0.9953542,0.00012191401,0.00010613135,0.001751961],"study_design_scores_gemma":[0.000019181241,0.0004314317,0.018243015,0.000012795423,0.000023373632,0.00009496821,0.0002984077,0.010809899,0.9679745,0.00012868144,0.0019447885,0.000019083716],"about_ca_topic_score_codex":0.008236666,"about_ca_topic_score_gemma":0.00843004,"teacher_disagreement_score":0.008236666,"about_ca_system_score_codex":0.00028377702,"about_ca_system_score_gemma":0.00014907795,"threshold_uncertainty_score":0.016377449},"labels":[],"label_agreement":null},{"id":"W2014454778","doi":"10.1016/j.fbp.2015.02.006","title":"Convective drying of a single cherry tomato: Modeling and experimental study","year":2015,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":39,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of New Brunswick","funders":"","keywords":"Shrinkage; Moisture; Water content; Diffusion; Materials science; Convection; Sample (material); Air temperature; Coefficient of determination; Analytical Chemistry (journal); Composite material; Chemistry; Chromatography; Mathematics; Thermodynamics; Meteorology; Statistics","score_opus":0.07887411243089562,"score_gpt":0.2622453492322091,"score_spread":0.18337123680131348,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2014454778","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.989428,0.00017805625,0.0076431176,0.000083129904,0.000022065795,0.0000532072,0.00013356352,0.000061764535,0.0023970497],"genre_scores_gemma":[0.99648213,0.00012701564,0.0021018127,0.000012936124,0.0000049600653,0.000026879712,0.000059869053,0.000012543551,0.0011717203],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999027,0.000008115489,0.000004489375,0.000034226126,0.00002749939,0.000022859429],"domain_scores_gemma":[0.99964476,0.0001908744,0.000037984515,0.000034898727,0.00005912359,0.00003234226],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003302667,0.00043241112,0.0009196509,0.0002795327,0.00064685894,0.0006688282,0.0009191897,0.0013090494,0.001429386],"category_scores_gemma":[0.0005564218,0.00026463292,0.0005587467,0.00028426253,0.0005243991,0.00062966405,0.00036351435,0.000535264,0.0001853466],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00034533982,0.00052794634,0.0045852833,0.00023106494,0.00003910031,0.0005488289,0.0001776204,0.8253676,0.15903077,0.0011613363,0.00044952726,0.007535596],"study_design_scores_gemma":[0.000032032327,0.00018434404,0.0016216583,0.0000043439027,0.00001514057,0.000044342596,0.000042138076,0.97812474,0.019596208,0.00009775324,0.00022445378,0.000012845113],"about_ca_topic_score_codex":0.0075803543,"about_ca_topic_score_gemma":0.0042715184,"teacher_disagreement_score":0.0075803543,"about_ca_system_score_codex":0.00062332087,"about_ca_system_score_gemma":0.00071511185,"threshold_uncertainty_score":0.015072405},"labels":[],"label_agreement":null},{"id":"W2015462946","doi":"10.1080/07373937.2012.690803","title":"Energy Performance of Convective Dryers","year":2012,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":75,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Natural Resources Canada","funders":"","keywords":"Adiabatic process; Environmental science; Combustion; Process engineering; Humidity; Convection; Waste management; Air dryer; Energy consumption; Moisture; Fluidized bed; Nuclear engineering; Environmental engineering; Materials science; Thermodynamics; Engineering; Chemistry","score_opus":0.01569738311944107,"score_gpt":0.19940494418956217,"score_spread":0.1837075610701211,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2015462946","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8645969,0.002131202,0.12358847,0.000056248686,0.000029160263,0.000065078224,0.00038674127,0.00053694245,0.008609296],"genre_scores_gemma":[0.9869947,0.0005174032,0.00926815,0.000010563341,0.0000071677127,0.000021648912,0.00023065472,0.00006740013,0.0028822827],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9996153,0.00003383246,0.000017374665,0.000096028045,0.00020002342,0.000037269765],"domain_scores_gemma":[0.99969685,0.0001528561,0.000030012901,0.000042551375,0.00006650225,0.00001120162],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005635002,0.00031312916,0.00038031954,0.0005012077,0.0003172392,0.0005151667,0.00061589904,0.00031067122,0.0022937264],"category_scores_gemma":[0.001087173,0.00012073941,0.00036695617,0.00048537023,0.00025014192,0.00058740634,0.00036984024,0.00025203434,0.0007486395],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008848751,0.00019853178,0.009598993,0.0007406622,0.000074188094,0.00009433402,0.0003337327,0.18243803,0.6114006,0.004132696,0.00066463294,0.18943873],"study_design_scores_gemma":[0.000041883068,0.00055697747,0.012312245,0.000026759113,0.000043841625,0.00011579958,0.000060114082,0.13350539,0.8455823,0.0013461296,0.0063709877,0.00003745873],"about_ca_topic_score_codex":0.00053772493,"about_ca_topic_score_gemma":0.0005112479,"teacher_disagreement_score":0.0022937264,"about_ca_system_score_codex":0.0003455807,"about_ca_system_score_gemma":0.00017423322,"threshold_uncertainty_score":0.007673323},"labels":[],"label_agreement":null},{"id":"W2016612313","doi":"10.1081/drt-120025503","title":"Aerodynamic Separation and Fractional Drying of Alfalfa Leaves and Stems—A Review and New Concept","year":2003,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Drum; Aerodynamics; Fraction (chemistry); Separation (statistics); Chemistry; Process engineering; Mathematics; Pulp and paper industry; Chromatography; Mechanical engineering; Engineering; Mechanics; Physics","score_opus":0.02538818803601093,"score_gpt":0.2611785749057023,"score_spread":0.23579038686969137,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2016612313","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.008295016,0.957037,0.030313622,0.00022402481,0.0002403032,0.000018056993,0.000022211225,0.00006931644,0.0037804856],"genre_scores_gemma":[0.051310163,0.9167761,0.024497127,0.00033650929,0.00086252956,0.000036628728,0.0001421193,0.000041084593,0.0059977],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9995277,0.00006545747,0.00004994457,0.00012595365,0.00020648705,0.000024467858],"domain_scores_gemma":[0.99969614,0.0001259982,0.000053487624,0.000026069576,0.00008573225,0.000012653711],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001020797,0.0005397165,0.0008987765,0.0012040157,0.00028119422,0.0011189752,0.0008995145,0.0007429191,0.00094215845],"category_scores_gemma":[0.0004325313,0.0002921041,0.00046526364,0.0011502665,0.0005474339,0.0012214244,0.00034003056,0.0005311919,0.0007882794],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011638426,0.000117538264,0.00047274484,0.007418244,0.00009403716,0.0003059076,0.00016998999,0.0025428284,0.096691705,0.007517156,0.0019525699,0.8826009],"study_design_scores_gemma":[0.000032696273,0.0010768954,0.0040442892,0.0011325773,0.00023155661,0.0044861995,0.000197797,0.008737551,0.122627504,0.0067895884,0.8505295,0.00011381839],"about_ca_topic_score_codex":0.0007250628,"about_ca_topic_score_gemma":0.00086007046,"teacher_disagreement_score":0.0012040157,"about_ca_system_score_codex":0.00036493834,"about_ca_system_score_gemma":0.0004205151,"threshold_uncertainty_score":0.0053985715},"labels":[],"label_agreement":null},{"id":"W2017177119","doi":"10.4236/fns.2010.12008","title":"Optimization of Bioactive Fortification in Apple Snacks through Vacuum Impregnation Using Response Surface Methodology","year":2010,"lang":"en","type":"article","venue":"Food and Nutrition Sciences","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Nova Scotia Department of Agriculture; Dalhousie University","funders":"Atlantic Canada Opportunities Agency","keywords":"Response surface methodology; Central composite design; Chemistry; Food science; Fortification; Vacuum drying; Chromatography; Freeze-drying","score_opus":0.16169991303550046,"score_gpt":0.3416371528513227,"score_spread":0.17993723981582221,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2017177119","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98844993,0.0004935316,0.010614596,0.0000217561,0.000007435393,0.000034152905,0.000045809462,0.000055539513,0.00027731727],"genre_scores_gemma":[0.97420144,0.0007114716,0.024204174,0.00001845893,0.000004032391,0.000057067085,0.00011834017,0.000020574009,0.0006644296],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99974734,0.000060544462,0.00002038497,0.000053761716,0.00008551625,0.000032377524],"domain_scores_gemma":[0.99992406,0.000024254416,0.000026488067,0.000006656423,0.000013435026,0.0000051214283],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003880972,0.00049606926,0.00052717456,0.00016203205,0.00009381906,0.00034788766,0.00025300556,0.00028210747,0.00027282073],"category_scores_gemma":[0.0002574474,0.00028545535,0.0005080335,0.00020976125,0.00017808698,0.00016477547,0.00018715193,0.00026294685,0.00011342328],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000042380445,0.000015861066,0.000077455305,0.00002540038,0.0000049721593,0.000007968997,0.00000822829,0.00060677,0.9978702,0.000014211965,0.0000037136053,0.0013227556],"study_design_scores_gemma":[0.0000064469377,0.00041192147,0.0013070579,0.0000023753494,0.000014746777,0.00002358626,0.0000130403105,0.003312238,0.99461776,0.000011596932,0.0002737559,0.0000054755687],"about_ca_topic_score_codex":0.00077062356,"about_ca_topic_score_gemma":0.0013017904,"teacher_disagreement_score":0.00077062356,"about_ca_system_score_codex":0.00023191141,"about_ca_system_score_gemma":0.0001683902,"threshold_uncertainty_score":0.002052486},"labels":[],"label_agreement":null},{"id":"W2020556323","doi":"10.1007/s13197-012-0888-4","title":"Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":106,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"National Research Council of Thailand; Office of the Higher Education Commission; Royal Golden Jubilee (RGJ) Ph.D. Programme; Thailand Research Fund; Higher Education Research Promotion","keywords":"Vacuum drying; Mushroom; Microwave; Infrared; Analytical Chemistry (journal); Materials science; Microwave power; Chemistry; Food science; Freeze-drying; Optics; Chromatography; Physics","score_opus":0.03444304515629105,"score_gpt":0.24712085869787612,"score_spread":0.21267781354158508,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2020556323","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993787,0.00012410428,0.00025445706,0.0000034557972,0.0000027489632,0.0000017787223,0.000060790193,0.0000035510027,0.00017052838],"genre_scores_gemma":[0.9990879,0.000111448426,0.00017595426,0.000005885543,0.0000018336191,0.000002765373,0.00013844541,0.0000042131205,0.0004715348],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999355,0.000004768041,0.000005853185,0.00001547464,0.000021402426,0.00001697838],"domain_scores_gemma":[0.999856,0.000021915752,0.00003500738,0.000011652606,0.000050400435,0.000024899655],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010886982,0.00015297196,0.00017918833,0.00020358531,0.00018421422,0.00019856154,0.00011510502,0.00015551914,0.0010717706],"category_scores_gemma":[0.00022174133,0.000105269144,0.00028637314,0.00035656284,0.00016533134,0.00022873185,0.00009749565,0.00020764736,0.00010677031],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00073242496,0.000026444466,0.006142821,0.000052224204,0.000020330996,0.000116801595,0.000086071625,0.0003901964,0.99028,0.000051493447,0.00003054717,0.002070818],"study_design_scores_gemma":[0.000013108344,0.00052784104,0.12348354,0.000007329437,0.00007427722,0.0002396779,0.00038229514,0.001962291,0.8727318,0.00004668127,0.00050799025,0.000023198245],"about_ca_topic_score_codex":0.0014762579,"about_ca_topic_score_gemma":0.001502297,"teacher_disagreement_score":0.0014762579,"about_ca_system_score_codex":0.00012494325,"about_ca_system_score_gemma":0.00006942915,"threshold_uncertainty_score":0.0035854578},"labels":[],"label_agreement":null},{"id":"W2021813846","doi":"10.1081/drt-120038571","title":"Drying Foodstuffs with Superheated Steam","year":2004,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":119,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Superheated steam; Pulp (tooth); Pulp and paper industry; Sugar beet; Starch; Sugar; Materials science; Boiler (water heating); Chemistry; Composite material; Food science; Horticulture; Waste management; Medicine; Engineering","score_opus":0.01038113266134686,"score_gpt":0.1819167790625808,"score_spread":0.17153564640123395,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2021813846","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9909514,0.00013735131,0.008421402,0.000008068067,0.0000047208546,0.00001357262,0.0000372911,0.00004685451,0.00037922323],"genre_scores_gemma":[0.9886777,0.0003198608,0.00930817,0.00001833242,0.000004305063,0.000020539172,0.00015080968,0.00002775059,0.0014725191],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999471,0.0000039661404,0.0000033278327,0.000009098886,0.000030020814,0.0000065288787],"domain_scores_gemma":[0.99988425,0.000037165984,0.000028740524,0.000015679214,0.000022307577,0.000011922703],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000121920755,0.00017626179,0.00021625953,0.0001740232,0.00010975877,0.00016231813,0.00015602475,0.00011418237,0.00078828353],"category_scores_gemma":[0.00021918172,0.00017635088,0.00022162084,0.00014212931,0.00012666032,0.00018955865,0.00013421982,0.00024957804,0.00014025003],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000050955427,0.000007683375,0.00038300888,0.000024034383,0.0000052908176,0.000022915163,0.000013673798,0.0009216182,0.9969894,0.000030761177,0.0000103956145,0.0015402263],"study_design_scores_gemma":[0.000010587295,0.0002341816,0.0041062054,0.0000040216046,0.000016145112,0.00006383823,0.000011650246,0.008308245,0.9865421,0.000038455695,0.0006595865,0.0000050264016],"about_ca_topic_score_codex":0.00073592935,"about_ca_topic_score_gemma":0.0011339842,"teacher_disagreement_score":0.00078828353,"about_ca_system_score_codex":0.0001294474,"about_ca_system_score_gemma":0.00007952515,"threshold_uncertainty_score":0.0026370287},"labels":[],"label_agreement":null},{"id":"W2022100641","doi":"10.1081/drt-200047880","title":"Effects of Air Velocity, Air Temperature, and Berry Diameter on Wild Blueberry Drying","year":2005,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Nova Scotia Hospital","funders":"","keywords":"Air temperature; Air velocity; Berry; Environmental science; Meteorology; Horticulture; Materials science; Mechanics; Geography; Biology; Physics","score_opus":0.007761744058434925,"score_gpt":0.20489191987801827,"score_spread":0.19713017581958334,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2022100641","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982481,0.00020208383,0.0012444473,0.000005937025,0.0000072328835,0.000013476282,0.000047508136,0.000020938047,0.00021030073],"genre_scores_gemma":[0.9979657,0.00010631517,0.0014517246,0.000012000777,0.0000020653551,0.00000785177,0.000087413115,0.000016362934,0.00035059743],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998068,0.000029569845,0.000014254194,0.000054087785,0.00006351697,0.00003174264],"domain_scores_gemma":[0.9988972,0.00068125385,0.00011888186,0.0000429345,0.00020811535,0.00005161021],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004653077,0.0002833099,0.00022437937,0.00017256135,0.00020657014,0.00032480352,0.00018893792,0.00017565895,0.0009736977],"category_scores_gemma":[0.001013753,0.00018006492,0.0001850845,0.00011387562,0.00016486537,0.00026417008,0.00013712811,0.00026288666,0.00014630679],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00084597466,0.00020675761,0.009704171,0.00014022097,0.000024488005,0.00007438697,0.00009882851,0.003520571,0.97634673,0.000033114957,0.000073884716,0.008930958],"study_design_scores_gemma":[0.000029667051,0.0015491334,0.07978411,0.000011108183,0.000056106666,0.000082818726,0.0000770541,0.010724958,0.9070877,0.000019461715,0.0005614652,0.000016523072],"about_ca_topic_score_codex":0.0026590354,"about_ca_topic_score_gemma":0.0043803314,"teacher_disagreement_score":0.0026590354,"about_ca_system_score_codex":0.00036999432,"about_ca_system_score_gemma":0.00017526529,"threshold_uncertainty_score":0.005287111},"labels":[],"label_agreement":null},{"id":"W2022117677","doi":"10.1111/j.1745-4530.2008.00254.x","title":"SUITABILITY OF CRANK'S SOLUTIONS TO FICK'S SECOND LAW FOR WATER DIFFUSIVITY CALCULATION AND MOISTURE LOSS PREDICTION IN OSMOTIC DEHYDRATION OF FRUITS","year":2009,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Crank; Thermal diffusivity; Diffusion; Mass transfer; Thermodynamics; Chemistry; Mechanics; Osmotic dehydration; Range (aeronautics); Mathematics; Materials science; Geometry; Physics; Composite material; Cylinder","score_opus":0.015489234056004164,"score_gpt":0.21712143927863894,"score_spread":0.20163220522263478,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2022117677","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.37626863,0.004996693,0.6082696,0.00064207957,0.0002988916,0.00038430764,0.00036061532,0.0008165774,0.007962667],"genre_scores_gemma":[0.66352814,0.002320662,0.3297311,0.000100870435,0.000037509322,0.0002985436,0.00022855625,0.00014770582,0.0036068824],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99929655,0.00017344867,0.000057669607,0.0001284405,0.0003044659,0.000039432107],"domain_scores_gemma":[0.998574,0.00083987205,0.00009936852,0.00005138806,0.00041440845,0.000020898471],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012839002,0.00072886754,0.00046375793,0.0008996697,0.00028250582,0.00073255156,0.0007573092,0.0007982011,0.00078525196],"category_scores_gemma":[0.004474491,0.0003265332,0.0005505442,0.0005132797,0.00031792317,0.0008442787,0.00034903074,0.0007653638,0.00045605368],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005270524,0.00027320962,0.005188065,0.0013284992,0.000091204194,0.0003145823,0.0004768442,0.2149449,0.58207375,0.012157472,0.0032337534,0.17939064],"study_design_scores_gemma":[0.00003022369,0.00028339875,0.0011492517,0.000060875274,0.000023746183,0.00011109914,0.00008613772,0.4769963,0.51405376,0.0010455044,0.0060982895,0.00006139135],"about_ca_topic_score_codex":0.002569736,"about_ca_topic_score_gemma":0.0020771183,"teacher_disagreement_score":0.002569736,"about_ca_system_score_codex":0.0005564802,"about_ca_system_score_gemma":0.0006592561,"threshold_uncertainty_score":0.0067899823},"labels":[],"label_agreement":null},{"id":"W2022329705","doi":"10.2202/1556-3758.1927","title":"Influence of Microwave Osmotic Dehydration Pre-Treatment on the Second Stage of Air-Drying Kinetics of Apples","year":2011,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Osmotic dehydration; Chemistry; Diffusion; Dehydration; Sucrose; Freeze-drying; Moisture; Water content; Kinetics; Chromatography; Food science; Thermodynamics; Biochemistry","score_opus":0.02675469783045759,"score_gpt":0.21139961536335103,"score_spread":0.18464491753289344,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2022329705","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997419,0.0011774983,0.0008220489,0.000015617885,0.00001391036,0.000017159813,0.00008291286,0.000020204126,0.00043165608],"genre_scores_gemma":[0.9951892,0.0009240383,0.0026015819,0.000031330062,0.0000056607087,0.00002391225,0.00015871061,0.000017387327,0.0010481596],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989545,0.000012288433,0.000009528896,0.00002741566,0.00003315682,0.000022109627],"domain_scores_gemma":[0.99984145,0.000053352534,0.00004017678,0.00001166687,0.000034402074,0.000018942546],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001612145,0.0003161405,0.0003799235,0.00011797465,0.00009046024,0.0002502304,0.00014508356,0.00018362746,0.00071225385],"category_scores_gemma":[0.00028014687,0.00015096045,0.00031548712,0.00013172708,0.00009329883,0.00019569484,0.000112569694,0.0004019668,0.00012496792],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012840107,0.000017005537,0.00023368292,0.000060999086,0.0000051456223,0.000019248913,0.000022076692,0.00010370546,0.99813086,0.0000071582426,0.000010532889,0.001261282],"study_design_scores_gemma":[0.0000040966324,0.00040769784,0.009772392,0.0000058668634,0.000016094862,0.000044296707,0.000032400992,0.000513172,0.9886059,0.000006115204,0.0005853654,0.0000064696333],"about_ca_topic_score_codex":0.0007039282,"about_ca_topic_score_gemma":0.0015718596,"teacher_disagreement_score":0.00071225385,"about_ca_system_score_codex":0.00015798892,"about_ca_system_score_gemma":0.00012609009,"threshold_uncertainty_score":0.0023826957},"labels":[],"label_agreement":null},{"id":"W2027073081","doi":"10.1016/j.cep.2006.08.003","title":"Visual Basics computer simulation package for thermal process calculations","year":2006,"lang":"en","type":"article","venue":"Chemical Engineering and Processing - Process Intensification","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Retort; Computer science; Thermal conduction; Process (computing); Computer program; Simulation; Engineering; Materials science","score_opus":0.01971631172263161,"score_gpt":0.25800428962759553,"score_spread":0.23828797790496392,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2027073081","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.012541256,0.0002387951,0.8287423,0.00034706233,0.00037724795,0.00053840206,0.019291628,0.081494294,0.05642888],"genre_scores_gemma":[0.16247933,0.0008934922,0.69689983,0.0006633069,0.00019165098,0.004894078,0.032868315,0.044314872,0.056795172],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9996557,0.00006721208,0.000027423624,0.00003927496,0.0001450184,0.00006531326],"domain_scores_gemma":[0.9991904,0.00032692053,0.000037511498,0.000067199886,0.00032489904,0.000053062493],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006074544,0.0016095793,0.001443237,0.0007610277,0.0006605623,0.0010255513,0.004211399,0.0011825784,0.086912595],"category_scores_gemma":[0.0019769273,0.0012542102,0.001355798,0.00081650814,0.00038141117,0.0010377725,0.00085460534,0.002434111,0.015463887],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005485513,0.00032522777,0.0013113755,0.0015411368,0.00028625788,0.00034628986,0.0003103539,0.6154985,0.014667027,0.055431545,0.21631391,0.093419805],"study_design_scores_gemma":[0.00024537585,0.00004426441,0.00028978067,0.000057886202,0.000059220292,0.000085068634,0.000022416478,0.89363813,0.009649067,0.011664255,0.08419591,0.000048623893],"about_ca_topic_score_codex":0.009778509,"about_ca_topic_score_gemma":0.008523177,"teacher_disagreement_score":0.086912595,"about_ca_system_score_codex":0.00089085766,"about_ca_system_score_gemma":0.0017050309,"threshold_uncertainty_score":0.29075164},"labels":[],"label_agreement":null},{"id":"W2029013378","doi":"10.1016/j.biosystemseng.2007.06.006","title":"Changes in quality of microwave-treated agricultural products—a review","year":2007,"lang":"en","type":"article","venue":"Biosystems Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":361,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Microwave; Flavour; Agriculture; Microwave heating; Food products; Environmental science; Quality (philosophy); Food science; Agricultural engineering; Food quality; Waste management; Pulp and paper industry; Materials science; Biotechnology; Process engineering; Chemistry; Engineering; Biology; Physics","score_opus":0.0366120787973593,"score_gpt":0.24078091688914943,"score_spread":0.20416883809179012,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2029013378","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0075482978,0.98881114,0.002115824,0.0001527489,0.00013512079,0.000010863231,0.00006126786,0.000017386119,0.0011473756],"genre_scores_gemma":[0.029213915,0.9671641,0.0021036875,0.0001186723,0.00020304947,0.00001913481,0.00014017422,0.000008786443,0.0010283955],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9996561,0.000043473934,0.000054987973,0.00009427293,0.00013585041,0.00001535193],"domain_scores_gemma":[0.99917895,0.00042505714,0.00016182227,0.000028774974,0.00019035964,0.000014998154],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00081487856,0.00061931513,0.001174679,0.0012334031,0.00014256407,0.0007414465,0.00078087073,0.0007125862,0.000862139],"category_scores_gemma":[0.0009115883,0.00020428104,0.00049045496,0.0015256847,0.00030532968,0.00084515364,0.00023015382,0.0003427431,0.00040144697],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00032423256,0.000129667,0.0018078991,0.013466876,0.00019956195,0.00018874985,0.0000815698,0.0012969767,0.03238558,0.00067027076,0.0022732692,0.9471753],"study_design_scores_gemma":[0.00007936893,0.0024320872,0.027358525,0.004101745,0.0015596398,0.004126113,0.00045769074,0.0023792908,0.19216931,0.0021351106,0.7630348,0.00016621844],"about_ca_topic_score_codex":0.00079701695,"about_ca_topic_score_gemma":0.0008206606,"teacher_disagreement_score":0.0012334031,"about_ca_system_score_codex":0.00032948298,"about_ca_system_score_gemma":0.0003178786,"threshold_uncertainty_score":0.0043095946},"labels":[],"label_agreement":null},{"id":"W2031326084","doi":"10.1016/j.ijheatmasstransfer.2006.01.043","title":"Numerical modeling of heat and mass transfer during forced convection drying of rectangular moist objects","year":2006,"lang":"en","type":"article","venue":"International Journal of Heat and Mass Transfer","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":146,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ontario Tech University","funders":"","keywords":"Materials science; Churchill–Bernstein equation; Heat transfer coefficient; Convection; Mass transfer; Convective heat transfer; Thermodynamics; Heat transfer; Mechanics; Mass transfer coefficient; Film temperature; Turbulence; Physics; Reynolds number; Nusselt number","score_opus":0.01304210976121036,"score_gpt":0.21671132935585338,"score_spread":0.20366921959464301,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2031326084","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.92328453,0.00038435785,0.071091555,0.00013532177,0.0000654829,0.00006410846,0.000079152676,0.00012482962,0.0047706664],"genre_scores_gemma":[0.9940264,0.000074338444,0.0046585696,0.000010158928,0.000006032585,0.000017562616,0.00002836727,0.000015823856,0.0011626953],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99990404,0.000019835978,0.0000064312076,0.000018478342,0.000031103125,0.000020128415],"domain_scores_gemma":[0.99952865,0.0002976963,0.000054809087,0.000037307927,0.000053934196,0.000027537437],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031078438,0.0002876974,0.00055092765,0.00028603588,0.0005039652,0.00067118125,0.00060950185,0.0008829117,0.00083756394],"category_scores_gemma":[0.0012369232,0.0002676425,0.00039755364,0.0002578306,0.0008106333,0.00057252037,0.0003356759,0.0003734683,0.000104043735],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015004954,0.00005715675,0.001202617,0.00006486518,0.000013499591,0.00018699326,0.00015805796,0.9480436,0.043450482,0.0019834402,0.00009919882,0.004590095],"study_design_scores_gemma":[0.000008137117,0.000024574334,0.00044958977,0.0000021096366,0.0000025322354,0.000019854118,0.000014235059,0.99584097,0.0033769936,0.0001598225,0.00009639509,0.000004615047],"about_ca_topic_score_codex":0.004153744,"about_ca_topic_score_gemma":0.0018993383,"teacher_disagreement_score":0.004153744,"about_ca_system_score_codex":0.00054847635,"about_ca_system_score_gemma":0.00044566917,"threshold_uncertainty_score":0.008259177},"labels":[],"label_agreement":null},{"id":"W2033342505","doi":"10.1002/apj.51","title":"Recent advances in drying of biomaterials for superior quality bioproducts","year":2007,"lang":"en","type":"article","venue":"Asia-Pacific Journal of Chemical Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada; Fonds Québécois de la Recherche sur la Nature et les Technologies","keywords":"Bioproducts; Moisture; Biochemical engineering; Environmental science; Quality (philosophy); Process engineering; Biotechnology; Pulp and paper industry; Waste management; Engineering; Chemistry; Biology","score_opus":0.024223849302930412,"score_gpt":0.26337082698805964,"score_spread":0.23914697768512921,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2033342505","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.13399018,0.7431696,0.09121469,0.0026911427,0.00051688665,0.000096676915,0.00010480909,0.0002351113,0.02798096],"genre_scores_gemma":[0.29680097,0.60760975,0.083959326,0.00075046736,0.00055236,0.00006786558,0.00020827934,0.000103169186,0.009947754],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99969745,0.000050527862,0.000038224905,0.00006593331,0.00012266924,0.00002521289],"domain_scores_gemma":[0.9994978,0.00022847067,0.00009870178,0.000039068764,0.00011099752,0.000024997666],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015558151,0.0004745303,0.00046002385,0.0005883205,0.00021210506,0.0009782722,0.00036813418,0.00057882664,0.0015947022],"category_scores_gemma":[0.0008690485,0.00035728439,0.00042241244,0.00073489215,0.00042045454,0.001087288,0.0004388757,0.00057009235,0.00063855026],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002283273,0.0002106925,0.0009245502,0.007022846,0.00007174186,0.00033778074,0.00027415194,0.010327823,0.5891176,0.019522473,0.0024395336,0.36952248],"study_design_scores_gemma":[0.000047995793,0.00091476395,0.00313764,0.0005495154,0.00016068507,0.002077367,0.00019633978,0.025961077,0.6258233,0.008704943,0.33234507,0.00008123019],"about_ca_topic_score_codex":0.00030602273,"about_ca_topic_score_gemma":0.0005556708,"teacher_disagreement_score":0.0015947022,"about_ca_system_score_codex":0.0003724926,"about_ca_system_score_gemma":0.00022696653,"threshold_uncertainty_score":0.008228064},"labels":[],"label_agreement":null},{"id":"W2034700596","doi":"10.1016/s0260-8774(02)00301-1","title":"Analysis of critical control points in deviant thermal processes using artificial neural networks","year":2002,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Artificial neural network; Control (management); Artificial intelligence; Computer science; Biological system; Biology","score_opus":0.03796082314644401,"score_gpt":0.22551990967808055,"score_spread":0.18755908653163655,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2034700596","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.36888593,0.0005174452,0.6251193,0.000207333,0.000062608095,0.0000932728,0.00003170023,0.00017641185,0.0049059787],"genre_scores_gemma":[0.9921727,0.00008923095,0.006855928,0.000008943256,0.0000066261414,0.000029150935,0.000011970527,0.00001649417,0.0008088788],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998325,0.000047370915,0.000009467075,0.0000368495,0.000043610387,0.000030211806],"domain_scores_gemma":[0.9977337,0.0016706892,0.00019843208,0.000040207568,0.0003052252,0.000051723146],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012729974,0.00070733996,0.00066454045,0.0007954096,0.00056378846,0.0009177033,0.00071974937,0.0009169438,0.0013122457],"category_scores_gemma":[0.003961922,0.0004931443,0.00053701655,0.0002835809,0.0013907063,0.00086797646,0.0006211714,0.0009833571,0.0000696173],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003844227,0.000015590478,0.00030564162,0.000023481278,0.00001178237,0.000038079615,0.000028827979,0.99170846,0.0013940652,0.003752652,0.000046036632,0.0026369083],"study_design_scores_gemma":[0.0000013804033,0.000004238229,0.000059886574,9.969181e-7,0.000001477613,0.0000015662348,0.0000019817878,0.99916744,0.00021300123,0.0005321229,0.000014467281,0.0000014986879],"about_ca_topic_score_codex":0.007820439,"about_ca_topic_score_gemma":0.0040279017,"teacher_disagreement_score":0.007820439,"about_ca_system_score_codex":0.0011094011,"about_ca_system_score_gemma":0.00068782596,"threshold_uncertainty_score":0.015549839},"labels":[],"label_agreement":null},{"id":"W2035410049","doi":"10.1177/1082013203035392","title":"Mass Transfer Behavior of Plant Tissues During Osmotic Dehydration","year":2003,"lang":"en","type":"article","venue":"Food Science and Technology International","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Mass transfer; Osmotic dehydration; Dehydration; Chemistry; Diffusion; Biological system; Mass transfer coefficient; Osmosis; Process (computing); Thermodynamics; Chromatography; Computer science; Membrane; Physics; Biochemistry","score_opus":0.01789638136419262,"score_gpt":0.221497496612486,"score_spread":0.20360111524829339,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2035410049","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.989597,0.000366996,0.00936354,0.000019136443,0.0000032421922,0.000016540016,0.00009712775,0.000040282124,0.00049615174],"genre_scores_gemma":[0.99370277,0.00025753674,0.005220728,0.0000148257,0.0000019887389,0.000027519121,0.00015525003,0.000014812161,0.000604499],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99995255,0.00000612333,0.000002524046,0.000012215755,0.000017902186,0.000008707648],"domain_scores_gemma":[0.9998839,0.000049450085,0.000027772705,0.00000678866,0.000021568803,0.00001049903],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019661392,0.00022669899,0.00020013918,0.00030405534,0.00016050128,0.00023310029,0.00014085797,0.00016703282,0.00034245665],"category_scores_gemma":[0.00030513416,0.00013523846,0.0001896015,0.00019358733,0.00018267882,0.0004283005,0.000107735665,0.00035240687,0.000104440354],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000049061207,0.0000056221193,0.0009611734,0.000018727374,0.000003720107,0.000015506626,0.000054553668,0.0005415035,0.99538404,0.000046013727,0.000009675883,0.002910499],"study_design_scores_gemma":[0.0000053439458,0.00019973285,0.028325276,0.000005678795,0.000015461552,0.00009735056,0.00010101901,0.014594121,0.95584536,0.00014561367,0.00064853753,0.000016410777],"about_ca_topic_score_codex":0.0007724337,"about_ca_topic_score_gemma":0.00077098823,"teacher_disagreement_score":0.0007724337,"about_ca_system_score_codex":0.0002647003,"about_ca_system_score_gemma":0.000082546896,"threshold_uncertainty_score":0.0019205809},"labels":[],"label_agreement":null},{"id":"W2035584131","doi":"10.1080/07373930802307167","title":"A Comparative Study on the Effect of Chemical, Microwave, and Pulsed Electric Pretreatments on Convective Drying and Quality of Raisins","year":2008,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":73,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Microwave; Food science; Chemistry; Electric field; Pulp and paper industry; Materials science","score_opus":0.0633703204501003,"score_gpt":0.29393670769656033,"score_spread":0.23056638724646003,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2035584131","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977018,0.0007443244,0.0011306044,0.0000139534795,0.000008790318,0.000016166143,0.00003736389,0.00000931131,0.00033766282],"genre_scores_gemma":[0.99473464,0.0008477212,0.0034694471,0.000020660586,0.000008683143,0.000012198689,0.00010455831,0.000012721118,0.0007894136],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987304,0.00002659307,0.000011225069,0.00003292687,0.000040564097,0.000015686412],"domain_scores_gemma":[0.9995999,0.00014319082,0.00010421765,0.000040633342,0.000078534635,0.000033494594],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035424717,0.00035684186,0.00037886394,0.00015681391,0.0001602925,0.00023209478,0.00013268656,0.00019094149,0.0007745192],"category_scores_gemma":[0.0007179279,0.00018477312,0.000389842,0.00020941393,0.00022165231,0.00029060492,0.000088788765,0.00037288718,0.00010537088],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019903832,0.000037564656,0.00033331502,0.000062194675,0.000012970291,0.000028353126,0.000020171196,0.00014032518,0.9971636,0.000016033058,0.000006278522,0.0019801008],"study_design_scores_gemma":[0.000012857039,0.0008833603,0.008907758,0.0000042454258,0.00004901776,0.000087968736,0.000023348552,0.0004357712,0.98916304,0.000011870129,0.00041443153,0.000006295448],"about_ca_topic_score_codex":0.0005539295,"about_ca_topic_score_gemma":0.0009941899,"teacher_disagreement_score":0.0007745192,"about_ca_system_score_codex":0.00012323348,"about_ca_system_score_gemma":0.00016704717,"threshold_uncertainty_score":0.0025910735},"labels":[],"label_agreement":null},{"id":"W2038634726","doi":"10.1080/07373931003788049","title":"Control of Microwave Drying Process Through Aroma Monitoring","year":2010,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; Fonds Québécois de la Recherche sur la Nature et les Technologies","keywords":"Aroma; Microwave; Fuzzy logic; Process engineering; Process (computing); Fuzzy control system; Computer science; Engineering; Chemistry; Artificial intelligence; Food science; Telecommunications","score_opus":0.01568120231096532,"score_gpt":0.24472898139995256,"score_spread":0.22904777908898724,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2038634726","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6216118,0.00063352525,0.373644,0.00007578903,0.000045904584,0.00010891525,0.00005963267,0.00088790467,0.0029325988],"genre_scores_gemma":[0.97313315,0.00020018319,0.025712183,0.000014956731,0.000008079061,0.000035032816,0.000021388272,0.000015148488,0.0008598321],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99989164,0.000016913235,0.0000058524593,0.00003291109,0.000041242492,0.000011401114],"domain_scores_gemma":[0.99991,0.00003162426,0.000020762118,0.000008563385,0.000024191404,0.000004903517],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023810202,0.00025861178,0.00021526364,0.00015211583,0.00012912699,0.0002535397,0.0003104681,0.00014346205,0.0003804035],"category_scores_gemma":[0.00034667013,0.0001236227,0.00013665155,0.00011575233,0.00017601826,0.0001726183,0.00011356224,0.00014795468,0.00010418919],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001648915,0.000060750626,0.00082857173,0.000115362185,0.00000949267,0.00003584024,0.000049878403,0.012960073,0.93735254,0.0003611736,0.00012917414,0.04793219],"study_design_scores_gemma":[0.00006198305,0.0005568674,0.005081983,0.000009920854,0.00003655581,0.00012623686,0.000021522417,0.34640914,0.64465225,0.00032834752,0.0026838111,0.000031296004],"about_ca_topic_score_codex":0.0005573852,"about_ca_topic_score_gemma":0.0005878032,"teacher_disagreement_score":0.0005573852,"about_ca_system_score_codex":0.00014258595,"about_ca_system_score_gemma":0.00011827675,"threshold_uncertainty_score":0.0012725592},"labels":[],"label_agreement":null},{"id":"W2039246068","doi":"10.1016/j.jfoodeng.2012.05.032","title":"Thermophysical properties and thermal behavior of leafy vegetables packaged in clamshells","year":2012,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université de Moncton; Agriculture and Agri-Food Canada","funders":"Defence Research and Development Canada","keywords":"Leafy vegetables; Food science; Leafy; Thermal; Chemistry; Materials science; Thermodynamics; Horticulture; Physics; Biology","score_opus":0.033527229292453525,"score_gpt":0.18563947374655154,"score_spread":0.15211224445409802,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2039246068","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99942756,0.000042293683,0.0002779149,0.000005946455,0.0000020117852,0.0000018521562,0.00003886105,0.000004436554,0.00019903111],"genre_scores_gemma":[0.9991941,0.000027699101,0.00016976643,0.000005827665,5.1633623e-7,0.000002894527,0.00004975593,0.000005220867,0.0005442778],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999362,0.0000049733103,0.000002283064,0.000023031736,0.000017560966,0.000015945221],"domain_scores_gemma":[0.9998907,0.000023284418,0.000018870993,0.000010952159,0.00004105037,0.000015254485],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010817833,0.00013280973,0.00015842474,0.00014992044,0.00016080964,0.0002171217,0.00018898874,0.00024831295,0.0014669404],"category_scores_gemma":[0.0002752623,0.00013406198,0.00022072838,0.00012535688,0.00020680664,0.00021827826,0.0001676302,0.00017794421,0.00025564936],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00040130207,0.000040287945,0.004502714,0.000035588386,0.000010947456,0.00008183537,0.000120521465,0.0030504584,0.98938227,0.00007625604,0.000079549434,0.002218369],"study_design_scores_gemma":[0.00002925223,0.0010955861,0.11089775,0.000027409731,0.00005268712,0.00016574447,0.0007321457,0.05160743,0.83394676,0.0001271505,0.0012781688,0.000039938168],"about_ca_topic_score_codex":0.0024242476,"about_ca_topic_score_gemma":0.0023858245,"teacher_disagreement_score":0.0024242476,"about_ca_system_score_codex":0.0002731351,"about_ca_system_score_gemma":0.00008805125,"threshold_uncertainty_score":0.0049073696},"labels":[],"label_agreement":null},{"id":"W2040610001","doi":"10.1208/s12249-010-9538-1","title":"Monitoring Fluidized Bed Drying of Pharmaceutical Granules","year":2010,"lang":"en","type":"article","venue":"AAPS PharmSciTech","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":41,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Western University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Fluidization; Fluidized bed; Materials science; Entrainment (biomusicology); Chromatography; Environmental science; Chemistry; Pulp and paper industry; Composite material; Analytical Chemistry (journal); Acoustics","score_opus":0.03738314577873011,"score_gpt":0.2884691299892524,"score_spread":0.2510859842105223,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2040610001","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9932172,0.00030653513,0.0054678586,0.000025125513,0.000021313559,0.0000268683,0.00011348866,0.00012465149,0.0006969675],"genre_scores_gemma":[0.99656314,0.00019973586,0.0026521399,0.000013400318,0.000005024564,0.000012317692,0.00010125191,0.00001663611,0.00043637623],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9997737,0.00002643654,0.000009983781,0.000050996907,0.000109957255,0.000028838764],"domain_scores_gemma":[0.9997894,0.000100092635,0.00003263271,0.000016809483,0.00004793474,0.000013149622],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000275465,0.0003555362,0.0004974287,0.0002326813,0.00028703245,0.0005077859,0.0003142962,0.00048149386,0.0008259164],"category_scores_gemma":[0.0006415329,0.0001423364,0.00026769738,0.00021136194,0.00020712672,0.00046358776,0.00021012798,0.0004248599,0.00020052597],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008887381,0.00013975972,0.002564204,0.00010215566,0.000018612163,0.0001251814,0.00008044584,0.004304201,0.97534174,0.00010523091,0.00019131514,0.0161384],"study_design_scores_gemma":[0.00003293004,0.000407141,0.008440905,0.000009099643,0.000014935893,0.00010906152,0.0000464086,0.057979453,0.93238497,0.00007090571,0.00049057655,0.00001364396],"about_ca_topic_score_codex":0.0009537989,"about_ca_topic_score_gemma":0.0006704863,"teacher_disagreement_score":0.0009537989,"about_ca_system_score_codex":0.00041785536,"about_ca_system_score_gemma":0.00014143846,"threshold_uncertainty_score":0.0030317903},"labels":[],"label_agreement":null},{"id":"W2043563622","doi":"10.1016/j.lwt.2006.01.004","title":"Drying kinetics of whole durum wheat pasta according to temperature and relative humidity","year":2006,"lang":"en","type":"article","venue":"LWT","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":50,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Relative humidity; Bran; Thermal diffusivity; Moisture; Arrhenius equation; Chemistry; Humidity; Equilibrium moisture content; Water content; Activation energy; Food science; Thermodynamics; Organic chemistry","score_opus":0.015007785234174785,"score_gpt":0.20959819810740907,"score_spread":0.19459041287323428,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2043563622","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.992733,0.00033851634,0.0059213103,0.000035364046,0.0000108887125,0.000009222202,0.0001703018,0.00004219106,0.00073921424],"genre_scores_gemma":[0.9975752,0.0002576135,0.0010530822,0.000006523911,0.0000019717656,0.000006664319,0.00011856353,0.000012712241,0.0009676937],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996126,0.0000037434634,0.000002510217,0.000014983439,0.000009187529,0.000008360762],"domain_scores_gemma":[0.99989784,0.000052406853,0.000015056744,0.000009987059,0.000016379954,0.000008437066],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018172263,0.00023983157,0.0002890046,0.0001584876,0.00015672346,0.0002604272,0.00017831243,0.00019933247,0.00070846017],"category_scores_gemma":[0.00031926628,0.00018217768,0.00031865752,0.0001725477,0.00014501081,0.00035998106,0.00007899531,0.0002234477,0.00014783269],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00056425657,0.000056216446,0.0035245628,0.00016529963,0.000040208895,0.00011331823,0.0001378739,0.14975514,0.83635366,0.00077496143,0.00019264025,0.008322],"study_design_scores_gemma":[0.000015974996,0.00011243368,0.007869374,0.000005351765,0.000022360695,0.000050116516,0.00003357964,0.73487383,0.25624016,0.00019295592,0.0005666365,0.000017210443],"about_ca_topic_score_codex":0.004273671,"about_ca_topic_score_gemma":0.0023715396,"teacher_disagreement_score":0.004273671,"about_ca_system_score_codex":0.000376707,"about_ca_system_score_gemma":0.000143112,"threshold_uncertainty_score":0.008497596},"labels":[],"label_agreement":null},{"id":"W2045638838","doi":"10.1016/j.jfoodeng.2008.10.036","title":"Model for convective drying of carrots for pyrolysis","year":2008,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Western University","funders":"","keywords":"Shrinkage; Mass transfer; Thermal diffusivity; Evaporation; Thermodynamics; Activation energy; Convection; Chemistry; Mass transfer coefficient; Diffusion; Heat transfer; Arrhenius equation; Heat transfer coefficient; Air velocity; Mechanics; Materials science; Composite material; Chromatography; Physics","score_opus":0.05558378613472284,"score_gpt":0.21660209034291883,"score_spread":0.161018304208196,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2045638838","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.21969923,0.0027552643,0.71988183,0.0013567046,0.00066280866,0.00049065315,0.0013986347,0.00069628714,0.053058535],"genre_scores_gemma":[0.9233224,0.0012463054,0.03667921,0.00025077804,0.00010573319,0.00057295704,0.0006395986,0.00025305626,0.036930054],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998312,0.000028457325,0.000009370868,0.000038346065,0.00005608715,0.000036468216],"domain_scores_gemma":[0.9997615,0.00009605482,0.000023592915,0.00002201336,0.000066394765,0.000030397336],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036560814,0.000974689,0.0012044326,0.00050791755,0.0009764689,0.0009530971,0.0017920834,0.0025356673,0.0042351414],"category_scores_gemma":[0.0009094506,0.00048605638,0.00112019,0.00042541613,0.0006871373,0.0012214838,0.00069478503,0.0010675987,0.0006670064],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000036231064,0.000032630433,0.00024513024,0.00007569003,0.00001530169,0.000106001855,0.000038463048,0.97436756,0.009618561,0.013237956,0.0004064319,0.0018200645],"study_design_scores_gemma":[0.000011302694,0.000009450393,0.000093358714,0.0000042236607,0.0000057775987,0.000021477277,0.0000060313405,0.99707186,0.0009891299,0.0012286446,0.000551463,0.0000073369806],"about_ca_topic_score_codex":0.017223509,"about_ca_topic_score_gemma":0.0072036027,"teacher_disagreement_score":0.017223509,"about_ca_system_score_codex":0.001222702,"about_ca_system_score_gemma":0.0014826907,"threshold_uncertainty_score":0.034246504},"labels":[],"label_agreement":null},{"id":"W2045809401","doi":"10.1080/07373937.2014.952378","title":"Overview of Heat-Pump–Assisted Drying Systems, Part II: Data Provided vs. Results Reported","year":2014,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Hydro-Québec","funders":"","keywords":"Heat pump; Scope (computer science); Process engineering; Relevance (law); Work (physics); Vapor-compression refrigeration; Environmental science; Computer science; Mechanical engineering; Engineering; Heat exchanger","score_opus":0.1601859906118766,"score_gpt":0.29938406798190104,"score_spread":0.13919807737002443,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2045809401","genre_codex":"review","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.03945404,0.8613059,0.068279706,0.00060717016,0.000638518,0.00069579616,0.008931965,0.0014939642,0.01859291],"genre_scores_gemma":[0.08898043,0.8161567,0.07052079,0.00080649,0.00088423205,0.0011908861,0.015563328,0.00046421314,0.0054329033],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9980692,0.00040972373,0.00035516842,0.00037030425,0.00070442766,0.000091119764],"domain_scores_gemma":[0.99770397,0.0011604378,0.0003702916,0.00019034292,0.00051807123,0.000056931214],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0028059392,0.0016643901,0.0018720485,0.0049022227,0.0004428574,0.0019423261,0.0012448338,0.0014848913,0.0047398973],"category_scores_gemma":[0.003397024,0.0008444858,0.0009994574,0.005153442,0.00030427717,0.002910084,0.00061155565,0.0011057046,0.0026041921],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0020342239,0.00075571355,0.0022737016,0.059298128,0.0004906324,0.00014821433,0.00018387543,0.008962877,0.14692944,0.0059193815,0.01712139,0.7558824],"study_design_scores_gemma":[0.00011931702,0.0051700473,0.013297897,0.0059958533,0.0011743811,0.0012495965,0.00019227181,0.008775269,0.28285277,0.0024466778,0.6784102,0.00031576405],"about_ca_topic_score_codex":0.00091863633,"about_ca_topic_score_gemma":0.00062869384,"teacher_disagreement_score":0.0049022227,"about_ca_system_score_codex":0.0009197688,"about_ca_system_score_gemma":0.0010358948,"threshold_uncertainty_score":0.015856564},"labels":[],"label_agreement":null},{"id":"W2048073980","doi":"10.1016/j.jfoodeng.2005.09.007","title":"Thin-layer drying characteristics and modeling of pistachio nuts","year":2005,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":302,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Thermal diffusivity; Relative humidity; Air velocity; Air temperature; Arrhenius equation; Diffusion; Thin layer; Chemistry; Activation energy; Humidity; Exponential function; Thermodynamics; Materials science; Layer (electronics); Composite material; Mathematics; Mechanics; Meteorology; Physics; Physical chemistry","score_opus":0.028003548954205166,"score_gpt":0.20802265289507643,"score_spread":0.18001910394087126,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2048073980","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96738195,0.00030207756,0.026988149,0.00008011147,0.00001601441,0.000024067547,0.0001759635,0.00016000404,0.0048717386],"genre_scores_gemma":[0.9949569,0.00012682838,0.003142847,0.000012325548,0.000002382658,0.0000120255445,0.00009710914,0.00003157679,0.0016180304],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999418,0.000008173525,0.0000029242856,0.000015221013,0.000022400087,0.000009340123],"domain_scores_gemma":[0.9997992,0.00008310724,0.00003391939,0.000020740521,0.000049906328,0.000013083553],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017867291,0.00029294132,0.00029713465,0.00023579902,0.00026484442,0.00038679648,0.00050387776,0.00050217105,0.0007075958],"category_scores_gemma":[0.00046543905,0.00022196406,0.00038903192,0.000229961,0.00019402122,0.00045047057,0.00014600159,0.00019669547,0.0001584326],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013072189,0.000060277933,0.0035965703,0.0000772037,0.00002198837,0.00021134247,0.00009797015,0.87973046,0.108218044,0.0013275705,0.00027835867,0.0062494706],"study_design_scores_gemma":[0.0000045888232,0.000023786088,0.0014434927,0.0000024320022,0.0000057210545,0.000022070233,0.000010669312,0.99064505,0.0075616194,0.000104717794,0.00017073734,0.0000051716484],"about_ca_topic_score_codex":0.005951464,"about_ca_topic_score_gemma":0.0036473572,"teacher_disagreement_score":0.005951464,"about_ca_system_score_codex":0.00038426678,"about_ca_system_score_gemma":0.0002481532,"threshold_uncertainty_score":0.011833668},"labels":[],"label_agreement":null},{"id":"W2048539635","doi":"10.1016/j.jfoodeng.2005.05.037","title":"A method for balancing heat fluxes validated for a newly designed pilot plant oven","year":2005,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Hydro-Québec; Agriculture and Agri-Food Canada","funders":"","keywords":"Heat flux; Metre; Flux (metallurgy); Humidity; Waste heat; Process engineering; Mechanical engineering; Waste management; Environmental science; Materials science; Heat transfer; Engineering; Mechanics; Meteorology","score_opus":0.03603263609761551,"score_gpt":0.24364565789960438,"score_spread":0.20761302180198887,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2048539635","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.10740941,0.00015203189,0.8873502,0.00006391135,0.00012843152,0.0004229033,0.00020313717,0.0022498106,0.00202021],"genre_scores_gemma":[0.6832595,0.000110040884,0.31216845,0.000038329643,0.000017645654,0.00056584046,0.00013581291,0.00025676456,0.003447535],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9996761,0.00004994136,0.000013900657,0.000079538164,0.00016576258,0.000014720547],"domain_scores_gemma":[0.9994041,0.0002019583,0.000043916123,0.00010364344,0.00022378787,0.00002259733],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00072413293,0.0005300887,0.00058179244,0.00033536673,0.0006576947,0.00043635018,0.000969788,0.0005547833,0.002214602],"category_scores_gemma":[0.0013017823,0.000356318,0.00022636248,0.00029666506,0.00022970725,0.0004332966,0.0003508822,0.0005652986,0.0005408466],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00080413127,0.0003591278,0.004106159,0.00057107914,0.00006483711,0.00011225693,0.00029040192,0.039164383,0.76585597,0.001512275,0.0015120589,0.18564728],"study_design_scores_gemma":[0.00035312356,0.0008944653,0.0065982393,0.00003998814,0.00014016886,0.0002046808,0.0001032569,0.41508305,0.5656868,0.0006463238,0.01015455,0.00009540125],"about_ca_topic_score_codex":0.00198165,"about_ca_topic_score_gemma":0.0033644068,"teacher_disagreement_score":0.002214602,"about_ca_system_score_codex":0.00036428295,"about_ca_system_score_gemma":0.0006808657,"threshold_uncertainty_score":0.007408619},"labels":[],"label_agreement":null},{"id":"W2053327324","doi":"10.1080/07373930008917744","title":"CONVECTIVE DRYING OF BANANA, GUAVA AND POTATO PIECES : EFFECT OF CYCLICAL VARIATIONS OF AIR TEMPERATURE ON DRYING KINETICS AND COLOR CHANGE","year":2000,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":168,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Air temperature; Relative humidity; Humidity; Materials science; Horticulture; Air humidity; Environmental science; Composite material; Pulp and paper industry; Meteorology; Physics; Engineering; Biology","score_opus":0.01151281837408056,"score_gpt":0.22536539281762868,"score_spread":0.21385257444354813,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2053327324","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977996,0.00034524302,0.0015071516,0.000009828392,0.0000071163136,0.000009339108,0.000043533048,0.000018339137,0.0002597558],"genre_scores_gemma":[0.99756277,0.00033730987,0.0015352656,0.0000120466975,0.0000037600935,0.000010663117,0.00006927663,0.000014638831,0.00045415724],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999256,0.000009286929,0.000004697239,0.000020924066,0.000025358766,0.000014186422],"domain_scores_gemma":[0.99980813,0.00008871494,0.00003240399,0.000020838293,0.00003066874,0.000019236975],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020299527,0.0001612348,0.00017796118,0.00010575692,0.00012187474,0.0001852457,0.00014255971,0.00011106333,0.00064448547],"category_scores_gemma":[0.00040436295,0.00011680612,0.0001627943,0.00014599017,0.00013298067,0.00013756409,0.000095804586,0.00022177029,0.000099517405],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013346483,0.000019410341,0.0004439931,0.000034567518,0.0000066825774,0.00001411209,0.000038915186,0.0002827898,0.9968838,0.000021545842,0.000014820743,0.00210589],"study_design_scores_gemma":[0.000005818385,0.00023122008,0.0063344277,0.0000029966877,0.000015199059,0.000031702188,0.000019857142,0.0027635365,0.99016994,0.000012550524,0.00040710243,0.000005559709],"about_ca_topic_score_codex":0.0007421708,"about_ca_topic_score_gemma":0.0008908254,"teacher_disagreement_score":0.0007421708,"about_ca_system_score_codex":0.000102768005,"about_ca_system_score_gemma":0.00008192003,"threshold_uncertainty_score":0.0021559596},"labels":[],"label_agreement":null},{"id":"W2053822090","doi":"10.1002/cjce.21886","title":"Neuronal and grey modelling of milk drying in spouted bed","year":2013,"lang":"en","type":"article","venue":"The Canadian Journal of Chemical Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico","keywords":"Mass transfer; Lactose; Skimmed milk; Sugar; Water content; Spray drying; Food science; Materials science; Moisture; Chemistry; Chromatography; Chemical engineering; Composite material; Geotechnical engineering","score_opus":0.02055880805631747,"score_gpt":0.16154415759202728,"score_spread":0.14098534953570982,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2053822090","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8948217,0.00024725014,0.10180855,0.00016412126,0.000023496028,0.000018999812,0.00008247052,0.00012095648,0.0027125904],"genre_scores_gemma":[0.99748355,0.000050239483,0.0014185854,0.000007643059,0.0000016513534,0.000007345654,0.000018260602,0.000003958755,0.0010087445],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99993145,0.00001888757,0.0000032374514,0.000016506303,0.000016947024,0.000013033897],"domain_scores_gemma":[0.99983215,0.00008363905,0.000024719531,0.0000074470495,0.000038777474,0.000013335301],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024282573,0.0003080143,0.00046450517,0.0002704678,0.00022218743,0.00044354072,0.0005727191,0.0006869183,0.0006106665],"category_scores_gemma":[0.00062861893,0.00024388795,0.0004135792,0.00022544837,0.0004973846,0.00039637016,0.0002994216,0.00037363192,0.00007914386],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000031787215,0.000013229517,0.00054229435,0.000013536957,0.000015399492,0.00003631848,0.00002027111,0.9948054,0.0025305047,0.0006109955,0.000028695807,0.0013516074],"study_design_scores_gemma":[0.0000013203786,0.000005811523,0.000177047,4.4272764e-7,0.0000015748882,0.0000013852276,0.0000026668185,0.9995414,0.00016205922,0.00009169681,0.000013454203,0.0000010645897],"about_ca_topic_score_codex":0.02018406,"about_ca_topic_score_gemma":0.011229927,"teacher_disagreement_score":0.02018406,"about_ca_system_score_codex":0.0008524554,"about_ca_system_score_gemma":0.00040376783,"threshold_uncertainty_score":0.04013318},"labels":[],"label_agreement":null},{"id":"W2056400625","doi":"10.1007/s00253-004-1866-1","title":"Experimental determination of viability loss of Penicillium bilaiae conidia during convective air-drying","year":2005,"lang":"en","type":"article","venue":"Applied Microbiology and Biotechnology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Relative humidity; Conidium; Water content; Moisture; Freeze-drying; Chemistry; Botany; Materials science; Horticulture; Environmental science; Composite material; Chromatography; Biology; Meteorology","score_opus":0.008366712056483552,"score_gpt":0.20575516492433724,"score_spread":0.19738845286785367,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2056400625","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99702424,0.00020280872,0.0019671682,0.0000162428,0.000009193354,0.00002346356,0.0001958631,0.00002194478,0.0005391496],"genre_scores_gemma":[0.99721503,0.00019358099,0.001699606,0.000013285157,0.000003551197,0.000029644394,0.00017770904,0.000012991312,0.0006545713],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99976486,0.000022603419,0.00001853588,0.000057196336,0.00008597183,0.00005082841],"domain_scores_gemma":[0.9996439,0.00012101413,0.0000621387,0.000052723914,0.00009046113,0.000029781057],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021124973,0.0004024014,0.00025181167,0.00011802426,0.00035048655,0.00028539245,0.00035467345,0.00037559826,0.0007426745],"category_scores_gemma":[0.00033315647,0.00011945554,0.00020208415,0.0002717118,0.00020485838,0.000273,0.00017827131,0.0006914147,0.00016224138],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000072607996,0.0000446516,0.00020869018,0.00001667309,0.0000020901803,0.000019075107,0.000027872367,0.00009115625,0.9988127,0.00001933959,0.000009611638,0.00067549106],"study_design_scores_gemma":[0.0000017677507,0.00009959325,0.0010101489,9.854753e-7,0.0000025131155,0.000009220032,0.0000092976725,0.00035794996,0.99844426,0.0000060806988,0.000056759778,0.0000013837257],"about_ca_topic_score_codex":0.0007985716,"about_ca_topic_score_gemma":0.0007573716,"teacher_disagreement_score":0.0007985716,"about_ca_system_score_codex":0.00021016866,"about_ca_system_score_gemma":0.00014040164,"threshold_uncertainty_score":0.0024845004},"labels":[],"label_agreement":null},{"id":"W2058115394","doi":"10.1080/07373930008917753","title":"EVALUATION OF SOME TRANSPORT AND THERMODYNAMIC PROPERTIES OF SUPERHEATED STEAM: EFFECTS OF STEAM TEMPERATURE AND PRESSURE","year":2000,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Superheated steam; Isobaric process; Thermodynamics; Prandtl number; Heat capacity; Volume (thermodynamics); Thermal conductivity; Materials science; Atmospheric temperature range; Superheating; Chemistry; Heat transfer; Physics","score_opus":0.012975407102821357,"score_gpt":0.1996409087796304,"score_spread":0.18666550167680904,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2058115394","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9758479,0.00019143669,0.022912208,0.000029486222,0.0000042855804,0.00001220222,0.000079385354,0.000078868215,0.00084423384],"genre_scores_gemma":[0.9980877,0.00008955249,0.0013758036,0.000001587944,0.0000019758966,0.000006375037,0.000047085385,0.000018762596,0.00037107538],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990666,0.000028158398,0.000002782823,0.000011437354,0.00004185582,0.000009209036],"domain_scores_gemma":[0.99957985,0.00030207873,0.00003529535,0.00002018185,0.000050014667,0.000012605052],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030551926,0.00022201803,0.00026445207,0.0002559913,0.00014282395,0.000314053,0.00019806687,0.00019289122,0.00078682345],"category_scores_gemma":[0.0012055569,0.0001597935,0.00026165543,0.00024010887,0.00029773952,0.00056908146,0.0001413004,0.0002885619,0.00011946534],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00032819426,0.00008959745,0.007974117,0.00018704153,0.00005079312,0.00031190526,0.00012619226,0.34469715,0.61766416,0.0029462227,0.0001779484,0.02544668],"study_design_scores_gemma":[0.0000125585575,0.00018744302,0.0055854525,0.000004618286,0.000014897378,0.000067152265,0.000021562699,0.71846277,0.2749555,0.0003579066,0.00032085247,0.000009379133],"about_ca_topic_score_codex":0.0013928813,"about_ca_topic_score_gemma":0.0006501275,"teacher_disagreement_score":0.0013928813,"about_ca_system_score_codex":0.0002528944,"about_ca_system_score_gemma":0.00022224402,"threshold_uncertainty_score":0.0027695894},"labels":[],"label_agreement":null},{"id":"W2058691449","doi":"10.1111/j.1745-4530.2003.tb00600.x","title":"COMPUTER SIMULATION of CAPACITIVE RADIO FREQUENCY (RF) DIELECTRIC HEATING ON VEGETABLE SPROUT SEEDS","year":2003,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"Food Safety and Inspection Service","keywords":"Dielectric; Rectangle; Capacitive sensing; Radio frequency; Materials science; Dielectric heating; Moisture; Thermal; Finite element method; Enhanced Data Rates for GSM Evolution; Composite material; Electrical engineering; Mathematics; Physics; Engineering; Thermodynamics; Geometry; Optoelectronics; Telecommunications","score_opus":0.01877851522618375,"score_gpt":0.2164067022077681,"score_spread":0.19762818698158433,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2058691449","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9664274,0.000058358964,0.02859227,0.000060752976,0.000014733971,0.00003639997,0.00022519445,0.00025602852,0.004328932],"genre_scores_gemma":[0.9921355,0.00003458261,0.0066572875,0.000011624258,0.0000016503158,0.00003902615,0.000112386355,0.000023460738,0.0009844699],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99992764,0.00001831921,0.000003137271,0.000014605138,0.000020228612,0.000016021237],"domain_scores_gemma":[0.9996159,0.0002603234,0.00003026818,0.000024219371,0.000051874467,0.000017430923],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001815735,0.00027709996,0.00032724373,0.0002182325,0.000275234,0.00029483088,0.00054776506,0.00059650134,0.0015783574],"category_scores_gemma":[0.00068664894,0.00022098255,0.000345309,0.00023900089,0.00036339898,0.00020247627,0.00023573606,0.00022294311,0.00013312873],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000056824545,0.000019579971,0.0009028467,0.00002461903,0.000007231088,0.00006972681,0.00004039783,0.9900242,0.006914617,0.00045574427,0.00007472494,0.0014094023],"study_design_scores_gemma":[0.00000832461,0.000022132519,0.00031902164,0.0000014773633,0.0000023363348,0.000008145182,0.000009138515,0.99756867,0.0018830026,0.000064988526,0.00011014731,0.0000025271079],"about_ca_topic_score_codex":0.008082135,"about_ca_topic_score_gemma":0.0038345575,"teacher_disagreement_score":0.008082135,"about_ca_system_score_codex":0.00052183797,"about_ca_system_score_gemma":0.0004172372,"threshold_uncertainty_score":0.016070127},"labels":[],"label_agreement":null},{"id":"W2059338459","doi":"10.1080/10942912.2013.784332","title":"Color, Mechanical, and Microstructural Properties of Vacuum Assisted Microwave Dried Saskatoon Berries","year":2013,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Chewiness; Berry; Microwave; Microstructure; Microwave power; Food science; Materials science; Response surface methodology; Dried fruit; Lightness; Porosity; Vacuum drying; Composite material; Chemistry; Horticulture; Freeze-drying; Chromatography; Optics; Biology","score_opus":0.04040033146950031,"score_gpt":0.2100177759173291,"score_spread":0.16961744444782878,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2059338459","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99934095,0.000063430554,0.00026849416,0.0000029626888,0.000001203674,0.0000039364704,0.00011387714,0.0000029716646,0.00020215039],"genre_scores_gemma":[0.9977678,0.00009234207,0.0008001618,0.000013372651,6.509653e-7,0.0000069305243,0.00026578526,0.000004802777,0.0010482104],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996185,0.000003974651,0.0000031823872,0.000012860319,0.000011861228,0.0000061688247],"domain_scores_gemma":[0.9998665,0.000028058299,0.000031576714,0.0000066723414,0.000050571405,0.000016598835],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011536545,0.00014675893,0.00015393051,0.00023438108,0.0001216597,0.00018223608,0.000070035465,0.00009403204,0.0011089838],"category_scores_gemma":[0.00013994612,0.000102822305,0.00014570536,0.00029766033,0.00009431626,0.0001131668,0.0000592695,0.00016964079,0.000090830545],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00044096317,0.000051308212,0.029673805,0.00007133276,0.000054010598,0.00010484577,0.00014792534,0.0008021516,0.96099114,0.000058031022,0.00007307376,0.007531526],"study_design_scores_gemma":[0.0000098563,0.00040699486,0.91654813,0.000006160008,0.00006298141,0.000109684814,0.00019850011,0.0025169519,0.079530194,0.000029959658,0.00056475983,0.000015813037],"about_ca_topic_score_codex":0.019013833,"about_ca_topic_score_gemma":0.063573554,"teacher_disagreement_score":0.019013833,"about_ca_system_score_codex":0.0003162044,"about_ca_system_score_gemma":0.00014628419,"threshold_uncertainty_score":0.037806273},"labels":[],"label_agreement":null},{"id":"W2060945333","doi":"10.1016/j.jfoodeng.2009.11.004","title":"Temperature and power control in microwave drying","year":2009,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":96,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Microwave; Temperature control; Microwave power; Power (physics); Temperature measurement; Water content; Moisture; Process engineering; Materials science; Power control; Process (computing); Analytical Chemistry (journal); Environmental science; Chemistry; Mechanical engineering; Engineering; Computer science; Chromatography; Physics; Composite material; Thermodynamics; Telecommunications","score_opus":0.006026922826687444,"score_gpt":0.17171875077420304,"score_spread":0.1656918279475156,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2060945333","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7963851,0.0011946697,0.19230434,0.00018682511,0.000082026505,0.000029867912,0.00002886709,0.0001595781,0.009628773],"genre_scores_gemma":[0.9963075,0.00013675222,0.0022091735,0.000008068161,0.0000093652925,0.0000045876177,0.0000049531272,0.000014548945,0.0013051227],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999411,0.000014662709,0.0000023625335,0.000012907849,0.000019785683,0.000009118377],"domain_scores_gemma":[0.9998348,0.00010347977,0.000017451674,0.000012297465,0.000026040736,0.0000060795583],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022585563,0.00012975128,0.00019511297,0.00012592235,0.00014565603,0.00031824916,0.0002780991,0.00020353193,0.0007654819],"category_scores_gemma":[0.00072851195,0.0001442142,0.00012594012,0.00010727486,0.00028865787,0.0004273254,0.00016284693,0.00017184415,0.00010598033],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006839172,0.00020889082,0.0018689814,0.00013861968,0.00002274933,0.00016256778,0.00015137717,0.38226688,0.5445942,0.010547598,0.00046294028,0.058891226],"study_design_scores_gemma":[0.000017979532,0.00007416526,0.0018936521,0.0000037999976,0.000008461659,0.000041462128,0.0000228365,0.93016374,0.06561544,0.0015342942,0.00061401626,0.0000102010645],"about_ca_topic_score_codex":0.0005218153,"about_ca_topic_score_gemma":0.00040468763,"teacher_disagreement_score":0.0007654819,"about_ca_system_score_codex":0.00018332638,"about_ca_system_score_gemma":0.00006550304,"threshold_uncertainty_score":0.0025607347},"labels":[],"label_agreement":null},{"id":"W2061440707","doi":"10.2202/1556-3758.1517","title":"Drying Kinetics of Osmotically Pre-Treated Plum Tomato Pieces","year":2008,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Thermal diffusivity; Moisture; Chemistry; Osmotic dehydration; Kinetics; Water content; Sugar; Falling (accident); Analytical Chemistry (journal); Thermodynamics; Animal science; Sucrose; Chromatography; Food science; Biology","score_opus":0.01619060506273466,"score_gpt":0.20330130903045276,"score_spread":0.18711070396771812,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2061440707","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99605346,0.0010730976,0.001722901,0.000030499159,0.00002268237,0.00003560582,0.00031029468,0.000045958335,0.00070550945],"genre_scores_gemma":[0.987102,0.001621448,0.0064522,0.00009232125,0.00000905081,0.000085268315,0.00072750874,0.00009624166,0.003813944],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999074,0.0000075760618,0.000006561514,0.000029593357,0.000035700217,0.000013144753],"domain_scores_gemma":[0.9998361,0.000040661787,0.000038631013,0.000011676937,0.00004868361,0.000024306531],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001593053,0.000268793,0.00033067752,0.00014158689,0.00011130814,0.00017865248,0.00019157921,0.00019362812,0.0014594162],"category_scores_gemma":[0.00037293977,0.000164628,0.0002800251,0.00015203549,0.00012998868,0.00025539767,0.00015401198,0.00050356257,0.00025574196],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006726852,0.000007777529,0.0002596802,0.000063032705,0.000005710511,0.000044558856,0.000042101306,0.00010076653,0.9980089,0.0000093856,0.000022977918,0.001367883],"study_design_scores_gemma":[0.000006806009,0.00029659164,0.01601111,0.000016441798,0.000022146265,0.00012522876,0.00011279563,0.0014459563,0.9801426,0.00002581798,0.0017760658,0.00001849719],"about_ca_topic_score_codex":0.00083794235,"about_ca_topic_score_gemma":0.0016954037,"teacher_disagreement_score":0.0014594162,"about_ca_system_score_codex":0.00015552463,"about_ca_system_score_gemma":0.00010061791,"threshold_uncertainty_score":0.0048822165},"labels":[],"label_agreement":null},{"id":"W2061952648","doi":"10.1007/s13197-010-0114-1","title":"Effect of drying conditions on drying kinetics and quality of aromatic Pandanus amaryllifolius leaves","year":2010,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":41,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Aroma; Thermal diffusivity; Chemistry; Water content; Moisture; Diffusion; Air dryer; Flavour; Kinetics; Coefficient of determination; Horticulture; Food science; Thermodynamics; Mathematics; Organic chemistry","score_opus":0.02345935678058211,"score_gpt":0.2835114900863375,"score_spread":0.26005213330575544,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2061952648","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99955064,0.00012284811,0.00015433959,0.000005517502,0.0000018079386,0.0000018927963,0.000032974876,0.0000037260156,0.00012626406],"genre_scores_gemma":[0.9992674,0.00011379734,0.00026918994,0.0000096908325,0.0000011355796,0.0000021749888,0.00006012973,0.000006555864,0.0002697602],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999579,0.000005681003,0.0000035928524,0.000010664588,0.000010813188,0.000011315632],"domain_scores_gemma":[0.99986863,0.00004890036,0.000030901396,0.000008218918,0.000020293654,0.000023069924],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000094926574,0.00011904265,0.00012127898,0.00008867115,0.00012701166,0.00023404922,0.0000819337,0.00011305215,0.0006284449],"category_scores_gemma":[0.0002578075,0.00010333736,0.00013067457,0.00010263618,0.000090721725,0.00022362651,0.00008799913,0.00026279045,0.00007314455],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00027984858,0.000025576242,0.001492089,0.000030731706,0.000005937483,0.00002234074,0.000025922682,0.0003097742,0.9958689,0.000012982576,0.000014448897,0.0019113843],"study_design_scores_gemma":[0.00000943131,0.00032880137,0.034978855,0.0000045768925,0.000027823162,0.000057632624,0.00006181923,0.004079056,0.9600838,0.000025362091,0.00033566504,0.000007313518],"about_ca_topic_score_codex":0.001900446,"about_ca_topic_score_gemma":0.0028833544,"teacher_disagreement_score":0.001900446,"about_ca_system_score_codex":0.0001843265,"about_ca_system_score_gemma":0.000093166724,"threshold_uncertainty_score":0.0037787557},"labels":[],"label_agreement":null},{"id":"W2062862052","doi":"10.1007/s11947-008-0129-z","title":"Modeling of Batch Dryers for Shrinkable Biological Materials","year":2008,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Shrinkage; Mass transfer; Porosity; Volume (thermodynamics); Process engineering; Work (physics); Mechanics; Biological system; Materials science; Computer science; Mechanical engineering; Thermodynamics; Engineering; Physics; Composite material","score_opus":0.049435502424043876,"score_gpt":0.22676771629855194,"score_spread":0.17733221387450807,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2062862052","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.5111263,0.002279565,0.42119062,0.0016461454,0.00027879156,0.00051625853,0.0014630136,0.00074533536,0.060753886],"genre_scores_gemma":[0.928598,0.0012648233,0.03176092,0.0002445839,0.00004538335,0.0006102471,0.000589827,0.00024925996,0.03663686],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99979395,0.000037445883,0.000009566533,0.000050202023,0.00006710639,0.000041843996],"domain_scores_gemma":[0.99947184,0.00033646016,0.000049100123,0.00003555158,0.00007696143,0.000030074387],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00056830986,0.00086658937,0.001105832,0.00044292325,0.0008004256,0.0009969529,0.0018806942,0.0028700652,0.004316995],"category_scores_gemma":[0.0014520923,0.00085039105,0.0013559982,0.00036755172,0.0007727764,0.0013263191,0.0005310661,0.000924309,0.00064382586],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000024350793,0.000025561061,0.00017938897,0.000044252658,0.000008418089,0.000051906904,0.000026516815,0.99110925,0.0045440807,0.0027235388,0.00019514225,0.0010676706],"study_design_scores_gemma":[0.0000075550224,0.000012583775,0.00009262581,0.0000026975717,0.0000040295563,0.0000098190385,0.0000069197795,0.99812096,0.0011014445,0.00033809894,0.0002982781,0.0000049657788],"about_ca_topic_score_codex":0.022545647,"about_ca_topic_score_gemma":0.009379746,"teacher_disagreement_score":0.022545647,"about_ca_system_score_codex":0.001819168,"about_ca_system_score_gemma":0.0014885013,"threshold_uncertainty_score":0.044828832},"labels":[],"label_agreement":null},{"id":"W2063258139","doi":"10.1016/j.foodres.2004.10.003","title":"Heat and moisture transfer and shrinkage simulation of deep-fat tofu frying","year":2004,"lang":"en","type":"article","venue":"Food Research International","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":41,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph; University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Shrinkage; Thermal diffusivity; Water content; Moisture; Convection; Materials science; Heat transfer; Thermodynamics; Chemistry; Mechanics; Composite material; Physics; Geology; Geotechnical engineering","score_opus":0.07899268694391655,"score_gpt":0.33003520857860635,"score_spread":0.2510425216346898,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2063258139","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99403304,0.00006518778,0.0026763116,0.000057577192,0.0000139643835,0.000008054526,0.00012545087,0.00004588642,0.002974536],"genre_scores_gemma":[0.9982437,0.000030154706,0.0005787948,0.0000066221965,0.0000029080018,0.000005110628,0.00006506655,0.000014032552,0.0010536406],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999472,0.0000076728675,0.0000017457987,0.000011029307,0.000009219936,0.000023098859],"domain_scores_gemma":[0.99970883,0.00018368229,0.00002198843,0.000014623376,0.00004381596,0.000026958367],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020698023,0.00037574707,0.000517027,0.00022996955,0.0004567041,0.0003969262,0.00055826677,0.0007263782,0.0023889656],"category_scores_gemma":[0.00052908796,0.00025783328,0.0005578487,0.0002598411,0.00040646168,0.00047204786,0.0002296731,0.00047651428,0.00014311336],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015818048,0.00008955636,0.00235524,0.000026472504,0.000012220018,0.0001051206,0.000065497086,0.9836481,0.010180892,0.0005736126,0.00018069481,0.0026043141],"study_design_scores_gemma":[0.000010112063,0.000043653064,0.0017550202,0.0000014018932,0.000004541082,0.0000064735227,0.000024175824,0.99660504,0.001407895,0.000064104686,0.000072578914,0.000004938642],"about_ca_topic_score_codex":0.024112912,"about_ca_topic_score_gemma":0.011837978,"teacher_disagreement_score":0.024112912,"about_ca_system_score_codex":0.0006429728,"about_ca_system_score_gemma":0.00042430256,"threshold_uncertainty_score":0.04794514},"labels":[],"label_agreement":null},{"id":"W2065052226","doi":"10.5539/ijc.v6n2p92","title":"Drying of Gelidium sesquipedale (Rhodophyta) Under Microwave Irradiation: Study of Thermal and Kinetic Aspects of the Drying Process","year":2014,"lang":"en","type":"article","venue":"International Journal of Chemistry","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Microwave; Chemistry; Irradiation; Kinetic energy; Microwave irradiation; Gravimetric analysis; Mass transfer; Thermal; Process (computing); Context (archaeology); Dehydration; Process engineering; Chemical engineering; Chromatography; Thermodynamics; Organic chemistry; Physics","score_opus":0.01717015427900894,"score_gpt":0.24264754777106703,"score_spread":0.2254773934920581,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2065052226","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972915,0.0005188794,0.0016422729,0.000017827324,0.0000047154795,0.000009356956,0.00007217416,0.000011733801,0.0004313886],"genre_scores_gemma":[0.9947956,0.000837225,0.0030523327,0.00001958108,0.0000033029025,0.000012544626,0.00013976569,0.00001455216,0.0011250084],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999515,0.000005156882,0.0000023506195,0.000015383263,0.000015595322,0.000010029477],"domain_scores_gemma":[0.99994016,0.000019352801,0.000016637985,0.0000049851637,0.00001241235,0.0000063758057],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015850256,0.00017127766,0.00018596812,0.00012005746,0.00011156869,0.00013281137,0.00010808098,0.00017725314,0.00053897384],"category_scores_gemma":[0.00013179643,0.000081047125,0.0001760223,0.00012165331,0.00009639805,0.00022899304,0.0000906637,0.00024205,0.00013776179],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000020273748,0.000005423485,0.00015546387,0.000029977577,0.000002628711,0.00002118653,0.000013272158,0.0001319143,0.99894315,0.000016730446,0.000007877477,0.00065216835],"study_design_scores_gemma":[0.000005373651,0.00013002762,0.006626993,0.000005225636,0.000008940183,0.00008821584,0.000032915847,0.0020592106,0.9904537,0.000021466725,0.0005613046,0.000006533167],"about_ca_topic_score_codex":0.00067325536,"about_ca_topic_score_gemma":0.0010501157,"teacher_disagreement_score":0.00067325536,"about_ca_system_score_codex":0.00010142478,"about_ca_system_score_gemma":0.000072342315,"threshold_uncertainty_score":0.0018030405},"labels":[],"label_agreement":null},{"id":"W2069965652","doi":"10.1080/07373930601031463","title":"Thin-Layer Drying of Flax Fiber: II. Modeling Drying Process Using Semi-Theoretical and Empirical Models","year":2006,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":103,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Air temperature; Thin layer; Materials science; Fiber; Wood drying; Humidity; Relative humidity; Water content; Empirical modelling; Thermodynamics; Composite material; Chemistry; Layer (electronics); Moisture; Meteorology; Physics","score_opus":0.0401415781066806,"score_gpt":0.27568866062373054,"score_spread":0.23554708251704995,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2069965652","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.39445007,0.0013383419,0.5984206,0.0001858163,0.000039874918,0.00029483024,0.00045812383,0.0005798832,0.004232452],"genre_scores_gemma":[0.8524597,0.0030393614,0.13787271,0.000058229405,0.000019557658,0.0004982033,0.00064457767,0.00017021125,0.0052374415],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9997701,0.000043370143,0.000018204524,0.00004562001,0.00009913768,0.000023550969],"domain_scores_gemma":[0.9993349,0.00037392872,0.00010258224,0.000055421733,0.00012016904,0.000012973975],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008534343,0.00076919544,0.0006238186,0.00043898716,0.00021028251,0.0006247468,0.0010126304,0.00091253244,0.0008850292],"category_scores_gemma":[0.0017168851,0.0004630675,0.00088553946,0.0004663057,0.0003193765,0.0013302478,0.00027038195,0.0005966279,0.0005359948],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011469814,0.00012558322,0.002235406,0.00070191274,0.000058261485,0.00012960637,0.0001574255,0.8989241,0.073316805,0.0038421834,0.00040252222,0.01999143],"study_design_scores_gemma":[0.0000058725795,0.000030800325,0.00050705473,0.000010461838,0.000009233913,0.000039134906,0.000009974438,0.9870809,0.011398639,0.00055235904,0.00034419302,0.000011313714],"about_ca_topic_score_codex":0.0033462862,"about_ca_topic_score_gemma":0.002144449,"teacher_disagreement_score":0.0033462862,"about_ca_system_score_codex":0.00064999703,"about_ca_system_score_gemma":0.0005112847,"threshold_uncertainty_score":0.006653607},"labels":[],"label_agreement":null},{"id":"W2070100325","doi":"10.1111/j.1745-4530.2002.tb00575.x","title":"THERMO‐PHYSICAL PROPERTIES OF SELECTED VEGETABLES AS INFLUENCED BY TEMPERATURE AND MOISTURE CONTENT","year":2002,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Water content; Moisture; Thermal conductivity; Heat capacity; Calorimeter (particle physics); Differential scanning calorimetry; Chemistry; Materials science; Food science; Composite material; Thermodynamics","score_opus":0.018676557400068163,"score_gpt":0.1799427259175301,"score_spread":0.16126616851746195,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2070100325","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9993136,0.000092354596,0.00034995982,0.0000032783569,0.0000011646168,0.0000032372718,0.00010462442,0.0000073971833,0.00012432018],"genre_scores_gemma":[0.9992937,0.000065145316,0.0002589929,0.0000037365644,5.391205e-7,0.000006819917,0.00017608383,0.0000063038083,0.00018867363],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999082,0.000019544836,0.0000060874427,0.000024802906,0.000027514914,0.000013777841],"domain_scores_gemma":[0.9997392,0.00010828204,0.000056396228,0.00001845582,0.000054875818,0.000022841421],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000251348,0.0002236186,0.0002480004,0.0002651193,0.00013718683,0.0002537777,0.00009944029,0.00016205446,0.0005651469],"category_scores_gemma":[0.00045712566,0.00017605402,0.00019254099,0.00030505008,0.00018659404,0.00019774516,0.00010731569,0.00019338347,0.00011864557],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00040111796,0.000015131234,0.0050406675,0.000038168197,0.000020526086,0.000046949295,0.00007498041,0.00074234046,0.99249977,0.000013808517,0.000014414234,0.0010922713],"study_design_scores_gemma":[0.00002138856,0.0013620917,0.19470266,0.000012469021,0.00009340509,0.00020688248,0.0002121215,0.005374341,0.79733247,0.00007816458,0.0005734396,0.000030619412],"about_ca_topic_score_codex":0.0012089027,"about_ca_topic_score_gemma":0.0012833525,"teacher_disagreement_score":0.0012089027,"about_ca_system_score_codex":0.00016049713,"about_ca_system_score_gemma":0.000074368414,"threshold_uncertainty_score":0.002403736},"labels":[],"label_agreement":null},{"id":"W2070760725","doi":"10.1007/s13197-012-0765-1","title":"Moisture sorption isotherms and thermodynamic properties of mexican mennonite-style cheese","year":2012,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":39,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Enthalpy; Thermodynamics; Chemistry; Adsorption; Moisture; Water content; Sorption; Gravimetric analysis; Water activity; Entropy (arrow of time); Physical chemistry; Organic chemistry; Physics","score_opus":0.020584813202841876,"score_gpt":0.21236358842868547,"score_spread":0.19177877522584358,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2070760725","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99936265,0.000065953296,0.00011812,0.000008131328,0.0000012729403,0.0000017432797,0.000079305275,0.0000036681329,0.00035915154],"genre_scores_gemma":[0.9993351,0.000062845094,0.00006962604,0.000004288421,0.0000011986358,0.0000022686881,0.00013787941,0.0000024492172,0.0003843707],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996126,0.0000031536504,0.0000017077542,0.0000114997765,0.000013052197,0.000009454859],"domain_scores_gemma":[0.9999769,0.0000062891245,0.000004622297,0.0000019908975,0.000007567706,0.0000026773805],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010643323,0.00012347332,0.00013003839,0.00019041242,0.00013012634,0.00016279818,0.00018652326,0.0001586651,0.0013963092],"category_scores_gemma":[0.00016306415,0.00007725182,0.00023392071,0.00013751058,0.00009372507,0.00017954766,0.000112908645,0.00016080259,0.0001406761],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000787465,0.00007104249,0.008861356,0.000062061335,0.0000267005,0.00012168602,0.00006537585,0.0021368947,0.9832366,0.00023100253,0.00017289876,0.0042268555],"study_design_scores_gemma":[0.000022739632,0.0004910218,0.16018625,0.000006880924,0.000054583787,0.00016856208,0.00028395903,0.03092214,0.80584735,0.00015111061,0.0018406997,0.000024790317],"about_ca_topic_score_codex":0.0044576894,"about_ca_topic_score_gemma":0.0036278958,"teacher_disagreement_score":0.0044576894,"about_ca_system_score_codex":0.00022915096,"about_ca_system_score_gemma":0.000081694416,"threshold_uncertainty_score":0.008863449},"labels":[],"label_agreement":null},{"id":"W2071694280","doi":"10.1016/j.mineng.2013.10.011","title":"Microwave drying of a low-rank sub-bituminous coal","year":2013,"lang":"en","type":"article","venue":"Minerals Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":137,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Queen's University","funders":"","keywords":"Microwave; Moisture; Coal; Susceptor; Diffusion; Bituminous coal; Water content; Activation energy; Chemistry; Microwave oven; Analytical Chemistry (journal); Mineralogy; Exponential function; Materials science; Pulp and paper industry; Thermodynamics; Composite material; Chromatography; Physics; Geotechnical engineering; Mathematics; Geology","score_opus":0.010768074953643434,"score_gpt":0.1715800169060848,"score_spread":0.16081194195244136,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2071694280","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99414474,0.00005573609,0.004409757,0.000040767794,0.0000064669093,0.0000043610567,0.000031260435,0.000017714372,0.0012891327],"genre_scores_gemma":[0.9981116,0.000032466694,0.00078115234,0.000004106894,0.0000010023782,0.0000018439123,0.000016804976,0.0000040337172,0.0010470598],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99998057,0.0000018332405,7.233364e-7,0.0000039508823,0.000008560756,0.000004299867],"domain_scores_gemma":[0.99997056,0.000011566404,0.0000046069185,0.000004703214,0.000005116887,0.0000033785],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00007968539,0.00007749619,0.00014179441,0.00008842763,0.00016852206,0.00014772263,0.0001573,0.00017760113,0.0013509007],"category_scores_gemma":[0.00012988845,0.000053638698,0.000097993936,0.00008828044,0.00013992745,0.00017598135,0.000094151015,0.00014534665,0.000111597525],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00043345243,0.000106921536,0.0025664656,0.0001108583,0.000014730489,0.00030256165,0.00007954408,0.10239632,0.8819317,0.0028471516,0.00023101659,0.00897924],"study_design_scores_gemma":[0.000028736096,0.00023118714,0.0058760587,0.0000047622584,0.000011650207,0.00011051236,0.00007345091,0.5505597,0.44130692,0.0005981046,0.001188665,0.000010344471],"about_ca_topic_score_codex":0.001139751,"about_ca_topic_score_gemma":0.0011573303,"teacher_disagreement_score":0.0013509007,"about_ca_system_score_codex":0.00014193321,"about_ca_system_score_gemma":0.00011585105,"threshold_uncertainty_score":0.004519224},"labels":[],"label_agreement":null},{"id":"W2076175212","doi":"10.3390/antiox3010099","title":"Effect of Dielectric Properties of a Solvent-Water Mixture Used in Microwave-Assisted Extraction of Antioxidants from Potato Peels","year":2014,"lang":"en","type":"article","venue":"Antioxidants","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":50,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Dielectric; Methanol; Solvent; Extraction (chemistry); Analytical Chemistry (journal); Microwave; Chemistry; Dissipation factor; Materials science; Dielectric loss; Yield (engineering); Chromatography; Chemical engineering; Composite material; Organic chemistry","score_opus":0.0182462017858258,"score_gpt":0.23112763402625922,"score_spread":0.2128814322404334,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2076175212","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99572057,0.001125792,0.002779899,0.0000163224,0.000007657885,0.000010735386,0.00004459537,0.000012624249,0.00028178474],"genre_scores_gemma":[0.99658394,0.000934153,0.0021823118,0.000013436711,0.000002611292,0.000013361294,0.000055455435,0.0000063505463,0.00020833655],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997956,0.000058743448,0.00001800927,0.00004534483,0.000058988717,0.000023298882],"domain_scores_gemma":[0.9997422,0.00013092338,0.00006586865,0.000013727018,0.00003267932,0.000014542047],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032221404,0.00031378484,0.00027932887,0.00017769956,0.000116464355,0.0002974056,0.00012481809,0.00020706136,0.00026908738],"category_scores_gemma":[0.0006601067,0.00020724346,0.00025797,0.0003109311,0.00016868218,0.00029494308,0.00013787493,0.0003245952,0.000107405474],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00038565058,0.00002984781,0.0007532026,0.0000925945,0.000020973397,0.000040019902,0.000035401437,0.0007948277,0.99552613,0.000015991092,0.000007267323,0.0022980608],"study_design_scores_gemma":[0.000007657991,0.0004425021,0.0041837823,0.000009439219,0.000044564185,0.00005451226,0.00003873137,0.0019855534,0.9929255,0.00001204245,0.00028861777,0.000007106191],"about_ca_topic_score_codex":0.00051147334,"about_ca_topic_score_gemma":0.00069262786,"teacher_disagreement_score":0.00051147334,"about_ca_system_score_codex":0.00014187935,"about_ca_system_score_gemma":0.00010539037,"threshold_uncertainty_score":0.0017040372},"labels":[],"label_agreement":null},{"id":"W2076382156","doi":"10.1016/j.scs.2011.04.001","title":"Exergy as a potential tool for sustainable drying systems","year":2011,"lang":"en","type":"article","venue":"Sustainable Cities and Society","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":113,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ontario Institute of Technology","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Exergy; Sustainability; Exergy efficiency; Energy analysis; Environmental economics; Environmental science; Efficient energy use; Process engineering; Environmental engineering; Energy (signal processing); Waste management; Engineering; Economics; Mathematics; Ecology","score_opus":0.01634441431141983,"score_gpt":0.20033507722369787,"score_spread":0.18399066291227803,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2076382156","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.10920748,0.001022482,0.8370904,0.0010980507,0.00026045993,0.00013915858,0.0003193097,0.00022491647,0.050637797],"genre_scores_gemma":[0.9409744,0.0008714723,0.037823785,0.00011128074,0.000055810404,0.0001799077,0.00010132333,0.00010673602,0.019775275],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999163,0.00003310427,0.0000038833377,0.0000120423665,0.000022845554,0.000011759591],"domain_scores_gemma":[0.99987864,0.00007105674,0.000007842295,0.00001626256,0.000017155306,0.000008944224],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036621527,0.0005307953,0.0005283424,0.00053724414,0.0005356386,0.00080005307,0.0010005168,0.0008883707,0.0048964527],"category_scores_gemma":[0.00082573027,0.0003328041,0.00072008517,0.00053856766,0.0007968146,0.0022151014,0.0009160649,0.0007655742,0.0003250594],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000014935491,0.000049525937,0.0004346714,0.000060881644,0.000016639926,0.00008595692,0.000047321708,0.8453436,0.0030606634,0.14319974,0.000364759,0.0073213414],"study_design_scores_gemma":[0.000006403917,0.000016141228,0.00015930625,0.000007520514,0.000006374887,0.000020952826,0.000032401716,0.9494522,0.0010013051,0.04701058,0.0022773086,0.000009502704],"about_ca_topic_score_codex":0.003440196,"about_ca_topic_score_gemma":0.0029979642,"teacher_disagreement_score":0.0048964527,"about_ca_system_score_codex":0.0005855134,"about_ca_system_score_gemma":0.0006116894,"threshold_uncertainty_score":0.01638031},"labels":[],"label_agreement":null},{"id":"W2079000212","doi":"10.1002/cjce.20346","title":"Drying of solids; estimation of the mathematical model parameters","year":2010,"lang":"en","type":"article","venue":"The Canadian Journal of Chemical Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Kinetics; Diffusion; Materials science; Thermodynamics; Process (computing); Vacuum drying; Convection; Biological system; Mechanics; Computer science; Physics; Freeze-drying","score_opus":0.01630809886966376,"score_gpt":0.18851812741772414,"score_spread":0.1722100285480604,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2079000212","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.07161136,0.0003225314,0.92621213,0.00004928259,0.000012554919,0.000042906322,0.0001375491,0.00037537026,0.001236216],"genre_scores_gemma":[0.8642524,0.00058908394,0.13206768,0.000028592465,0.000010513576,0.00024770203,0.00038478966,0.00011852649,0.002300765],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9997631,0.00006158655,0.000015534142,0.00005208233,0.00009307126,0.000014658909],"domain_scores_gemma":[0.99907804,0.000606442,0.00012616657,0.00008100059,0.0000990973,0.000009279331],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00069681683,0.00056027883,0.00047471758,0.0004335354,0.000118787066,0.0005071534,0.00053475046,0.0005230986,0.0007545602],"category_scores_gemma":[0.0032098119,0.00032040698,0.0004645709,0.00030545724,0.00029258124,0.00083651027,0.00030007804,0.0006348883,0.00047419636],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006980055,0.00005783993,0.0015349995,0.00024096687,0.00003692229,0.00009391293,0.00005034041,0.90994656,0.052835014,0.0069476203,0.0003318911,0.027854107],"study_design_scores_gemma":[0.0000032543992,0.000024504601,0.00045546616,0.0000061852065,0.0000065169875,0.00003485926,0.000004370411,0.98638445,0.01143677,0.0011020338,0.00053420063,0.0000072804382],"about_ca_topic_score_codex":0.001207735,"about_ca_topic_score_gemma":0.0005503126,"teacher_disagreement_score":0.001207735,"about_ca_system_score_codex":0.0003179726,"about_ca_system_score_gemma":0.00040441958,"threshold_uncertainty_score":0.0036851764},"labels":[],"label_agreement":null},{"id":"W2080062759","doi":"10.3390/foods2020170","title":"Effect of Carboxylmethyl Cellulose Coating and Osmotic Dehydration on Freeze Drying Kinetics of Apple Slices","year":2013,"lang":"en","type":"article","venue":"Foods","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Osmotic dehydration; Sugar; Chemistry; Dehydration; Freeze-drying; Coating; Methyl cellulose; Cellulose; Tonicity; Moisture; Kinetics; Food science; Chromatography; Biochemistry; Organic chemistry","score_opus":0.012175703464968069,"score_gpt":0.21925561947468303,"score_spread":0.20707991600971495,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2080062759","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970475,0.0015018585,0.0007175811,0.00001886763,0.000012804361,0.000014095439,0.00008321828,0.000012882678,0.00059120066],"genre_scores_gemma":[0.9953825,0.0015608608,0.0022435791,0.000029284314,0.000005305246,0.000016106227,0.00009555423,0.00001443702,0.00065237685],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999201,0.000011621944,0.000009305601,0.000019466732,0.000023741528,0.00001572155],"domain_scores_gemma":[0.9998016,0.00006332576,0.000060141396,0.000013200543,0.00003709567,0.000024714907],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015456355,0.00032007697,0.0002681633,0.000099639525,0.0000792477,0.0001721628,0.00012679191,0.00013994946,0.00052936113],"category_scores_gemma":[0.0003674855,0.00015462324,0.00025793238,0.00013060991,0.00008984839,0.00017270705,0.00008645487,0.00032080343,0.00008747914],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013648708,0.00001772647,0.0003089917,0.00006940842,0.000008792881,0.00002435826,0.000026710732,0.00020316997,0.9977672,0.000011886708,0.000012289252,0.0014129701],"study_design_scores_gemma":[0.000005407397,0.0003050719,0.006542693,0.000010093834,0.000024901014,0.00003657194,0.000027069855,0.0012549318,0.9913498,0.000007790996,0.0004290735,0.000006418523],"about_ca_topic_score_codex":0.0013629593,"about_ca_topic_score_gemma":0.0026472078,"teacher_disagreement_score":0.0013629593,"about_ca_system_score_codex":0.00015049506,"about_ca_system_score_gemma":0.00013859634,"threshold_uncertainty_score":0.002710104},"labels":[],"label_agreement":null},{"id":"W2081048559","doi":"10.1007/s10891-015-1167-9","title":"Determination of the Moisture-Sorption Isotherms and Isosteric Heat of Henna Leaves","year":2015,"lang":"en","type":"article","venue":"Journal of Engineering Physics and Thermophysics","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of New Brunswick","funders":"","keywords":"Sorption; Desorption; Gravimetric analysis; Adsorption; Thermodynamics; Water activity; Moisture; Chemistry; Hysteresis; Water content; Chromatography; Organic chemistry; Physics; Geology","score_opus":0.020742466946330734,"score_gpt":0.19408613702932664,"score_spread":0.17334367008299592,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2081048559","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953557,0.00057796744,0.002741511,0.000018840268,0.0000052778682,0.000008828808,0.00017428197,0.000027771343,0.0010898567],"genre_scores_gemma":[0.9971704,0.00019275882,0.0012542679,0.000008141588,0.0000016779068,0.000008463595,0.00015190622,0.000009317114,0.0012030761],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994695,0.0000043802975,0.0000021032897,0.000023124974,0.000014953989,0.000008436355],"domain_scores_gemma":[0.99994755,0.000018633993,0.000005800089,0.000004556603,0.000015098559,0.00000828672],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012572727,0.00015895873,0.00018865781,0.00035292967,0.0002306283,0.00026219507,0.00018552551,0.00019334898,0.00060183305],"category_scores_gemma":[0.00012263365,0.0001080509,0.00017439527,0.0001895404,0.00016060016,0.0003360826,0.00010087615,0.00035903958,0.000194773],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000044776767,0.0000119735805,0.0020477322,0.000032382603,0.000008990695,0.000015544056,0.000054709082,0.0002630372,0.9933575,0.00008631088,0.000015908457,0.0040611466],"study_design_scores_gemma":[0.0000029735747,0.000045397526,0.042463128,0.00000414274,0.000021903123,0.000041984164,0.00009654677,0.0038368236,0.9521528,0.00013899103,0.0011845704,0.000010780667],"about_ca_topic_score_codex":0.0047315094,"about_ca_topic_score_gemma":0.0061793206,"teacher_disagreement_score":0.0047315094,"about_ca_system_score_codex":0.00028669904,"about_ca_system_score_gemma":0.00020283971,"threshold_uncertainty_score":0.0094079375},"labels":[],"label_agreement":null},{"id":"W2081797831","doi":"10.1002/er.799","title":"Energy analysis in fluidized-bed drying of large wet particles","year":2002,"lang":"en","type":"article","venue":"International Journal of Energy Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":33,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Carleton University; Dalhousie University","funders":"","keywords":"Fluidized bed; Fluidization; Inlet; Moisture; Materials science; Water content; Diffusion; Particle (ecology); Air velocity; Particle size; Mechanics; Thermodynamics; Environmental science; Composite material; Chemical engineering; Geotechnical engineering; Mechanical engineering; Engineering; Physics","score_opus":0.10433126813232924,"score_gpt":0.3514416298969209,"score_spread":0.24711036176459167,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2081797831","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8933831,0.0006151774,0.10457894,0.00004588656,0.0000134042,0.000032939774,0.000048725025,0.00006159409,0.0012202453],"genre_scores_gemma":[0.9868526,0.00025524336,0.011895378,0.0000092623795,0.0000022634968,0.000022363085,0.00008773313,0.000018044804,0.0008570844],"study_design_codex":"simulation_or_modeling","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999853,0.000029348781,0.0000057107763,0.000016241047,0.0000784429,0.000017208085],"domain_scores_gemma":[0.9998578,0.000082674786,0.000014532816,0.000008854425,0.000031003223,0.0000050996164],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040368564,0.00025195864,0.00038019195,0.00043891167,0.00026155938,0.00034559306,0.0003139443,0.00033079198,0.00039309563],"category_scores_gemma":[0.000575597,0.00020511639,0.00038493503,0.00028113794,0.00024560283,0.00044402553,0.00017898974,0.00020338644,0.00009192225],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005809984,0.00023601783,0.003611386,0.0003404278,0.00005887894,0.0004260468,0.00009180614,0.52915734,0.41879466,0.0044686496,0.00024037363,0.041993413],"study_design_scores_gemma":[0.000031215048,0.00014841818,0.003003218,0.000007519506,0.00001573785,0.0000715172,0.000023880288,0.80943,0.18519157,0.0014424652,0.0006180754,0.00001639824],"about_ca_topic_score_codex":0.0016019791,"about_ca_topic_score_gemma":0.0012798815,"teacher_disagreement_score":0.0016019791,"about_ca_system_score_codex":0.0005215627,"about_ca_system_score_gemma":0.00018170306,"threshold_uncertainty_score":0.0037841797},"labels":[],"label_agreement":null},{"id":"W2085316563","doi":"10.1155/2011/687548","title":"Optimization of Microwave-Osmotic Pretreatment of Apples with Subsequent Air-Drying for Preparing High-Quality Dried Product","year":2011,"lang":"en","type":"article","venue":"International Journal of Microwave Science and Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Algorithm; Relative humidity; Chemistry; Materials science; Analytical Chemistry (journal); Chromatography; Mathematics; Physics; Thermodynamics","score_opus":0.03392649058136585,"score_gpt":0.2564419989767,"score_spread":0.22251550839533416,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2085316563","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9789312,0.0031541584,0.015413544,0.00006739518,0.000046548354,0.00015163324,0.00033558215,0.00018123823,0.0017187124],"genre_scores_gemma":[0.96139944,0.0027393189,0.032615356,0.000074174364,0.000018761337,0.00018101517,0.00073627115,0.00015153144,0.0020840017],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99980444,0.000025652524,0.00001971399,0.00005478339,0.0000691148,0.00002636424],"domain_scores_gemma":[0.9998784,0.000024429919,0.000034002405,0.000008665062,0.000036508423,0.000018091998],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003689215,0.0006283802,0.00046721383,0.0002731479,0.00015618789,0.0004155942,0.00032948673,0.0002559237,0.0011320728],"category_scores_gemma":[0.00032769144,0.00026110842,0.0004291555,0.00035609712,0.00013489368,0.0003406527,0.00017386048,0.000512919,0.00048450116],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004125356,0.000023687417,0.00009865071,0.000095209354,0.000005854213,0.00002586831,0.00001556441,0.000109379296,0.99802077,0.000015604433,0.000028081551,0.0015200815],"study_design_scores_gemma":[0.0000090617405,0.00022785524,0.005582121,0.000010309418,0.00003254332,0.000086761494,0.000033676217,0.00078030187,0.99132967,0.000014917389,0.0018826962,0.000010119663],"about_ca_topic_score_codex":0.0005238848,"about_ca_topic_score_gemma":0.0017797762,"teacher_disagreement_score":0.0011320728,"about_ca_system_score_codex":0.00017587583,"about_ca_system_score_gemma":0.00016283125,"threshold_uncertainty_score":0.00378716},"labels":[],"label_agreement":null},{"id":"W2085659662","doi":"10.1080/10942910601137482","title":"Thermal Properties of Sweet Potato with its Moisture Content and Temperature","year":2007,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":38,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Thermal diffusivity; Water content; Thermal conductivity; Thermal; Atmospheric temperature range; Materials science; Specific heat; Moisture; Thermodynamics; Composite material; Physics","score_opus":0.056390783723686395,"score_gpt":0.2167028494533931,"score_spread":0.16031206572970672,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2085659662","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9843135,0.00037677784,0.013448733,0.00002667451,0.000006021059,0.000013163474,0.000407591,0.00007820248,0.0013293775],"genre_scores_gemma":[0.9971155,0.00020388071,0.0018982816,0.0000070692677,0.0000011538093,0.000020419351,0.0001971987,0.000010759832,0.0005457008],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999889,0.000014465474,0.0000072986704,0.000044789194,0.000035650908,0.0000088115885],"domain_scores_gemma":[0.9998274,0.000077371995,0.00003797642,0.00002139895,0.00003076108,0.000005008064],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021576276,0.00025835104,0.00020358841,0.0001759389,0.00009563873,0.00025967692,0.00015464137,0.00026033656,0.0008938497],"category_scores_gemma":[0.0005084923,0.00022399481,0.00035987762,0.00033404538,0.0001296579,0.0003776242,0.00011526889,0.00027587818,0.0002767135],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00033702422,0.000053123185,0.015450634,0.00019420816,0.00006292954,0.00016671892,0.00011189372,0.05149053,0.9177815,0.00039904204,0.00022041301,0.013731985],"study_design_scores_gemma":[0.000021439313,0.0005459556,0.087374024,0.000029329649,0.00010164025,0.0004575175,0.00012105262,0.2369419,0.6709727,0.00076923164,0.0026078348,0.00005734679],"about_ca_topic_score_codex":0.0006414405,"about_ca_topic_score_gemma":0.0007101998,"teacher_disagreement_score":0.0008938497,"about_ca_system_score_codex":0.00014004076,"about_ca_system_score_gemma":0.00008989561,"threshold_uncertainty_score":0.0029902458},"labels":[],"label_agreement":null},{"id":"W2089947776","doi":"10.1081/drt-120003770","title":"THERMAL DEWATERING OF DILUTED ORGANIC SUSPENSIONS: PROCESS MECHANISM AND DRYING KINETICS","year":2002,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Natural Resources Canada","funders":"University of Otago","keywords":"Dewatering; Boiling; Materials science; Rheology; Moisture; Kinetics; Boiling point; Chemistry; Chemical engineering; Composite material; Geotechnical engineering","score_opus":0.02220118693711248,"score_gpt":0.20181941137230128,"score_spread":0.1796182244351888,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2089947776","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953105,0.00028648088,0.0040272777,0.000011987171,0.0000057903076,0.000021314245,0.00006557953,0.000023583854,0.00024747566],"genre_scores_gemma":[0.9960224,0.00025262247,0.0030750474,0.000012157176,0.0000038244802,0.000014272863,0.0000875164,0.000008259593,0.0005239349],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986327,0.000017776605,0.000011516823,0.000033529122,0.000052145257,0.00002171796],"domain_scores_gemma":[0.99981123,0.00008318499,0.000046352347,0.000012087202,0.000033042477,0.000014175143],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003050856,0.0001798789,0.00026402302,0.00012223891,0.00011954249,0.00027476336,0.00018001391,0.00015259406,0.0006415631],"category_scores_gemma":[0.0003690455,0.00011299255,0.00016503177,0.00012385928,0.00014432205,0.00021413527,0.00010284653,0.00027383992,0.00010664557],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004527737,0.000013210778,0.0002707295,0.000026114993,0.0000029636376,0.000009436672,0.000009824273,0.00025873724,0.99797887,0.000019617997,0.00000574406,0.0013593553],"study_design_scores_gemma":[0.000009951786,0.00012593123,0.0028593384,0.0000021781486,0.0000064213987,0.000015212421,0.000010169352,0.0033090028,0.99335116,0.000017105303,0.00029028128,0.0000032665164],"about_ca_topic_score_codex":0.0010871766,"about_ca_topic_score_gemma":0.0015892689,"teacher_disagreement_score":0.0010871766,"about_ca_system_score_codex":0.00026821086,"about_ca_system_score_gemma":0.00015379685,"threshold_uncertainty_score":0.0021617413},"labels":[],"label_agreement":null},{"id":"W2090105398","doi":"10.2202/1556-3758.1495","title":"Effect of Osmotic Pre-Treatment on the Air-Drying Behavior and Quality of Plum Tomato Pieces","year":2008,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Osmotic dehydration; Water content; Osmotic pressure; Moisture; Sugar; Chemistry; Horticulture; Food science; Animal science; Botany; Sucrose; Biochemistry; Biology; Geotechnical engineering","score_opus":0.03324091153178759,"score_gpt":0.26524858594750694,"score_spread":0.23200767441571934,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2090105398","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969585,0.0012494657,0.0007847681,0.000043536853,0.000032914464,0.000043817185,0.00021082473,0.000045648256,0.0006306495],"genre_scores_gemma":[0.9935975,0.0009204833,0.0028409897,0.00010857772,0.000016927283,0.00007790212,0.00047138584,0.000058219925,0.0019080234],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998388,0.00002174964,0.000014968751,0.00003984699,0.00005699501,0.000027565007],"domain_scores_gemma":[0.9996567,0.000053960863,0.00009474582,0.000026469874,0.00009851536,0.00006958351],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017794795,0.0004913126,0.000400898,0.00017784126,0.00015603993,0.0002831967,0.00018020472,0.0002346984,0.0017693755],"category_scores_gemma":[0.0004958965,0.0002077975,0.00033845278,0.00017059685,0.00017592363,0.00030408637,0.00020529857,0.00070166436,0.00025152758],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00023542567,0.000027027862,0.00035428136,0.000087867586,0.000010702676,0.0000419217,0.00003672937,0.000040625007,0.9978606,0.0000065320164,0.000022095377,0.0012761515],"study_design_scores_gemma":[0.000012314735,0.0008395073,0.026705403,0.000015597745,0.000037248647,0.00011626318,0.00012474944,0.000367394,0.97049874,0.00001634125,0.0012478329,0.00001861579],"about_ca_topic_score_codex":0.000657138,"about_ca_topic_score_gemma":0.0014790758,"teacher_disagreement_score":0.0017693755,"about_ca_system_score_codex":0.00016707776,"about_ca_system_score_gemma":0.00014947422,"threshold_uncertainty_score":0.005919099},"labels":[],"label_agreement":null},{"id":"W2091773314","doi":"10.1002/cjce.21845","title":"Particles motion in a cascading rotary drum dryer","year":2013,"lang":"en","type":"article","venue":"The Canadian Journal of Chemical Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Drum; Cascade; Mechanics; Falling (accident); Drag; Rotation (mathematics); Particle (ecology); Simulation; Physics; Mathematics; Engineering; Mechanical engineering; Geometry; Geology","score_opus":0.012652845761857111,"score_gpt":0.16218214591112018,"score_spread":0.14952930014926308,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2091773314","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7173097,0.00041496265,0.2652947,0.00031076986,0.0000777795,0.0001541311,0.0003930071,0.00073236215,0.015312487],"genre_scores_gemma":[0.98319143,0.00017149841,0.008263338,0.00001890716,0.000004256889,0.00007396376,0.00008379259,0.000022534754,0.008170328],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998703,0.000017342227,0.0000061154506,0.0000362368,0.000046669225,0.000023319008],"domain_scores_gemma":[0.9998411,0.000069456575,0.00003170409,0.00001283583,0.000029356803,0.00001559653],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002840767,0.00051189936,0.00064063986,0.00032279082,0.0005601467,0.0007684855,0.0011984925,0.0012445932,0.003081819],"category_scores_gemma":[0.00040240618,0.00036649973,0.00065772794,0.0002266523,0.00059994,0.00056346285,0.0004696182,0.0005981823,0.00046987797],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007336306,0.000033944692,0.00064398913,0.000044715132,0.000009580514,0.00014391968,0.0000581923,0.98369986,0.010682879,0.0020149646,0.00013859417,0.0024558194],"study_design_scores_gemma":[0.000013949954,0.000045246456,0.00017448598,0.0000021893668,0.0000047244116,0.000012090572,0.0000049992327,0.998171,0.0012589303,0.000112606656,0.000195115,0.000004722272],"about_ca_topic_score_codex":0.020907214,"about_ca_topic_score_gemma":0.006856046,"teacher_disagreement_score":0.020907214,"about_ca_system_score_codex":0.00088117784,"about_ca_system_score_gemma":0.0007728633,"threshold_uncertainty_score":0.04157108},"labels":[],"label_agreement":null},{"id":"W2092644482","doi":"10.1081/jfp-120015599","title":"HEAT AND MASS TRANSFER PROPERTIES OF PIZZA DURING BAKING","year":2002,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Mass transfer; Heat transfer coefficient; Moisture; Thermodynamics; Convection; Materials science; Heat transfer; Convective heat transfer; Thermal; Mechanics; Composite material; Physics","score_opus":0.06473181270880092,"score_gpt":0.20212207095482396,"score_spread":0.13739025824602302,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2092644482","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9862402,0.00029454305,0.012102142,0.00005480956,0.000009395159,0.000016181815,0.000114102164,0.00009490187,0.0010737334],"genre_scores_gemma":[0.99870205,0.00006196789,0.0005283329,0.000004340443,0.0000013816564,0.0000064552623,0.00006519944,0.000009070129,0.00062116934],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993014,0.000010315683,0.0000022777308,0.000019957142,0.000023748764,0.000013610704],"domain_scores_gemma":[0.9998442,0.00008691063,0.000021050533,0.000016231475,0.00002314501,0.000008370305],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025051448,0.0002679642,0.00023657636,0.00022383106,0.00022548425,0.00039508677,0.00018661539,0.00023845279,0.0013566823],"category_scores_gemma":[0.0006421681,0.00014098267,0.00020658177,0.00011698023,0.00026391682,0.00048501435,0.00014630302,0.0002956159,0.00032373882],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00085313566,0.00008244083,0.008306587,0.00012707022,0.00003131994,0.00020540968,0.00024216245,0.06640968,0.90984833,0.0012842075,0.0002563709,0.0123532945],"study_design_scores_gemma":[0.00003350878,0.00034714516,0.018582385,0.00000909616,0.00002819858,0.00015068895,0.000079763995,0.446273,0.53205633,0.0008431891,0.0015621451,0.00003451906],"about_ca_topic_score_codex":0.00093489396,"about_ca_topic_score_gemma":0.00040439033,"teacher_disagreement_score":0.0013566823,"about_ca_system_score_codex":0.00024680095,"about_ca_system_score_gemma":0.00010610279,"threshold_uncertainty_score":0.0045385957},"labels":[],"label_agreement":null},{"id":"W2093416522","doi":"10.1016/j.jspr.2008.09.004","title":"Temperature fluctuations and moisture migration in wheat stored for 15 months in a metal silo in Canada","year":2008,"lang":"en","type":"article","venue":"Journal of Stored Products Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":65,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Silo; Bin; Moisture; Information silo; Grain size; Water content; Temperature gradient; Materials science; Metal; Composite material; Geology; Meteorology; Metallurgy; Agronomy; Geotechnical engineering; Physics; Mathematics","score_opus":0.07131133187625467,"score_gpt":0.28875798677450665,"score_spread":0.217446654898252,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2093416522","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99939084,0.000037098398,0.00002883003,0.000020245381,0.000002530814,0.000003539456,0.00023254131,0.000002814034,0.00028151536],"genre_scores_gemma":[0.99907327,0.000036043955,0.000047872458,0.00001302194,9.371934e-7,0.0000023283949,0.00026986707,0.000002914068,0.00055374106],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9998665,0.0000065970285,0.000005641268,0.000033741257,0.000031999152,0.00005567196],"domain_scores_gemma":[0.9995857,0.000029539013,0.00004406768,0.00000837199,0.00025355502,0.000078712124],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018186476,0.00025912438,0.00043318118,0.00050546404,0.001907693,0.0011364938,0.00060069095,0.00032698148,0.0009504551],"category_scores_gemma":[0.0003974239,0.00020247202,0.00030385886,0.0011173817,0.00058134674,0.00035203277,0.00029288908,0.0003897781,0.00019314022],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.002756319,0.00035490678,0.94276226,0.00007129812,0.00016397012,0.00076687546,0.0033508076,0.0022402464,0.036253873,0.00020258925,0.0012855888,0.009791337],"study_design_scores_gemma":[0.000007959921,0.000058824713,0.9944852,0.0000066067764,0.00002329312,0.000043794098,0.002034396,0.0016395379,0.0012267714,0.000017090551,0.00044230768,0.000014190769],"about_ca_topic_score_codex":0.970249,"about_ca_topic_score_gemma":0.983013,"teacher_disagreement_score":0.029751003,"about_ca_system_score_codex":0.013286497,"about_ca_system_score_gemma":0.0056904675,"threshold_uncertainty_score":0.09640074},"labels":[],"label_agreement":null},{"id":"W2093614467","doi":"10.1016/j.icheatmasstransfer.2004.04.037","title":"Moisture transfer models for slabs drying","year":2005,"lang":"en","type":"article","venue":"International Communications in Heat and Mass Transfer","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ontario Tech University","funders":"","keywords":"Thermal diffusivity; Water content; Materials science; Moisture; Wood drying; Diffusion; Mass transfer; Thermodynamics; Composite material; Physics; Geotechnical engineering; Geology","score_opus":0.0731306666749617,"score_gpt":0.2917844705670086,"score_spread":0.21865380389204692,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2093614467","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.14248534,0.0057561174,0.79564685,0.0010090685,0.00054275396,0.00022559184,0.0012095963,0.0010206026,0.0521041],"genre_scores_gemma":[0.890843,0.0032166846,0.05020381,0.00021315963,0.00019033447,0.00033087147,0.0009549881,0.00043991438,0.053607266],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99986863,0.000029962344,0.000007552742,0.000022798062,0.00004465317,0.000026338288],"domain_scores_gemma":[0.99978715,0.000089233734,0.000020221063,0.000023212213,0.000060804203,0.00001931761],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003569366,0.0008165766,0.0010478317,0.0004901388,0.0005767546,0.0008087977,0.0017358615,0.0015847703,0.004202597],"category_scores_gemma":[0.0010295548,0.00054541725,0.0011379052,0.00058554136,0.0005566022,0.0013073221,0.00082516164,0.0013538297,0.00077147916],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000024683432,0.00003625687,0.00015328624,0.000052945063,0.00001482964,0.000043391807,0.000040719588,0.9740096,0.003190926,0.016409345,0.0008295756,0.0051943227],"study_design_scores_gemma":[0.000004689006,0.0000045952047,0.000077188895,0.0000034280777,0.000003349928,0.0000059521685,0.000006258251,0.99614847,0.00037142387,0.002460512,0.00091019727,0.000003900234],"about_ca_topic_score_codex":0.018171405,"about_ca_topic_score_gemma":0.007679507,"teacher_disagreement_score":0.018171405,"about_ca_system_score_codex":0.0008856201,"about_ca_system_score_gemma":0.00082713284,"threshold_uncertainty_score":0.036131263},"labels":[],"label_agreement":null},{"id":"W2096966381","doi":"10.1080/07373930601119912","title":"Gaseous Carbon Dioxide as the Heat and Mass Transfer Medium in Drying","year":2007,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Natural Resources Canada","funders":"","keywords":"Carbon dioxide; Mass transfer; Grain drying; Heat transfer; Fluidized bed; Wet-bulb temperature; Materials science; Dry-bulb temperature; Environmental science; Waste management; Pulp and paper industry; Thermodynamics; Chemistry; Composite material; Chromatography; Humidity; Engineering","score_opus":0.013794162447008474,"score_gpt":0.21986438531046967,"score_spread":0.2060702228634612,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2096966381","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.81518686,0.017349666,0.1596424,0.00013036228,0.000109058856,0.00014503559,0.00030776943,0.00026694525,0.006861949],"genre_scores_gemma":[0.979951,0.0030296394,0.01574627,0.000015032677,0.000012831743,0.0000664344,0.00015500897,0.000025530264,0.0009982018],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9996313,0.00010846485,0.00001446983,0.00006681128,0.00014679591,0.000032132062],"domain_scores_gemma":[0.99955994,0.0003186577,0.00003351623,0.000025260779,0.000052849453,0.000009796924],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009728428,0.0005751909,0.0003995689,0.0007310288,0.0002827559,0.0005932545,0.00053969305,0.00045657108,0.0005601563],"category_scores_gemma":[0.0008431776,0.00028221455,0.00038346357,0.00087392336,0.0005008254,0.0006329266,0.00025396503,0.00037018926,0.00016929561],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010634006,0.00024288023,0.010924926,0.0016062745,0.00010121182,0.000633433,0.0002270485,0.16528985,0.73332196,0.017126432,0.00051587593,0.06894671],"study_design_scores_gemma":[0.000048641457,0.00041377306,0.0113660265,0.000042503263,0.00007406574,0.00027116822,0.00006706026,0.31181037,0.6696659,0.0016410176,0.0045381607,0.00006128518],"about_ca_topic_score_codex":0.003947804,"about_ca_topic_score_gemma":0.0039557246,"teacher_disagreement_score":0.003947804,"about_ca_system_score_codex":0.00050889765,"about_ca_system_score_gemma":0.00030750435,"threshold_uncertainty_score":0.007849634},"labels":[],"label_agreement":null},{"id":"W2100170641","doi":"","title":"SUPERHEATED STEAM: ITS NOT JUST ABOUT DRYING","year":2005,"lang":"en","type":"article","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Superheated steam; Superheating; Process engineering; Waste management; Environmental science; Food science; Engineering; Boiler (water heating); Chemistry; Physics","score_opus":0.06992503171511659,"score_gpt":0.25535536854449015,"score_spread":0.18543033682937354,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2100170641","genre_codex":"review","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.17008108,0.44561046,0.17272615,0.040288422,0.009592214,0.00017061047,0.00036660346,0.0016453791,0.15951912],"genre_scores_gemma":[0.6483198,0.18854046,0.052604456,0.0070897955,0.003378564,0.00012873914,0.0003091947,0.000621868,0.099007174],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999713,0.000042582185,0.000007309052,0.000038673363,0.0001713658,0.000027031389],"domain_scores_gemma":[0.9997855,0.0000657031,0.000020951522,0.000034352186,0.00005319982,0.000040313924],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043450418,0.00021232804,0.00038489501,0.00027327918,0.00042469185,0.0011059311,0.0004995598,0.00078392157,0.004584767],"category_scores_gemma":[0.00062124035,0.00019446775,0.0002499743,0.0003035019,0.0011989179,0.0029062042,0.0008339091,0.0012998899,0.0009146372],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000684016,0.00020346578,0.002373757,0.003109669,0.00010861851,0.0007216812,0.0015980185,0.0051184646,0.2824301,0.21148603,0.039478645,0.45268753],"study_design_scores_gemma":[0.00005375813,0.000601313,0.0015030518,0.00045084459,0.00006394068,0.001183534,0.00056639605,0.0060393456,0.1243287,0.049949277,0.81515944,0.000100271565],"about_ca_topic_score_codex":0.00051807554,"about_ca_topic_score_gemma":0.000664264,"teacher_disagreement_score":0.004584767,"about_ca_system_score_codex":0.0003489499,"about_ca_system_score_gemma":0.00028117627,"threshold_uncertainty_score":0.015337527},"labels":[],"label_agreement":null},{"id":"W2100848810","doi":"10.5897/jmpr.9000899","title":"Modeling of drying St. John's wort (Hypericum perforatum L.) leaves","year":2011,"lang":"en","type":"article","venue":"Journal of Medicinal Plants Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Hypericum perforatum; Hypericum; Mathematics; Horticulture; Product (mathematics); Factorial experiment; Botany; Biology; Statistics","score_opus":0.2481513176496727,"score_gpt":0.33824444204165305,"score_spread":0.09009312439198036,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2100848810","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.95179707,0.00031396223,0.043836094,0.00010107755,0.000018236251,0.00006561742,0.00028791404,0.000093776835,0.0034862661],"genre_scores_gemma":[0.99289036,0.00018003711,0.005182449,0.000011904499,0.0000025342226,0.000054383014,0.00011783353,0.000015076938,0.0015455093],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999292,0.000018324237,0.0000045847605,0.000020595695,0.000014618609,0.000012666225],"domain_scores_gemma":[0.9997408,0.00017816949,0.000031457093,0.00000758262,0.000032095948,0.000009925694],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025431588,0.00048115433,0.00050935795,0.0002227846,0.00022429295,0.00042456313,0.00041851372,0.00063626614,0.00095211685],"category_scores_gemma":[0.0005793999,0.00022419139,0.00083938113,0.00021249676,0.00018021539,0.00027266628,0.00021069412,0.00031489515,0.00012318014],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005264678,0.000041702195,0.0017360504,0.00007553064,0.0000165868,0.000058223348,0.0000350094,0.9873214,0.0075709787,0.00032979043,0.00008497347,0.002677218],"study_design_scores_gemma":[0.000003908708,0.000031375574,0.0007261309,0.0000021692751,0.000007097411,0.000009428177,0.0000109691855,0.997951,0.0010945017,0.00007457731,0.00008569889,0.000003224787],"about_ca_topic_score_codex":0.012234439,"about_ca_topic_score_gemma":0.007731184,"teacher_disagreement_score":0.012234439,"about_ca_system_score_codex":0.00043735985,"about_ca_system_score_gemma":0.00041922048,"threshold_uncertainty_score":0.024326503},"labels":[],"label_agreement":null},{"id":"W2104188744","doi":"10.1111/j.1365-2621.2009.02156.x","title":"Optimising microwave vacuum puffing for blue honeysuckle snacks","year":2010,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Honeysuckle; Microwave; Food science; Moisture; Chemistry; Water content; Horticulture; Materials science; Analytical Chemistry (journal); Composite material; Chromatography; Biology; Physics; Medicine","score_opus":0.01966878725821159,"score_gpt":0.26748473423051006,"score_spread":0.24781594697229847,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2104188744","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99339193,0.0006399464,0.005483491,0.000019644795,0.000011948762,0.000027724534,0.000049979746,0.000050331648,0.0003249784],"genre_scores_gemma":[0.9931978,0.0005031692,0.005582519,0.000015962609,0.00000506458,0.000028542832,0.000082546845,0.000022274931,0.00056213234],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993575,0.000013938972,0.0000043171535,0.00001275319,0.000021386191,0.000011932031],"domain_scores_gemma":[0.999933,0.00002539901,0.00001451647,0.0000060052575,0.000012455578,0.000008666032],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002065989,0.00027598732,0.0003431336,0.00014973471,0.00011541034,0.00023721695,0.00019208588,0.00020033697,0.0011803731],"category_scores_gemma":[0.0002791247,0.00019083844,0.0002752093,0.00013387778,0.000108066146,0.00018326048,0.00017288448,0.0001980667,0.00021797711],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018005163,0.00002506297,0.00073999993,0.00009906293,0.000010718854,0.000027935881,0.000025724772,0.0007291842,0.9929525,0.000021116553,0.000035315978,0.005153229],"study_design_scores_gemma":[0.000032468077,0.0009866074,0.015231995,0.000015390064,0.00004346375,0.000099860044,0.00007053013,0.0069579445,0.9748478,0.000027818494,0.0016740189,0.000012214525],"about_ca_topic_score_codex":0.0005650812,"about_ca_topic_score_gemma":0.0011306179,"teacher_disagreement_score":0.0011803731,"about_ca_system_score_codex":0.000115876675,"about_ca_system_score_gemma":0.00007004843,"threshold_uncertainty_score":0.003948748},"labels":[],"label_agreement":null},{"id":"W2105572157","doi":"10.1002/cjce.5450850306","title":"A Quasi‐Steady State Shell and Shrinking Core Approach to the Drying of Porous Particles and an Example of Parameter Identification","year":2007,"lang":"en","type":"article","venue":"The Canadian Journal of Chemical Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Thermal diffusivity; Mass transfer; Particle (ecology); Thermal conductivity; Heat transfer; Steady state (chemistry); Porous medium; Materials science; Diffusion; Porosity; Thermodynamics; Shell (structure); Mechanics; Core (optical fiber); Chemistry; Composite material; Physics","score_opus":0.050314174585015366,"score_gpt":0.2198720083593234,"score_spread":0.16955783377430805,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2105572157","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.031615984,0.000058203226,0.9656655,0.00008220521,0.000010146115,0.00001824666,0.000013122712,0.00016365538,0.0023729373],"genre_scores_gemma":[0.7770365,0.00012458533,0.21896705,0.000039291328,0.000011477245,0.00006769531,0.000023877988,0.000067995854,0.0036614921],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999008,0.00003310802,0.0000044704993,0.000019237255,0.0000309636,0.00001125591],"domain_scores_gemma":[0.9998005,0.00011701095,0.000016401213,0.000022556635,0.000037109538,0.000006458222],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005474542,0.0002364652,0.00039512763,0.00030563408,0.0003349817,0.00043814164,0.0005620822,0.00061175437,0.0009673435],"category_scores_gemma":[0.00069384044,0.00025738604,0.0006484162,0.00018108386,0.00061317027,0.00047141023,0.000328014,0.0005553161,0.0001223742],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003882678,0.000052414176,0.00045666503,0.000049172533,0.000017764398,0.00013536002,0.00011197762,0.8828895,0.032804813,0.06496863,0.00029453877,0.01818027],"study_design_scores_gemma":[0.0000018164214,0.000009935524,0.00005748642,9.546907e-7,0.000001815926,0.000011760778,0.0000030188683,0.99393314,0.0017685099,0.003998194,0.00021021222,0.0000031868308],"about_ca_topic_score_codex":0.0030646897,"about_ca_topic_score_gemma":0.002254759,"teacher_disagreement_score":0.0030646897,"about_ca_system_score_codex":0.0005235733,"about_ca_system_score_gemma":0.0004217588,"threshold_uncertainty_score":0.006093681},"labels":[],"label_agreement":null},{"id":"W2106280343","doi":"","title":"Dehydration dynamics of potatoes in superheated steam and hot air","year":2000,"lang":"en","type":"article","venue":"Canadian agricultural engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":83,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Superheated steam; Dehydration; Moisture; Chemistry; Thermal diffusivity; Superheating; Water content; Atmospheric pressure; Condensation; Dew point; Water vapor; Thermodynamics; Meteorology; Organic chemistry","score_opus":0.004661502840425589,"score_gpt":0.1439921501585652,"score_spread":0.1393306473181396,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2106280343","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987206,0.00020555338,0.00080479245,0.00000709518,0.0000023781247,0.0000054070024,0.000034729073,0.0000053283043,0.0002141322],"genre_scores_gemma":[0.99880636,0.000243656,0.00042915205,0.0000060724537,0.0000011176511,0.000006326058,0.00009050963,0.0000048282504,0.00041203664],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999691,0.000003870709,0.0000016356012,0.0000072187445,0.000009760379,0.000008362032],"domain_scores_gemma":[0.9999509,0.000013673201,0.000011080797,0.000004109779,0.000011896421,0.000008327651],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000071946044,0.000142228,0.00016500219,0.000108269036,0.00009707624,0.00014746017,0.00009708364,0.00008924247,0.0006662961],"category_scores_gemma":[0.00013016592,0.00012645806,0.00017909115,0.000097321674,0.00013432148,0.00030221237,0.00012507188,0.00023673927,0.00011317091],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018674682,0.0000118377975,0.0009793314,0.000041626943,0.000008558642,0.00006724264,0.000096282616,0.0012370144,0.9956974,0.000068297326,0.00002372461,0.0015820065],"study_design_scores_gemma":[0.000019249275,0.0005187859,0.03147225,0.000009403096,0.000022743072,0.00014715847,0.00022634526,0.020044314,0.94613737,0.00015641263,0.0012304296,0.000015475607],"about_ca_topic_score_codex":0.0010967635,"about_ca_topic_score_gemma":0.0013940597,"teacher_disagreement_score":0.9989032,"about_ca_system_score_codex":0.00013653484,"about_ca_system_score_gemma":0.00007608049,"threshold_uncertainty_score":0.0022289753},"labels":[],"label_agreement":null},{"id":"W2106576279","doi":"10.1080/02726350902776200","title":"The Relationship between Cake Strength of Potash Fertilizer and Initial Moisture Content, Particle Size, and Drying Time","year":2009,"lang":"en","type":"article","venue":"Particulate Science And Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Potash; Particle size; Water content; Materials science; Particle-size distribution; Mineralogy; Composite material; Analytical Chemistry (journal); Chemistry; Metallurgy; Geotechnical engineering; Geology; Chromatography; Potassium","score_opus":0.05242241100374784,"score_gpt":0.2685857105201028,"score_spread":0.216163299516355,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2106576279","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9595408,0.0060234587,0.028879324,0.000061037965,0.00009163233,0.00012490647,0.0010667843,0.0002525696,0.003959468],"genre_scores_gemma":[0.9888355,0.0011395304,0.0075713852,0.000042488857,0.000016942133,0.00005238704,0.00070634345,0.00002948334,0.001605845],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99941707,0.000040712635,0.000052409738,0.00018423947,0.0002669843,0.000038601567],"domain_scores_gemma":[0.9964444,0.0015327284,0.0009883142,0.00021798596,0.0007335854,0.00008299339],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00071071065,0.0005468964,0.00044354642,0.0011918077,0.0001535728,0.0004423715,0.00040862485,0.00042571675,0.0010056142],"category_scores_gemma":[0.003370834,0.00028693367,0.000527064,0.0010424104,0.00022910506,0.0008110683,0.00027799516,0.0005124298,0.00071764155],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0009527513,0.00035260714,0.4874839,0.0012680535,0.0009326009,0.00082408945,0.00038260614,0.010022575,0.3706812,0.00043909962,0.0006952068,0.12596533],"study_design_scores_gemma":[0.000018532655,0.0008271391,0.8458552,0.000056977013,0.0003008788,0.0013480248,0.00023634388,0.013992673,0.13400973,0.00031032466,0.00292582,0.00011836553],"about_ca_topic_score_codex":0.0022242712,"about_ca_topic_score_gemma":0.003618034,"teacher_disagreement_score":0.0022242712,"about_ca_system_score_codex":0.0003811491,"about_ca_system_score_gemma":0.00026353516,"threshold_uncertainty_score":0.0044226646},"labels":[],"label_agreement":null},{"id":"W2107082409","doi":"10.1080/07373937.2015.1036289","title":"Porosity, Bulk Density, and Volume Reduction During Drying: Review of Measurement Methods and Coefficient Determinations","year":2015,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":108,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Porosity; Porosimetry; Bulk density; Volume (thermodynamics); Materials science; Water content; Mineralogy; Porous medium; Soil science; Thermodynamics; Chemistry; Composite material; Environmental science; Geotechnical engineering; Physics; Geology","score_opus":0.06409260728672257,"score_gpt":0.3032366314739806,"score_spread":0.23914402418725805,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2107082409","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0015901277,0.9772974,0.019068435,0.00021621332,0.0002448007,0.000034085966,0.00016940023,0.00009482485,0.0012846465],"genre_scores_gemma":[0.008348158,0.97393125,0.015982518,0.00012643838,0.0003870745,0.00009009735,0.00023228712,0.00004873648,0.00085339684],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9969618,0.00036372987,0.0004029053,0.0006771036,0.0015256807,0.00006879543],"domain_scores_gemma":[0.9961029,0.0021293573,0.0005415962,0.00016988904,0.0010015434,0.000054775905],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.003281116,0.0017720753,0.0030414723,0.0077775996,0.00050800614,0.0013883521,0.0020580953,0.001329246,0.0013297924],"category_scores_gemma":[0.003497763,0.0012369155,0.0010338752,0.006943644,0.0016184049,0.0030135524,0.00078260305,0.0017058273,0.0012215228],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012165899,0.00015133343,0.0015134115,0.03422588,0.00018534546,0.00018470846,0.0002101676,0.0037410744,0.023374265,0.007853749,0.008684623,0.9197538],"study_design_scores_gemma":[0.00003308601,0.00057591114,0.010229964,0.008087005,0.00064539356,0.0040369555,0.0004168341,0.0085865725,0.091513276,0.012117321,0.8632373,0.0005202688],"about_ca_topic_score_codex":0.00231677,"about_ca_topic_score_gemma":0.0015981757,"teacher_disagreement_score":0.0077775996,"about_ca_system_score_codex":0.0010364717,"about_ca_system_score_gemma":0.0013478943,"threshold_uncertainty_score":0.017352402},"labels":[],"label_agreement":null},{"id":"W2107439412","doi":"","title":"Development and Trends in Drying of Herbs and Specialty Crops in Western Canada","year":2005,"lang":"en","type":"article","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Speciality chemicals; Specialty; Product (mathematics); Simplicity; Agricultural engineering; Environmental science; Quality (philosophy); Business; Agricultural science; Operations management; Waste management; Process engineering; Pulp and paper industry; Engineering; Mathematics; Environmental engineering; Medicine","score_opus":0.025357796519604927,"score_gpt":0.21671173039067648,"score_spread":0.19135393387107155,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2107439412","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9867156,0.0019088936,0.00038324294,0.0002934659,0.0000074121326,0.000024913408,0.0016420026,0.000032217693,0.008992277],"genre_scores_gemma":[0.98781174,0.002635482,0.0011638494,0.00007725463,0.0000022916981,0.000010946758,0.0012092738,0.000010799495,0.0070783906],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997465,0.000009610024,0.000013069944,0.000043325625,0.0001107372,0.00007672181],"domain_scores_gemma":[0.9991665,0.00003723378,0.00012258456,0.000012100981,0.00053154514,0.00013001171],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028144204,0.00013412349,0.00010039413,0.0016459172,0.0011469901,0.0006326483,0.00045575298,0.00013943118,0.0016706787],"category_scores_gemma":[0.0005807763,0.000087532375,0.00017564758,0.0030663963,0.00029647193,0.0002293433,0.00019329885,0.00022721292,0.00011811862],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00029793484,0.00012170459,0.8411858,0.00035681057,0.00006831424,0.00059362414,0.0032360065,0.0017011161,0.023657419,0.0025102617,0.0038549143,0.1224159],"study_design_scores_gemma":[0.0000016227065,0.00002270816,0.98792005,0.000016302924,0.000010845433,0.00008326723,0.0014368674,0.0006336356,0.0014582273,0.000024838562,0.008384391,0.0000072012695],"about_ca_topic_score_codex":0.98429084,"about_ca_topic_score_gemma":0.99481755,"teacher_disagreement_score":0.016218506,"about_ca_system_score_codex":0.016218506,"about_ca_system_score_gemma":0.011051707,"threshold_uncertainty_score":0.11767405},"labels":[],"label_agreement":null},{"id":"W2107687653","doi":"10.1002/cjce.20089","title":"Modelling spatial distributions of moisture and quality during drying of granular baker's yeast","year":2008,"lang":"en","type":"article","venue":"The Canadian Journal of Chemical Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Granule (geology); Shrinkage; Moisture; Granular material; Materials science; Particle size; Mechanics; Water content; Thermodynamics; Composite material; Chemistry; Physics; Geotechnical engineering; Geology","score_opus":0.02404497205915544,"score_gpt":0.18609685553159205,"score_spread":0.16205188347243663,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2107687653","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9354562,0.0000800528,0.063560136,0.000026224243,0.0000054168936,0.000015852956,0.00011996999,0.00011905274,0.0006170157],"genre_scores_gemma":[0.9980379,0.000030807834,0.0016470363,0.000002345401,5.0857267e-7,0.0000057901716,0.000039650615,0.000009474329,0.0002265322],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999516,0.0000070968836,0.0000025963368,0.000016861679,0.000013870728,0.0000080086065],"domain_scores_gemma":[0.99983466,0.00007637785,0.00003231267,0.000015731546,0.000031061398,0.00000975219],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021359407,0.0003132704,0.00029383274,0.00016141539,0.000116188916,0.00040773107,0.00035821853,0.0003054846,0.00026868514],"category_scores_gemma":[0.0005983918,0.00020534692,0.00034276352,0.00017065184,0.00022952814,0.00036688778,0.00017958567,0.00021502217,0.00006891372],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007896271,0.000021964406,0.0033928372,0.000024939829,0.000011090056,0.000086632725,0.000026374637,0.969302,0.024221485,0.00031722375,0.0000359918,0.0024805192],"study_design_scores_gemma":[0.000005927046,0.000016820792,0.0009765796,9.0443865e-7,0.0000034377122,0.0000103994125,0.0000065980257,0.99454224,0.0043130685,0.000083073006,0.000037971327,0.0000029800217],"about_ca_topic_score_codex":0.0117846485,"about_ca_topic_score_gemma":0.0045769545,"teacher_disagreement_score":0.0117846485,"about_ca_system_score_codex":0.00055111095,"about_ca_system_score_gemma":0.00027075293,"threshold_uncertainty_score":0.023432076},"labels":[],"label_agreement":null},{"id":"W2114903657","doi":"10.1111/j.1745-4530.2002.tb00571.x","title":"MODELING AND OPTIMIZATION OF CONSTANT RETORT TEMPERATURE (CRT) THERMAL PROCESSING USING COUPLED NEURAL NETWORKS AND GENETIC ALGORITHMS","year":2002,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Retort; Algorithm; Artificial neural network; Thermal diffusivity; Genetic algorithm; Thermal conduction; Thermal; Generalization; Mathematics; Computer science; Materials science; Biological system; Thermodynamics; Engineering; Mathematical optimization; Artificial intelligence; Physics; Mathematical analysis; Composite material","score_opus":0.021399920600229334,"score_gpt":0.20540175432832955,"score_spread":0.18400183372810022,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2114903657","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.45759353,0.0004718881,0.53424865,0.00015222923,0.000040809136,0.00014630321,0.00009043194,0.00035512444,0.0069010425],"genre_scores_gemma":[0.95723015,0.00014412131,0.040096845,0.000030303161,0.0000060061025,0.00018469187,0.000062673964,0.000027867978,0.0022172485],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99973255,0.00008610821,0.000013023899,0.00006951477,0.000060090235,0.000038812123],"domain_scores_gemma":[0.9994679,0.0003196912,0.00007175201,0.000020830963,0.00010039787,0.000019388577],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008554021,0.0008852422,0.0007545714,0.0006457625,0.00036312212,0.0009474303,0.000708989,0.0010414926,0.00088015327],"category_scores_gemma":[0.0011937415,0.0006049111,0.00082358386,0.0004988163,0.0005778375,0.0005931256,0.00050539104,0.00058745564,0.00014025111],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000009917163,0.000008178731,0.00010541891,0.0000058705104,0.0000048038382,0.0000065710615,0.000004532011,0.9981035,0.00036541146,0.00009837374,0.000012814183,0.0012745566],"study_design_scores_gemma":[0.0000015856741,0.000010048959,0.000043183758,8.471644e-7,0.0000020504422,6.70439e-7,0.0000015331667,0.9996786,0.0001631052,0.00007671046,0.000020455407,0.000001162964],"about_ca_topic_score_codex":0.01641912,"about_ca_topic_score_gemma":0.010338798,"teacher_disagreement_score":0.01641912,"about_ca_system_score_codex":0.0013043365,"about_ca_system_score_gemma":0.0011770839,"threshold_uncertainty_score":0.032647073},"labels":[],"label_agreement":null},{"id":"W2126232139","doi":"10.1007/s00231-010-0600-z","title":"Comparison of experimental data with results of some drying models for regularly shaped products","year":2010,"lang":"en","type":"article","venue":"Heat and Mass Transfer","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ontario Tech University","funders":"","keywords":"Dimensionless quantity; Thermal diffusivity; Slab; Water content; Materials science; Moisture; Cylinder; Thermodynamics; Composite material; Mass transfer; Mechanics; Physics; Geometry; Mathematics; Geotechnical engineering","score_opus":0.09862211687715546,"score_gpt":0.2941002043525901,"score_spread":0.19547808747543466,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2126232139","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94381577,0.0017565184,0.04532456,0.00007683345,0.00007968017,0.000075180964,0.0020479425,0.0011568972,0.0056667156],"genre_scores_gemma":[0.9913573,0.00066567835,0.0057797567,0.000014510261,0.000008935062,0.000055628127,0.0011172115,0.00013919405,0.00086173037],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99962103,0.000050614854,0.000035000157,0.00008995296,0.00016997167,0.00003343065],"domain_scores_gemma":[0.9978669,0.001176367,0.00011070962,0.00029367532,0.00052381173,0.00002857644],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008554449,0.0008812988,0.0011010471,0.00066883425,0.0005401233,0.00050614815,0.0012417159,0.00084165373,0.0035469688],"category_scores_gemma":[0.0028949962,0.0002802735,0.0011084414,0.001326719,0.00032368297,0.0009880263,0.00023187691,0.00052460434,0.0008306314],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0023327223,0.0009484552,0.012265456,0.0029184346,0.00020743773,0.00036538718,0.00048169144,0.51206064,0.38056934,0.0013649128,0.0028613675,0.08362417],"study_design_scores_gemma":[0.000072706665,0.000826027,0.009206618,0.000049783386,0.00015573944,0.00016097166,0.00017052674,0.4199391,0.56542003,0.0004902908,0.0034251148,0.000083066174],"about_ca_topic_score_codex":0.0026923646,"about_ca_topic_score_gemma":0.0021783474,"teacher_disagreement_score":0.0035469688,"about_ca_system_score_codex":0.00043723272,"about_ca_system_score_gemma":0.0002257792,"threshold_uncertainty_score":0.011865854},"labels":[],"label_agreement":null},{"id":"W2132341982","doi":"10.1080/07373930600626545","title":"Osmotic Dehydration of Apple Cylinders: I. Conventional Batch Processing Conditions","year":2006,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":56,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Osmotic dehydration; Thermal diffusivity; Moisture; Volume (thermodynamics); Materials science; Cylinder; Diffusion; Thermodynamics; Chromatography; Chemistry; Analytical Chemistry (journal); Mass transfer; Mathematics; Composite material; Geometry; Physics","score_opus":0.014506521898423861,"score_gpt":0.224635405062709,"score_spread":0.21012888316428513,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2132341982","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9760324,0.00076839357,0.01985384,0.000043933636,0.000037758662,0.00035084956,0.0007311834,0.0001673171,0.0020143243],"genre_scores_gemma":[0.956692,0.001280272,0.038630772,0.000052089435,0.00002804641,0.0003837457,0.00082540483,0.00006485931,0.0020427513],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998559,0.000012841627,0.00001121238,0.000038088674,0.00006209405,0.000019927817],"domain_scores_gemma":[0.999915,0.000016985676,0.000017201966,0.000015656773,0.000021730357,0.000013545571],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021356781,0.00039106308,0.0004277654,0.00013975902,0.00018962935,0.00027137858,0.00038963452,0.00023033952,0.00073524343],"category_scores_gemma":[0.0002642527,0.00016827512,0.00023023612,0.00020513515,0.00016666025,0.0002194479,0.0002641565,0.0004140074,0.00026135074],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013313715,0.000032611544,0.00025046582,0.00010499342,0.0000044896265,0.000018817893,0.000019701112,0.00055138784,0.99687755,0.00004708704,0.000040086918,0.0019196724],"study_design_scores_gemma":[0.00003288588,0.00053865893,0.004357127,0.000009488256,0.000024004614,0.00007605681,0.000023985027,0.0042282366,0.9886304,0.000044726075,0.0020146668,0.0000196653],"about_ca_topic_score_codex":0.001125214,"about_ca_topic_score_gemma":0.002109789,"teacher_disagreement_score":0.001125214,"about_ca_system_score_codex":0.0003132683,"about_ca_system_score_gemma":0.00023882778,"threshold_uncertainty_score":0.0024596453},"labels":[],"label_agreement":null},{"id":"W2135790421","doi":"10.7451/cbe.2013.55.3.11","title":"Drying characteristics of forage sorghum stalks","year":2013,"lang":"en","type":"article","venue":"Canadian Biosystems Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Sorghum; Forage; Agronomy; Agricultural engineering; Environmental science; Biology; Engineering","score_opus":0.008226478797529597,"score_gpt":0.144219932460518,"score_spread":0.1359934536629884,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2135790421","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99919826,0.00012471348,0.00028333178,0.0000023938946,9.024118e-7,0.000002785754,0.00018038007,0.000004978103,0.00020223085],"genre_scores_gemma":[0.99784267,0.00013388948,0.00070108764,0.000009708231,7.473708e-7,0.000004695606,0.00056038384,0.0000073960223,0.00073945103],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999964,0.0000037941984,0.000004931532,0.0000095826435,0.0000122518995,0.0000054216493],"domain_scores_gemma":[0.9998343,0.0000402266,0.00003810558,0.000010162297,0.000057579375,0.000019515863],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010363588,0.00009914914,0.00012804774,0.00033139644,0.000118556556,0.00017032622,0.000059322483,0.00009459972,0.00053931173],"category_scores_gemma":[0.00022244817,0.000056659206,0.00016619686,0.00027938242,0.000054839827,0.00009995299,0.00007463526,0.0001058669,0.00017571592],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00025900485,0.000017640501,0.028425843,0.000057966936,0.000015353193,0.00014731892,0.00015228405,0.00039216335,0.96626097,0.000053293632,0.000051209237,0.004166986],"study_design_scores_gemma":[0.0000059822305,0.0004633254,0.7814995,0.000012738029,0.000026833777,0.00051725947,0.0003548765,0.0024545784,0.21310803,0.000058824935,0.0014768927,0.000021155924],"about_ca_topic_score_codex":0.0028456226,"about_ca_topic_score_gemma":0.0048245974,"teacher_disagreement_score":0.0028456226,"about_ca_system_score_codex":0.0001664192,"about_ca_system_score_gemma":0.00007916166,"threshold_uncertainty_score":0.0056581497},"labels":[],"label_agreement":null},{"id":"W2136071708","doi":"10.1111/j.1745-4530.2005.00404.x","title":"REHYDRATION OF FREEZE‐DRIED STRAWBERRIES AT VARYING TEMPERATURES","year":2005,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":95,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Chemistry; Distilled water; Diffusion; Arrhenius equation; Freeze-drying; Chromatography; Analytical Chemistry (journal); Food science; Thermodynamics; Organic chemistry","score_opus":0.012634910754224892,"score_gpt":0.2070383500932967,"score_spread":0.1944034393390718,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2136071708","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9959293,0.0007674685,0.0023740004,0.000019434543,0.000018290977,0.000029126026,0.00022899848,0.000046673093,0.0005867509],"genre_scores_gemma":[0.98865426,0.00073939335,0.006579817,0.000054884382,0.0000080887785,0.000039565988,0.00073600904,0.00008008548,0.0031077475],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999424,0.0000069251055,0.0000031121872,0.00002130844,0.000013867862,0.000012402002],"domain_scores_gemma":[0.99992645,0.000016899572,0.000015239864,0.0000064867095,0.000023285604,0.000011656217],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032793896,0.0005011002,0.00041394305,0.00015688255,0.00015445835,0.00018751631,0.00023078799,0.00015642054,0.0009636731],"category_scores_gemma":[0.00017025591,0.00017605083,0.00034833234,0.00015334028,0.0001584282,0.0002780304,0.00011250648,0.0004790435,0.00021221835],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012221422,0.000011828593,0.00018672766,0.000037042257,0.0000090757085,0.000031964624,0.000044433375,0.00016274225,0.9986877,0.000024206482,0.0000164569,0.00066553557],"study_design_scores_gemma":[0.000012682578,0.00032666718,0.011060249,0.000011636146,0.00002321903,0.000054791064,0.000060310133,0.0022650007,0.9853124,0.000040174444,0.00082567026,0.0000071301074],"about_ca_topic_score_codex":0.0023413785,"about_ca_topic_score_gemma":0.0032856523,"teacher_disagreement_score":0.0023413785,"about_ca_system_score_codex":0.00036939903,"about_ca_system_score_gemma":0.00016631353,"threshold_uncertainty_score":0.00465554},"labels":[],"label_agreement":null},{"id":"W2137114763","doi":"10.1002/cjce.5450780616","title":"A theoretical investigation of enhancement of mass transfer from a packed bed using acoustic oscillations","year":2000,"lang":"en","type":"article","venue":"The Canadian Journal of Chemical Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Mass transfer; Packed bed; Porous medium; Mechanics; Sound pressure; Materials science; Heat transfer; Void (composites); Porosity; Energy transfer; Acoustics; Sound propagation; Acoustic wave; Baryon acoustic oscillations; Physics; Composite material; Chemistry; Chromatography; Molecular physics; Optics","score_opus":0.016143343714999404,"score_gpt":0.18171908779493248,"score_spread":0.16557574407993308,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2137114763","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.64985,0.0016024176,0.30468872,0.00063166703,0.000120761964,0.0001278821,0.000062144434,0.00026094523,0.042655516],"genre_scores_gemma":[0.9895634,0.00044722948,0.0072252494,0.00003317961,0.00001821411,0.0000378152,0.000011459603,0.000013676035,0.002649801],"study_design_codex":"simulation_or_modeling","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9998915,0.00002428478,0.000002387828,0.000012591355,0.000050594088,0.000018624174],"domain_scores_gemma":[0.99970144,0.00021409879,0.000017078048,0.000016028094,0.000040399824,0.000010936739],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034495612,0.0002989156,0.00037014252,0.00023829326,0.0003613199,0.0004698965,0.0006172865,0.000624762,0.001929695],"category_scores_gemma":[0.0009932086,0.00028863287,0.0004106553,0.00015162838,0.0006796129,0.0006341179,0.0003787327,0.00032073492,0.00024200938],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018311698,0.00026077672,0.00091285596,0.00060172414,0.00003027056,0.0005687534,0.0002634003,0.6716958,0.1800942,0.13050275,0.00059576315,0.014290427],"study_design_scores_gemma":[0.000021966227,0.0000944729,0.0002697568,0.000010337481,0.000009784578,0.000039573573,0.00001796521,0.98677987,0.008448629,0.0038010473,0.0005005019,0.0000061681844],"about_ca_topic_score_codex":0.0010512067,"about_ca_topic_score_gemma":0.0004186366,"teacher_disagreement_score":0.001929695,"about_ca_system_score_codex":0.00054419204,"about_ca_system_score_gemma":0.00033332262,"threshold_uncertainty_score":0.006455481},"labels":[],"label_agreement":null},{"id":"W2138326612","doi":"","title":"Osmotically dehydrated microwave vacuum drying of carrots","year":2010,"lang":"en","type":"article","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"McGill University","funders":"","keywords":"Osmotic dehydration; Thermal diffusivity; Microwave; Shrinkage; Chemistry; Dehydration; Water content; Moisture; Vacuum drying; Water activity; Food science; Freeze-drying; Materials science; Chromatography; Composite material; Thermodynamics; Biochemistry; Physics","score_opus":0.012094808139614449,"score_gpt":0.19804881095660798,"score_spread":0.18595400281699354,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2138326612","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.975289,0.004721348,0.018422069,0.00004539149,0.000053218548,0.00007232734,0.0001327291,0.000073110146,0.0011907266],"genre_scores_gemma":[0.98067147,0.0024773579,0.014746934,0.00003588924,0.000012125291,0.000043477532,0.00021973296,0.000034614754,0.001758391],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991906,0.000011390418,0.0000058629093,0.000015667472,0.00003360282,0.000014428804],"domain_scores_gemma":[0.99995184,0.0000076142387,0.000017785846,0.0000054667635,0.000010709265,0.000006569532],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018133354,0.00032567515,0.00030753834,0.00022182486,0.00016054123,0.0002030973,0.00024125256,0.00013498325,0.0005297614],"category_scores_gemma":[0.00011931881,0.00018913709,0.0004217098,0.00019917269,0.00011234085,0.00025425846,0.00013016345,0.00034398944,0.00013610367],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000038923794,0.000007602322,0.00006753774,0.000045016783,0.000005992154,0.00003547555,0.00001319423,0.00053621095,0.99752086,0.000059715632,0.000022985505,0.0016465395],"study_design_scores_gemma":[0.0000124312455,0.00022401684,0.003561734,0.000015823582,0.000030425623,0.00020263264,0.000027317554,0.006890262,0.9863631,0.00010404049,0.0025543435,0.000013807326],"about_ca_topic_score_codex":0.0012957754,"about_ca_topic_score_gemma":0.0021195859,"teacher_disagreement_score":0.0012957754,"about_ca_system_score_codex":0.00021938475,"about_ca_system_score_gemma":0.00011304514,"threshold_uncertainty_score":0.00257653},"labels":[],"label_agreement":null},{"id":"W2142162114","doi":"10.1111/j.1365-2621.2002.tb09529.x","title":"Energy Consumption, Density, and Rehydration Rate of Vacuum Microwave‐ and Hot‐Air Convection‐ Dehydrated Tomatoes","year":2002,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":161,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Dehydration; Microwave; Boiling; Convection; Chemistry; Energy consumption; Vacuum level; Process (computing); Materials science; Pulp and paper industry; Meteorology; Physics; Electrical engineering; Biochemistry","score_opus":0.029899311678933026,"score_gpt":0.21437577618471368,"score_spread":0.18447646450578065,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2142162114","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99885154,0.00015190018,0.000683326,0.000004875509,0.0000016298826,0.000004118617,0.000086697415,0.000007815562,0.00020798482],"genre_scores_gemma":[0.9967579,0.00013842582,0.0017826804,0.0000054704533,9.930242e-7,0.000012380899,0.00028893512,0.000014878489,0.0009984964],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995255,0.0000061769147,0.0000031510915,0.000012730863,0.000015563543,0.000009799361],"domain_scores_gemma":[0.9999281,0.000022593058,0.000014471434,0.000005518644,0.000018151193,0.000011226875],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015628741,0.00017857277,0.00012796413,0.00019363347,0.000091814756,0.00012250496,0.00014094288,0.000116030606,0.0011898772],"category_scores_gemma":[0.00016989314,0.000113262024,0.00015680298,0.00013655021,0.000095114316,0.00021267026,0.000076491,0.000186027,0.00016658049],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015999841,0.000015068745,0.0008266848,0.000024527919,0.0000052695673,0.000015084574,0.000023000155,0.00031871418,0.99688476,0.0000231727,0.0000152231805,0.0016885097],"study_design_scores_gemma":[0.0000099630415,0.00036189408,0.016716674,0.000003361252,0.000013530135,0.00004728533,0.000044551,0.0021428443,0.9802452,0.000021296348,0.00038778427,0.0000057213206],"about_ca_topic_score_codex":0.000886151,"about_ca_topic_score_gemma":0.0012303992,"teacher_disagreement_score":0.0011898772,"about_ca_system_score_codex":0.0001961574,"about_ca_system_score_gemma":0.00006501478,"threshold_uncertainty_score":0.003980577},"labels":[],"label_agreement":null},{"id":"W2146453758","doi":"10.5539/jfr.v4n1p174","title":"Mathematical Modeling of Drying Pattern of Ogi Produced From Two Types of Maize Grain","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Mathematics; Chemistry; Moisture; Animal science; Food science; Biology","score_opus":0.15027931944709935,"score_gpt":0.3466408428875993,"score_spread":0.19636152344049992,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2146453758","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8221746,0.00060457096,0.16336347,0.00017202998,0.000029622706,0.0000645022,0.0009321687,0.00027390633,0.012385101],"genre_scores_gemma":[0.9778878,0.00044189751,0.014538288,0.000013000941,0.0000029359478,0.000071799834,0.00032545745,0.000043780827,0.0066749677],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99995303,0.0000052000773,0.000003131677,0.000015463966,0.000015699925,0.000007508219],"domain_scores_gemma":[0.99992716,0.000026804475,0.000021372918,0.000006091629,0.000015612353,0.0000030184121],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001298248,0.00029125175,0.00019133916,0.00026243093,0.00015965628,0.00029041298,0.00045132072,0.0003446215,0.0012704773],"category_scores_gemma":[0.00024707642,0.00019855643,0.0005869455,0.00022699121,0.00014548184,0.00033177738,0.00012774626,0.0002032736,0.00028056678],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010847158,0.0000390179,0.002852578,0.00023040868,0.000026420477,0.00025217608,0.00011449225,0.8625747,0.12254803,0.0033286102,0.0002789842,0.0076461164],"study_design_scores_gemma":[0.0000038596204,0.00003986015,0.001888591,0.000005031897,0.000013945044,0.0000458795,0.000020957064,0.9816944,0.015334088,0.000346224,0.000598236,0.00000906617],"about_ca_topic_score_codex":0.0058827274,"about_ca_topic_score_gemma":0.004693754,"teacher_disagreement_score":0.0058827274,"about_ca_system_score_codex":0.0004354927,"about_ca_system_score_gemma":0.0002502044,"threshold_uncertainty_score":0.011696994},"labels":[],"label_agreement":null},{"id":"W2150229772","doi":"","title":"The rehydration characteristics and quality of dehydrated dasheen leaves","year":2000,"lang":"en","type":"article","venue":"Canadian agricultural engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":44,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Quality (philosophy); Chemistry; Animal science; Biology; Philosophy","score_opus":0.015297473103044086,"score_gpt":0.18028500482215726,"score_spread":0.16498753171911318,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2150229772","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981159,0.00017651603,0.0009870195,0.000009761754,0.000003273385,0.000008599221,0.00015159229,0.000013433452,0.0005338469],"genre_scores_gemma":[0.9951338,0.00024141757,0.0011333649,0.000026797634,0.0000012610489,0.000009440564,0.0005534101,0.000023240636,0.0028772869],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999954,0.0000024624385,0.000003061154,0.000012353145,0.000016592327,0.000011511027],"domain_scores_gemma":[0.9999465,0.0000068795234,0.000010338455,0.000003895915,0.000022728,0.000009610425],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013648602,0.0001574825,0.00015504252,0.00013000838,0.00020143278,0.00027716154,0.00016294509,0.00014478173,0.00087229855],"category_scores_gemma":[0.0001368778,0.0001018825,0.00023300118,0.00017156026,0.00012908969,0.0003351325,0.00009970406,0.00034888854,0.00017869932],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013766564,0.000009752488,0.00093910797,0.000019440691,0.000002836358,0.000021068085,0.00006238137,0.00030681037,0.99686027,0.000032986765,0.000018184217,0.0015894906],"study_design_scores_gemma":[0.000006204088,0.00026128994,0.0522756,0.000006320784,0.000017050923,0.00007754079,0.00023172704,0.004255225,0.94179475,0.000054494983,0.0010070191,0.000012790235],"about_ca_topic_score_codex":0.0121614495,"about_ca_topic_score_gemma":0.0135744475,"teacher_disagreement_score":0.0121614495,"about_ca_system_score_codex":0.0004564947,"about_ca_system_score_gemma":0.00016494036,"threshold_uncertainty_score":0.024181366},"labels":[],"label_agreement":null},{"id":"W2154051895","doi":"10.5539/jas.v3n2p157","title":"Shrimp Drying Characterizes Undergoing Microwave Treatment","year":2011,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Microwave; Microwave power; Shrimp; Thermal diffusivity; Materials science; Moisture; Water content; Pulp and paper industry; Microwave oven; Power consumption; Composite material; Environmental science; Animal science; Fishery; Power (physics); Biology; Thermodynamics; Engineering; Physics; Geotechnical engineering; Telecommunications","score_opus":0.05575217373157566,"score_gpt":0.22775070519668145,"score_spread":0.1719985314651058,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2154051895","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99322224,0.00047835038,0.0049402975,0.000020290528,0.000020576948,0.00002029374,0.00009063212,0.00002481178,0.00118258],"genre_scores_gemma":[0.99233645,0.0006153936,0.004752737,0.000035572033,0.000008690475,0.00002588871,0.00017498052,0.000016950664,0.0020333668],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999316,0.0000068343525,0.000004486906,0.00001965646,0.000024387922,0.000012966465],"domain_scores_gemma":[0.9999311,0.000016256123,0.000015253691,0.0000106173575,0.000019815527,0.0000069994107],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013854416,0.00021195426,0.00023243937,0.00010843694,0.00019050612,0.00021806984,0.00014942905,0.00021815489,0.0013922388],"category_scores_gemma":[0.00022857096,0.00012476587,0.00029639027,0.00016044083,0.00013771266,0.00023089936,0.00014318748,0.00040757956,0.00021849108],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007475394,0.000013761834,0.0008071817,0.00006331157,0.0000062277154,0.00004786127,0.000037025722,0.00043502927,0.9955219,0.000053936827,0.000032876193,0.0029061076],"study_design_scores_gemma":[0.000010174992,0.00032500297,0.009318252,0.000011135551,0.000029142624,0.0001714389,0.000074874755,0.0032984524,0.9847511,0.00009200008,0.0019073808,0.000011138441],"about_ca_topic_score_codex":0.00028092734,"about_ca_topic_score_gemma":0.0004921652,"teacher_disagreement_score":0.0013922388,"about_ca_system_score_codex":0.00010021976,"about_ca_system_score_gemma":0.00007304105,"threshold_uncertainty_score":0.004657507},"labels":[],"label_agreement":null},{"id":"W2155367103","doi":"10.1080/08327823.2006.11688559","title":"Drying and Color Characteristics of Coriander Foliage Using Convective Thin-Layer and Microwave Drying","year":2006,"lang":"en","type":"article","venue":"Journal of Microwave Power and Electromagnetic Energy","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":37,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Coriandrum; Microwave; Materials science; Convection; Thin layer; Sativum; Horticulture; Food science; Chemistry; Layer (electronics); Composite material; Meteorology; Biology","score_opus":0.010091017295376065,"score_gpt":0.20010234648976363,"score_spread":0.19001132919438757,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2155367103","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9969132,0.00024048309,0.0023993696,0.000005757341,0.000003023496,0.0000064331944,0.00007140438,0.000018912953,0.0003414875],"genre_scores_gemma":[0.99659497,0.00024208376,0.0025061893,0.0000062042914,0.0000010519905,0.0000064702845,0.00011648217,0.000008254574,0.0005181982],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999505,0.00000360201,0.000003212729,0.0000139721315,0.000022430806,0.0000062358235],"domain_scores_gemma":[0.9999385,0.000014653752,0.000019004026,0.000005025002,0.000018888044,0.000004099754],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016030305,0.00016699143,0.00012056453,0.00026611204,0.00007975443,0.00015616957,0.00014078761,0.00012476099,0.00041696086],"category_scores_gemma":[0.00018796294,0.00007305742,0.0002662534,0.00033905942,0.00010036512,0.00019853978,0.000061661834,0.0001379112,0.00005863995],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008714514,0.000024806419,0.006156813,0.00008104861,0.000011207743,0.00006653588,0.00008580415,0.0031164617,0.98230493,0.000101343234,0.00005011689,0.007913829],"study_design_scores_gemma":[0.000016836875,0.00030928262,0.14869389,0.00001280088,0.000059442966,0.00027558528,0.00015522198,0.07003408,0.7785531,0.00013018615,0.0017316157,0.000028010778],"about_ca_topic_score_codex":0.0049097603,"about_ca_topic_score_gemma":0.0057544354,"teacher_disagreement_score":0.0049097603,"about_ca_system_score_codex":0.00021368738,"about_ca_system_score_gemma":0.00007575623,"threshold_uncertainty_score":0.009762347},"labels":[],"label_agreement":null},{"id":"W2155914797","doi":"10.7451/cbe.2015.57.3.1","title":"Sorption characteristics of red lentils as affected by postharvest conditions.","year":2015,"lang":"en","type":"article","venue":"Canadian Biosystems Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Postharvest; Sorption; Environmental science; Chemistry; Food science; Horticulture; Organic chemistry; Biology; Adsorption","score_opus":0.014986099192462679,"score_gpt":0.18246233193141342,"score_spread":0.16747623273895074,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2155914797","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982407,0.0003578372,0.00043354064,0.000012313952,0.000006909043,0.000013254885,0.0002874487,0.000024711484,0.0006232064],"genre_scores_gemma":[0.9970862,0.00023035593,0.000624683,0.00003999014,0.000004256557,0.000015237763,0.0004664241,0.000023217095,0.001509554],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986434,0.00001894287,0.000005487282,0.000032124262,0.000055122404,0.00002398992],"domain_scores_gemma":[0.9997689,0.000060095,0.000043344204,0.000015078352,0.00007203921,0.000040502317],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024223537,0.00032495777,0.0002505503,0.00020553712,0.00020328465,0.00039878974,0.00017279104,0.0001998638,0.00087861944],"category_scores_gemma":[0.00035211368,0.00013329006,0.0002406539,0.00023075828,0.0001671949,0.00030327827,0.00014485948,0.00037681512,0.00021130533],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001451171,0.000023498145,0.0024186175,0.000031758445,0.000012518105,0.000032434273,0.000079343,0.00007606047,0.99601054,0.000012787654,0.00002085041,0.0011364815],"study_design_scores_gemma":[0.00000935408,0.0006426017,0.22039096,0.000006620726,0.000040098734,0.0001761987,0.0002695489,0.0014353542,0.7757237,0.000039573635,0.0012334795,0.00003248103],"about_ca_topic_score_codex":0.005885927,"about_ca_topic_score_gemma":0.007664667,"teacher_disagreement_score":0.005885927,"about_ca_system_score_codex":0.00035138903,"about_ca_system_score_gemma":0.00018763168,"threshold_uncertainty_score":0.011703312},"labels":[],"label_agreement":null},{"id":"W2161710740","doi":"10.1111/j.1750-3841.2009.01177.x","title":"Osmotic Dehydration of Tomato in Sucrose Solutions: Fick's Law Classical Modeling","year":2009,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; Agriculture and Agri-Food Canada","funders":"","keywords":"Osmotic dehydration; Sucrose; Chemistry; Dehydration; Arrhenius equation; Diffusion; Water content; Brix; Thermodynamics; Analytical Chemistry (journal); Food science; Chromatography; Activation energy; Biochemistry; Sugar; Physics; Physical chemistry","score_opus":0.056068002460624704,"score_gpt":0.25828072882079584,"score_spread":0.20221272636017112,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2161710740","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6584489,0.002159486,0.31586385,0.00082465785,0.00013570407,0.0002942456,0.0006077466,0.0003084588,0.021356983],"genre_scores_gemma":[0.9647955,0.0015183269,0.023438033,0.00020085061,0.000033374276,0.00021977063,0.00019032446,0.00005276266,0.009551256],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999076,0.000013032255,0.0000035999358,0.000023327062,0.00003526254,0.000017132881],"domain_scores_gemma":[0.99989676,0.000044597014,0.000016714059,0.00000542384,0.000028104356,0.000008437476],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019433707,0.00043827802,0.00048191767,0.00025796657,0.0002485844,0.00036265937,0.00077916257,0.00082748244,0.0007574261],"category_scores_gemma":[0.0004461867,0.00024222104,0.00059249985,0.0002352013,0.00047355672,0.0006142635,0.00026702698,0.00041363065,0.00018609957],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000347999,0.00003977739,0.00068224466,0.00014731447,0.000020880925,0.00018575572,0.00010020168,0.9191737,0.0661297,0.007794143,0.0005714536,0.0051200003],"study_design_scores_gemma":[0.0000035063272,0.0000139868525,0.00029891694,0.0000029049158,0.000003677765,0.00002915853,0.0000068243817,0.99596775,0.0026408779,0.0005608954,0.00046293388,0.000008509831],"about_ca_topic_score_codex":0.01156234,"about_ca_topic_score_gemma":0.005903416,"teacher_disagreement_score":0.01156234,"about_ca_system_score_codex":0.0011932777,"about_ca_system_score_gemma":0.0005572522,"threshold_uncertainty_score":0.022990108},"labels":[],"label_agreement":null},{"id":"W2171719174","doi":"10.7451/cbe.2014.56.3.25","title":"Assessment of fan control strategies for in-bin natural air-drying of wheat in Western Canada.","year":2015,"lang":"en","type":"article","venue":"Canadian Biosystems Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"University of Manitoba","funders":"University of Manitoba","keywords":"Bin; Natural (archaeology); Environmental science; Agricultural engineering; Mathematics; Geography; Engineering; Archaeology; Algorithm","score_opus":0.018194995727331666,"score_gpt":0.21154515661506354,"score_spread":0.19335016088773188,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2171719174","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978248,0.00030352647,0.00038144103,0.000012943652,0.0000027336653,0.000054508524,0.0004267427,0.000018036444,0.00097542227],"genre_scores_gemma":[0.99506456,0.00042789962,0.0018053023,0.000018421872,0.000001003925,0.00002533481,0.00096879824,0.0000076236734,0.0016812623],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997726,0.000016030092,0.000009513778,0.000043487333,0.00010611287,0.000052240175],"domain_scores_gemma":[0.9994679,0.000053693824,0.000052716743,0.000013391629,0.00034083554,0.00007153713],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004716775,0.00051605556,0.0003551446,0.00048449286,0.00086395437,0.00047238474,0.00063473434,0.00018819894,0.00051769736],"category_scores_gemma":[0.0005444006,0.00016036436,0.00027876432,0.00065504335,0.0002380439,0.00020137613,0.0001886758,0.00019391044,0.00006583865],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0031597544,0.0023938916,0.49276462,0.0016105721,0.00042494052,0.00072461093,0.002086391,0.062071938,0.22405657,0.0007206208,0.002469272,0.20751682],"study_design_scores_gemma":[0.00007153426,0.0022158688,0.92971075,0.00003422361,0.00023516531,0.000107062515,0.0017482652,0.029972386,0.030904328,0.0000663101,0.0048696,0.00006448969],"about_ca_topic_score_codex":0.94474137,"about_ca_topic_score_gemma":0.97939736,"teacher_disagreement_score":0.05525863,"about_ca_system_score_codex":0.013043877,"about_ca_system_score_gemma":0.0069111753,"threshold_uncertainty_score":0.11116809},"labels":[],"label_agreement":null},{"id":"W2172395050","doi":"10.13031/2013.21718","title":"MAGNETIC RESONANCE IMAGE ANALYSIS TO EXPLAIN MOISTURE MOVEMENT DURING WHEAT DRYING","year":2006,"lang":"en","type":"article","venue":"Transactions of the ASABE","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada; National Research Council Canada; University of Manitoba","keywords":"Moisture; Water content; Mass transfer; Environmental science; Soil science; Chemistry; Materials science; Composite material; Chromatography; Geology; Geotechnical engineering","score_opus":0.00849515073505732,"score_gpt":0.19731571576986806,"score_spread":0.18882056503481073,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2172395050","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.68123645,0.0004935434,0.31442934,0.0001127411,0.000042513344,0.00006120999,0.00025709762,0.00064467685,0.0027224217],"genre_scores_gemma":[0.9653921,0.00028775466,0.032570604,0.000029708543,0.000007883196,0.000028938648,0.00015123255,0.00006636187,0.0014653553],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999714,0.0000034822895,0.0000014431547,0.00000942644,0.000008919064,0.000005310004],"domain_scores_gemma":[0.9999362,0.000021683161,0.0000130157105,0.000009536611,0.000015651865,0.0000039134816],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012687803,0.00030387714,0.00015950776,0.00023556036,0.00009260507,0.00022588365,0.0001936344,0.0003229792,0.00085057056],"category_scores_gemma":[0.0003323263,0.00015883298,0.00022787182,0.00018638404,0.000115422,0.00028140555,0.000091517555,0.00020771191,0.00019986591],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018404776,0.000061062165,0.0056606373,0.00013909611,0.00004316173,0.0006217833,0.00012717761,0.19900273,0.7548576,0.0018912768,0.000767797,0.03664368],"study_design_scores_gemma":[0.000012291388,0.000055212826,0.013521656,0.0000036385943,0.000017816672,0.00020344633,0.000021896352,0.9422892,0.04198756,0.0004853294,0.0013864456,0.000015604148],"about_ca_topic_score_codex":0.0021959979,"about_ca_topic_score_gemma":0.0022617113,"teacher_disagreement_score":0.0021959979,"about_ca_system_score_codex":0.0001813081,"about_ca_system_score_gemma":0.00012534324,"threshold_uncertainty_score":0.0043664575},"labels":[],"label_agreement":null},{"id":"W2177305570","doi":"10.1111/1750-3841.13132","title":"Microwave‐Osmotic/Microwave‐Vacuum Drying of Whole Cranberries: Comparison with Other Methods","year":2015,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Osmotic dehydration; Anthocyanin; Chemistry; Microwave; Freeze-drying; Berry; Food science; Dehydration; Chromatography; Volumetric flow rate; Botany; Mass transfer; Biochemistry; Thermodynamics","score_opus":0.1012437312691366,"score_gpt":0.33172556400363606,"score_spread":0.23048183273449946,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2177305570","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9714337,0.003593641,0.023699706,0.000038231512,0.000019358684,0.000043482207,0.00008888195,0.000084899635,0.0009981241],"genre_scores_gemma":[0.945384,0.003564245,0.04947732,0.000030342935,0.000012757778,0.000040066505,0.00016226487,0.0000449917,0.0012840886],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992704,0.0000070255714,0.0000044252965,0.000019487188,0.000034536053,0.0000075087974],"domain_scores_gemma":[0.99992275,0.000020544596,0.000024822244,0.000011148258,0.000013981154,0.000006779723],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021506239,0.00024385957,0.00019262766,0.00022297459,0.00015078779,0.00017232327,0.00019495716,0.00015694689,0.0005365719],"category_scores_gemma":[0.00019484806,0.00014076398,0.00023648393,0.00016858651,0.00013418886,0.00021496908,0.00015391994,0.00024182232,0.000075098316],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000429506,0.000009352416,0.00027363218,0.00010449291,0.00000910238,0.000019552037,0.000020013831,0.00021077151,0.994559,0.00004690997,0.000015079106,0.004689136],"study_design_scores_gemma":[0.000012293329,0.00021084545,0.015359074,0.0000131977495,0.00005705385,0.00038532141,0.00004231573,0.0062093115,0.9752396,0.000031947282,0.0024261212,0.000012911957],"about_ca_topic_score_codex":0.0014667384,"about_ca_topic_score_gemma":0.0031284376,"teacher_disagreement_score":0.0014667384,"about_ca_system_score_codex":0.00013717062,"about_ca_system_score_gemma":0.00009075825,"threshold_uncertainty_score":0.0029164553},"labels":[],"label_agreement":null},{"id":"W2178388699","doi":"10.1002/jsfa.7536","title":"Recycling of osmotic solutions in microwave–osmotic dehydration: product quality and potential for creation of a novel product","year":2015,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Fonds de recherche du Québec – Nature et technologies; Natural Sciences and Engineering Research Council of Canada","keywords":"Osmotic dehydration; Chemistry; Dehydration; Leaching (pedology); Pulp and paper industry; Process engineering; Microwave; By-product; Food science; Environmental science; Computer science; Biochemistry; Engineering; Soil water; Soil science","score_opus":0.08195901169398104,"score_gpt":0.28059346353045755,"score_spread":0.19863445183647652,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2178388699","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97971696,0.0025995637,0.015821096,0.000078120116,0.000023377303,0.00005757442,0.0000748796,0.00007483898,0.0015535995],"genre_scores_gemma":[0.9773129,0.0016591675,0.019360486,0.000031597312,0.000009003311,0.00003508893,0.00007764245,0.00002337458,0.0014907414],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988735,0.000013969863,0.000007576835,0.000027644166,0.000050437164,0.000012961874],"domain_scores_gemma":[0.9999163,0.000018465673,0.00003174012,0.0000100857815,0.000018202827,0.0000052268933],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031486843,0.000282115,0.00020129608,0.0001881584,0.00012550961,0.00034599888,0.00020880862,0.00023892047,0.0007684141],"category_scores_gemma":[0.00027602285,0.00012746458,0.00024217465,0.00016196625,0.00017962488,0.00040926383,0.00020303302,0.00036009258,0.00017591222],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000078202494,0.000028720075,0.00036672878,0.00012877153,0.0000079038755,0.000034537232,0.000019209285,0.00043307312,0.99188894,0.0001421086,0.000036840855,0.00683493],"study_design_scores_gemma":[0.000007950651,0.00028895537,0.0017324877,0.000015480427,0.000026120992,0.00012397855,0.000018704362,0.0031321137,0.99254483,0.000041936382,0.002061365,0.0000061098444],"about_ca_topic_score_codex":0.00038123174,"about_ca_topic_score_gemma":0.0008624537,"teacher_disagreement_score":0.0007684141,"about_ca_system_score_codex":0.0002055924,"about_ca_system_score_gemma":0.0001239115,"threshold_uncertainty_score":0.0025706291},"labels":[],"label_agreement":null},{"id":"W2185813966","doi":"10.1080/08327823.2007.11688595","title":"Drying Kinetics and Quality Characteristics of Microwave-Vacuum Dried Saskatoon Berries","year":2007,"lang":"en","type":"article","venue":"Journal of Microwave Power and Electromagnetic Energy","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Moisture; Water content; Microwave; Berry; Dried fruit; Materials science; Vacuum drying; Horticulture; Environmental science; Chemistry; Food science; Meteorology; Composite material; Physics; Freeze-drying; Biology","score_opus":0.012680253314485341,"score_gpt":0.2248118841802318,"score_spread":0.21213163086574646,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2185813966","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9968526,0.0011625828,0.000847171,0.00001597634,0.00001130288,0.000013189553,0.0003834508,0.000015225012,0.0006985186],"genre_scores_gemma":[0.99382234,0.0010540832,0.0015213682,0.000046037625,0.000004056238,0.000020461322,0.00088732527,0.000027408387,0.0026169484],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99993014,0.000005940249,0.0000060252783,0.000024025798,0.000020986832,0.000012879204],"domain_scores_gemma":[0.99983513,0.000034494635,0.000042639647,0.000006077839,0.00006344237,0.00001824445],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016966359,0.00020760162,0.00017804671,0.0002245208,0.00011885788,0.00020011266,0.00007661985,0.00010917233,0.00087530876],"category_scores_gemma":[0.00024869418,0.00012048351,0.00022891905,0.00028348767,0.00008400333,0.00019505215,0.00006202618,0.00031818636,0.00018250525],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00027741908,0.000022062211,0.0064361617,0.00015934545,0.000041056323,0.0001070208,0.00014708388,0.0003516712,0.9878307,0.000040263756,0.00012150384,0.0044656903],"study_design_scores_gemma":[0.000014739854,0.00048373628,0.34696075,0.00003697318,0.0001309772,0.00028889676,0.00034643896,0.003601906,0.64446473,0.0000569323,0.0035706067,0.000043269327],"about_ca_topic_score_codex":0.0061845407,"about_ca_topic_score_gemma":0.015292835,"teacher_disagreement_score":0.0061845407,"about_ca_system_score_codex":0.00022173708,"about_ca_system_score_gemma":0.00009841543,"threshold_uncertainty_score":0.012297094},"labels":[],"label_agreement":null},{"id":"W2187113210","doi":"10.1080/08327823.2006.11688555","title":"Microwave Vacuum Dryer Setup and Preliminary Drying Studies on Strawberries Carrots","year":2006,"lang":"en","type":"article","venue":"Journal of Microwave Power and Electromagnetic Energy","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Microwave; Materials science; Vacuum chamber; Vacuum drying; Chamber pressure; Condensation; Vacuum level; Microwave oven; Vacuum pump; Atmospheric pressure; Analytical Chemistry (journal); Composite material; Chemistry; Thermodynamics; Meteorology; Physics; Freeze-drying; Metallurgy; Chromatography","score_opus":0.010508193826235216,"score_gpt":0.213301232438254,"score_spread":0.20279303861201878,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2187113210","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9901805,0.00043846268,0.008719935,0.000020590958,0.0000143107645,0.000091772716,0.0002024098,0.00008012303,0.0002520033],"genre_scores_gemma":[0.96994287,0.0007432413,0.02779473,0.000026098334,0.000015881697,0.00013324241,0.00039698835,0.00006220243,0.00088477996],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998466,0.000030154544,0.000013339753,0.000036758727,0.000044760865,0.000028307319],"domain_scores_gemma":[0.9996613,0.00013455386,0.00004601088,0.000041216128,0.00009086988,0.000025963618],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00050270866,0.0003922152,0.00065178826,0.00023598345,0.0004335848,0.0002341452,0.000423832,0.00032467008,0.0011713967],"category_scores_gemma":[0.00066006836,0.0002552402,0.0003894709,0.0002682362,0.00018147795,0.0002923944,0.00014928351,0.00043730356,0.00019343215],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000119451746,0.00004734672,0.00036727733,0.00012860884,0.0000064983165,0.000064294385,0.00008495776,0.0006473841,0.99670815,0.000037755475,0.00002724362,0.0017610198],"study_design_scores_gemma":[0.000022645998,0.0011429185,0.0068975533,0.000013097652,0.00003713708,0.00013963011,0.00007354776,0.0021118731,0.9881223,0.000029293218,0.0013875763,0.00002237269],"about_ca_topic_score_codex":0.0015911638,"about_ca_topic_score_gemma":0.0017772637,"teacher_disagreement_score":0.0015911638,"about_ca_system_score_codex":0.0002513861,"about_ca_system_score_gemma":0.0001515301,"threshold_uncertainty_score":0.003918767},"labels":[],"label_agreement":null},{"id":"W2187771615","doi":"","title":"Moisture desorption isotherms of St. John's wort (Hypericum perforatum L.) leaves at three temperatures","year":2010,"lang":"en","type":"article","venue":"Journal of Food Agriculture & Environment","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Hypericum perforatum; Desorption; Water content; Moisture; Chemistry; Equilibrium moisture content; Water activity; Dehydration; Chromatography; Botany; Adsorption; Sorption; Organic chemistry; Traditional medicine; Biology; Geology; Biochemistry","score_opus":0.009750881967379131,"score_gpt":0.17865104711888105,"score_spread":0.1689001651515019,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2187771615","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9944212,0.0010231645,0.002827797,0.000057256824,0.0000125526585,0.000011559498,0.0006569544,0.000061013427,0.0009285993],"genre_scores_gemma":[0.99428236,0.0010093366,0.001905008,0.00004280173,0.000005845788,0.000015979173,0.0006099628,0.000015090504,0.0021136499],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999311,0.000007306151,0.00000443708,0.000015380572,0.0000297636,0.0000119816],"domain_scores_gemma":[0.9999006,0.000046487003,0.000014721129,0.000004579657,0.00002493615,0.000008686932],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017737977,0.00025168876,0.00019161885,0.00027404155,0.000118248885,0.000098584605,0.00019143916,0.00020518544,0.001085355],"category_scores_gemma":[0.0001701814,0.00010935081,0.000277063,0.00025460654,0.00008335467,0.0002393685,0.000101214835,0.00028996062,0.00028053977],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000139176,0.000017142866,0.0006875012,0.000087189524,0.0000082343095,0.00003784699,0.000044995402,0.00044300983,0.99620974,0.000031163334,0.00006805133,0.0022260263],"study_design_scores_gemma":[0.000013110755,0.00045600522,0.027687127,0.000008759997,0.00003461314,0.00023851744,0.00010984444,0.008148087,0.9622551,0.00007759785,0.0009525688,0.000018655033],"about_ca_topic_score_codex":0.0016711933,"about_ca_topic_score_gemma":0.0021969436,"teacher_disagreement_score":0.0016711933,"about_ca_system_score_codex":0.00012945394,"about_ca_system_score_gemma":0.00006899171,"threshold_uncertainty_score":0.003630817},"labels":[],"label_agreement":null},{"id":"W2247260626","doi":"10.5151/chemeng-cobeq2014-1594-18506-142256","title":"ANÁLISE DA UTILIZAÇÃO DE MODELOS DIFUSIVOS NA SECAGEM DE PIMENTA-DO-REINO PRETA (Piper nigrum L.)","year":2015,"lang":"pt","type":"article","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"March of Dimes Canada","funders":"","keywords":"Humanities; Philosophy","score_opus":0.1122868865090752,"score_gpt":0.28655089393265387,"score_spread":0.17426400742357867,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2247260626","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9227602,0.0014837744,0.068209365,0.00021393967,0.00006750528,0.00021245968,0.00086957734,0.0006990909,0.0054841177],"genre_scores_gemma":[0.972439,0.000706291,0.024437128,0.000019068564,0.000003607522,0.00014940712,0.00042565475,0.000059794176,0.0017600685],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9995148,0.0001357394,0.000041133015,0.00010031406,0.0001631735,0.00004494497],"domain_scores_gemma":[0.99881554,0.00071575027,0.000089494555,0.00009067869,0.00026184405,0.000026687489],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011256144,0.00077065115,0.00071658095,0.0005838719,0.0003855685,0.0011542334,0.0007611633,0.0007097387,0.0018192458],"category_scores_gemma":[0.0026733468,0.000404489,0.0010185218,0.00060945307,0.00028162645,0.00097537093,0.0004406783,0.0006208047,0.00031788193],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011611958,0.00048783465,0.022972642,0.001632055,0.0002273294,0.00037209716,0.0008565417,0.7145473,0.16525118,0.0029495542,0.00087782525,0.08866445],"study_design_scores_gemma":[0.000032674572,0.0008130115,0.007873244,0.00008789418,0.00015845278,0.000071622904,0.0003063122,0.9110467,0.073805176,0.0007710439,0.004977566,0.00005636708],"about_ca_topic_score_codex":0.011860512,"about_ca_topic_score_gemma":0.010269465,"teacher_disagreement_score":0.011860512,"about_ca_system_score_codex":0.0010120687,"about_ca_system_score_gemma":0.00077455613,"threshold_uncertainty_score":0.023582995},"labels":[],"label_agreement":null},{"id":"W2262111192","doi":"10.4067/s0718-221x2015005000066","title":"Moisture sorption isotherms and heat of sorption of Algerian bay leaves (Laurus nobilis)","year":2015,"lang":"es","type":"article","venue":"Maderas Ciencia y tecnología","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Polytechnique Montréal","funders":"","keywords":"Sorption; Gravimetric analysis; Equilibrium moisture content; Moisture; Thermodynamics; Water content; Chemistry; Laurus nobilis; Work (physics); Chromatography; Adsorption; Organic chemistry; Geology; Physics; Geotechnical engineering","score_opus":0.03310719378837811,"score_gpt":0.2370765505131984,"score_spread":0.20396935672482028,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2262111192","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998002,0.0005275041,0.0006481948,0.000013811231,0.000003198241,0.000004589937,0.0002657772,0.000013566953,0.0005213729],"genre_scores_gemma":[0.9977708,0.00045339498,0.00060155476,0.000012750725,0.0000028262712,0.000010102462,0.000308317,0.000006442364,0.0008337835],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991846,0.0000059551544,0.0000046235396,0.000021527278,0.00003802366,0.000011381725],"domain_scores_gemma":[0.99993515,0.000012738475,0.000022742508,0.000003664743,0.000017164753,0.000008564253],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015107925,0.00022104051,0.00018760019,0.00037289108,0.00016487857,0.00018639737,0.00016002053,0.00013149352,0.00050736393],"category_scores_gemma":[0.00015328165,0.00008049303,0.00021253242,0.00031965307,0.00011363547,0.00026072754,0.00012755541,0.0002251429,0.00016275923],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006962095,0.000018987566,0.004647075,0.000088510875,0.000015214977,0.000037854712,0.00007655596,0.00042523525,0.9912334,0.000045270393,0.00003055495,0.003311625],"study_design_scores_gemma":[0.0000067863443,0.00036541533,0.28856617,0.000012488987,0.000047467474,0.00025956405,0.00025019853,0.0060538296,0.7021906,0.00013097518,0.0020902625,0.000026280035],"about_ca_topic_score_codex":0.0035062395,"about_ca_topic_score_gemma":0.004396661,"teacher_disagreement_score":0.0035062395,"about_ca_system_score_codex":0.00030531923,"about_ca_system_score_gemma":0.00010567113,"threshold_uncertainty_score":0.0069716573},"labels":[],"label_agreement":null},{"id":"W2274739064","doi":"10.1016/j.jfoodeng.2016.01.029","title":"A conjugate fluid-porous approach to convective heat and mass transfer with application to produce drying","year":2016,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":41,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Western University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Mass transfer; Porous medium; Porosity; Mechanics; Moisture; Heat transfer; Thermodynamics; Convection; Materials science; Airflow; Relative humidity; Water content; Fluid dynamics; Composite material; Geotechnical engineering; Physics; Geology","score_opus":0.010597653962986339,"score_gpt":0.17838282016633722,"score_spread":0.16778516620335088,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2274739064","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.05941086,0.00064277556,0.9348906,0.00018894908,0.00016895519,0.00008538348,0.000024541174,0.00011140981,0.0044765556],"genre_scores_gemma":[0.8304101,0.0010316761,0.15836324,0.00008828766,0.0001444878,0.00023227072,0.000032071504,0.00009186753,0.009605972],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998442,0.000055018463,0.000008290543,0.000024835115,0.00005010549,0.00001750224],"domain_scores_gemma":[0.999653,0.00020480405,0.00003525494,0.000027351904,0.000057560756,0.000021996764],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005033334,0.00042519276,0.0005688906,0.0005104379,0.00047664126,0.0007615693,0.00083906925,0.0010214999,0.001243015],"category_scores_gemma":[0.0013207261,0.00034652156,0.0007407315,0.00048634975,0.0011974021,0.0011170087,0.0012604618,0.00079173065,0.00015176204],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013708844,0.00029269082,0.00083070085,0.00022514076,0.00004407678,0.00030357647,0.00012867672,0.7888577,0.04531912,0.11893228,0.0005663823,0.04436247],"study_design_scores_gemma":[0.000013323358,0.000054961612,0.00010127504,0.000002591442,0.0000056817166,0.000029874587,0.0000061125147,0.99150145,0.004654098,0.0029292486,0.00069280784,0.000008574146],"about_ca_topic_score_codex":0.00089439616,"about_ca_topic_score_gemma":0.0007344815,"teacher_disagreement_score":0.001243015,"about_ca_system_score_codex":0.00040435736,"about_ca_system_score_gemma":0.0005232151,"threshold_uncertainty_score":0.004158318},"labels":[],"label_agreement":null},{"id":"W2276264518","doi":"10.1515/ijfe-2014-0244","title":"Osmotic Dehydration of New Zealand Chestnuts with and without Shell and Pellicle","year":2015,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université du Québec à Trois-Rivières","funders":"New Zealand Aid Programme","keywords":"Osmotic dehydration; Dehydration; Sucrose; Chemistry; Water content; Moisture; Sodium; Shell (structure); Food science; Chromatography; Biochemistry; Materials science; Organic chemistry; Composite material","score_opus":0.025310619228510016,"score_gpt":0.21104169555268326,"score_spread":0.18573107632417324,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2276264518","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9987386,0.00025123105,0.0005112623,0.000009098018,0.0000041755025,0.0000147880755,0.00007616304,0.0000074098957,0.00038732772],"genre_scores_gemma":[0.99711007,0.00031645806,0.0012562023,0.000017756793,0.000002089652,0.000013957525,0.00016539088,0.000013505357,0.0011044693],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999461,0.000003903899,0.0000033870567,0.00001343968,0.000023286439,0.000009964889],"domain_scores_gemma":[0.9999335,0.000011782941,0.000023065655,0.000005989092,0.000011209465,0.000014389875],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010965959,0.00030981138,0.0002086707,0.00013528658,0.000103857084,0.00020094686,0.00014652192,0.00012903246,0.00062281376],"category_scores_gemma":[0.00012487381,0.00011320405,0.0002231441,0.00009157177,0.00018080574,0.00017973196,0.0002059758,0.0003116784,0.00009632389],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000034988665,0.0000062567215,0.00015235462,0.000014179541,0.0000026908208,0.000017785318,0.000008930737,0.00007497372,0.9994111,0.000007744831,0.0000037918871,0.0002650703],"study_design_scores_gemma":[0.000018562818,0.00063132483,0.032539457,0.000012203969,0.00003311428,0.00015906742,0.0000825467,0.0019452665,0.9632346,0.000029283538,0.001304884,0.000009697514],"about_ca_topic_score_codex":0.0046188165,"about_ca_topic_score_gemma":0.008018041,"teacher_disagreement_score":0.0046188165,"about_ca_system_score_codex":0.00023596297,"about_ca_system_score_gemma":0.000120002056,"threshold_uncertainty_score":0.009183884},"labels":[],"label_agreement":null},{"id":"W2290013195","doi":"10.13031/trans.58.11052","title":"Three-Dimensional Transient Heat, Mass, and Momentum Transfer Model to Predict Conditions of Canola Stored inside Silo Bags under Canadian Prairie Conditions: Part I. Soil Temperature Model","year":2015,"lang":"en","type":"article","venue":"Transactions of the ASABE","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"Canola Council of Canada","keywords":"Silo; Canola; Transient (computer programming); Environmental science; Momentum (technical analysis); Mass transfer; Heat transfer; Mechanics; Hydrology (agriculture); Geotechnical engineering; Engineering; Physics; Agronomy; Mechanical engineering; Biology; Computer science","score_opus":0.039000880684601315,"score_gpt":0.2300491958861106,"score_spread":0.1910483152015093,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2290013195","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9646042,0.00014240174,0.026610881,0.00011798024,0.000026111817,0.00009167294,0.0008774962,0.00037971587,0.0071495334],"genre_scores_gemma":[0.99469584,0.00007573866,0.0028476,0.000009166086,0.0000026367181,0.000041389227,0.00030430022,0.000013316282,0.0020100735],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999306,0.0000054827387,0.0000033964625,0.000020089867,0.000018128214,0.000022397464],"domain_scores_gemma":[0.999877,0.000038700222,0.000012852213,0.0000047236754,0.000052701762,0.000014019407],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014925504,0.00075385586,0.00031883558,0.00037427738,0.0007240595,0.00075052923,0.0011033152,0.00066235615,0.0015114624],"category_scores_gemma":[0.00032542375,0.00029000983,0.00045113103,0.0004108658,0.00035843544,0.00037907166,0.00026489317,0.0005271959,0.00018033847],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000320042,0.00004327889,0.0048169266,0.0000209788,0.000012869966,0.000037104743,0.000025602407,0.9895119,0.0019886561,0.00020855312,0.0002035276,0.0030986434],"study_design_scores_gemma":[0.0000033206827,0.0000074712734,0.001477788,0.0000011541332,0.0000033893307,0.000002115093,0.000011205478,0.9981042,0.00029586582,0.000022164873,0.00006806179,0.0000032107203],"about_ca_topic_score_codex":0.7078679,"about_ca_topic_score_gemma":0.6193354,"teacher_disagreement_score":0.29213208,"about_ca_system_score_codex":0.0034295423,"about_ca_system_score_gemma":0.0031767737,"threshold_uncertainty_score":0.587705},"labels":[],"label_agreement":null},{"id":"W2300751374","doi":"10.3390/s16030398","title":"An Inexpensive, Stable, and Accurate Relative Humidity Measurement Method for Challenging Environments","year":2016,"lang":"en","type":"article","venue":"Sensors","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Hygrometer; Relative humidity; Humidity; Environmental science; Meteorology","score_opus":0.09381526639221699,"score_gpt":0.2829284774092124,"score_spread":0.1891132110169954,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2300751374","genre_codex":"methods","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":"methods","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.16356027,0.004347133,0.82586277,0.00031088645,0.0005101555,0.00025682704,0.00032969323,0.0013300475,0.0034921202],"genre_scores_gemma":[0.42601195,0.0021708054,0.5667734,0.00022492232,0.00012187343,0.00021898352,0.00031105953,0.00011803268,0.004048955],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99882144,0.00013811298,0.00004710904,0.00032603403,0.0006250097,0.00004227517],"domain_scores_gemma":[0.99924904,0.0002261889,0.00015497701,0.00012886086,0.00021659966,0.00002436737],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006702052,0.00061894755,0.0005198162,0.0006631593,0.00024966846,0.00048857543,0.0012446423,0.0008264828,0.0011884177],"category_scores_gemma":[0.0011771426,0.000383638,0.0003382215,0.00051484496,0.0003854085,0.0013713602,0.0004622137,0.0007361977,0.0006503394],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006214672,0.000023856568,0.0006524907,0.00029801877,0.000012580152,0.000062059546,0.00005587599,0.0006672662,0.9552117,0.00057837385,0.00035496234,0.04202076],"study_design_scores_gemma":[0.000022519804,0.00046523503,0.0039093103,0.000029511746,0.00004929362,0.0007634301,0.000079226025,0.023489226,0.95713884,0.00025173224,0.013713843,0.000087926346],"about_ca_topic_score_codex":0.00042325025,"about_ca_topic_score_gemma":0.0013379215,"teacher_disagreement_score":0.0012446423,"about_ca_system_score_codex":0.00024312735,"about_ca_system_score_gemma":0.0003264417,"threshold_uncertainty_score":0.0039756894},"labels":[],"label_agreement":null},{"id":"W2317531839","doi":"10.1016/j.rser.2016.03.033","title":"Superheated steam drying: Design aspects, energetic performances, and mathematical modeling","year":2016,"lang":"en","type":"article","venue":"Renewable and Sustainable Energy Reviews","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":55,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of New Brunswick","funders":"","keywords":"Superheated steam; Process engineering; Mechanical engineering; Drum; Flash evaporation; Boiler (water heating); Nuclear engineering; Environmental science; Materials science; Steam turbine; Engineering; Waste management","score_opus":0.03424337774736107,"score_gpt":0.21697255492636244,"score_spread":0.1827291771790014,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2317531839","genre_codex":"methods","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.24731587,0.03553805,0.7004144,0.00065109396,0.00021229411,0.00009993133,0.00013834269,0.0003040207,0.015325949],"genre_scores_gemma":[0.93177354,0.018240498,0.041297235,0.000052100233,0.00010092181,0.0000751154,0.00012461563,0.000074031,0.008261958],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998543,0.00003202862,0.000006713314,0.000022290407,0.0000741851,0.000010510843],"domain_scores_gemma":[0.9998554,0.00008840292,0.000016839249,0.00001144206,0.000023597111,0.000004357174],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003886307,0.00033325082,0.0007050349,0.00022281095,0.00015772521,0.00065658055,0.00053943566,0.0005207478,0.001047948],"category_scores_gemma":[0.00049693557,0.00030053954,0.0005100773,0.00038435415,0.00037606512,0.000774978,0.0002641255,0.0005525274,0.000203549],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002381941,0.00014225837,0.0009139015,0.0018334,0.00006376578,0.00018183864,0.00014805797,0.62445205,0.23098639,0.027099548,0.0011916999,0.11274888],"study_design_scores_gemma":[0.000023160092,0.000183066,0.0007311866,0.000043318913,0.000030928088,0.00012980086,0.000026091842,0.9297637,0.057032824,0.0049681845,0.0070473584,0.000020377032],"about_ca_topic_score_codex":0.00071842707,"about_ca_topic_score_gemma":0.0010278093,"teacher_disagreement_score":0.001047948,"about_ca_system_score_codex":0.00030147796,"about_ca_system_score_gemma":0.00025643662,"threshold_uncertainty_score":0.0035057068},"labels":[],"label_agreement":null},{"id":"W2337907657","doi":"10.1002/9781118534892.ch4","title":"Energy and Exergy Analyses of Drying Processes and Systems","year":2015,"lang":"en","type":"other","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ontario Tech University","funders":"","keywords":"Exergy; Exergy efficiency; Process engineering; Fluidized bed; Waste management; Combustion; Environmental science; Energy balance; Energy flow; Energy (signal processing); Engineering; Thermodynamics; Chemistry; Mathematics","score_opus":0.08269098977493534,"score_gpt":0.2752685464283958,"score_spread":0.1925775566534605,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2337907657","genre_codex":"methods","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":"methods","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.057027984,0.007972036,0.8612448,0.00035921353,0.00018776074,0.00027445366,0.0011648684,0.00055074965,0.07121813],"genre_scores_gemma":[0.61742604,0.018858096,0.28182465,0.00016634559,0.0001539646,0.0004355652,0.0023884547,0.0007636971,0.07798308],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9996587,0.00003330519,0.000014876944,0.00004235227,0.00022932877,0.000021458623],"domain_scores_gemma":[0.9998672,0.000065493754,0.000010536068,0.000014888905,0.00003890296,0.0000030867848],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036708915,0.0007245237,0.0007767203,0.0011482789,0.0003926971,0.0010357206,0.0005456151,0.0004350595,0.004844582],"category_scores_gemma":[0.00055074546,0.0002863,0.00091242767,0.0007222294,0.00044499672,0.0012526757,0.00050287833,0.0007515634,0.00093623594],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000074579664,0.00018618876,0.0022441705,0.0016277839,0.0001516173,0.00032231858,0.0002471611,0.4274133,0.11530025,0.1692703,0.0036037827,0.2795585],"study_design_scores_gemma":[0.000021421874,0.00013447908,0.006110051,0.00023192598,0.00010163451,0.00044718548,0.000247318,0.6664809,0.11505747,0.10169326,0.109399684,0.000074695716],"about_ca_topic_score_codex":0.0014638884,"about_ca_topic_score_gemma":0.0013771377,"teacher_disagreement_score":0.004844582,"about_ca_system_score_codex":0.0006085174,"about_ca_system_score_gemma":0.000622098,"threshold_uncertainty_score":0.016206741},"labels":[],"label_agreement":null},{"id":"W2343013634","doi":"10.1007/s11947-016-1732-z","title":"Design of Continuous Flow Osmotic Dehydration and its Performance on Mass Transfer Exchange During Osmotic Dehydration of Broccoli Stalk Slices","year":2016,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; Universiti Malaysia Terengganu; Ministry of Higher Education, Malaysia","keywords":"Osmotic dehydration; Mass transfer; Stalk; Dehydration; Chemistry; Volumetric flow rate; Water flow; Chromatography; Materials science; Thermodynamics; Environmental engineering; Biochemistry; Environmental science; Physics","score_opus":0.01804235056382414,"score_gpt":0.18924987427636544,"score_spread":0.1712075237125413,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2343013634","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9764697,0.00022880222,0.022334479,0.000044943623,0.000019896726,0.000056324534,0.00007755749,0.000076277625,0.0006920387],"genre_scores_gemma":[0.99365187,0.000111071546,0.005706399,0.000010048176,0.0000042631177,0.000042110067,0.00004674782,0.000008285798,0.0004192428],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999267,0.0000072512944,0.00000360201,0.000028526832,0.000019358135,0.000014689874],"domain_scores_gemma":[0.9999068,0.00002047089,0.000022527429,0.00000824525,0.000025969945,0.000016026159],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018326432,0.0002784979,0.0002743121,0.00012368178,0.00026358315,0.00035792103,0.00037648226,0.00027771544,0.0003670251],"category_scores_gemma":[0.00015945971,0.00015689392,0.0002135945,0.00009285063,0.00014415647,0.00020332556,0.00016438832,0.00022598164,0.00009554466],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00024719274,0.000084162784,0.0005112133,0.00007042433,0.000005499272,0.00003086191,0.000018127681,0.00664484,0.98859334,0.00008641942,0.000040882464,0.0036668724],"study_design_scores_gemma":[0.000051073883,0.00074781716,0.005344428,0.000006634356,0.00002867424,0.000038151986,0.000034552588,0.08471478,0.9080228,0.000041983956,0.000948409,0.00002069934],"about_ca_topic_score_codex":0.0016190175,"about_ca_topic_score_gemma":0.001981435,"teacher_disagreement_score":0.0016190175,"about_ca_system_score_codex":0.0003376033,"about_ca_system_score_gemma":0.00035145736,"threshold_uncertainty_score":0.0032192469},"labels":[],"label_agreement":null},{"id":"W2343096273","doi":"10.1515/ijfe-2014-0341","title":"Kinetics of Quality Attributes of Potato Particulates during Cooking Process","year":2015,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Ascorbic acid; Kinetics; Softening; Arrhenius equation; Chemistry; Activation energy; Texture (cosmology); Arrhenius plot; Thermodynamics; Reaction rate constant; Analytical Chemistry (journal); Materials science; Chromatography; Physical chemistry; Food science; Composite material; Physics","score_opus":0.050122315600835445,"score_gpt":0.27241919309453966,"score_spread":0.22229687749370422,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2343096273","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99463165,0.0005582762,0.0039645745,0.00001657945,0.000007214671,0.000022853168,0.00026798103,0.000033821336,0.0004970922],"genre_scores_gemma":[0.9972331,0.00023897405,0.0011988361,0.000009900137,0.0000017374343,0.000018202192,0.00028751232,0.000015582587,0.0009960819],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998318,0.000020620259,0.000009702272,0.000048061276,0.000063366824,0.000026472391],"domain_scores_gemma":[0.99966025,0.000083584964,0.00010038732,0.000022181843,0.00010896753,0.00002471931],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003241434,0.00026070245,0.00028091797,0.00019404473,0.00010450102,0.00027758465,0.0001247058,0.0001646156,0.0005849927],"category_scores_gemma":[0.00058164075,0.0001791897,0.0003321755,0.0002429304,0.00013433557,0.00024234928,0.000114262744,0.00037307313,0.0002047752],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00055480364,0.000049344028,0.00685438,0.00016144497,0.00004955871,0.000093653434,0.00016282886,0.002568812,0.98344827,0.00010241955,0.000061709165,0.0058927173],"study_design_scores_gemma":[0.000012077946,0.00057059637,0.04815871,0.000012887497,0.000041590523,0.00009252259,0.00015767559,0.016123522,0.9339192,0.000112883354,0.00077689806,0.000021416521],"about_ca_topic_score_codex":0.0014285083,"about_ca_topic_score_gemma":0.00086156913,"teacher_disagreement_score":0.0014285083,"about_ca_system_score_codex":0.00017778632,"about_ca_system_score_gemma":0.00010902065,"threshold_uncertainty_score":0.0028403401},"labels":[],"label_agreement":null},{"id":"W2358144844","doi":"","title":"Study on the keeping fresh technique of the individual and colony with the fruit and vegetable","year":2006,"lang":"en","type":"article","venue":"Journal of Beijing Institute of Graphic Communication","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"L'Alliance Boviteq","funders":"","keywords":"Modified atmosphere; Coating; Atmosphere (unit); Horticulture; Mathematics; Food science; Biology; Materials science; Shelf life; Composite material; Geography; Meteorology","score_opus":0.03671302417748222,"score_gpt":0.2259718284453001,"score_spread":0.18925880426781788,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2358144844","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98845226,0.0007595171,0.009309141,0.000033359825,0.000023991273,0.000022415512,0.000028780138,0.00003160051,0.001338898],"genre_scores_gemma":[0.98233116,0.0007643098,0.014660536,0.000022496364,0.000010616492,0.000017538106,0.00007610248,0.000024940751,0.0020922425],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998011,0.000019689594,0.000007970868,0.0000641055,0.00008005313,0.000027052854],"domain_scores_gemma":[0.9997502,0.00005149158,0.000057442358,0.000038411694,0.00007142527,0.000031067244],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020824137,0.00023016633,0.00022218066,0.0001950183,0.00026164643,0.00027202905,0.000365203,0.00026085932,0.00085559284],"category_scores_gemma":[0.00040126676,0.00013896477,0.0003019886,0.00015739363,0.00016587738,0.00046682873,0.00020663711,0.00026012692,0.00012833586],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010552175,0.00004965095,0.0030834079,0.00016379135,0.000016076317,0.00009529469,0.00029988907,0.00041369162,0.96892726,0.00022930183,0.0001079822,0.026508061],"study_design_scores_gemma":[0.000017974804,0.0019186926,0.04245289,0.000032945027,0.0001141034,0.00074980286,0.00050787185,0.005950321,0.94044566,0.00015071333,0.007625452,0.000033521683],"about_ca_topic_score_codex":0.00077575905,"about_ca_topic_score_gemma":0.0015303988,"teacher_disagreement_score":0.00085559284,"about_ca_system_score_codex":0.0001580189,"about_ca_system_score_gemma":0.0001373963,"threshold_uncertainty_score":0.0028622746},"labels":[],"label_agreement":null},{"id":"W2378514972","doi":"","title":"A brief review on book publications on drying technology","year":2004,"lang":"en","type":"review","venue":"Gānzào jìshù yǔ shèbèi","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"China; Quarter (Canadian coin); Work (physics); History; Library science; Agricultural economics; Economic history; Engineering; Economics; Computer science; Archaeology; Mechanical engineering","score_opus":0.09908955784891793,"score_gpt":0.32508332374121857,"score_spread":0.22599376589230064,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2378514972","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00043888687,0.9927434,0.00017004358,0.00027359067,0.0006932547,0.000016257,0.00017170887,0.00002611182,0.0054668873],"genre_scores_gemma":[0.0011652437,0.99034774,0.00027652297,0.00028787644,0.0005088969,0.000018225732,0.00030651886,0.0000059780014,0.0070830463],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99967134,0.000037459078,0.000047936486,0.000056168796,0.00016231247,0.000024782114],"domain_scores_gemma":[0.99950325,0.00015494962,0.00008334969,0.000014794938,0.00020127093,0.000042305157],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032649614,0.0009822451,0.0012256888,0.005939853,0.00041908186,0.00133087,0.0007488393,0.000609517,0.021578286],"category_scores_gemma":[0.0008926088,0.000360014,0.00050801266,0.011522962,0.0002792767,0.0020262403,0.00050152553,0.0007252977,0.011462408],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005875915,0.00009633812,0.00044095432,0.029148374,0.000054664873,0.00033562048,0.00017584015,0.00023998496,0.0022621343,0.0016426762,0.1425937,0.822951],"study_design_scores_gemma":[0.0000055446467,0.000054340835,0.0014035424,0.0032716151,0.00005766249,0.0008197201,0.00007924662,0.000038988943,0.00035220417,0.00028672212,0.99361825,0.000012229259],"about_ca_topic_score_codex":0.002030128,"about_ca_topic_score_gemma":0.00381488,"teacher_disagreement_score":0.021578286,"about_ca_system_score_codex":0.0005326317,"about_ca_system_score_gemma":0.0017173568,"threshold_uncertainty_score":0.07218653},"labels":[],"label_agreement":null},{"id":"W2397425010","doi":"10.1515/opag-2016-0002","title":"Optimization of microwave-vacuum dryingprocessing parameters on the physical propertiesof dried Saskatoon berries","year":2016,"lang":"en","type":"article","venue":"Open Agriculture","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Microwave; Response surface methodology; Water content; Microwave power; Vacuum drying; Moisture; Materials science; Central composite design; Process optimization; Composite material; Food science; Environmental science; Chemistry; Freeze-drying; Chromatography; Environmental engineering; Physics","score_opus":0.036612673483784684,"score_gpt":0.2281541622257658,"score_spread":0.1915414887419811,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2397425010","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9958404,0.00034583392,0.0032663648,0.000009710044,0.0000039810816,0.000014282713,0.00008016182,0.000015989566,0.00042320907],"genre_scores_gemma":[0.9941521,0.0003322802,0.004645278,0.000015140058,0.0000013302168,0.000015808448,0.00016607679,0.000015733713,0.00065617345],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999132,0.000016826674,0.0000072319153,0.000023173996,0.000027658514,0.000011826021],"domain_scores_gemma":[0.99991393,0.000028308146,0.000021412294,0.000005822605,0.000024503051,0.000005908108],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025078453,0.00028861305,0.00028445502,0.00016902237,0.000100481,0.00026269926,0.00011088608,0.000103271654,0.00071711687],"category_scores_gemma":[0.00018048535,0.00010757952,0.00024426566,0.00024843894,0.00008250644,0.00017690126,0.00009427185,0.0001670983,0.00010749564],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021184735,0.000055311448,0.0031274853,0.00016433894,0.00003624308,0.000030033281,0.000022944145,0.0053698653,0.9828545,0.000040750354,0.00004231725,0.008044446],"study_design_scores_gemma":[0.000026476342,0.0008796051,0.09805934,0.000012341397,0.00013856414,0.00007199281,0.00009200788,0.02386416,0.8752937,0.000057883164,0.0014789023,0.000025010273],"about_ca_topic_score_codex":0.0024271437,"about_ca_topic_score_gemma":0.007975116,"teacher_disagreement_score":0.0024271437,"about_ca_system_score_codex":0.00027665572,"about_ca_system_score_gemma":0.00017906605,"threshold_uncertainty_score":0.004826069},"labels":[],"label_agreement":null},{"id":"W2408844121","doi":"10.1080/08327823.2013.11689855","title":"Physico-chemical Characteristics of Microwave-dried Wheat Distillers Grain with Solubles","year":2013,"lang":"en","type":"article","venue":"Journal of Microwave Power and Electromagnetic Energy","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Microwave; Materials science; Microwave power; Pellets; Distillers grains; Food science; Microwave oven; Chemical engineering; Chemistry; Composite material","score_opus":0.00508128624325093,"score_gpt":0.17034750762137496,"score_spread":0.16526622137812402,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2408844121","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989095,0.00015191566,0.00056060596,0.000005096898,0.0000034865657,0.0000054452967,0.0001425119,0.0000049612913,0.00021654238],"genre_scores_gemma":[0.9984585,0.00012406867,0.0006801038,0.000007715631,0.0000020097716,0.000006707971,0.0002723578,0.000005396101,0.00044309744],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994636,0.0000073386645,0.0000060233365,0.000013001589,0.000020475798,0.00000672471],"domain_scores_gemma":[0.9999255,0.000022097223,0.000021374246,0.0000035488279,0.000017584172,0.000009848073],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001217797,0.0001468432,0.00012412282,0.0002069974,0.00008768417,0.00013743967,0.000090386086,0.00011370343,0.00061318075],"category_scores_gemma":[0.00018443058,0.000080316146,0.00016250274,0.00030204907,0.0001246983,0.00012718073,0.000052966272,0.00017455914,0.00006729023],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00020386273,0.000020368756,0.0014573623,0.00002755033,0.000009175919,0.000018584436,0.000021082817,0.00029350384,0.99686974,0.00003185761,0.0000126683,0.0010342499],"study_design_scores_gemma":[0.000018603048,0.00053925277,0.045713183,0.000003901196,0.000039549202,0.00008334326,0.000076815595,0.0030449016,0.94970024,0.000040034363,0.0007294611,0.000010762901],"about_ca_topic_score_codex":0.0013596293,"about_ca_topic_score_gemma":0.0017965143,"teacher_disagreement_score":0.0013596293,"about_ca_system_score_codex":0.00015379422,"about_ca_system_score_gemma":0.000079897,"threshold_uncertainty_score":0.0027034283},"labels":[],"label_agreement":null},{"id":"W2515783216","doi":"10.1515/ijfe-2015-0340","title":"Hot-air Drying Kinetics of Yam Slices under Step Change in Relative Humidity","year":2016,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":45,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Relative humidity; Thermal diffusivity; Water content; Moisture; Wood drying; Diffusion; Kinetics; Humidity; Materials science; Chemistry; Water activity; Analytical Chemistry (journal); Composite material; Thermodynamics; Chromatography","score_opus":0.044581040855468816,"score_gpt":0.24709551745254474,"score_spread":0.20251447659707592,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2515783216","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9888025,0.0006854092,0.0096226735,0.000024999836,0.0000132165205,0.000013802508,0.00012744038,0.000058292786,0.0006516953],"genre_scores_gemma":[0.9955936,0.00039453275,0.0032794264,0.000007835706,0.0000020717519,0.000011328595,0.0000822751,0.0000084931935,0.0006204292],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999498,0.0000049659234,0.0000039638526,0.0000123441905,0.000019382653,0.000009460685],"domain_scores_gemma":[0.99991584,0.000034190685,0.000017719804,0.0000061371065,0.000019987081,0.0000060676725],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020858138,0.00018571844,0.00026034153,0.00009839939,0.0000929572,0.00018541694,0.00017161589,0.00020616775,0.0006029753],"category_scores_gemma":[0.00021974437,0.00012314257,0.00028071797,0.00012483001,0.00007132223,0.00019803499,0.000068232606,0.00023642824,0.00015245678],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000120452176,0.000027312233,0.0013414737,0.00014882075,0.0000139636995,0.00015128202,0.00006480771,0.010287481,0.9840056,0.00018761607,0.00007379354,0.0035773467],"study_design_scores_gemma":[0.000009225741,0.00039042422,0.008935869,0.00001343239,0.000025126283,0.00014140917,0.00008398471,0.2081549,0.7810549,0.00013508317,0.0010358199,0.000019788295],"about_ca_topic_score_codex":0.00097609696,"about_ca_topic_score_gemma":0.0013272985,"teacher_disagreement_score":0.00097609696,"about_ca_system_score_codex":0.00011045856,"about_ca_system_score_gemma":0.00009072035,"threshold_uncertainty_score":0.0020170808},"labels":[],"label_agreement":null},{"id":"W2523290305","doi":"10.1002/jsfa.8040","title":"Drying based on temperature‐detection‐assisted control in microwave‐assisted pulse‐spouted vacuum drying","year":2016,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Temperature control; Microwave; Vacuum drying; Materials science; Analytical Chemistry (journal); Process engineering; Chemistry; Chromatography; Freeze-drying; Thermodynamics; Computer science","score_opus":0.01236089782782321,"score_gpt":0.19935149483300432,"score_spread":0.18699059700518111,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2523290305","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.5668195,0.0034650578,0.4235076,0.00013217297,0.00024786664,0.00026588023,0.00021997935,0.002743996,0.0025980833],"genre_scores_gemma":[0.87700236,0.0010141121,0.118657686,0.00015617535,0.00006537758,0.00017572935,0.00019337272,0.00014991515,0.0025853154],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9995466,0.000045114957,0.000031385607,0.000139825,0.00020135703,0.000035740708],"domain_scores_gemma":[0.9996439,0.00009838923,0.000095379124,0.000043121436,0.000101022895,0.000018158256],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00061935565,0.0004964896,0.0003751098,0.00038374768,0.00018253292,0.0003550593,0.00071543903,0.00035546251,0.0009571708],"category_scores_gemma":[0.0005896956,0.0003203615,0.00032400002,0.0002790039,0.00033920683,0.0006358421,0.00028330393,0.0005010933,0.0003392693],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000113053145,0.000028412898,0.0002970075,0.00012580013,0.000008916443,0.000037969094,0.00003463769,0.00025348185,0.9822333,0.00015151515,0.00013717786,0.01657868],"study_design_scores_gemma":[0.000013784693,0.000187466,0.0014175407,0.000004772661,0.000017047165,0.00021960725,0.0000061265996,0.007996955,0.9881762,0.00003575443,0.0019063675,0.000018252085],"about_ca_topic_score_codex":0.00025982774,"about_ca_topic_score_gemma":0.00034057297,"teacher_disagreement_score":0.0009571708,"about_ca_system_score_codex":0.00021555691,"about_ca_system_score_gemma":0.00018910896,"threshold_uncertainty_score":0.0032755136},"labels":[],"label_agreement":null},{"id":"W2525166860","doi":"10.1016/j.foodchem.2016.09.200","title":"Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)","year":2016,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":187,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Natural Science Foundation of China","keywords":"Blanching; Polyphenol oxidase; Pepper; Chemistry; Pigment; Capsicum annuum; Food science; Microstructure; Relative humidity; Horticulture; Biology; Meteorology","score_opus":0.023904187359377695,"score_gpt":0.24804741209589373,"score_spread":0.22414322473651604,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2525166860","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99881434,0.0004123967,0.00031189123,0.000017566945,0.000014080775,0.0000036998247,0.000050811283,0.0000135368045,0.00036172773],"genre_scores_gemma":[0.9989266,0.00027595396,0.00042847943,0.000013948457,0.0000026533246,0.000002999777,0.000039923703,0.00000530813,0.00030419792],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999405,0.0000075900966,0.0000032412806,0.000015420108,0.000018868477,0.000014431329],"domain_scores_gemma":[0.99984014,0.00006677466,0.000030677507,0.00001243184,0.000021700649,0.000028288057],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015195535,0.00022733319,0.00018369767,0.000085689746,0.00018687696,0.00030553064,0.00015213338,0.00026151174,0.0012215647],"category_scores_gemma":[0.0002278905,0.000115332994,0.00020369327,0.00009137603,0.00014760802,0.00018279765,0.00013425606,0.000283552,0.00012222539],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0015985923,0.0001878666,0.0020492699,0.00011006906,0.000026424106,0.000063170104,0.000043945216,0.004097238,0.98705286,0.000036834146,0.00008619602,0.0046475017],"study_design_scores_gemma":[0.000039296792,0.0014689588,0.025775524,0.0000073266847,0.000054079745,0.000037719557,0.00009933602,0.016304497,0.9557737,0.000021656288,0.0003992229,0.000018595323],"about_ca_topic_score_codex":0.0016385706,"about_ca_topic_score_gemma":0.0021739895,"teacher_disagreement_score":0.0016385706,"about_ca_system_score_codex":0.00016515235,"about_ca_system_score_gemma":0.00010756506,"threshold_uncertainty_score":0.004086554},"labels":[],"label_agreement":null},{"id":"W2526268233","doi":"10.1002/jsfa.8054","title":"Effect of reciprocating agitation thermal processing (RA‐TP) on quality of canned tomato (<i>Solanum lycopersicum</i>) puree","year":2016,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Lycopene; Food science; Carotenoid; Chemistry; Phenols; Solanum; Reciprocating motion; Antioxidant capacity; Antioxidant; Horticulture; Biology; Organic chemistry","score_opus":0.016980481974659747,"score_gpt":0.25032037366765675,"score_spread":0.23333989169299701,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2526268233","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982743,0.0006571017,0.0006656758,0.000011802102,0.000009634,0.000013817715,0.00003982499,0.000016024183,0.00031173005],"genre_scores_gemma":[0.9971933,0.00044096223,0.0017678536,0.000021178483,0.0000075749626,0.000015927342,0.00008722876,0.000018095681,0.0004478639],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997719,0.00005485606,0.000018134411,0.000050770053,0.000067922934,0.00003640399],"domain_scores_gemma":[0.9995696,0.00012926645,0.0001482036,0.000029612434,0.00008372761,0.000039574],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029868144,0.00033598935,0.00024517725,0.0001935301,0.00015336645,0.00033305422,0.00018419948,0.00026588707,0.0013559536],"category_scores_gemma":[0.0005693579,0.0001388633,0.00045366312,0.00018748593,0.00021406199,0.00029497512,0.00019032221,0.0003792578,0.00021298236],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0018943278,0.00011035773,0.0012745142,0.00018994039,0.00005628174,0.000083033265,0.00006310733,0.00025381733,0.9898114,0.000016736836,0.000032201344,0.006214375],"study_design_scores_gemma":[0.000041156924,0.0074645057,0.032021455,0.000020510994,0.00014776537,0.00019273505,0.00012630523,0.0012687922,0.95794266,0.00001828049,0.0007312688,0.000024603569],"about_ca_topic_score_codex":0.0005806609,"about_ca_topic_score_gemma":0.00079596956,"teacher_disagreement_score":0.0013559536,"about_ca_system_score_codex":0.00015292501,"about_ca_system_score_gemma":0.00011026514,"threshold_uncertainty_score":0.0045360923},"labels":[],"label_agreement":null},{"id":"W2527023725","doi":"10.11159/htff16.112","title":"Investigation of Microwave Drying Characteristics of Carrot Slices","year":2016,"lang":"en","type":"article","venue":"Proceedings of the World Congress on Mechanical, Chemical, and Material Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Microwave; Materials science; Electromagnetic heating; Computer science; Process engineering; Environmental science; Electrical engineering; Engineering; Telecommunications","score_opus":0.012540732488341437,"score_gpt":0.18077368465424618,"score_spread":0.16823295216590473,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2527023725","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9899979,0.0017422914,0.0073929545,0.000016180917,0.00001030497,0.000021709277,0.00013096965,0.000030701005,0.00065696466],"genre_scores_gemma":[0.99452055,0.0008745425,0.0038232983,0.000018408096,0.000004904747,0.000014534019,0.0001654291,0.000019160185,0.0005592425],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992085,0.000009636243,0.0000051601132,0.00001709746,0.000036592934,0.0000107077785],"domain_scores_gemma":[0.9998134,0.00006828871,0.00004745637,0.000012818653,0.00004714885,0.000010919369],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021185406,0.00018613931,0.00020630934,0.00022437378,0.00009971243,0.00015852916,0.000119537464,0.00016255946,0.00059827603],"category_scores_gemma":[0.00042876642,0.00010291903,0.00022520089,0.0002459459,0.00009715107,0.00029645584,0.00006143814,0.00023906198,0.00012380544],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005844086,0.000006794154,0.00079961924,0.000083989995,0.0000052275727,0.00007943948,0.00004301317,0.00038164365,0.99628997,0.000036216745,0.000015735504,0.002200028],"study_design_scores_gemma":[0.0000074842833,0.00046917726,0.042673036,0.0000234674,0.00003777705,0.0005098443,0.0001285045,0.0070785205,0.94740283,0.00009199467,0.0015553391,0.000022084596],"about_ca_topic_score_codex":0.0005172128,"about_ca_topic_score_gemma":0.0007648501,"teacher_disagreement_score":0.00059827603,"about_ca_system_score_codex":0.00009360244,"about_ca_system_score_gemma":0.000054813692,"threshold_uncertainty_score":0.0020014644},"labels":[],"label_agreement":null},{"id":"W2528666639","doi":"10.1007/s11947-016-1807-x","title":"Thermo-Physical Properties of Distillers’ Spent Grain Pellets at Different Moisture Contents and Condensed Distillers’ Soluble Concentrations","year":2016,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"University of Manitoba","keywords":"Pellets; Water content; Moisture; Bulk density; Particle density; Particle size; Chemistry; Pellet; Materials science; Thermodynamics; Composite material; Volume (thermodynamics); Soil science; Environmental science; Physics","score_opus":0.02800838897713792,"score_gpt":0.2089852563937877,"score_spread":0.18097686741664978,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2528666639","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99861145,0.0001656772,0.00048093326,0.000009755338,0.0000060064563,0.0000027044266,0.0002449202,0.0000098364735,0.0004687982],"genre_scores_gemma":[0.99894065,0.00008245642,0.00016859635,0.000004115436,0.0000014264062,0.0000037491268,0.00027100384,0.000005915386,0.00052207976],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999219,0.000005801534,0.0000057249276,0.000019279023,0.000026160998,0.00002117344],"domain_scores_gemma":[0.9999043,0.000029171442,0.00002222525,0.0000073358087,0.000026882604,0.000010085784],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009705662,0.00023204832,0.00016264814,0.00024791434,0.00015252308,0.00019476764,0.00013850954,0.00019950852,0.001849644],"category_scores_gemma":[0.0002096297,0.0001409668,0.00025073122,0.00036492545,0.0001813638,0.00024365529,0.0000995289,0.0002634236,0.00020450183],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008405046,0.00004657786,0.0034134584,0.0001021216,0.000028158907,0.00010430762,0.000067951274,0.0038426684,0.9879012,0.00018627146,0.00009814384,0.0033686443],"study_design_scores_gemma":[0.000015344925,0.00034091368,0.03329661,0.000005960418,0.000033330765,0.000053774118,0.000108501124,0.008286625,0.9571787,0.00007112712,0.00059474324,0.000014379417],"about_ca_topic_score_codex":0.0015531116,"about_ca_topic_score_gemma":0.0016284387,"teacher_disagreement_score":0.001849644,"about_ca_system_score_codex":0.00017218973,"about_ca_system_score_gemma":0.000097426324,"threshold_uncertainty_score":0.0061876774},"labels":[],"label_agreement":null},{"id":"W2531410489","doi":"10.5539/jfr.v5n6p33","title":"Drying Kinetics of Microwave-Dried Vegetable Amaranth (Amaranthus dubius) Leaves","year":2016,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Amaranth; Microwave; Thermal diffusivity; Animal science; Horticulture; Microwave power; Botany; Chemistry; Materials science; Mathematics; Food science; Thermodynamics; Biology; Physics","score_opus":0.11208094647421274,"score_gpt":0.31431134600040067,"score_spread":0.20223039952618793,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2531410489","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970329,0.00054837816,0.0019642438,0.000012014535,0.0000043032624,0.000006879945,0.00016648152,0.000025107922,0.00023972102],"genre_scores_gemma":[0.99558747,0.00061496336,0.002908219,0.000008771037,0.0000021808655,0.00000980924,0.00021943472,0.000016876653,0.00063237495],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996305,0.000006977168,0.0000037583152,0.000009812846,0.000011372867,0.000005046386],"domain_scores_gemma":[0.9999169,0.000035996243,0.000019640185,0.000004216512,0.000016992853,0.0000061840615],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001875485,0.00016246368,0.00018053286,0.00013495724,0.00007304975,0.00011349923,0.00009683715,0.000109945104,0.0003519853],"category_scores_gemma":[0.0002680378,0.00009244264,0.00025263507,0.00012583856,0.000051498955,0.00016950462,0.000053546908,0.00016582583,0.00013262394],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001848717,0.000016471087,0.0013979791,0.00009700669,0.000020222084,0.000034548055,0.00005936033,0.0015705592,0.99267197,0.00003633462,0.000024863983,0.003885852],"study_design_scores_gemma":[0.00001214701,0.0005826513,0.035166107,0.00001879103,0.00007261025,0.00015588514,0.000096457334,0.026493832,0.93627256,0.00007767376,0.0010262423,0.000024987641],"about_ca_topic_score_codex":0.0015759502,"about_ca_topic_score_gemma":0.0017630383,"teacher_disagreement_score":0.0015759502,"about_ca_system_score_codex":0.0001134869,"about_ca_system_score_gemma":0.000049274684,"threshold_uncertainty_score":0.0031335354},"labels":[],"label_agreement":null},{"id":"W2552079683","doi":"10.1016/b978-0-08-100309-1.00006-7","title":"Air-Drying and Non-Equilibrium States/Glass Transition","year":2016,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Shrinkage; Mass transfer; Volume (thermodynamics); Glass transition; Moisture; Materials science; Thermodynamics; Air stream; Chemistry; Composite material; Environmental science; Environmental engineering; Physics","score_opus":0.016492432223114348,"score_gpt":0.20672227067182986,"score_spread":0.1902298384487155,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2552079683","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.13816549,0.076665394,0.27787018,0.0028923838,0.00251548,0.000077732875,0.00078137603,0.0014347809,0.49959716],"genre_scores_gemma":[0.464307,0.03340906,0.025543563,0.00048480928,0.0005799957,0.000081484264,0.00070649746,0.0007519407,0.47413555],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9999331,0.0000076179963,0.0000028329416,0.000023439157,0.000025657733,0.0000072990483],"domain_scores_gemma":[0.9999497,0.00002156348,0.000005905069,0.000008354712,0.000009965855,0.000004438],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013250475,0.0005922017,0.0004221554,0.00029974148,0.00023443806,0.0009207425,0.00061016734,0.00075857237,0.012410224],"category_scores_gemma":[0.00022138916,0.00036198634,0.00046523588,0.00030166685,0.000527533,0.0014896188,0.0005759375,0.0007632003,0.0021947883],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":"theoretical_or_conceptual","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011515608,0.00024280534,0.0011826404,0.0009998052,0.00008072786,0.0005393164,0.00028606024,0.15114605,0.0832097,0.45055753,0.039621033,0.27201906],"study_design_scores_gemma":[0.000017708471,0.00007515187,0.0030951055,0.00017526823,0.000046162782,0.00047342802,0.00013829165,0.464587,0.033415895,0.34845397,0.14945257,0.000069491194],"about_ca_topic_score_codex":0.0017490466,"about_ca_topic_score_gemma":0.0013227308,"teacher_disagreement_score":0.012410224,"about_ca_system_score_codex":0.00039991603,"about_ca_system_score_gemma":0.00017727613,"threshold_uncertainty_score":0.041516304},"labels":[],"label_agreement":null},{"id":"W2560496796","doi":"10.1002/cjce.22732","title":"Effects of variable diffusivity on soybean hydration modelling as a Stefan problem","year":2016,"lang":"en","type":"article","venue":"The Canadian Journal of Chemical Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Thermal diffusivity; Moisture; Permeability (electromagnetism); Exponential function; Thermodynamics; Water content; RADIUS; Diffusion; Materials science; Mechanics; Chemistry; Mathematics; Physics; Composite material; Mathematical analysis; Geology; Geotechnical engineering; Computer science","score_opus":0.008135820320244768,"score_gpt":0.15827932789010038,"score_spread":0.15014350756985562,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2560496796","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.840052,0.00071512826,0.1504245,0.00042272315,0.000075147305,0.00009476291,0.0001556015,0.00014870158,0.007911447],"genre_scores_gemma":[0.98829776,0.00019146902,0.009746843,0.000020980913,0.0000094859415,0.000031408465,0.000036867696,0.000026887203,0.001638233],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998369,0.000084497384,0.0000078369,0.000025311674,0.000022345805,0.000023068596],"domain_scores_gemma":[0.9989569,0.0007878353,0.00010326662,0.000031856976,0.00008511802,0.00003501431],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00059745554,0.00060704286,0.00053200003,0.0004141043,0.0002930315,0.00064886163,0.00042825766,0.0010948224,0.000933476],"category_scores_gemma":[0.0019017943,0.0002053379,0.00073570677,0.0002155409,0.00076111074,0.00051995646,0.0004865213,0.0005232056,0.0001058571],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010840611,0.000045416826,0.001290151,0.00008543401,0.00001309466,0.0001806063,0.000066139975,0.97722936,0.0151335,0.0038232547,0.000101906124,0.0019228475],"study_design_scores_gemma":[0.0000046952105,0.000026493799,0.00015730858,0.000004604336,0.0000034614472,0.000012362627,0.0000097591355,0.99779487,0.0016721626,0.00019636063,0.0001138114,0.000004021024],"about_ca_topic_score_codex":0.004864923,"about_ca_topic_score_gemma":0.0017623814,"teacher_disagreement_score":0.004864923,"about_ca_system_score_codex":0.00048026905,"about_ca_system_score_gemma":0.0004128113,"threshold_uncertainty_score":0.009673238},"labels":[],"label_agreement":null},{"id":"W2562502898","doi":"10.1016/j.applthermaleng.2016.12.041","title":"New coupling model of microwave assisted hot-air drying of a capillary porous agricultural product: Application on soybeans and canola seeds","year":2016,"lang":"en","type":"article","venue":"Applied Thermal Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Canola; Microwave; Germination; Materials science; Mass transfer; Spray drying; Analytical Chemistry (journal); Agronomy; Composite material; Chemistry; Chromatography; Biology; Physics","score_opus":0.011559684899202678,"score_gpt":0.1735868627411184,"score_spread":0.16202717784191573,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2562502898","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.69110936,0.0010608727,0.2786711,0.00023046072,0.00012302272,0.00011379695,0.00017352708,0.00025363435,0.028264187],"genre_scores_gemma":[0.98456544,0.0003054793,0.008655928,0.000022017299,0.000010678282,0.000048425572,0.000046621517,0.000020013571,0.0063254],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.999943,0.0000075504804,0.0000018688748,0.00001775952,0.00001977446,0.000009928232],"domain_scores_gemma":[0.9999131,0.000035725763,0.000014315846,0.0000072225544,0.000019715908,0.000009975237],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012585057,0.00033593713,0.00031537167,0.00021055074,0.00024759897,0.00033949787,0.000675423,0.0007291641,0.0014464174],"category_scores_gemma":[0.00022788746,0.00016915331,0.00037872777,0.00020106648,0.0003293765,0.00056491216,0.00020812287,0.00024588118,0.00014876825],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018222423,0.00016051522,0.0010904308,0.00034646434,0.000045900615,0.0005029415,0.00015193767,0.57514334,0.38126576,0.031356096,0.00054513477,0.0092092585],"study_design_scores_gemma":[0.000009570188,0.000046918263,0.00037432002,0.0000022916554,0.0000121651055,0.000052224284,0.000013041511,0.985207,0.01331134,0.0005198128,0.00044424055,0.000007135167],"about_ca_topic_score_codex":0.0040300884,"about_ca_topic_score_gemma":0.0027301244,"teacher_disagreement_score":0.0040300884,"about_ca_system_score_codex":0.00033387917,"about_ca_system_score_gemma":0.00038866978,"threshold_uncertainty_score":0.008013248},"labels":[],"label_agreement":null},{"id":"W2563951721","doi":"10.25165/ijabe.v9i6.2442","title":"Modelling of microwave assisted hot-air drying and microstructural study of oilseeds","year":2016,"lang":"en","type":"article","venue":"International journal of agricultural and biological engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Canola; Grain drying; Microwave; Materials science; Brassica; Air temperature; Chemistry; Composite material; Agronomy; Meteorology; Food science","score_opus":0.031213459766142686,"score_gpt":0.20957949813390245,"score_spread":0.17836603836775977,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2563951721","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.79089206,0.0006856917,0.19579431,0.0001651627,0.00003594872,0.00012428955,0.0004981649,0.00022848841,0.011575868],"genre_scores_gemma":[0.9770931,0.000337386,0.017771892,0.000013340847,0.0000046767263,0.00010699189,0.00016336812,0.000032720895,0.004476462],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999374,0.0000133463745,0.0000039109123,0.000014520258,0.000021413165,0.000009359922],"domain_scores_gemma":[0.9998154,0.00010309449,0.000026999427,0.000013965714,0.00003434339,0.000006131997],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019854754,0.00041634327,0.00039752788,0.00031859858,0.00028525837,0.0004990396,0.0005988588,0.0009565914,0.0013897007],"category_scores_gemma":[0.00044665352,0.0002784448,0.0008221388,0.0002673589,0.0002674086,0.00043646398,0.00022084753,0.00029078618,0.000223881],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000276494,0.00002490299,0.00075310434,0.00010299985,0.000014179637,0.000102033715,0.00004013728,0.9730512,0.022799578,0.0008179335,0.00005874909,0.0022075172],"study_design_scores_gemma":[0.0000047834337,0.00003350555,0.0006064225,0.0000048083057,0.000007359581,0.000031516007,0.000014474866,0.99513113,0.003568937,0.0002057567,0.00038629855,0.000004865193],"about_ca_topic_score_codex":0.006570188,"about_ca_topic_score_gemma":0.00412455,"teacher_disagreement_score":0.006570188,"about_ca_system_score_codex":0.0005910511,"about_ca_system_score_gemma":0.0004698786,"threshold_uncertainty_score":0.013063908},"labels":[],"label_agreement":null},{"id":"W2585459791","doi":"10.1080/07373937.2017.1279626","title":"Combined microwave–hot-air drying of burdock slices with feedback temperature control at surface and core","year":2017,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Fundamental Research Funds for the Central Universities; National Natural Science Foundation of China","keywords":"Microwave; Materials science; Water content; Process (computing); Core (optical fiber); Moisture; Process engineering; Analytical Chemistry (journal); Chemistry; Pulp and paper industry; Composite material; Chromatography; Computer science","score_opus":0.017006131204577602,"score_gpt":0.22076692207901524,"score_spread":0.20376079087443763,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2585459791","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8879791,0.00063801545,0.109362744,0.000025563233,0.00003566778,0.00005391687,0.0000670288,0.00024993686,0.0015880462],"genre_scores_gemma":[0.9515606,0.00028284075,0.046418477,0.000017179562,0.0000061107294,0.000029220324,0.0000525851,0.00001838144,0.0016144901],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992573,0.0000064116275,0.0000033419778,0.0000271856,0.000027540966,0.000009819866],"domain_scores_gemma":[0.99994516,0.000013241378,0.00001247431,0.000010204721,0.00001427185,0.0000045448965],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018498306,0.00025449684,0.00028217043,0.0001071718,0.00010705954,0.00018917317,0.00034924343,0.00016531431,0.00037557498],"category_scores_gemma":[0.0001233774,0.0001896778,0.00032198618,0.00013012695,0.00011348148,0.00024197063,0.00014840158,0.00021329452,0.000098374156],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000096461,0.000029362658,0.0004912389,0.000110710105,0.000013041212,0.000052139683,0.000025982388,0.0034755943,0.9876152,0.0002079736,0.000048820926,0.00783343],"study_design_scores_gemma":[0.000025815492,0.00029356006,0.0033903178,0.0000048760685,0.000037760943,0.00012717208,0.000011412113,0.049124278,0.9455623,0.00007567534,0.0013320639,0.000014735662],"about_ca_topic_score_codex":0.0010467562,"about_ca_topic_score_gemma":0.0028044786,"teacher_disagreement_score":0.0010467562,"about_ca_system_score_codex":0.00014299128,"about_ca_system_score_gemma":0.00016056358,"threshold_uncertainty_score":0.0020813942},"labels":[],"label_agreement":null},{"id":"W2587561630","doi":"10.1016/j.fbp.2017.01.012","title":"Far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) of wolfberry ( Lycium barbarum L.): Effects on drying kinetics and quality attributes","year":2017,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":183,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"China Scholarship Council; National Natural Science Foundation of China","keywords":"Chemistry; Lycium; Kinetics; Vacuum drying; Thermal diffusivity; Microstructure; Moisture; Materials science; Freeze-drying; Chromatography; Organic chemistry","score_opus":0.05265056411139721,"score_gpt":0.2742217896788021,"score_spread":0.2215712255674049,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2587561630","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99785465,0.0006145167,0.0011360616,0.000013342526,0.0000048928873,0.000004913359,0.000053083717,0.000015165693,0.0003033457],"genre_scores_gemma":[0.9967957,0.0006158803,0.0015702813,0.000009209954,0.0000019489912,0.000005796349,0.00009321963,0.0000113580445,0.00089663226],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995196,0.0000068926033,0.00000233728,0.000015353457,0.000016261023,0.000007246466],"domain_scores_gemma":[0.99994564,0.00001668729,0.00001424272,0.000004887007,0.0000123309965,0.00000626631],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012195332,0.00015348436,0.00016804053,0.00008757922,0.000113433984,0.00018804219,0.00016920782,0.00016467793,0.0005180099],"category_scores_gemma":[0.00014205262,0.000087486645,0.00015948768,0.0001138868,0.00005940802,0.0001921509,0.00007134733,0.00020209783,0.00010335333],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010223352,0.000037217418,0.0003779534,0.00006589427,0.0000045052084,0.000024540748,0.000015272832,0.00053946103,0.99574775,0.000023978024,0.000020136868,0.003041119],"study_design_scores_gemma":[0.000005530311,0.0003542313,0.0056697335,0.0000049592963,0.00001607773,0.000043779768,0.000019097075,0.0037165314,0.9896221,0.000013574412,0.0005290916,0.000005256812],"about_ca_topic_score_codex":0.0008110946,"about_ca_topic_score_gemma":0.001225568,"teacher_disagreement_score":0.0008110946,"about_ca_system_score_codex":0.00011391124,"about_ca_system_score_gemma":0.00008813173,"threshold_uncertainty_score":0.0017329454},"labels":[],"label_agreement":null},{"id":"W2592059918","doi":"10.1080/07373937.2017.1295666","title":"Role of expert reviews in guiding future drying R&amp;D","year":2017,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Encapsulation (networking); Chemistry; Process engineering; Materials science; Computer science; Engineering","score_opus":0.07176007278341477,"score_gpt":0.29186201265489026,"score_spread":0.22010193987147547,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2592059918","genre_codex":"review","genre_gemma":"empirical","domain_codex":null,"domain_gemma":"evaluation","model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":"evaluation","domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.001406857,0.7084517,0.01563837,0.20104119,0.037793472,0.0012693494,0.00058024446,0.0004940587,0.03332475],"genre_scores_gemma":[0.04237846,0.72615254,0.08450285,0.09363471,0.01758549,0.0026311867,0.0010216935,0.0003526981,0.031740304],"study_design_codex":"design_other","study_design_gemma":"qualitative","domain_scores_codex":[0.9557578,0.022331383,0.007487486,0.0017191361,0.011412683,0.0012915717],"domain_scores_gemma":[0.77327925,0.08121158,0.019451398,0.0068818238,0.11228494,0.006890959],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.08245658,0.0018543907,0.0021354875,0.004575786,0.0012697792,0.007928368,0.003690145,0.009170021,0.015341582],"category_scores_gemma":[0.11311298,0.001000799,0.001387088,0.0027023647,0.0021131388,0.00796727,0.0028806275,0.0052222656,0.0071945204],"study_design_candidate":"qualitative","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002998344,0.0001380718,0.0005344132,0.017053558,0.00037861615,0.00024906953,0.00040026105,0.0006404014,0.0015569371,0.012050683,0.41731134,0.5493868],"study_design_scores_gemma":[0.00014532503,0.00011368301,0.00040327545,0.020943116,0.00040052083,0.00024679632,0.00035939776,0.00071004673,0.0016853351,0.008333448,0.9665818,0.00007713466],"about_ca_topic_score_codex":0.0028916674,"about_ca_topic_score_gemma":0.0062435814,"teacher_disagreement_score":0.9175434,"about_ca_system_score_codex":0.005409088,"about_ca_system_score_gemma":0.023854557,"threshold_uncertainty_score":0.4360773},"labels":[],"label_agreement":null},{"id":"W2593004581","doi":"10.13031/aim.20141908440","title":"Drying and physico-chemical characterization of brewers spent grain for productivity improvement of Philippine smallholder animal production","year":2014,"lang":"en","type":"article","venue":"2014 ASABE Annual International Meeting","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"International Development Research Centre","keywords":"Biomass (ecology); Moisture; Grain drying; Productivity; Environmental science; Sorption; Pulp and paper industry; Water content; Food spoilage; Agricultural engineering; Waste management; Agronomy; Process engineering; Materials science; Chemistry; Engineering; Composite material; Biology; Adsorption","score_opus":0.01474163690921072,"score_gpt":0.23152185001239067,"score_spread":0.21678021310317996,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2593004581","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984328,0.00013476828,0.001007541,0.000006708413,0.0000017440494,0.0000100335365,0.0001612018,0.000011917983,0.0002331834],"genre_scores_gemma":[0.9970682,0.00018679914,0.0017795989,0.0000087706885,0.0000012369213,0.000009964582,0.00019492808,0.000013988866,0.0007365646],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999465,0.0000059173335,0.000003118189,0.000013834407,0.000023558561,0.00000708529],"domain_scores_gemma":[0.9999174,0.000019991003,0.000022420461,0.0000042022752,0.000026355252,0.000009614252],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016115242,0.000177362,0.00015078306,0.0002928796,0.00018677828,0.00023193684,0.00012963553,0.00012058557,0.00060152455],"category_scores_gemma":[0.00017068503,0.00007251581,0.00016946941,0.00038915212,0.00010009712,0.00015447955,0.00006347387,0.00015513436,0.00009218559],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015501927,0.00004905445,0.010031111,0.00010155172,0.000012121477,0.00011751805,0.00011349092,0.0007752524,0.9808287,0.000018581717,0.000060632425,0.007736936],"study_design_scores_gemma":[0.000009244194,0.0007657811,0.31195742,0.000017482376,0.000059276845,0.00013898908,0.00044317666,0.0076094912,0.6769694,0.00003859006,0.0019741384,0.00001698386],"about_ca_topic_score_codex":0.0037708625,"about_ca_topic_score_gemma":0.012586383,"teacher_disagreement_score":0.0037708625,"about_ca_system_score_codex":0.0002063475,"about_ca_system_score_gemma":0.00010554304,"threshold_uncertainty_score":0.007497847},"labels":[],"label_agreement":null},{"id":"W259634947","doi":"10.1016/j.jfoodeng.2015.05.012","title":"Thermal conductivity, specific heat, thermal diffusivity, and emissivity of stored canola seeds with their temperature and moisture content","year":2015,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":31,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Western Grains Research Foundation; Ministry of Agriculture - Saskatchewan","keywords":"Canola; Brassica; Thermal diffusivity; Thermal conductivity; Chemistry; Water content; Moisture; Horticulture; Animal science; Materials science; Food science; Biology; Thermodynamics; Composite material","score_opus":0.03947440076300857,"score_gpt":0.18573783971686433,"score_spread":0.14626343895385577,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W259634947","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985197,0.00019811455,0.00064016046,0.000015465574,0.0000044223398,0.0000024997041,0.00017341254,0.00001973383,0.00042645185],"genre_scores_gemma":[0.9991328,0.000052074225,0.0002358567,0.000006944733,8.564081e-7,0.0000040687296,0.00012902575,0.00001033687,0.0004280075],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999399,0.0000061083333,0.0000048394313,0.000019276647,0.000014551471,0.000015274394],"domain_scores_gemma":[0.99948055,0.00019915008,0.00009467583,0.000029812103,0.00014092351,0.000054899672],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017287048,0.00015614142,0.00014979897,0.0002861379,0.00016079324,0.00029693104,0.00019311647,0.00014894936,0.0015372847],"category_scores_gemma":[0.00059865136,0.00015161942,0.00015024013,0.0003499832,0.0002720161,0.00044158282,0.00010653304,0.00038579502,0.00018465758],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0009818834,0.000042289783,0.00835739,0.00007851543,0.00002651401,0.00013345674,0.00020097438,0.0029863091,0.9802505,0.00021194598,0.0001505454,0.006579608],"study_design_scores_gemma":[0.00001636663,0.00033146757,0.0979142,0.000016508182,0.000071417475,0.00022158511,0.0004409642,0.017306862,0.8825218,0.00034163124,0.0007644708,0.00005267265],"about_ca_topic_score_codex":0.0022268677,"about_ca_topic_score_gemma":0.0026225485,"teacher_disagreement_score":0.0022268677,"about_ca_system_score_codex":0.0002693556,"about_ca_system_score_gemma":0.00020927322,"threshold_uncertainty_score":0.0051427484},"labels":[],"label_agreement":null},{"id":"W2605338151","doi":"10.1016/j.ultsonch.2017.04.001","title":"Application of airborne ultrasound in the convective drying of fruits and vegetables: A review","year":2017,"lang":"en","type":"review","venue":"Ultrasonics Sonochemistry","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":105,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Ultrasound; Convection; Moisture; Mass transfer; Thermal diffusivity; Environmental science; Pulp and paper industry; Process engineering; Materials science; Chemistry; Meteorology; Chromatography; Composite material; Thermodynamics; Medicine; Radiology","score_opus":0.07263595370079842,"score_gpt":0.3303640137031042,"score_spread":0.25772806000230575,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2605338151","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00033585794,0.99848914,0.00048196566,0.00007802194,0.00008657724,0.0000041664252,0.000010272799,0.0000059413755,0.000508141],"genre_scores_gemma":[0.0014531879,0.9975936,0.00044761552,0.000049783983,0.00009261953,0.0000042167003,0.000014388425,0.0000015659734,0.0003431012],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998148,0.000023036935,0.000023722372,0.000045222056,0.0000760888,0.000017172184],"domain_scores_gemma":[0.9995685,0.00023503807,0.00006449588,0.000012367523,0.0000971384,0.000022509888],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00065968756,0.0010037625,0.0012862545,0.0022949993,0.0002634462,0.0009986013,0.00085800857,0.0010424595,0.0017261115],"category_scores_gemma":[0.0007559389,0.00038781238,0.0005764373,0.002123155,0.00048185128,0.0012678058,0.00069667865,0.0009776661,0.00088149233],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006402704,0.000103443905,0.00031501421,0.029949369,0.00010885552,0.00021227536,0.000090380476,0.0012461389,0.011760849,0.002827658,0.007555072,0.94576687],"study_design_scores_gemma":[0.000020600943,0.00028983012,0.001546975,0.004660771,0.00043669445,0.001939444,0.00021153485,0.0011318504,0.011718596,0.0025440624,0.97542363,0.000076077995],"about_ca_topic_score_codex":0.0011862551,"about_ca_topic_score_gemma":0.0017067915,"teacher_disagreement_score":0.0022949993,"about_ca_system_score_codex":0.0003514599,"about_ca_system_score_gemma":0.00087817886,"threshold_uncertainty_score":0.0057744384},"labels":[],"label_agreement":null},{"id":"W2606900308","doi":"10.1007/s00107-017-1183-x","title":"Artificial neural network modeling for predicting elastic strain of white birch disks during drying","year":2017,"lang":"en","type":"article","venue":"European Journal of Wood and Wood Products","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Fundamental Research Funds for the Central Universities","keywords":"Artificial neural network; Composite material; Materials science; Strain (injury); Computer science; Artificial intelligence","score_opus":0.05713161390472088,"score_gpt":0.24299832758646314,"score_spread":0.18586671368174226,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2606900308","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9582762,0.00033542293,0.0393052,0.0000683308,0.000045307042,0.000013626415,0.00009227655,0.00008250274,0.0017810509],"genre_scores_gemma":[0.99774677,0.00006008365,0.0015692207,0.000004938287,0.0000030666647,0.000005909589,0.000035534922,0.000004624422,0.00056986354],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99995005,0.0000091350485,0.000003265743,0.0000137082325,0.000014270736,0.000009522693],"domain_scores_gemma":[0.9997738,0.0001391449,0.000023416567,0.000011108288,0.000040899748,0.00001170157],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022258544,0.00043697038,0.00031461607,0.0002879751,0.00023176662,0.00036747658,0.000376572,0.0006917679,0.0005941681],"category_scores_gemma":[0.00063931115,0.00022954654,0.00028900104,0.00029288683,0.00023853056,0.00032340657,0.00013866031,0.00035932925,0.00008518356],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000065088956,0.000049245056,0.0017038141,0.000016871276,0.000009718961,0.00003798938,0.000016416405,0.9879931,0.0041921837,0.00013914847,0.00006799844,0.0057084532],"study_design_scores_gemma":[7.7147456e-7,0.0000055750493,0.00040137197,5.148331e-7,0.0000011147896,0.0000020056975,0.000002189292,0.9991998,0.0003504976,0.000022968181,0.000012215887,0.0000010884195],"about_ca_topic_score_codex":0.013458383,"about_ca_topic_score_gemma":0.009557991,"teacher_disagreement_score":0.013458383,"about_ca_system_score_codex":0.00034548828,"about_ca_system_score_gemma":0.00023891704,"threshold_uncertainty_score":0.026760042},"labels":[],"label_agreement":null},{"id":"W2608741479","doi":"10.7455/ijfs/6.1.2017.a5","title":"Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content","year":2017,"lang":"en","type":"article","venue":"International Journal of Food Studies","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Centers for Disease Control and Prevention","keywords":"Food science; Microwave; Chemistry; Starch; Germination; Resistant starch; Microwave power; Vacuum drying; Antioxidant; Botany; Biochemistry; Freeze-drying; Chromatography; Biology","score_opus":0.15225595434933883,"score_gpt":0.3341277620199766,"score_spread":0.1818718076706378,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2608741479","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9933876,0.0010278177,0.0048408736,0.000024385736,0.000013114132,0.000036056594,0.00010669643,0.00004136429,0.00052215456],"genre_scores_gemma":[0.98374116,0.0008270136,0.014345284,0.00003536435,0.000007670554,0.000053737127,0.0002137123,0.00004847153,0.00072765397],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991715,0.000016420074,0.000009469221,0.000020019213,0.000026746906,0.000010259831],"domain_scores_gemma":[0.9998895,0.00002595142,0.000036575668,0.0000073003166,0.000028150773,0.000012504893],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022728572,0.0003463586,0.0002251485,0.00021652589,0.00011343464,0.0003031268,0.00019150981,0.00015300977,0.00062428013],"category_scores_gemma":[0.00028739363,0.00011895483,0.0002212328,0.00018618333,0.00009217892,0.00024904654,0.00010750558,0.0003553978,0.00011979535],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000097147946,0.000030284098,0.0005122602,0.000065107575,0.000008203259,0.000020452218,0.000015663953,0.00016754073,0.99676895,0.000017869186,0.000019485089,0.002276965],"study_design_scores_gemma":[0.000011661258,0.00043519394,0.013093344,0.000008920402,0.00004416301,0.0000680927,0.00004561006,0.0015598254,0.9835873,0.000024841574,0.00110939,0.000011709133],"about_ca_topic_score_codex":0.0005200211,"about_ca_topic_score_gemma":0.001267227,"teacher_disagreement_score":0.00062428013,"about_ca_system_score_codex":0.00015670853,"about_ca_system_score_gemma":0.00012374972,"threshold_uncertainty_score":0.002088368},"labels":[],"label_agreement":null},{"id":"W2614873513","doi":"10.1515/ijfe-2016-0263","title":"A Comparative Study of Combined Microwave Techniques for Longan ( <i>Dimocarpus longan</i> Lour.) Drying with Hot Air or Vacuum","year":2017,"lang":"en","type":"article","venue":"International Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Shrinkage; Lightness; Microwave; Materials science; Pulp and paper industry; Food science; Process engineering; Composite material; Chemistry; Physics; Engineering","score_opus":0.04035833154108549,"score_gpt":0.27451424207583336,"score_spread":0.23415591053474788,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2614873513","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9941393,0.0030432292,0.002030878,0.000010870693,0.000017464356,0.000026188467,0.000038644812,0.000014245078,0.00067918166],"genre_scores_gemma":[0.98905355,0.0016892542,0.007775039,0.000023479264,0.000015210618,0.000024464542,0.000097412354,0.000020039832,0.0013016046],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985754,0.00003695329,0.000010259034,0.000027775788,0.00005232075,0.000015072485],"domain_scores_gemma":[0.99984145,0.00005959232,0.00003446552,0.000013614064,0.000031368465,0.000019554025],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029662886,0.00025987357,0.0002729633,0.00036229863,0.00014394533,0.00022707605,0.00021037536,0.00016242775,0.0011475923],"category_scores_gemma":[0.0002758429,0.00012414601,0.00036844244,0.00027974063,0.00010605038,0.00036229708,0.0001560121,0.0002429105,0.00014026542],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0009871796,0.00019563097,0.0009060463,0.0003952201,0.000062128805,0.00005756951,0.000054910426,0.00014223487,0.98135763,0.000047157944,0.000035052562,0.015759215],"study_design_scores_gemma":[0.00009139585,0.011231976,0.04534449,0.000039832583,0.0004671172,0.00087958516,0.0002343052,0.0019905136,0.93425775,0.000060637543,0.005362655,0.00003970356],"about_ca_topic_score_codex":0.00024379473,"about_ca_topic_score_gemma":0.0007143949,"teacher_disagreement_score":0.0011475923,"about_ca_system_score_codex":0.000089229026,"about_ca_system_score_gemma":0.00005906237,"threshold_uncertainty_score":0.0038390756},"labels":[],"label_agreement":null},{"id":"W2620199042","doi":"10.1016/j.jfoodeng.2017.05.025","title":"Three-dimensional CFD modelling of superheated steam drying of a single distillers’ spent grain pellet","year":2017,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; University of Manitoba","keywords":"Computational fluid dynamics; Mass transfer; Superheated steam; Mechanics; Heat transfer; Pellet; Fluid dynamics; Cylinder; Reynolds number; Finite volume method; Thermodynamics; Mathematics; Superheating; Materials science; Mechanical engineering; Turbulence; Engineering; Physics","score_opus":0.05815382121320244,"score_gpt":0.2095849702117846,"score_spread":0.15143114899858215,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2620199042","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.970038,0.0002059992,0.014257375,0.00021118218,0.00007893906,0.0000536064,0.0006593804,0.0002822044,0.014213241],"genre_scores_gemma":[0.9945246,0.00009520829,0.0018470433,0.000018862167,0.0000066296466,0.000020736989,0.00021765335,0.000038257993,0.0032310276],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999083,0.000008984612,0.0000056304375,0.000017391745,0.000029877501,0.000029795297],"domain_scores_gemma":[0.9997639,0.00013035424,0.000022324386,0.0000174741,0.00003633357,0.000029585217],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014776927,0.0003973915,0.00066664035,0.00037515344,0.0006141122,0.0009856124,0.0007097029,0.0013430939,0.0048546246],"category_scores_gemma":[0.00039631972,0.00034603383,0.00076932664,0.00037145466,0.0006851432,0.0005070976,0.00036138072,0.000521301,0.00035938015],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019734279,0.00007548285,0.0020862464,0.00006805151,0.000019132764,0.00037232405,0.000104431914,0.9769383,0.016047055,0.00096636254,0.00028734215,0.0028378419],"study_design_scores_gemma":[0.000018207249,0.000038145346,0.0014670356,0.000004173927,0.0000062484187,0.000027355187,0.000035875168,0.99524385,0.002780535,0.000100153826,0.00026770643,0.000010788518],"about_ca_topic_score_codex":0.025512423,"about_ca_topic_score_gemma":0.012238363,"teacher_disagreement_score":0.025512423,"about_ca_system_score_codex":0.00081361545,"about_ca_system_score_gemma":0.0010340918,"threshold_uncertainty_score":0.050727844},"labels":[],"label_agreement":null},{"id":"W2622557999","doi":"10.1080/07373937.2017.1319854","title":"Pulsed vacuum drying of wolfberry: Effects of infrared radiation heating and electronic panel contact heating methods on drying kinetics, color profile, and volatile compounds","year":2017,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":67,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"La Rochelle Université","keywords":"Kinetics; Infrared; Materials science; Vacuum drying; Chemistry; Food science; Analytical Chemistry (journal); Chromatography; Optics; Freeze-drying","score_opus":0.02157257337912089,"score_gpt":0.28090890741687846,"score_spread":0.2593363340377576,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2622557999","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99647236,0.0010623438,0.0017572902,0.000017757322,0.000014160394,0.000013325162,0.00009250043,0.000030871237,0.00053937145],"genre_scores_gemma":[0.99236333,0.0010695978,0.004343004,0.0000573965,0.000013214143,0.00003395656,0.00025305885,0.00005133369,0.0018150641],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99986935,0.000011666216,0.000008660688,0.00004410609,0.00004759151,0.000018633496],"domain_scores_gemma":[0.9998307,0.00004337409,0.00004341291,0.000017791544,0.000045508317,0.000019198924],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019547778,0.00033256086,0.00031319217,0.00022123808,0.00019167714,0.00030497246,0.00019255055,0.00022495216,0.0010489059],"category_scores_gemma":[0.00032812782,0.00017257353,0.0003197287,0.0002598441,0.00012508487,0.00043902898,0.00016684756,0.00038222797,0.00016964563],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009273013,0.000017066606,0.00070958806,0.000078906385,0.000010270286,0.00006734098,0.000043038137,0.00005291813,0.995996,0.000021594014,0.000029130895,0.00288146],"study_design_scores_gemma":[0.0000061978685,0.00029671015,0.016582191,0.000009393079,0.000033412314,0.00023305556,0.00007437184,0.00067426637,0.981146,0.000019898047,0.0009139931,0.000010466092],"about_ca_topic_score_codex":0.00041490822,"about_ca_topic_score_gemma":0.0008360019,"teacher_disagreement_score":0.0010489059,"about_ca_system_score_codex":0.000113156224,"about_ca_system_score_gemma":0.000083065446,"threshold_uncertainty_score":0.0035089254},"labels":[],"label_agreement":null},{"id":"W2623713796","doi":"10.5383/ijtee.09.02.007","title":"Design, Construction and Operation of Solar Dryer for Granules and Micros Chips of Manihot esculenta crantz Tuberous Roots","year":2015,"lang":"en","type":"article","venue":"International Journal of Thermal and Environmental Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"United States Agency for International Development","keywords":"Manihot esculenta; Moisture; Humidity; Solar dryer; Materials science; Mathematics; Horticulture; Pulp and paper industry; Water content; Composite material; Physics; Engineering; Meteorology; Biology","score_opus":0.018099259946052878,"score_gpt":0.18760876026236667,"score_spread":0.1695095003163138,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2623713796","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8406139,0.00040208214,0.15226322,0.00008933433,0.000034102322,0.0004294733,0.00044811785,0.0017683974,0.0039513335],"genre_scores_gemma":[0.9399746,0.00013058531,0.055447947,0.00003797702,0.0000107879905,0.00023923352,0.0002472972,0.000062938365,0.0038485895],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998772,0.000007805813,0.0000056809404,0.00004866853,0.000043925433,0.000016588157],"domain_scores_gemma":[0.99992347,0.0000104429655,0.000016531249,0.000015003806,0.000021488968,0.000013076435],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016892393,0.00028733336,0.0003812754,0.0003104986,0.00027020954,0.00029861197,0.00063392695,0.0002905847,0.0013199829],"category_scores_gemma":[0.00010621758,0.00018884012,0.00031844128,0.00016402054,0.00010910999,0.0001677639,0.000226739,0.00020298793,0.00038274625],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00054128835,0.00017553664,0.01079766,0.00034122742,0.000051676183,0.00041814995,0.00018017368,0.017365042,0.8632949,0.0005823609,0.0009373045,0.10531469],"study_design_scores_gemma":[0.00026928834,0.0023055794,0.098597266,0.00003080728,0.00019757893,0.0013634539,0.00020754589,0.1464184,0.7256182,0.0004067533,0.024485968,0.00009916688],"about_ca_topic_score_codex":0.0009295373,"about_ca_topic_score_gemma":0.0013739719,"teacher_disagreement_score":0.0013199829,"about_ca_system_score_codex":0.00023687613,"about_ca_system_score_gemma":0.00035447,"threshold_uncertainty_score":0.0044157505},"labels":[],"label_agreement":null},{"id":"W2624450899","doi":"10.13031/aea.31.11195","title":"Evaluation of a Horizontal Air Flow In-Bin Grain Drying System","year":2015,"lang":"en","type":"article","venue":"Applied Engineering in Agriculture","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Bin; Airflow; Water content; Moisture; Grain size; RADIUS; Grain drying; Environmental science; Flow (mathematics); Materials science; Mechanics; Geotechnical engineering; Composite material; Geology; Engineering; Mechanical engineering; Physics","score_opus":0.024143739826292306,"score_gpt":0.20081503669865988,"score_spread":0.17667129687236757,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2624450899","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9259324,0.00017314173,0.071242176,0.000055717523,0.000057468314,0.00017775566,0.00020375397,0.000793135,0.0013643552],"genre_scores_gemma":[0.97175,0.000092847215,0.026814504,0.000020120871,0.000004066297,0.00004471982,0.00014229018,0.000024901634,0.001106487],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998752,0.000018485916,0.0000082757915,0.000027337745,0.0000545705,0.000016104586],"domain_scores_gemma":[0.99986136,0.00003062554,0.000015333191,0.000020210226,0.000053761443,0.000018605328],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032129622,0.00019733472,0.00032976485,0.00014500515,0.00026609655,0.0002776752,0.00049527007,0.00020513026,0.0013862554],"category_scores_gemma":[0.0002795175,0.000111853326,0.00017553924,0.00015320582,0.00010638991,0.00032520757,0.00022577835,0.00015425685,0.00018357475],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.001025205,0.00042856773,0.008387052,0.00054700463,0.000050300292,0.00016563176,0.00017058729,0.030052254,0.87418616,0.00055637513,0.00082670344,0.0836042],"study_design_scores_gemma":[0.0001316444,0.0025499472,0.026565019,0.00002361249,0.00011285072,0.00024047928,0.00015888693,0.37796897,0.5859681,0.00020711965,0.0060180314,0.00005531139],"about_ca_topic_score_codex":0.0020206824,"about_ca_topic_score_gemma":0.0028093276,"teacher_disagreement_score":0.0020206824,"about_ca_system_score_codex":0.00029913514,"about_ca_system_score_gemma":0.0003509409,"threshold_uncertainty_score":0.00463748},"labels":[],"label_agreement":null},{"id":"W2749615568","doi":"10.1002/jsfa.8634","title":"Effect of microwave freeze drying on quality and energy supply in drying of barley grass","year":2017,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":48,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Chlorophyll; Lightness; Water content; Chemistry; Avena; Food science; Moisture; Freeze-drying; Dehydration; Microwave; Flavonoid; Agronomy; Botany; Antioxidant; Biology; Chromatography; Biochemistry","score_opus":0.01970801309271963,"score_gpt":0.25538237900013144,"score_spread":0.2356743659074118,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2749615568","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982009,0.00021923931,0.001288992,0.0000057019,0.0000033366427,0.00000507329,0.000029824663,0.000007384002,0.00023952464],"genre_scores_gemma":[0.99866104,0.00019767735,0.0008633784,0.000003955189,9.1919816e-7,0.0000040470923,0.000030278368,0.0000031452005,0.00023552398],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996424,0.0000046588298,0.0000019248266,0.0000088143515,0.000013088471,0.0000073024853],"domain_scores_gemma":[0.9999683,0.000011636701,0.000008666015,0.0000028991603,0.000005347859,0.0000031436703],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012139201,0.00015245416,0.00014917323,0.00011765379,0.000068089284,0.00013522609,0.00009141534,0.00009117593,0.0005593368],"category_scores_gemma":[0.00012419622,0.00007468082,0.00023012332,0.0001173807,0.0000847302,0.00012155057,0.00008501655,0.00011693963,0.000047163077],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022763625,0.000054027318,0.002315221,0.00009273008,0.0000151367585,0.00006274575,0.00002299415,0.0047552567,0.98761904,0.000054760447,0.000034079447,0.0047463267],"study_design_scores_gemma":[0.000026505719,0.0007332859,0.04188021,0.000011210221,0.000046718782,0.000105354426,0.00006629138,0.050707903,0.9055284,0.00009253717,0.0007901936,0.000011252035],"about_ca_topic_score_codex":0.001072693,"about_ca_topic_score_gemma":0.00096791744,"teacher_disagreement_score":0.001072693,"about_ca_system_score_codex":0.00016859456,"about_ca_system_score_gemma":0.000056180732,"threshold_uncertainty_score":0.0021328926},"labels":[],"label_agreement":null},{"id":"W2756910067","doi":"10.1016/j.foodchem.2017.09.089","title":"Thermogravimetric analysis for rapid assessment of moisture diffusivity in polydisperse powder and thin film matrices","year":2017,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia; Agriculture and Agri-Food Canada","funders":"","keywords":"Thermal diffusivity; Moisture; Thermogravimetric analysis; Materials science; Thermodynamics; Water content; Composite material; Chemistry; Geology; Geotechnical engineering; Organic chemistry; Physics","score_opus":0.023989421068453746,"score_gpt":0.2658231673013062,"score_spread":0.24183374623285242,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2756910067","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.88560057,0.0016463685,0.107118346,0.00010115591,0.00007585438,0.00014731017,0.0014503229,0.0004989678,0.003360953],"genre_scores_gemma":[0.914708,0.0013906634,0.078988604,0.00005644866,0.000017780072,0.00024449127,0.0008857603,0.00010548906,0.0036027061],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99974257,0.000027328671,0.000017326787,0.000071971874,0.00011936253,0.00002143367],"domain_scores_gemma":[0.9997074,0.00012828296,0.00003272221,0.000028795135,0.00009012019,0.000012680043],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043670766,0.00038926527,0.00023747493,0.0005344205,0.00034061586,0.00025726386,0.00034322456,0.0003760506,0.0015975176],"category_scores_gemma":[0.00056002365,0.00034400978,0.00025253152,0.00034718987,0.00019882659,0.0003979679,0.00020193469,0.0006525671,0.0004252878],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000039889946,0.000011760383,0.00020286244,0.000026929696,0.0000047783897,0.00001486483,0.000022565846,0.00015522203,0.99714005,0.0001108461,0.000050630995,0.0022196418],"study_design_scores_gemma":[0.0000024981937,0.000048392903,0.0012671463,0.000003258091,0.000007458001,0.000038228744,0.0000140261445,0.0049401824,0.99306035,0.000029927236,0.00058309414,0.00000548119],"about_ca_topic_score_codex":0.001072576,"about_ca_topic_score_gemma":0.0027378912,"teacher_disagreement_score":0.0015975176,"about_ca_system_score_codex":0.0003115429,"about_ca_system_score_gemma":0.00021288916,"threshold_uncertainty_score":0.0053442717},"labels":[],"label_agreement":null},{"id":"W2760071674","doi":"10.5539/eer.v7n2p14","title":"Drying Kinetics of Sliced Pineapples in a Solar Conduction Dryer","year":2017,"lang":"en","type":"article","venue":"Energy and Environment Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Tray; Solar dryer; Materials science; Thin layer; Moisture; Water content; Composite material; Food science; Chemistry; Layer (electronics); Botany","score_opus":0.1143399781575617,"score_gpt":0.3010904467242593,"score_spread":0.18675046856669758,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2760071674","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998439,0.00035424303,0.00080863177,0.000005585013,0.000004630072,0.000007530235,0.00012705576,0.000023995828,0.00022930947],"genre_scores_gemma":[0.99406475,0.0007903387,0.003225472,0.000017542818,0.0000032224802,0.000013403871,0.0003001795,0.000027444894,0.0015577489],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999193,0.000006914038,0.0000049853925,0.000025086245,0.000029675895,0.000013961173],"domain_scores_gemma":[0.9999021,0.000031317042,0.000020985985,0.000007211546,0.00002262738,0.000015658723],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023988118,0.00025092636,0.00039612257,0.00012751344,0.00016775061,0.0003305543,0.00017406435,0.00017668719,0.000583705],"category_scores_gemma":[0.00017848902,0.00015570686,0.00025416198,0.00021817924,0.00008793647,0.00020976106,0.00008352805,0.00026570994,0.00023752043],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014404657,0.000022843748,0.0005806636,0.00006490416,0.000007680693,0.000046348698,0.00006337787,0.0009335323,0.99658537,0.000014727415,0.000023077098,0.0015135076],"study_design_scores_gemma":[0.000009093352,0.00059792376,0.0174319,0.000018121857,0.000032223914,0.00008440641,0.00013619795,0.0076244003,0.972823,0.000024240382,0.0012023692,0.000016174146],"about_ca_topic_score_codex":0.0026911292,"about_ca_topic_score_gemma":0.005308556,"teacher_disagreement_score":0.0026911292,"about_ca_system_score_codex":0.00019445182,"about_ca_system_score_gemma":0.00013085525,"threshold_uncertainty_score":0.0053509474},"labels":[],"label_agreement":null},{"id":"W2766566435","doi":"10.5539/eer.v7n2p37","title":"Thin Layer Mathematical Modelling of Cob Maize in a Natural Convection Solar Drier","year":2017,"lang":"en","type":"article","venue":"Energy and Environment Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Relative humidity; Water content; Moisture; Convection; Exponential function; Environmental science; Humidity; Natural convection; Thin layer; Materials science; Meteorology; Mathematics; Layer (electronics); Composite material; Physics","score_opus":0.11233107703019586,"score_gpt":0.28751318438835133,"score_spread":0.17518210735815548,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2766566435","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.763018,0.0010147579,0.21438663,0.0002848541,0.000059114198,0.00021396508,0.0009298253,0.00034051953,0.019752212],"genre_scores_gemma":[0.9690618,0.0007622969,0.020967925,0.000036156664,0.000010448113,0.00022475858,0.00024082533,0.000054991495,0.008640876],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99989474,0.000021275791,0.000007536742,0.00002785837,0.000032928398,0.000015723763],"domain_scores_gemma":[0.9998115,0.00008901363,0.000041619947,0.000010488753,0.000038149254,0.000009362555],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028270978,0.00045834854,0.00052929076,0.0003355284,0.00035163332,0.0007704352,0.00083702256,0.0010375101,0.0012676506],"category_scores_gemma":[0.0005038826,0.0003631562,0.00087577687,0.0004152299,0.00032549573,0.0004980495,0.00038009085,0.0004466454,0.00027535026],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000045684246,0.000033752047,0.00073765387,0.0001060025,0.000016458946,0.00010783467,0.0000558823,0.9787087,0.016542371,0.0016959972,0.000084886306,0.0018647538],"study_design_scores_gemma":[0.000006374643,0.000023493858,0.0003855148,0.0000039228717,0.000006129031,0.000014846854,0.000012209929,0.9977367,0.0014409099,0.00015677031,0.00020814793,0.0000049910473],"about_ca_topic_score_codex":0.010770536,"about_ca_topic_score_gemma":0.00489606,"teacher_disagreement_score":0.010770536,"about_ca_system_score_codex":0.0005226045,"about_ca_system_score_gemma":0.0006154704,"threshold_uncertainty_score":0.02141565},"labels":[],"label_agreement":null},{"id":"W2774785080","doi":"","title":"Comparison of heat transfer rates during thermal processing under end-over-end and axial modes of rotation","year":2010,"lang":"en","type":"article","venue":"Food Science and Technology International","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Retort; Rotational speed; Rotation (mathematics); Heat transfer; Mechanics; Chemistry; Materials science; Mixing (physics); Thermodynamics; Mechanical engineering; Mathematics; Physics; Geometry","score_opus":0.025892818276358056,"score_gpt":0.28361012431808236,"score_spread":0.2577173060417243,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2774785080","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99843675,0.00011956059,0.0011439743,0.0000034565098,0.0000054679736,0.000021088808,0.000060261194,0.000025025627,0.00018432768],"genre_scores_gemma":[0.9969506,0.0001397905,0.0019354451,0.000007144462,0.0000058331034,0.00005033552,0.00014288093,0.000017288998,0.0007506174],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99959487,0.00009897616,0.000036686302,0.000077715136,0.00010666375,0.00008509988],"domain_scores_gemma":[0.99907255,0.0003583708,0.00019376815,0.000064447035,0.0002534778,0.000057376987],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00071874727,0.00061827246,0.00047132082,0.0003054153,0.00018112824,0.00045083076,0.00024028018,0.00024002783,0.0010222071],"category_scores_gemma":[0.0009014502,0.0001903467,0.00037176657,0.00034611087,0.00036805225,0.00041594318,0.00021292512,0.00040053317,0.00025383141],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0025000153,0.00012923527,0.0012578533,0.00008922885,0.000014700797,0.000016962813,0.00009344222,0.0008918862,0.99016154,0.000028694374,0.000024308305,0.0047920365],"study_design_scores_gemma":[0.000023171227,0.0028286895,0.008546298,0.0000060225957,0.000028606319,0.00001551447,0.00007191038,0.002510855,0.98573536,0.000012791378,0.00020644572,0.000014351713],"about_ca_topic_score_codex":0.000524958,"about_ca_topic_score_gemma":0.00047888985,"teacher_disagreement_score":0.0010222071,"about_ca_system_score_codex":0.00020602942,"about_ca_system_score_gemma":0.00020153383,"threshold_uncertainty_score":0.0038011074},"labels":[],"label_agreement":null},{"id":"W2782885253","doi":"10.1080/10408398.2017.1420624","title":"Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review","year":2018,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":157,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Western University","funders":"National Key Research and Development Program of China; Ministry of Food and Drug Safety","keywords":"Process engineering; Microwave; Environmental science; Capital cost; Microwave heating; Freeze-drying; Unit operation; Biochemical engineering; Computer science; Engineering; Chemistry","score_opus":0.11071156959534359,"score_gpt":0.347349748372825,"score_spread":0.23663817877748142,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2782885253","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0002816079,0.99822265,0.00032664594,0.00011083911,0.00014660765,0.000005339144,0.000023137045,0.0000117054515,0.0008713978],"genre_scores_gemma":[0.0010290657,0.99791104,0.00043151106,0.00007217741,0.00011880199,0.000005915113,0.00003655653,0.0000022256706,0.00039269018],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99984276,0.000020322314,0.00002570285,0.000036813806,0.00005864764,0.000015693027],"domain_scores_gemma":[0.99957997,0.00021104231,0.000068503585,0.000012098393,0.0001009963,0.000027314274],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005316662,0.000904942,0.001117088,0.002425025,0.0002803176,0.0007804954,0.0006280377,0.0007418091,0.0035220124],"category_scores_gemma":[0.0006904809,0.0003565798,0.00059644505,0.0027311863,0.0002689604,0.0012893736,0.0005603571,0.0010712715,0.0016158104],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007412835,0.000121235134,0.0002728782,0.05800001,0.00015059752,0.00024365023,0.00011378468,0.0012560575,0.009319262,0.0042889616,0.021766022,0.9043935],"study_design_scores_gemma":[0.000011433292,0.00015555602,0.00088338804,0.003129327,0.00021742776,0.0008693628,0.000072437535,0.0002897783,0.0029022594,0.0015703852,0.9898622,0.000036431735],"about_ca_topic_score_codex":0.0008890913,"about_ca_topic_score_gemma":0.0013027565,"teacher_disagreement_score":0.0035220124,"about_ca_system_score_codex":0.0003414659,"about_ca_system_score_gemma":0.0007432547,"threshold_uncertainty_score":0.011782289},"labels":[],"label_agreement":null},{"id":"W2791209551","doi":"10.1007/s11947-018-2061-1","title":"Effect of Pulsed-Spouted Bed Microwave Freeze Drying on Quality of Apple Cuboids","year":2018,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":53,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Mitacs; Government of Jiangsu Province","keywords":"Freeze-drying; Water content; Porosity; Microwave; Materials science; Moisture; Texture (cosmology); Composite material; Chemistry; Chromatography","score_opus":0.018828501351382667,"score_gpt":0.2657677133626277,"score_spread":0.24693921201124505,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2791209551","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9989035,0.00034036624,0.00043513183,0.000009071154,0.000004002989,0.0000032391176,0.000051478506,0.000008204276,0.00024494441],"genre_scores_gemma":[0.99872583,0.00022360827,0.0004994414,0.000010249963,0.0000011848482,0.000002900179,0.00006262759,0.0000081954595,0.00046604918],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999268,0.000008354663,0.000004913027,0.000021568949,0.000022211341,0.000016209411],"domain_scores_gemma":[0.9998203,0.000060591687,0.000041296895,0.000017567958,0.000040416035,0.00001988445],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001715987,0.0001570135,0.00015046106,0.00009537007,0.00010451796,0.00024112241,0.00011919611,0.00015005344,0.0006973403],"category_scores_gemma":[0.0003184428,0.000107032094,0.00022654387,0.0001407762,0.0001331493,0.00018358491,0.00009385395,0.00027482046,0.00008523288],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00055924675,0.00002594589,0.0007197699,0.000046046953,0.000011941797,0.000039049442,0.000045379435,0.0006859648,0.9955739,0.000023609022,0.000019890955,0.0022492276],"study_design_scores_gemma":[0.0000057207353,0.00024687877,0.0054518837,0.0000037034465,0.000017393804,0.000022126262,0.000028477003,0.0014416052,0.99256426,0.0000074349787,0.0002056917,0.000004963899],"about_ca_topic_score_codex":0.0014615539,"about_ca_topic_score_gemma":0.0018311258,"teacher_disagreement_score":0.0014615539,"about_ca_system_score_codex":0.00023849009,"about_ca_system_score_gemma":0.00010050505,"threshold_uncertainty_score":0.0029061437},"labels":[],"label_agreement":null},{"id":"W2791405309","doi":"10.1080/07373937.2018.1439503","title":"Evaluation of strawberries dried by radio frequency energy","year":2018,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":40,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"China Postdoctoral Science Foundation; University of British Columbia; National Natural Science Foundation of China","keywords":"Dielectric heating; Radio frequency; Microwave; Dielectric; Materials science; Chemistry; Pulp and paper industry; Optoelectronics; Electrical engineering","score_opus":0.03064440068796911,"score_gpt":0.2499921335017609,"score_spread":0.21934773281379177,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2791405309","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.993061,0.0014516074,0.0042543244,0.000015488535,0.000015596177,0.000023798595,0.00016419888,0.00003608309,0.000977779],"genre_scores_gemma":[0.98783034,0.0017226987,0.007062812,0.000050078655,0.000009685542,0.000027186088,0.00042193948,0.0000508664,0.0028244958],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999243,0.000009824029,0.0000040859723,0.000020024685,0.00003311202,0.000008711207],"domain_scores_gemma":[0.99990237,0.000015234906,0.000024497627,0.0000061386513,0.000041230232,0.000010418494],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019804573,0.00029029365,0.00021414955,0.00027606523,0.0001452879,0.00020174071,0.000103432794,0.00019360431,0.00075816625],"category_scores_gemma":[0.00019768842,0.000103218,0.0002589256,0.00026430763,0.0001004945,0.00023101935,0.000072431976,0.00023810747,0.00015939312],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000079995836,0.000016882315,0.0005703795,0.00006253947,0.000009932848,0.00003642163,0.00003035315,0.000099535064,0.9964516,0.000024401026,0.000016600554,0.0026013183],"study_design_scores_gemma":[0.0000054718107,0.00041539303,0.02889033,0.000008971308,0.000049956594,0.00016173901,0.00006839597,0.0012984499,0.9679327,0.000027916627,0.0011333218,0.000007396704],"about_ca_topic_score_codex":0.00091817917,"about_ca_topic_score_gemma":0.0017275475,"teacher_disagreement_score":0.00091817917,"about_ca_system_score_codex":0.00016060309,"about_ca_system_score_gemma":0.00007944442,"threshold_uncertainty_score":0.0025363564},"labels":[],"label_agreement":null},{"id":"W2793354452","doi":"10.1080/07373937.2017.1422515","title":"Characterization of isotherms and thin-layer drying of red kidney beans, Part I: Choosing appropriate empirical and semitheoretical models","year":2018,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Desorption; Thermal diffusivity; Relative humidity; Adsorption; Sphericity; Thermodynamics; Chemistry; Diffusion; Water activity; Shrinkage; Water content; Chromatography; Analytical Chemistry (journal); Materials science; Composite material; Physics; Physical chemistry","score_opus":0.03238051589331302,"score_gpt":0.24573784249707076,"score_spread":0.21335732660375772,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2793354452","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.5755717,0.004751385,0.4159111,0.00014826776,0.000039620114,0.00027463803,0.0005672565,0.0006675107,0.0020685869],"genre_scores_gemma":[0.8436944,0.0042988267,0.14847349,0.00007695422,0.000018612216,0.00040373037,0.0008660959,0.0001942703,0.0019736432],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99920136,0.000118327305,0.000059300495,0.00016602663,0.00039768318,0.000057267935],"domain_scores_gemma":[0.99900776,0.00040792697,0.00016101752,0.0000831493,0.00031486998,0.000025347861],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0028787162,0.00071781804,0.0008250814,0.0010576355,0.000291858,0.0005548997,0.0009287362,0.0005042737,0.000475111],"category_scores_gemma":[0.0033043972,0.00040212416,0.00091240765,0.000977362,0.00037819272,0.0012695361,0.00032796868,0.00075773074,0.00026401147],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012237986,0.000121234974,0.008749053,0.0011698742,0.00007632621,0.00020858693,0.0003748054,0.021492569,0.9203969,0.0028182168,0.00044002125,0.044030044],"study_design_scores_gemma":[0.000016675409,0.0003390734,0.022911292,0.000057147634,0.00008761138,0.00045997847,0.0002951655,0.30360907,0.6662619,0.001848005,0.0040008696,0.000113233604],"about_ca_topic_score_codex":0.0029775242,"about_ca_topic_score_gemma":0.003238522,"teacher_disagreement_score":0.0029775242,"about_ca_system_score_codex":0.0006389512,"about_ca_system_score_gemma":0.00056954025,"threshold_uncertainty_score":0.015224278},"labels":[],"label_agreement":null},{"id":"W2793574801","doi":"10.7451/cbe.2017.59.8.23","title":"Techno-economic evaluation of microwave drying of wheat distiller’s grain with solubles in Saskatchewan.","year":2017,"lang":"en","type":"article","venue":"Canadian Biosystems Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Microwave; Environmental science; Agricultural engineering; Agronomy; Materials science; Pulp and paper industry; Agricultural economics; Economics; Engineering; Biology","score_opus":0.02318004504257191,"score_gpt":0.20600164873213975,"score_spread":0.18282160368956785,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2793574801","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9884714,0.00048785628,0.0015627914,0.00013463953,0.00001590141,0.00017406461,0.00067274173,0.000016634065,0.0084640235],"genre_scores_gemma":[0.9954137,0.0005715871,0.0014366314,0.000020873598,0.000002029325,0.000050810406,0.00038234977,0.000004701639,0.0021173446],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9994836,0.00013148665,0.000021782776,0.00005600106,0.00020870812,0.00009832795],"domain_scores_gemma":[0.99940026,0.0002186376,0.000061678744,0.000036638918,0.00023108133,0.000051582458],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013930345,0.0005021804,0.0002900751,0.000879662,0.0006985269,0.00080619083,0.00058946107,0.00042533077,0.0022407454],"category_scores_gemma":[0.0009584356,0.00023108546,0.00060639234,0.0011330346,0.00036851218,0.0004908293,0.00043208766,0.00043938283,0.00023459569],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.004714999,0.001698622,0.072153606,0.0012372555,0.00034355037,0.0015643726,0.00017612893,0.5809651,0.23519734,0.005025197,0.002073224,0.094850674],"study_design_scores_gemma":[0.0006286141,0.00804735,0.24166717,0.0001373999,0.00072746753,0.00037848888,0.0024998856,0.46877623,0.25709143,0.00206608,0.017767865,0.00021205016],"about_ca_topic_score_codex":0.2909246,"about_ca_topic_score_gemma":0.51215315,"teacher_disagreement_score":0.7090754,"about_ca_system_score_codex":0.012543775,"about_ca_system_score_gemma":0.003908104,"threshold_uncertainty_score":0.5784625},"labels":[],"label_agreement":null},{"id":"W2802843940","doi":"10.1080/07373937.2018.1454942","title":"Effects of drying methods on quality attributes of peach (<i>Prunus persica</i>) leather","year":2018,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":65,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Flavor; Aroma; Odor; Microstructure; Water content; Food science; Moisture; Prunus; Chemistry; Electronic tongue; Mathematics; Taste; Materials science; Horticulture; Composite material; Biology","score_opus":0.042786665683915884,"score_gpt":0.32997178154965734,"score_spread":0.28718511586574147,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2802843940","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99592566,0.001932213,0.0015622019,0.000018287476,0.000015729001,0.00001640331,0.00009110861,0.000016681084,0.0004217076],"genre_scores_gemma":[0.99452424,0.0012640024,0.0035331983,0.000035092802,0.000006312889,0.000013156989,0.00015798156,0.000016818227,0.0004493061],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982697,0.000038130347,0.000017434437,0.000037755148,0.00005982732,0.000019904104],"domain_scores_gemma":[0.9997174,0.00008778579,0.00008109579,0.000022838112,0.00006530134,0.000025607736],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027181985,0.00032709623,0.00025910736,0.0003094973,0.0001743484,0.00030859097,0.00014551473,0.00017935704,0.00053464295],"category_scores_gemma":[0.00046643752,0.00014111461,0.00040698724,0.00035611988,0.00012856981,0.0003384234,0.0001279811,0.00040857698,0.00009261982],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004682955,0.0000791094,0.0024536322,0.00022180243,0.000053000374,0.000085037595,0.00006387184,0.0003066992,0.9883746,0.000020134254,0.000031230524,0.007842485],"study_design_scores_gemma":[0.000019139501,0.0018474804,0.06860346,0.000027187465,0.00018194328,0.0003467288,0.00019388183,0.0017030381,0.925477,0.000040265702,0.0015328125,0.000027144823],"about_ca_topic_score_codex":0.00082169747,"about_ca_topic_score_gemma":0.0020305638,"teacher_disagreement_score":0.00082169747,"about_ca_system_score_codex":0.00011927684,"about_ca_system_score_gemma":0.00007411545,"threshold_uncertainty_score":0.0017886162},"labels":[],"label_agreement":null},{"id":"W2803539414","doi":"10.1007/s00231-018-2379-2","title":"Evolution of thermo-physical properties of Akuama (picralima nitida) seed and antioxidants retention capacity during hot air drying","year":2018,"lang":"en","type":"article","venue":"Heat and Mass Transfer","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of New Brunswick","funders":"","keywords":"Materials science; Heat capacity; Mass transfer; Volume (thermodynamics); Thermodynamics; Heat transfer coefficient; Porosity; Moisture; Water content; Heat transfer; Composite material; Physics","score_opus":0.03360233089386649,"score_gpt":0.1994952447809944,"score_spread":0.1658929138871279,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2803539414","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9995173,0.0000621562,0.00023646963,0.0000025118966,9.953535e-7,0.0000013523761,0.000035526555,0.000004307436,0.00013935645],"genre_scores_gemma":[0.99959534,0.0000305652,0.00014492254,0.000001543546,2.4498047e-7,0.0000017800262,0.000034004646,0.0000020158645,0.00018958982],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99997663,0.0000021048472,0.000001606844,0.000007457031,0.0000074244817,0.000004874544],"domain_scores_gemma":[0.99993825,0.000020192358,0.000015915673,0.0000045344136,0.000013757209,0.0000073427705],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000077544464,0.000112602866,0.00010456532,0.00014308552,0.00009988993,0.0001974452,0.000101093196,0.000104098326,0.00031933814],"category_scores_gemma":[0.00015116109,0.00009345216,0.00012939285,0.00015044112,0.00009189368,0.00017926609,0.000060290877,0.00018233478,0.000057314744],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010565192,0.000015192829,0.0032079362,0.000028392444,0.000008701574,0.000055758494,0.000044785476,0.0011152666,0.99366826,0.000037121386,0.000013841806,0.0016991075],"study_design_scores_gemma":[0.0000066789307,0.00019200369,0.13573098,0.000004954516,0.000050124905,0.00010174334,0.00014446049,0.021525195,0.84168214,0.00006890683,0.00047642938,0.000016349491],"about_ca_topic_score_codex":0.0017164472,"about_ca_topic_score_gemma":0.0025789542,"teacher_disagreement_score":0.0017164472,"about_ca_system_score_codex":0.00014877378,"about_ca_system_score_gemma":0.000055558136,"threshold_uncertainty_score":0.0034129024},"labels":[],"label_agreement":null},{"id":"W2808262253","doi":"10.1016/j.fbp.2018.06.002","title":"Energy efficient improvements in hot air drying by controlling relative humidity based on Weibull and Bi-Di models","year":2018,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":68,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China","keywords":"Weibull distribution; Relative humidity; Process engineering; Environmental science; Humidity; Energy (signal processing); Waste management; Materials science; Engineering; Thermodynamics; Statistics; Mathematics; Physics","score_opus":0.021772297294626528,"score_gpt":0.21658379982640927,"score_spread":0.19481150253178275,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2808262253","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.31686425,0.002200462,0.6702269,0.00019434812,0.00011344304,0.000043924956,0.00014080001,0.00029150344,0.009924396],"genre_scores_gemma":[0.98361593,0.00059900037,0.012160991,0.00002434427,0.000010316765,0.000025280211,0.00005057853,0.000041973406,0.0034716032],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998987,0.000020014377,0.00000476787,0.000021299078,0.000038926897,0.000016312451],"domain_scores_gemma":[0.999882,0.000059086888,0.000017080009,0.000013920038,0.000022404962,0.0000055676137],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026797137,0.00040453876,0.00032084688,0.00030975585,0.00020334436,0.0004230705,0.0005109018,0.00043904033,0.000750942],"category_scores_gemma":[0.0003860899,0.0002123495,0.0005436502,0.000367789,0.00020578381,0.0007331189,0.00028643187,0.00033363196,0.00014839365],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000062537656,0.000047072972,0.00078983465,0.000076718745,0.000021656137,0.00003809218,0.000034265526,0.9560406,0.020712608,0.005994533,0.00022467284,0.015957434],"study_design_scores_gemma":[0.0000010459846,0.000009721345,0.00017900091,0.0000014754983,0.000004014873,0.000007839223,0.00000400025,0.9965288,0.0026285697,0.00044676478,0.00018513443,0.0000036098772],"about_ca_topic_score_codex":0.0018428601,"about_ca_topic_score_gemma":0.0020425946,"teacher_disagreement_score":0.0018428601,"about_ca_system_score_codex":0.0003605555,"about_ca_system_score_gemma":0.00020778202,"threshold_uncertainty_score":0.0036642551},"labels":[],"label_agreement":null},{"id":"W2883258308","doi":"10.1002/fsn3.744","title":"Static and dynamic methods to determine adsorption isotherms of hemp seed (<i>Cannabis sativa</i> L.) with different percentages of dockage","year":2018,"lang":"en","type":"article","venue":"Food Science & Nutrition","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Equilibrium moisture content; Adsorption; Desorption; Hysteresis; Water content; Moisture; Materials science; Chemistry; Mathematics; Composite material; Analytical Chemistry (journal); Chromatography; Physics; Geotechnical engineering; Geology; Sorption","score_opus":0.021382796697732825,"score_gpt":0.2834477357790541,"score_spread":0.2620649390813212,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2883258308","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.93303996,0.0018048808,0.058422007,0.00012517378,0.000049869297,0.00017922897,0.0011333553,0.00044409357,0.0048014717],"genre_scores_gemma":[0.9661708,0.0014604673,0.025738431,0.00007812559,0.000013570133,0.00031324176,0.00078046916,0.000049200742,0.005395679],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981755,0.000010269078,0.000008551307,0.00004371379,0.00010246368,0.000017355906],"domain_scores_gemma":[0.9998672,0.000029971905,0.000023325565,0.000012105263,0.00005578291,0.000011611691],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021417855,0.00033026322,0.00030073617,0.0004912627,0.00027470154,0.00017365655,0.0004436585,0.00022106158,0.0011313801],"category_scores_gemma":[0.00025833354,0.00016585302,0.00032980167,0.0005257998,0.0001454566,0.00030425919,0.0002018879,0.00050915044,0.00023562349],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000050895153,0.000028167295,0.0013488021,0.000102477425,0.000011260747,0.00003236694,0.00005417859,0.0005275074,0.9906166,0.00016908326,0.00011497391,0.0069437376],"study_design_scores_gemma":[0.000014071248,0.00019046472,0.019972619,0.000008888619,0.000038662274,0.00016011657,0.00009726622,0.0232964,0.9532756,0.00023431494,0.0026763994,0.00003523458],"about_ca_topic_score_codex":0.009330367,"about_ca_topic_score_gemma":0.011357307,"teacher_disagreement_score":0.009330367,"about_ca_system_score_codex":0.00043656636,"about_ca_system_score_gemma":0.00029798003,"threshold_uncertainty_score":0.018552125},"labels":[],"label_agreement":null},{"id":"W2884434127","doi":"10.1016/j.fbp.2018.06.005","title":"Non-isothermal drying of garlic slices (Allium sativum, L.): Wave period and initial temperature of the heating/cooling effect","year":2018,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Consejo Nacional de Ciencia y Tecnología; Comisión de Operación y Fomento de Actividades Académicas, Instituto Politécnico Nacional; Instituto Politécnico Nacional","keywords":"Allium sativum; Isothermal process; Thermal diffusivity; Water content; Chemistry; Analytical Chemistry (journal); Moisture; Materials science; Thermodynamics; Composite material; Horticulture; Chromatography","score_opus":0.01591334120801477,"score_gpt":0.2295896471903837,"score_spread":0.21367630598236892,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2884434127","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98858285,0.00025316986,0.009165148,0.000026146961,0.000011309079,0.0000138926,0.00009091214,0.000025582905,0.0018309767],"genre_scores_gemma":[0.99715734,0.00022830314,0.0013197096,0.0000063339985,0.0000020156365,0.000007341592,0.000054233264,0.000011348531,0.0012134609],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99997056,0.0000031152651,0.0000011471628,0.000008088925,0.000009652533,0.000007398292],"domain_scores_gemma":[0.9999447,0.000028255074,0.000008637346,0.0000050723625,0.0000099506005,0.0000034618888],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000102951126,0.0001711779,0.00014838559,0.00008671553,0.0001013919,0.00016574551,0.0001855158,0.00015401875,0.00090561516],"category_scores_gemma":[0.00019260032,0.00013171502,0.00020574653,0.000101718455,0.00014093495,0.00026083196,0.00009406361,0.00016989427,0.00013280124],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00043888704,0.00014683219,0.0031244096,0.00028413825,0.000025493257,0.0001951072,0.000102213315,0.10416929,0.8781292,0.0010620732,0.00026604973,0.0120562045],"study_design_scores_gemma":[0.000023373097,0.00021247855,0.01581354,0.00001134636,0.00003199309,0.00008474768,0.000058340393,0.6290488,0.35368088,0.00033194423,0.00068362564,0.000018946279],"about_ca_topic_score_codex":0.0022247795,"about_ca_topic_score_gemma":0.0029203326,"teacher_disagreement_score":0.0022247795,"about_ca_system_score_codex":0.00016138906,"about_ca_system_score_gemma":0.0001594027,"threshold_uncertainty_score":0.004423678},"labels":[],"label_agreement":null},{"id":"W2886521791","doi":"10.11159/htff18.122","title":"Large Eddy Simulation of Drying of a Potato Slice in Turbulent Flow","year":2018,"lang":"en","type":"article","venue":"Proceedings of the World Congress on Mechanical, Chemical, and Material Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Dirección General de Asuntos del Personal Académico, Universidad Nacional Autónoma de México; Universidad Nacional Autónoma de México; Consejo Nacional de Ciencia y Tecnología","keywords":"Turbulence; Large eddy simulation; Flow (mathematics); Mechanics; Environmental science; Computer science; Petroleum engineering; Physics; Geology","score_opus":0.010425578942788328,"score_gpt":0.21293317179674978,"score_spread":0.20250759285396144,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2886521791","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94722354,0.00014914043,0.048688393,0.00011745897,0.000038325925,0.0000379475,0.000119548116,0.0001638509,0.0034617851],"genre_scores_gemma":[0.9918194,0.000058938786,0.006788897,0.000015200006,0.000005087607,0.000020938172,0.00008588851,0.000019187395,0.0011864704],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999559,0.000011329831,0.0000031902323,0.000008432038,0.000011108764,0.000010024779],"domain_scores_gemma":[0.9998485,0.000071570095,0.000024834204,0.0000121797275,0.000022866845,0.000020106654],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016602407,0.0002696755,0.0003480389,0.00014209705,0.00025951405,0.00048024618,0.0002812288,0.0005308115,0.00054316333],"category_scores_gemma":[0.00035214558,0.00017395268,0.00037312682,0.00014654569,0.0004002715,0.00033804064,0.00024562367,0.00025273144,0.00006487122],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001427897,0.00006993896,0.0028989671,0.00004767131,0.000024095003,0.00017660832,0.00006316615,0.9697813,0.023379913,0.0013276078,0.00016360976,0.0019244574],"study_design_scores_gemma":[0.000011817934,0.00002667572,0.00072563975,0.0000016240061,0.0000027132996,0.000011163255,0.000012607197,0.9972626,0.0016993555,0.00012289111,0.00011914572,0.0000037071522],"about_ca_topic_score_codex":0.004793417,"about_ca_topic_score_gemma":0.0021665164,"teacher_disagreement_score":0.004793417,"about_ca_system_score_codex":0.00024761763,"about_ca_system_score_gemma":0.00040761507,"threshold_uncertainty_score":0.009531021},"labels":[],"label_agreement":null},{"id":"W2887161686","doi":"10.1016/j.eaef.2018.08.001","title":"Artificial neural Network−Genetic algorithm modeling for moisture content prediction of savory leaves drying process in different drying conditions","year":2018,"lang":"en","type":"article","venue":"Engineering in Agriculture Environment and Food","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Airflow; Artificial neural network; Water content; Relative humidity; Correlation coefficient; Air temperature; Mean squared error; Genetic algorithm; Algorithm; Feedforward neural network; Mathematics; Machine learning; Artificial intelligence; Computer science; Engineering; Mechanical engineering; Statistics; Meteorology; Physics","score_opus":0.027156255216315064,"score_gpt":0.1890842416452812,"score_spread":0.16192798642896614,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2887161686","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.24457334,0.0011393984,0.7504993,0.00012992938,0.00007057296,0.00005346131,0.000094146075,0.0005763116,0.0028634698],"genre_scores_gemma":[0.9371252,0.00049220177,0.059582993,0.000035273744,0.00001448445,0.00010134429,0.00015872193,0.000027714892,0.002461962],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998996,0.000026464597,0.0000069395123,0.000027352262,0.000027817729,0.000011819186],"domain_scores_gemma":[0.9998735,0.0000670983,0.000016528847,0.0000063406487,0.00003276119,0.0000036734887],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032637012,0.00061170955,0.00038193763,0.00035295123,0.00022258288,0.00041757183,0.00040286066,0.00064596004,0.0005751583],"category_scores_gemma":[0.0005898766,0.00019624794,0.00047246943,0.00035385194,0.00013347676,0.00036340728,0.00019536914,0.00040603647,0.00012693756],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004024305,0.000037833262,0.0017978556,0.000050704482,0.000043915697,0.000054307366,0.000023485696,0.96755034,0.005115317,0.0004997514,0.00016237107,0.024623819],"study_design_scores_gemma":[0.0000013065118,0.000010575366,0.00027622847,0.0000015924443,0.000003926631,0.000005009384,0.0000016710635,0.99900335,0.00050542183,0.00010377414,0.000085269356,0.0000019942245],"about_ca_topic_score_codex":0.007574825,"about_ca_topic_score_gemma":0.0066104312,"teacher_disagreement_score":0.007574825,"about_ca_system_score_codex":0.00032081202,"about_ca_system_score_gemma":0.00044528104,"threshold_uncertainty_score":0.015061498},"labels":[],"label_agreement":null},{"id":"W2889328726","doi":"10.1007/s12393-018-9181-2","title":"Experience of Solar Drying in Africa: Presentation of Designs, Operations, and Models","year":2018,"lang":"en","type":"article","venue":"Food Engineering Reviews","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":60,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of New Brunswick","funders":"","keywords":"Solar dryer; Environmental science; Solar energy; Agriculture; Agricultural engineering; Agrarian society; Moisture; Engineering; Meteorology; Environmental engineering; Geography","score_opus":0.1091383979099346,"score_gpt":0.26139564835225615,"score_spread":0.15225725044232155,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2889328726","genre_codex":"empirical","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6408407,0.052042753,0.22466242,0.0041218754,0.00033415493,0.00030204997,0.0007762848,0.00051770033,0.07640202],"genre_scores_gemma":[0.86437124,0.047835067,0.06917008,0.00018188967,0.00007082767,0.0000933872,0.0003158706,0.00017654926,0.017785095],"study_design_codex":"design_other","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9994929,0.0001856651,0.000024024272,0.000057836325,0.00016443025,0.00007513591],"domain_scores_gemma":[0.99936813,0.00029843126,0.000057246205,0.00008067129,0.00015016804,0.000045363795],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015064842,0.0008839201,0.00058945204,0.0004589969,0.00064993877,0.001183569,0.0011516222,0.00069453154,0.0033211682],"category_scores_gemma":[0.001664673,0.00036444116,0.00060045306,0.0016493904,0.0004215281,0.0013262408,0.000649675,0.0009074446,0.0004298585],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006864085,0.00058271625,0.007173759,0.002103808,0.00006826063,0.000602454,0.0013464788,0.342477,0.03509135,0.031178778,0.010777815,0.56791127],"study_design_scores_gemma":[0.000147907,0.002185035,0.015464421,0.0011596801,0.000224253,0.0020688197,0.0054132533,0.38122478,0.12379799,0.029176772,0.43887419,0.00026281868],"about_ca_topic_score_codex":0.005660904,"about_ca_topic_score_gemma":0.0077557974,"teacher_disagreement_score":0.005660904,"about_ca_system_score_codex":0.0013504757,"about_ca_system_score_gemma":0.00087960577,"threshold_uncertainty_score":0.01125586},"labels":[],"label_agreement":null},{"id":"W2891495453","doi":"10.5539/jfr.v7n6p1","title":"Physicochemical and Nutritional Characteristics of Solar and Sun-dried Tomato Powder","year":2018,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Purdue University","keywords":"Lycopene; Solanum; Solar dryer; Ascorbic acid; Postharvest; Sodium metabisulfite; Water content; Horticulture; Food science; Chemistry; Dried fruit; Potassium; Moisture; Carotenoid; Biology","score_opus":0.08474484587618597,"score_gpt":0.3251255984613205,"score_spread":0.24038075258513453,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2891495453","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99567235,0.0015655259,0.00045985964,0.000029510484,0.000016830994,0.000022407292,0.00082439056,0.00000934327,0.0013997188],"genre_scores_gemma":[0.9931809,0.0008632109,0.0013556043,0.00006424858,0.000012593311,0.000040921885,0.0014172598,0.000021533142,0.003043833],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998683,0.00001464314,0.000011866612,0.000031367512,0.00006266676,0.000011056817],"domain_scores_gemma":[0.9998167,0.00003440181,0.000033736327,0.000008509251,0.0000740952,0.000032497665],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016142461,0.00025468448,0.00021145567,0.0005314096,0.00017902131,0.00025070683,0.00011711237,0.0002190737,0.0016283472],"category_scores_gemma":[0.0002451555,0.00010359646,0.00032693346,0.00041213265,0.00014903561,0.00022808199,0.000112277245,0.0003438911,0.00024607326],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026496104,0.00006930245,0.0027000534,0.000143419,0.000028606106,0.00015282999,0.000059197246,0.00014068618,0.9936041,0.000032826447,0.00005853509,0.0027454973],"study_design_scores_gemma":[0.000039330567,0.0015794805,0.19255066,0.000041509717,0.0001232312,0.0007312064,0.00045144695,0.0012856774,0.79879886,0.000100778285,0.004238948,0.000058789057],"about_ca_topic_score_codex":0.0009056213,"about_ca_topic_score_gemma":0.0017681371,"teacher_disagreement_score":0.0016283472,"about_ca_system_score_codex":0.00014004543,"about_ca_system_score_gemma":0.00013688028,"threshold_uncertainty_score":0.005447328},"labels":[],"label_agreement":null},{"id":"W2893236001","doi":"10.6000/1927-3037.2018.07.02","title":"Mini-Review of Dehydrated Products: Nutritional Properties and Mineral Components of Freeze Dried Tropical Fruits","year":2018,"lang":"en","type":"article","venue":"International Journal of Biotechnology for Wellness Industries","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Food science; Mineral; Chemistry","score_opus":0.06390638394561457,"score_gpt":0.2600286773390946,"score_spread":0.19612229339348006,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2893236001","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0011406814,0.9961189,0.00042740244,0.0001957784,0.00041618166,0.00001687172,0.00014040695,0.00001696333,0.0015268141],"genre_scores_gemma":[0.0037216947,0.99249697,0.00090530544,0.0002717441,0.00040743893,0.000026977354,0.00027031038,0.000008765366,0.0018907671],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99974126,0.000041948948,0.00005897859,0.000045648074,0.00009652128,0.000015584716],"domain_scores_gemma":[0.9992963,0.00031553066,0.00012323912,0.000021241856,0.00021083438,0.00003275621],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004150967,0.0007223867,0.0012123742,0.0020489485,0.00019553874,0.000750433,0.0006061725,0.000617881,0.0048741084],"category_scores_gemma":[0.0007540086,0.00029396333,0.0006774812,0.0016691486,0.00020005256,0.0012606881,0.000391078,0.0006754848,0.0016107208],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00025754844,0.00016447782,0.00043376724,0.106586635,0.00033681394,0.00033843578,0.00015334162,0.00066656544,0.027252732,0.0020681042,0.041793693,0.8199479],"study_design_scores_gemma":[0.00001234468,0.00035100195,0.0023536072,0.005033583,0.00043460008,0.0011770325,0.0001121999,0.00020664706,0.008003744,0.00069518544,0.98158354,0.000036425732],"about_ca_topic_score_codex":0.00065435853,"about_ca_topic_score_gemma":0.0009662824,"teacher_disagreement_score":0.0048741084,"about_ca_system_score_codex":0.00028224388,"about_ca_system_score_gemma":0.0006812159,"threshold_uncertainty_score":0.016305506},"labels":[],"label_agreement":null},{"id":"W2896308452","doi":"10.1080/07373937.2018.1517777","title":"<i>Aspergillus niger</i> inactivation in microwave rotary drum drying of whole garlic bulbs and effect on quality of dried garlic powder","year":2018,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":28,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Ministry of Food Processing Industries","keywords":"Aspergillus niger; Moisture; Water content; Microwave; Materials science; Food science; Chemistry; Pulp and paper industry; Composite material","score_opus":0.01977851007090072,"score_gpt":0.25423334997400604,"score_spread":0.2344548399031053,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2896308452","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99794525,0.0005584061,0.0010841661,0.0000151188215,0.000004319561,0.000008706884,0.00009707799,0.000023853165,0.00026316935],"genre_scores_gemma":[0.9968208,0.00059755845,0.0018326777,0.00001836271,0.0000030829551,0.000009537948,0.00017801781,0.000014363562,0.0005255955],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998977,0.000023530736,0.00001269054,0.00002624728,0.000026365542,0.000013474013],"domain_scores_gemma":[0.9997918,0.00006479385,0.00007821416,0.00001894605,0.000031291496,0.000014904147],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026065198,0.0003221701,0.0002930128,0.00016731785,0.0000767315,0.00024509756,0.0001475734,0.00018636485,0.0006670341],"category_scores_gemma":[0.0003107364,0.00014378128,0.00047283212,0.0001906564,0.00012291686,0.00014997777,0.00009371113,0.0002604741,0.00017906877],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00030352123,0.000035553807,0.001396145,0.000104569524,0.000017985241,0.00005000238,0.000027588694,0.00054555776,0.9942048,0.000021094564,0.000018799255,0.0032744051],"study_design_scores_gemma":[0.0000058168557,0.0016036947,0.025200626,0.000014714435,0.000042967717,0.00014708143,0.000043513443,0.002843128,0.9696787,0.000020915182,0.00038789472,0.000010892946],"about_ca_topic_score_codex":0.00094833574,"about_ca_topic_score_gemma":0.0010449348,"teacher_disagreement_score":0.00094833574,"about_ca_system_score_codex":0.000117306634,"about_ca_system_score_gemma":0.00007086367,"threshold_uncertainty_score":0.0022314787},"labels":[],"label_agreement":null},{"id":"W2896712653","doi":"10.5539/jas.v10n11p461","title":"Fruit of Mandacaru: Kinetics of Drying and Physical-Chemical Characterization","year":2018,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Titratable acid; Water activity; Chemistry; Pulp (tooth); Water content; Food science","score_opus":0.018218370577460646,"score_gpt":0.23295401340827737,"score_spread":0.21473564283081673,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2896712653","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9962769,0.0011362066,0.00092818314,0.000023413619,0.000005647355,0.000015121597,0.00028267695,0.000023216575,0.0013085373],"genre_scores_gemma":[0.99618995,0.000462703,0.0012073886,0.000015974143,0.0000043844097,0.000014737866,0.00042335902,0.0000149416555,0.0016665364],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999449,0.000004687449,0.000003090518,0.000015431857,0.000024226994,0.0000075990097],"domain_scores_gemma":[0.9999083,0.000029205743,0.000021143207,0.0000065187837,0.00002418698,0.0000106604175],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001212533,0.00021281104,0.0001861915,0.00015364631,0.00011332424,0.00018182004,0.00011097112,0.0001339567,0.00090152747],"category_scores_gemma":[0.00028399003,0.00010209754,0.00023928865,0.00021218194,0.000088638946,0.00021074538,0.000058127906,0.00025482097,0.0001819272],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014640614,0.000027297505,0.003707585,0.00012290399,0.000012388594,0.00006691969,0.00006906779,0.00033965183,0.9908029,0.00006282076,0.000055281802,0.0045867483],"study_design_scores_gemma":[0.000010563563,0.0005721093,0.1630506,0.00001809193,0.000040254163,0.0002458268,0.0000922828,0.006121735,0.8271965,0.00007366799,0.002557342,0.000021038388],"about_ca_topic_score_codex":0.0017555945,"about_ca_topic_score_gemma":0.0021171083,"teacher_disagreement_score":0.0017555945,"about_ca_system_score_codex":0.00014733143,"about_ca_system_score_gemma":0.00009252907,"threshold_uncertainty_score":0.003490746},"labels":[],"label_agreement":null},{"id":"W2896873831","doi":"10.1002/cjce.23357","title":"CFD modelling of almond drying in a tray dryer","year":2018,"lang":"en","type":"article","venue":"The Canadian Journal of Chemical Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Tray; Computational fluid dynamics; Mass transfer; Work (physics); Fluent; Environmental science; Process engineering; Mechanical engineering; Engineering; Mechanics; Chemistry; Chromatography; Physics","score_opus":0.02859423904533876,"score_gpt":0.18040263516855123,"score_spread":0.15180839612321248,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2896873831","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.66163826,0.0010770248,0.31123772,0.00046596676,0.0001712268,0.00030880107,0.0016805826,0.0009576512,0.02246271],"genre_scores_gemma":[0.93078566,0.0008226386,0.05513248,0.000073027535,0.000020204425,0.00021616244,0.00070595776,0.00010343121,0.012140548],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998474,0.00002560015,0.000010334502,0.000039058436,0.000049105085,0.000028458218],"domain_scores_gemma":[0.9997757,0.00010720493,0.00003253345,0.000018189909,0.00005057337,0.000015803667],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002892717,0.0005345856,0.00068432034,0.00037396708,0.00072138023,0.0011071755,0.00078352913,0.0015487558,0.0016708696],"category_scores_gemma":[0.00055197097,0.0003291229,0.0010268418,0.00042355616,0.00048272737,0.00060801103,0.0004208983,0.0006863143,0.00034568843],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003750572,0.000027809678,0.00092777645,0.000049562543,0.000008948759,0.00010557644,0.000052246334,0.9817121,0.013083259,0.0013517322,0.00018671346,0.0024568455],"study_design_scores_gemma":[0.000006807521,0.000013332394,0.00043195908,0.0000043681835,0.0000033178537,0.000014947416,0.000013614269,0.99695045,0.0019139966,0.00014002652,0.0004995616,0.0000075960916],"about_ca_topic_score_codex":0.027073832,"about_ca_topic_score_gemma":0.012121111,"teacher_disagreement_score":0.027073832,"about_ca_system_score_codex":0.0011498765,"about_ca_system_score_gemma":0.0014637358,"threshold_uncertainty_score":0.05383247},"labels":[],"label_agreement":null},{"id":"W2897765478","doi":"10.1016/j.cofs.2018.10.001","title":"Recent advances in dielectric properties–measurements and importance","year":2018,"lang":"en","type":"article","venue":"Current Opinion in Food Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":31,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Memorial University of Newfoundland","funders":"","keywords":"Dielectric; Microwave; Computer science; Process (computing); Process engineering; Dielectric heating; Electronic engineering; Biochemical engineering; Telecommunications; Electrical engineering; Engineering","score_opus":0.18703478229804374,"score_gpt":0.3297615856689065,"score_spread":0.14272680337086277,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2897765478","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.19207336,0.4132627,0.33967656,0.011504747,0.003228696,0.00012633034,0.003783838,0.002472059,0.03387175],"genre_scores_gemma":[0.5327721,0.31987122,0.12840098,0.0030194202,0.0041314843,0.00014868924,0.0034554228,0.0006427144,0.0075579616],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9990761,0.00015419764,0.00007395006,0.00033569135,0.0003189229,0.00004105168],"domain_scores_gemma":[0.99392706,0.002937544,0.00081973604,0.00070232415,0.0014597767,0.00015370564],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.002208414,0.0011694958,0.0008009173,0.0009800288,0.00022437614,0.0013215032,0.0013489769,0.000937132,0.002747438],"category_scores_gemma":[0.005835627,0.00040545047,0.0005176419,0.0014803578,0.0007430572,0.0030950399,0.0009766932,0.0015535717,0.001436213],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00059291517,0.00029054133,0.009604804,0.006698849,0.00016849676,0.0001499928,0.00029656658,0.008436009,0.34338963,0.0068139187,0.010889878,0.6126685],"study_design_scores_gemma":[0.000045488134,0.0007370445,0.025511606,0.0012499101,0.00057465467,0.0026508563,0.0008625425,0.05773293,0.5233212,0.021630079,0.3654119,0.000271788],"about_ca_topic_score_codex":0.00048323997,"about_ca_topic_score_gemma":0.00038017746,"teacher_disagreement_score":0.002747438,"about_ca_system_score_codex":0.0004823559,"about_ca_system_score_gemma":0.00042999536,"threshold_uncertainty_score":0.011679351},"labels":[],"label_agreement":null},{"id":"W2899144159","doi":"10.2298/ciceq180827030t","title":"Analysis of heat and moisture transfer during drying of urea particles","year":2018,"lang":"en","type":"article","venue":"Chemical Industry and Chemical Engineering Quarterly","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Caking; Urea; Moisture; Mass transfer; Cooling tower; Materials science; Tower; Heat transfer; Water content; Environmental science; Chemical engineering; Mechanics; Chemistry; Thermodynamics; Composite material; Chromatography; Engineering; Water cooling; Organic chemistry","score_opus":0.011397289000462866,"score_gpt":0.19484913897079492,"score_spread":0.18345184997033206,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2899144159","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97590864,0.00018281749,0.022442617,0.000025153915,0.00001152275,0.000023189541,0.00007534004,0.00006926684,0.0012615892],"genre_scores_gemma":[0.99725217,0.00008089096,0.0020637338,0.0000051077927,0.0000017249054,0.000011049385,0.000054478285,0.000007576234,0.00052316464],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995124,0.000005427902,0.0000023603818,0.0000111346135,0.000022706552,0.000007129932],"domain_scores_gemma":[0.9998826,0.00007336975,0.000012150813,0.0000073102497,0.000019588053,0.0000050424155],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015713916,0.00018720834,0.0002606669,0.00017691292,0.00015894145,0.00025478503,0.00018479867,0.00033369812,0.00043702475],"category_scores_gemma":[0.0003373903,0.00012114362,0.0003303498,0.00013793819,0.0001889781,0.00035006125,0.000106146705,0.0002351663,0.00008513808],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002254104,0.00011996165,0.009392889,0.00015473978,0.000030866282,0.00036238725,0.00016588876,0.30204275,0.6693953,0.0008398047,0.00024164944,0.017028311],"study_design_scores_gemma":[0.000010184601,0.00010727869,0.0070368107,0.0000033611846,0.00000785832,0.000051260766,0.000035683683,0.90802085,0.084269516,0.00016222161,0.00028330937,0.000011709265],"about_ca_topic_score_codex":0.0017086683,"about_ca_topic_score_gemma":0.0009377813,"teacher_disagreement_score":0.0017086683,"about_ca_system_score_codex":0.0002283699,"about_ca_system_score_gemma":0.00014034702,"threshold_uncertainty_score":0.0033974648},"labels":[],"label_agreement":null},{"id":"W2899193331","doi":"10.1080/07373937.2018.1504060","title":"Convective drying of baker’s yeast pellets containing a carrier","year":2018,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Polytechnique Montréal","funders":"","keywords":"Pellets; Materials science; Shrinkage; Yeast; Water content; Moisture; Chemical engineering; Composite material; Analytical Chemistry (journal); Chemistry; Chromatography; Biochemistry; Geotechnical engineering","score_opus":0.021465430220769677,"score_gpt":0.23615489803090176,"score_spread":0.21468946781013207,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2899193331","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9925615,0.00045665615,0.0060718516,0.000016187272,0.000015558004,0.000015464162,0.00009523791,0.000044618766,0.000722984],"genre_scores_gemma":[0.9935702,0.00065698155,0.004468687,0.00001026537,0.000004361509,0.000018543285,0.00012374627,0.000018016563,0.0011291878],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999293,0.0000037286181,0.0000044149706,0.000020403446,0.00002954384,0.000012565595],"domain_scores_gemma":[0.9999261,0.000021394308,0.000017451352,0.0000067973556,0.000022167058,0.0000061906803],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017089103,0.00022312494,0.0003322845,0.00016560461,0.00012460999,0.00026689944,0.00021526199,0.00022138916,0.00052694924],"category_scores_gemma":[0.00022288975,0.00011858357,0.0002797145,0.00021296673,0.00013536039,0.0002405119,0.000121800855,0.00022491098,0.00013453644],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000109541135,0.000038238042,0.00065240206,0.00010972934,0.000010782955,0.00016620402,0.00004211845,0.005253023,0.9897069,0.0003520528,0.000059741247,0.0034994462],"study_design_scores_gemma":[0.000023844586,0.00030231586,0.005043343,0.0000160476,0.000026346825,0.00015309916,0.00004936027,0.085458964,0.9071683,0.000118243945,0.0016248747,0.000015266867],"about_ca_topic_score_codex":0.002253142,"about_ca_topic_score_gemma":0.0017448125,"teacher_disagreement_score":0.002253142,"about_ca_system_score_codex":0.00019968192,"about_ca_system_score_gemma":0.00016954262,"threshold_uncertainty_score":0.0044800043},"labels":[],"label_agreement":null},{"id":"W2899859616","doi":"10.5539/jas.v10n12p377","title":"Prediction of Mathematical Models of the Drying Kinetics and Physicochemical Quality of the Chili Pepper","year":2018,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Moisture; Pepper; Water content; Coefficient of determination; Water activity; Mathematics; Chemistry; Food science; Thermodynamics; Pulp and paper industry; Materials science; Physics; Statistics; Composite material","score_opus":0.055946967842861295,"score_gpt":0.2573709273524957,"score_spread":0.20142395950963443,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2899859616","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.4794857,0.0010470719,0.51219344,0.00028484385,0.000051277344,0.00016825786,0.00048359402,0.00047070693,0.0058152163],"genre_scores_gemma":[0.9564055,0.00073813455,0.03791886,0.000033443815,0.000011771477,0.00025363313,0.00030419146,0.00006874541,0.004265732],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998343,0.00003816013,0.000011063117,0.000045458855,0.00004806823,0.000022905873],"domain_scores_gemma":[0.9992106,0.0005374831,0.00011501104,0.000026935682,0.00009759697,0.0000123488835],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007633483,0.0007076703,0.00046474917,0.00042767567,0.00018207956,0.0007271421,0.00063677906,0.00081643113,0.00078838645],"category_scores_gemma":[0.002162116,0.00035848378,0.0008571861,0.00028264782,0.00027785607,0.0005612123,0.0002472963,0.00071330235,0.0003170729],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000034338245,0.00005220167,0.0016178875,0.00014213519,0.000029323675,0.000051506093,0.00006142519,0.9777926,0.012121382,0.0021464191,0.00014459768,0.0058061657],"study_design_scores_gemma":[0.0000034309385,0.000022717717,0.00053913915,0.0000041339263,0.0000074147506,0.000014190201,0.000008610265,0.9964218,0.0023653777,0.00037916287,0.00022847265,0.000005546839],"about_ca_topic_score_codex":0.0049181073,"about_ca_topic_score_gemma":0.0030626957,"teacher_disagreement_score":0.0049181073,"about_ca_system_score_codex":0.0007344049,"about_ca_system_score_gemma":0.00072094623,"threshold_uncertainty_score":0.009778917},"labels":[],"label_agreement":null},{"id":"W2902389670","doi":"10.1016/j.cofs.2018.11.003","title":"Editorial overview: Food engineering and processing","year":2018,"lang":"en","type":"editorial","venue":"Current Opinion in Food Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Computer science; Process (computing); Microwave heating; Food processing; Microwave; Process engineering; Systems engineering; Biochemical engineering; Telecommunications; Engineering","score_opus":0.060553075045656206,"score_gpt":0.31211915777925653,"score_spread":0.2515660827336003,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2902389670","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000022732667,0.008746762,0.00014406552,0.019202773,0.97075975,0.000013641143,0.000048776186,0.000040526673,0.0010210179],"genre_scores_gemma":[0.00033167802,0.0065840255,0.00016283074,0.012650542,0.97050697,0.000026129357,0.00006198385,0.00006145932,0.009614329],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9946136,0.0007311096,0.00063354295,0.0007250082,0.0029378296,0.00035885512],"domain_scores_gemma":[0.9816358,0.0040493323,0.0020849304,0.00051313604,0.008821323,0.0028955066],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.006567422,0.004709863,0.0039095036,0.0048160767,0.0030449964,0.0072808564,0.003958416,0.015042537,0.021243634],"category_scores_gemma":[0.018354705,0.0011879818,0.0027028518,0.0018906046,0.0020362611,0.0045489846,0.0026261467,0.013593022,0.013974469],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003437389,0.000011469077,0.000014568487,0.00020721491,0.000015251256,0.00005764559,0.000005175487,0.00003144588,0.00007517169,0.00013275472,0.9939116,0.0055033304],"study_design_scores_gemma":[0.000052999592,0.00002602463,0.00012745918,0.0004292347,0.000050810413,0.00012512378,0.00002000736,0.00018115585,0.00013507911,0.0007445882,0.9980926,0.000014911318],"about_ca_topic_score_codex":0.0019295022,"about_ca_topic_score_gemma":0.0052325637,"teacher_disagreement_score":0.021243634,"about_ca_system_score_codex":0.003078257,"about_ca_system_score_gemma":0.0035636872,"threshold_uncertainty_score":0.071067035},"labels":[],"label_agreement":null},{"id":"W2908880817","doi":"10.4995/ids2018.2018.7530","title":"Effect of ultrasound on drying kinetics of El Henna leaves (Lawsonia inermis)","year":2018,"lang":"en","type":"article","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of New Brunswick","funders":"European Regional Development Fund; Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria","keywords":"Weibull distribution; Lawsonia inermis; Kinetics; Materials science; Ultrasonic sensor; Ultrasound; Mathematics; Traditional medicine; Physics; Statistics","score_opus":0.015169882889122277,"score_gpt":0.2563847355847054,"score_spread":0.24121485269558315,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2908880817","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99240327,0.001532449,0.005423698,0.00003419679,0.000011492786,0.000009469806,0.00007524961,0.000026932521,0.00048325452],"genre_scores_gemma":[0.99601537,0.001036436,0.0020334905,0.000011935909,0.0000030323995,0.000008403841,0.00007412196,0.000009346275,0.0008077577],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999399,0.0000078909425,0.000004952679,0.000016136499,0.000023391662,0.000007678383],"domain_scores_gemma":[0.9998729,0.00006821199,0.000026175961,0.000007804298,0.000019457279,0.0000053992585],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015114984,0.00015059956,0.00016604179,0.00012512926,0.0000811383,0.00018935777,0.00011493085,0.00017753104,0.000402313],"category_scores_gemma":[0.00033166446,0.00008181917,0.00025090363,0.00012350582,0.000089349,0.0002045775,0.00007255552,0.0002515717,0.00009878674],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001232492,0.000035871908,0.0013541571,0.00011671616,0.000012576119,0.000051116836,0.00006715766,0.0069515244,0.9851827,0.000082843355,0.000033549783,0.0059885667],"study_design_scores_gemma":[0.0000061438514,0.00047451086,0.012219615,0.000013665352,0.000038726343,0.00009861628,0.00007611055,0.06332908,0.92260814,0.00011491768,0.001000306,0.000020221174],"about_ca_topic_score_codex":0.0012087685,"about_ca_topic_score_gemma":0.0012950802,"teacher_disagreement_score":0.0012087685,"about_ca_system_score_codex":0.00013748516,"about_ca_system_score_gemma":0.00006845954,"threshold_uncertainty_score":0.0024034977},"labels":[],"label_agreement":null},{"id":"W2909232801","doi":"10.1007/s11947-018-2231-1","title":"Combined LF-NMR and Artificial Intelligence for Continuous Real-Time Monitoring of Carrot in Microwave Vacuum Drying","year":2019,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":99,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Water content; Microwave; Artificial neural network; Biological system; Moisture; Vacuum drying; Linear regression; Function (biology); Transfer function; Chemistry; Process engineering; Analytical Chemistry (journal); Artificial intelligence; Computer science; Machine learning; Chromatography; Freeze-drying; Engineering; Telecommunications; Organic chemistry; Electrical engineering","score_opus":0.02033308353255836,"score_gpt":0.23539760866487486,"score_spread":0.2150645251323165,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2909232801","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7219857,0.0012858865,0.27380827,0.00016302751,0.000055040913,0.000042114567,0.00009113045,0.00039430335,0.0021746175],"genre_scores_gemma":[0.9777298,0.0002016933,0.021681251,0.000018034149,0.000012703876,0.000018256178,0.000019975121,0.00000866458,0.0003095733],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999125,0.000025703195,0.00000508744,0.000019098006,0.000027872631,0.000009617213],"domain_scores_gemma":[0.9998652,0.00008120724,0.000015788826,0.000007982266,0.000023613191,0.000006251731],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031782224,0.00023830232,0.00032160053,0.00031154175,0.00014600842,0.0003426312,0.00023219085,0.00037231756,0.00040456286],"category_scores_gemma":[0.0004348771,0.00010876511,0.0002130559,0.00026362686,0.00022988953,0.00039366583,0.00015112419,0.0001866177,0.000060916824],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006348266,0.00016933965,0.0027048574,0.0004040252,0.000067971174,0.00013360694,0.00009504095,0.097580396,0.7624706,0.0007909305,0.0001955343,0.13475287],"study_design_scores_gemma":[0.000012722335,0.00020423131,0.0031916732,0.000005838886,0.000032514494,0.000057586753,0.00002070203,0.8891772,0.10653053,0.0003324401,0.0004157846,0.000018788895],"about_ca_topic_score_codex":0.0011592043,"about_ca_topic_score_gemma":0.0014965672,"teacher_disagreement_score":0.0011592043,"about_ca_system_score_codex":0.00015910718,"about_ca_system_score_gemma":0.000116557225,"threshold_uncertainty_score":0.0023049116},"labels":[],"label_agreement":null},{"id":"W2909314757","doi":"10.3166/i2m.17.131-151","title":"Thermal performance evaluation of an indirect solar dryer","year":2018,"lang":"fr","type":"article","venue":"Instrumentation Mesure Métrologie","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Solar dryer; Thermal; Environmental science; Process engineering; Materials science; Engineering physics; Solar energy; Thermodynamics; Engineering; Physics; Electrical engineering","score_opus":0.08765968988315252,"score_gpt":0.3188063517721473,"score_spread":0.23114666188899474,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2909314757","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98447925,0.00021938547,0.012798103,0.00004223057,0.000023406808,0.000031131534,0.00014899636,0.000322114,0.0019354601],"genre_scores_gemma":[0.9936883,0.00007432393,0.0029608288,0.000018850025,0.000006127773,0.000016919033,0.000102535436,0.000030769166,0.0031013244],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998085,0.000023187597,0.000008189679,0.000052798612,0.00008398844,0.000023312741],"domain_scores_gemma":[0.99973875,0.00009209469,0.000021444977,0.000043537526,0.000076849064,0.00002723641],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028155933,0.00036032114,0.0007379101,0.00019452191,0.00040077305,0.00041494297,0.0006428601,0.00042180644,0.0034742893],"category_scores_gemma":[0.00035609878,0.00016942546,0.0003372901,0.000161294,0.00017699643,0.00032405532,0.00027976543,0.0003026469,0.00052760413],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00253698,0.00029242804,0.0063418606,0.00037199142,0.00008398243,0.000106528445,0.0002044914,0.021955404,0.9179948,0.00031156576,0.0006397637,0.049160235],"study_design_scores_gemma":[0.00021898287,0.0035324723,0.040655337,0.00002210261,0.00020941575,0.0002734056,0.00013734802,0.12833259,0.8210223,0.00011799267,0.005429876,0.00004811631],"about_ca_topic_score_codex":0.0008569199,"about_ca_topic_score_gemma":0.0008481911,"teacher_disagreement_score":0.0034742893,"about_ca_system_score_codex":0.00031053173,"about_ca_system_score_gemma":0.00023805798,"threshold_uncertainty_score":0.011622667},"labels":[],"label_agreement":null},{"id":"W2910261298","doi":"10.4995/ids2018.2018.7368","title":"Microwave assisted fluidized bed drying of celery","year":2018,"lang":"en","type":"article","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Fluidized bed; Microwave; Relative humidity; Air temperature; Moisture; Materials science; Microwave power; Water content; Power consumption; Environmental science; Pulp and paper industry; Composite material; Waste management; Meteorology; Power (physics); Thermodynamics; Physics","score_opus":0.044340941375797964,"score_gpt":0.23656043378620698,"score_spread":0.192219492410409,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2910261298","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97199833,0.0015079208,0.02509524,0.00004270126,0.00004061842,0.00003299314,0.00009335508,0.00008263839,0.0011062664],"genre_scores_gemma":[0.9865463,0.0011783175,0.010165868,0.000014765817,0.0000078882185,0.000025516643,0.00012026657,0.000014118357,0.0019269665],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99992883,0.000009834085,0.000004636308,0.000018581082,0.000026812853,0.000011254701],"domain_scores_gemma":[0.99995387,0.000017063521,0.0000096752365,0.0000039455053,0.00001183018,0.00000365184],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023486896,0.00028816352,0.00068533653,0.00020824396,0.00016801088,0.00036042664,0.00032656093,0.00043085538,0.0005728818],"category_scores_gemma":[0.00030006544,0.00016564109,0.0004524504,0.00027755267,0.00016787718,0.0003872972,0.00015504652,0.0002858336,0.00015933311],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00048069176,0.00011634111,0.0016602016,0.0004609901,0.000043329004,0.00030581577,0.00011201622,0.14434981,0.83372587,0.00074884546,0.0001878681,0.017808052],"study_design_scores_gemma":[0.000063126245,0.00043984829,0.005739292,0.000016798727,0.000042780783,0.00015021041,0.000037589936,0.58946407,0.4013634,0.00019974141,0.0024517807,0.000031358068],"about_ca_topic_score_codex":0.0041801273,"about_ca_topic_score_gemma":0.0029295692,"teacher_disagreement_score":0.0041801273,"about_ca_system_score_codex":0.00036765105,"about_ca_system_score_gemma":0.00018200754,"threshold_uncertainty_score":0.008311629},"labels":[],"label_agreement":null},{"id":"W2914049387","doi":"10.1007/s12393-019-9188-3","title":"Berry Drying: Mechanism, Pretreatment, Drying Technology, Nutrient Preservation, and Mathematical Models","year":2019,"lang":"en","type":"article","venue":"Food Engineering Reviews","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":83,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Berry; Freeze-drying; Flavor; Food science; Vacuum drying; Pulp and paper industry; Process engineering; Chemistry; Environmental science; Mathematics; Botany; Engineering; Biology; Chromatography","score_opus":0.02827995602136682,"score_gpt":0.20047247594894646,"score_spread":0.17219251992757964,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2914049387","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.023211129,0.8157616,0.1471154,0.0034047468,0.0009983763,0.00004039664,0.00014745464,0.00015569208,0.009165217],"genre_scores_gemma":[0.13290231,0.83017623,0.023869617,0.0006439103,0.0011400952,0.00008623636,0.00022228384,0.000072002695,0.010887344],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99977785,0.00004720958,0.000014024062,0.00005051896,0.00008837179,0.000022026048],"domain_scores_gemma":[0.99974865,0.00013591885,0.00004879155,0.000017631737,0.000038713493,0.00001038017],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007502993,0.0010003266,0.0017146072,0.0007825516,0.0003221357,0.001250967,0.0012900628,0.0015150886,0.0011483894],"category_scores_gemma":[0.00070692785,0.00055812765,0.0010799674,0.0013995403,0.0011515844,0.0024585521,0.00048481073,0.0016520165,0.00042926412],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002114044,0.00044527082,0.0010413493,0.010475428,0.00023719936,0.0003360608,0.00022694835,0.2599093,0.054333,0.4111004,0.026279,0.23540471],"study_design_scores_gemma":[0.000048567716,0.0004174716,0.0031651151,0.0011192467,0.0002092637,0.0010179653,0.00018110072,0.4147219,0.030874465,0.309891,0.23818517,0.00016875952],"about_ca_topic_score_codex":0.002386738,"about_ca_topic_score_gemma":0.002017123,"teacher_disagreement_score":0.002386738,"about_ca_system_score_codex":0.0011168385,"about_ca_system_score_gemma":0.0006028785,"threshold_uncertainty_score":0.008103311},"labels":[],"label_agreement":null},{"id":"W2914077260","doi":"10.1007/s13197-019-03590-3","title":"Model of dehydration and assessment of moisture content on onion using EIS","year":2019,"lang":"en","type":"article","venue":"Journal of Food Science and Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":33,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"National Research Council Canada; Saskatchewan Research Council (Canada); University of Saskatchewan","funders":"","keywords":"Mean squared error; Water content; Electrical impedance; Biological system; Root mean square; Moisture; Correlation coefficient; Mathematics; Soil science; Statistics; Materials science; Environmental science; Engineering; Composite material; Electrical engineering; Geotechnical engineering","score_opus":0.08669847235773848,"score_gpt":0.2829679816132296,"score_spread":0.19626950925549114,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2914077260","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.16679524,0.000527058,0.8122423,0.0004981714,0.00007385724,0.00021270406,0.0008293858,0.00094724714,0.017874038],"genre_scores_gemma":[0.9461906,0.0007944546,0.036746174,0.00010627373,0.000011457243,0.0003640622,0.00036562447,0.000060003844,0.01536133],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99984336,0.000021926826,0.000007901264,0.00006706416,0.00004776155,0.000011970076],"domain_scores_gemma":[0.99989283,0.00004390292,0.000017590375,0.0000096212525,0.000032412696,0.0000035675173],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018125695,0.00048867834,0.000332428,0.00026243192,0.00021365132,0.00049717695,0.0009407449,0.0009822503,0.0018475078],"category_scores_gemma":[0.0004154532,0.00024819103,0.00056688976,0.00021469094,0.00036531044,0.00065236655,0.00032884156,0.0003805999,0.0003813628],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006194225,0.00003713521,0.0015372029,0.00019154321,0.000024539986,0.00025990515,0.0001225603,0.9235762,0.059891228,0.0039064065,0.0004657844,0.009925539],"study_design_scores_gemma":[0.0000054440115,0.000033153752,0.00071463926,0.000008351294,0.000011429191,0.000044714157,0.00001846235,0.99242365,0.0053293556,0.00069551327,0.0007068738,0.000008468033],"about_ca_topic_score_codex":0.0038917013,"about_ca_topic_score_gemma":0.0028122906,"teacher_disagreement_score":0.0038917013,"about_ca_system_score_codex":0.0005412083,"about_ca_system_score_gemma":0.0004006422,"threshold_uncertainty_score":0.0077381134},"labels":[],"label_agreement":null},{"id":"W2920830622","doi":"10.5539/jfr.v8n2p80","title":"Assessment of a Low Temperature Closed-Cycle Grain Drying System","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Germination; Condenser (optics); Grain drying; Heat pump; Pulp and paper industry; Gas compressor; Materials science; Environmental science; Horticulture; Heat exchanger; Composite material; Engineering; Mechanical engineering; Physics","score_opus":0.04838095443665836,"score_gpt":0.3355682871208479,"score_spread":0.28718733268418956,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2920830622","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9889837,0.00023017087,0.009940699,0.000017286357,0.000016273725,0.00007422914,0.000082065875,0.000075699456,0.0005798214],"genre_scores_gemma":[0.9915565,0.0001360098,0.007287346,0.000020102772,0.00000433927,0.000036449044,0.00017328559,0.00003330499,0.0007526031],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9994735,0.000071125556,0.000033936747,0.0000968889,0.00029070317,0.000033876542],"domain_scores_gemma":[0.99940324,0.00020093916,0.000060232494,0.000060086884,0.00024396185,0.000031417276],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00075812655,0.00020520168,0.00051431666,0.00022632883,0.00030573842,0.0005097752,0.00050291256,0.0004285709,0.0009776289],"category_scores_gemma":[0.0013568256,0.00013995252,0.0002540774,0.00024294245,0.00019924885,0.00062647025,0.00024973464,0.00030423136,0.0002202073],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00071386143,0.00033849906,0.0041866675,0.00024029288,0.00002973942,0.00005955822,0.00007658688,0.004243584,0.964131,0.00008544838,0.00015511928,0.025739633],"study_design_scores_gemma":[0.000097513286,0.0048225094,0.03762213,0.000022762633,0.000113688846,0.0002028293,0.00013833602,0.054647397,0.899389,0.00010379235,0.0027885106,0.000051419807],"about_ca_topic_score_codex":0.0013984399,"about_ca_topic_score_gemma":0.0019272747,"teacher_disagreement_score":0.0013984399,"about_ca_system_score_codex":0.0003915178,"about_ca_system_score_gemma":0.00020818837,"threshold_uncertainty_score":0.0040094256},"labels":[],"label_agreement":null},{"id":"W2921587039","doi":"10.1007/s11947-019-02256-4","title":"Ultrasound Pretreatment to Enhance Drying Kinetics of Kiwifruit (Actinidia deliciosa) Slices: Pros and Cons","year":2019,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":116,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; China Scholarship Council","keywords":"Ascorbic acid; Actinidia deliciosa; Chemistry; Kinetics; Food science; Postharvest; Botany; Biology","score_opus":0.010408029962794612,"score_gpt":0.2359132320062507,"score_spread":0.2255052020434561,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2921587039","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9897322,0.001843396,0.007154207,0.00006522044,0.000017356584,0.000019477384,0.00007729226,0.000037200352,0.0010536457],"genre_scores_gemma":[0.9941455,0.0013182858,0.0031530797,0.000017295766,0.00000416729,0.00000764516,0.00006860979,0.000012149702,0.0012732167],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999964,0.0000037211669,0.0000024796495,0.000009538549,0.000012160857,0.0000080841755],"domain_scores_gemma":[0.9999485,0.000016433092,0.000013426145,0.000004718934,0.000011558397,0.000005342554],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009939498,0.00019360597,0.00011748687,0.00006889217,0.000080447295,0.00021071825,0.00012391717,0.00017733173,0.00042328474],"category_scores_gemma":[0.00010711418,0.00009409824,0.00021053127,0.000109862536,0.000086067266,0.0002092379,0.00006667671,0.00027905125,0.00009844538],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000028647773,0.000009366635,0.0001039207,0.000028840293,0.0000018024648,0.000011721634,0.000008341758,0.0002919903,0.99806994,0.000031631942,0.000009407323,0.0014044006],"study_design_scores_gemma":[0.0000018311543,0.00011017927,0.0013481475,0.0000029066045,0.0000087882245,0.000020509377,0.00001188862,0.0030014212,0.9950539,0.000013631761,0.00042351775,0.0000033148785],"about_ca_topic_score_codex":0.0018785533,"about_ca_topic_score_gemma":0.0035846874,"teacher_disagreement_score":0.0018785533,"about_ca_system_score_codex":0.00013849488,"about_ca_system_score_gemma":0.00012029833,"threshold_uncertainty_score":0.0037352443},"labels":[],"label_agreement":null},{"id":"W2927296053","doi":"10.4995/ids2018.2018.8877","title":"Proceedings of 21th International Drying Symposium","year":2018,"lang":"en","type":"paratext","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":183,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Exposition (narrative); Event (particle physics); Library science; Engineering; Computer science; Engineering management; Operations research; Management; Art","score_opus":0.02286508034529375,"score_gpt":0.2382968328050935,"score_spread":0.21543175245979976,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2927296053","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.011377756,0.04413142,0.026232159,0.025580244,0.1369192,0.00034742293,0.00438862,0.0034022136,0.74762106],"genre_scores_gemma":[0.02713782,0.02169818,0.009048715,0.0015455133,0.00938177,0.0001555222,0.00630114,0.0009988158,0.9237325],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9988863,0.00016724557,0.000077792356,0.00016561899,0.000572889,0.00013024265],"domain_scores_gemma":[0.9984314,0.0001474937,0.000057871348,0.00016643004,0.0008563894,0.00034046077],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016940129,0.00088114676,0.0006155197,0.0014835006,0.001263087,0.004753668,0.0012618365,0.001129009,0.19932511],"category_scores_gemma":[0.002040466,0.00027382348,0.000821784,0.0013107418,0.0003935176,0.002407119,0.0018437754,0.001422187,0.08368218],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001396255,0.00012823417,0.0004355791,0.00030004224,0.000016952781,0.00012405837,0.0001192341,0.00056508597,0.0014170668,0.00501228,0.8753373,0.11640443],"study_design_scores_gemma":[0.0000051353973,0.000021778707,0.00027820945,0.00007159784,0.0000067649753,0.00007418547,0.00009153749,0.0003796351,0.0004842869,0.00090106094,0.99768,0.0000057591055],"about_ca_topic_score_codex":0.002397016,"about_ca_topic_score_gemma":0.0066840504,"teacher_disagreement_score":0.19932511,"about_ca_system_score_codex":0.0014225222,"about_ca_system_score_gemma":0.0020012837,"threshold_uncertainty_score":0.66680896},"labels":[],"label_agreement":null},{"id":"W2928748769","doi":"10.18280/mmep.060112","title":"Solar drying of drying agricultural product (Apricot)","year":2019,"lang":"en","type":"article","venue":"Mathematical Modelling and Engineering Problems","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Agriculture; Product (mathematics); Agricultural engineering; Solar dryer; Prunus armeniaca; Environmental science; Pulp and paper industry; Agricultural economics; Horticulture; Solar energy; Geography; Mathematics; Engineering; Economics; Biology","score_opus":0.019568331788550553,"score_gpt":0.17555502394945047,"score_spread":0.15598669216089991,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2928748769","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.94670165,0.0027265549,0.043252077,0.000078949815,0.000052146872,0.00006713528,0.0002964267,0.00015664224,0.006668425],"genre_scores_gemma":[0.98390454,0.0013586708,0.011059666,0.000023699884,0.000008414347,0.000022713408,0.0001747446,0.000025224883,0.0034221308],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99986017,0.0000149645175,0.00000613704,0.00004222508,0.00006358904,0.000012972057],"domain_scores_gemma":[0.99990845,0.000034282344,0.000020919077,0.000009964769,0.000022849383,0.0000035454352],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018886587,0.00021267797,0.0003126793,0.0001818124,0.00018980753,0.00041926184,0.00021444236,0.00024903892,0.001333372],"category_scores_gemma":[0.0002361633,0.00013156602,0.00037798137,0.00029745267,0.00013707412,0.0003282073,0.00017159036,0.00025678746,0.0002906257],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00024802293,0.00014292996,0.004308661,0.0009439866,0.000037627182,0.0003762196,0.00014246916,0.038331404,0.90042055,0.0014383998,0.0004459932,0.053163655],"study_design_scores_gemma":[0.000026625856,0.0006964269,0.014911437,0.000041839205,0.00006165486,0.0005624674,0.00012797829,0.0759244,0.8959462,0.0007187254,0.010951335,0.000031069136],"about_ca_topic_score_codex":0.0006565427,"about_ca_topic_score_gemma":0.0009879839,"teacher_disagreement_score":0.001333372,"about_ca_system_score_codex":0.00017014328,"about_ca_system_score_gemma":0.00011244685,"threshold_uncertainty_score":0.004460633},"labels":[],"label_agreement":null},{"id":"W2936522167","doi":"10.5539/jas.v11n5p250","title":"Drying Kinetics of Noni Seeds","year":2019,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Instituto Federal Goiás; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Fundação de Amparo à Pesquisa do Estado de Goiás; Financiadora de Estudos e Projetos; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Akaike information criterion; Equilibrium moisture content; Mathematics; Coefficient of determination; Thermodynamics; Relative humidity; Arrhenius equation; Moisture; Water content; Activation energy; Bayesian information criterion; Diffusion; Chemistry; Statistics; Materials science; Physics; Engineering; Composite material; Physical chemistry","score_opus":0.016617453860165502,"score_gpt":0.2202422124294182,"score_spread":0.2036247585692527,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2936522167","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9644836,0.0030548412,0.028380245,0.00012447369,0.0000648829,0.000095137955,0.00056224945,0.000108547596,0.0031259158],"genre_scores_gemma":[0.98373425,0.0027572436,0.009650814,0.000056528548,0.000007007741,0.00007080221,0.00056665996,0.000057115252,0.00309944],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997744,0.000025628082,0.000021495109,0.00006814189,0.000091946415,0.000018486382],"domain_scores_gemma":[0.9996431,0.00015483421,0.000078623765,0.000025907148,0.000081120634,0.000016311844],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041335312,0.00035375042,0.00037971855,0.00027482572,0.0001317639,0.00035294227,0.00037970007,0.0002360381,0.00085834187],"category_scores_gemma":[0.0009953936,0.00015972601,0.00058631005,0.00030842892,0.00016947038,0.00057210936,0.00015389734,0.00054346136,0.00025541885],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00036154664,0.000108630345,0.0050096503,0.0007249068,0.000048315807,0.0002315713,0.0002761741,0.010718492,0.9650109,0.0012841115,0.00038180017,0.015843973],"study_design_scores_gemma":[0.000020367532,0.00047391673,0.023993945,0.00005708877,0.00006675735,0.0003558036,0.00015693973,0.125325,0.84401774,0.0008182734,0.004655206,0.00005908133],"about_ca_topic_score_codex":0.0013567688,"about_ca_topic_score_gemma":0.0012056585,"teacher_disagreement_score":0.0013567688,"about_ca_system_score_codex":0.00036641592,"about_ca_system_score_gemma":0.00016088004,"threshold_uncertainty_score":0.0028713942},"labels":[],"label_agreement":null},{"id":"W2937346777","doi":"10.5539/jas.v11n5p236","title":"Effect of Dehydration Methods on Okra Chemical and Physical Composition","year":2019,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Pectin; Raw material; Dehydration; Food science; Carotenoid; Solubility; Chemistry; Chlorophyll; Chemical composition; Composition (language); Pulp and paper industry; Organic chemistry; Biochemistry","score_opus":0.011513094925602317,"score_gpt":0.28921863214776267,"score_spread":0.27770553722216035,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2937346777","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99314755,0.0031520692,0.0019830016,0.000038091945,0.000035278747,0.00004053301,0.00014393117,0.000025766461,0.0014336847],"genre_scores_gemma":[0.98660684,0.004510691,0.0066031907,0.00006730652,0.00001991352,0.00004139412,0.00029601573,0.00005384866,0.0018008966],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999074,0.000013676152,0.0000126457435,0.000022704215,0.00002608946,0.000017534638],"domain_scores_gemma":[0.9998857,0.00003277912,0.000032554504,0.000010581456,0.00002216485,0.00001627147],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019065404,0.00035177197,0.00021268001,0.00022486315,0.00014199995,0.00020561357,0.00011170858,0.000105310304,0.0010457225],"category_scores_gemma":[0.00030991508,0.00013851919,0.00020648054,0.00019473457,0.00013533303,0.00027337376,0.0001683698,0.00038440144,0.0001800402],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012245843,0.000025924213,0.00039687753,0.00011272763,0.00001440436,0.000051042374,0.00005334874,0.00012815052,0.9959752,0.000032081196,0.000026282833,0.003061668],"study_design_scores_gemma":[0.0000073025367,0.00026890548,0.0058879363,0.000015003222,0.00004523919,0.00012807988,0.000060808787,0.00044885935,0.9909479,0.000016738484,0.0021661099,0.0000070924157],"about_ca_topic_score_codex":0.0005943216,"about_ca_topic_score_gemma":0.0014200954,"teacher_disagreement_score":0.0010457225,"about_ca_system_score_codex":0.000110727575,"about_ca_system_score_gemma":0.00011872206,"threshold_uncertainty_score":0.0034983158},"labels":[],"label_agreement":null},{"id":"W2943231473","doi":"10.5539/jas.v11n6p501","title":"Drying of Albedo and Whole Peel of Yellow Passion Fruit","year":2019,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Conselho Nacional de Desenvolvimento Científico e Tecnológico","keywords":"Maceration (sewage); Passion fruit; Mathematics; Statistical analysis; Pulp and paper industry; Food science; Chemistry; Environmental science; Statistics; Engineering; Environmental engineering","score_opus":0.01516667291814164,"score_gpt":0.21855054287113637,"score_spread":0.20338386995299473,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2943231473","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971328,0.00040329952,0.0017826501,0.000012816599,0.000005968121,0.000012079483,0.00015059052,0.000016373258,0.00048338214],"genre_scores_gemma":[0.9935128,0.0005818036,0.0035462119,0.00001594319,0.000002914929,0.000017369015,0.00038988897,0.000019790783,0.0019132448],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999168,0.000006677566,0.000005737842,0.000023985778,0.00003465738,0.000012079489],"domain_scores_gemma":[0.999913,0.000030524887,0.000021476222,0.000008434668,0.000018835775,0.000007819786],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022891928,0.00019540379,0.00023950776,0.00029951753,0.00014344181,0.00022471679,0.00014992773,0.00017968072,0.00094389985],"category_scores_gemma":[0.00027591342,0.000115381285,0.0004564745,0.0003075577,0.00009973335,0.00027296905,0.00012334058,0.0002665991,0.00016702616],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014115048,0.000042498068,0.0032959569,0.00013995764,0.000023909086,0.00022421163,0.000105192565,0.0014767525,0.9889858,0.000059975453,0.00005347871,0.0054511963],"study_design_scores_gemma":[0.000009201521,0.0008069209,0.09742271,0.000024634366,0.00006839781,0.00036268425,0.00016793516,0.01282862,0.88660353,0.00011050016,0.0015749584,0.000020033174],"about_ca_topic_score_codex":0.0014853276,"about_ca_topic_score_gemma":0.0025478494,"teacher_disagreement_score":0.0014853276,"about_ca_system_score_codex":0.00014939942,"about_ca_system_score_gemma":0.0000781904,"threshold_uncertainty_score":0.0031576753},"labels":[],"label_agreement":null},{"id":"W2943651721","doi":"10.5539/jas.v11n6p52","title":"Techno-economic Analysis (TEA) and Life Cycle Assessment (LCA) of a Low Temperature Closed-Cycle Grain Drying System","year":2019,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Life-cycle assessment; Greenhouse gas; Environmental science; Grain drying; Electricity; Waste management; Agricultural engineering; Pulp and paper industry; Environmental engineering; Agricultural science; Production (economics); Engineering; Economics","score_opus":0.006562432627236479,"score_gpt":0.22071418433582007,"score_spread":0.21415175170858358,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2943651721","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.87100834,0.00068946683,0.1124294,0.00015229687,0.00003908734,0.00045934157,0.0016651185,0.0001885169,0.013368482],"genre_scores_gemma":[0.98555124,0.00020697426,0.011878688,0.000020895686,0.000004990585,0.000232949,0.0005896786,0.00002181237,0.0014928228],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9991779,0.000308861,0.000036006946,0.00009536985,0.0003016582,0.000080186546],"domain_scores_gemma":[0.9987072,0.0008408509,0.0001184006,0.00005990593,0.00024620857,0.000027451793],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0014273069,0.00077649567,0.00058993284,0.0012713464,0.00041352873,0.0012676633,0.00059122074,0.0006087904,0.0021580379],"category_scores_gemma":[0.0018435988,0.0003719926,0.0014081931,0.0013006093,0.0004128144,0.0012232058,0.00038834498,0.00057228334,0.00018944392],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003821559,0.000248969,0.010243273,0.00023543762,0.00012516166,0.0001447514,0.000030669817,0.9420691,0.015047371,0.0029815075,0.00034258375,0.028148979],"study_design_scores_gemma":[0.00003156527,0.00052556855,0.014726749,0.000016716835,0.000094900985,0.000053000847,0.0000842248,0.9703781,0.010268136,0.0023840673,0.0013984654,0.00003861045],"about_ca_topic_score_codex":0.013483579,"about_ca_topic_score_gemma":0.011265792,"teacher_disagreement_score":0.013483579,"about_ca_system_score_codex":0.002953587,"about_ca_system_score_gemma":0.0015645175,"threshold_uncertainty_score":0.026810229},"labels":[],"label_agreement":null},{"id":"W2945951319","doi":"10.1007/s00231-019-02626-w","title":"Mathematical particle model for microwave drying of leaves","year":2019,"lang":"en","type":"article","venue":"Heat and Mass Transfer","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Arrhenius equation; Work (physics); Thermal diffusivity; Thermodynamics; Particle (ecology); Materials science; Activation energy; Kinetic energy; Microwave; Diffusion equation; Mechanics; Physics; Classical mechanics; Chemistry; Physical chemistry","score_opus":0.037908704425569165,"score_gpt":0.22847673598253967,"score_spread":0.1905680315569705,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2945951319","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.025146276,0.00093827577,0.95892525,0.00049656205,0.00018338034,0.00007852094,0.0002774456,0.0001744404,0.013779791],"genre_scores_gemma":[0.8186661,0.0024425075,0.109529816,0.0005098688,0.00029916497,0.0008413269,0.0008375563,0.00032553458,0.06654817],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99977964,0.000047654274,0.000012283565,0.00005362054,0.00007824021,0.00002860485],"domain_scores_gemma":[0.9995505,0.00021307821,0.000054737364,0.00003070403,0.0001260861,0.000024925565],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000512139,0.00069879723,0.0011127074,0.0007329803,0.00054008287,0.0009502971,0.0019322628,0.0026056068,0.0029803198],"category_scores_gemma":[0.0013342706,0.0004966605,0.0011560941,0.00067681196,0.0007945804,0.001430925,0.00075062405,0.0011114882,0.00076782564],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000014626143,0.000033399017,0.00023286683,0.00008400725,0.00002044396,0.00006489101,0.000058433423,0.95093626,0.0035999736,0.04068042,0.0006203597,0.0036544371],"study_design_scores_gemma":[0.0000032400394,0.000004577737,0.00006434853,0.0000018670826,0.0000034551572,0.000011227373,0.000004499023,0.9969739,0.00021770278,0.0023354532,0.00037638258,0.0000033823685],"about_ca_topic_score_codex":0.009026261,"about_ca_topic_score_gemma":0.004138916,"teacher_disagreement_score":0.009026261,"about_ca_system_score_codex":0.0009983915,"about_ca_system_score_gemma":0.000870991,"threshold_uncertainty_score":0.017947435},"labels":[],"label_agreement":null},{"id":"W2946464287","doi":"10.5539/eer.v9n1p9","title":"Thin Layer Drying and Modelling of Poultry Litter Briquettes","year":2019,"lang":"en","type":"article","venue":"Energy and Environment Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"European Commission","keywords":"Briquette; Thin layer; Moisture; Solar dryer; Water content; Coefficient of determination; Materials science; Environmental science; Pulp and paper industry; Composite material; Layer (electronics); Mathematics; Chemistry; Coal; Geology; Geotechnical engineering; Statistics","score_opus":0.08033874287738117,"score_gpt":0.25231598590648674,"score_spread":0.17197724302910555,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2946464287","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.6805781,0.0008529561,0.3102496,0.00009742853,0.000034433484,0.000100356105,0.0005394832,0.00044288102,0.007104759],"genre_scores_gemma":[0.951646,0.00084101106,0.041686486,0.000026749305,0.000007504422,0.00009929706,0.0003653079,0.000086447435,0.0052412446],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998896,0.000018512716,0.000008676919,0.000026705795,0.000042352927,0.000014194031],"domain_scores_gemma":[0.9997663,0.000116130504,0.000045110155,0.000014332061,0.000049793394,0.0000083489185],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002648308,0.00038798898,0.00040845372,0.00027482596,0.00018926643,0.00065527775,0.0005214849,0.0006545428,0.00080662227],"category_scores_gemma":[0.0006826047,0.00031879608,0.00086957036,0.0002732638,0.00019577827,0.00036473852,0.00022121571,0.00030672085,0.00025302608],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000030028861,0.00002347624,0.001414393,0.00012467762,0.000016389353,0.000102014266,0.000058622994,0.96169925,0.031006709,0.00070404954,0.00009601796,0.0047244322],"study_design_scores_gemma":[0.0000024335166,0.000016290864,0.0005792931,0.0000052503487,0.0000044002804,0.000026754022,0.000008100598,0.99513584,0.003845869,0.00013138157,0.00024022083,0.000004188027],"about_ca_topic_score_codex":0.0078072045,"about_ca_topic_score_gemma":0.0040670694,"teacher_disagreement_score":0.0078072045,"about_ca_system_score_codex":0.00034333766,"about_ca_system_score_gemma":0.00043876815,"threshold_uncertainty_score":0.015523493},"labels":[],"label_agreement":null},{"id":"W2947006934","doi":"10.5539/jas.v11n8p225","title":"Mathematical Modeling of Thin-Layer Drying Kinetics of Piper aduncum L. Leaves","year":2019,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Fundação de Apoio ao Desenvolvimento do Ensino, Ciência e Tecnologia do Estado de Mato Grosso do Sul; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior","keywords":"Enthalpy; Gibbs free energy; Pepper; Kinetics; Chemistry; Activation energy; Thermodynamics; Moisture; Diffusion; Materials science; Food science; Physical chemistry; Organic chemistry; Physics","score_opus":0.032136681234248246,"score_gpt":0.2403380806818877,"score_spread":0.20820139944763943,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2947006934","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.5946894,0.0028229174,0.38916594,0.00047162548,0.00008664916,0.00016920213,0.0009163753,0.00037794805,0.01129992],"genre_scores_gemma":[0.96743613,0.0015761759,0.022082554,0.000059594437,0.000018252733,0.00026076418,0.00032174907,0.00005989156,0.008184883],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999132,0.000015575879,0.000007325122,0.000027332295,0.00002323873,0.000013350851],"domain_scores_gemma":[0.9998324,0.00009195447,0.000029726029,0.0000075643475,0.00003308092,0.0000052448845],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031427402,0.00048650368,0.00040505276,0.000339133,0.00023209213,0.00048551854,0.00060023,0.00065014977,0.0009690929],"category_scores_gemma":[0.00052377867,0.0002614669,0.0008189291,0.00022015689,0.00020877419,0.00056992064,0.00022689448,0.00044974717,0.00031334566],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004986153,0.000050501178,0.0013969677,0.0002529028,0.00003277661,0.00015639054,0.00008066471,0.9439328,0.044155825,0.0038786219,0.00021377171,0.005798955],"study_design_scores_gemma":[0.0000021188412,0.000015055824,0.00032406137,0.0000035382739,0.000006843729,0.000019694822,0.0000067879587,0.99672556,0.0022933737,0.0003489006,0.00024963767,0.000004392858],"about_ca_topic_score_codex":0.0048733293,"about_ca_topic_score_gemma":0.0028771972,"teacher_disagreement_score":0.0048733293,"about_ca_system_score_codex":0.00048715307,"about_ca_system_score_gemma":0.00045918053,"threshold_uncertainty_score":0.009689927},"labels":[],"label_agreement":null},{"id":"W2951469528","doi":"10.5539/jas.v11n9p203","title":"Study on Drying of Black Rice (Oryza sativa L.) Grains: Physical-Chemical and Bioactive Quality","year":2019,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Thermal diffusivity; Chemistry; Biot number; Mass transfer; Moisture; Water content; Water activity; Food science; Thermodynamics; Chromatography; Organic chemistry","score_opus":0.04408877125342168,"score_gpt":0.2973874481794954,"score_spread":0.2532986769260737,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2951469528","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9946896,0.0006828236,0.0043275873,0.000018290139,0.000005922364,0.000009524102,0.00006353917,0.000015440313,0.0001873723],"genre_scores_gemma":[0.9918665,0.0008289903,0.0064288694,0.00002308296,0.0000045424786,0.000011996588,0.00011279789,0.00001875057,0.00070453924],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999291,0.000010645146,0.000004493597,0.000021644042,0.000025987818,0.00000806442],"domain_scores_gemma":[0.99988306,0.000032944474,0.000040559047,0.000008854057,0.000026142225,0.0000085253705],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025635742,0.00027835774,0.00024912207,0.00016571266,0.00012132454,0.00017172933,0.00010276937,0.00012757158,0.00030731998],"category_scores_gemma":[0.00023835119,0.00010023935,0.000401061,0.00017138923,0.00011017296,0.00022540968,0.00010471709,0.00024169461,0.00009500146],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016712715,0.00004007572,0.0034515306,0.00016882873,0.000020162139,0.000051626743,0.0000770026,0.0016426485,0.9875382,0.00009215055,0.00003211103,0.0067185224],"study_design_scores_gemma":[0.000014925949,0.00089542934,0.057362877,0.000019464454,0.00009675277,0.00030833358,0.0001835357,0.023068907,0.91628426,0.00016269545,0.0015764188,0.00002637371],"about_ca_topic_score_codex":0.0015152306,"about_ca_topic_score_gemma":0.0016438757,"teacher_disagreement_score":0.0015152306,"about_ca_system_score_codex":0.00016217906,"about_ca_system_score_gemma":0.00013984914,"threshold_uncertainty_score":0.0030127764},"labels":[],"label_agreement":null},{"id":"W2953165680","doi":"10.1016/j.ifset.2019.102182","title":"Combined radio frequency-vacuum and hot air drying of kiwifruits: Effect on drying uniformity, energy efficiency and product quality","year":2019,"lang":"en","type":"article","venue":"Innovative Food Science & Emerging Technologies","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":90,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China; Shanxi Provincial Key Research and Development Project; Ministry of Agriculture and Rural Affairs of the People's Republic of China; National Natural Science Foundation of China","keywords":"Vacuum drying; Shrinkage; Materials science; Moisture; Pulp and paper industry; Composite material; Chemistry; Freeze-drying; Chromatography; Engineering","score_opus":0.02326496286328961,"score_gpt":0.2633647719028057,"score_spread":0.2400998090395161,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2953165680","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982659,0.00043935215,0.0009762776,0.000009927209,0.0000081138105,0.0000029642074,0.000024240097,0.000016111298,0.00025709163],"genre_scores_gemma":[0.9979468,0.00026157263,0.0010222818,0.000009067332,0.0000034063644,0.000003238275,0.000035902136,0.00001631068,0.00070137985],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993336,0.0000065439863,0.0000033800566,0.000020053398,0.000022109793,0.00001467646],"domain_scores_gemma":[0.9998883,0.000034507128,0.00003287375,0.000011647916,0.000018865656,0.000013813603],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000147013,0.0001842204,0.00019272412,0.00016921977,0.00015123535,0.0002562626,0.00018081763,0.00017170068,0.0011005081],"category_scores_gemma":[0.00021731181,0.00012533356,0.00028855444,0.00021105423,0.00011114257,0.00023988826,0.00016042829,0.00028852173,0.00011930198],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00028343388,0.000029375187,0.00047306129,0.000040181763,0.0000128854335,0.000022600325,0.000018339639,0.00037971925,0.9954744,0.000036385212,0.000022599159,0.0032070882],"study_design_scores_gemma":[0.000008184669,0.00026097504,0.0045000357,0.000003504823,0.000036988404,0.000051710544,0.000018354314,0.0018716785,0.99279106,0.000008884644,0.00044308478,0.000005442704],"about_ca_topic_score_codex":0.0011265922,"about_ca_topic_score_gemma":0.0020174533,"teacher_disagreement_score":0.0011265922,"about_ca_system_score_codex":0.00016635621,"about_ca_system_score_gemma":0.00011819342,"threshold_uncertainty_score":0.0036816},"labels":[],"label_agreement":null},{"id":"W2954354765","doi":"10.1080/10408398.2019.1632788","title":"Review of recent applications and research progress in hybrid and combined microwave-assisted drying of food products: Quality properties","year":2019,"lang":"en","type":"review","venue":"Critical Reviews in Food Science and Nutrition","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":105,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Uniwersytet Warmińsko-Mazurski w Olsztynie","keywords":"Process engineering; Food products; Biochemical engineering; Food industry; Environmental science; Microwave heating; Microwave; Quality (philosophy); Consumer demand; Pulp and paper industry; Nanotechnology; Computer science; Materials science; Food science; Engineering; Chemistry; Physics; Telecommunications","score_opus":0.41864962221120844,"score_gpt":0.4514591865009082,"score_spread":0.03280956428969978,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2954354765","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00020742975,0.9982772,0.00031968753,0.00011299302,0.00019347583,0.000005435818,0.000022091534,0.000011331195,0.00085031916],"genre_scores_gemma":[0.00077955297,0.998024,0.00038722093,0.00009617802,0.00015773202,0.000006827172,0.00003351829,0.0000023446637,0.00051270076],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99976355,0.000033204968,0.000040765764,0.00005223098,0.000091179274,0.00001914158],"domain_scores_gemma":[0.9995553,0.00021161893,0.00006843352,0.000015486985,0.00012315557,0.00002597706],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000571194,0.001029241,0.0013384841,0.0028071029,0.00029974605,0.0008041598,0.00077379955,0.00085196696,0.0038583076],"category_scores_gemma":[0.00077233947,0.00037208092,0.00060567784,0.00396362,0.0003310889,0.0013741356,0.00056498667,0.0010852173,0.001881371],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000744112,0.00008889545,0.00018156423,0.05200068,0.00012610877,0.00019258873,0.0000994667,0.00094375334,0.008392455,0.0034556966,0.027309828,0.90713465],"study_design_scores_gemma":[0.000010585947,0.00017652249,0.0010906556,0.004342465,0.00021417784,0.0010809153,0.00007604862,0.00022465925,0.0019624527,0.0013208782,0.98946625,0.000034434186],"about_ca_topic_score_codex":0.00086999056,"about_ca_topic_score_gemma":0.0011360061,"teacher_disagreement_score":0.0038583076,"about_ca_system_score_codex":0.00043525035,"about_ca_system_score_gemma":0.0009150844,"threshold_uncertainty_score":0.012907267},"labels":[],"label_agreement":null},{"id":"W2969995801","doi":"10.1002/jsfa.9999","title":"Mass transfer during osmotic dehydrationand its effect on anthocyanin retention of microwave vacuum‐dried blackberries","year":2019,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Ste. Anne's Hospital","funders":"Beijing Advanced Innovation Center for Food Nutrition and Human Health","keywords":"Osmotic dehydration; Sugar; Dehydration; Chemistry; Mass transfer; Anthocyanin; Osmosis; Moisture; Water content; Thermal diffusivity; Chromatography; Food science; Thermodynamics; Biochemistry; Membrane; Organic chemistry","score_opus":0.01011856338399657,"score_gpt":0.1895352636212264,"score_spread":0.17941670023722983,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2969995801","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998102,0.0006957551,0.0009355322,0.000013538869,0.0000057475254,0.000005383757,0.000034819386,0.00001562621,0.00019165281],"genre_scores_gemma":[0.9975266,0.00043181423,0.0012749733,0.000018395436,0.0000054426355,0.000014241121,0.00007838027,0.000011682251,0.0006384418],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999356,0.000008342571,0.0000037357781,0.000020387157,0.000021076443,0.000010810926],"domain_scores_gemma":[0.9999188,0.000020864503,0.00003054102,0.0000048614866,0.000016943384,0.000008017024],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016896728,0.0002845714,0.00025572345,0.0001208924,0.00011933497,0.00021895111,0.00012595022,0.00013565886,0.00066832674],"category_scores_gemma":[0.00017602112,0.00010622255,0.00021094742,0.00011123184,0.00012696722,0.0002928081,0.00010773392,0.00033692984,0.00010320619],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000051470233,0.000009408264,0.00029235752,0.000025746693,0.0000044772414,0.000010646492,0.000020606136,0.000077285724,0.9982955,0.000010725431,0.00000781973,0.001193849],"study_design_scores_gemma":[0.0000034155614,0.0002142038,0.012691823,0.0000046677314,0.000014691653,0.00003577797,0.000038264352,0.0013902292,0.9851634,0.000013033573,0.00042496572,0.0000056588024],"about_ca_topic_score_codex":0.0006943051,"about_ca_topic_score_gemma":0.00081314106,"teacher_disagreement_score":0.0006943051,"about_ca_system_score_codex":0.00020918384,"about_ca_system_score_gemma":0.00008390414,"threshold_uncertainty_score":0.0022357702},"labels":[],"label_agreement":null},{"id":"W2972523704","doi":"10.5539/jas.v11n16p80","title":"Proposal Solar Drying With Heat Storage Applied to Medicinal Plants","year":2019,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Universitas Lampung","keywords":"Heat exchanger; Environmental science; Solar energy; Thermal energy storage; Work (physics); Fraction (chemistry); Thermodynamics; Meteorology; Atmospheric sciences; Nuclear engineering; Physics; Chemistry; Engineering","score_opus":0.011841344825677226,"score_gpt":0.2093629025553458,"score_spread":0.19752155772966856,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2972523704","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.49914655,0.0040045744,0.47594976,0.00037921075,0.00020130187,0.00027808416,0.0002954792,0.0013562135,0.018388828],"genre_scores_gemma":[0.9451955,0.0011442816,0.04718528,0.00005988326,0.00003619144,0.000079210186,0.000088437264,0.000028588696,0.0061826515],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999343,0.00001118773,0.0000028225977,0.00002081903,0.000022740365,0.000008069647],"domain_scores_gemma":[0.9999764,0.000005145294,0.000003366844,0.0000053858125,0.000007062874,0.000002746995],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011546218,0.00021247996,0.00032492832,0.00020465886,0.00021578785,0.00035828818,0.0004548821,0.00030427513,0.0022774423],"category_scores_gemma":[0.00010746335,0.00011392146,0.00043247952,0.00025427516,0.0001537511,0.00027488492,0.0002753497,0.00017064955,0.00034958505],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00043810357,0.00019348736,0.0029359036,0.0010113914,0.00006678288,0.00052705983,0.0001249028,0.08593928,0.7121589,0.011249789,0.0012994098,0.18405494],"study_design_scores_gemma":[0.000113506925,0.0014062541,0.0048268423,0.00006903215,0.00016259163,0.0011683188,0.000118333395,0.48535788,0.46150732,0.005597601,0.039620504,0.000051897325],"about_ca_topic_score_codex":0.00038139042,"about_ca_topic_score_gemma":0.0004512448,"teacher_disagreement_score":0.0022774423,"about_ca_system_score_codex":0.00017298145,"about_ca_system_score_gemma":0.00020610113,"threshold_uncertainty_score":0.007618785},"labels":[],"label_agreement":null},{"id":"W2972560913","doi":"10.5539/jas.v11n16p223","title":"Kinetics of Drying and Physical-Chemical Quality of Peach cv. Hubimel","year":2019,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Biot number; Thermal diffusivity; Thermodynamics; Kinetics; Diffusion; Convection; Chemistry; Materials science; Mass transfer; Process (computing); Heat transfer; Mechanics; Physics","score_opus":0.03085356645991753,"score_gpt":0.2692802057886979,"score_spread":0.23842663932878036,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2972560913","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99161255,0.0015794368,0.0053138216,0.000030028332,0.000010072879,0.000034138957,0.00038735708,0.000044625962,0.0009880018],"genre_scores_gemma":[0.9937178,0.00074146385,0.003154249,0.000022651853,0.0000034139418,0.000020972007,0.00043965632,0.000038062422,0.0018616877],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99981016,0.000028730448,0.000012594955,0.000057493977,0.00006811112,0.00002293612],"domain_scores_gemma":[0.9996635,0.0001334951,0.00007272934,0.000018655013,0.00008525892,0.000026449261],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004914143,0.00024596302,0.00033033156,0.00033601164,0.00016396925,0.000520241,0.0001881846,0.00021526834,0.00044240212],"category_scores_gemma":[0.00052310433,0.00015225673,0.00036687433,0.00032252935,0.00014246038,0.00035244768,0.00010021966,0.00045710022,0.00023377378],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019787384,0.000037328613,0.0043153767,0.00016394701,0.00002418998,0.00006308748,0.000086490945,0.0014723991,0.9892954,0.000091817215,0.000041282616,0.004210819],"study_design_scores_gemma":[0.000012695082,0.0006608256,0.08365994,0.000018260462,0.00006665857,0.00015383048,0.00012180741,0.015772406,0.89774245,0.00015521154,0.0016046083,0.000031199932],"about_ca_topic_score_codex":0.0029192439,"about_ca_topic_score_gemma":0.0027277078,"teacher_disagreement_score":0.0029192439,"about_ca_system_score_codex":0.0003862182,"about_ca_system_score_gemma":0.00017654453,"threshold_uncertainty_score":0.0058045387},"labels":[],"label_agreement":null},{"id":"W2979316303","doi":"10.1002/jsfa.10081","title":"Manufacture of defatted canola meal with enhanced nutritive composition by air classification on an industrial scale","year":2019,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba; Agriculture and Agri-Food Canada; Flax Council Of Canada","funders":"","keywords":"Canola; Chemistry; Air stream; Fraction (chemistry); Meal; Neutral Detergent Fiber; Chromatography; Animal science; Analytical Chemistry (journal); Fiber; Food science; Biology; Environmental engineering; Environmental science","score_opus":0.0154147244212173,"score_gpt":0.20563472654616213,"score_spread":0.19022000212494483,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2979316303","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99085695,0.00054022454,0.0069697737,0.00005485166,0.000040257288,0.000120059805,0.0002313794,0.00009034812,0.0010961076],"genre_scores_gemma":[0.96626383,0.00089053356,0.02953171,0.000068570516,0.00001932857,0.00011502801,0.0007764757,0.00010429483,0.0022302046],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999684,0.000047509006,0.000027204027,0.00007317478,0.00011708382,0.00005117375],"domain_scores_gemma":[0.99979264,0.0000475216,0.000045491397,0.000022225864,0.000052382755,0.000039616854],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004465575,0.000727655,0.00055668835,0.00061341835,0.0002706164,0.000663759,0.00031971923,0.00037117538,0.0008620532],"category_scores_gemma":[0.0004965906,0.00021953057,0.00077664707,0.0007775653,0.00025731022,0.00036120144,0.00037681492,0.0007105861,0.00059697166],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022178979,0.00012237525,0.0004567697,0.000120633325,0.000017061035,0.00007868663,0.000026393494,0.0002984738,0.99406934,0.000035379515,0.000024506488,0.0045285737],"study_design_scores_gemma":[0.000014127175,0.00055350974,0.0045696273,0.000020237036,0.000050733455,0.00006325651,0.00004312576,0.0010907582,0.9920587,0.00002595131,0.0014963531,0.000013677728],"about_ca_topic_score_codex":0.002070076,"about_ca_topic_score_gemma":0.003836498,"teacher_disagreement_score":0.002070076,"about_ca_system_score_codex":0.00040616497,"about_ca_system_score_gemma":0.00035089074,"threshold_uncertainty_score":0.0041160583},"labels":[],"label_agreement":null},{"id":"W2981601339","doi":"10.15760/etd.7090","title":"Malt Drying Model Verification for Efficiency Improvement","year":2000,"lang":"en","type":"report","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Airflow; Environmental science; Water content; Inlet; Moisture; Kiln; Relative humidity; Humidity; Meteorology; Engineering; Waste management; Geotechnical engineering; Geography; Mechanical engineering","score_opus":0.09228529219188265,"score_gpt":0.2894664858941577,"score_spread":0.19718119370227505,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2981601339","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.109848164,0.00026765125,0.8480439,0.00032341917,0.00011551943,0.00042120225,0.0024635908,0.007934209,0.030582292],"genre_scores_gemma":[0.7726851,0.00031220232,0.20765962,0.00008606091,0.000016852326,0.00042266562,0.0025317674,0.0012742829,0.015011372],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9996146,0.00008717644,0.000033772092,0.00006180227,0.00016077474,0.000041893025],"domain_scores_gemma":[0.99874556,0.00045992303,0.000072653966,0.00020506608,0.0005048196,0.000011966458],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010268291,0.0008265781,0.00057889265,0.00043021716,0.00038656025,0.0008644113,0.001194317,0.0006975699,0.015799643],"category_scores_gemma":[0.0029900882,0.00033845083,0.0011305382,0.00035108346,0.00015739213,0.00088430464,0.00058289303,0.000815371,0.0022246651],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022691535,0.00015317809,0.0011615456,0.00026282933,0.000032438766,0.0001288562,0.00007753964,0.93207633,0.018964881,0.0064915754,0.0027374178,0.037686463],"study_design_scores_gemma":[0.000010056202,0.00002417816,0.000111489055,0.000007561485,0.0000055509568,0.000009414136,0.000007860482,0.99111277,0.00656431,0.0003104814,0.0018323043,0.0000040734703],"about_ca_topic_score_codex":0.014304036,"about_ca_topic_score_gemma":0.0069212886,"teacher_disagreement_score":0.015799643,"about_ca_system_score_codex":0.0008029952,"about_ca_system_score_gemma":0.0010993691,"threshold_uncertainty_score":0.052855074},"labels":[],"label_agreement":null},{"id":"W2982370974","doi":"10.5296/jfi.v3i1.15721","title":"Effect of Hot Air Thin Layer Drying Temperature on Physicochemical and Textural Properties of Dried Horseradish","year":2019,"lang":"en","type":"article","venue":"Journal of Food Industry","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Horseradish peroxidase; Chemistry; Chewiness; Porosity; Moisture; Food science; Biochemistry; Organic chemistry","score_opus":0.020663495380273025,"score_gpt":0.22434921099932628,"score_spread":0.20368571561905324,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2982370974","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964742,0.002093177,0.00072598836,0.00002200991,0.000027059798,0.00001207846,0.00014430631,0.00002001916,0.0004812326],"genre_scores_gemma":[0.9941777,0.001646909,0.0027102516,0.00005266102,0.000011365676,0.000022607508,0.00026783266,0.000025726906,0.001084971],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998603,0.000018286488,0.00001763976,0.000032116564,0.000053947202,0.000017597034],"domain_scores_gemma":[0.9996455,0.00012093332,0.00010313971,0.000019206625,0.00007903185,0.000032232972],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027125803,0.00029133394,0.0002757606,0.00023197598,0.00014059014,0.00024747083,0.0001325194,0.0001646382,0.0010216676],"category_scores_gemma":[0.00045730348,0.00018594295,0.00033803403,0.0002498173,0.00014624208,0.0003315886,0.000102386606,0.00046309043,0.00018342394],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026453641,0.000034551165,0.0007157208,0.00013447207,0.000019988596,0.000041407024,0.000043461452,0.00008648404,0.9967458,0.0000121452895,0.000027478687,0.0018738863],"study_design_scores_gemma":[0.000010183543,0.0006812114,0.023838604,0.000017243692,0.00007796933,0.00010796081,0.00009420578,0.00061074086,0.97352624,0.00001646172,0.0010028287,0.000016193882],"about_ca_topic_score_codex":0.0005214869,"about_ca_topic_score_gemma":0.001242869,"teacher_disagreement_score":0.0010216676,"about_ca_system_score_codex":0.00011256045,"about_ca_system_score_gemma":0.00009208069,"threshold_uncertainty_score":0.00341779},"labels":[],"label_agreement":null},{"id":"W2982512330","doi":"10.5539/jfr.v8n6p129","title":"Modeling the Influence of Temperature-dependent Thermal Properties on the Freezing Front","year":2019,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Biot number; Thermal conductivity; Nonlinear system; Thermodynamics; Materials science; Heat capacity; Thermal; Sensitivity (control systems); Mechanics; Mathematics; Physics; Engineering","score_opus":0.11034293306069407,"score_gpt":0.2896254437194927,"score_spread":0.17928251065879866,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2982512330","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.62567884,0.00052316237,0.3691263,0.00012468194,0.000039563707,0.00012030934,0.00043617934,0.00030271677,0.0036483842],"genre_scores_gemma":[0.97973686,0.0002940106,0.0184543,0.000025612711,0.0000063693396,0.00008698307,0.00023266737,0.00005753316,0.0011055358],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998097,0.000033174154,0.000011242269,0.00006252126,0.000050296163,0.000033134915],"domain_scores_gemma":[0.99942195,0.00036439745,0.00008011532,0.00004350406,0.00007573608,0.000014323395],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007105701,0.00076028507,0.0003498973,0.00035356884,0.0002180264,0.00090832997,0.0005805898,0.00071535003,0.00080970733],"category_scores_gemma":[0.0019469592,0.00034509425,0.0007179699,0.00027472718,0.00054437877,0.0007982327,0.0005608973,0.00074415514,0.0002646728],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000053867614,0.000036990234,0.005120589,0.00010992389,0.000020487063,0.000071535454,0.00007058346,0.95793617,0.026216388,0.0014239018,0.00011486136,0.008824656],"study_design_scores_gemma":[0.0000027644412,0.000019444664,0.0012191794,0.0000062543145,0.0000066634066,0.000013867547,0.000008841565,0.99260485,0.0054918453,0.0004473704,0.00017095899,0.000007983469],"about_ca_topic_score_codex":0.0076578264,"about_ca_topic_score_gemma":0.0035034954,"teacher_disagreement_score":0.0076578264,"about_ca_system_score_codex":0.00073458964,"about_ca_system_score_gemma":0.00066922896,"threshold_uncertainty_score":0.015226483},"labels":[],"label_agreement":null},{"id":"W2984127675","doi":"10.1080/07373937.2019.1690502","title":"Machine learning in drying","year":2019,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":86,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Leverage (statistics); Computer science; Software; Machine learning; Process (computing); Artificial intelligence; Industrial engineering; Process engineering; Engineering","score_opus":0.01245267974221605,"score_gpt":0.20467096664132253,"score_spread":0.19221828689910647,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2984127675","genre_codex":"methods","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.016210934,0.09374849,0.85017717,0.0101676,0.0015448979,0.000104061306,0.00043798957,0.000660607,0.026948234],"genre_scores_gemma":[0.5874041,0.08533208,0.29511756,0.0025293147,0.004728743,0.00045630228,0.0011224345,0.00029274172,0.023016693],"study_design_codex":"simulation_or_modeling","study_design_gemma":"not_applicable","domain_scores_codex":[0.99898094,0.0003995921,0.00005735318,0.0002676671,0.00023718065,0.00005720236],"domain_scores_gemma":[0.9969415,0.002264582,0.00022308683,0.00018169239,0.0003296799,0.000059477363],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019831746,0.000680795,0.00127385,0.0013423593,0.0004614224,0.002170335,0.0012344986,0.0022057781,0.0027644234],"category_scores_gemma":[0.006548627,0.00041053497,0.0008868095,0.001757571,0.0019752844,0.0023284822,0.0011501022,0.002432678,0.0008607305],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000052285144,0.00009654542,0.003709959,0.0012793281,0.00017952248,0.00021295331,0.0002081814,0.40817267,0.0013878847,0.33551136,0.012443256,0.23674613],"study_design_scores_gemma":[0.000015992444,0.00005707187,0.0018853736,0.00021790012,0.000025876043,0.00014896701,0.00005708618,0.57488734,0.0011436995,0.38943177,0.032073736,0.000055300545],"about_ca_topic_score_codex":0.0033811165,"about_ca_topic_score_gemma":0.0014288627,"teacher_disagreement_score":0.0033811165,"about_ca_system_score_codex":0.0012650435,"about_ca_system_score_gemma":0.00082966866,"threshold_uncertainty_score":0.010488212},"labels":[],"label_agreement":null},{"id":"W2986150547","doi":"10.1016/j.renene.2019.11.055","title":"Numerical analysis and validation of a natural convection mix-mode solar dryer for drying red chilli under variable conditions","year":2019,"lang":"en","type":"article","venue":"Renewable Energy","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":80,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of New Brunswick","funders":"","keywords":"Solar dryer; Relative humidity; Sunshine duration; Environmental science; Moisture; Mass transfer; Convection; Water content; Meteorology; Humidity; Natural convection; Atmospheric sciences; Environmental engineering; Thermodynamics; Geography; Engineering; Geology; Physics; Geotechnical engineering","score_opus":0.012189199627945502,"score_gpt":0.22995577999680678,"score_spread":0.21776658036886126,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2986150547","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9780531,0.00014138006,0.017437458,0.00009345052,0.000027339378,0.0000563557,0.00013310768,0.00016132057,0.003896493],"genre_scores_gemma":[0.9929141,0.000045232002,0.005978787,0.000011393289,0.0000029531277,0.000021849106,0.00004319457,0.000013094949,0.00096923625],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99991465,0.000012702379,0.0000048378693,0.000018820618,0.000034853394,0.000014084703],"domain_scores_gemma":[0.999762,0.0001262579,0.000022141321,0.000026838949,0.000044516775,0.000018115634],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002818604,0.00025256185,0.000544338,0.00020750999,0.00046654334,0.0004858458,0.0005826295,0.00065927336,0.0013506666],"category_scores_gemma":[0.00053106074,0.00019060622,0.0003714688,0.00019721585,0.00039142428,0.0002765626,0.0003357649,0.0003313974,0.0001398314],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00043233144,0.0002744055,0.0043022498,0.0002526545,0.0000398528,0.00022207385,0.00016721882,0.77757025,0.19772418,0.000878041,0.0005115252,0.017625254],"study_design_scores_gemma":[0.00004274211,0.0001506824,0.0018688075,0.0000041733783,0.000011136205,0.000022691245,0.000034776043,0.9741184,0.023269832,0.00008598276,0.00038027533,0.000010557584],"about_ca_topic_score_codex":0.0043792194,"about_ca_topic_score_gemma":0.0036773956,"teacher_disagreement_score":0.0043792194,"about_ca_system_score_codex":0.0004130325,"about_ca_system_score_gemma":0.00040873807,"threshold_uncertainty_score":0.008707464},"labels":[],"label_agreement":null},{"id":"W2990360811","doi":"10.1080/07373937.2019.1693399","title":"Studies on thermal stability of high-power short time microwave dried paprika (<i>Capsicum annuum</i> L.) considering the interaction of water molecules with sorption sites","year":2019,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Ministry of Education, India; Ministry of Food Processing Industries","keywords":"Chemistry; Sorption; Pepper; Adsorption; Water activity; Enthalpy; Bound water; Moisture; Water content; Molecule; Thermal stability; Properties of water; Thermodynamics; Analytical Chemistry (journal); Chromatography; Organic chemistry; Food science","score_opus":0.022880779809127828,"score_gpt":0.2255124529727834,"score_spread":0.20263167316365557,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2990360811","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9954248,0.0011355083,0.002799262,0.00002374079,0.0000072925195,0.0000058351843,0.0001323867,0.000017097584,0.00045426888],"genre_scores_gemma":[0.9979686,0.00044559117,0.0009234758,0.000010192205,0.0000032189907,0.00000801172,0.00012987592,0.000008237425,0.0005027342],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99994934,0.0000057472403,0.0000022228976,0.000015721142,0.000017396838,0.000009576501],"domain_scores_gemma":[0.99992,0.000022590291,0.000021484877,0.0000058261953,0.000022798233,0.000007305387],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012214208,0.00014651201,0.00018548236,0.00015240329,0.00012946234,0.00014812802,0.00012373934,0.00014726655,0.0007612275],"category_scores_gemma":[0.00016703937,0.00008660727,0.00029839625,0.00019027501,0.00012656723,0.00019308536,0.000093871044,0.00032187047,0.00013928063],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005893528,0.0000071745435,0.00089016143,0.00005806934,0.000011163039,0.00003442293,0.000038683553,0.00034272304,0.9969484,0.000029613868,0.000012375544,0.0015682186],"study_design_scores_gemma":[0.000002588543,0.00018607506,0.020695549,0.000006233545,0.000033112945,0.00013168047,0.00009657056,0.0029581725,0.9749624,0.000046343994,0.00087160623,0.000009735068],"about_ca_topic_score_codex":0.00095990923,"about_ca_topic_score_gemma":0.0009080998,"teacher_disagreement_score":0.00095990923,"about_ca_system_score_codex":0.000119878765,"about_ca_system_score_gemma":0.00006209122,"threshold_uncertainty_score":0.0025466084},"labels":[],"label_agreement":null},{"id":"W299518398","doi":"","title":"Drying Kinetics of Tomato Slices in Solar Cabinet Dryer Compared with Open Sun Drying","year":2010,"lang":"en","type":"article","venue":"Madras Agricultural Journal","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Solar dryer; Relative humidity; Insolation; Water content; Moisture; Thermal diffusivity; Environmental science; Horticulture; Meteorology; Physics; Thermodynamics; Biology","score_opus":0.022394379061195947,"score_gpt":0.23582285645430182,"score_spread":0.21342847739310586,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W299518398","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99821043,0.00025143777,0.001147446,0.0000067256087,0.000004965698,0.000007983446,0.00009353479,0.000017366736,0.0002599963],"genre_scores_gemma":[0.9932545,0.00057827076,0.004485273,0.000012818453,0.0000030225149,0.000013273698,0.0002910341,0.000021414584,0.0013403347],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999546,0.0000047873186,0.000003319287,0.000013794981,0.000016785985,0.000006656912],"domain_scores_gemma":[0.9998996,0.00003558987,0.000018091574,0.000008551381,0.00002199934,0.000016047241],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014851821,0.00017765042,0.0002157973,0.000086170985,0.00008065554,0.000120803095,0.00013977528,0.00012438289,0.00072821626],"category_scores_gemma":[0.00021196516,0.00010522267,0.00019063623,0.00011619591,0.00006219652,0.00018705345,0.00006899539,0.00017649354,0.00013171778],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022239434,0.00003073196,0.0012179634,0.000054186225,0.0000093833705,0.000034778837,0.0000542298,0.0012765948,0.99485683,0.000022067406,0.000028559089,0.0021923354],"study_design_scores_gemma":[0.000021985712,0.00082972413,0.019359356,0.000008604706,0.000028700984,0.00010007697,0.00007656734,0.014194306,0.9644358,0.000046385467,0.0008840142,0.000014415928],"about_ca_topic_score_codex":0.0013656145,"about_ca_topic_score_gemma":0.002721609,"teacher_disagreement_score":0.0013656145,"about_ca_system_score_codex":0.00012347155,"about_ca_system_score_gemma":0.00008076768,"threshold_uncertainty_score":0.0027152896},"labels":[],"label_agreement":null},{"id":"W2996227573","doi":"10.1016/j.ijheatmasstransfer.2019.119231","title":"Multistage relative humidity control strategy enhances energy and exergy efficiency of convective drying of carrot cubes","year":2019,"lang":"en","type":"article","venue":"International Journal of Heat and Mass Transfer","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":87,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China Stem Cell and Translational Research; Ministry of Science and Technology of the People's Republic of China; National Natural Science Foundation of China","keywords":"Exergy; Exergy efficiency; Relative humidity; Environmental science; Convection; Materials science; Mass transfer; Humidity; Thermodynamics; Moisture; Process engineering; Pulp and paper industry; Physics; Composite material","score_opus":0.011422173506415643,"score_gpt":0.2264341016996209,"score_spread":0.21501192819320525,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2996227573","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9900789,0.00022378554,0.008539006,0.000015113226,0.000020008867,0.000010616744,0.000023317963,0.000042331958,0.0010467772],"genre_scores_gemma":[0.9983531,0.00004557156,0.0012663295,0.0000036216284,0.000001964538,0.0000029996395,0.000009812223,0.0000031223396,0.00031336816],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995565,0.000002584891,0.0000021763917,0.000011911905,0.000012741652,0.0000149423995],"domain_scores_gemma":[0.99996364,0.000007822398,0.000009097787,0.000003945691,0.000009666422,0.0000058611195],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00006428514,0.00018650919,0.00019945166,0.00014910482,0.00012454168,0.00019232521,0.00024033195,0.00013732661,0.0008290929],"category_scores_gemma":[0.00009209834,0.00008797421,0.00023676705,0.00010631952,0.00008539763,0.00018918506,0.00012353892,0.00014301091,0.00007958007],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022400112,0.000052392206,0.0003395028,0.0000646178,0.0000049931737,0.000052859046,0.000016530257,0.006101733,0.98523164,0.00018717315,0.000052611864,0.007671922],"study_design_scores_gemma":[0.000014289188,0.000419422,0.004249993,0.0000040098776,0.000018724406,0.00005014061,0.000028765227,0.102467746,0.8921168,0.00006940824,0.00054639543,0.000014369129],"about_ca_topic_score_codex":0.0010495345,"about_ca_topic_score_gemma":0.0019645053,"teacher_disagreement_score":0.0010495345,"about_ca_system_score_codex":0.000115224175,"about_ca_system_score_gemma":0.00010951464,"threshold_uncertainty_score":0.0027736425},"labels":[],"label_agreement":null},{"id":"W2997110744","doi":"10.1080/07373937.2019.1694537","title":"Instant controlled pressure drop (DIC) coupled to intermittent microwave/airflow drying to produce shrimp snacks: Process performance and quality attributes","year":2019,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":39,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Organoleptic; Airflow; Shrimp; Materials science; Moisture; Porosity; Chemistry; Composite material; Food science","score_opus":0.02206507815554686,"score_gpt":0.2531093494219333,"score_spread":0.23104427126638644,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2997110744","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9833332,0.0013364543,0.013859325,0.000030678384,0.00003830152,0.00004229093,0.00013486882,0.00011274107,0.0011120674],"genre_scores_gemma":[0.97930443,0.0008180743,0.016934866,0.000053109812,0.000016100857,0.000038515773,0.00018731096,0.00004058753,0.0026069651],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998833,0.0000090889225,0.000012118442,0.000037484962,0.00004323686,0.000014679209],"domain_scores_gemma":[0.9998981,0.000018542383,0.000044739954,0.000008987845,0.000018714456,0.00001093086],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016156645,0.00032204666,0.00021070156,0.00018344178,0.00009554065,0.00016225375,0.00023248348,0.00022576113,0.0009784343],"category_scores_gemma":[0.00020213677,0.00014747465,0.00030845098,0.00018913024,0.00011702821,0.00022557436,0.00019588153,0.00041399928,0.00022559911],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000048072226,0.000013776745,0.00013426553,0.00007486405,0.0000044062404,0.00003425108,0.0000123447435,0.000068173664,0.9969342,0.000016840662,0.000019459532,0.0026394555],"study_design_scores_gemma":[0.0000059815798,0.0002913149,0.0029425372,0.00000390905,0.000016541333,0.00012078855,0.000008789401,0.00058172294,0.99540544,0.0000066450557,0.00061128015,0.0000051378497],"about_ca_topic_score_codex":0.00022862785,"about_ca_topic_score_gemma":0.0006021478,"teacher_disagreement_score":0.0009784343,"about_ca_system_score_codex":0.00009043894,"about_ca_system_score_gemma":0.000067450135,"threshold_uncertainty_score":0.003273189},"labels":[],"label_agreement":null},{"id":"W2998127266","doi":"10.1080/07373937.2019.1709495","title":"Fluidized bed and microwave-assisted fluidized bed drying of seed grade soybean","year":2020,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":37,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; Fonds Québécois de la Recherche sur la Nature et les Technologies","keywords":"Germination; Fluidized bed; Cracking; Materials science; Air velocity; Microwave; Composite material; Air temperature; Horticulture; Pulp and paper industry; Chemistry; Biology; Meteorology","score_opus":0.03614664002174967,"score_gpt":0.22818557982004964,"score_spread":0.19203893979829997,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2998127266","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99504566,0.0002784055,0.004302924,0.000004752174,0.00000686148,0.000013200421,0.00006401781,0.000019151808,0.00026503133],"genre_scores_gemma":[0.99271446,0.00031526198,0.0061560287,0.0000061193623,0.0000022071974,0.000015008913,0.00018363411,0.000009238966,0.00059802365],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999385,0.000007578675,0.0000048470824,0.000015919608,0.00002602117,0.000007100852],"domain_scores_gemma":[0.99993503,0.000016183549,0.000017541128,0.0000059641193,0.000018175813,0.00000714099],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015599754,0.0002094409,0.00031268498,0.00015273731,0.00009485807,0.00016150746,0.00016993235,0.00013469395,0.0003841183],"category_scores_gemma":[0.00018554446,0.0000887472,0.00028427987,0.00018268614,0.000071761315,0.00016909638,0.000074959295,0.00017078662,0.000068062014],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026545647,0.00007048219,0.00085404166,0.00011296575,0.0000109440825,0.0000384096,0.000021631005,0.0025467824,0.99089956,0.0000664163,0.000019977002,0.005093317],"study_design_scores_gemma":[0.00003349575,0.0011408202,0.021376777,0.000008441361,0.000045353467,0.000109895176,0.00004556538,0.03771881,0.9380688,0.00008498992,0.0013440404,0.000022826653],"about_ca_topic_score_codex":0.0016199364,"about_ca_topic_score_gemma":0.0028476936,"teacher_disagreement_score":0.0016199364,"about_ca_system_score_codex":0.00016644204,"about_ca_system_score_gemma":0.00011273103,"threshold_uncertainty_score":0.003221035},"labels":[],"label_agreement":null},{"id":"W3001144608","doi":"10.3390/w12020323","title":"Measurement and Modelling of Moisture Sorption Isotherm and Heat of Sorption of Fresh Feces","year":2020,"lang":"en","type":"article","venue":"Water","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Alberta Environment and Protected Areas; University of Victoria","funders":"Mitacs; University of Victoria","keywords":"Feces; Environmental science; Dewatering; Sorption; Biosolids; Fecal coliform; Sanitation; Water content; Moisture; Waste management; Environmental engineering; Pulp and paper industry; Chemistry; Environmental chemistry; Ecology; Biology; Engineering; Water quality","score_opus":0.07391816954145404,"score_gpt":0.19635894240857807,"score_spread":0.12244077286712403,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3001144608","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8287887,0.0006131048,0.16452995,0.00014380754,0.000030709452,0.00012846876,0.0006827162,0.0003122394,0.0047702724],"genre_scores_gemma":[0.9853843,0.0005098174,0.012563414,0.000010594088,0.00000383971,0.0000654487,0.00022065589,0.000022944483,0.0012189955],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99986684,0.000019488933,0.000008501152,0.00002870603,0.0000553904,0.000021052958],"domain_scores_gemma":[0.99984777,0.00008425786,0.000016946868,0.000015212616,0.00002871022,0.0000070909578],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027935312,0.00029856357,0.00027118227,0.000250934,0.00021531021,0.0004332456,0.00043735068,0.0005276733,0.0005788656],"category_scores_gemma":[0.00054848864,0.00020223796,0.00046958847,0.00039489867,0.00022319706,0.0005482934,0.00020205024,0.0004485013,0.0002088566],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016295695,0.0002125416,0.0133215645,0.0003907259,0.00003879802,0.00017692421,0.00019162567,0.64246106,0.30718157,0.0030122008,0.0005465534,0.032303363],"study_design_scores_gemma":[0.000008503171,0.00010564423,0.0040665325,0.000009600069,0.000009791431,0.000042607993,0.0000502212,0.93384224,0.060088485,0.00056917244,0.0011883083,0.00001876493],"about_ca_topic_score_codex":0.006889514,"about_ca_topic_score_gemma":0.0058441316,"teacher_disagreement_score":0.006889514,"about_ca_system_score_codex":0.00040222704,"about_ca_system_score_gemma":0.0004762398,"threshold_uncertainty_score":0.013698816},"labels":[],"label_agreement":null},{"id":"W3001872177","doi":"10.1002/leg3.31","title":"Kinetics of a thin‐layer microwave‐assisted infrared drying of lentil seeds","year":2020,"lang":"en","type":"article","venue":"Legume Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Microwave; Coefficient of determination; Thin layer; Materials science; Infrared; Response surface methodology; Microwave power; Particle size; Raw material; Analytical Chemistry (journal); Mathematics; Pulp and paper industry; Chemistry; Layer (electronics); Composite material; Chromatography; Statistics; Optics; Computer science; Physics; Organic chemistry","score_opus":0.052905501404329695,"score_gpt":0.24176780456382002,"score_spread":0.18886230315949032,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3001872177","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98637867,0.00058429624,0.012128441,0.000021746524,0.000008555183,0.000017083146,0.00010493257,0.000055186632,0.0007010966],"genre_scores_gemma":[0.9934325,0.00044522123,0.0049271607,0.000009433912,0.000002459561,0.000011830239,0.00010764966,0.000013782757,0.0010499288],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999509,0.0000062045697,0.000003107187,0.0000108240065,0.000023064957,0.0000060314687],"domain_scores_gemma":[0.99991834,0.000028332335,0.000024750796,0.000007815139,0.000015844587,0.0000049000805],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018694701,0.00018354185,0.00014740744,0.00011883147,0.000070456146,0.00016318516,0.00015799675,0.00010258764,0.00042067547],"category_scores_gemma":[0.00023099645,0.000090735055,0.00019256247,0.00009858235,0.000074076306,0.000177951,0.00006216593,0.00017914118,0.00012908292],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000054146123,0.00002063982,0.00082398864,0.000058814257,0.000009477667,0.00004292983,0.0000218987,0.0038188372,0.9922869,0.000119537486,0.000038940045,0.0027039147],"study_design_scores_gemma":[0.000005345253,0.00012860064,0.004047768,0.0000039801957,0.0000125743445,0.00005486092,0.000013311398,0.0646267,0.93048584,0.00004578873,0.0005653865,0.000009898476],"about_ca_topic_score_codex":0.0011949098,"about_ca_topic_score_gemma":0.0010119895,"teacher_disagreement_score":0.0011949098,"about_ca_system_score_codex":0.00015783097,"about_ca_system_score_gemma":0.000102516446,"threshold_uncertainty_score":0.0023759007},"labels":[],"label_agreement":null},{"id":"W3005088826","doi":"10.1002/jsfa.10280","title":"Impact of different drying processes on the lipid deterioration and color characteristics of <scp><i>Penaeus vannamei</i></scp>","year":2020,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":54,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Memorial University of Newfoundland","funders":"National Key Research and Development Program of China; National Natural Science Foundation of China","keywords":"Food science; Lipid oxidation; Penaeus; Chemistry; Shrimp; Astaxanthin; Phosphatidylethanolamine; Peroxide value; Penaeus monodon; Docosahexaenoic acid; Maillard reaction; Phosphatidylcholine; Hydrolysis; Acid value; Fatty acid; Eicosapentaenoic acid; Biochemistry; Antioxidant; Biology; Phospholipid; Polyunsaturated fatty acid; Carotenoid; Fishery","score_opus":0.023342507177122683,"score_gpt":0.22111071620111444,"score_spread":0.19776820902399175,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3005088826","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985039,0.0005002599,0.00035994346,0.00001805106,0.000011336839,0.000015317371,0.00017876772,0.000010527464,0.0004018172],"genre_scores_gemma":[0.9964386,0.00036572473,0.0016806467,0.00006405958,0.000004628849,0.000022877071,0.00045115582,0.000013425504,0.00095877965],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99982953,0.000022506278,0.000018907307,0.00005208907,0.000048116297,0.000028692863],"domain_scores_gemma":[0.9997304,0.000052108055,0.00010825486,0.000015976337,0.00005369835,0.00003950035],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021026627,0.00048378174,0.00018515528,0.00033309803,0.00021619335,0.0004923621,0.00018659049,0.00031413205,0.0009776298],"category_scores_gemma":[0.00032646098,0.0001196126,0.00040748453,0.00025432778,0.00023251095,0.00034767546,0.0002897034,0.00056058087,0.00019658824],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00041349162,0.000054237935,0.0033826956,0.00011649805,0.000025226904,0.00008561925,0.000045984714,0.00011304846,0.99232423,0.000017236673,0.000026564465,0.0033951916],"study_design_scores_gemma":[0.00002089916,0.0023817057,0.15710594,0.000038648668,0.00012127692,0.00039898162,0.00029931212,0.00096202997,0.836848,0.000059636634,0.0017304432,0.000033141296],"about_ca_topic_score_codex":0.0009860148,"about_ca_topic_score_gemma":0.0013165427,"teacher_disagreement_score":0.0009860148,"about_ca_system_score_codex":0.00020956874,"about_ca_system_score_gemma":0.00015594234,"threshold_uncertainty_score":0.0032705069},"labels":[],"label_agreement":null},{"id":"W3006302542","doi":"10.1080/15538362.2020.1717403","title":"Effect of Chemical Pretreatment on Drying Kinetics and Physio-chemical Characteristics of Yellow European Plums","year":2020,"lang":"en","type":"article","venue":"International Journal of Fruit Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Chemistry; Food science; Citric acid; Ascorbic acid; Thermal diffusivity; Moisture; Water content; Postharvest; Water activity; Shelf life; Browning; Horticulture; Antioxidant; Biochemistry","score_opus":0.01862448897788889,"score_gpt":0.25162474873974133,"score_spread":0.23300025976185246,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3006302542","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99842656,0.00043611843,0.0005986469,0.00001429459,0.0000056158187,0.000014941152,0.00015590923,0.00002090984,0.00032693867],"genre_scores_gemma":[0.99640095,0.0004356009,0.0017528611,0.00002128435,0.0000019277213,0.000019943796,0.00039970013,0.000037065343,0.0009307874],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998356,0.000033388496,0.000016213637,0.00005010773,0.000038083326,0.000026530573],"domain_scores_gemma":[0.99969435,0.00010300232,0.00007781714,0.000030749063,0.000054781645,0.000039303755],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019947314,0.0003521412,0.000306803,0.00014244516,0.00012852739,0.00023910165,0.00013231914,0.00020126825,0.0009791967],"category_scores_gemma":[0.00052330183,0.00021496542,0.00031060487,0.00020992673,0.00011628713,0.00020968229,0.00012143311,0.00035147648,0.0002445539],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019797466,0.000025510439,0.0006351741,0.000059550468,0.00001660547,0.000032827447,0.000030006431,0.00024665287,0.9976158,0.00001089354,0.000016817625,0.0011121037],"study_design_scores_gemma":[0.000007325062,0.00041237345,0.022967258,0.000009619564,0.000033402535,0.00007739379,0.00007465645,0.0019433888,0.9734281,0.00001796465,0.0010168722,0.000011699021],"about_ca_topic_score_codex":0.0016524997,"about_ca_topic_score_gemma":0.0023521415,"teacher_disagreement_score":0.0016524997,"about_ca_system_score_codex":0.00016326096,"about_ca_system_score_gemma":0.0001649443,"threshold_uncertainty_score":0.003285706},"labels":[],"label_agreement":null},{"id":"W3007304471","doi":"","title":"Analysis of initial condensation and the effects of distillers' spent grain pellet orientation and superheated steam operating parameters on effective moisture diffusivity","year":2015,"lang":"en","type":"dissertation","venue":"Mspace (University of Manitoba)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Pellet; Superheated steam; Thermal diffusivity; Materials science; Superheating; Moisture; Condensation; Thermodynamics; Composite material; Physics","score_opus":0.011733733243456569,"score_gpt":0.22742917293499323,"score_spread":0.21569543969153668,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3007304471","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975394,0.0002937321,0.0011940878,0.000010749459,0.000004419077,0.000010041896,0.00026109407,0.000017751381,0.00066875946],"genre_scores_gemma":[0.99767405,0.00032953222,0.0009995648,0.0000048265456,0.0000015672038,0.000010394621,0.00025433794,0.0000117891905,0.0007139467],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999285,0.000006004681,0.000004874932,0.000018641069,0.000025180603,0.000016825068],"domain_scores_gemma":[0.99978954,0.00011109051,0.00002776434,0.000008100414,0.00005358851,0.00000987553],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019648834,0.00025026262,0.0002694802,0.00018065496,0.00012983866,0.00023673566,0.0001472963,0.00016388984,0.0008804976],"category_scores_gemma":[0.00028674334,0.00014873745,0.0003576006,0.0002664141,0.00011227328,0.00025757187,0.00008330684,0.00025800642,0.00020774559],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005842559,0.00008817143,0.0062042656,0.00014331126,0.000019560204,0.00007834595,0.00008589648,0.0053464146,0.9776029,0.000075125216,0.00012198295,0.0096498765],"study_design_scores_gemma":[0.000009841094,0.00038184313,0.037997026,0.000007072615,0.000038808827,0.00003421873,0.00008432981,0.02144532,0.93938655,0.000022827087,0.0005758688,0.000016256461],"about_ca_topic_score_codex":0.003680834,"about_ca_topic_score_gemma":0.0053532883,"teacher_disagreement_score":0.003680834,"about_ca_system_score_codex":0.00030532127,"about_ca_system_score_gemma":0.0001979991,"threshold_uncertainty_score":0.0073187947},"labels":[],"label_agreement":null},{"id":"W3009381066","doi":"","title":"Going beyond conventional osmotic dehydration for quality advantage and energy savings","year":2010,"lang":"en","type":"article","venue":"Ethiopian Journal of Applied  Science and Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":35,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Osmotic dehydration; Moisture; Shrinkage; Pulp and paper industry; Chemistry; Mass transfer; Dehydration; Water content; Process engineering; Environmental science; Materials science; Chromatography; Engineering; Composite material","score_opus":0.01218799038058505,"score_gpt":0.25228657455754405,"score_spread":0.240098584176959,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3009381066","genre_codex":"review","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.25809848,0.35828412,0.18461117,0.015149276,0.003310066,0.00035464065,0.0005961694,0.0013882063,0.17820789],"genre_scores_gemma":[0.64103967,0.17152078,0.09420835,0.0058212196,0.001324268,0.00011430359,0.0005619356,0.00046440205,0.08494514],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997117,0.000029369525,0.000010472745,0.00005596109,0.00014356592,0.000048811202],"domain_scores_gemma":[0.9998362,0.000025598643,0.000031768643,0.0000238485,0.000057144312,0.00002541082],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034408426,0.0004018877,0.00048182788,0.00045197192,0.00037909878,0.0012624207,0.0004726656,0.00065821456,0.0074620703],"category_scores_gemma":[0.00024134667,0.00017394322,0.0005036478,0.0004929556,0.0004693193,0.0022408073,0.00096439227,0.0012043851,0.0021792245],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002102833,0.00025104955,0.00090199074,0.0036491163,0.000073468036,0.00045943636,0.00028626987,0.0014406949,0.69145185,0.04271571,0.008226999,0.25033316],"study_design_scores_gemma":[0.000033463155,0.0008943819,0.0046568136,0.00068843825,0.00013441958,0.0015965863,0.0005413896,0.0038571823,0.31206653,0.024116013,0.65132064,0.00009410938],"about_ca_topic_score_codex":0.00047099407,"about_ca_topic_score_gemma":0.0013083135,"teacher_disagreement_score":0.0074620703,"about_ca_system_score_codex":0.0005745997,"about_ca_system_score_gemma":0.00042652103,"threshold_uncertainty_score":0.02496314},"labels":[],"label_agreement":null},{"id":"W3023371675","doi":"10.3390/su12093660","title":"Novel Drying Methods for Sustainable Upcycling of Brewers’ Spent Grains as a Plant Protein Source","year":2020,"lang":"en","type":"article","venue":"Sustainability","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":43,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Brewing; Food science; Pulp and paper industry; Vacuum drying; Environmental science; Waste management; Freeze-drying; Materials science; Process engineering; Fermentation; Chemistry; Engineering; Chromatography","score_opus":0.045648919483705336,"score_gpt":0.3150410878914525,"score_spread":0.26939216840774716,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3023371675","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9402193,0.0019604438,0.05472082,0.00007592779,0.00003155081,0.000059623348,0.00011402068,0.00007566748,0.0027427066],"genre_scores_gemma":[0.97534424,0.0019714108,0.020489456,0.000016228332,0.0000051216534,0.00005249237,0.00011413545,0.000021003527,0.001985881],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99994504,0.0000069320818,0.0000029305152,0.000013603146,0.000021675765,0.000009742798],"domain_scores_gemma":[0.99997425,0.000008587898,0.0000067723054,0.000003264545,0.0000052296696,0.0000018187301],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017236451,0.00021275993,0.00022443691,0.00017838352,0.00013762536,0.00030951967,0.00022058321,0.00022344384,0.0006880295],"category_scores_gemma":[0.00013143035,0.00013128568,0.00036050685,0.00020757987,0.000112096124,0.00036006412,0.00019266183,0.00028045685,0.00014490438],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001487935,0.00023872062,0.002689563,0.0005288864,0.000030825508,0.00019317715,0.000098477605,0.07166695,0.8944558,0.002747664,0.00025711858,0.026944116],"study_design_scores_gemma":[0.000036673446,0.00076518813,0.0070535005,0.00004507827,0.000062479434,0.00016647205,0.0001540781,0.49790016,0.48456553,0.0012296408,0.007992122,0.000029009201],"about_ca_topic_score_codex":0.0014894742,"about_ca_topic_score_gemma":0.0027493094,"teacher_disagreement_score":0.0014894742,"about_ca_system_score_codex":0.00020140818,"about_ca_system_score_gemma":0.00015230363,"threshold_uncertainty_score":0.002961576},"labels":[],"label_agreement":null},{"id":"W3023590923","doi":"10.1080/07373937.2020.1756843","title":"Phytochemicals, chlorophyll pigments, antioxidant activity, relative expansion ratio, and microstructure of dried okra pods: swell-drying by instant controlled pressure drop versus conventional shade drying","year":2020,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":38,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Flavonoid; Carotenoid; Chlorophyll; Food science; Microstructure; Chemistry; Antioxidant; Materials science; Botany; Chlorophyll b; Chlorophyll a; Composite material; Biology; Biochemistry","score_opus":0.018579620379784858,"score_gpt":0.22914137011878116,"score_spread":0.2105617497389963,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3023590923","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984561,0.00032859723,0.0009871111,0.000003944299,0.000004149815,0.000016420478,0.000053911117,0.000009315693,0.0001404753],"genre_scores_gemma":[0.9934097,0.00035914886,0.0050435592,0.000026902639,0.000006447981,0.00003650606,0.00023305895,0.000013338413,0.0008713828],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998392,0.0000211458,0.000016607091,0.00005293435,0.00005465515,0.00001547306],"domain_scores_gemma":[0.99981683,0.000030713556,0.00007391221,0.000018137753,0.000032882403,0.000027526365],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023956716,0.0003078845,0.00035526179,0.00025089982,0.00012964764,0.00027057304,0.00014337548,0.0001699957,0.00061190984],"category_scores_gemma":[0.00019501087,0.00011982517,0.0003151222,0.00020956117,0.00017249424,0.00028767297,0.00014332996,0.00036684965,0.000076277865],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00028508352,0.00006211331,0.0006907372,0.000073048526,0.000012152923,0.000013315285,0.00002315228,0.000047690373,0.99689865,0.0000064254664,0.0000038854414,0.0018837174],"study_design_scores_gemma":[0.000034088673,0.0034722711,0.08347651,0.000010863469,0.00011963243,0.00015020187,0.000112223715,0.0007175253,0.9111396,0.000022585773,0.0007271071,0.00001744433],"about_ca_topic_score_codex":0.000396713,"about_ca_topic_score_gemma":0.00082319946,"teacher_disagreement_score":0.00061190984,"about_ca_system_score_codex":0.00014673753,"about_ca_system_score_gemma":0.000089826375,"threshold_uncertainty_score":0.0020470023},"labels":[],"label_agreement":null},{"id":"W3036926152","doi":"10.21608/mjae.2018.96052","title":"OPTIMIZATION OF STRAWBERRY DRYING PROCESS UNDER DIFFERENT PRETREATMENTS AND GEOMETRIES AT LOW TEMPERATURES","year":2018,"lang":"en","type":"article","venue":"Misr journal of agricultural engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Process (computing); Materials science; Pulp and paper industry; Process engineering; Chemical engineering; Composite material; Chemistry; Computer science; Engineering; Programming language","score_opus":0.008715190343983053,"score_gpt":0.19757152741024855,"score_spread":0.1888563370662655,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3036926152","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98419076,0.0014580879,0.012250068,0.000054967735,0.000029314475,0.00007103889,0.00023585222,0.00012633414,0.0015834944],"genre_scores_gemma":[0.9709461,0.0017204536,0.02476856,0.000045365705,0.000008163261,0.000100926685,0.00045469144,0.00011105376,0.0018447055],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998423,0.000013723602,0.000011676987,0.000054566153,0.000050339215,0.000027423983],"domain_scores_gemma":[0.99990153,0.000020105266,0.000027224847,0.000008794027,0.000033004206,0.000009351707],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026578468,0.0004888661,0.00051784056,0.00015623392,0.00021120984,0.0004356366,0.00024137266,0.00026600523,0.000740052],"category_scores_gemma":[0.0003272238,0.00022903473,0.000381285,0.00027177006,0.00013016778,0.00036214772,0.00014268428,0.00038868643,0.0002846468],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008535418,0.000031228807,0.0003730376,0.00014624336,0.000007737778,0.000053829128,0.000032600135,0.0012274076,0.99526286,0.00006622056,0.000057452267,0.002656134],"study_design_scores_gemma":[0.000009216031,0.00019857658,0.0040702573,0.0000071781706,0.000026285596,0.000056572044,0.000038228212,0.0045332364,0.98966193,0.000033599754,0.0013519418,0.000012988198],"about_ca_topic_score_codex":0.000770595,"about_ca_topic_score_gemma":0.00197996,"teacher_disagreement_score":0.000770595,"about_ca_system_score_codex":0.00022501372,"about_ca_system_score_gemma":0.00025174447,"threshold_uncertainty_score":0.0024757385},"labels":[],"label_agreement":null},{"id":"W3041033688","doi":"10.1002/cjce.23839","title":"Air impingement and intermittent drying: Application to apple and to mango","year":2020,"lang":"en","type":"article","venue":"The Canadian Journal of Chemical Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Air velocity; Tempering; Thermal diffusivity; Chemistry; Hardening (computing); Air temperature; Materials science; Analytical Chemistry (journal); Mathematics; Thermodynamics; Composite material; Chromatography; Mechanics; Meteorology; Physics","score_opus":0.013266179862896542,"score_gpt":0.17889446988769508,"score_spread":0.16562829002479854,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3041033688","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9944847,0.0026684604,0.0021935424,0.000024612871,0.000015145643,0.000017648701,0.000036042413,0.000028738721,0.00053094944],"genre_scores_gemma":[0.99091,0.0012298006,0.0069697043,0.000021113427,0.000012711969,0.000012765483,0.00004380402,0.000020038846,0.00078014226],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998864,0.000016633807,0.0000059794907,0.00003305183,0.000039885457,0.000018028195],"domain_scores_gemma":[0.9998292,0.000063917934,0.00003396599,0.000020686188,0.000026185078,0.000025969068],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025369567,0.00026164993,0.00033226516,0.00022453193,0.00019938758,0.00028236525,0.00016681971,0.00016809966,0.00084132096],"category_scores_gemma":[0.00031741103,0.00010412691,0.0002516403,0.00022850059,0.00020098347,0.00019297125,0.00018384925,0.0002020514,0.00007669719],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014383857,0.000023013115,0.00047725203,0.0001424065,0.000009803554,0.00008148159,0.000050988412,0.000212411,0.99251795,0.000019208786,0.000018063287,0.006303504],"study_design_scores_gemma":[0.000024551153,0.001089092,0.023206003,0.000016915441,0.000055788474,0.00032922908,0.000061388164,0.0018845587,0.9709764,0.000025710182,0.0023130397,0.000017349937],"about_ca_topic_score_codex":0.0014176314,"about_ca_topic_score_gemma":0.0019968124,"teacher_disagreement_score":0.0014176314,"about_ca_system_score_codex":0.0002442482,"about_ca_system_score_gemma":0.00009997206,"threshold_uncertainty_score":0.0028187633},"labels":[],"label_agreement":null},{"id":"W3043846279","doi":"","title":"Effect of electrical pre-treatment on microwave-assisted drying of potato chips","year":2011,"lang":"en","type":"article","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Microwave; Materials science; Environmental science; Process engineering; Food science; Pulp and paper industry; Chemistry; Computer science; Engineering; Telecommunications","score_opus":0.03601400454264581,"score_gpt":0.24254986048655391,"score_spread":0.2065358559439081,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3043846279","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99679786,0.0007440153,0.001390339,0.00003252421,0.00004483464,0.000011472616,0.000066011344,0.000025051115,0.00088803325],"genre_scores_gemma":[0.997801,0.00043325484,0.0009215999,0.000022186961,0.0000057784277,0.000009098982,0.000060401817,0.000013297249,0.0007333515],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999275,0.000010243484,0.00000607095,0.000016133159,0.00001795678,0.000021992948],"domain_scores_gemma":[0.9998055,0.00008065474,0.000025733778,0.000024552694,0.000048430305,0.000015179699],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013477528,0.00019071004,0.0002498273,0.0001043826,0.00016721386,0.0002576615,0.0001637897,0.0002750813,0.0015754821],"category_scores_gemma":[0.00046063313,0.00018742589,0.00021588971,0.00017105602,0.0001208357,0.00022283517,0.00010308954,0.0003609627,0.00017558243],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00065882667,0.000057804187,0.00043292038,0.00017300712,0.000021678909,0.00006954293,0.000048991667,0.0015315695,0.99167526,0.00006446389,0.00009567637,0.0051702084],"study_design_scores_gemma":[0.0000098461,0.00020873407,0.0028926346,0.0000065547774,0.000021359898,0.00003195276,0.000034322475,0.0017657708,0.99431396,0.000013370176,0.000695625,0.000005974166],"about_ca_topic_score_codex":0.0005504495,"about_ca_topic_score_gemma":0.0012421481,"teacher_disagreement_score":0.0015754821,"about_ca_system_score_codex":0.00011282674,"about_ca_system_score_gemma":0.00012857496,"threshold_uncertainty_score":0.005270481},"labels":[],"label_agreement":null},{"id":"W3089691866","doi":"10.1080/07373937.2020.1822080","title":"Facilitating drying R&amp;D via critical review papers","year":2020,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Engineering ethics; Library science; Engineering; Computer science","score_opus":0.07446383157805608,"score_gpt":0.27802708458833775,"score_spread":0.20356325301028166,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3089691866","genre_codex":"editorial","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0061363364,0.19687596,0.19453721,0.22339286,0.2710654,0.053579412,0.004632458,0.0060483743,0.043732],"genre_scores_gemma":[0.059879974,0.17452495,0.4316565,0.09919492,0.110027745,0.054181907,0.0040171985,0.0039367666,0.062580116],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.8147337,0.10800504,0.022273151,0.007070128,0.044939056,0.0029789368],"domain_scores_gemma":[0.38015643,0.22480981,0.062931806,0.038276136,0.2810804,0.01274546],"candidate_categories":["metaresearch"],"consensus_categories":[],"category_scores_codex":[0.23465459,0.0029485421,0.0031477727,0.008701515,0.002203131,0.012733379,0.0039187637,0.00557086,0.034400865],"category_scores_gemma":[0.43316436,0.001565923,0.0035704751,0.003708713,0.0031533092,0.0088402,0.007786425,0.0073080724,0.02040927],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00081220083,0.00018724853,0.0004992742,0.028884271,0.000716394,0.00032516828,0.0022663255,0.0003582573,0.0042188154,0.0068244804,0.6076457,0.34726185],"study_design_scores_gemma":[0.0006208513,0.00037140612,0.0010904477,0.020256354,0.0007088022,0.00031876878,0.0009724917,0.00074267446,0.004916997,0.012257094,0.95753765,0.00020646921],"about_ca_topic_score_codex":0.0008701813,"about_ca_topic_score_gemma":0.0024471763,"teacher_disagreement_score":0.23465459,"about_ca_system_score_codex":0.005379616,"about_ca_system_score_gemma":0.040518004,"threshold_uncertainty_score":0.9438071},"labels":[],"label_agreement":null},{"id":"W3089736782","doi":"10.1201/9780429289774-1","title":"Drying of Solids: Principles, Classification, and Selection of Dryers","year":2020,"lang":"en","type":"book-chapter","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":67,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Selection (genetic algorithm); Process engineering; Materials science; Computer science; Biochemical engineering; Engineering; Artificial intelligence","score_opus":0.08470315557792324,"score_gpt":0.22884183200248825,"score_spread":0.14413867642456502,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3089736782","genre_codex":"review","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.011659349,0.44459745,0.21950355,0.0026880142,0.004712317,0.0005520788,0.0014316476,0.002123147,0.31273234],"genre_scores_gemma":[0.047085747,0.335483,0.31713244,0.00247002,0.0029150767,0.00061208656,0.0028304646,0.0014274706,0.2900437],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99941504,0.00005035112,0.000053978798,0.00016753912,0.0002779241,0.000035136534],"domain_scores_gemma":[0.99973506,0.00007547906,0.000031128755,0.000035361347,0.00009953559,0.00002342205],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006536928,0.0013724569,0.0011627492,0.0042705047,0.0008027676,0.0033212928,0.0017222523,0.0011024456,0.00944896],"category_scores_gemma":[0.00077432295,0.0006841746,0.0008067272,0.0053204787,0.001812676,0.004894731,0.0010316834,0.0022350715,0.010301264],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000101476,0.00016011835,0.0003623114,0.002438964,0.000019640715,0.0002692273,0.0006967005,0.0027705275,0.016985765,0.23214681,0.055073682,0.6889746],"study_design_scores_gemma":[0.000007338191,0.000086098895,0.000654365,0.0005334528,0.000012165425,0.0010720736,0.00014880528,0.002157093,0.004227959,0.06072115,0.93034416,0.000035339905],"about_ca_topic_score_codex":0.0008039254,"about_ca_topic_score_gemma":0.0010684655,"teacher_disagreement_score":0.00944896,"about_ca_system_score_codex":0.00090704695,"about_ca_system_score_gemma":0.00055303925,"threshold_uncertainty_score":0.031609952},"labels":[],"label_agreement":null},{"id":"W3090859486","doi":"10.1111/jfpe.13535","title":"Effect of simultaneous dual‐frequency ultrasound aided ethanolic pretreatment on drying kinetics, bioactive compounds, antioxidant activity, and physicochemical properties of apple slices using pulsed vacuum dryer","year":2020,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China","keywords":"Chemistry; ABTS; DPPH; Antioxidant; Food science; Flavonoid; Ethanol; Anthocyanin; Kinetics; Nuclear chemistry; Chromatography; Organic chemistry","score_opus":0.022501734678622834,"score_gpt":0.2308222362928322,"score_spread":0.20832050161420934,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3090859486","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99661094,0.0012423211,0.0017577701,0.000021989763,0.000014652449,0.000011992123,0.000050449402,0.000023153943,0.00026675392],"genre_scores_gemma":[0.9946578,0.00075694174,0.0035313736,0.000035144436,0.0000071339,0.000017013503,0.00010624195,0.000014221198,0.00087407586],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999404,0.000008621861,0.0000060351226,0.000017698874,0.000015982496,0.000011188834],"domain_scores_gemma":[0.99992025,0.000019451518,0.000025428664,0.0000075151224,0.000018068651,0.000009229611],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000097466,0.00029322604,0.00022323026,0.00009480228,0.0000648505,0.00015746044,0.00013851482,0.00016936069,0.00076033105],"category_scores_gemma":[0.0001441577,0.00014492855,0.00020831486,0.00010053495,0.000121304074,0.00019141323,0.00011649278,0.00030431693,0.00009918847],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006415853,0.000008306679,0.000060015835,0.000025489633,0.000002631154,0.0000120939285,0.00000591164,0.00002349091,0.9992111,0.0000049419095,0.0000050132935,0.0005767248],"study_design_scores_gemma":[0.000005622118,0.00030296008,0.002565971,0.0000027876179,0.000015955977,0.000044700806,0.000015582107,0.00041025772,0.9962251,0.0000055858613,0.0004019767,0.0000036404715],"about_ca_topic_score_codex":0.0004675477,"about_ca_topic_score_gemma":0.0010318235,"teacher_disagreement_score":0.00076033105,"about_ca_system_score_codex":0.00010504252,"about_ca_system_score_gemma":0.000088319845,"threshold_uncertainty_score":0.002543509},"labels":[],"label_agreement":null},{"id":"W3091881212","doi":"10.1080/07373937.2020.1810698","title":"Influence of pulse-spouted infrared freeze drying on nutrition, flavor, and application of horseradish","year":2020,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China; Government of Jiangsu Province","keywords":"Flavor; Chemistry; Food science; Taste; Freeze-drying; DPPH; Ascorbic acid; Organoleptic; Chromatography; Organic chemistry; Antioxidant","score_opus":0.0127241281192681,"score_gpt":0.2086887065819774,"score_spread":0.19596457846270932,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3091881212","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972784,0.0012025239,0.0010773492,0.000013856503,0.000010473272,0.000009516108,0.00005944001,0.000012574962,0.00033593297],"genre_scores_gemma":[0.99577636,0.0011287109,0.0024813935,0.000025835354,0.0000042883853,0.000010057011,0.000083336956,0.000010050874,0.00047987667],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992156,0.000011086359,0.000005172977,0.000018749231,0.000031572188,0.000011921852],"domain_scores_gemma":[0.99988663,0.000036029774,0.0000379627,0.000009153724,0.000021616392,0.0000086344135],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023637908,0.00021993472,0.00014560897,0.00013477424,0.00009258724,0.00015511144,0.000119743956,0.00014019269,0.0004549287],"category_scores_gemma":[0.00026801252,0.000097152,0.00027126193,0.000145434,0.000109708846,0.00021124427,0.000085282314,0.00029148508,0.000052049665],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00033300964,0.00005579434,0.001220682,0.000102315425,0.00001530184,0.000049003356,0.00003101717,0.00031360038,0.9928175,0.00003383404,0.000023890529,0.00500402],"study_design_scores_gemma":[0.0000127215635,0.00077253324,0.016450286,0.000012870392,0.00004753182,0.000105605825,0.000043891425,0.002182469,0.97946095,0.00002862674,0.00087273994,0.000009838209],"about_ca_topic_score_codex":0.00059589755,"about_ca_topic_score_gemma":0.0010223682,"teacher_disagreement_score":0.00059589755,"about_ca_system_score_codex":0.00012265763,"about_ca_system_score_gemma":0.00009840474,"threshold_uncertainty_score":0.0015218854},"labels":[],"label_agreement":null},{"id":"W3100283254","doi":"10.18280/ijdne.150514","title":"Experimental Measurement of Isothermal Sorption, Microbiological and Physicochemical Analysis of Dried Tomatoes Cultivated in Adrar, Algeria","year":2020,"lang":"en","type":"article","venue":"International Journal of Design & Nature and Ecodynamics","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Clostridium perfringens; Mesophile; Chemistry; Sorption; Food science; Water activity; Horticulture; Biology; Bacteria; Water content","score_opus":0.025961697601355593,"score_gpt":0.24805224929231307,"score_spread":0.22209055169095748,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3100283254","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997718,0.0001449427,0.0006806658,0.000016824706,0.000011729049,0.000030928022,0.0004594222,0.000014346782,0.00092309323],"genre_scores_gemma":[0.9930368,0.00035573778,0.003438967,0.000049039663,0.000008882523,0.000114853545,0.00061232474,0.000014428156,0.0023689936],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997693,0.00001999782,0.000013865529,0.00008923231,0.00007903855,0.000028687165],"domain_scores_gemma":[0.9998578,0.000022184575,0.000029862747,0.000011029183,0.000060187354,0.00001884426],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018543251,0.0003777913,0.0003630513,0.00022735813,0.0004817725,0.00034254708,0.00025929196,0.00024878667,0.00091755297],"category_scores_gemma":[0.00016802819,0.0001398846,0.0002860168,0.00034572632,0.00022691525,0.00022423007,0.00019329369,0.00038656074,0.0002399045],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011108278,0.000105902975,0.003541679,0.00007298624,0.00001676629,0.00005755621,0.00019857488,0.00016535634,0.9944425,0.000025672281,0.000035812835,0.0012260936],"study_design_scores_gemma":[0.000014993994,0.0015385738,0.13167316,0.000020175123,0.0000880967,0.00021808593,0.0009179501,0.0017650276,0.8611663,0.00007099503,0.0024902679,0.00003639979],"about_ca_topic_score_codex":0.0047505195,"about_ca_topic_score_gemma":0.00834262,"teacher_disagreement_score":0.0047505195,"about_ca_system_score_codex":0.0003651094,"about_ca_system_score_gemma":0.0002348526,"threshold_uncertainty_score":0.009445727},"labels":[],"label_agreement":null},{"id":"W3106585873","doi":"10.1080/07373937.2020.1846192","title":"Application of fuzzy logic in drying: A review","year":2020,"lang":"en","type":"review","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Fuzzy logic; Cluster analysis; Artificial intelligence; Computer science; Machine learning; Data mining; Fuzzy electronics; Fuzzy control system; Neuro-fuzzy; Control engineering; Engineering","score_opus":0.06330542015170275,"score_gpt":0.3151533189909786,"score_spread":0.25184789883927583,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3106585873","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00021153588,0.9976025,0.00058211497,0.00016340366,0.00013339633,0.0000040586683,0.000013813157,0.0000070882443,0.001282082],"genre_scores_gemma":[0.0015991628,0.9971111,0.0006050443,0.00010528828,0.00016140577,0.0000046576515,0.000021745685,0.0000014997327,0.00039020658],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997775,0.000036726546,0.000036635174,0.00004254576,0.000089854715,0.000016742966],"domain_scores_gemma":[0.9995447,0.00028479856,0.000043138047,0.000011560199,0.000100653415,0.000015152312],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005833855,0.00078247406,0.0010539859,0.0029131088,0.00034738338,0.00089491444,0.0007786052,0.0009958403,0.0032558613],"category_scores_gemma":[0.0008386636,0.00029505615,0.00063009333,0.0030219348,0.0003844716,0.0012541041,0.00051196624,0.00084844657,0.0010956367],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000043303724,0.00006968612,0.00023623524,0.023918936,0.00009203762,0.00025661197,0.000100708865,0.00096012466,0.0018128122,0.005930945,0.012270893,0.9543076],"study_design_scores_gemma":[0.000013522648,0.00015466748,0.0011900577,0.009477745,0.00024548935,0.0019401507,0.00015054023,0.0007600323,0.0017873556,0.0057169287,0.9785104,0.000053097527],"about_ca_topic_score_codex":0.0015408737,"about_ca_topic_score_gemma":0.0016955691,"teacher_disagreement_score":0.0032558613,"about_ca_system_score_codex":0.0004865331,"about_ca_system_score_gemma":0.0010258836,"threshold_uncertainty_score":0.010891974},"labels":[],"label_agreement":null},{"id":"W3109885662","doi":"10.1080/10942912.2020.1847144","title":"Dried berry pomace as a source of high value-added bioproduct: drying kinetics and bioactive quality indices","year":2020,"lang":"en","type":"article","venue":"International Journal of Food Properties","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":33,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Agriculture and Agri-Food Canada","keywords":"Pomace; Berry; Food science; Chemistry; Kinetics; Botany; Physics; Biology","score_opus":0.06631838142824478,"score_gpt":0.2601770729078177,"score_spread":0.19385869147957294,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3109885662","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99397695,0.00074315217,0.004499893,0.00001453838,0.000010572328,0.000022115426,0.00019134351,0.00002221738,0.00051925034],"genre_scores_gemma":[0.98877233,0.000767564,0.008489219,0.000014293602,0.00000420738,0.000020076326,0.00029964678,0.000018436956,0.001614087],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996066,0.0000035545381,0.0000016251544,0.000011957618,0.000017519758,0.000004674184],"domain_scores_gemma":[0.99996376,0.000010026731,0.000008296589,0.000002998519,0.000008314229,0.0000064873534],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013371753,0.00030569293,0.00023160226,0.00017971483,0.0001353822,0.0002395635,0.00014528734,0.00014955008,0.0007130736],"category_scores_gemma":[0.000094041905,0.00009746228,0.0002612583,0.00019488095,0.000089148234,0.00023441369,0.00010510023,0.0002656195,0.00010589224],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000051378767,0.000017708153,0.0003690087,0.000051605588,0.000006423593,0.000023477372,0.000008577873,0.000420198,0.99756926,0.000025821468,0.000010109884,0.0014464246],"study_design_scores_gemma":[0.000010541871,0.00027420456,0.009495154,0.000005313845,0.000023363109,0.000059898885,0.000019671832,0.004890857,0.9842225,0.00003435825,0.00095755083,0.000006556462],"about_ca_topic_score_codex":0.0013898324,"about_ca_topic_score_gemma":0.003317264,"teacher_disagreement_score":0.0013898324,"about_ca_system_score_codex":0.00018561717,"about_ca_system_score_gemma":0.00011560584,"threshold_uncertainty_score":0.0027635694},"labels":[],"label_agreement":null},{"id":"W3112676250","doi":"10.1080/07373937.2020.1851708","title":"Effect of drying method on post-processing stability and quality of 3D printed rose-yam paste","year":2020,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Natural Science Foundation of China","keywords":"Food science; Flavor; Food products; Materials science; Health benefits; 3d printed; Mathematics; Chemistry; Traditional medicine; Medicine; Biomedical engineering","score_opus":0.054938077837917605,"score_gpt":0.3111168389268384,"score_spread":0.2561787610889208,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3112676250","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98661184,0.0014831849,0.010017128,0.000031920812,0.000042568936,0.000022103077,0.00017457573,0.00015320965,0.0014635193],"genre_scores_gemma":[0.98502535,0.00093156175,0.012426926,0.00004313915,0.000007939496,0.000027798222,0.00019076299,0.000086929984,0.0012594656],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984777,0.000014608221,0.00001950682,0.000043118915,0.000060581915,0.000014417172],"domain_scores_gemma":[0.9997589,0.00008772465,0.00006351012,0.00002775147,0.000047269776,0.000014844703],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002111434,0.00027223816,0.00020907636,0.00027616133,0.00009850125,0.0003495339,0.00015755415,0.00025751686,0.000927704],"category_scores_gemma":[0.00055822317,0.0001843991,0.0003665733,0.00024224761,0.00011626761,0.00028493954,0.00012482273,0.00034127294,0.0001930408],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007722668,0.000020251864,0.00045138746,0.0001002335,0.000012149119,0.00010826575,0.000046065674,0.0005396556,0.99232274,0.00005423801,0.000038802544,0.0062289955],"study_design_scores_gemma":[0.000005776783,0.00016198182,0.0056501473,0.000009059459,0.00004712272,0.00018033004,0.000033458025,0.0037276184,0.98908234,0.000025150362,0.0010611241,0.000015951822],"about_ca_topic_score_codex":0.00032366443,"about_ca_topic_score_gemma":0.0006033151,"teacher_disagreement_score":0.000927704,"about_ca_system_score_codex":0.00009069985,"about_ca_system_score_gemma":0.00005544894,"threshold_uncertainty_score":0.0031034946},"labels":[],"label_agreement":null},{"id":"W3122349298","doi":"10.5539/jas.v3n4p13","title":"Types of Dryers and Their Effect on the Pistachio Nuts Quality-a Review","year":2011,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Solar dryer; Tray; Bin; Environmental science; Drum; Nut; Pulp and paper industry; Agricultural engineering; Process engineering; Mathematics; Water content; Engineering; Mechanical engineering","score_opus":0.05564815496523187,"score_gpt":0.2607901295184099,"score_spread":0.20514197455317804,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3122349298","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.043576885,0.95158285,0.0016608697,0.00008217374,0.00009110824,0.000025915251,0.00020134286,0.000042048603,0.002736857],"genre_scores_gemma":[0.071202055,0.92165387,0.0040298025,0.00009177664,0.00009696799,0.000031488013,0.0003515153,0.000022819579,0.0025196383],"study_design_codex":"design_other","study_design_gemma":"systematic_review","domain_scores_codex":[0.99968064,0.000046071313,0.000057448768,0.000074228614,0.0001258706,0.000015767857],"domain_scores_gemma":[0.9995634,0.0002368744,0.0001059681,0.000012568343,0.00006820045,0.000013078285],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004820438,0.00056524685,0.0009316538,0.0012168387,0.0001669432,0.0006047808,0.0005847653,0.0004962476,0.0020066414],"category_scores_gemma":[0.00060998014,0.00026734438,0.0008434228,0.0012382795,0.00012668665,0.0006145478,0.00019869753,0.00027426815,0.0006172433],"study_design_candidate":"systematic_review","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00089431927,0.00032882162,0.0041294396,0.045748234,0.0006187323,0.000660659,0.00015886329,0.002391155,0.11122266,0.00049863715,0.002033163,0.8313153],"study_design_scores_gemma":[0.00015861825,0.0064854054,0.05925251,0.007877291,0.0053474037,0.006566044,0.0005684722,0.0027544748,0.41263062,0.0011583624,0.4970137,0.00018710733],"about_ca_topic_score_codex":0.0006379684,"about_ca_topic_score_gemma":0.0012707877,"teacher_disagreement_score":0.0020066414,"about_ca_system_score_codex":0.00016927351,"about_ca_system_score_gemma":0.00020319803,"threshold_uncertainty_score":0.0067129135},"labels":[],"label_agreement":null},{"id":"W3133791651","doi":"10.3390/en14051329","title":"Effect of Ultrasound on Henna Leaves Drying and Extraction of Lawsone: Experimental and Modeling Study","year":2021,"lang":"en","type":"article","venue":"Energies","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of New Brunswick","funders":"","keywords":"Lawsone; Extraction (chemistry); Ultrasound; Arrhenius equation; Chemistry; Yield (engineering); Activation energy; Materials science; Chromatography; Organic chemistry; Composite material","score_opus":0.022725150236501512,"score_gpt":0.28019760980542635,"score_spread":0.25747245956892484,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3133791651","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9872465,0.0010459838,0.009932834,0.000045901234,0.000012382825,0.000026556148,0.00031484387,0.000085103675,0.0012899934],"genre_scores_gemma":[0.99332047,0.00095410505,0.004170039,0.000014317698,0.0000037752175,0.00003122963,0.0001956142,0.000018123448,0.0012923507],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999131,0.000008290403,0.0000060720963,0.000026878562,0.000035110654,0.000010540663],"domain_scores_gemma":[0.9998708,0.000072306124,0.00002003857,0.000009562278,0.000022637614,0.0000046170053],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022862674,0.00026912842,0.0004030081,0.00019023748,0.00012955298,0.00022224805,0.0002913684,0.00030580602,0.0008430552],"category_scores_gemma":[0.00033194062,0.00014702605,0.00044696932,0.0003272194,0.00013367673,0.00037842643,0.000117278556,0.00034205124,0.00020071439],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00031165557,0.00013557074,0.002725053,0.00067603413,0.00003368083,0.00025629732,0.00015353684,0.060767274,0.92398524,0.0005117992,0.00019448747,0.010249366],"study_design_scores_gemma":[0.00002476812,0.0004675131,0.0087972805,0.000022328211,0.00006662401,0.00013576724,0.000081353624,0.27113494,0.71624124,0.00027207544,0.002717303,0.000038866703],"about_ca_topic_score_codex":0.0021975448,"about_ca_topic_score_gemma":0.0021262385,"teacher_disagreement_score":0.0021975448,"about_ca_system_score_codex":0.00021364378,"about_ca_system_score_gemma":0.00012680727,"threshold_uncertainty_score":0.004369557},"labels":[],"label_agreement":null},{"id":"W3135179137","doi":"10.1002/jsfa.11212","title":"Intensive pulsed light pretreatment combined with controlled temperature and humidity for convection drying to reduce browning and improve quality of dried shiitake mushrooms","year":2021,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Anhui Provincial Department of Science and Technology; Jiangsu Science and Technology Department; Ministry of Science and Technology of the People's Republic of China","keywords":"Browning; Chemistry; Food science; Polyphenol oxidase; Mushroom; Enzyme; Biochemistry","score_opus":0.020255112470084206,"score_gpt":0.2424735615148085,"score_spread":0.2222184490447243,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3135179137","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98833084,0.00086288404,0.009932881,0.00003795003,0.000016935455,0.000018886489,0.00005328645,0.0000448574,0.0007014763],"genre_scores_gemma":[0.99527407,0.00036469926,0.0036172438,0.000018122657,0.0000040747036,0.000011560003,0.000038234026,0.000008445808,0.00066358363],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999627,0.000003789196,0.0000022876513,0.000009628029,0.000015126445,0.0000064420137],"domain_scores_gemma":[0.99997497,0.0000051745214,0.000007870332,0.0000035226478,0.0000054610327,0.0000029908015],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000078024525,0.00021569179,0.00014404448,0.000099522535,0.0000795888,0.00012724345,0.00012909596,0.00013021783,0.00081178354],"category_scores_gemma":[0.000060233637,0.000072316034,0.00024991808,0.00011900509,0.0001162858,0.00017719045,0.00009920503,0.00022886207,0.00010525739],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000042504096,0.0000136482895,0.00021750924,0.000048362934,0.000002545872,0.000017709373,0.0000074981986,0.00026609664,0.9971529,0.000026895368,0.00002021157,0.0021841074],"study_design_scores_gemma":[0.000007894153,0.00016504007,0.0035118156,0.0000035168644,0.000011808539,0.000036078345,0.000014144702,0.003813687,0.9917977,0.000025210536,0.00060942187,0.0000036716758],"about_ca_topic_score_codex":0.00040093847,"about_ca_topic_score_gemma":0.00074100506,"teacher_disagreement_score":0.00081178354,"about_ca_system_score_codex":0.00012242205,"about_ca_system_score_gemma":0.00008091978,"threshold_uncertainty_score":0.0027157068},"labels":[],"label_agreement":null},{"id":"W3136545002","doi":"10.3390/agriengineering3010009","title":"Numerical Study of the Drying of Cassava Roots Chips Using an Indirect Solar Dryer in Natural Convection","year":2021,"lang":"en","type":"article","venue":"AgriEngineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of New Brunswick","funders":"Agence Nationale de la Recherche","keywords":"Solar dryer; Mass transfer; Water content; Convection; Relative humidity; Natural convection; Moisture; Work (physics); Humidity; Heat transfer; Environmental science; Materials science; Pulp and paper industry; Thermodynamics; Meteorology; Mechanics; Composite material; Physics; Engineering; Geotechnical engineering","score_opus":0.03456117597735636,"score_gpt":0.23191532391863443,"score_spread":0.19735414794127806,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3136545002","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9751406,0.00021808191,0.020496849,0.00008791254,0.00003203184,0.000040671846,0.000098445445,0.000075327,0.0038100819],"genre_scores_gemma":[0.9922463,0.00008053375,0.0064749145,0.00000846468,0.0000027619594,0.000019904894,0.000039496797,0.000008749408,0.0011188923],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999349,0.000013276457,0.0000040128707,0.000015517606,0.000017006663,0.000015214755],"domain_scores_gemma":[0.9997638,0.00013982551,0.000028384908,0.000015748263,0.000037512164,0.00001476768],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000245141,0.0003068188,0.00045548257,0.00021461643,0.00038778837,0.0005260472,0.00035110256,0.0007319043,0.0010051166],"category_scores_gemma":[0.00054613774,0.00016505034,0.00040853996,0.00022913326,0.00044197784,0.00028322832,0.00026339674,0.00028696595,0.00007856905],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012854981,0.00006959919,0.0042423755,0.00013856405,0.000022687578,0.00024407827,0.0001122389,0.95906043,0.030502971,0.00083304214,0.00013147322,0.0045140563],"study_design_scores_gemma":[0.000014728088,0.000063953994,0.0011035438,0.0000049584505,0.0000065677586,0.000022615492,0.000039454495,0.994709,0.0037443952,0.00008752611,0.00019644848,0.0000067348224],"about_ca_topic_score_codex":0.0070330026,"about_ca_topic_score_gemma":0.0041495487,"teacher_disagreement_score":0.0070330026,"about_ca_system_score_codex":0.0003843113,"about_ca_system_score_gemma":0.0004191871,"threshold_uncertainty_score":0.013984084},"labels":[],"label_agreement":null},{"id":"W3143289841","doi":"10.1016/j.ijbiomac.2021.03.172","title":"Effects of chitosan coating on freeze-drying of blueberry enhanced by ultrasound pre-treatment in sodium bicarbonate medium","year":2021,"lang":"en","type":"article","venue":"International Journal of Biological Macromolecules","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China Stem Cell and Translational Research","keywords":"Chitosan; Sodium bicarbonate; Bicarbonate; Chemistry; Sodium; Coating; Freeze-drying; Ultrasound; Chromatography; Biochemistry; Organic chemistry; Medicine","score_opus":0.011758638479497829,"score_gpt":0.24876753878089788,"score_spread":0.23700890030140007,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3143289841","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99801373,0.00072196685,0.0004280062,0.000022262322,0.000025871434,0.000012615657,0.00006421502,0.000019141895,0.00069230696],"genre_scores_gemma":[0.99666,0.00054465776,0.0012170871,0.000033273882,0.0000068394747,0.000009589771,0.00008948086,0.000015159546,0.0014238455],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990845,0.0000067786827,0.000006504563,0.00002201351,0.000028970979,0.00002723685],"domain_scores_gemma":[0.99979264,0.000049909573,0.000053403277,0.0000144077985,0.000058075948,0.000031584983],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012226748,0.0002554203,0.00020624562,0.0001421804,0.00015704554,0.00016372224,0.00019095567,0.00029874322,0.0013192854],"category_scores_gemma":[0.00027691486,0.00013181278,0.00025425965,0.00014696326,0.00014049686,0.00017127684,0.00010187075,0.00033790403,0.000114575334],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000103309816,0.000011672128,0.00006835906,0.00005640121,0.000004713668,0.000055332577,0.000020002346,0.00006217757,0.99888974,0.0000114169425,0.000019045241,0.0006977397],"study_design_scores_gemma":[0.000005060132,0.00013895077,0.0022133202,0.000005288469,0.0000133125395,0.000036854508,0.00001535311,0.0004104804,0.99677867,0.000002734896,0.0003748838,0.000005020496],"about_ca_topic_score_codex":0.002313521,"about_ca_topic_score_gemma":0.0046263067,"teacher_disagreement_score":0.002313521,"about_ca_system_score_codex":0.00019204136,"about_ca_system_score_gemma":0.00015499035,"threshold_uncertainty_score":0.004600048},"labels":[],"label_agreement":null},{"id":"W3152858763","doi":"10.1016/j.lwt.2021.111486","title":"Study of interval infrared Airflow Drying: A case study of butternut (Cucurbita moschata)","year":2021,"lang":"en","type":"article","venue":"LWT","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Cucurbita moschata; Tempering; Heat sensitive; Airflow; Wet-bulb temperature; Materials science; Chemistry; Pulp and paper industry; Composite material; Meteorology; Humidity; Mechanical engineering","score_opus":0.06998493033203773,"score_gpt":0.2774893148660691,"score_spread":0.20750438453403136,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3152858763","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99481046,0.00007512846,0.004039294,0.00002499168,0.0000050528192,0.00001919859,0.00006901477,0.00003681423,0.00091990695],"genre_scores_gemma":[0.9962793,0.00005995942,0.0029152718,0.0000054935417,0.0000021721983,0.000008288643,0.000045117657,0.000014581371,0.0006698379],"study_design_codex":"simulation_or_modeling","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990666,0.000018542047,0.0000034496886,0.000029282166,0.000025106103,0.00001694132],"domain_scores_gemma":[0.99965346,0.00022648532,0.00003068793,0.000023152406,0.00004770032,0.000018482453],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031394462,0.00039161617,0.00037843562,0.00031801834,0.00044124408,0.00046919473,0.000563155,0.0007387643,0.0006801228],"category_scores_gemma":[0.00058224314,0.00015494676,0.00041438625,0.00027596392,0.0003266537,0.0003088768,0.0002735367,0.00024479092,0.00008311148],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00047544017,0.00093712675,0.042951513,0.00038790941,0.00010676129,0.0027240154,0.00047036028,0.80683947,0.11542834,0.0017522112,0.0008806531,0.02704618],"study_design_scores_gemma":[0.000024967234,0.00033252334,0.016104609,0.000009827266,0.000043197808,0.00026271967,0.00032911522,0.9664864,0.015512989,0.0002758564,0.0005975673,0.00002018737],"about_ca_topic_score_codex":0.012513564,"about_ca_topic_score_gemma":0.014612011,"teacher_disagreement_score":0.012513564,"about_ca_system_score_codex":0.00039700206,"about_ca_system_score_gemma":0.00026729595,"threshold_uncertainty_score":0.024881482},"labels":[],"label_agreement":null},{"id":"W3157675588","doi":"10.1111/jfpe.13707","title":"Osmotic dehydration under low agitation laminar flow condition: Effect on dielectric properties of broccoli stalk slices at 2.45 GHz","year":2021,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; Universiti Malaysia Terengganu","keywords":"Osmotic dehydration; Dehydration; Stalk; Dielectric; Chemistry; Microwave; Materials science; Analytical Chemistry (journal); Chromatography; Biochemistry; Horticulture","score_opus":0.014068135705450359,"score_gpt":0.20546122216545232,"score_spread":0.19139308646000197,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3157675588","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9982015,0.00042735983,0.000999768,0.000029985276,0.00000967411,0.000005762753,0.00009414365,0.00001907844,0.00021277257],"genre_scores_gemma":[0.99781346,0.00028739005,0.0012701503,0.00003763591,0.0000048791076,0.000013216073,0.00012377622,0.000010065944,0.00043941],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999443,0.000006965496,0.0000035910157,0.000013948746,0.000016122527,0.000015078308],"domain_scores_gemma":[0.9998728,0.000024724543,0.00005381145,0.000007806612,0.000025167772,0.000015688367],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000109412875,0.00027653255,0.00017841601,0.00012210145,0.00011619911,0.00016924187,0.000098609045,0.00016439302,0.0005230979],"category_scores_gemma":[0.00015958535,0.00011139445,0.00016344227,0.00015737188,0.00013398723,0.00022702517,0.00009363619,0.0004114888,0.000084988504],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000050433508,0.0000039240867,0.00015836747,0.000016433418,0.000001514282,0.000014892003,0.000013114114,0.000021643365,0.9994307,0.000004350517,0.000006000862,0.0002785252],"study_design_scores_gemma":[0.0000063332195,0.00026519416,0.014855176,0.000004589977,0.000011382013,0.000063043706,0.00006736295,0.0003360906,0.9838188,0.000009431252,0.0005545817,0.000008021286],"about_ca_topic_score_codex":0.0006249836,"about_ca_topic_score_gemma":0.0012320317,"teacher_disagreement_score":0.0006249836,"about_ca_system_score_codex":0.00012737127,"about_ca_system_score_gemma":0.00007719018,"threshold_uncertainty_score":0.0017499328},"labels":[],"label_agreement":null},{"id":"W3167897329","doi":"10.1111/jfpe.13771","title":"Evaluating the heat and mass transfer effective coefficients during the convective drying process of paddy (<scp><i>Oryza sativa</i></scp> L.)","year":2021,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":28,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université de Sherbrooke","funders":"Bu-Ali Sina University","keywords":"Biot number; Mass transfer; Thermal diffusivity; Convective heat transfer; Mass transfer coefficient; Diffusion; Heat transfer coefficient; Nusselt number; Thermodynamics; Convection; Chemistry; Reynolds number; Moisture; Heat transfer; Analytical Chemistry (journal); Turbulence; Chromatography; Physics","score_opus":0.017840706374355638,"score_gpt":0.2543923518021018,"score_spread":0.23655164542774615,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3167897329","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99853504,0.00009418383,0.0011155015,0.000004667498,0.0000018569618,0.000003229048,0.00005580292,0.000013711842,0.00017597097],"genre_scores_gemma":[0.9986053,0.00007297121,0.00092758215,0.000006290371,5.631475e-7,0.0000056780277,0.00007888948,0.000006023399,0.00029669522],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99996233,0.000004574474,0.000002146644,0.000010553695,0.000012441342,0.000008024319],"domain_scores_gemma":[0.9998838,0.00005772661,0.000022603694,0.000006406994,0.000020872807,0.000008556083],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017438896,0.00015489358,0.0002109468,0.00015959403,0.00011572783,0.00018483936,0.00012756429,0.0000947757,0.0005254401],"category_scores_gemma":[0.00022020622,0.000077339464,0.0001607198,0.00014817463,0.000142418,0.00017178616,0.00008877709,0.00021867448,0.00009301351],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011344122,0.000009957996,0.0019145937,0.000057099685,0.000009408711,0.000028347029,0.000038679376,0.0011861246,0.9936393,0.000031791096,0.000024875495,0.0029464753],"study_design_scores_gemma":[0.0000062701774,0.00019099707,0.035716306,0.0000041208923,0.000023033997,0.00003774181,0.00007586211,0.0096153375,0.9539283,0.000023381652,0.0003692011,0.000009464355],"about_ca_topic_score_codex":0.0019707014,"about_ca_topic_score_gemma":0.0019716215,"teacher_disagreement_score":0.0019707014,"about_ca_system_score_codex":0.00022510983,"about_ca_system_score_gemma":0.000103521794,"threshold_uncertainty_score":0.003918469},"labels":[],"label_agreement":null},{"id":"W3168904440","doi":"10.1016/j.compag.2021.106256","title":"Monitoring and control of microwave drying with volatiles detection of celery stalks","year":2021,"lang":"en","type":"article","venue":"Computers and Electronics in Agriculture","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Aroma; Stalk; Microwave; Flavor; Chemistry; Electronic nose; Materials science; Food science; Horticulture; Engineering","score_opus":0.006909280122891879,"score_gpt":0.1761585815214963,"score_spread":0.16924930139860442,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3168904440","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9921983,0.00039272726,0.0068344707,0.000018121766,0.000014192041,0.000009090644,0.000041373754,0.000056115623,0.0004355645],"genre_scores_gemma":[0.9966785,0.00011640388,0.0026868568,0.00001293707,0.0000044420353,0.000006208647,0.000033211127,0.000008854497,0.0004526642],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998882,0.000013284589,0.000003876957,0.000033076925,0.000047027712,0.000014480231],"domain_scores_gemma":[0.9998822,0.000046207955,0.000027754919,0.000010506295,0.000025148143,0.000008105167],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015159036,0.00016592958,0.0002782948,0.00017655178,0.00016307285,0.00032904634,0.0002528792,0.00017998493,0.0003181718],"category_scores_gemma":[0.0002949276,0.000106624815,0.00014473205,0.00016702137,0.00018110855,0.00015346754,0.00012947073,0.00015406222,0.00007663169],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021367923,0.000013883126,0.0017826202,0.00003119678,0.000005676119,0.000023880202,0.000030010211,0.00046247154,0.9909253,0.00004108079,0.00003323304,0.006436894],"study_design_scores_gemma":[0.000012182519,0.00021404581,0.033554792,0.0000039435827,0.000020012787,0.00009359775,0.00005108276,0.020466669,0.9446916,0.00004098939,0.0008412494,0.000009819372],"about_ca_topic_score_codex":0.001288993,"about_ca_topic_score_gemma":0.0017197112,"teacher_disagreement_score":0.001288993,"about_ca_system_score_codex":0.00024905722,"about_ca_system_score_gemma":0.00011543367,"threshold_uncertainty_score":0.0025629997},"labels":[],"label_agreement":null},{"id":"W316895959","doi":"10.1006/jaer.2000.0607","title":"PH—Postharvest Technology","year":2000,"lang":"en","type":"article","venue":"Journal of Agricultural Engineering Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan; University of Guelph","funders":"","keywords":"Breakage; Humidity; Postharvest; Tempering; Cracking; Relative humidity; Materials science; Air temperature; Composite material; Horticulture; Meteorology; Biology; Geography","score_opus":0.032756923224871885,"score_gpt":0.2656985648766332,"score_spread":0.2329416416517613,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W316895959","genre_codex":"methods","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.36649972,0.004945823,0.44043136,0.002637493,0.002228865,0.0006367467,0.007243477,0.0074746176,0.16790193],"genre_scores_gemma":[0.83011234,0.0033438033,0.048046466,0.00062183384,0.00016437772,0.00024510178,0.0024698365,0.00045319434,0.114543006],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998641,0.000008429238,0.000005222585,0.00004549239,0.00005311959,0.000023522136],"domain_scores_gemma":[0.9999423,0.000008669848,0.000011818878,0.0000126748255,0.00001739325,0.0000071879745],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00011129624,0.0004958362,0.00019465586,0.00018443461,0.00023526455,0.0005605475,0.0005567998,0.00044777637,0.016880732],"category_scores_gemma":[0.00014086724,0.00018063566,0.00021448756,0.00022789136,0.00019754765,0.0012662563,0.00048497203,0.0009691475,0.006600375],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000514041,0.0003342848,0.002054528,0.00067319744,0.00002480298,0.00029255182,0.00005147434,0.012315431,0.6845072,0.020005587,0.012843903,0.26638308],"study_design_scores_gemma":[0.0000484967,0.0007493397,0.0067025125,0.000022529348,0.00001887033,0.00038801614,0.0000763383,0.021077802,0.8294155,0.006535621,0.13493101,0.000033998385],"about_ca_topic_score_codex":0.00037947553,"about_ca_topic_score_gemma":0.00031046098,"teacher_disagreement_score":0.98311925,"about_ca_system_score_codex":0.00028705655,"about_ca_system_score_gemma":0.00023495698,"threshold_uncertainty_score":0.056471646},"labels":[],"label_agreement":null},{"id":"W3189533839","doi":"10.1111/1541-4337.12799","title":"Electrohydrodynamic drying: Can we scale‐up the technology to make dried fruits and vegetables more nutritious and appealing?","year":2021,"lang":"en","type":"article","venue":"Comprehensive Reviews in Food Science and Food Safety","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":30,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Staatssekretariat für Bildung, Forschung und Innovation; Schweizerischer Nationalfonds zur Förderung der Wissenschaftlichen Forschung","keywords":"Electrohydrodynamics; Food science; Process (computing); Environmental science; Process engineering; Chemistry; Computer science; Electrode; Engineering","score_opus":0.03378882286105689,"score_gpt":0.2756099439820617,"score_spread":0.2418211211210048,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3189533839","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.21335343,0.48915318,0.141695,0.10686014,0.0069296225,0.00067304616,0.00096455455,0.0013923119,0.038978826],"genre_scores_gemma":[0.36977977,0.39669326,0.19112414,0.013035171,0.001369158,0.00060802075,0.0012627055,0.0004806499,0.025647195],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99944574,0.000088451525,0.000027308106,0.00011980565,0.00022153062,0.00009728341],"domain_scores_gemma":[0.99909484,0.0002582528,0.00012535446,0.0000888198,0.00032025191,0.00011244549],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0022790658,0.0006846619,0.0006238566,0.00050171703,0.00048961275,0.002513006,0.001314687,0.0017751119,0.007730829],"category_scores_gemma":[0.0025295229,0.00035552555,0.00087383133,0.0005148378,0.0010245689,0.005242041,0.0010311503,0.0021663443,0.0024965531],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003096904,0.0005708755,0.003868685,0.0061396295,0.0001640472,0.0005736281,0.00057921687,0.0022882456,0.3444403,0.034474555,0.033533387,0.5730577],"study_design_scores_gemma":[0.00012719345,0.00198044,0.005662547,0.0019266874,0.00027808614,0.00093906047,0.0025173102,0.006555462,0.21641403,0.03344009,0.72995317,0.00020592344],"about_ca_topic_score_codex":0.0014278372,"about_ca_topic_score_gemma":0.0028501211,"teacher_disagreement_score":0.007730829,"about_ca_system_score_codex":0.0009642223,"about_ca_system_score_gemma":0.0012648659,"threshold_uncertainty_score":0.025862217},"labels":[],"label_agreement":null},{"id":"W3202345979","doi":"10.18488/journal.58.2021.82.26.39","title":"A Mathematical Model for Dehydration by Successive Pressure Drops: Simulation of Discarded Potatoes Dehydration","year":2021,"lang":"en","type":"article","venue":"Journal of Food Technology Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Institut de Recherche et de Développement en Agroenvironnement; Université Laval","funders":"Universidad Nacional de Colombia; Université Laval","keywords":"Dehydration; Kinetics; Drop (telecommunication); Mathematical model; Thermodynamics; Pressure drop; Materials science; Process (computing); Process engineering; Chemistry; Mechanics; Mathematics; Mechanical engineering; Computer science; Engineering; Physics","score_opus":0.07613032917388758,"score_gpt":0.3577112240613459,"score_spread":0.28158089488745836,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3202345979","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.32368258,0.001736269,0.6105088,0.00163863,0.00027689696,0.000323082,0.0018091233,0.000571965,0.059452627],"genre_scores_gemma":[0.94032025,0.0011717353,0.03555261,0.00017895094,0.000046333174,0.0007481697,0.00071884354,0.000088998175,0.021174153],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99988186,0.000027131005,0.000009424761,0.000023622279,0.000029548215,0.000028333707],"domain_scores_gemma":[0.99953866,0.00026587918,0.00005748434,0.000014738694,0.000101254824,0.000022025062],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032478588,0.000462152,0.0006796625,0.000538819,0.0005011621,0.0007927524,0.0010484823,0.0018748054,0.00346228],"category_scores_gemma":[0.0011176155,0.00036086809,0.0010542329,0.00045477392,0.0005074426,0.0005983724,0.0005897091,0.0008034138,0.0003928332],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000013401283,0.000016864016,0.00033159307,0.000050348135,0.0000070983874,0.00007025776,0.000038435526,0.9924994,0.0013615399,0.004425219,0.00016655715,0.001019351],"study_design_scores_gemma":[0.000003984405,0.000007904704,0.000078186,0.000004655896,0.0000033579356,0.000008752405,0.000009111621,0.9988411,0.00016084884,0.00057357457,0.00030554767,0.0000029410778],"about_ca_topic_score_codex":0.015403753,"about_ca_topic_score_gemma":0.0058039105,"teacher_disagreement_score":0.015403753,"about_ca_system_score_codex":0.0006577825,"about_ca_system_score_gemma":0.0010011938,"threshold_uncertainty_score":0.030628204},"labels":[],"label_agreement":null},{"id":"W3213758273","doi":"10.1016/j.fbp.2021.10.009","title":"Comprehensive analysis of intermittent drying. A theoretical approach","year":2021,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Polytechnique Montréal","funders":"","keywords":"Tempering; Mass transfer; Process (computing); Materials science; Process engineering; Thermodynamics; Biological system; Mechanics; Environmental science; Computer science; Physics; Engineering; Composite material","score_opus":0.028712286336604192,"score_gpt":0.2324322073227964,"score_spread":0.2037199209861922,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3213758273","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0748907,0.0030006275,0.877968,0.00072794943,0.00015038814,0.00009578452,0.00031346822,0.00025314922,0.042599898],"genre_scores_gemma":[0.9286009,0.0032759942,0.05103424,0.00021690295,0.00016030038,0.00023858598,0.00028152647,0.0001647854,0.016026782],"study_design_codex":"simulation_or_modeling","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9998336,0.000029661442,0.00000587387,0.000027021655,0.000075548225,0.00002831532],"domain_scores_gemma":[0.99975747,0.00011955353,0.00002494997,0.000031289946,0.000054033353,0.000012751549],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004471673,0.0005506282,0.00074459176,0.0005859157,0.00042346067,0.0006669212,0.0014583742,0.00096242613,0.0029317553],"category_scores_gemma":[0.0011190077,0.00036631865,0.0010528509,0.00043693543,0.00064348715,0.0014713886,0.00077208853,0.00070102676,0.00025836064],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022922753,0.000070561415,0.00029455373,0.00019822833,0.000040749772,0.00011307039,0.000053364085,0.86015415,0.006444262,0.11772905,0.0011791856,0.013699884],"study_design_scores_gemma":[0.0000026943917,0.0000073351466,0.00016367924,0.0000050091053,0.0000071836125,0.000014390942,0.000006651636,0.98868805,0.00038381244,0.010159026,0.00055935956,0.0000029299633],"about_ca_topic_score_codex":0.0047160545,"about_ca_topic_score_gemma":0.002628833,"teacher_disagreement_score":0.0047160545,"about_ca_system_score_codex":0.0005573762,"about_ca_system_score_gemma":0.0008471657,"threshold_uncertainty_score":0.009807646},"labels":[],"label_agreement":null},{"id":"W3215515700","doi":"10.1016/j.fbp.2021.11.005","title":"How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying?","year":2021,"lang":"en","type":"article","venue":"Food and Bioproducts Processing","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":39,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Staatssekretariat für Bildung, Forschung und Innovation; Singapore Eye Research Institute; Schweizerischer Nationalfonds zur Förderung der Wissenschaftlichen Forschung; National Science Foundation","keywords":"Carotenoid; Food science; Chemistry; Dried fruit; Vitamin; Nutrient; Vitamin C; Micronutrient; Relative humidity; Legume; Humidity; Horticulture; Botany; Biology","score_opus":0.06471721909833238,"score_gpt":0.2802013901128806,"score_spread":0.2154841710145482,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3215515700","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97937036,0.010602416,0.006663862,0.00032644585,0.00012963885,0.000096716474,0.00049164763,0.0000851096,0.0022338976],"genre_scores_gemma":[0.9902305,0.0039139683,0.0037560842,0.0003111451,0.000029924002,0.00006668983,0.0004568561,0.00007990822,0.0011551115],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99950933,0.00007308787,0.00003381836,0.00015286081,0.00016847595,0.00006235287],"domain_scores_gemma":[0.9993036,0.00024537666,0.00019802952,0.00005994788,0.00016252256,0.00003063737],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0009437195,0.00032453207,0.00051408337,0.00024518542,0.0002514609,0.0011632938,0.00025613728,0.0003915385,0.0013076133],"category_scores_gemma":[0.001546072,0.00023054231,0.0005285197,0.00039308923,0.00037137995,0.0011487473,0.00026975037,0.00068334147,0.00046030193],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00035198784,0.00010196987,0.006282697,0.0008557878,0.00010438692,0.00006835364,0.00023021027,0.00036144548,0.97112346,0.00017497614,0.00025497028,0.020089833],"study_design_scores_gemma":[0.000029552786,0.00093106186,0.09831866,0.00010422988,0.00030152153,0.00021705254,0.0007538642,0.0016954239,0.8880338,0.00038211976,0.009167862,0.00006488102],"about_ca_topic_score_codex":0.00093696464,"about_ca_topic_score_gemma":0.0013505773,"teacher_disagreement_score":0.0013076133,"about_ca_system_score_codex":0.00029325008,"about_ca_system_score_gemma":0.00024994594,"threshold_uncertainty_score":0.0049909353},"labels":[],"label_agreement":null},{"id":"W4200083145","doi":"10.18280/i2m.200504","title":"Experimental Determination and Modeling of the Moisture-Sorption Isotherms and Isosteric Heat of Tobacco Leaves","year":2021,"lang":"en","type":"article","venue":"Instrumentation Mesure Métrologie","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Sorption; Desorption; Thermodynamics; Adsorption; Isothermal process; Chemistry; Water activity; Gravimetric analysis; Equilibrium moisture content; Moisture; Water content; Tobacco product; Chromatography; Analytical Chemistry (journal); Organic chemistry; Physics","score_opus":0.04076789097112931,"score_gpt":0.2684363610462998,"score_spread":0.2276684700751705,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200083145","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97352153,0.00058329286,0.021192972,0.000034224922,0.000014546895,0.0000614042,0.0015711868,0.00016707365,0.0028538795],"genre_scores_gemma":[0.99012065,0.00053264986,0.007590207,0.00000847313,0.000004115846,0.000079328325,0.00070323737,0.000027618298,0.0009336719],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99978644,0.00001468364,0.000012154257,0.000057839134,0.000105038416,0.000023947685],"domain_scores_gemma":[0.9998863,0.000031438572,0.0000136337885,0.00002366256,0.000038141086,0.0000068752393],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004001597,0.00031521625,0.00023307074,0.00026694348,0.00023656938,0.00019757196,0.00057571137,0.00026491034,0.00093195384],"category_scores_gemma":[0.0003224605,0.00015244224,0.0003411498,0.00048520183,0.00020970826,0.0003425667,0.00016444994,0.000447224,0.00033342908],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000051868003,0.000053041284,0.0027185227,0.00012608715,0.000008209378,0.00004331862,0.000102211474,0.004924787,0.98721784,0.00030806675,0.00008752271,0.0043584406],"study_design_scores_gemma":[0.0000054835245,0.00017690513,0.011796167,0.000006960236,0.000011634478,0.00005186068,0.000052445932,0.027320556,0.9588155,0.00016775195,0.0015800672,0.000014582681],"about_ca_topic_score_codex":0.0021686794,"about_ca_topic_score_gemma":0.0025545172,"teacher_disagreement_score":0.0021686794,"about_ca_system_score_codex":0.00046077714,"about_ca_system_score_gemma":0.00018018961,"threshold_uncertainty_score":0.0043120384},"labels":[],"label_agreement":null},{"id":"W4200120292","doi":"10.1016/j.crfs.2021.12.008","title":"Loss factor and moisture diffusivity property estimation of lentil crop during microwave processing","year":2021,"lang":"en","type":"article","venue":"Current Research in Food Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Canadian Light Source (Canada); University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Institutes of Health Research; Canada Foundation for Innovation; National Research Council; University of Saskatchewan","keywords":"Thermal diffusivity; Moisture; Microwave; Water content; Loss factor; Endothermic process; Differential scanning calorimetry; Materials science; Analytical Chemistry (journal); Thermodynamics; Chemistry; Mathematics; Mineralogy; Composite material; Physics; Chromatography; Dielectric","score_opus":0.15982751859232822,"score_gpt":0.366789415871988,"score_spread":0.20696189727965977,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200120292","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9610686,0.00028754247,0.03782957,0.000018279272,0.0000040325117,0.000011922828,0.0001203279,0.00008950978,0.0005702584],"genre_scores_gemma":[0.9929108,0.00017020338,0.006505218,0.000004351181,0.0000014483802,0.000007832909,0.000085426414,0.000012583861,0.0003021685],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993026,0.0000072219477,0.0000030916522,0.000025017163,0.000027014477,0.00000735018],"domain_scores_gemma":[0.9998908,0.000036502955,0.00003258272,0.000008876887,0.000026880294,0.000004269816],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025294189,0.0001962167,0.00019821407,0.00033031643,0.000083916944,0.00024109347,0.00017046448,0.00016635588,0.0002159974],"category_scores_gemma":[0.00038556245,0.0001139082,0.00021214271,0.00023408294,0.00011189589,0.0003202946,0.00008471986,0.00016950269,0.000088594585],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000184378,0.00004920173,0.024126913,0.00012761689,0.00002860059,0.000114290146,0.00009146648,0.02597409,0.9195331,0.00023151471,0.00011992682,0.029418828],"study_design_scores_gemma":[0.000008050027,0.00019766236,0.069936186,0.000008070605,0.000041247775,0.00013274714,0.00006737037,0.3869027,0.5417587,0.0002285649,0.0006807152,0.000038034326],"about_ca_topic_score_codex":0.0021144222,"about_ca_topic_score_gemma":0.0024657336,"teacher_disagreement_score":0.0021144222,"about_ca_system_score_codex":0.0002530946,"about_ca_system_score_gemma":0.00011399209,"threshold_uncertainty_score":0.0042042136},"labels":[],"label_agreement":null},{"id":"W4200459742","doi":"10.1002/cjce.24344","title":"Investigation of the drying kinetics of brewer's spent grain ( <scp>BSG</scp> ) using artificial neural networks and traditional empirical models","year":2021,"lang":"en","type":"article","venue":"The Canadian Journal of Chemical Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Artificial neural network; Empirical modelling; Mean squared error; Water content; Mathematics; Correlation coefficient; Biological system; Coefficient of determination; Computer science; Statistics; Artificial intelligence; Simulation; Engineering","score_opus":0.07946591876631752,"score_gpt":0.20714920655453256,"score_spread":0.12768328778821503,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200459742","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98012644,0.0007301042,0.017796988,0.000057931054,0.000019091487,0.00001871039,0.00010560846,0.00007050219,0.0010746943],"genre_scores_gemma":[0.9954758,0.00038354125,0.0032931124,0.000006673222,0.0000014295707,0.00001125732,0.00006713414,0.000008720246,0.00075218984],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99990225,0.000017422768,0.00000904158,0.000022788656,0.000036944373,0.000011491292],"domain_scores_gemma":[0.999734,0.0001738365,0.000030480678,0.000010745003,0.00004435302,0.00000657218],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005551835,0.00031066974,0.00036100316,0.00035029612,0.00010529926,0.0003105344,0.00027648534,0.0003279374,0.000555536],"category_scores_gemma":[0.00071657,0.00016354391,0.0003609252,0.00035502578,0.00013001199,0.00036819736,0.00010610339,0.0002960288,0.00014565243],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006407491,0.00028601644,0.017016195,0.00082820066,0.00014399068,0.00038948105,0.0002488014,0.6266191,0.30147168,0.0016156378,0.0004748082,0.050265342],"study_design_scores_gemma":[0.0000027936685,0.000078682046,0.0028995243,0.000008446605,0.000012522826,0.000019885838,0.000023097342,0.9541136,0.042541828,0.00008332774,0.00020869785,0.000007591777],"about_ca_topic_score_codex":0.0066241003,"about_ca_topic_score_gemma":0.005478776,"teacher_disagreement_score":0.0066241003,"about_ca_system_score_codex":0.00039548712,"about_ca_system_score_gemma":0.00020945429,"threshold_uncertainty_score":0.013171077},"labels":[],"label_agreement":null},{"id":"W4200532321","doi":"10.1080/07373937.2022.2018822","title":"Role of expert reviews for assessment of current developments in global drying R&amp;D","year":2021,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Current (fluid); Engineering; Electrical engineering","score_opus":0.10081798314643024,"score_gpt":0.36648348900893357,"score_spread":0.2656655058625033,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200532321","genre_codex":"review","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.001757831,0.69162565,0.014887023,0.17384517,0.05780742,0.0028266718,0.0038908408,0.0010667967,0.05229261],"genre_scores_gemma":[0.0722298,0.63335174,0.1200732,0.10058634,0.026340159,0.005187968,0.0063535413,0.0008649244,0.035012312],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9091508,0.037518244,0.016550114,0.004324311,0.030169223,0.0022872912],"domain_scores_gemma":[0.49796614,0.17079492,0.050030854,0.014293292,0.2495271,0.017387778],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.14075248,0.0024448226,0.0042336634,0.009622913,0.0013494414,0.014578845,0.00619915,0.011724014,0.03142065],"category_scores_gemma":[0.26977575,0.0011802241,0.003064103,0.00615536,0.0024070034,0.011229695,0.0045816973,0.0062753684,0.0124311],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00079232856,0.00017512657,0.0010948549,0.028610082,0.00076643075,0.000193063,0.0003366993,0.0007381853,0.00092745473,0.007390595,0.34136117,0.61761403],"study_design_scores_gemma":[0.0004491796,0.00023890958,0.0018803205,0.05208686,0.0011046019,0.00025966973,0.0004434176,0.0011779971,0.0012358191,0.006113231,0.9348977,0.00011225116],"about_ca_topic_score_codex":0.0054929648,"about_ca_topic_score_gemma":0.006193192,"teacher_disagreement_score":0.14075248,"about_ca_system_score_codex":0.006775101,"about_ca_system_score_gemma":0.031718727,"threshold_uncertainty_score":0.74437916},"labels":[],"label_agreement":null},{"id":"W4205273807","doi":"10.1007/s00231-021-03146-2","title":"Optimization of the energy consumption, drying kinetics and evolution of thermo-physical properties of drying of forage grass for haymaking","year":2022,"lang":"en","type":"article","venue":"Heat and Mass Transfer","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":22,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of New Brunswick","funders":"","keywords":"Thermal diffusivity; Pennisetum purpureum; Materials science; Forage; Thermal conductivity; Energy consumption; Environmental science; Agronomy; Thermodynamics; Composite material; Dry matter; Biology; Physics","score_opus":0.029427274312414632,"score_gpt":0.20694933698065704,"score_spread":0.17752206266824241,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4205273807","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9900046,0.00027120623,0.008424637,0.000027706888,0.0000058659816,0.000012984224,0.00005673158,0.00002096498,0.0011753483],"genre_scores_gemma":[0.9960064,0.00014275147,0.0033813417,0.000002919632,9.5339226e-7,0.000009767691,0.000039884137,0.000011250159,0.00040481574],"study_design_codex":"simulation_or_modeling","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995303,0.000006812777,0.000001852531,0.000011117571,0.000015164923,0.000012044302],"domain_scores_gemma":[0.9999207,0.000040136,0.000013690115,0.0000056989807,0.000012949024,0.000006712006],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026918668,0.000284845,0.00033792932,0.0001877079,0.00023706365,0.00045344606,0.00021724285,0.00029255223,0.0006711384],"category_scores_gemma":[0.000385031,0.00016951594,0.0003202479,0.00022185108,0.00012997071,0.00025401128,0.00014311555,0.00023033822,0.000099852594],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000331985,0.0002302562,0.0044130483,0.00024324704,0.00004124889,0.00010011985,0.0000691865,0.5330364,0.4421986,0.00080627477,0.0001899717,0.018339625],"study_design_scores_gemma":[0.000027589778,0.00049272756,0.008043473,0.00000875388,0.000040263738,0.000042390446,0.00008209777,0.87171394,0.11837804,0.00031745603,0.00083422085,0.00001907774],"about_ca_topic_score_codex":0.003521964,"about_ca_topic_score_gemma":0.0048742564,"teacher_disagreement_score":0.003521964,"about_ca_system_score_codex":0.000422881,"about_ca_system_score_gemma":0.00033428243,"threshold_uncertainty_score":0.0070029497},"labels":[],"label_agreement":null},{"id":"W4210816146","doi":"10.7451/cbe.2020.62.3.1","title":"Dry mass loss of different moisture content canola at different temperatures","year":2022,"lang":"en","type":"article","venue":"Canadian Biosystems Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Canola; Germination; Animal science; Water content; Moisture; Dry weight; Mathematics; Horticulture; Biology; Agronomy; Materials science; Composite material","score_opus":0.0167777875125825,"score_gpt":0.16380580133319306,"score_spread":0.14702801382061056,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4210816146","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99713516,0.00045328337,0.00083983043,0.000014440388,0.000006011148,0.000012235312,0.00082469085,0.000039841318,0.000674474],"genre_scores_gemma":[0.9932493,0.0002766368,0.0011866075,0.000039608163,0.0000032429245,0.000037587186,0.001780199,0.000059443926,0.0033674615],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998957,0.0000068529557,0.0000051798925,0.0000341492,0.000039978295,0.000018229832],"domain_scores_gemma":[0.9997899,0.000041925872,0.00005629301,0.000014224621,0.00006382229,0.000033977904],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001628873,0.00040252166,0.0002709794,0.0006011775,0.00018292024,0.00042360742,0.0002505847,0.00020410599,0.0011956037],"category_scores_gemma":[0.0002190027,0.00016924317,0.00022228852,0.0006008229,0.0001706551,0.0002783747,0.00016929675,0.00043868265,0.00027994288],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00042416275,0.000023816076,0.0056625926,0.00004277411,0.000034471068,0.000047394056,0.00005301407,0.0002620042,0.9908001,0.000029946585,0.000039762814,0.0025799375],"study_design_scores_gemma":[0.00001678681,0.00039855516,0.19757408,0.000010776312,0.00007211256,0.00009380537,0.00013797758,0.0028540133,0.7970056,0.00007263983,0.0017369005,0.000026827933],"about_ca_topic_score_codex":0.005610965,"about_ca_topic_score_gemma":0.008916464,"teacher_disagreement_score":0.005610965,"about_ca_system_score_codex":0.00051663263,"about_ca_system_score_gemma":0.00012561785,"threshold_uncertainty_score":0.011156619},"labels":[],"label_agreement":null},{"id":"W4210856479","doi":"10.1016/j.jfoodeng.2022.110981","title":"A mathematical tool for estimating the efficiency of pore formation during dehydration","year":2022,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Dehydration; Porosity; Volume (thermodynamics); Porous medium; Moment (physics); Chemistry; Mineralogy; Thermodynamics; Chemical engineering; Materials science; Organic chemistry; Physics","score_opus":0.015731172990631443,"score_gpt":0.19961816773823615,"score_spread":0.1838869947476047,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4210856479","genre_codex":"methods","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":"methods","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0060065705,0.00020670894,0.9925575,0.000049583516,0.00001582442,0.000018753613,0.000031813866,0.00011170429,0.0010014575],"genre_scores_gemma":[0.563177,0.001581005,0.42839348,0.00011714276,0.00007320288,0.0003002874,0.00018116504,0.00035542026,0.005821384],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9996315,0.00007371185,0.000030967956,0.000060696948,0.00017077643,0.00003236096],"domain_scores_gemma":[0.9981177,0.001237138,0.00017931487,0.0001742633,0.00025997811,0.000031613727],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015529032,0.0008144978,0.0007254142,0.0010207123,0.00047184384,0.0010867293,0.0012607493,0.0012178643,0.0008925743],"category_scores_gemma":[0.005253302,0.00048218993,0.00081934436,0.0006692433,0.00083576137,0.002346365,0.00073044345,0.001176687,0.00037333817],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000035993493,0.00007502339,0.0008050781,0.00024357447,0.00003648476,0.00009336643,0.00009556925,0.7774618,0.061900258,0.11507513,0.000775293,0.04340245],"study_design_scores_gemma":[0.0000015300092,0.0000099441495,0.0000870501,0.0000050468666,0.0000055727123,0.000034377324,0.0000042888237,0.9868983,0.007946643,0.004381694,0.0006183105,0.0000071715044],"about_ca_topic_score_codex":0.0014915386,"about_ca_topic_score_gemma":0.0008079397,"teacher_disagreement_score":0.0015529032,"about_ca_system_score_codex":0.0007142666,"about_ca_system_score_gemma":0.0006194445,"threshold_uncertainty_score":0.008212686},"labels":[],"label_agreement":null},{"id":"W4214769476","doi":"10.1016/j.jspr.2022.101955","title":"Evaluating isotherms and isosteric heat utilization during sorption characteristics of feed barley","year":2022,"lang":"en","type":"article","venue":"Journal of Stored Products Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Lethbridge College","funders":"University of South Australia","keywords":"Sorption; Desorption; Equilibrium moisture content; Moisture; Adsorption; Relative humidity; Thermodynamics; Chemistry; Materials science; Humidity; Analytical Chemistry (journal); Chromatography; Physics; Physical chemistry; Organic chemistry","score_opus":0.2682602528594403,"score_gpt":0.3864799638110338,"score_spread":0.1182197109515935,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4214769476","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99786,0.00009138678,0.0013557252,0.000008783264,0.0000033324889,0.000007551167,0.00016498119,0.000017869055,0.0004903861],"genre_scores_gemma":[0.9987509,0.00009510734,0.0003685309,0.0000030648541,7.762116e-7,0.000004957023,0.00010971924,0.000010104788,0.0006567421],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99992335,0.0000059069916,0.0000031076818,0.000018781657,0.000025773455,0.000023110537],"domain_scores_gemma":[0.99991536,0.000032140822,0.000009105942,0.0000051149605,0.000030363735,0.00000794757],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017238474,0.00020417801,0.00022996012,0.0001634298,0.00025008206,0.0003528841,0.00023971246,0.00023060653,0.0013570181],"category_scores_gemma":[0.0003008291,0.00009485862,0.00024783847,0.00023584712,0.00012433404,0.00033769794,0.00010364893,0.00028101626,0.0002946519],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00033415508,0.00004250457,0.0031940176,0.00006606035,0.000011168562,0.0000492749,0.00006599246,0.0033384867,0.9871373,0.000093825336,0.000075784366,0.005591438],"study_design_scores_gemma":[0.00000535157,0.00020526358,0.015760666,0.000003705157,0.000013889285,0.00005156643,0.0001536358,0.018447991,0.9648122,0.000050693772,0.00048576598,0.000009225808],"about_ca_topic_score_codex":0.011264193,"about_ca_topic_score_gemma":0.007852407,"teacher_disagreement_score":0.011264193,"about_ca_system_score_codex":0.000552554,"about_ca_system_score_gemma":0.0002569469,"threshold_uncertainty_score":0.02239728},"labels":[],"label_agreement":null},{"id":"W4214889103","doi":"10.18280/mmep.090109","title":"Mathematical Model of the Rapeseed Drying Process with the Use of Electromagnetic Microwave Radiation Based on Heat Calculations","year":2022,"lang":"en","type":"article","venue":"Mathematical Modelling and Engineering Problems","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Microwave; Rapeseed; Process (computing); Process engineering; Thermal radiation; Radiation; Electromagnetic radiation; Mathematical model; Materials science; Environmental science; Mechanical engineering; Computer science; Mathematics; Engineering; Physics; Chemistry; Thermodynamics; Optics","score_opus":0.03811331986278966,"score_gpt":0.18790643361461354,"score_spread":0.1497931137518239,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4214889103","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.03170972,0.0024918474,0.93570256,0.00034683137,0.00015626161,0.00013218126,0.00040117797,0.00030820002,0.028751219],"genre_scores_gemma":[0.79379517,0.006096779,0.1476766,0.00018404331,0.00020024655,0.00081024517,0.0007575503,0.0002391304,0.05024037],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998486,0.000033135544,0.000010971069,0.00003239248,0.000060476326,0.000014507135],"domain_scores_gemma":[0.9998667,0.000056512934,0.000026016596,0.000011165945,0.000034656634,0.0000048575994],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023808885,0.0005943162,0.0006228336,0.00052991015,0.00034497716,0.00076537766,0.001146094,0.00088624266,0.0019512902],"category_scores_gemma":[0.0004974026,0.00032962626,0.0011381865,0.0004987167,0.00048668456,0.00074529886,0.0004684776,0.0006686998,0.0006582676],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000026565365,0.000028189452,0.00039109253,0.00024839208,0.000023013377,0.00020396958,0.000084886764,0.94449383,0.012991013,0.031719234,0.00057339104,0.009216515],"study_design_scores_gemma":[0.000006834908,0.00002493146,0.00023706953,0.000014704329,0.0000123415675,0.00009008354,0.000011671396,0.9901445,0.0015799684,0.0046730917,0.0031943037,0.00001058572],"about_ca_topic_score_codex":0.0031679326,"about_ca_topic_score_gemma":0.001543611,"teacher_disagreement_score":0.0031679326,"about_ca_system_score_codex":0.00048347955,"about_ca_system_score_gemma":0.000637873,"threshold_uncertainty_score":0.0065276623},"labels":[],"label_agreement":null},{"id":"W4221042560","doi":"10.18280/ijdne.170104","title":"Pineapple Drying Analysis in Packing Plants Through Computational Fluid Dynamics","year":2022,"lang":"en","type":"article","venue":"International Journal of Design & Nature and Ecodynamics","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Computational fluid dynamics; Diffuser (optics); Pressure drop; Mechanics; Inlet; Engineering; Mechanical engineering; Environmental science; Materials science; Physics","score_opus":0.020068039848041827,"score_gpt":0.2570906311891162,"score_spread":0.23702259134107434,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4221042560","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8534767,0.00052717916,0.1403496,0.00014276108,0.00004208439,0.000052974214,0.0003232246,0.00046670777,0.0046188277],"genre_scores_gemma":[0.969382,0.00025261624,0.028868478,0.000018898647,0.000007186504,0.000036637102,0.00022138894,0.000029500823,0.0011833162],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99991834,0.000011581385,0.0000039762294,0.000018204133,0.00003307452,0.00001495687],"domain_scores_gemma":[0.99987257,0.000060942515,0.000016921445,0.0000069723665,0.00003385944,0.000008687634],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016849539,0.00032762054,0.00037040585,0.000512517,0.00043015383,0.00060783286,0.00028699494,0.00048529063,0.0006573544],"category_scores_gemma":[0.0003783687,0.0001641335,0.00047105132,0.00040805497,0.00019487871,0.00033466602,0.00020789617,0.0002464118,0.000112224894],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000082949344,0.00010205357,0.011446366,0.0001812029,0.000026450733,0.00027895145,0.00022048554,0.9174655,0.03863469,0.0013718928,0.00044576207,0.029743772],"study_design_scores_gemma":[0.000003274004,0.000017068098,0.001961081,0.0000056449912,0.0000051462143,0.000023363902,0.000070994836,0.994058,0.0031895558,0.00019105112,0.00046745635,0.000007412329],"about_ca_topic_score_codex":0.012347021,"about_ca_topic_score_gemma":0.010224089,"teacher_disagreement_score":0.012347021,"about_ca_system_score_codex":0.00031576154,"about_ca_system_score_gemma":0.0006786728,"threshold_uncertainty_score":0.024550319},"labels":[],"label_agreement":null},{"id":"W4221044320","doi":"10.1080/07373937.2022.2050255","title":"Cold plasma pretreatment improves the quality and nutritional value of ultrasound-assisted convective drying: The case of goldenberry","year":2022,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":97,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Nutrient; Chemistry; Food science; Antioxidant; Vitamin C; Shelf life; Mass transfer; Pulp and paper industry; Chromatography; Biochemistry","score_opus":0.031686522954553036,"score_gpt":0.2652867868632393,"score_spread":0.23360026390868627,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4221044320","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98842144,0.0025115146,0.0074078273,0.00011638054,0.000052270057,0.00001581014,0.00014534825,0.00007141125,0.0012579837],"genre_scores_gemma":[0.98969847,0.0013938686,0.0068441615,0.00005370243,0.000009256723,0.000014827003,0.00017603817,0.000043635042,0.0017661031],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991477,0.00000727523,0.00000577298,0.000034099765,0.000024810875,0.000013318507],"domain_scores_gemma":[0.9999521,0.000011215212,0.000010568825,0.0000054177704,0.000016377142,0.0000043318564],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017222881,0.000267083,0.0003471121,0.00019350243,0.00025706133,0.0002750147,0.00019922528,0.0003452412,0.0007268317],"category_scores_gemma":[0.00017113921,0.0001054547,0.00035873047,0.00018041756,0.00015202462,0.00033217712,0.00013876971,0.00033319968,0.00015009308],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000043856242,0.000013845921,0.00033323036,0.000110169865,0.000007932866,0.00011512114,0.000036010642,0.00044113907,0.9955403,0.0000815231,0.00009278853,0.003183944],"study_design_scores_gemma":[0.0000048706456,0.00017523242,0.003261944,0.000009279505,0.000032080843,0.00012720459,0.000049953524,0.0047545494,0.98906773,0.0000581011,0.0024489556,0.0000101096475],"about_ca_topic_score_codex":0.001350996,"about_ca_topic_score_gemma":0.0027130947,"teacher_disagreement_score":0.001350996,"about_ca_system_score_codex":0.00014886487,"about_ca_system_score_gemma":0.000100318524,"threshold_uncertainty_score":0.0026862621},"labels":[],"label_agreement":null},{"id":"W4224234083","doi":"10.1016/j.energy.2022.123901","title":"Exergy analysis and optimisation of an industrial-scale circulation counter-flow paddy drying process","year":2022,"lang":"en","type":"article","venue":"Energy","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"National Natural Science Foundation of China","keywords":"Exergy; Water content; Exergy efficiency; Environmental science; Moisture; Process engineering; Grain drying; Pulp and paper industry; Environmental engineering; Materials science; Engineering","score_opus":0.027124982466882074,"score_gpt":0.22387705100688182,"score_spread":0.19675206853999974,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4224234083","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97481185,0.00018764289,0.020159252,0.0000700554,0.000015564105,0.00006230767,0.00015849336,0.00009344618,0.0044412767],"genre_scores_gemma":[0.9953602,0.000078541016,0.003190165,0.0000068706236,0.0000015420892,0.000028855622,0.00006395199,0.000011233129,0.0012585889],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999453,0.000009471439,0.0000025711797,0.000011384385,0.000018117797,0.000013159789],"domain_scores_gemma":[0.9998884,0.0000723425,0.00000817051,0.000006279734,0.000016848286,0.000007931926],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024664475,0.00036136052,0.0006585647,0.00034396438,0.00046524877,0.000793562,0.00043557055,0.00052214944,0.0017507251],"category_scores_gemma":[0.00034763353,0.00026132134,0.00048238738,0.0004009542,0.0003322227,0.0003617885,0.00026948788,0.0003900859,0.0001504985],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003738287,0.00018326617,0.001701542,0.00014717678,0.000019133868,0.00014168533,0.000030365969,0.9110779,0.075037025,0.0009181346,0.00013699819,0.010232875],"study_design_scores_gemma":[0.000056201123,0.00026373425,0.002162131,0.0000035003445,0.000018594172,0.000020865116,0.00002191401,0.96762776,0.029233515,0.0002280354,0.00035250303,0.000011224092],"about_ca_topic_score_codex":0.0081590805,"about_ca_topic_score_gemma":0.0062481035,"teacher_disagreement_score":0.0081590805,"about_ca_system_score_codex":0.0008296896,"about_ca_system_score_gemma":0.0009632977,"threshold_uncertainty_score":0.016223133},"labels":[],"label_agreement":null},{"id":"W4226239505","doi":"10.1080/07373937.2022.2058959","title":"Efficient drying of laser-treated raspberry in a pulse-spouted microwave freeze dryer","year":2022,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Microwave; Anthocyanin; Materials science; Shrinkage; Perforation; Mass transfer; Composite material; Freeze-drying; Berry; Chemistry; Chromatography; Food science; Botany","score_opus":0.01524267449950838,"score_gpt":0.20700569266732385,"score_spread":0.19176301816781546,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4226239505","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9878219,0.0002492637,0.011368457,0.000021296562,0.000009392323,0.000023801938,0.00012304499,0.00007321235,0.00030972593],"genre_scores_gemma":[0.96796775,0.0007357068,0.029300157,0.000017627057,0.000005405396,0.00005087703,0.00023045082,0.00004513417,0.0016468933],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999366,0.000004169029,0.000003201203,0.00001861656,0.000028003433,0.00000944482],"domain_scores_gemma":[0.9999517,0.000013433758,0.000013827527,0.000006386535,0.00000959553,0.000005083265],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020903411,0.0002403425,0.0003153458,0.00013732832,0.00016229693,0.00016932806,0.00020329027,0.00018581001,0.00042207594],"category_scores_gemma":[0.0001384063,0.00015853232,0.00025568443,0.00017601156,0.000119709934,0.00022285343,0.00011370993,0.00036196393,0.00013241204],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000030767267,0.000017347404,0.00008690701,0.000026602205,0.0000024398253,0.000021718984,0.000014361329,0.00086718623,0.9978794,0.000030371548,0.000017353776,0.0010054932],"study_design_scores_gemma":[0.00001065508,0.00014347272,0.0023291463,0.000004038777,0.00001133812,0.00004776965,0.000014459722,0.018495008,0.9782209,0.000024204764,0.0006922313,0.0000068630275],"about_ca_topic_score_codex":0.0014393041,"about_ca_topic_score_gemma":0.002307471,"teacher_disagreement_score":0.0014393041,"about_ca_system_score_codex":0.00014844416,"about_ca_system_score_gemma":0.00014116749,"threshold_uncertainty_score":0.002861917},"labels":[],"label_agreement":null},{"id":"W4230962511","doi":"10.1142/9789812771957_0174","title":"A COMPARISON OF SOME MATHEMATICAL MODELS USED FOR THE PREDICTION OF MASS TRANSFER KINETICS IN OSMOTIC DEHYDRATION OF FRUITS","year":2007,"lang":"en","type":"article","venue":"The Proceedings of the 5th Asia-Pacific Drying Conference","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Osmotic dehydration; Mass transfer; Thermodynamics; Mathematics; Kinetics; Dehydration; Chemistry; Horticulture; Physics","score_opus":0.09563299016674326,"score_gpt":0.2845253157477749,"score_spread":0.18889232558103164,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4230962511","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.13644806,0.0033965246,0.85034895,0.00043470992,0.0003117672,0.00020263836,0.00046026448,0.000852364,0.007544796],"genre_scores_gemma":[0.88727766,0.004369293,0.10186884,0.00013483586,0.00014370489,0.0004776396,0.0005714401,0.00039233192,0.0047642654],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99968827,0.00010114084,0.000037973925,0.00004449864,0.00010217332,0.000025951742],"domain_scores_gemma":[0.99874383,0.0008628989,0.000088790286,0.00007192102,0.00020680539,0.000025749856],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001227484,0.0009705316,0.0010457943,0.0008543948,0.0006431264,0.0011856519,0.0015882477,0.0015302051,0.0010705843],"category_scores_gemma":[0.0026833187,0.00036066808,0.0016694162,0.000820338,0.00035707685,0.00097288546,0.00039061575,0.0010053555,0.00042788466],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000091953174,0.00013534738,0.0011410362,0.0003035953,0.000065905515,0.00008660885,0.0000998207,0.95470953,0.007796158,0.007927245,0.00045098632,0.027191835],"study_design_scores_gemma":[0.0000067487285,0.000041407027,0.00019311237,0.00001084045,0.00001742499,0.000014084591,0.000012830627,0.996018,0.0023759697,0.00072823395,0.000571257,0.000010028454],"about_ca_topic_score_codex":0.008370944,"about_ca_topic_score_gemma":0.004019776,"teacher_disagreement_score":0.008370944,"about_ca_system_score_codex":0.00095868774,"about_ca_system_score_gemma":0.0007654761,"threshold_uncertainty_score":0.016644418},"labels":[],"label_agreement":null},{"id":"W4231643261","doi":"10.1016/b978-0-444-64046-8.00247-0","title":"Microwave Dehydration of Food and Food Ingredients","year":2011,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Microwave; Dehydration; Materials science; Process engineering; Microwave heating; Dielectric; Dielectric heating; Nanotechnology; Engineering; Chemistry; Optoelectronics; Telecommunications","score_opus":0.03583267833305577,"score_gpt":0.2018882504032999,"score_spread":0.16605557207024413,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4231643261","genre_codex":"methods","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.084448636,0.065470845,0.4634137,0.0009620985,0.0014595675,0.000103845014,0.0005884929,0.0022933134,0.38125962],"genre_scores_gemma":[0.19050473,0.033099968,0.06548551,0.00023269879,0.00027111164,0.00012724045,0.0006395081,0.00045657513,0.7091826],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9999522,0.000003142933,0.0000015855363,0.0000113236,0.000028394023,0.000003451162],"domain_scores_gemma":[0.9999819,0.000006147019,0.0000021594476,0.0000040181867,0.0000045903444,0.0000011215091],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000090375834,0.00040790543,0.00034548485,0.0002490895,0.00013599911,0.00039566625,0.0003660444,0.00033401005,0.014679509],"category_scores_gemma":[0.00006997452,0.00023046718,0.00023335045,0.00031874684,0.0001592845,0.0006583312,0.00028380164,0.0003914396,0.004282763],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000082649676,0.00008944823,0.0002899248,0.00070978457,0.000021372973,0.00017351207,0.00011605239,0.014302074,0.391848,0.03328104,0.020259285,0.53882676],"study_design_scores_gemma":[0.000020829537,0.00016670999,0.0024576045,0.0001727303,0.0000479749,0.0009837152,0.000109128676,0.05178507,0.38053566,0.019285256,0.54438853,0.000046694524],"about_ca_topic_score_codex":0.00037358902,"about_ca_topic_score_gemma":0.00063280086,"teacher_disagreement_score":0.014679509,"about_ca_system_score_codex":0.00019493187,"about_ca_system_score_gemma":0.00009228286,"threshold_uncertainty_score":0.04910791},"labels":[],"label_agreement":null},{"id":"W4232205030","doi":"10.1002/9783527631728.ch23","title":"Energy Considerations in Osmotic Dehydration","year":2014,"lang":"en","type":"other","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Osmotic dehydration; Dehydration; Scope (computer science); Mass transfer; Kinetics; Chemistry; Computer science; Chromatography; Physics; Biochemistry; Classical mechanics","score_opus":0.022514512244081873,"score_gpt":0.20306273870338146,"score_spread":0.18054822645929958,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4232205030","genre_codex":"other","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.10961464,0.10461914,0.32855546,0.009028444,0.0032492126,0.00023438917,0.0008720755,0.00031944344,0.4435072],"genre_scores_gemma":[0.69321984,0.06555579,0.029265882,0.0010035344,0.00081747834,0.0003010566,0.0006092912,0.0004681311,0.208759],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998442,0.000023609136,0.0000060616394,0.00002451394,0.00007955312,0.00002207409],"domain_scores_gemma":[0.9999292,0.000031187195,0.000006747342,0.000006883191,0.000019425072,0.0000065040654],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026275712,0.0006999229,0.0005951608,0.00049121684,0.0005842121,0.00090801506,0.0010324985,0.00076181174,0.0076874443],"category_scores_gemma":[0.0004903159,0.0003432514,0.00055929925,0.0004959213,0.00057545793,0.0019681503,0.0010812285,0.0010603842,0.0012928471],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010308783,0.00017471147,0.00038591248,0.0010715141,0.000040168692,0.0005090325,0.00019397387,0.17957386,0.045395732,0.6797822,0.010734861,0.08203496],"study_design_scores_gemma":[0.000032941945,0.00010404908,0.0020242704,0.00035472325,0.00003626905,0.0004904823,0.00028227206,0.461092,0.03440638,0.36506638,0.13601393,0.00009635832],"about_ca_topic_score_codex":0.0013229701,"about_ca_topic_score_gemma":0.0013436185,"teacher_disagreement_score":0.0076874443,"about_ca_system_score_codex":0.00084573845,"about_ca_system_score_gemma":0.00035299378,"threshold_uncertainty_score":0.02571708},"labels":[],"label_agreement":null},{"id":"W4232962344","doi":"10.1002/9783527631704.ch09","title":"Microwave‐Assisted Drying of Foods – Equipment, Process and Product Quality","year":2014,"lang":"en","type":"other","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Microwave; Process engineering; Process (computing); Product (mathematics); Quality (philosophy); Materials science; Computer science; Engineering; Physics; Mathematics; Telecommunications","score_opus":0.053686427946848796,"score_gpt":0.29504591562144156,"score_spread":0.24135948767459275,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4232962344","genre_codex":"other","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.12513852,0.19795519,0.23425983,0.0013219605,0.001718221,0.00040693878,0.0012749522,0.002165691,0.43575868],"genre_scores_gemma":[0.18632255,0.18223305,0.11743144,0.00062377297,0.0011079359,0.00017054263,0.0021516636,0.00071186916,0.5092471],"study_design_codex":"design_other","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99982303,0.000012984893,0.000008158709,0.000027563914,0.000117132055,0.000011136244],"domain_scores_gemma":[0.9999553,0.000012690749,0.0000056292793,0.000006240482,0.000018134453,0.0000019973586],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020478985,0.00032898894,0.00030007173,0.0004720897,0.00014487289,0.0005763727,0.00038978626,0.00031825888,0.009804094],"category_scores_gemma":[0.00017192429,0.00024488312,0.0002340626,0.0006700484,0.0001437433,0.0006418166,0.0002853242,0.00051592645,0.0030428676],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016238961,0.00015699929,0.0005427973,0.0015450746,0.000018899309,0.00009745891,0.00009980939,0.0039275642,0.24340679,0.008188987,0.01491436,0.72693884],"study_design_scores_gemma":[0.00001842979,0.00029846068,0.008560266,0.0003447401,0.000042357093,0.0008269191,0.00012523247,0.006967572,0.30939525,0.00372598,0.6696504,0.000044344582],"about_ca_topic_score_codex":0.0005789729,"about_ca_topic_score_gemma":0.001148483,"teacher_disagreement_score":0.009804094,"about_ca_system_score_codex":0.00024711786,"about_ca_system_score_gemma":0.0001707114,"threshold_uncertainty_score":0.032797992},"labels":[],"label_agreement":null},{"id":"W4234204135","doi":"10.5539/jas.v2n1p0","title":"Journal of Agricultural Science, Vol. 2, No. 1, March 2010, all in two files, part I","year":2010,"lang":"en","type":"article","venue":"Journal of Agricultural Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Egerton University; Universiti Putra Malaysia","keywords":"Agriculture; Library science; Computer science; History; Archaeology","score_opus":0.03185916430493956,"score_gpt":0.2703568131035426,"score_spread":0.23849764879860302,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4234204135","genre_codex":"review","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.06806889,0.5210163,0.018558353,0.01217048,0.027369618,0.00031674898,0.003739146,0.0013782587,0.34738222],"genre_scores_gemma":[0.15342489,0.43940803,0.015106883,0.0038743368,0.005359503,0.00018601045,0.0055324067,0.00046249435,0.37664545],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99967074,0.000029150115,0.00003562036,0.0000472251,0.00019107788,0.000026219459],"domain_scores_gemma":[0.999373,0.00011272635,0.00009955108,0.00008601323,0.00028520028,0.000043432785],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0005506806,0.000519757,0.0007355837,0.0016320003,0.0006664622,0.002254524,0.0005757616,0.0005134203,0.03876504],"category_scores_gemma":[0.0014098993,0.00028290367,0.00051052816,0.0027555814,0.0004507457,0.0014253658,0.00073498144,0.00062917033,0.014287365],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00032965868,0.000188475,0.0050508054,0.0047522397,0.00011449741,0.0006020565,0.0002149088,0.0006560424,0.034027748,0.006676983,0.15745637,0.7899302],"study_design_scores_gemma":[0.000017845721,0.000262298,0.018809529,0.0005691143,0.00015937834,0.0018814788,0.00038805522,0.0004802676,0.014607273,0.0037803794,0.95900595,0.00003846139],"about_ca_topic_score_codex":0.002189342,"about_ca_topic_score_gemma":0.0033147864,"teacher_disagreement_score":0.961235,"about_ca_system_score_codex":0.0007191097,"about_ca_system_score_gemma":0.001530141,"threshold_uncertainty_score":0.129682},"labels":[],"label_agreement":null},{"id":"W4237477425","doi":"10.1016/b978-0-12-824372-5.00010-5","title":"Exergy analyses of drying processes and systems","year":2020,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ontario Tech University","funders":"","keywords":"Exergy; Exergy efficiency; Process engineering; Mass transfer; Environmental science; Moisture; Efficient energy use; Thermodynamics; Engineering; Materials science; Physics","score_opus":0.0748754891889986,"score_gpt":0.2640076143769004,"score_spread":0.1891321251879018,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4237477425","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.060740244,0.0238065,0.7608113,0.00044115444,0.00026009433,0.00009239149,0.00086667197,0.00080202974,0.15217967],"genre_scores_gemma":[0.6716972,0.022142604,0.10595459,0.00010476088,0.00020052098,0.0002003434,0.0014298814,0.0007248477,0.19754517],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999218,0.000010143046,0.0000032482876,0.0000111776935,0.000047012923,0.000006655234],"domain_scores_gemma":[0.9999391,0.000035971203,0.0000032226778,0.000008005956,0.000011354258,0.0000024119115],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015348378,0.00057244266,0.00056685245,0.00067100214,0.00016603705,0.0006436687,0.0005520531,0.00030781174,0.008774786],"category_scores_gemma":[0.00025419882,0.0002757727,0.0005628338,0.0006780742,0.00033968114,0.0008292245,0.0004203696,0.0005307197,0.001147195],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006385795,0.00013699546,0.0009733216,0.0008467791,0.00009633109,0.00016807756,0.00012813418,0.41254896,0.055293027,0.1848172,0.0063395584,0.33858776],"study_design_scores_gemma":[0.000011478194,0.000081862505,0.005379152,0.00011774941,0.000046496352,0.00021667927,0.0001115415,0.62978727,0.04568752,0.24832538,0.07019778,0.000037126272],"about_ca_topic_score_codex":0.0014541543,"about_ca_topic_score_gemma":0.0017382817,"teacher_disagreement_score":0.008774786,"about_ca_system_score_codex":0.0004622677,"about_ca_system_score_gemma":0.00030400607,"threshold_uncertainty_score":0.029354572},"labels":[],"label_agreement":null},{"id":"W4240364176","doi":"10.1002/9781118534892.ch7","title":"Drying Parameters and Correlations","year":2015,"lang":"en","type":"other","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ontario Tech University","funders":"","keywords":"Biot number; Dimensionless quantity; Moisture; Mass transfer; Thermal diffusivity; Water content; Process (computing); Reynolds number; Thermodynamics; Materials science; Mathematics; Computer science; Physics; Turbulence; Engineering; Geotechnical engineering","score_opus":0.04976866153388845,"score_gpt":0.22754042041273898,"score_spread":0.17777175887885052,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4240364176","genre_codex":"methods","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":"methods","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.10000671,0.023425614,0.7257777,0.0018320838,0.0013964468,0.00052042975,0.0064059966,0.003850806,0.13678421],"genre_scores_gemma":[0.79894936,0.02103835,0.1285286,0.0009152623,0.0005757829,0.0006052608,0.0067312927,0.002940426,0.039715692],"study_design_codex":"design_other","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9975018,0.00046699334,0.00018293347,0.0006573808,0.0010302622,0.00016068481],"domain_scores_gemma":[0.99585414,0.0020525234,0.00052279874,0.00056205335,0.00092922326,0.00007934265],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0025124084,0.0014436637,0.0012427375,0.0028199647,0.00069270807,0.002952766,0.0011175233,0.001550091,0.012615264],"category_scores_gemma":[0.016460754,0.0007984035,0.0011074498,0.0038405582,0.0010959671,0.0049852133,0.0011566217,0.0022166607,0.005433639],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00025045365,0.00022887182,0.023483044,0.0022925446,0.0003291661,0.0010324881,0.00059171073,0.29003653,0.028363436,0.30701777,0.035497442,0.31087664],"study_design_scores_gemma":[0.000049135422,0.00023824767,0.028029442,0.0008008633,0.0002681602,0.0020714987,0.00067683,0.3755829,0.04154213,0.3147854,0.2354878,0.00046766095],"about_ca_topic_score_codex":0.0015841541,"about_ca_topic_score_gemma":0.0008510379,"teacher_disagreement_score":0.012615264,"about_ca_system_score_codex":0.0010191974,"about_ca_system_score_gemma":0.0008676586,"threshold_uncertainty_score":0.042202234},"labels":[],"label_agreement":null},{"id":"W4247630372","doi":"10.1111/j.1745-4530.2003.tb00608.x","title":"KINETICS of QUALITY CHANGE DURING COOKING and FRYING of POTATOES: PART I. TEXTURE","year":2003,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":46,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Texture (cosmology); Quality (philosophy); Food science; Chemistry; Environmental science; Mathematics; Computer science; Artificial intelligence; Physics","score_opus":0.040975626566384434,"score_gpt":0.2421949773950011,"score_spread":0.20121935082861667,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4247630372","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9942946,0.0009120857,0.0039908327,0.000018720546,0.0000067277288,0.000030615454,0.00024161296,0.000036851787,0.00046796352],"genre_scores_gemma":[0.997493,0.00029019464,0.0009827777,0.000016763324,0.0000026854668,0.000016641821,0.00025639648,0.000022475084,0.00091911625],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998357,0.000026294456,0.0000075148455,0.00003837858,0.000055476645,0.000036692938],"domain_scores_gemma":[0.99951863,0.0001343307,0.00015741556,0.000036391295,0.00011214078,0.000041165153],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031081904,0.00028379,0.0003128973,0.0001828362,0.00010257912,0.0003263337,0.00013381358,0.00018089937,0.000822598],"category_scores_gemma":[0.0007842978,0.00022684387,0.00033825648,0.00021279056,0.00017332948,0.0003399471,0.00012409939,0.00045388608,0.00018928574],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006076972,0.0000252546,0.0035418395,0.000085033906,0.000033576038,0.00006566595,0.00006859474,0.0005843646,0.9904821,0.000028069755,0.00003917183,0.004438628],"study_design_scores_gemma":[0.00002492667,0.0010240222,0.12530246,0.000011570861,0.000059447313,0.00021734388,0.00013902131,0.005240032,0.8668164,0.000070407375,0.0010691158,0.000025299174],"about_ca_topic_score_codex":0.0016400839,"about_ca_topic_score_gemma":0.0009003463,"teacher_disagreement_score":0.0016400839,"about_ca_system_score_codex":0.0001919599,"about_ca_system_score_gemma":0.000080522055,"threshold_uncertainty_score":0.0032610893},"labels":[],"label_agreement":null},{"id":"W4256394616","doi":"10.7455/ijfs.v6i1.369","title":"Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content","year":2017,"lang":"en","type":"article","venue":"International Journal of Food Studies","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Centers for Disease Control and Prevention","keywords":"Food science; Microwave; Chemistry; Starch; Germination; Resistant starch; Microwave power; Antioxidant; Vacuum drying; Botany; Biochemistry; Biology; Chromatography; Freeze-drying","score_opus":0.15225595434933883,"score_gpt":0.3341277620199766,"score_spread":0.1818718076706378,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4256394616","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9923509,0.0010696135,0.0060103475,0.000021452986,0.000010688847,0.000027647557,0.000082059705,0.00003537249,0.0003919665],"genre_scores_gemma":[0.98410493,0.0008604762,0.014254569,0.000025220688,0.0000068448912,0.000035455145,0.00017308774,0.0000388448,0.0005005416],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999267,0.000015015449,0.000007780246,0.000017479728,0.000024028714,0.000009030632],"domain_scores_gemma":[0.99989223,0.000027417662,0.00003666475,0.0000072878156,0.00002559139,0.000010707646],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020597992,0.00032259084,0.00022283175,0.00019719519,0.00010810429,0.0002783665,0.00018690136,0.00014898814,0.0005074844],"category_scores_gemma":[0.00028270413,0.00011081324,0.00021795175,0.00017151561,0.00008047814,0.00024292392,0.00009501877,0.00030483815,0.000097868986],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009399472,0.0000318528,0.00066965644,0.0000668645,0.000009423126,0.000018118639,0.000015030093,0.00024619538,0.99625933,0.000018667224,0.000017313048,0.0025536008],"study_design_scores_gemma":[0.000011638204,0.00044178864,0.015229997,0.000008542328,0.00005015667,0.00008280279,0.00004830747,0.0023648832,0.980649,0.000029875828,0.0010695565,0.000013382722],"about_ca_topic_score_codex":0.00052515144,"about_ca_topic_score_gemma":0.0012800052,"teacher_disagreement_score":0.00052515144,"about_ca_system_score_codex":0.00013589127,"about_ca_system_score_gemma":0.00011146799,"threshold_uncertainty_score":0.0016976595},"labels":[],"label_agreement":null},{"id":"W4281476167","doi":"10.1016/j.solener.2022.05.026","title":"Influence of hot water blanching and saline immersion period on the thermal effusivity and the drying kinetics of hybrid solar drying of sweet potato chips","year":2022,"lang":"en","type":"article","venue":"Solar Energy","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":46,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of New Brunswick","funders":"Tertiary Education Trust Fund; Fonds National de la Recherche Luxembourg","keywords":"Thermal effusivity; Blanching; Materials science; Shrinkage; Thermal diffusivity; Water content; Composite material; Solar dryer; Volume (thermodynamics); Equilibrium moisture content; Thermal; Chemistry; Food science; Thermodynamics; Thermal resistance","score_opus":0.009997125304020789,"score_gpt":0.18459992462950572,"score_spread":0.17460279932548495,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4281476167","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99844164,0.00031245855,0.0006951647,0.000010105552,0.000009980868,0.0000028306483,0.00005111313,0.000009197771,0.00046752425],"genre_scores_gemma":[0.9990227,0.00020879938,0.00038047956,0.000006804024,0.0000017848761,0.0000037897123,0.000027080301,0.0000069107573,0.00034171404],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993944,0.0000053964463,0.000004167697,0.000018837909,0.000015422416,0.00001682779],"domain_scores_gemma":[0.99984205,0.00008844526,0.000024128954,0.00001044872,0.000024052151,0.000010902586],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015939646,0.000169019,0.0001873137,0.00009503082,0.00012464731,0.0002664271,0.0001230936,0.00016237372,0.0009871908],"category_scores_gemma":[0.00039703914,0.0001408843,0.000196094,0.00015322103,0.00016935423,0.0003102997,0.000100536774,0.00021718608,0.00010566429],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00046932333,0.00003973519,0.0009939006,0.00011547682,0.000014791396,0.00009015482,0.00010690835,0.0041611064,0.9892539,0.00011456036,0.00005281789,0.0045873686],"study_design_scores_gemma":[0.000008672957,0.00026321958,0.006630337,0.000009117734,0.000024862293,0.000040380313,0.00010137756,0.015018899,0.977429,0.000033065782,0.0004260714,0.000015165524],"about_ca_topic_score_codex":0.00092697283,"about_ca_topic_score_gemma":0.0012592964,"teacher_disagreement_score":0.0009871908,"about_ca_system_score_codex":0.00012455403,"about_ca_system_score_gemma":0.000095544565,"threshold_uncertainty_score":0.0033025146},"labels":[],"label_agreement":null},{"id":"W4281695167","doi":"10.1007/s13399-022-02846-x","title":"Moisture evolution, thermal properties and energy consumption of drying spent grain pellets from a blend of some cereals for small-scale bio-energy utilization: modelling and experimental study","year":2022,"lang":"en","type":"article","venue":"Biomass Conversion and Biorefinery","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of New Brunswick","funders":"","keywords":"Shrinkage; Pellets; Thermal diffusivity; Moisture; Materials science; Water content; Isothermal process; Composite material; Thermodynamics; Geotechnical engineering; Physics","score_opus":0.07933422538737715,"score_gpt":0.22586865615993257,"score_spread":0.1465344307725554,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4281695167","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994599,0.00004267091,0.00031938756,0.0000032181397,0.0000015323958,0.0000022017396,0.00005639472,0.00000491691,0.00010973045],"genre_scores_gemma":[0.99958545,0.00004188877,0.00017873451,8.127275e-7,4.51825e-7,0.00000320606,0.00004646912,0.0000026983782,0.00014030772],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99995804,0.0000039194083,0.0000030851934,0.00001218657,0.000012358888,0.000010319779],"domain_scores_gemma":[0.99989104,0.00006237651,0.000017745018,0.0000070447077,0.000014346622,0.0000074835352],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014003248,0.00022988777,0.0002945929,0.00019372269,0.0001603694,0.0002724311,0.00022614568,0.00026502553,0.0007058481],"category_scores_gemma":[0.0002218991,0.00013686645,0.0003540686,0.0002680235,0.00015953164,0.00024830183,0.000078219855,0.00018284698,0.00010410001],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0013022347,0.00023214742,0.009363036,0.00018467694,0.000033482367,0.00020488013,0.00008437752,0.051391102,0.9316417,0.000112941474,0.00008998874,0.0053595346],"study_design_scores_gemma":[0.0000632064,0.0016850105,0.047424577,0.000009131068,0.00009200899,0.00013276511,0.00017248624,0.20337419,0.74652416,0.000085499494,0.00040808358,0.000028998056],"about_ca_topic_score_codex":0.0027372416,"about_ca_topic_score_gemma":0.0023092686,"teacher_disagreement_score":0.0027372416,"about_ca_system_score_codex":0.00026259836,"about_ca_system_score_gemma":0.00010224992,"threshold_uncertainty_score":0.0054425597},"labels":[],"label_agreement":null},{"id":"W4281760223","doi":"10.24018/ejeng.2022.7.3.1122","title":"Mathematical Modelling of a Laboratory Drying Process: Case Study for Experimental Design Project","year":2022,"lang":"en","type":"article","venue":"European Journal of Engineering and Technology Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Regina","funders":"","keywords":"Dry-bulb temperature; Mass transfer; Work (physics); Air velocity; Process (computing); Water content; Air temperature; Consistency (knowledge bases); Sample (material); Process engineering; Mechanical engineering; Mechanics; Materials science; Environmental science; Thermodynamics; Mathematics; Engineering; Computer science; Humidity; Meteorology; Geotechnical engineering; Physics","score_opus":0.16922975708332444,"score_gpt":0.3366340190469499,"score_spread":0.16740426196362546,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4281760223","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.21297625,0.0007294349,0.7678722,0.0005016164,0.000097640324,0.0025326225,0.00045914593,0.00050376507,0.014327175],"genre_scores_gemma":[0.6906521,0.0006219793,0.29926974,0.00006426015,0.000021269347,0.002451602,0.00022774035,0.000055593388,0.0066358126],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9973579,0.0014354447,0.0001581381,0.0002544613,0.00061996403,0.00017415723],"domain_scores_gemma":[0.9940148,0.004398509,0.00035838693,0.00044684907,0.00066313124,0.00011839458],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0054049515,0.00076739804,0.0008963741,0.00072215474,0.00075303775,0.0016909175,0.0018625187,0.002178584,0.004608999],"category_scores_gemma":[0.0053751655,0.0005547154,0.0012746255,0.0006960867,0.00080115016,0.00091272977,0.0007291367,0.0010557349,0.0004954573],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00076300936,0.0011114788,0.0022917094,0.0014974971,0.00008925746,0.0013657948,0.00045466053,0.9043916,0.023811366,0.018077249,0.0012783315,0.044868045],"study_design_scores_gemma":[0.00015166003,0.0014270252,0.0009119727,0.000085800355,0.000077822064,0.00029322976,0.0002078434,0.9691204,0.017060561,0.0039386554,0.006677259,0.000047771486],"about_ca_topic_score_codex":0.0016181406,"about_ca_topic_score_gemma":0.0015040538,"teacher_disagreement_score":0.0054049515,"about_ca_system_score_codex":0.0011969067,"about_ca_system_score_gemma":0.0016164413,"threshold_uncertainty_score":0.02858442},"labels":[],"label_agreement":null},{"id":"W4283069920","doi":"10.1111/jfpp.16812","title":"Electrohydrodynamic drying of fruit slices: Effect on drying kinetics, energy consumption, and product quality","year":2022,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Shrinkage; Thermal diffusivity; Chemistry; Energy consumption; Food science; Materials science; Composite material; Thermodynamics","score_opus":0.039110647001219544,"score_gpt":0.2665104909006059,"score_spread":0.22739984389938636,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4283069920","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9953755,0.0016719328,0.0020656278,0.000029789864,0.000016739836,0.000021712598,0.00015223208,0.00003286778,0.0006335785],"genre_scores_gemma":[0.9934529,0.0011145826,0.004287132,0.00005441258,0.000006484207,0.000021727235,0.00016929637,0.000031972286,0.0008614848],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998448,0.000016120353,0.000015058127,0.000037993494,0.0000640489,0.000022080336],"domain_scores_gemma":[0.9997174,0.000085293614,0.000064626045,0.000028390035,0.00007699069,0.000027335751],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030324937,0.00032765552,0.0002717027,0.00020033222,0.000113472284,0.00029231413,0.00020014604,0.00021343285,0.00096900656],"category_scores_gemma":[0.00052463135,0.0001968191,0.00033967706,0.00022696891,0.00016421615,0.00042244003,0.00021783313,0.00041601178,0.00012949925],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013496769,0.000020809199,0.00073744875,0.00010337768,0.000013554305,0.000043707703,0.000024761948,0.00013990415,0.99518293,0.000020739972,0.000027296626,0.0035504205],"study_design_scores_gemma":[0.00001047121,0.00041467184,0.023584478,0.000016357788,0.00004315774,0.00015171139,0.00005275899,0.0010733309,0.97369224,0.000023233059,0.00092286576,0.000014701617],"about_ca_topic_score_codex":0.00054033875,"about_ca_topic_score_gemma":0.0011906226,"teacher_disagreement_score":0.00096900656,"about_ca_system_score_codex":0.0001671262,"about_ca_system_score_gemma":0.000102087215,"threshold_uncertainty_score":0.0032415986},"labels":[],"label_agreement":null},{"id":"W4283121155","doi":"10.3390/en15124457","title":"Analysis of the Heat Transfer Coefficient, Thermal Effusivity and Mathematical Modelling of Drying Kinetics of a Partitioned Single Pass Low-Cost Solar Drying of Cocoyam Chips with Economic Assessments","year":2022,"lang":"en","type":"article","venue":"Energies","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":32,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of New Brunswick","funders":"","keywords":"Solar dryer; Airflow; Thermal effusivity; Thermal diffusivity; Environmental science; Laminar flow; ASHRAE 90.1; Heat transfer coefficient; Meteorology; Thermal; Mechanics; Heat transfer; Materials science; Thermodynamics; Water content; Thermal resistance; Engineering; Geography; Geotechnical engineering; Physics","score_opus":0.034626289668344266,"score_gpt":0.2214975428651058,"score_spread":0.18687125319676154,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4283121155","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8743304,0.00044815062,0.12228242,0.000044124034,0.000013130753,0.00003777989,0.00016474296,0.00017147181,0.0025077085],"genre_scores_gemma":[0.9914824,0.00019732819,0.0070994534,0.000004719368,0.0000020348295,0.00002898489,0.0000722527,0.00001469687,0.0010983088],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99990225,0.000013188911,0.0000056099984,0.000027072936,0.000040904146,0.000011025445],"domain_scores_gemma":[0.99979347,0.00011844046,0.000024655477,0.000016509784,0.000043147797,0.0000037721907],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029860428,0.0003303643,0.00032131153,0.00028054192,0.00014967118,0.00037022826,0.00025948288,0.00030878227,0.0007227551],"category_scores_gemma":[0.0006106965,0.00016473148,0.0005632366,0.00028490854,0.0001657961,0.00037096013,0.00010755357,0.0002782264,0.00015491588],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013550438,0.00011352595,0.008023111,0.00038420394,0.000051277482,0.0002870186,0.00014301485,0.7182679,0.24121673,0.0014585902,0.00024095226,0.029678166],"study_design_scores_gemma":[0.000003119611,0.000072926436,0.004132378,0.000005246564,0.000014435601,0.00005188361,0.000028894987,0.9644689,0.030728146,0.00014350328,0.00034203593,0.000008560832],"about_ca_topic_score_codex":0.004867697,"about_ca_topic_score_gemma":0.004075352,"teacher_disagreement_score":0.004867697,"about_ca_system_score_codex":0.00035014655,"about_ca_system_score_gemma":0.00030563844,"threshold_uncertainty_score":0.009678721},"labels":[],"label_agreement":null},{"id":"W4283317473","doi":"10.1080/07373937.2022.2089807","title":"Special issue to honour professor Min Zhang for his contribution to food drying R&amp;D","year":2022,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Honour; Zhàng; Chemistry; Polymer science; Philosophy; Food science; Political science; Law; China","score_opus":0.03885362741260327,"score_gpt":0.26453147198364363,"score_spread":0.22567784457104034,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4283317473","genre_codex":"editorial","genre_gemma":"editorial","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"editorial","genre_consensus":"editorial","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0011202671,0.008001967,0.0043119583,0.11087482,0.83647925,0.00020137712,0.00043826972,0.0008308252,0.03774115],"genre_scores_gemma":[0.0074822027,0.0055790003,0.0028531456,0.033287097,0.28477427,0.00010635783,0.000488515,0.0005275904,0.6649018],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99884605,0.000088321765,0.000046958226,0.00016271668,0.0007207908,0.00013521616],"domain_scores_gemma":[0.9923774,0.00067531154,0.00037709216,0.000343494,0.004443666,0.0017829951],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013866165,0.0010863774,0.0011254771,0.0009008637,0.0010560479,0.001996921,0.0014686133,0.0032559233,0.12908603],"category_scores_gemma":[0.0053004767,0.00041803584,0.000995056,0.0003172997,0.00047921683,0.0011807437,0.0014503781,0.0028686642,0.073149994],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006795016,0.00002967331,0.00010641187,0.000054837128,0.0000056169224,0.00008602888,0.000006443987,0.000055964894,0.0011420166,0.00033472537,0.97043836,0.027671885],"study_design_scores_gemma":[0.000016156466,0.00004154857,0.00030952564,0.0000121672865,0.000008016312,0.0002005508,0.000015690866,0.00022134327,0.0012074386,0.0003757381,0.997584,0.00000771681],"about_ca_topic_score_codex":0.001669088,"about_ca_topic_score_gemma":0.003855433,"teacher_disagreement_score":0.12908603,"about_ca_system_score_codex":0.0012744095,"about_ca_system_score_gemma":0.0020175474,"threshold_uncertainty_score":0.43183577},"labels":[],"label_agreement":null},{"id":"W4283323344","doi":"10.1002/cjce.24514","title":"Effective <scp>Maxwell−Stefan</scp> diffusion model of near ambient air drying validated with experiments on Thomson seedless grapes","year":2022,"lang":"en","type":"article","venue":"The Canadian Journal of Chemical Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Mass transfer; Thermodynamics; Relative humidity; Diffusion; Evaporation; Work (physics); Mechanics; Chemistry; Materials science; Physics","score_opus":0.013077164267362346,"score_gpt":0.18371976218159672,"score_spread":0.17064259791423436,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4283323344","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7792654,0.0016158558,0.17731342,0.0013093958,0.00026867285,0.00017581927,0.00083473575,0.00036644825,0.03885027],"genre_scores_gemma":[0.9819095,0.00035674174,0.0077474746,0.0000923916,0.00001571257,0.000083740655,0.00015447645,0.000036630016,0.009603377],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99989176,0.00002043095,0.0000050713297,0.00003170056,0.000026169391,0.00002474322],"domain_scores_gemma":[0.99970764,0.00014314904,0.000035641584,0.000020983201,0.00006585292,0.000026687518],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000335268,0.00043166077,0.0007306795,0.00030398546,0.0004637546,0.0006689315,0.00084927434,0.0013639663,0.001992868],"category_scores_gemma":[0.0009120812,0.00029958636,0.00085100345,0.0002237212,0.0006750141,0.00061588734,0.0004263993,0.00060522975,0.00029578333],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000039414917,0.000046860594,0.0006470293,0.00007583714,0.000012452444,0.00013560442,0.00004750879,0.98154795,0.00938995,0.0060418514,0.00048932416,0.001526257],"study_design_scores_gemma":[0.000004668095,0.000007793663,0.00012219287,0.0000017628088,0.0000017909687,0.0000062063177,0.0000041995168,0.9990257,0.00046305355,0.00020822791,0.00015065915,0.0000036634428],"about_ca_topic_score_codex":0.020919483,"about_ca_topic_score_gemma":0.008326076,"teacher_disagreement_score":0.020919483,"about_ca_system_score_codex":0.0008776342,"about_ca_system_score_gemma":0.0007312026,"threshold_uncertainty_score":0.0415954},"labels":[],"label_agreement":null},{"id":"W4283360712","doi":"10.1016/j.ultsonch.2022.106083","title":"Multi-frequency power ultrasound as a novel approach improves intermediate-wave infrared drying process and quality attributes of pineapple slices","year":2022,"lang":"en","type":"article","venue":"Ultrasonics Sonochemistry","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":53,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Natural Science Foundation of China","keywords":"Ultrasound; Chemistry; Distilled water; Browning; Osmotic dehydration; Sucrose; Food science; Kinetics; High frequency ultrasound; Chromatography; Medicine","score_opus":0.04253193073918255,"score_gpt":0.26050902182776764,"score_spread":0.2179770910885851,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4283360712","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98667496,0.0051626842,0.0073632086,0.000050535335,0.000028692575,0.000023547866,0.000037402195,0.0000695616,0.00058937585],"genre_scores_gemma":[0.9914624,0.0018106281,0.0057126116,0.000063286294,0.000015169689,0.000014999292,0.000052429466,0.00001523804,0.00085318845],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991345,0.000009787788,0.0000061462,0.000023863358,0.00003107582,0.000015590074],"domain_scores_gemma":[0.99993443,0.000008649513,0.000027564145,0.0000042646584,0.000013922613,0.000011190271],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013892223,0.00030157372,0.00018407816,0.00019643123,0.00009874285,0.00023299985,0.00014704287,0.0002101418,0.00045801548],"category_scores_gemma":[0.00009500346,0.00012798805,0.0001955779,0.00010577376,0.00013608097,0.00027476807,0.000111454385,0.00032252443,0.00008063654],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002576811,0.000007638359,0.00009584794,0.000035384353,0.0000018694486,0.000018298466,0.000007039861,0.000025609383,0.99839157,0.0000084765625,0.000006343351,0.0013760034],"study_design_scores_gemma":[0.0000047138365,0.00033461401,0.0055978918,0.000004858653,0.000019750812,0.00012568367,0.000030007277,0.00063230906,0.992492,0.000011737523,0.00074117025,0.0000052066316],"about_ca_topic_score_codex":0.00051587407,"about_ca_topic_score_gemma":0.0013951275,"teacher_disagreement_score":0.00051587407,"about_ca_system_score_codex":0.00011512895,"about_ca_system_score_gemma":0.00008303289,"threshold_uncertainty_score":0.001532197},"labels":[],"label_agreement":null},{"id":"W4283527381","doi":"10.1080/07373937.2022.2089819","title":"Role of drying in food quality, security, and sustainability","year":2022,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University; McGill University","funders":"","keywords":"Sustainability; Food security; Quality (philosophy); Business; Food quality; Environmental science; Environmental economics; Food science; Chemistry; Economics; Agriculture; Biology; Physics","score_opus":0.014462792892548636,"score_gpt":0.2465640208217891,"score_spread":0.23210122792924046,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4283527381","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7707099,0.009167128,0.17179589,0.003013084,0.00020655713,0.00007418214,0.0002769359,0.00013761745,0.044618756],"genre_scores_gemma":[0.9902873,0.0025053034,0.0046255807,0.00006207149,0.0000200611,0.00001582718,0.000025926573,0.000017748605,0.0024402216],"study_design_codex":"simulation_or_modeling","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998264,0.00007335206,0.00000713764,0.00003999329,0.000026259779,0.000026942414],"domain_scores_gemma":[0.99972755,0.00015138033,0.000049542035,0.000025460402,0.000027137427,0.000018875437],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006427783,0.0004907921,0.00037630985,0.00043322388,0.00032992463,0.0013414487,0.00043043806,0.00079634815,0.0019861092],"category_scores_gemma":[0.001042245,0.00025722853,0.000505846,0.00045772523,0.0011713927,0.002235447,0.0006797898,0.00060623256,0.00011383979],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009555,0.00018836807,0.008432773,0.00034391426,0.00009343054,0.00021148898,0.0002144326,0.71454,0.02265743,0.21872355,0.00089545414,0.033603553],"study_design_scores_gemma":[0.000015273932,0.00012069044,0.0069174534,0.00006144591,0.000042410396,0.00012751999,0.00032231314,0.8661133,0.006331769,0.11424321,0.005660444,0.000044142245],"about_ca_topic_score_codex":0.0038995282,"about_ca_topic_score_gemma":0.0025312293,"teacher_disagreement_score":0.0038995282,"about_ca_system_score_codex":0.0008153699,"about_ca_system_score_gemma":0.00043256118,"threshold_uncertainty_score":0.0077536106},"labels":[],"label_agreement":null},{"id":"W4286266835","doi":"10.1016/j.foodres.2022.111710","title":"A mapping approach to assess the evolution of pores during dehydration","year":2022,"lang":"en","type":"article","venue":"Food Research International","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Dehydration; Shrinkage; Porosity; Volume (thermodynamics); Biological system; Reduction (mathematics); Process (computing); Thermodynamics; Process engineering; Chemistry; Mechanics; Materials science; Mineralogy; Computer science; Mathematics; Physics; Geometry; Composite material; Engineering","score_opus":0.20217378066590386,"score_gpt":0.33700971614024916,"score_spread":0.1348359354743453,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4286266835","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.5548221,0.0002180647,0.4399984,0.000079481775,0.000019985098,0.00006910332,0.00040061292,0.0008976004,0.0034946445],"genre_scores_gemma":[0.9205655,0.00016020164,0.07813668,0.000010055347,0.0000037864238,0.000040605293,0.00015183318,0.00007803011,0.0008532016],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995685,0.0000048828315,0.0000014044809,0.000016992737,0.000010723606,0.000009065101],"domain_scores_gemma":[0.99974185,0.000117469644,0.000034633773,0.00003900778,0.00004387775,0.00002309513],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018658444,0.00029091816,0.00017209831,0.00046614502,0.00028047586,0.00049535104,0.00040859546,0.00044254697,0.0011650226],"category_scores_gemma":[0.0006390772,0.00024680822,0.00026449168,0.00037447794,0.00025310786,0.0006375791,0.0003142159,0.00037916924,0.00015930636],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019548951,0.00018034774,0.0151128415,0.0001505964,0.00003543967,0.00022868492,0.00044094826,0.2771807,0.62154275,0.010319824,0.00053035415,0.074082054],"study_design_scores_gemma":[0.0000046068717,0.00006813552,0.0055131097,0.0000048739817,0.000009799177,0.00012290834,0.00007666464,0.93524617,0.055497833,0.002441475,0.0009996404,0.000014904332],"about_ca_topic_score_codex":0.0018536786,"about_ca_topic_score_gemma":0.0014378991,"teacher_disagreement_score":0.0018536786,"about_ca_system_score_codex":0.00024326464,"about_ca_system_score_gemma":0.0003161631,"threshold_uncertainty_score":0.0038974285},"labels":[],"label_agreement":null},{"id":"W4290775763","doi":"10.55900/mzgozcwt","title":"Drying kinetics of wheat seeds in a microwave assisted hot air dryer","year":2022,"lang":"en","type":"article","venue":"Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Microwave; Kinetics; Materials science; Electromagnetic heating; Environmental science; Computer science; Engineering; Physics; Electrical engineering; Telecommunications","score_opus":0.014422534494606487,"score_gpt":0.223243189910914,"score_spread":0.2088206554163075,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4290775763","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98892653,0.000672483,0.009730273,0.00001745988,0.000013651224,0.000029899991,0.00009729818,0.000070847185,0.00044153773],"genre_scores_gemma":[0.9823402,0.00082967116,0.014762065,0.000028705197,0.000007713457,0.00003613286,0.00020367761,0.000034542492,0.0017571645],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998919,0.000017736033,0.000009021288,0.00003155024,0.00003974746,0.00001009383],"domain_scores_gemma":[0.9998627,0.00005295483,0.000029924642,0.000014315177,0.000027404201,0.000012681263],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003077909,0.00022034506,0.0004011987,0.00016215941,0.000112269634,0.00025144438,0.00021506772,0.000197887,0.00048228118],"category_scores_gemma":[0.00029341926,0.00019782831,0.0002610713,0.0002192022,0.00010077923,0.00018728795,0.00009399305,0.00029729505,0.00019596056],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00016350635,0.000026450089,0.00034011595,0.00005633711,0.00000798468,0.000023677643,0.000026690508,0.0005851324,0.9967037,0.000022011704,0.000016702923,0.0020276671],"study_design_scores_gemma":[0.000028244125,0.0008084241,0.009803024,0.0000072000985,0.000039117353,0.00009220803,0.000024178395,0.011262763,0.97679555,0.000028730221,0.0010981457,0.000012320743],"about_ca_topic_score_codex":0.0006815932,"about_ca_topic_score_gemma":0.0009033607,"teacher_disagreement_score":0.0006815932,"about_ca_system_score_codex":0.00013465286,"about_ca_system_score_gemma":0.000099777106,"threshold_uncertainty_score":0.0016277432},"labels":[],"label_agreement":null},{"id":"W4290776069","doi":"10.55900/wycmyiow","title":"Mathematical modelling of air-drying kinetics of potato skin","year":2022,"lang":"en","type":"article","venue":"Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"Agencia Estatal de Investigación; European Regional Development Fund; Natural Sciences and Engineering Research Council of Canada; Ministerio de Ciencia e Innovación","keywords":"Kinetics; Environmental science; Biological system; Computer science; Materials science; Physics; Biology; Classical mechanics","score_opus":0.018971950664112208,"score_gpt":0.2216091532594985,"score_spread":0.2026372025953863,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4290776069","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.12367518,0.0013610475,0.8621539,0.0002228809,0.00006431819,0.00014841052,0.00054732803,0.0004480819,0.011378899],"genre_scores_gemma":[0.8994569,0.002781282,0.077067204,0.00008662803,0.000030841198,0.00051161187,0.00063090643,0.00016761426,0.019266857],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99986386,0.000021859021,0.000012945078,0.000036552065,0.000048231705,0.000016445794],"domain_scores_gemma":[0.9997675,0.00011308187,0.000033993412,0.000022631692,0.000055210283,0.0000076094375],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00038566135,0.00049485033,0.0005105462,0.00038081786,0.00018491957,0.00077314436,0.0007921725,0.0008440523,0.0015249207],"category_scores_gemma":[0.0008357032,0.0003027984,0.0008122841,0.0003066676,0.00026611812,0.00086606556,0.000325371,0.0006197914,0.0007434162],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000366176,0.000039935352,0.00046915785,0.00033313196,0.000024135914,0.0001850682,0.00009587158,0.9057001,0.074372776,0.011136726,0.0002549009,0.007351515],"study_design_scores_gemma":[0.0000031939874,0.000016982312,0.00017083927,0.0000064102337,0.0000060043617,0.00004858983,0.000006777592,0.9922333,0.0056823357,0.0010456574,0.00077457324,0.0000053471113],"about_ca_topic_score_codex":0.0018833373,"about_ca_topic_score_gemma":0.000993466,"teacher_disagreement_score":0.0018833373,"about_ca_system_score_codex":0.0004454865,"about_ca_system_score_gemma":0.0004986882,"threshold_uncertainty_score":0.0051013827},"labels":[],"label_agreement":null},{"id":"W4290776426","doi":"10.55900/qswbxduz","title":"Performance of an Ultrasound and Infrared Assisted Conductive Hydro-Dryer as a High Quality and Energy Efficient Drying Method: A Mini-review","year":2022,"lang":"en","type":"article","venue":"Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Electrical conductor; Quality (philosophy); Materials science; Infrared; Process engineering; Energy (signal processing); Composite material; Engineering; Optics; Mathematics; Physics","score_opus":0.02160952494172931,"score_gpt":0.2759455371694554,"score_spread":0.2543360122277261,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4290776426","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0040182965,0.99124813,0.0022430231,0.00013926065,0.00017834995,0.000028367354,0.000023536792,0.000016927066,0.0021040558],"genre_scores_gemma":[0.011979973,0.98157537,0.0033801263,0.00017027355,0.0001825633,0.000041683696,0.00006367769,0.0000112634825,0.0025950854],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9996233,0.00004208801,0.00006463217,0.000097826014,0.00013656142,0.000035585803],"domain_scores_gemma":[0.9992945,0.00033750638,0.00011291019,0.000022811411,0.00020377517,0.000028352893],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010299698,0.0007058481,0.0009162207,0.0015746452,0.00023310984,0.0011914973,0.0009022373,0.0010216642,0.0015709926],"category_scores_gemma":[0.0006482098,0.00054958736,0.00070288475,0.0014887467,0.00042312313,0.001653787,0.0004224384,0.00085542246,0.00083754276],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001447634,0.00024837448,0.00042789432,0.038492523,0.00017019112,0.00030768325,0.0002111923,0.0015405247,0.06325381,0.004795531,0.006087076,0.88432044],"study_design_scores_gemma":[0.000029154678,0.0014888127,0.003282635,0.0035901433,0.0006308293,0.0028980828,0.00031692695,0.0026680713,0.103183344,0.001344121,0.88042295,0.00014489357],"about_ca_topic_score_codex":0.000847271,"about_ca_topic_score_gemma":0.00078256836,"teacher_disagreement_score":0.0015746452,"about_ca_system_score_codex":0.0004318875,"about_ca_system_score_gemma":0.00075979833,"threshold_uncertainty_score":0.00544703},"labels":[],"label_agreement":null},{"id":"W4290959601","doi":"10.1002/cjce.24485","title":"Experimental investigation on drying performance of pharmaceutical granules in a pulsation‐assisted fluidized bed dryer","year":2022,"lang":"en","type":"article","venue":"The Canadian Journal of Chemical Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; University of Saskatchewan","keywords":"Fluidization; Fluidized bed; Materials science; Airflow; Volumetric flow rate; Work (physics); Chromatography; Chemical engineering; Mechanics; Chemistry; Thermodynamics; Organic chemistry; Engineering","score_opus":0.04167275456545487,"score_gpt":0.22109335683834538,"score_spread":0.17942060227289053,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4290959601","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975552,0.00020416582,0.001837079,0.000012097607,0.000008112968,0.00001643369,0.000089023146,0.000029844594,0.00024809933],"genre_scores_gemma":[0.9968477,0.00018605632,0.0025258262,0.00000993167,0.0000034694685,0.000017920365,0.000093599265,0.00001110984,0.0003043513],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997212,0.000038178237,0.00002679967,0.00006577755,0.00011920198,0.000028846493],"domain_scores_gemma":[0.9996183,0.00017455609,0.000054773922,0.00004935404,0.00008698036,0.000015948148],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048181525,0.00030985542,0.0005295428,0.00020128208,0.00033746412,0.0002888393,0.00030102764,0.00042667883,0.0007304397],"category_scores_gemma":[0.0006003018,0.00015629039,0.00031604466,0.0002941775,0.00025377888,0.00036121762,0.0001799403,0.00041922845,0.00016628343],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026830603,0.00009610145,0.0008325375,0.00011592577,0.00000862697,0.000060094833,0.000084310464,0.00109281,0.99376607,0.000051046496,0.000042915664,0.0035812026],"study_design_scores_gemma":[0.0000251209,0.0007069146,0.005474762,0.0000075169255,0.000017074857,0.00004795951,0.000038038943,0.006047724,0.98718053,0.00001988751,0.0004230939,0.0000114082],"about_ca_topic_score_codex":0.00046178853,"about_ca_topic_score_gemma":0.00038735755,"teacher_disagreement_score":0.0007304397,"about_ca_system_score_codex":0.00017213507,"about_ca_system_score_gemma":0.00009256013,"threshold_uncertainty_score":0.0025480986},"labels":[],"label_agreement":null},{"id":"W4292866707","doi":"10.2991/absr.k.220305.047","title":"Microwave Vacuum Drying on Fruit: A Review","year":2022,"lang":"en","type":"review","venue":"Advances in biological sciences research/Advances in Biological Sciences Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Microwave; Vacuum drying; Materials science; Optoelectronics; Computer science; Physics; Telecommunications; Freeze-drying; Meteorology","score_opus":0.6164538348272429,"score_gpt":0.5584230242990915,"score_spread":0.0580308105281514,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4292866707","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00017857488,0.998485,0.00010709758,0.00007151621,0.00012618431,0.0000059799663,0.0000213713,0.0000090297635,0.0009952587],"genre_scores_gemma":[0.00068734743,0.9985085,0.00017604753,0.000060806353,0.00008147039,0.0000059506947,0.000028707826,0.0000020620646,0.00044906378],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99980885,0.000025142725,0.000031369567,0.000041372776,0.00007656373,0.000016808735],"domain_scores_gemma":[0.99961483,0.0001972636,0.000058940095,0.000012744988,0.00009013884,0.000026091282],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046016288,0.0010176596,0.0013079932,0.0030774537,0.00037087806,0.00096866925,0.0008567999,0.0008282721,0.0053979126],"category_scores_gemma":[0.00071547413,0.00035926746,0.0007403458,0.0031939948,0.0003646132,0.0014125078,0.0005289357,0.0010772311,0.002069039],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006877747,0.000111967376,0.00023635164,0.05790755,0.000117901545,0.00022417032,0.00009103474,0.0004738956,0.0030610561,0.0024621869,0.026862679,0.9083824],"study_design_scores_gemma":[0.000011842397,0.00013894151,0.0012057676,0.006772709,0.00022467917,0.0012601954,0.000069310045,0.00011603962,0.0011004374,0.0008859363,0.98818845,0.000025708216],"about_ca_topic_score_codex":0.0013892971,"about_ca_topic_score_gemma":0.0019191068,"teacher_disagreement_score":0.0053979126,"about_ca_system_score_codex":0.00037877835,"about_ca_system_score_gemma":0.0008214762,"threshold_uncertainty_score":0.018057823},"labels":[],"label_agreement":null},{"id":"W4294862174","doi":"10.1080/07373937.2022.2117184","title":"Dehydrated fruits and vegetables using low temperature drying technologies and their application in functional beverages: a review","year":2022,"lang":"en","type":"review","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China","keywords":"Food science; Chemistry","score_opus":0.053437733510402395,"score_gpt":0.2661883648927679,"score_spread":0.21275063138236552,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4294862174","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0004931809,0.99772376,0.00033933035,0.000099499266,0.00009239877,0.000010490306,0.000039310544,0.000011470619,0.0011905505],"genre_scores_gemma":[0.0017779749,0.99694103,0.00048369056,0.00006348477,0.00004397344,0.00001098,0.000038669106,0.0000028831018,0.0006373315],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99979657,0.000027919146,0.000028196087,0.00004335607,0.0000865132,0.000017435037],"domain_scores_gemma":[0.99966013,0.00018397102,0.0000582042,0.00001098682,0.000073548865,0.000013241441],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046995337,0.0008516475,0.0010450298,0.0028279568,0.0003104894,0.0009475487,0.00058869884,0.0007950637,0.0039253584],"category_scores_gemma":[0.00071619445,0.0003490339,0.0008603725,0.0024868005,0.0002870669,0.0011701086,0.0004515697,0.00083052454,0.0013039688],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008200605,0.00016257328,0.00039090117,0.10373178,0.00020252551,0.00032914433,0.00016079926,0.0010276301,0.012360624,0.0052750753,0.01591344,0.8603634],"study_design_scores_gemma":[0.0000098123,0.00022628548,0.0011986638,0.0076490454,0.00031106928,0.0011521942,0.000112696966,0.0003222247,0.0046017626,0.0013697776,0.98300654,0.00003995719],"about_ca_topic_score_codex":0.0011137871,"about_ca_topic_score_gemma":0.0017825416,"teacher_disagreement_score":0.0039253584,"about_ca_system_score_codex":0.00031853173,"about_ca_system_score_gemma":0.00077404367,"threshold_uncertainty_score":0.0131316185},"labels":[],"label_agreement":null},{"id":"W4295210900","doi":"10.3390/foods11182765","title":"The Effect of Material Thickness, Load Density, External Airflow, and Relative Humidity on the Drying Efficiency and Quality of EHD-Dried Apples","year":2022,"lang":"en","type":"article","venue":"Foods","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Airflow; Relative humidity; Materials science; Thermal diffusivity; Electrohydrodynamics; Humidity; Composite material; Pulp and paper industry; Environmental science; Chemistry; Meteorology; Mechanical engineering; Thermodynamics; Electrode","score_opus":0.03369177293605594,"score_gpt":0.25606153682826693,"score_spread":0.222369763892211,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4295210900","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985342,0.00026238913,0.000977171,0.0000054662023,0.0000039344554,0.000010417363,0.000050407205,0.0000066323664,0.0001493717],"genre_scores_gemma":[0.9969439,0.00033069463,0.0024113606,0.000008900104,0.0000018399924,0.0000128372885,0.000061265826,0.0000070890314,0.00022221847],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999869,0.000016479697,0.000012757922,0.00003566176,0.000046550438,0.000019531322],"domain_scores_gemma":[0.9997631,0.000120495206,0.00004556021,0.000018946968,0.000035701225,0.00001620458],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00035682213,0.00027470416,0.00026627825,0.0001792796,0.00011866401,0.00027427732,0.0001575752,0.0001985131,0.00045818446],"category_scores_gemma":[0.0005150197,0.00017361763,0.00034021083,0.00020165819,0.00019872651,0.00029865923,0.00015974246,0.00028640128,0.000058809463],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021121843,0.000055591965,0.0011949324,0.000084060244,0.000010839592,0.000028656765,0.000032972883,0.0014850292,0.99437606,0.000025066129,0.000011205766,0.0024844347],"study_design_scores_gemma":[0.000025114,0.0008362234,0.037989087,0.000013089886,0.000058254194,0.000054634016,0.00005881179,0.016553333,0.94401926,0.00003244824,0.00034124192,0.000018506515],"about_ca_topic_score_codex":0.00088822964,"about_ca_topic_score_gemma":0.0011167007,"teacher_disagreement_score":0.00088822964,"about_ca_system_score_codex":0.0001833206,"about_ca_system_score_gemma":0.00008519104,"threshold_uncertainty_score":0.001887083},"labels":[],"label_agreement":null},{"id":"W4301368540","doi":"10.1016/j.jarmap.2022.100436","title":"Impact of pre-freezing and microwaves on drying behavior and terpenes in hops (Humulus lupulus)","year":2022,"lang":"en","type":"article","venue":"Journal of Applied Research on Medicinal and Aromatic Plants","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Humulus lupulus; Myrcene; Humulene; Hop (telecommunications); Chemistry; Microwave; Limonene; Food science; Moisture; Horticulture; Botany; Essential oil; Biology","score_opus":0.06826955471566473,"score_gpt":0.3470845229020602,"score_spread":0.2788149681863955,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4301368540","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978853,0.0005562517,0.0011283304,0.000010393789,0.000006412888,0.0000067250853,0.00014949404,0.000020329877,0.00023671184],"genre_scores_gemma":[0.99748105,0.0005610351,0.001376047,0.000016337122,0.000002065055,0.0000077082095,0.00020047369,0.00001156591,0.00034377433],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99987924,0.000015969817,0.000011351847,0.000027558182,0.000047898648,0.000017984294],"domain_scores_gemma":[0.9998373,0.00007337441,0.000034820398,0.00001191879,0.000033629054,0.00000892871],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026037652,0.00029216005,0.0002008942,0.00020970427,0.00012815377,0.00026246093,0.00012432762,0.00013167283,0.00039796034],"category_scores_gemma":[0.00042248066,0.000121210185,0.00029787212,0.00018294237,0.00012869615,0.00022239155,0.000124624,0.00033514047,0.000078797144],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00026477242,0.00002975609,0.0038969624,0.00013590688,0.00003729805,0.00008452632,0.00006200814,0.0015500521,0.98880696,0.000043594864,0.00003567187,0.005052552],"study_design_scores_gemma":[0.0000034122104,0.00027519654,0.036333114,0.000011969792,0.00007296574,0.00009181616,0.00008270152,0.00433907,0.9583579,0.00003795556,0.0003800263,0.000013799554],"about_ca_topic_score_codex":0.0026731994,"about_ca_topic_score_gemma":0.0039446442,"teacher_disagreement_score":0.0026731994,"about_ca_system_score_codex":0.0001973782,"about_ca_system_score_gemma":0.00011888497,"threshold_uncertainty_score":0.005315304},"labels":[],"label_agreement":null},{"id":"W4301594995","doi":"10.1007/s11947-022-02917-x","title":"Research on the Vegetable Shrinkage During Drying and Characterization and Control Based on LF-NMR","year":2022,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":41,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Shrinkage; Water content; Chemistry; Moisture; Volume (thermodynamics); Food science; Materials science; Composite material; Thermodynamics","score_opus":0.028428451684903624,"score_gpt":0.2417260250335138,"score_spread":0.2132975733486102,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4301594995","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8923508,0.0030623756,0.101178095,0.00011429121,0.000050659328,0.0000366192,0.0001574961,0.00016121165,0.0028884602],"genre_scores_gemma":[0.983718,0.001538379,0.012631181,0.000040720166,0.00002565545,0.000032503052,0.00015033645,0.000038558737,0.0018246276],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998683,0.000016589087,0.000005835002,0.00004340142,0.000051098126,0.000014754779],"domain_scores_gemma":[0.9998155,0.00006409677,0.000032404074,0.000017613454,0.000060548016,0.000009822792],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003080704,0.00029170193,0.0002375501,0.00023916455,0.00017154618,0.00019991127,0.00022282772,0.00020277416,0.00042050405],"category_scores_gemma":[0.000401894,0.0001071946,0.00025903573,0.00026308754,0.0002202409,0.0006202677,0.0001457804,0.00028877956,0.00011379595],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004820269,0.000013827407,0.000708486,0.00011155923,0.0000063941034,0.00003889686,0.00005691301,0.0012828383,0.98683167,0.00024256762,0.000055647397,0.010603015],"study_design_scores_gemma":[0.000003974021,0.00015241616,0.005597367,0.000011485423,0.000029839486,0.000112082475,0.00007878162,0.025146961,0.9656643,0.0001701571,0.0030129387,0.000019645786],"about_ca_topic_score_codex":0.0010016174,"about_ca_topic_score_gemma":0.0008832764,"teacher_disagreement_score":0.0010016174,"about_ca_system_score_codex":0.00019830423,"about_ca_system_score_gemma":0.00011330177,"threshold_uncertainty_score":0.0019915104},"labels":[],"label_agreement":null},{"id":"W4308312670","doi":"10.1007/s10068-022-01193-x","title":"Osmotic and convective hot air drying of sweet gourd","year":2022,"lang":"en","type":"article","venue":"Food Science and Biotechnology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Gourd; Osmotic dehydration; Organoleptic; Chemistry; Mass transfer; Food science; Kinetics; Salt (chemistry); Horticulture; Diffusion; Botany; Chromatography; Thermodynamics; Biology; Organic chemistry","score_opus":0.020730118499347566,"score_gpt":0.2134740936245035,"score_spread":0.19274397512515595,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4308312670","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9965429,0.0002989886,0.0017505054,0.000035707086,0.000015684209,0.000005983311,0.000027942213,0.000010692642,0.0013116782],"genre_scores_gemma":[0.9971691,0.00017395461,0.001046068,0.000018417786,0.0000036844071,0.0000032751047,0.0000295923,0.000008347115,0.0015476132],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999541,0.0000047493913,0.000001955163,0.0000104409155,0.000016722272,0.000012161791],"domain_scores_gemma":[0.9999701,0.000010180441,0.000005496169,0.0000028664742,0.000005623669,0.0000057374905],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014324894,0.00011591028,0.00022964262,0.00017469269,0.00020366142,0.0002825605,0.00015938644,0.00023024577,0.0012234219],"category_scores_gemma":[0.00017297534,0.00007948254,0.00022792614,0.00013892633,0.00019482372,0.00034557987,0.00023261075,0.00019726307,0.00007498925],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00040776716,0.00006792154,0.0023223006,0.00015189224,0.000021436965,0.0002392227,0.00011457994,0.032579463,0.94893885,0.0037494956,0.00022437709,0.011182676],"study_design_scores_gemma":[0.000048283877,0.00024306333,0.015842315,0.00001986056,0.000031495536,0.00024372032,0.00019353285,0.3837741,0.59431046,0.0013328281,0.0039211265,0.00003918435],"about_ca_topic_score_codex":0.0018004042,"about_ca_topic_score_gemma":0.0020676474,"teacher_disagreement_score":0.0018004042,"about_ca_system_score_codex":0.00027477642,"about_ca_system_score_gemma":0.00017262339,"threshold_uncertainty_score":0.004092753},"labels":[],"label_agreement":null},{"id":"W4310612973","doi":"10.1016/b978-0-12-818715-9.00007-8","title":"Basic principles and mechanisms of electromagnetic heating technologies for food processing operations","year":2022,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Dielectric heating; Microwave; Induction heating; Dielectric; Materials science; Radio frequency; Microwave heating; Process engineering; Blanching; Joule heating; Electromagnetic radiation; Electronic engineering; Optoelectronics; Nuclear engineering; Electrical engineering; Engineering; Optics; Electromagnetic coil; Telecommunications; Physics; Chemistry","score_opus":0.03242821390453562,"score_gpt":0.22330959167298095,"score_spread":0.19088137776844533,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4310612973","genre_codex":"methods","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.015594872,0.021263642,0.7560558,0.0009475311,0.00056523574,0.0001387842,0.00025079434,0.0007949154,0.20438842],"genre_scores_gemma":[0.4381831,0.030631786,0.19861653,0.00040053035,0.0004339553,0.0005009135,0.00033818756,0.0003570387,0.33053783],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9998995,0.000012094277,0.000004333306,0.00001700937,0.00005530923,0.000011768033],"domain_scores_gemma":[0.99993324,0.0000340497,0.000006866081,0.000008914575,0.0000138483865,0.0000030032784],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001539135,0.00060652586,0.00044929446,0.0004272401,0.00029549334,0.0010506274,0.0010200368,0.0009054396,0.008606592],"category_scores_gemma":[0.00022726059,0.00048106216,0.00047373123,0.0005134321,0.0006843494,0.001106603,0.0004087733,0.00078214234,0.0019469601],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":"theoretical_or_conceptual","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007943117,0.0001235029,0.00038625445,0.0008633495,0.000039152448,0.0002695353,0.00026060428,0.1496625,0.082053505,0.56818473,0.011171083,0.18690647],"study_design_scores_gemma":[0.000042277126,0.00017665116,0.0022807627,0.00026055658,0.000043948003,0.0009835189,0.00018528069,0.35783958,0.04320793,0.35872814,0.2361704,0.000080983526],"about_ca_topic_score_codex":0.0003508133,"about_ca_topic_score_gemma":0.00041159397,"teacher_disagreement_score":0.008606592,"about_ca_system_score_codex":0.00040031673,"about_ca_system_score_gemma":0.0002824673,"threshold_uncertainty_score":0.028791904},"labels":[],"label_agreement":null},{"id":"W4310617466","doi":"10.1016/b978-0-12-818715-9.00004-2","title":"Heating characteristics of microwave systems and dielectric properties of foods","year":2022,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Microwave heating; Microwave; Dielectric; Materials science; Dielectric heating; Food products; Engineering physics; Heating system; Optoelectronics; Process engineering; Food science; Mechanical engineering; Computer science; Chemistry; Engineering; Telecommunications","score_opus":0.033137578504517776,"score_gpt":0.20089126364239782,"score_spread":0.16775368513788003,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4310617466","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.20392995,0.077303104,0.31014425,0.000984804,0.00051539234,0.000092908864,0.0005973865,0.0013043692,0.4051278],"genre_scores_gemma":[0.65313494,0.027835073,0.028042866,0.00021997248,0.00024007069,0.00007890212,0.00043277637,0.00033167278,0.28968376],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99996066,0.0000067367005,0.0000010403359,0.000010418166,0.000016607002,0.0000045730835],"domain_scores_gemma":[0.99987483,0.000091963986,0.000007711014,0.000008796669,0.0000137867,0.0000027954836],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009959925,0.00029238046,0.0002081187,0.00022926067,0.00010970853,0.00042119552,0.0004034002,0.00045200618,0.009634325],"category_scores_gemma":[0.00031361255,0.0002574702,0.00014338232,0.00041262346,0.00022268819,0.0006148299,0.00015185424,0.00036691717,0.0021354812],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00028539,0.00011055472,0.0017285193,0.0011224769,0.000040872026,0.00048829714,0.00054655614,0.05765601,0.49683306,0.075359724,0.015176937,0.3506515],"study_design_scores_gemma":[0.00004521119,0.0005088088,0.017139439,0.00038227736,0.000106125146,0.004621159,0.0006055211,0.25181088,0.3189374,0.08879452,0.3169622,0.000086602115],"about_ca_topic_score_codex":0.00020970186,"about_ca_topic_score_gemma":0.00020364064,"teacher_disagreement_score":0.009634325,"about_ca_system_score_codex":0.00015615246,"about_ca_system_score_gemma":0.000064999025,"threshold_uncertainty_score":0.03223002},"labels":[],"label_agreement":null},{"id":"W4310668868","doi":"10.1111/1750-3841.16408","title":"Microwave heating process of moderate‐minced surimi based on multiphase porous media model","year":2022,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"Jiangsu Agricultural Science and Technology Innovation Fund","keywords":"Porosity; Microwave; Materials science; Refractive index; Porous medium; Microwave heating; Mass transfer; Dielectric; Composite material; Chemical engineering; Thermodynamics; Analytical Chemistry (journal); Chromatography; Chemistry","score_opus":0.04847712313593177,"score_gpt":0.26401375298836066,"score_spread":0.21553662985242888,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4310668868","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9628346,0.0005232501,0.03462036,0.000029128854,0.000017748214,0.0000252777,0.000126923,0.00010826202,0.001714312],"genre_scores_gemma":[0.99179333,0.00029938135,0.00705882,0.000005392864,0.000002607075,0.000017056243,0.000061610386,0.00000806334,0.00075368764],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99996066,0.0000035914616,0.000002172307,0.000012195809,0.000013758579,0.000007684703],"domain_scores_gemma":[0.9999645,0.000014249618,0.000009816482,0.0000036353872,0.000004764647,0.0000030492172],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011220243,0.00018287785,0.00013758587,0.0001272039,0.000082824525,0.0001601651,0.00020473401,0.00015149817,0.00058035855],"category_scores_gemma":[0.00011521791,0.00010090866,0.000263508,0.00014290147,0.00012980883,0.00020995297,0.00012664642,0.0002568511,0.000104519764],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001443789,0.000039759474,0.0005677043,0.00017508942,0.000010284346,0.00010432,0.000047494417,0.018164627,0.97385347,0.001116465,0.000076024815,0.0057003302],"study_design_scores_gemma":[0.000009304343,0.00027816804,0.0017963442,0.0000073052,0.000018027189,0.00007161402,0.000020547799,0.12706675,0.8691452,0.00015051417,0.0014244328,0.000011729329],"about_ca_topic_score_codex":0.0006393252,"about_ca_topic_score_gemma":0.000807492,"teacher_disagreement_score":0.0006393252,"about_ca_system_score_codex":0.00013206578,"about_ca_system_score_gemma":0.000101705555,"threshold_uncertainty_score":0.0019415617},"labels":[],"label_agreement":null},{"id":"W4312374144","doi":"10.1016/j.ifacol.2022.09.484","title":"Predicting the moisture content of organic wheat in the first stage of tempering","year":2022,"lang":"en","type":"article","venue":"IFAC-PapersOnLine","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Polytechnique Montréal","funders":"","keywords":"Tempering; Water content; Moisture; Stage (stratigraphy); Environmental science; Wheat flour; Yield (engineering); Agronomy; Mathematics; Materials science; Chemistry; Food science; Engineering; Composite material; Biology; Geotechnical engineering","score_opus":0.040927941936417425,"score_gpt":0.2185923038693504,"score_spread":0.177664361932933,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4312374144","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9867149,0.000052884687,0.012119039,0.000021707061,0.000005343156,0.000012758476,0.0002926016,0.00010882842,0.0006719604],"genre_scores_gemma":[0.99614346,0.000028832455,0.002773577,0.000004820717,0.0000010871277,0.000004858466,0.0003592258,0.0000084959065,0.0006755069],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99994314,0.0000056621993,0.000001986029,0.00002212245,0.0000129169375,0.000014122012],"domain_scores_gemma":[0.99986506,0.000053734217,0.000020609012,0.000011252964,0.00003783589,0.000011589871],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026941698,0.00043446588,0.00024181101,0.0002437164,0.00019028228,0.00053045136,0.00027107293,0.0002785104,0.00064013945],"category_scores_gemma":[0.00041437714,0.00013786506,0.00029133225,0.00024336044,0.00013137271,0.00022703708,0.00014206197,0.00028143238,0.00021167839],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007165367,0.00027352263,0.14443038,0.00013153807,0.00008382625,0.00026047183,0.00016286415,0.73191935,0.05189149,0.00031803234,0.00089990563,0.068912126],"study_design_scores_gemma":[0.000006359196,0.000085711144,0.07213405,0.000005386151,0.000014523508,0.000017251585,0.000062741885,0.91817164,0.009047456,0.00009091844,0.00035313139,0.000010886469],"about_ca_topic_score_codex":0.07901354,"about_ca_topic_score_gemma":0.115724415,"teacher_disagreement_score":0.07901354,"about_ca_system_score_codex":0.00066552724,"about_ca_system_score_gemma":0.00047370212,"threshold_uncertainty_score":0.15710723},"labels":[],"label_agreement":null},{"id":"W4313524468","doi":"10.1111/jfpe.14257","title":"Energy analysis of drying basil (<i>Ocimum basilicum</i>) leaves in an active greenhouse solar dryer","year":2023,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Universidad Nacional Autónoma de México","keywords":"Solar dryer; Noon; Greenhouse; Environmental science; Solar energy; Solar irradiance; Pyranometer; Solar greenhouse; Thermal diffusivity; Atmospheric sciences; Horticulture; Physics; Engineering; Thermodynamics","score_opus":0.02239408520646825,"score_gpt":0.23581073197866972,"score_spread":0.21341664677220148,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4313524468","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973725,0.000053007843,0.0022576845,0.000009024744,0.0000030614037,0.00000456563,0.00005709267,0.000018158164,0.00022481277],"genre_scores_gemma":[0.9987029,0.000041446645,0.00091944984,0.0000060269635,7.821067e-7,0.00000446666,0.00006118866,0.000007263101,0.0002564904],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999758,0.0000022014478,0.0000011134881,0.000007647001,0.000009368105,0.000003890668],"domain_scores_gemma":[0.999969,0.000010690061,0.0000054967713,0.0000026723903,0.000008142379,0.000004100192],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000080416845,0.00018285605,0.000261273,0.00016276713,0.0002052831,0.00016139692,0.00015634287,0.00016234553,0.00052923756],"category_scores_gemma":[0.00006261357,0.00006827472,0.0003134413,0.00013607927,0.00006535567,0.00015977811,0.000080662925,0.00016213313,0.000073219846],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015382806,0.000039225575,0.0042468347,0.00008046255,0.000015492658,0.00008235614,0.000038172777,0.007042125,0.98156357,0.000044417382,0.00007027163,0.006623292],"study_design_scores_gemma":[0.000039496903,0.0005357088,0.0769644,0.000009088161,0.000053817363,0.00008596218,0.00016890457,0.13483362,0.78617936,0.00014896995,0.0009551977,0.000025504592],"about_ca_topic_score_codex":0.0015115221,"about_ca_topic_score_gemma":0.002144413,"teacher_disagreement_score":0.0015115221,"about_ca_system_score_codex":0.00018586051,"about_ca_system_score_gemma":0.000063892716,"threshold_uncertainty_score":0.003005445},"labels":[],"label_agreement":null},{"id":"W4318338123","doi":"10.1007/s40997-023-00595-4","title":"Eco-thermal Analysis and Response Surface Optimization of the Drying Rate of Potato Slices in a Mix-Mode Solar Dryer","year":2023,"lang":"en","type":"article","venue":"Iranian Journal of Science and Technology Transactions of Mechanical Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of New Brunswick","funders":"Tertiary Education Trust Fund","keywords":"Solar dryer; Tray; Relative humidity; Water content; Environmental science; Solar energy; Payback period; Moisture; Carbon footprint; Pulp and paper industry; Materials science; Meteorology; Composite material; Engineering; Geography; Greenhouse gas; Mechanical engineering","score_opus":0.009352011160865849,"score_gpt":0.2131460969556821,"score_spread":0.20379408579481625,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4318338123","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99636275,0.00010278885,0.0030311525,0.000013100155,0.000004420638,0.0000055733085,0.00007044378,0.000027419132,0.00038249834],"genre_scores_gemma":[0.99810684,0.00005647801,0.0013624727,0.0000042418214,8.885644e-7,0.0000069627354,0.00003681355,0.000007742688,0.00041764285],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999424,0.0000067470905,0.000003474509,0.000018388306,0.00002083632,0.000008119388],"domain_scores_gemma":[0.9999187,0.00003131317,0.000011639087,0.000007324785,0.000025546538,0.00000544391],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015763605,0.00017785482,0.00036195788,0.00010909626,0.00013025694,0.00021372733,0.0002056265,0.00019969714,0.0006955916],"category_scores_gemma":[0.00015446334,0.00013532102,0.00032895664,0.00016033927,0.00007326566,0.00015260075,0.00007727657,0.00019187902,0.00012797584],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00032220595,0.00006952838,0.0017140901,0.000097894226,0.00001671406,0.000045672725,0.000039931627,0.013891627,0.9782799,0.000044288972,0.00008381214,0.0053944443],"study_design_scores_gemma":[0.000023547153,0.0007184867,0.026103307,0.0000068042923,0.00005530693,0.000052441108,0.00012931904,0.1627281,0.80947727,0.00005001084,0.0006354795,0.000019922461],"about_ca_topic_score_codex":0.00096135295,"about_ca_topic_score_gemma":0.0021808322,"teacher_disagreement_score":0.00096135295,"about_ca_system_score_codex":0.00013684583,"about_ca_system_score_gemma":0.00009419258,"threshold_uncertainty_score":0.0023269653},"labels":[],"label_agreement":null},{"id":"W4319456304","doi":"10.1016/j.est.2023.106810","title":"Study of drying parameters of pineapple and performance of indirect solar dryer supported with thermal energy storage: Comparing passive and active modes","year":2023,"lang":"en","type":"article","venue":"Journal of Energy Storage","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Department of Mechanical Engineering, University of Alberta; National Institute of Technology Warangal","keywords":"Solar dryer; Thermal diffusivity; Moisture; Paraffin wax; Water content; Thermal energy storage; Environmental science; Materials science; Wax; Chemistry; Pulp and paper industry; Environmental engineering; Thermodynamics; Composite material; Physics; Engineering; Geotechnical engineering","score_opus":0.03243442253577701,"score_gpt":0.2239096398725242,"score_spread":0.19147521733674722,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4319456304","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991042,0.00010228449,0.00048121004,0.000004899454,0.0000024943809,0.00000169471,0.000047840254,0.000012519763,0.00024285904],"genre_scores_gemma":[0.99946827,0.000036786718,0.00014052843,0.0000024617073,0.0000011102684,0.0000012705822,0.000028380442,0.000003083094,0.00031807408],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999503,0.000003649042,0.0000023127463,0.000017508404,0.000017124594,0.000009151618],"domain_scores_gemma":[0.9998516,0.00005799325,0.000018395825,0.000016211516,0.000043789463,0.00001209515],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000108166154,0.00015409866,0.00023539894,0.00010022634,0.0001452696,0.00021118065,0.00020097829,0.00020311667,0.0011382743],"category_scores_gemma":[0.0002034004,0.000065291875,0.00020792591,0.00013047298,0.000082061466,0.00023053969,0.00007918568,0.00013380745,0.00012379067],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011029391,0.00013696059,0.009156828,0.00015858554,0.000025893512,0.00021008166,0.00016943307,0.004971267,0.96799135,0.000084779946,0.00023620432,0.015755743],"study_design_scores_gemma":[0.00004206299,0.0014421779,0.16391829,0.000019239595,0.00011606723,0.00033094463,0.0005508058,0.04160303,0.7904267,0.000091304784,0.0014290332,0.000030318137],"about_ca_topic_score_codex":0.00088090624,"about_ca_topic_score_gemma":0.0015592077,"teacher_disagreement_score":0.0011382743,"about_ca_system_score_codex":0.00008195339,"about_ca_system_score_gemma":0.00006529655,"threshold_uncertainty_score":0.0038079023},"labels":[],"label_agreement":null},{"id":"W4319834828","doi":"10.1080/07373937.2023.2164671","title":"Expert reviews for assessment of recent developments and future prospectives of global drying R&amp;D","year":2023,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Engineering","score_opus":0.09494618440964508,"score_gpt":0.35544869941028545,"score_spread":0.26050251500064037,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4319834828","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0003833139,0.96399176,0.0022966266,0.015609584,0.005833932,0.00015980683,0.0005192294,0.00013191867,0.011073721],"genre_scores_gemma":[0.007087675,0.9495843,0.008800436,0.018272003,0.004992795,0.00028297538,0.0010260966,0.000065869994,0.009887866],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99728703,0.00068637205,0.0003948215,0.00032487506,0.0010959338,0.00021106926],"domain_scores_gemma":[0.98170877,0.007938142,0.0020400211,0.000505221,0.0071069244,0.000700893],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.007799565,0.0010535688,0.001448438,0.0034136986,0.00035676293,0.0023374932,0.0021354782,0.003829401,0.022233969],"category_scores_gemma":[0.016392296,0.00041762597,0.0023020841,0.002291919,0.0007730143,0.0021445123,0.0012498557,0.002293037,0.0076516652],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00024243958,0.000071389484,0.00030542605,0.015716502,0.00020394639,0.0001834045,0.000042491825,0.00070681865,0.00145049,0.0029002014,0.19696257,0.78121436],"study_design_scores_gemma":[0.000108982735,0.00013133972,0.0009400541,0.013776827,0.00038213437,0.00036284194,0.00005656323,0.0003560843,0.0009956325,0.0022646112,0.9805871,0.000037748647],"about_ca_topic_score_codex":0.0046821553,"about_ca_topic_score_gemma":0.006297999,"teacher_disagreement_score":0.022233969,"about_ca_system_score_codex":0.002232437,"about_ca_system_score_gemma":0.005947141,"threshold_uncertainty_score":0.07438004},"labels":[],"label_agreement":null},{"id":"W4320179523","doi":"10.1016/j.atech.2023.100198","title":"Comparison of the energy and exergy parameters in cantaloupe (Cucurbita maxima) drying using hot air","year":2023,"lang":"en","type":"article","venue":"Smart Agricultural Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Cucurbita maxima; Maxima; Exergy; Environmental science; Agricultural engineering; Materials science; Process engineering; Pulp and paper industry; Horticulture; Mathematics; Engineering; Biology; History","score_opus":0.0455964346003715,"score_gpt":0.2590337993537101,"score_spread":0.21343736475333863,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4320179523","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99817204,0.0007669553,0.0005598844,0.000009134229,0.0000041529256,0.000007159774,0.00015654029,0.0000097558905,0.00031434864],"genre_scores_gemma":[0.9976059,0.0005331873,0.0010168297,0.000006319347,0.000001716793,0.0000125524775,0.00024248073,0.000014127107,0.0005669388],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991965,0.000009348908,0.0000071600966,0.000018859664,0.000033051198,0.0000119396245],"domain_scores_gemma":[0.9999007,0.000030764448,0.000024452956,0.0000059810363,0.00002874977,0.000009390629],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021715835,0.0003085033,0.00026254603,0.00043018645,0.00016375269,0.000284763,0.00012577535,0.00013303445,0.0005261011],"category_scores_gemma":[0.00019576239,0.0001065551,0.0003338999,0.00038515488,0.00015214078,0.00031212592,0.000115499075,0.0002485389,0.00007403098],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00030488722,0.000025683124,0.003092294,0.0002531514,0.000023636676,0.000078150064,0.0000701169,0.0009850072,0.9899222,0.000047109646,0.000038096125,0.0051596244],"study_design_scores_gemma":[0.000013022401,0.0006764682,0.11891999,0.000022102935,0.00009298631,0.00015409329,0.00021221922,0.0042174314,0.8744083,0.00005864768,0.0011936524,0.000031120737],"about_ca_topic_score_codex":0.0021985976,"about_ca_topic_score_gemma":0.0049647107,"teacher_disagreement_score":0.0021985976,"about_ca_system_score_codex":0.00019968438,"about_ca_system_score_gemma":0.00008612129,"threshold_uncertainty_score":0.0043715835},"labels":[],"label_agreement":null},{"id":"W4321372367","doi":"10.3390/plants12040941","title":"Estimating the Moisture Ratio Model of Cantaloupe Slices by Maximum Likelihood Principle-Based Algorithms","year":2023,"lang":"en","type":"article","venue":"Plants","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Natural Science Foundation of China","keywords":"Algorithm; Computer science; Crossover; Mathematics; Artificial intelligence","score_opus":0.03598058587527704,"score_gpt":0.25245869194027054,"score_spread":0.21647810606499351,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4321372367","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.041519873,0.00014121136,0.9575256,0.000047352376,0.0000056347244,0.000024435614,0.000024978614,0.00024523382,0.0004657592],"genre_scores_gemma":[0.6860451,0.00022168117,0.3117093,0.00005198857,0.000012281928,0.00015487621,0.00017243452,0.00009375245,0.0015385727],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9997508,0.00006305204,0.000014906294,0.000092908725,0.000052351294,0.000026073361],"domain_scores_gemma":[0.99941564,0.0003973499,0.00007190724,0.000025394174,0.00007825507,0.00001135585],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0008636461,0.0007624472,0.00060930435,0.0005170122,0.00032414522,0.0006585948,0.0008379159,0.0008260643,0.00065945904],"category_scores_gemma":[0.0020523036,0.00050264446,0.0009322038,0.0003296822,0.00040672583,0.0008354317,0.0005129429,0.00088624266,0.00016372801],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000065076514,0.00003531703,0.0016730455,0.00007566111,0.000052323972,0.00007321894,0.000075824435,0.9329796,0.010236602,0.0014981886,0.00016153941,0.05307367],"study_design_scores_gemma":[0.0000027279125,0.000008607831,0.00032451504,0.0000023113637,0.0000055422943,0.000010440218,0.0000053427457,0.99809426,0.0010977553,0.00035726558,0.00008558231,0.0000057044776],"about_ca_topic_score_codex":0.0077325595,"about_ca_topic_score_gemma":0.0046875565,"teacher_disagreement_score":0.0077325595,"about_ca_system_score_codex":0.00042532326,"about_ca_system_score_gemma":0.00067809806,"threshold_uncertainty_score":0.015375137},"labels":[],"label_agreement":null},{"id":"W4321437267","doi":"10.1007/s12393-023-09334-6","title":"Monitoring Visual Properties of Food in Real Time During Food Drying","year":2023,"lang":"en","type":"article","venue":"Food Engineering Reviews","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; Tertiary Education Trust Fund","keywords":"Shelf life; Food systems; Artificial intelligence; Computer science; Fluidized bed; Process (computing); Computer vision; Food science; Engineering; Geography; Waste management; Chemistry; Food security","score_opus":0.057261973088093984,"score_gpt":0.23470448170438066,"score_spread":0.1774425086162867,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4321437267","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.860173,0.010230335,0.122205645,0.00024340725,0.00020528109,0.000063888845,0.00047446252,0.0008179957,0.0055860397],"genre_scores_gemma":[0.9675866,0.005588959,0.023698783,0.00009700977,0.00004703468,0.000026308282,0.0002477699,0.000109556604,0.00259797],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998838,0.000009691115,0.0000028287309,0.00003200205,0.00005703373,0.000014693699],"domain_scores_gemma":[0.99980134,0.0000857452,0.000041938747,0.00001755669,0.00004306493,0.000010418634],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025238926,0.0003242556,0.00032506965,0.00030175343,0.00009788103,0.00048682513,0.00038961016,0.00046865095,0.0007655603],"category_scores_gemma":[0.0005006522,0.0002309348,0.00023690186,0.00033047612,0.00022846462,0.0005612813,0.00024692708,0.00045543397,0.00023320633],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00024828053,0.000047028392,0.0025131267,0.00036471777,0.00002652572,0.00011811689,0.00011542034,0.0066810558,0.9257815,0.00019765431,0.0005313155,0.0633752],"study_design_scores_gemma":[0.000030984687,0.00058133673,0.039679676,0.000054742908,0.00007779542,0.00078398956,0.00027336343,0.082030796,0.8675315,0.0009726964,0.007904087,0.000079072226],"about_ca_topic_score_codex":0.0008232351,"about_ca_topic_score_gemma":0.0009373678,"teacher_disagreement_score":0.0008232351,"about_ca_system_score_codex":0.00025120977,"about_ca_system_score_gemma":0.000090203976,"threshold_uncertainty_score":0.0025610328},"labels":[],"label_agreement":null},{"id":"W4321484351","doi":"10.1016/b978-0-12-822521-9.00128-3","title":"Drying","year":2023,"lang":"en","type":"book-chapter","venue":"Elsevier eBooks","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Materials science","score_opus":0.045446170246219185,"score_gpt":0.22867212170463774,"score_spread":0.18322595145841855,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4321484351","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.006224534,0.00790185,0.053484026,0.0009362168,0.0017357928,0.00015666267,0.0021448536,0.005325647,0.9220904],"genre_scores_gemma":[0.010639027,0.0037321914,0.01037569,0.0003547653,0.000102182246,0.000064787855,0.0015550457,0.00094121014,0.97223514],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99970406,0.000012949713,0.000008740914,0.00007426738,0.00017777311,0.000022221775],"domain_scores_gemma":[0.9998771,0.000014982907,0.0000066299267,0.000036021218,0.000054609965,0.000010646552],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002467972,0.0011086345,0.0008933796,0.001373509,0.0010149591,0.0017317209,0.0010590496,0.0011149436,0.20226704],"category_scores_gemma":[0.00045315112,0.0005570615,0.00071388076,0.0013967535,0.00035369443,0.0017214533,0.0013183043,0.0013145856,0.121079996],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009733498,0.00012802178,0.0003199097,0.0005969448,0.000018460321,0.00020655947,0.00016292895,0.0025399423,0.0393672,0.027308926,0.2800511,0.64920264],"study_design_scores_gemma":[0.0000112009275,0.000033347915,0.0005587687,0.00012211918,0.000013835323,0.00035473847,0.00006950819,0.0028027622,0.017752877,0.005230218,0.97303075,0.000019991554],"about_ca_topic_score_codex":0.0024280571,"about_ca_topic_score_gemma":0.0034605446,"teacher_disagreement_score":0.20226704,"about_ca_system_score_codex":0.00048489554,"about_ca_system_score_gemma":0.0004944229,"threshold_uncertainty_score":0},"labels":[],"label_agreement":null},{"id":"W4322500548","doi":"10.3390/pr11030700","title":"Drying Kinetics, Physicochemical and Thermal Analysis of Onion Puree Dried Using a Refractance Window Dryer","year":2023,"lang":"en","type":"article","venue":"Processes","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":44,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Water content; Thermal diffusivity; Freeze-drying; Food science; Chemistry; Moisture; Postharvest; Materials science; Horticulture; Chromatography; Organic chemistry","score_opus":0.0433077233669291,"score_gpt":0.26140911070558287,"score_spread":0.21810138733865378,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4322500548","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99485445,0.0019762637,0.001657749,0.000021621247,0.000020964944,0.000027665707,0.00049635756,0.000020554819,0.00092428044],"genre_scores_gemma":[0.9883812,0.0026977318,0.004353836,0.00005865773,0.000011500644,0.00005652588,0.00069531676,0.00004159904,0.003703618],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988997,0.000010369654,0.000008473843,0.0000315889,0.000045541794,0.000014048779],"domain_scores_gemma":[0.99985075,0.000048775084,0.00003187216,0.000008451342,0.00004819112,0.000012047825],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027113754,0.0004685893,0.00033024905,0.0004333749,0.00019936058,0.00038878908,0.00014166374,0.00018938324,0.00066676934],"category_scores_gemma":[0.00034794185,0.00013814153,0.000558711,0.000400399,0.00011553091,0.0003343946,0.00012747078,0.00056359073,0.00016471987],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019877414,0.000048808233,0.0029561585,0.00021605578,0.000056416367,0.00015412121,0.00015412885,0.0007180633,0.9883562,0.00005277776,0.000067920744,0.007020538],"study_design_scores_gemma":[0.000012225051,0.0004994699,0.08309482,0.00006327209,0.00021923182,0.00017214399,0.00038982608,0.0060321186,0.9062654,0.000102873855,0.0030910494,0.000057648427],"about_ca_topic_score_codex":0.0040782406,"about_ca_topic_score_gemma":0.0050420645,"teacher_disagreement_score":0.0040782406,"about_ca_system_score_codex":0.00019580814,"about_ca_system_score_gemma":0.00013344114,"threshold_uncertainty_score":0.0081089735},"labels":[],"label_agreement":null},{"id":"W4323041800","doi":"10.18280/mmep.100138","title":"Drying Kinetic Models of Rice Applying Fluidized Bed Dryer","year":2023,"lang":"en","type":"article","venue":"Mathematical Modelling and Engineering Problems","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Akaike information criterion; Fluidized bed; Mean squared error; Kinetics; Coefficient of determination; Mathematics; Statistics; Thermodynamics; Physics","score_opus":0.050077680968674036,"score_gpt":0.20810568233000237,"score_spread":0.15802800136132833,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4323041800","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7777235,0.0014699711,0.21253611,0.00025185384,0.000067918314,0.00010361454,0.00034470903,0.00023490004,0.007267363],"genre_scores_gemma":[0.98524773,0.00073731627,0.009470524,0.000015736638,0.0000059174467,0.00006427927,0.00017391937,0.000018135868,0.0042664697],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998578,0.000025532487,0.000013866477,0.00003856942,0.000045234265,0.000019008003],"domain_scores_gemma":[0.99981445,0.000086991124,0.00003225358,0.0000076360175,0.00005281419,0.0000058353558],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003883444,0.00051633426,0.0005282772,0.000340332,0.00027645135,0.000586198,0.0005576217,0.0005795995,0.00064475456],"category_scores_gemma":[0.0005605435,0.00022555802,0.00084527,0.00029937105,0.00021933789,0.00055017514,0.00022493563,0.00034773676,0.00020181939],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006512755,0.000058240883,0.0022861757,0.00016969936,0.000028895076,0.00016868123,0.000083620245,0.9635599,0.025517242,0.0013867099,0.00013915214,0.0065365564],"study_design_scores_gemma":[0.0000036550362,0.000021897366,0.0005961502,0.0000028483862,0.0000071219133,0.00002173127,0.000011122642,0.9952192,0.0037059817,0.00019058601,0.00021390164,0.0000058124697],"about_ca_topic_score_codex":0.008623094,"about_ca_topic_score_gemma":0.004005019,"teacher_disagreement_score":0.008623094,"about_ca_system_score_codex":0.00055685104,"about_ca_system_score_gemma":0.0005112004,"threshold_uncertainty_score":0.017145813},"labels":[],"label_agreement":null},{"id":"W4360857805","doi":"10.3390/foods12071372","title":"Online Machine Vision-Based Modeling during Cantaloupe Microwave Drying Utilizing Extreme Learning Machine and Artificial Neural Network","year":2023,"lang":"en","type":"article","venue":"Foods","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":12,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Government of Jiangsu Province; National Natural Science Foundation of China","keywords":"Artificial neural network; Extreme learning machine; Microwave; Machine learning; Shrinkage; Artificial intelligence; Process (computing); Machine vision; Computer science; Process engineering; Materials science; Engineering","score_opus":0.06228578347730183,"score_gpt":0.2584898680670257,"score_spread":0.19620408458972385,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4360857805","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.49341118,0.00021289055,0.5030825,0.000112684305,0.000029934496,0.000046118308,0.000052858915,0.00052502344,0.00252687],"genre_scores_gemma":[0.976834,0.0000888828,0.021822056,0.00001142,0.0000033606743,0.000023103028,0.000030675885,0.000014726157,0.0011718278],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99993646,0.000008398409,0.0000033164679,0.00001899022,0.000025036938,0.000007833376],"domain_scores_gemma":[0.9998846,0.000047519083,0.000019947078,0.000010701561,0.00003197664,0.0000052782107],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023685193,0.00025749157,0.00021979173,0.00021274206,0.00018427642,0.00031668288,0.0002717566,0.00030131018,0.00044411296],"category_scores_gemma":[0.00037024223,0.00018280951,0.00023442128,0.00015512461,0.00021128419,0.00043373546,0.00017240577,0.0003436905,0.00007980669],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014243586,0.000073484625,0.0036925643,0.00008229738,0.000021410877,0.00015696391,0.000109960354,0.83650255,0.08462511,0.0011367019,0.00030908984,0.07314743],"study_design_scores_gemma":[0.000001128571,0.000010714509,0.0006044716,9.072406e-7,0.0000016673299,0.0000072105317,0.00000388596,0.9944564,0.004744944,0.00007688066,0.00008877395,0.0000028854467],"about_ca_topic_score_codex":0.0051380214,"about_ca_topic_score_gemma":0.0066732448,"teacher_disagreement_score":0.0051380214,"about_ca_system_score_codex":0.00032814255,"about_ca_system_score_gemma":0.00029338934,"threshold_uncertainty_score":0.010216236},"labels":[],"label_agreement":null},{"id":"W4365804082","doi":"10.1615/see2000.1130","title":"DRYING OF VALUE-ADDED LIQUID WASTES","year":2023,"lang":"en","type":"article","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Slurry; Waste management; Inert; Environmental science; Pulp and paper industry; Pulp (tooth); Environmental engineering; Chemistry; Engineering","score_opus":0.038452768599898955,"score_gpt":0.2313466359869526,"score_spread":0.19289386738705364,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4365804082","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9601678,0.0033034675,0.029232288,0.0000530216,0.000053192936,0.000102177735,0.00023297487,0.00042198817,0.00643302],"genre_scores_gemma":[0.9699757,0.0021026803,0.019175481,0.00006058992,0.000011573641,0.000035509594,0.00048526906,0.00007097048,0.008082342],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99981123,0.000011338232,0.000011780108,0.000026434787,0.00011803605,0.000021244574],"domain_scores_gemma":[0.9999291,0.000011227625,0.00001689615,0.000009123572,0.000026357116,0.0000073031824],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017551983,0.00020548579,0.00029248223,0.0004917535,0.00025516353,0.0003470985,0.0003073499,0.00016025233,0.0014660995],"category_scores_gemma":[0.00015942732,0.00013708811,0.00023852783,0.0004611265,0.0001624705,0.00024690945,0.00022521011,0.00023958129,0.000399796],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000070621325,0.00001586458,0.0005368221,0.00013558472,0.0000043427017,0.00009232514,0.000032651027,0.00025947287,0.9831319,0.000104411374,0.0001104588,0.015505496],"study_design_scores_gemma":[0.000009548645,0.000118119075,0.004968171,0.000017972481,0.000013026356,0.00016153972,0.000042713447,0.0017497728,0.9869964,0.00006421331,0.005851645,0.0000068125146],"about_ca_topic_score_codex":0.0014837303,"about_ca_topic_score_gemma":0.0040011504,"teacher_disagreement_score":0.0014837303,"about_ca_system_score_codex":0.00033331817,"about_ca_system_score_gemma":0.00016278576,"threshold_uncertainty_score":0.004904568},"labels":[],"label_agreement":null},{"id":"W4366463714","doi":"10.1111/1541-4337.13150","title":"Enhancing traceability of wheat quality through the supply chain","year":2023,"lang":"en","type":"review","venue":"Comprehensive Reviews in Food Science and Food Safety","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":31,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Research Manitoba; University of Manitoba","funders":"","keywords":"Traceability; Supply chain; Quality (philosophy); Agricultural engineering; Food supply; Grain quality; Population; Product (mathematics); Business; Final product; Environmental science; Computer science; Engineering; Marketing; Agricultural science; Agronomy; Mathematics; Economics","score_opus":0.24221279757490777,"score_gpt":0.3811562551055743,"score_spread":0.13894345753066656,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4366463714","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0037804204,0.981725,0.009075697,0.0009517916,0.00024053073,0.00003164581,0.0002046059,0.00007887312,0.0039115557],"genre_scores_gemma":[0.018689303,0.9758759,0.003833623,0.00018003497,0.00009587618,0.00002768617,0.00018282024,0.000010285026,0.0011043856],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9994703,0.00010560898,0.000051606836,0.00010554163,0.0002294533,0.000037512455],"domain_scores_gemma":[0.99939525,0.0002690704,0.00012709682,0.000033351524,0.00015928397,0.00001591219],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011921546,0.0009713058,0.0011843211,0.0016304897,0.00020028846,0.0014012541,0.00091755873,0.0010498321,0.0017867916],"category_scores_gemma":[0.0013234244,0.000308346,0.0009523855,0.0020016665,0.00033149504,0.0016666156,0.00066012907,0.0007952353,0.0007333045],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007536432,0.00010664156,0.0015831041,0.026439993,0.00024128935,0.00013089894,0.000094505136,0.0067593358,0.011944183,0.009753486,0.0053349673,0.9375362],"study_design_scores_gemma":[0.000031967167,0.0008023997,0.009661492,0.01241813,0.0009630155,0.0008804249,0.0003410174,0.010258964,0.029551327,0.014214671,0.92071474,0.00016173783],"about_ca_topic_score_codex":0.004627947,"about_ca_topic_score_gemma":0.0037768518,"teacher_disagreement_score":0.004627947,"about_ca_system_score_codex":0.0008227567,"about_ca_system_score_gemma":0.0015230385,"threshold_uncertainty_score":0.0092020035},"labels":[],"label_agreement":null},{"id":"W4376630732","doi":"10.3390/molecules28093898","title":"Effect of Drying Kinetics, Volatile Components, Flavor Changes and Final Quality Attributes of Moslae herba during the Hot Air Thin-Layer Drying Process","year":2023,"lang":"en","type":"article","venue":"Molecules","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Jiangxi University of Traditional Chinese Medicine; Recruitment Program of Global Experts; National Natural Science Foundation of China","keywords":"Kinetics; Flavor; Process (computing); Layer (electronics); Thin layer; Air temperature; Chemistry; Materials science; Food science; Chromatography; Process engineering; Computer science; Organic chemistry; Engineering; Physics; Meteorology","score_opus":0.05188320105254848,"score_gpt":0.28333581363166915,"score_spread":0.23145261257912067,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4376630732","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977762,0.0008685801,0.00080263714,0.000015040967,0.000007932005,0.000010974609,0.0001416382,0.00002392147,0.0003530716],"genre_scores_gemma":[0.9964725,0.0007319959,0.0017800136,0.000025327383,0.000004389984,0.000017401298,0.00020381378,0.000015006179,0.00074966386],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999522,0.0000046054847,0.0000037952357,0.000013242177,0.000018755958,0.0000073769074],"domain_scores_gemma":[0.9999325,0.00001903177,0.000019317618,0.000005280871,0.000013206126,0.000010672496],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013394315,0.00026359194,0.00019909313,0.00020716304,0.00012924007,0.00018036821,0.000100980855,0.00013899087,0.00062254485],"category_scores_gemma":[0.00021870012,0.00009523293,0.00030681907,0.00016965404,0.00009897013,0.00027633595,0.00010888279,0.0003532158,0.00011296972],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011820435,0.000014080239,0.0007499956,0.000064756125,0.000009787899,0.000041319214,0.000022538836,0.00020397836,0.99675995,0.00002130262,0.000016766156,0.0019773054],"study_design_scores_gemma":[0.000012939593,0.00039799913,0.033286594,0.000014307711,0.00006246235,0.00013398816,0.000081586775,0.0050187423,0.959426,0.000047209796,0.0014992602,0.000018854022],"about_ca_topic_score_codex":0.0009652123,"about_ca_topic_score_gemma":0.0013936622,"teacher_disagreement_score":0.0009652123,"about_ca_system_score_codex":0.00012339858,"about_ca_system_score_gemma":0.00008790184,"threshold_uncertainty_score":0.0020825863},"labels":[],"label_agreement":null},{"id":"W4377195072","doi":"10.1002/cjce.24965","title":"Numerical analysis and differential push‐flow structure optimization of vacuum disc drying process","year":2023,"lang":"en","type":"article","venue":"The Canadian Journal of Chemical Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Natural Science Foundation of Jiangsu Province; Government of Jiangsu Province","keywords":"Materials science; Flow (mathematics); Process (computing); Volumetric flow rate; Differential (mechanical device); Mechanics; Stage (stratigraphy); Mechanical engineering; Composite material; Engineering; Computer science; Physics; Thermodynamics; Geology","score_opus":0.007954779527607888,"score_gpt":0.18352678666334157,"score_spread":0.17557200713573368,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4377195072","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8394793,0.000505785,0.14768867,0.00021427243,0.000068991925,0.00008507464,0.000111028414,0.00023306394,0.011613873],"genre_scores_gemma":[0.9813426,0.0001015011,0.01705864,0.000013117937,0.000005755361,0.000035656143,0.00003246869,0.000013663853,0.0013967329],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998895,0.000023258512,0.0000058998,0.000016955852,0.00003974733,0.000024699078],"domain_scores_gemma":[0.99968994,0.00016126106,0.00004674855,0.00001618682,0.000071441194,0.000014499438],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040091958,0.00032292624,0.00055012666,0.00037873047,0.00046486888,0.00054122333,0.0004122232,0.00077804964,0.0012950068],"category_scores_gemma":[0.0007742388,0.00022325368,0.00049675064,0.00028279255,0.00035316075,0.000323558,0.00026051534,0.00026531756,0.000095059004],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009711144,0.000065234664,0.0012474072,0.00012208437,0.000012256191,0.00011110959,0.000050148123,0.96897763,0.020278888,0.0017199607,0.00017591788,0.00714219],"study_design_scores_gemma":[0.000009198868,0.00002746754,0.00023641688,0.0000021182225,0.0000034531533,0.000006667512,0.000009599972,0.9977659,0.0017351257,0.00008405323,0.00011627621,0.0000037205261],"about_ca_topic_score_codex":0.0065885484,"about_ca_topic_score_gemma":0.0032852008,"teacher_disagreement_score":0.0065885484,"about_ca_system_score_codex":0.00059869676,"about_ca_system_score_gemma":0.0005542012,"threshold_uncertainty_score":0.013100386},"labels":[],"label_agreement":null},{"id":"W4380148731","doi":"10.1016/j.tsep.2023.101956","title":"Evaluating the environ-economic and exergy-energy impacts of drying carrots in passive and active mode solar dryers","year":2023,"lang":"en","type":"article","venue":"Thermal Science and Engineering Progress","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":29,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Department of Mechanical Engineering, University of Alberta; National Institute of Technology Warangal","keywords":"Exergy; Environmental science; Exergy efficiency; Payback period; Environmental engineering; Photovoltaic system; Waste management; Engineering; Production (economics)","score_opus":0.02570592263507152,"score_gpt":0.26983942500156527,"score_spread":0.24413350236649375,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4380148731","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99865305,0.000049246184,0.0007864465,0.000005631838,0.0000027031622,0.000014111918,0.000060309954,0.000007001567,0.0004214433],"genre_scores_gemma":[0.998725,0.000056695877,0.0005587124,0.0000026529058,8.32847e-7,0.000011844341,0.000051570027,0.000005559225,0.0005870677],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998435,0.000020491214,0.000008374564,0.000032268363,0.0000529532,0.000042480977],"domain_scores_gemma":[0.99965703,0.00021361491,0.000025199035,0.000015278434,0.000062031046,0.000026823058],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00053729303,0.0003996365,0.0005613535,0.00034488016,0.00040076827,0.0006696351,0.0004401357,0.00044193678,0.002306696],"category_scores_gemma":[0.0007249943,0.00021553144,0.00060826284,0.00036040068,0.00025323773,0.0006241495,0.00027877896,0.00040513597,0.00020730631],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.005238409,0.0005611327,0.013600704,0.00048448218,0.00009836368,0.0002716056,0.00013935186,0.26694226,0.69185334,0.0004177674,0.000113138834,0.020279417],"study_design_scores_gemma":[0.0001839247,0.0048960126,0.056104433,0.00002295515,0.00022008453,0.000079355654,0.0005094549,0.3505195,0.5863045,0.00031936413,0.0007751454,0.00006524699],"about_ca_topic_score_codex":0.009018787,"about_ca_topic_score_gemma":0.010980318,"teacher_disagreement_score":0.009018787,"about_ca_system_score_codex":0.0007323456,"about_ca_system_score_gemma":0.00037027485,"threshold_uncertainty_score":0.017932594},"labels":[],"label_agreement":null},{"id":"W4381251534","doi":"10.1590/1981-6723.00623","title":"Optimization of temperature and power density in microwave-assisted hot air oven drying and storage stability of dried apple sticks","year":2023,"lang":"en","type":"article","venue":"Brazilian journal of food technology/Brazilian Journal of Food Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Water content; Moisture; Dehydration; Chemistry; Response surface methodology; Food science; Microwave; Microwave oven; Materials science; Composite material; Chromatography","score_opus":0.013810049978934617,"score_gpt":0.21919484695704075,"score_spread":0.20538479697810613,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4381251534","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99303246,0.0032588637,0.0029460157,0.00003573259,0.000025225872,0.000030007932,0.00010858202,0.000033452172,0.0005296318],"genre_scores_gemma":[0.9909943,0.0016044317,0.006277286,0.00002942266,0.000009232751,0.000040019928,0.00018811127,0.000018239993,0.00083903014],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999879,0.000019099407,0.000013005748,0.000030177214,0.00004382296,0.000014889862],"domain_scores_gemma":[0.9999076,0.000019094052,0.000026544834,0.0000053667086,0.000029838784,0.00001155604],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023983065,0.00030484804,0.00030944977,0.00021518525,0.000120304416,0.00025388369,0.00022022135,0.00017380164,0.00059107196],"category_scores_gemma":[0.00023242296,0.00016753464,0.00025639066,0.00023475099,0.0000738716,0.00023532781,0.00010820082,0.0002539389,0.00016646458],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015744881,0.00003771524,0.00047259315,0.00013690196,0.000011650012,0.00003481987,0.000024797273,0.00021370949,0.99594516,0.000017193333,0.000033293072,0.0029147945],"study_design_scores_gemma":[0.000021272454,0.00082782627,0.021026745,0.000024382942,0.00007331193,0.00015006638,0.00007715405,0.0021930914,0.9735624,0.00002556724,0.0020003489,0.000017785414],"about_ca_topic_score_codex":0.00048488143,"about_ca_topic_score_gemma":0.0015683479,"teacher_disagreement_score":0.00059107196,"about_ca_system_score_codex":0.00013511408,"about_ca_system_score_gemma":0.00009351849,"threshold_uncertainty_score":0.0019773245},"labels":[],"label_agreement":null},{"id":"W4381279855","doi":"10.21203/rs.3.rs-2987986/v1","title":"A Two-Pass Deep Learning System for Monitoring Visual Attributes of Food in Real-time during Fluidized Bed Drying","year":2023,"lang":"en","type":"preprint","venue":"Research Square","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Natural Sciences and Engineering Research Council of Canada; Tertiary Education Trust Fund","keywords":"Artificial intelligence; Computer science; Texture (cosmology); Computer vision; Fluidized bed; Segmentation; Pattern recognition (psychology); Process engineering; Mathematics; Chemistry; Image (mathematics); Engineering","score_opus":0.1273772181118646,"score_gpt":0.38003243590232116,"score_spread":0.2526552177904566,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4381279855","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.57396007,0.0006175382,0.40017563,0.00035201397,0.00024452797,0.00016719705,0.0008076699,0.018718416,0.004956938],"genre_scores_gemma":[0.94602716,0.000090357345,0.049640507,0.00023852552,0.000014941408,0.00007959662,0.00054805365,0.000079785255,0.0032810858],"study_design_codex":"design_other","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998474,0.000010419809,0.0000072525313,0.00006684714,0.00003685719,0.000031184558],"domain_scores_gemma":[0.99978787,0.000046822828,0.000027076914,0.000021037988,0.00009015797,0.000027122425],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034432395,0.0007789402,0.00046932913,0.0004260996,0.00022152555,0.0004428078,0.0011880526,0.00060803076,0.0020137345],"category_scores_gemma":[0.0005949657,0.00029020928,0.00032500576,0.00023107884,0.00019880498,0.0005412677,0.0004810358,0.0005530743,0.00045078652],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0014687298,0.0010906614,0.011516544,0.00027847866,0.00018768165,0.0005849632,0.00016994688,0.23913792,0.1394965,0.0010292412,0.010269711,0.5947696],"study_design_scores_gemma":[0.000012176341,0.00011773718,0.0012731524,0.0000060276398,0.000015663103,0.00002251543,0.0000073247147,0.98593926,0.012011592,0.00020670753,0.00037616587,0.000011633293],"about_ca_topic_score_codex":0.007422226,"about_ca_topic_score_gemma":0.009004961,"teacher_disagreement_score":0.007422226,"about_ca_system_score_codex":0.0007459842,"about_ca_system_score_gemma":0.00058363745,"threshold_uncertainty_score":0.01475805},"labels":[],"label_agreement":null},{"id":"W4381434189","doi":"10.1039/d3fb00080j","title":"Sustainability of drying technologies: system analysis","year":2023,"lang":"en","type":"article","venue":"Sustainable Food Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":60,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada; Fundação de Amparo à Pesquisa do Estado de São Paulo","keywords":"Sustainability; Current (fluid); Business; Environmental economics; Environmental science; Environmental resource management; Engineering; Economics; Biology; Ecology","score_opus":0.010684173428065663,"score_gpt":0.22192591519278776,"score_spread":0.2112417417647221,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4381434189","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.22581653,0.0053067445,0.72588027,0.0030507653,0.000112471556,0.00035250868,0.0019418197,0.00046753132,0.037071247],"genre_scores_gemma":[0.9429744,0.0031292513,0.048192028,0.00013445407,0.00007657922,0.0003473676,0.0006135714,0.00008248544,0.004449843],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9990453,0.00057231996,0.000030845873,0.000112693255,0.00015529513,0.00008348401],"domain_scores_gemma":[0.9988116,0.0008879526,0.0001070996,0.000049287086,0.000115166804,0.000028956812],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015384482,0.0007151779,0.0007596022,0.0013650833,0.0004957984,0.0017678568,0.00058039784,0.0009736648,0.002715161],"category_scores_gemma":[0.002949905,0.0003328993,0.0010842124,0.0015695146,0.0008521999,0.0017258724,0.0014002188,0.0007736544,0.000191533],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000213992,0.00007652051,0.0048678447,0.00023152193,0.00014775408,0.00006012921,0.00013200681,0.885051,0.001162289,0.08553072,0.0014948357,0.021223947],"study_design_scores_gemma":[0.000005942723,0.00005037162,0.0021732552,0.000040200564,0.000040559742,0.000026376347,0.000132421,0.9295524,0.00030248403,0.06433018,0.0033263285,0.000019424102],"about_ca_topic_score_codex":0.010186115,"about_ca_topic_score_gemma":0.005757254,"teacher_disagreement_score":0.010186115,"about_ca_system_score_codex":0.002092033,"about_ca_system_score_gemma":0.0014798717,"threshold_uncertainty_score":0.020253658},"labels":[],"label_agreement":null},{"id":"W4382517863","doi":"10.1016/j.jfoodeng.2023.111634","title":"Simple mathematical modelling to represent air-drying kinetics of potato peel","year":2023,"lang":"en","type":"article","venue":"Journal of Food Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval","funders":"","keywords":"Mass transfer; Biot number; Kinetics; Diffusion; Thermodynamics; Air velocity; Chemistry; Exponential function; Mechanics; Mass transfer coefficient; Materials science; Mathematics; Physics; Classical mechanics; Mathematical analysis","score_opus":0.04421633453386002,"score_gpt":0.23531314286379737,"score_spread":0.19109680832993736,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4382517863","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.18248034,0.002339259,0.78480077,0.00057857664,0.0002917582,0.00021781043,0.0007398326,0.0005456617,0.02800599],"genre_scores_gemma":[0.93105507,0.0017416863,0.037580352,0.00011496095,0.000049232913,0.0002707583,0.00036619505,0.00013095126,0.028690841],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999014,0.00001805899,0.000008606114,0.000022668164,0.000033839304,0.000015447027],"domain_scores_gemma":[0.9998216,0.0000832038,0.000024644347,0.000017548206,0.000044535438,0.00000844834],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026395635,0.0005315165,0.00065633625,0.000401122,0.00034395946,0.00073262624,0.00086163555,0.0012587928,0.0020443518],"category_scores_gemma":[0.000742076,0.00039162845,0.0010254737,0.0003948401,0.00026993637,0.0009235277,0.00036413208,0.00072553626,0.00053065264],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000017852259,0.000033421853,0.0003015478,0.00013409271,0.000016576889,0.00010374646,0.000050120307,0.9727898,0.012870525,0.008665775,0.00025582264,0.0047606975],"study_design_scores_gemma":[0.0000031036395,0.000008993156,0.00010122243,0.0000035854994,0.0000053833037,0.000020114394,0.000004757083,0.99693453,0.0013344483,0.00088404556,0.0006958983,0.0000038509556],"about_ca_topic_score_codex":0.0062903366,"about_ca_topic_score_gemma":0.004220589,"teacher_disagreement_score":0.0062903366,"about_ca_system_score_codex":0.0005619386,"about_ca_system_score_gemma":0.00061062083,"threshold_uncertainty_score":0.012507439},"labels":[],"label_agreement":null},{"id":"W4382727117","doi":"10.1080/07373937.2023.2223278","title":"Coupling Interval Hyper-Active Drying (IHAD) with Instant Controlled Pressure Drop (D.I.C.) to define new swell-drying processes","year":2023,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Swell; Shrinkage; Materials science; Airflow; Pulp and paper industry; Composite material; Thermodynamics","score_opus":0.025732436714295703,"score_gpt":0.2351624749147122,"score_spread":0.2094300382004165,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4382727117","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.5255923,0.00866741,0.44725594,0.00018334895,0.00041708426,0.00057274837,0.00024400876,0.001291696,0.015775347],"genre_scores_gemma":[0.8728434,0.0026669104,0.11944663,0.0002349901,0.00011724741,0.00022899274,0.0001872399,0.00013429247,0.0041402797],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995803,0.000028543427,0.000024724783,0.00014358238,0.00016617563,0.000056688074],"domain_scores_gemma":[0.99982077,0.000047619167,0.00004441105,0.000036141962,0.000028137942,0.00002294634],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003805796,0.0003557025,0.00035236674,0.0003959164,0.00017890033,0.0007247992,0.0006111,0.00034959838,0.0010829484],"category_scores_gemma":[0.00028427338,0.00024908167,0.00039283844,0.00037060224,0.00049060944,0.00077778875,0.0008955431,0.0010125736,0.0003213823],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012429919,0.00012630105,0.00044505481,0.00044805335,0.00002018182,0.000108443906,0.00008541231,0.001744616,0.95463794,0.0041798246,0.0002872846,0.037792582],"study_design_scores_gemma":[0.000038183287,0.00050880754,0.002669346,0.000025571217,0.000039261453,0.0003240462,0.00003511703,0.015428921,0.9634166,0.00080181065,0.016673338,0.000039039376],"about_ca_topic_score_codex":0.00021102585,"about_ca_topic_score_gemma":0.00022840823,"teacher_disagreement_score":0.0010829484,"about_ca_system_score_codex":0.0003471437,"about_ca_system_score_gemma":0.00020761172,"threshold_uncertainty_score":0.00362283},"labels":[],"label_agreement":null},{"id":"W4384067866","doi":"10.1111/jfpe.14410","title":"Comparative evaluation of drying characteristics and antioxidant quality of raspberry by different drying methods","year":2023,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Blowing a raspberry; Anthocyanin; Food science; Chemistry; Freeze-drying; DPPH; Antioxidant capacity; Shelf life; Antioxidant; Vacuum drying; Polyphenol; Scanning electron microscope; Materials science; Chromatography; Composite material; Organic chemistry","score_opus":0.1328517731852184,"score_gpt":0.38068325692749333,"score_spread":0.24783148374227493,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4384067866","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9954841,0.0022154432,0.0016743771,0.000019946034,0.000016461121,0.000021958202,0.00012381238,0.00003208395,0.00041184213],"genre_scores_gemma":[0.9874867,0.0023660709,0.0077981376,0.000055968747,0.000013243354,0.00005298787,0.00044957595,0.00005403492,0.0017231205],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99984956,0.000023891298,0.00001595689,0.00003141734,0.0000565743,0.000022475928],"domain_scores_gemma":[0.9997038,0.00006231667,0.00009050262,0.000019868203,0.0000905185,0.00003292186],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003793372,0.00047266675,0.00031043286,0.0005649156,0.00020884823,0.00021838839,0.00012005528,0.0002140477,0.0006145458],"category_scores_gemma":[0.00044747003,0.00016472457,0.00037640997,0.00045225507,0.0001447555,0.00028597537,0.00013210294,0.00037118475,0.00011492713],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00018227105,0.000029882644,0.00069769524,0.00014230837,0.000020499823,0.00004325289,0.00005803679,0.000068984446,0.99509615,0.000019315206,0.000023428483,0.0036181528],"study_design_scores_gemma":[0.0000133196945,0.00058106537,0.020887887,0.000019285493,0.000101021025,0.0001595819,0.000079760706,0.00055153895,0.97622234,0.000021408954,0.0013448907,0.000018002547],"about_ca_topic_score_codex":0.0006105382,"about_ca_topic_score_gemma":0.001042732,"teacher_disagreement_score":0.0006145458,"about_ca_system_score_codex":0.000113629394,"about_ca_system_score_gemma":0.000081790924,"threshold_uncertainty_score":0.0020558834},"labels":[],"label_agreement":null},{"id":"W4385690318","doi":"10.1016/j.energy.2023.128718","title":"Energy and quality analysis of forced convection air-energy assisted solar timber drying","year":2023,"lang":"en","type":"article","venue":"Energy","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"FPInnovations; University of British Columbia","funders":"","keywords":"Environmental science; Solar energy; Moisture; Meteorology; Daylight; Solar dryer; Water content; Air mass (solar energy); Sunlight; Atmospheric sciences; Environmental engineering; Materials science; Engineering; Thermodynamics; Physics; Optics; Geotechnical engineering; Electrical engineering","score_opus":0.05117935117451521,"score_gpt":0.2607303853770321,"score_spread":0.20955103420251686,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4385690318","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.95084363,0.00023191934,0.042236816,0.000060054444,0.000018153914,0.000032014777,0.00012054845,0.000066977176,0.0063899136],"genre_scores_gemma":[0.99813026,0.0000300191,0.00096900715,0.0000046345453,0.0000013703101,0.000004386055,0.000026888298,0.000008298849,0.0008250129],"study_design_codex":"simulation_or_modeling","study_design_gemma":"observational","domain_scores_codex":[0.99990463,0.000013802688,0.0000027533702,0.000013648284,0.00005082059,0.000014339526],"domain_scores_gemma":[0.99984586,0.00007056913,0.000012894389,0.000013424294,0.00005226144,0.0000050687618],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002557393,0.00016879803,0.0002870787,0.0002074659,0.0002469231,0.000333983,0.00029563392,0.00032513408,0.0013456054],"category_scores_gemma":[0.00044704048,0.00012844666,0.0004150158,0.00025233655,0.00022935227,0.00037313928,0.0001893484,0.00016714165,0.00009618713],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002831638,0.00012770815,0.005589432,0.0000862349,0.000029504825,0.00012968932,0.000053958865,0.8921923,0.08375034,0.0023881171,0.00031233596,0.01505713],"study_design_scores_gemma":[0.000006996183,0.000028717028,0.0030036552,0.0000013006719,0.000003975303,0.000014269327,0.00001280007,0.9864607,0.010152207,0.0002017989,0.00011004258,0.0000034791326],"about_ca_topic_score_codex":0.0046136198,"about_ca_topic_score_gemma":0.0041806772,"teacher_disagreement_score":0.0046136198,"about_ca_system_score_codex":0.00041716464,"about_ca_system_score_gemma":0.00020016379,"threshold_uncertainty_score":0.009173512},"labels":[],"label_agreement":null},{"id":"W4386002834","doi":"10.1016/j.tsep.2023.102074","title":"Experimental study on drying kinetics and thermal modeling of drying Kohlrabi under different solar drying methods","year":2023,"lang":"en","type":"article","venue":"Thermal Science and Engineering Progress","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":17,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Department of Mechanical Engineering, University of Alberta","keywords":"Forced convection; Solar dryer; Thermodynamics; Heat transfer coefficient; Wet-bulb temperature; Relative humidity; Water content; Humidity; Heat transfer; Chemistry; Geotechnical engineering","score_opus":0.0645722626280854,"score_gpt":0.31192718979313533,"score_spread":0.24735492716504992,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386002834","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9937681,0.0005091482,0.0044429456,0.000020622174,0.000014075189,0.000015766665,0.00019829189,0.000051811567,0.0009793],"genre_scores_gemma":[0.9945464,0.00048456006,0.0036307436,0.000013951677,0.000007387587,0.000024727875,0.0001853049,0.000033834727,0.0010731014],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998416,0.000013891533,0.000011657206,0.00004767318,0.000061156796,0.0000240214],"domain_scores_gemma":[0.9996238,0.00017790638,0.000042471926,0.000054414042,0.0000875652,0.000013875956],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003302437,0.0003480698,0.00037457005,0.00018338827,0.00038096748,0.00022746436,0.0003786083,0.00036626574,0.002074784],"category_scores_gemma":[0.0005590671,0.00019283385,0.0003117105,0.00037545827,0.0001982566,0.0005734272,0.00013920163,0.00047543313,0.0002472192],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00024172037,0.000076347605,0.00060373585,0.00017857575,0.0000090185085,0.00004759593,0.000117439755,0.0018543953,0.9922391,0.00016519292,0.00006901603,0.0043977965],"study_design_scores_gemma":[0.000008350888,0.00017733479,0.0020318422,0.000004597469,0.00001376621,0.000041491578,0.000039739105,0.0053416863,0.9918264,0.000038614442,0.00046625952,0.000009969504],"about_ca_topic_score_codex":0.00063889695,"about_ca_topic_score_gemma":0.0007029179,"teacher_disagreement_score":0.002074784,"about_ca_system_score_codex":0.0001866453,"about_ca_system_score_gemma":0.00012728106,"threshold_uncertainty_score":0.0069408417},"labels":[],"label_agreement":null},{"id":"W4386289644","doi":"10.1002/cjce.25081","title":"Mathematical modelling of wheat drying by fractional order and assessment of transport properties","year":2023,"lang":"en","type":"article","venue":"The Canadian Journal of Chemical Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Mathematics; Laplace transform; Water content; Generalization; Function (biology); Mathematical model; Moisture; Applied mathematics; Thermodynamics; Statistics; Mathematical analysis; Physics; Geotechnical engineering; Geology; Meteorology","score_opus":0.03934649920257072,"score_gpt":0.2066245449274984,"score_spread":0.1672780457249277,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386289644","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.22619276,0.00048123288,0.76952785,0.00014424654,0.000034354416,0.00007515697,0.00013891145,0.00025292745,0.0031525595],"genre_scores_gemma":[0.96060246,0.00051383703,0.03458822,0.000036400175,0.00001567521,0.00011439037,0.00009398438,0.00007119289,0.0039637396],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998216,0.000044445915,0.000013175289,0.000040070834,0.000055382192,0.000025232981],"domain_scores_gemma":[0.999527,0.00024122585,0.00009527869,0.00005451057,0.0000717939,0.000010115129],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00057673594,0.00053514406,0.00047525615,0.0005849191,0.0002479784,0.000670149,0.00070775027,0.00076140556,0.00055289664],"category_scores_gemma":[0.0012138394,0.00029638488,0.0011382396,0.0004540527,0.0004076407,0.00088301353,0.0002876357,0.00050455594,0.00014792927],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025492149,0.000034895013,0.00062329747,0.00007345321,0.000020384794,0.00007282344,0.0000656476,0.96149516,0.023862902,0.008328922,0.000088713336,0.005308204],"study_design_scores_gemma":[0.0000017103405,0.000009906734,0.00015066924,0.0000017878785,0.000004270278,0.000014890074,0.000003296142,0.99751794,0.00133701,0.00075536635,0.00019975551,0.0000034596715],"about_ca_topic_score_codex":0.0051718927,"about_ca_topic_score_gemma":0.0029461388,"teacher_disagreement_score":0.0051718927,"about_ca_system_score_codex":0.0008871352,"about_ca_system_score_gemma":0.0005545885,"threshold_uncertainty_score":0.010283589},"labels":[],"label_agreement":null},{"id":"W4386305957","doi":"10.1002/jsfa.12944","title":"Improvement in the quality of frozen dough for fried flour products by electrostatic field‐assisted freezing","year":2023,"lang":"en","type":"article","venue":"Journal of the Science of Food and Agriculture","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China; Government of Jiangsu Province","keywords":"Food science; Congelation; Chemistry; Ice crystals; Materials science; Thermodynamics","score_opus":0.03625571295866149,"score_gpt":0.2700183893021819,"score_spread":0.23376267634352044,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386305957","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9919125,0.00064699125,0.006896552,0.000025596419,0.000014048814,0.000015806416,0.0000688585,0.000024832641,0.00039464407],"genre_scores_gemma":[0.99160624,0.00042285467,0.0074582575,0.000017911923,0.000004226644,0.000009803951,0.000085984946,0.000010452537,0.00038435232],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999219,0.000008599734,0.0000034768475,0.000017391218,0.000035487425,0.000013077673],"domain_scores_gemma":[0.9999378,0.000013998575,0.000017214403,0.000004476667,0.00002129926,0.0000051896836],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026875534,0.0002383428,0.00014241203,0.000142085,0.00012539598,0.00018657502,0.0001615532,0.00016750461,0.00058538205],"category_scores_gemma":[0.00019610803,0.00007590339,0.00022996735,0.00012582165,0.00013922923,0.0002870669,0.00011262627,0.00022715206,0.000055981895],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014302405,0.000038223698,0.001154989,0.000096297845,0.000010915737,0.000029909019,0.000023766112,0.0008687009,0.99222684,0.00007316681,0.000048702383,0.0052855606],"study_design_scores_gemma":[0.00001864298,0.00054245815,0.008629229,0.000011418168,0.000028509141,0.00007088211,0.000029416728,0.0073242188,0.9825601,0.000057087684,0.0007203035,0.000007731786],"about_ca_topic_score_codex":0.0008458509,"about_ca_topic_score_gemma":0.0011966171,"teacher_disagreement_score":0.0008458509,"about_ca_system_score_codex":0.00019866439,"about_ca_system_score_gemma":0.000109925924,"threshold_uncertainty_score":0.0019583106},"labels":[],"label_agreement":null},{"id":"W4386616257","doi":"10.1016/j.renene.2023.119291","title":"Drying characteristic, sustainability, and 4E (energy, exergy, and enviro-economic) analysis of dried date fruits using indirect solar-electric dryer: An experimental investigation","year":2023,"lang":"en","type":"article","venue":"Renewable Energy","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":35,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Yunnan Normal University; Innovation, Science and Economic Development Canada","keywords":"Exergy; Solar dryer; Payback period; Exergy efficiency; Thermal diffusivity; Environmental science; Mass fraction; Solar energy; Chemistry; Environmental engineering; Animal science; Thermodynamics; Physics","score_opus":0.03250940126202452,"score_gpt":0.24616673236750375,"score_spread":0.21365733110547924,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386616257","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99839574,0.00014656554,0.0010204794,0.0000053772224,0.0000030564713,0.0000067594165,0.00015147046,0.0000083003915,0.00026220692],"genre_scores_gemma":[0.9966415,0.0002902734,0.0022217906,0.0000073676733,0.0000031501638,0.000014395834,0.00018083677,0.000010618053,0.000629894],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99992454,0.0000050344006,0.0000057364855,0.00002284609,0.000031288637,0.000010590407],"domain_scores_gemma":[0.99990153,0.000030809686,0.000022786271,0.000009958544,0.000024145147,0.000010681614],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018671097,0.00027527308,0.00031735082,0.00032641526,0.00017671935,0.00022683457,0.00021283804,0.00021276092,0.0006914697],"category_scores_gemma":[0.00018887199,0.00014725642,0.00036500546,0.0004401275,0.00017582688,0.0002930114,0.00013129582,0.00034505312,0.000101527454],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000108444765,0.00002262869,0.0014475369,0.000061959436,0.000008267366,0.00006159064,0.00004226838,0.0005110225,0.9959067,0.000039679002,0.000014126615,0.0017756916],"study_design_scores_gemma":[0.000007749618,0.00032388754,0.02935301,0.0000044993667,0.00002825074,0.000071773655,0.000063331216,0.0030703612,0.9666921,0.0000320549,0.00033979045,0.000013266995],"about_ca_topic_score_codex":0.00055287505,"about_ca_topic_score_gemma":0.0010021009,"teacher_disagreement_score":0.0006914697,"about_ca_system_score_codex":0.00014333516,"about_ca_system_score_gemma":0.00006879488,"threshold_uncertainty_score":0.0023131967},"labels":[],"label_agreement":null},{"id":"W4386687785","doi":"10.1080/07373937.2023.2254365","title":"Temperature control for microwave vacuum drying of raspberries","year":2023,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Microwave; Vacuum drying; Materials science; Microwave power; Vacuum chamber; Analytical Chemistry (journal); Chemistry; Composite material; Physics; Freeze-drying; Chromatography","score_opus":0.01827134385201888,"score_gpt":0.2300680825039531,"score_spread":0.2117967386519342,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386687785","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96578395,0.0016874735,0.030824777,0.000056234738,0.00003801627,0.000046108613,0.000120762,0.00023839521,0.0012042596],"genre_scores_gemma":[0.97953767,0.0006680942,0.018691605,0.000028920906,0.000009347885,0.00005465847,0.00011608136,0.000043669308,0.0008499995],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998672,0.00001377499,0.000010275799,0.00004777107,0.000045057222,0.000015912008],"domain_scores_gemma":[0.9998646,0.000030763982,0.000038775477,0.000018516685,0.00004021428,0.000007204744],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00024420788,0.00023506318,0.00016932451,0.00016417606,0.00017259558,0.00022498389,0.00024474913,0.00015062584,0.0005801995],"category_scores_gemma":[0.0003782699,0.00015359666,0.00018599276,0.00020237957,0.00015900255,0.0002883144,0.0001328519,0.00036502513,0.000103676015],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006351121,0.000014256245,0.00028929004,0.00007106111,0.00000410334,0.00001577771,0.000027075539,0.0004902789,0.99406695,0.000080612146,0.00006138587,0.0048156055],"study_design_scores_gemma":[0.0000064428104,0.000095832365,0.002293,0.000005085312,0.000010261353,0.000032947148,0.000013879294,0.004017287,0.9921721,0.000028460243,0.0013177623,0.000006848552],"about_ca_topic_score_codex":0.00067399396,"about_ca_topic_score_gemma":0.0010590708,"teacher_disagreement_score":0.00067399396,"about_ca_system_score_codex":0.000201008,"about_ca_system_score_gemma":0.00011690575,"threshold_uncertainty_score":0.001940906},"labels":[],"label_agreement":null},{"id":"W4386706645","doi":"10.1016/j.seta.2023.103430","title":"On-farm grain drying system sustainability: Current energy and carbon footprint assessment with potential reform measures","year":2023,"lang":"en","type":"article","venue":"Sustainable Energy Technologies and Assessments","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Lethbridge College","funders":"","keywords":"Carbon footprint; Sustainability; Greenhouse gas; Environmental science; Efficient energy use; Grain drying; Agricultural engineering; Tonne; Energy consumption; Work (physics); Scale (ratio); Environmental economics; Business; Waste management; Engineering; Economics","score_opus":0.01159766348007483,"score_gpt":0.24766679168814656,"score_spread":0.23606912820807174,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4386706645","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.93680906,0.0013117561,0.025680488,0.0018646712,0.00006177955,0.00037528502,0.0010934904,0.00021324365,0.032590296],"genre_scores_gemma":[0.9868326,0.00056469865,0.009397627,0.00011493619,0.000012902939,0.0000583237,0.0005332263,0.000034278924,0.0024514052],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.99828535,0.0006923778,0.000052714306,0.00017403446,0.0005761147,0.00021941768],"domain_scores_gemma":[0.9982127,0.0004632807,0.00022607544,0.00030968882,0.00067328825,0.00011492128],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.003705844,0.00054714177,0.00073271635,0.00051457755,0.0006115547,0.0023468449,0.00140645,0.0013437574,0.00361937],"category_scores_gemma":[0.0035271018,0.00026299548,0.0007757502,0.001447544,0.0007375059,0.0030398401,0.00083745416,0.0007203189,0.00035130695],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.004091113,0.0034805164,0.08555801,0.0017129978,0.0008461221,0.0001884188,0.000361452,0.37071806,0.048039798,0.030391144,0.005652912,0.4489594],"study_design_scores_gemma":[0.0005114948,0.0064737615,0.21225291,0.00049774133,0.0011488928,0.00014785519,0.0032054028,0.592047,0.09349069,0.039327353,0.050703567,0.00019339884],"about_ca_topic_score_codex":0.0142816575,"about_ca_topic_score_gemma":0.033629984,"teacher_disagreement_score":0.0142816575,"about_ca_system_score_codex":0.004276724,"about_ca_system_score_gemma":0.002857902,"threshold_uncertainty_score":0.03102994},"labels":[],"label_agreement":null},{"id":"W4387262052","doi":"10.1016/j.tsep.2023.102157","title":"Mathematical modeling and regression analysis using MATLAB for optimization of microwave drying efficiency of banana","year":2023,"lang":"en","type":"article","venue":"Thermal Science and Engineering Progress","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Regina","funders":"Aligarh Muslim University; King Saud University","keywords":"Analytical Chemistry (journal); Cube root; Moisture; Materials science; Diffusion; Microwave; Coefficient of determination; Water content; Mathematics; SPHERES; Activation energy; Thermal diffusivity; Cube (algebra); Chemistry; Composite material; Thermodynamics; Geometry; Chromatography; Statistics; Physics","score_opus":0.03423220502286999,"score_gpt":0.2573898749758467,"score_spread":0.2231576699529767,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4387262052","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.037369892,0.0009115264,0.94137365,0.0002831422,0.0000942766,0.00032743253,0.0020575286,0.010548324,0.007034154],"genre_scores_gemma":[0.19823226,0.0016177106,0.7857997,0.000113318194,0.000023396176,0.0022415947,0.0016543401,0.0015731901,0.00874459],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99956137,0.00012596941,0.000050648145,0.000078909536,0.00013500248,0.000048091464],"domain_scores_gemma":[0.9987974,0.00083777023,0.00010093051,0.000046874196,0.00020433488,0.000012638864],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0019787955,0.001446469,0.00088638364,0.00082781725,0.00037278034,0.000928529,0.00087143504,0.0007470153,0.010851042],"category_scores_gemma":[0.003383706,0.0006335383,0.0011628823,0.00076419296,0.00022084691,0.0005749363,0.00069374556,0.0015065186,0.0024204738],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00025371075,0.00029619783,0.0038240247,0.0024586455,0.00031447905,0.00047765177,0.0004195442,0.76956624,0.04261279,0.013397767,0.009785241,0.15659365],"study_design_scores_gemma":[0.000021219103,0.000084930085,0.0008398219,0.000060971277,0.000037327016,0.00005535669,0.000055311462,0.9750871,0.011406163,0.0013387712,0.010982945,0.000030104802],"about_ca_topic_score_codex":0.0048925322,"about_ca_topic_score_gemma":0.0053568697,"teacher_disagreement_score":0.010851042,"about_ca_system_score_codex":0.00049266085,"about_ca_system_score_gemma":0.0015330921,"threshold_uncertainty_score":0.03630042},"labels":[],"label_agreement":null},{"id":"W4388660618","doi":"10.1007/s11947-023-03224-9","title":"Predicting Bulk Density of Dehydrated Food Products: A Comparative Study of Three Machine Learning Techniques, Potential Opportunities, and Limitations of Artificial Intelligence","year":2023,"lang":"en","type":"article","venue":"Food and Bioprocess Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Ottawa; Université Laval","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Extreme learning machine; Support vector machine; Machine learning; Artificial intelligence; Water content; Bulk density; Biological system; Computer science; Mathematics; Artificial neural network; Process engineering; Engineering; Environmental science; Soil science","score_opus":0.15753418162320934,"score_gpt":0.2721953841484806,"score_spread":0.11466120252527126,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4388660618","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.90780485,0.0022818933,0.08710231,0.00019376585,0.00002374799,0.000037565413,0.00017418174,0.0002450708,0.0021366691],"genre_scores_gemma":[0.96776164,0.00091362087,0.030582417,0.000023750235,0.000013584133,0.000014435556,0.00016338943,0.000022903809,0.0005042448],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.99968743,0.00010810742,0.00002255116,0.00006689715,0.000095396914,0.00001969652],"domain_scores_gemma":[0.99750274,0.0018890301,0.00015808368,0.00009287271,0.00031946725,0.00003781232],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0018832585,0.00058361795,0.0005929597,0.0014041334,0.00023322989,0.00081949343,0.0005336539,0.00048529156,0.00038352024],"category_scores_gemma":[0.0029146413,0.00018477911,0.00062165904,0.00093120954,0.0002677732,0.0010501582,0.00025267724,0.00034213357,0.00012340328],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0014888712,0.0008420559,0.21250571,0.00046866573,0.00052171294,0.000099943456,0.00038967674,0.24135011,0.036044065,0.0014685813,0.00055123033,0.5042694],"study_design_scores_gemma":[0.000019151388,0.0005519026,0.041116886,0.000021446864,0.00014112135,0.000092390896,0.00013082857,0.938592,0.01776465,0.00090435136,0.0006280059,0.000037170754],"about_ca_topic_score_codex":0.00576658,"about_ca_topic_score_gemma":0.0048036347,"teacher_disagreement_score":0.00576658,"about_ca_system_score_codex":0.00043664608,"about_ca_system_score_gemma":0.00031486904,"threshold_uncertainty_score":0.011466026},"labels":[],"label_agreement":null},{"id":"W4389670482","doi":"10.1007/s00226-023-01517-y","title":"Solar drying of timber in Harbin, China","year":2023,"lang":"en","type":"article","venue":"Wood Science and Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"Fundamental Research Funds for the Central Universities; National Natural Science Foundation of China","keywords":"Solar dryer; Environmental science; Wood drying; Shrinkage; Solar energy; Meteorology; Atmospheric sciences; Weibull distribution; Water content; Moisture; Engineering; Materials science; Mathematics; Geography; Composite material; Geotechnical engineering; Statistics; Physics","score_opus":0.015395165669872446,"score_gpt":0.22691200983837745,"score_spread":0.211516844168505,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389670482","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99868613,0.00005083636,0.000097576914,0.000017943228,0.0000021890976,0.0000029825403,0.00008575123,0.0000069005405,0.0010496482],"genre_scores_gemma":[0.99914336,0.000037407957,0.00007562916,0.0000036353442,0.0000015180538,0.0000019725198,0.00007849143,0.0000015199862,0.0006564547],"study_design_codex":"observational","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999652,0.0000030337158,0.0000013949483,0.000009148055,0.000009448919,0.000011774789],"domain_scores_gemma":[0.99997866,0.0000045965635,0.000003832936,0.000002278856,0.0000058990313,0.000004832977],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008184655,0.00014256012,0.00022447457,0.000358751,0.00061658566,0.00031032693,0.00021869596,0.00021206525,0.00078634155],"category_scores_gemma":[0.00005477309,0.000078815334,0.0001761173,0.0004723276,0.00015787793,0.00017825906,0.00016474217,0.0000815694,0.000055453853],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008041647,0.00062683085,0.612243,0.0004240468,0.00031432195,0.0056188405,0.0018074116,0.16582334,0.10991654,0.0025357057,0.0049788957,0.094906874],"study_design_scores_gemma":[0.000014850368,0.000043469285,0.95572865,0.000005666628,0.000025045962,0.000115203286,0.0006800771,0.03774282,0.0037399854,0.00018389324,0.0017091015,0.000011205745],"about_ca_topic_score_codex":0.06974585,"about_ca_topic_score_gemma":0.13257055,"teacher_disagreement_score":0.06974585,"about_ca_system_score_codex":0.0009390147,"about_ca_system_score_gemma":0.0005216813,"threshold_uncertainty_score":0.13867974},"labels":[],"label_agreement":null},{"id":"W4389916326","doi":"10.1080/07373937.2023.2292685","title":"Enhancement of heat and mass transfer in drying systems for bio-economy and sustainable development","year":2023,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Sustainable development; Process engineering; Environmental science; Biochemical engineering; Engineering; Business; Waste management; Political science","score_opus":0.022264772211129463,"score_gpt":0.22295316622612185,"score_spread":0.2006883940149924,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389916326","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.22686568,0.06342059,0.64844126,0.0019318718,0.0010004169,0.00049868476,0.00063844584,0.00066052587,0.05654258],"genre_scores_gemma":[0.90357417,0.036570247,0.043067627,0.00024295152,0.00015761856,0.00043989607,0.00030299163,0.00009925153,0.015545295],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.999848,0.000029836692,0.0000069863127,0.000034673674,0.00005868857,0.000021821746],"domain_scores_gemma":[0.9999205,0.000046644873,0.000010505425,0.0000059043223,0.000013511843,0.0000029815285],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036615974,0.0004544517,0.00057562965,0.0002716232,0.0003645588,0.000757617,0.0006441281,0.0008613175,0.0025122757],"category_scores_gemma":[0.00048475782,0.00028616164,0.0006630171,0.00044201408,0.000465952,0.001532655,0.00046307742,0.00085430575,0.00052297075],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001704962,0.00027514657,0.0013961135,0.003725349,0.00008598618,0.0005324103,0.00036240256,0.43547893,0.34750214,0.109684676,0.004283941,0.09650242],"study_design_scores_gemma":[0.000045893124,0.0002959066,0.001456442,0.0001777504,0.000058506506,0.00033425156,0.00010801184,0.84971887,0.08938301,0.018864725,0.03949392,0.000062676496],"about_ca_topic_score_codex":0.0010609289,"about_ca_topic_score_gemma":0.00082900055,"teacher_disagreement_score":0.0025122757,"about_ca_system_score_codex":0.00051848136,"about_ca_system_score_gemma":0.000354745,"threshold_uncertainty_score":0.008404374},"labels":[],"label_agreement":null},{"id":"W4389919760","doi":"10.3390/agriengineering5040150","title":"Harnessing Solar Energy: A Novel Hybrid Solar Dryer for Efficient Fish Waste Processing","year":2023,"lang":"en","type":"article","venue":"AgriEngineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":11,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Solar dryer; Renewable energy; Environmental science; Water content; Food waste; Solar energy; Fish <Actinopterygii>; Moisture; Waste management; Pulp and paper industry; Materials science; Engineering; Ecology; Biology; Composite material; Fishery","score_opus":0.022137708185254942,"score_gpt":0.20571855310393625,"score_spread":0.18358084491868132,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4389919760","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96256727,0.0024010148,0.030098548,0.00021596091,0.00013320631,0.00005026931,0.00030143702,0.00036438348,0.0038678802],"genre_scores_gemma":[0.97697973,0.0010788102,0.017882738,0.0001152588,0.000026049096,0.000047281323,0.00019093118,0.000038861188,0.0036403977],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999187,0.0000053121753,0.000006181508,0.000022113727,0.00003591028,0.000011780239],"domain_scores_gemma":[0.9999752,0.000003984465,0.0000064647857,0.00000294517,0.0000064316155,0.0000049860323],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009115628,0.000256192,0.00026630136,0.0002939381,0.00011862667,0.00027146193,0.0003656031,0.0003684774,0.0009123559],"category_scores_gemma":[0.000086728855,0.00018057314,0.00036286586,0.00026082128,0.00011467774,0.00046086282,0.000308621,0.00031447245,0.00039214548],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000055023338,0.000027359796,0.00020946788,0.0001251945,0.0000105281415,0.00010801863,0.000016719669,0.00042571264,0.9911129,0.00014217682,0.00015995602,0.007606963],"study_design_scores_gemma":[0.000020999032,0.00016389106,0.0012479702,0.00000703825,0.000019776813,0.00021505693,0.000025262121,0.006343769,0.98760915,0.000082715895,0.0042488095,0.000015668114],"about_ca_topic_score_codex":0.00018217768,"about_ca_topic_score_gemma":0.00053512293,"teacher_disagreement_score":0.0009123559,"about_ca_system_score_codex":0.00011335667,"about_ca_system_score_gemma":0.00008628858,"threshold_uncertainty_score":0.003052175},"labels":[],"label_agreement":null},{"id":"W4390109261","doi":"10.1111/jfpe.14524","title":"<scp>Fluidization‐bed</scp> drying and microwave radiation effects on drying rate, fatty acid, protein, and germination of flaxseed","year":2023,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Lethbridge College","funders":"","keywords":"Fluidization; Microwave; Moisture; Fluidized bed; Food science; Fatty acid; Germination; Microwave power; Whey protein; Chemistry; Water content; Materials science; Chromatography; Biochemistry; Botany; Organic chemistry; Biology; Physics","score_opus":0.010529365996749897,"score_gpt":0.20579319896011852,"score_spread":0.19526383296336863,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390109261","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970284,0.0003926249,0.0019454508,0.000023884262,0.0000124201915,0.000015085397,0.0001016879,0.000048871694,0.00043164348],"genre_scores_gemma":[0.9958656,0.0002989815,0.00272921,0.00002480248,0.0000050208455,0.000017095253,0.0001989594,0.000024977326,0.000835399],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99990237,0.000018693097,0.000008495545,0.000023761359,0.000030266836,0.000016476602],"domain_scores_gemma":[0.9998373,0.00006621426,0.00004564096,0.0000124180115,0.000026029777,0.000012398639],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023132819,0.00029936936,0.00021447775,0.00016533764,0.00013231687,0.00022322813,0.00017717456,0.00019001051,0.0013587835],"category_scores_gemma":[0.0002810712,0.00009279592,0.00025695033,0.00016558218,0.00015740354,0.00022784183,0.00011380962,0.0004070074,0.00019349229],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0001212626,0.00002213199,0.000120850105,0.000033606197,0.0000043385076,0.000017109274,0.00000863594,0.000089527086,0.99824715,0.000010352953,0.000020705658,0.0013044003],"study_design_scores_gemma":[0.0000031142563,0.00026642118,0.0026157792,0.000003103068,0.000006549159,0.000028167353,0.00001049376,0.0004530871,0.99627197,0.0000057240677,0.00033148308,0.00000415291],"about_ca_topic_score_codex":0.00077381724,"about_ca_topic_score_gemma":0.0009585018,"teacher_disagreement_score":0.0013587835,"about_ca_system_score_codex":0.00016279025,"about_ca_system_score_gemma":0.000085291016,"threshold_uncertainty_score":0.0045455694},"labels":[],"label_agreement":null},{"id":"W4390605536","doi":"10.1002/9781119982098.ch9","title":"Advances in Freeze Drying to Improve Efficiency and Maintain Quality of Dehydrated Fruit and Vegetable Products","year":2024,"lang":"en","type":"other","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Quality (philosophy); Freeze-drying; Dried fruit; Fresh food; Environmental science; Agricultural engineering; Pulp and paper industry; Product (mathematics); Water content; Moisture; Process engineering; Food science; Engineering; Mathematics; Chemistry; Shelf life","score_opus":0.01959421428134535,"score_gpt":0.26524210748792304,"score_spread":0.2456478932065777,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390605536","genre_codex":"methods","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.11705334,0.07396397,0.603614,0.002452811,0.00062060315,0.0002070042,0.0009317307,0.0020022506,0.19915436],"genre_scores_gemma":[0.56561345,0.10983181,0.2764386,0.00044278862,0.00038461154,0.00012139131,0.0010554343,0.0005814771,0.045530487],"study_design_codex":"design_other","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99985826,0.000021424623,0.000006120756,0.000030258201,0.000075507225,0.000008496224],"domain_scores_gemma":[0.9998512,0.00004721543,0.000022643584,0.00002397341,0.00004761634,0.0000073889337],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046951172,0.00042638628,0.0002566844,0.0005400726,0.00025846116,0.0006123255,0.00041630695,0.00031976833,0.003962752],"category_scores_gemma":[0.00044863345,0.000142468,0.0003962298,0.00070328475,0.00022398563,0.000872975,0.00045667597,0.0005220815,0.00090734864],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012742261,0.00026776906,0.0040314547,0.002545523,0.000081225946,0.000312344,0.00020263124,0.10113056,0.17394878,0.10971412,0.013116695,0.59452146],"study_design_scores_gemma":[0.000033765795,0.00026460132,0.0058061704,0.00045195824,0.000111329144,0.00082129723,0.00013072035,0.36305436,0.15429206,0.03533747,0.43961194,0.00008437155],"about_ca_topic_score_codex":0.0024349424,"about_ca_topic_score_gemma":0.003312906,"teacher_disagreement_score":0.003962752,"about_ca_system_score_codex":0.00041534056,"about_ca_system_score_gemma":0.00031721167,"threshold_uncertainty_score":0.013256729},"labels":[],"label_agreement":null},{"id":"W4390629238","doi":"10.1016/j.ijheatmasstransfer.2023.125164","title":"Energy and exergy analysis of drying of potash particles in a pulsation-assisted fluidized bed","year":2024,"lang":"en","type":"article","venue":"International Journal of Heat and Mass Transfer","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"Natural Sciences and Engineering Research Council of Canada; University of Saskatchewan","keywords":"Potash; Fluidized bed; Materials science; Exergy; Economies of agglomeration; Moisture; Composite material; Environmental science; Chemical engineering; Waste management; Metallurgy; Potassium","score_opus":0.019583101998575242,"score_gpt":0.24733160990588976,"score_spread":0.22774850790731452,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390629238","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.996534,0.00008354716,0.0027492163,0.000012779789,0.000005212483,0.000007679125,0.000045855133,0.00000987927,0.00055182475],"genre_scores_gemma":[0.9991825,0.000037231715,0.0003826765,0.0000017026692,8.084289e-7,0.0000034522634,0.000034249617,0.0000023916868,0.00035494327],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999645,0.00000321687,0.0000020602185,0.0000065514087,0.000017952168,0.000005748018],"domain_scores_gemma":[0.9999443,0.000031065872,0.0000049231267,0.0000033131903,0.000012243634,0.0000040991367],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011842177,0.00015796769,0.0002994961,0.00021469686,0.00022234977,0.00023649767,0.0002162952,0.0001935198,0.000859717],"category_scores_gemma":[0.00015728097,0.00010060554,0.00035555827,0.00018003298,0.00021133233,0.0002683109,0.0001282841,0.00021882464,0.00006752595],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010216337,0.00022710086,0.010698026,0.0002601897,0.000058308633,0.00039131954,0.00011826144,0.1820575,0.7844087,0.0011398701,0.00017159498,0.019447384],"study_design_scores_gemma":[0.000043234384,0.0005727508,0.03960749,0.000006700881,0.000037236547,0.000079368445,0.00012313394,0.6560484,0.302687,0.0003423677,0.0004309638,0.000021384578],"about_ca_topic_score_codex":0.0022255522,"about_ca_topic_score_gemma":0.0022758523,"teacher_disagreement_score":0.0022255522,"about_ca_system_score_codex":0.000245174,"about_ca_system_score_gemma":0.00015992991,"threshold_uncertainty_score":0.0044252276},"labels":[],"label_agreement":null},{"id":"W4390670868","doi":"10.3390/foods13020197","title":"A High-Efficiency Radio-Frequency-Assisted Hot-Air Drying Method for the Production of Restructured Bitter Melon and Apple Chips","year":2024,"lang":"en","type":"article","venue":"Foods","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":18,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China","keywords":"Melon; Polyphenol oxidase; Dehydration; Food science; Chemistry; Water content; Shrinkage; Polyphenol; Horticulture; Pulp and paper industry; Materials science; Antioxidant; Composite material; Biology","score_opus":0.031930273279743696,"score_gpt":0.2671960434219432,"score_spread":0.23526577014219952,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390670868","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.961627,0.004186023,0.032669302,0.000045844437,0.00005128999,0.000065352186,0.000114310635,0.00007654031,0.0011643323],"genre_scores_gemma":[0.9654695,0.001993305,0.030043952,0.00005453814,0.000009917141,0.000040632327,0.00014936819,0.00002366625,0.0022150779],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999416,0.000008313465,0.0000057662955,0.000018194889,0.000018987852,0.0000071835834],"domain_scores_gemma":[0.9999627,0.000006730415,0.000014259844,0.000004515244,0.0000066536018,0.0000051001707],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001449804,0.00037273148,0.0001282852,0.00025774678,0.000108400236,0.00013443579,0.00018721868,0.00015543865,0.0005826168],"category_scores_gemma":[0.00009508902,0.00011510754,0.00024150206,0.00014470487,0.000100255405,0.00023043684,0.00012863272,0.00024364298,0.00012677305],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000141515775,0.0000067114524,0.000097391996,0.000040031508,0.000003919384,0.000034304503,0.000010079417,0.000029358931,0.997424,0.000020833555,0.000010323553,0.002308859],"study_design_scores_gemma":[0.0000060802827,0.00023017949,0.0064351396,0.00000900172,0.00003163177,0.00039384724,0.000026634032,0.0009618222,0.99005973,0.000012515662,0.0018218284,0.000011425652],"about_ca_topic_score_codex":0.00028963046,"about_ca_topic_score_gemma":0.0010348369,"teacher_disagreement_score":0.0005826168,"about_ca_system_score_codex":0.00005948546,"about_ca_system_score_gemma":0.00007345616,"threshold_uncertainty_score":0.0019490123},"labels":[],"label_agreement":null},{"id":"W4390755671","doi":"10.1016/j.renene.2024.120005","title":"Experimental evaluation of performance, drying and thermal parameters of guava slabs dried in a forced convection indirect solar dryer without and with thermal energy storage","year":2024,"lang":"en","type":"article","venue":"Renewable Energy","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":26,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Department of Mechanical Engineering, University of Alberta; National Institute of Technology Warangal","keywords":"Thermal diffusivity; Solar dryer; Forced convection; Water content; Moisture; Thermal; Thermal energy storage; Materials science; Convection; Thermodynamics; Environmental science; Mathematics; Horticulture; Composite material; Physics; Engineering; Geotechnical engineering","score_opus":0.0256695054043244,"score_gpt":0.2287073283362249,"score_spread":0.2030378229319005,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4390755671","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998884,0.000051841427,0.0006497441,0.0000049151354,0.000004486987,0.0000045255747,0.00010067316,0.000020753732,0.00027901924],"genre_scores_gemma":[0.9983834,0.000058111735,0.0008836101,0.000004726535,0.0000018535449,0.000009602791,0.00011107008,0.00001328978,0.000534435],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99988735,0.000009037919,0.000008402643,0.000033889268,0.000036540132,0.000024739857],"domain_scores_gemma":[0.999796,0.000057106932,0.000021124368,0.000035416826,0.000072743554,0.000017743008],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019115316,0.00027680636,0.00044529972,0.00015997949,0.00039393854,0.00022967243,0.00028056785,0.0003081732,0.0013175714],"category_scores_gemma":[0.000356989,0.00016331593,0.0002962109,0.00024695136,0.00024409151,0.00025736075,0.00019545728,0.00030531164,0.00023747695],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005869051,0.00006981972,0.001329594,0.00007974559,0.000011770273,0.00004396349,0.00010351289,0.0017546329,0.9931573,0.000050878014,0.000050343617,0.0027616024],"study_design_scores_gemma":[0.000020289517,0.0005252352,0.012043846,0.000005119495,0.000034654728,0.000046796493,0.00008341366,0.004366489,0.98238105,0.000025261646,0.00045609748,0.00001171501],"about_ca_topic_score_codex":0.0017309817,"about_ca_topic_score_gemma":0.0025326612,"teacher_disagreement_score":0.0017309817,"about_ca_system_score_codex":0.00020904347,"about_ca_system_score_gemma":0.00021402852,"threshold_uncertainty_score":0.004407704},"labels":[],"label_agreement":null},{"id":"W4391843987","doi":"10.1080/07373937.2024.2317081","title":"Evolution of control strategies toward Intelligent drying","year":2024,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Dalhousie University","funders":"","keywords":"Control (management); Process engineering; Computer science; Environmental science; Business; Engineering; Artificial intelligence","score_opus":0.0223989472693572,"score_gpt":0.24309859245759505,"score_spread":0.22069964518823784,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4391843987","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.28390977,0.00032863615,0.692837,0.00048367787,0.00008268671,0.00006976225,0.00003590906,0.00038874563,0.0218637],"genre_scores_gemma":[0.9686034,0.00011419195,0.028537428,0.00006192212,0.000009998089,0.00004618372,0.000023565402,0.00004180357,0.0025615143],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99979717,0.000063243584,0.000008953541,0.000050055656,0.000042250336,0.0000384621],"domain_scores_gemma":[0.99913055,0.00042141852,0.00012788556,0.00009417019,0.00016686137,0.000059148548],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007035449,0.0006680943,0.0004042747,0.00050738914,0.00040777793,0.0011651969,0.0007677517,0.0010672768,0.0019805462],"category_scores_gemma":[0.0034192137,0.00039023985,0.0004168456,0.00023992373,0.0008543545,0.0008216881,0.0008268148,0.0006741247,0.00024479046],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000050642444,0.00007975218,0.001170156,0.000047554033,0.00003927904,0.00011558214,0.00018086963,0.9124644,0.013067045,0.04190407,0.00057883305,0.030301727],"study_design_scores_gemma":[0.00000900917,0.000033094795,0.00019132064,0.000004586423,0.0000060573366,0.000018789977,0.000025243164,0.99032533,0.0010958592,0.007859605,0.0004255468,0.0000055578244],"about_ca_topic_score_codex":0.0022274253,"about_ca_topic_score_gemma":0.0012592665,"teacher_disagreement_score":0.0022274253,"about_ca_system_score_codex":0.00066667754,"about_ca_system_score_gemma":0.00052840234,"threshold_uncertainty_score":0.0066255927},"labels":[],"label_agreement":null},{"id":"W4392092798","doi":"10.15376/frc.2005.1.129","title":"A Hybrid Drying Process: Cylinder Drying with Through Air After-drying","year":2005,"lang":"en","type":"article","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"McGill University","funders":"","keywords":"Process (computing); Cylinder; Wood drying; Materials science; Process engineering; Pulp and paper industry; Composite material; Mechanical engineering; Computer science; Moisture; Engineering","score_opus":0.01854016768634922,"score_gpt":0.2282792493532385,"score_spread":0.2097390816668893,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392092798","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.44549555,0.0044625234,0.5311207,0.00018434462,0.00051402947,0.0007729989,0.00026945485,0.0023118786,0.0148685565],"genre_scores_gemma":[0.6669034,0.0014740692,0.31286559,0.00017430833,0.00014695908,0.00022897324,0.00031099402,0.00024860902,0.017647166],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9992725,0.00004669767,0.000030571446,0.00020210569,0.00037878417,0.00006927991],"domain_scores_gemma":[0.99973005,0.000039737126,0.00005456492,0.00008401261,0.000058798836,0.00003281596],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005245376,0.0005157664,0.0008671168,0.000727506,0.000585102,0.0011357875,0.0013137138,0.0008957637,0.0017706512],"category_scores_gemma":[0.0003496417,0.00041080525,0.00064417964,0.0006415313,0.00043867744,0.0011275413,0.0010843204,0.0007668487,0.0010202816],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021604846,0.00027207567,0.0008641015,0.00035034397,0.000045727447,0.0002652502,0.00013693197,0.0049211173,0.931703,0.00307744,0.00076050113,0.05738745],"study_design_scores_gemma":[0.00012391993,0.0013618958,0.0056880056,0.000048593683,0.00011708827,0.0019394609,0.00006965923,0.06531384,0.8832357,0.0014694147,0.040516075,0.00011627186],"about_ca_topic_score_codex":0.0007118773,"about_ca_topic_score_gemma":0.0014639768,"teacher_disagreement_score":0.0017706512,"about_ca_system_score_codex":0.0002937028,"about_ca_system_score_gemma":0.00037096208,"threshold_uncertainty_score":0.0059233904},"labels":[],"label_agreement":null},{"id":"W4392347479","doi":"10.1111/jfpe.14568","title":"Preservation of fruits through drying—A comprehensive review of experiments and modeling approaches","year":2024,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":27,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Food science; Chemistry","score_opus":0.15731672233648658,"score_gpt":0.2906297505490334,"score_spread":0.1333130282125468,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392347479","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0028981904,0.9904461,0.0039691883,0.00012930002,0.000102297614,0.00006876759,0.00017890074,0.00004250262,0.0021648281],"genre_scores_gemma":[0.01196236,0.98369724,0.0031804454,0.00007908104,0.00008996127,0.00007636072,0.00018741978,0.000016396201,0.0007108258],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9994111,0.00007954211,0.00009667722,0.00013792646,0.00023994177,0.000034843317],"domain_scores_gemma":[0.9988269,0.0006996178,0.00016132848,0.000048561433,0.00023897167,0.000024595001],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017138785,0.0015595849,0.0023027707,0.0039785854,0.00046323967,0.0018215005,0.0014618776,0.0010545021,0.0033304587],"category_scores_gemma":[0.0018237515,0.0006393773,0.0023205325,0.0035942735,0.0005402971,0.0021731516,0.0007238921,0.00082919403,0.000984165],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00025565014,0.0005695675,0.001620249,0.10941281,0.00064134056,0.00038445235,0.00028335914,0.011412803,0.016666645,0.0083453385,0.007565466,0.8428423],"study_design_scores_gemma":[0.000073718715,0.0025442226,0.011763519,0.04692224,0.0038909863,0.0022123158,0.00077591225,0.020417748,0.05122545,0.0118622,0.84784466,0.00046693484],"about_ca_topic_score_codex":0.002182733,"about_ca_topic_score_gemma":0.0019737582,"teacher_disagreement_score":0.0039785854,"about_ca_system_score_codex":0.00075780915,"about_ca_system_score_gemma":0.0011402722,"threshold_uncertainty_score":0.011141539},"labels":[],"label_agreement":null},{"id":"W4392674562","doi":"10.21203/rs.3.rs-4022808/v1","title":"RETRACTED: Experimental Study of Soybean Drying in a Fluidized Bed Dryer and Simulation of Heat and Mass Transfer Processes using Luikov Model","year":2024,"lang":"en","type":"preprint","venue":"Research Square","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":true,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Lethbridge College","funders":"","keywords":"Mass transfer; Fluidized bed; Heat transfer; Environmental science; Process engineering; Mechanics; Materials science; Waste management; Engineering; Physics","score_opus":0.15478762430991516,"score_gpt":0.3996769908038915,"score_spread":0.24488936649397636,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392674562","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.61388004,0.007304748,0.1216385,0.05668894,0.1384563,0.0005694613,0.013761829,0.015340435,0.032359768],"genre_scores_gemma":[0.87549394,0.0018706586,0.028521309,0.002606354,0.004512322,0.00019437668,0.007496216,0.0018062476,0.07749854],"study_design_codex":"not_applicable","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9992803,0.000105120496,0.000051097406,0.00016024896,0.00033042242,0.0000728088],"domain_scores_gemma":[0.99612206,0.0008038787,0.000102447564,0.0006720204,0.0019392293,0.00036025798],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0015452243,0.00050809985,0.0010762535,0.0006246185,0.0009942377,0.0009079817,0.0024589824,0.0022133295,0.029067855],"category_scores_gemma":[0.006275671,0.0002605829,0.0010764503,0.00067075057,0.0005155558,0.0014964011,0.00079277024,0.0013882497,0.0049037836],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0029168706,0.0011394515,0.0077779875,0.0027369051,0.00027441658,0.0042100106,0.0011515787,0.0434625,0.18112679,0.007117546,0.50541,0.24267597],"study_design_scores_gemma":[0.0008005515,0.0028970686,0.04000802,0.00040049606,0.00040084435,0.0026351255,0.0018284237,0.40194634,0.23851997,0.012333178,0.29773661,0.00049337343],"about_ca_topic_score_codex":0.007957526,"about_ca_topic_score_gemma":0.0031349428,"teacher_disagreement_score":0.029067855,"about_ca_system_score_codex":0.00062643504,"about_ca_system_score_gemma":0.00079822395,"threshold_uncertainty_score":0.09724164},"labels":[],"label_agreement":null},{"id":"W4392974552","doi":"10.1016/j.fbio.2024.103923","title":"Influence of ultrasonic-assisted osmotic dehydration pretreatment on hot air-assisted radio frequency drying of bitter gourd","year":2024,"lang":"en","type":"article","venue":"Food Bioscience","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":21,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China Stem Cell and Translational Research","keywords":"Dehydration; Osmotic dehydration; Bitter gourd; Chemistry; DPPH; Food science; ABTS; Water activity; Horticulture; Water content; Antioxidant; Biochemistry; Traditional medicine; Medicine; Biology","score_opus":0.02752546867907897,"score_gpt":0.2356255960859744,"score_spread":0.20810012740689543,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4392974552","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99876875,0.00036276467,0.00041497534,0.000013880307,0.000008656271,0.000004361106,0.000029690498,0.000007792713,0.00038902028],"genre_scores_gemma":[0.99820113,0.000308847,0.00085461664,0.000016527723,0.0000022550585,0.0000034397933,0.00004576486,0.0000075303005,0.00055978243],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995637,0.0000054539214,0.000003198514,0.000010759156,0.0000110564315,0.000013103368],"domain_scores_gemma":[0.9999356,0.000023829729,0.000014691547,0.0000045053407,0.000014195009,0.000007206205],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009270173,0.0001352431,0.00013877328,0.00007432035,0.000091271264,0.00017864139,0.00009885572,0.00012457564,0.0011489064],"category_scores_gemma":[0.00020505968,0.000080125435,0.000113742135,0.00010253483,0.00012150562,0.00016531778,0.000072612136,0.0002007544,0.00011776199],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000118077805,0.0000070044866,0.00015073403,0.000037183327,0.0000028472073,0.000023046428,0.000022484173,0.00015942854,0.99799347,0.000017428456,0.000013726733,0.0014546379],"study_design_scores_gemma":[0.0000043196515,0.00018052796,0.0042741583,0.0000044660133,0.000014406105,0.000028263055,0.0000507526,0.0011883973,0.9936812,0.0000072155067,0.0005610797,0.0000052718838],"about_ca_topic_score_codex":0.0011839247,"about_ca_topic_score_gemma":0.0033529035,"teacher_disagreement_score":0.0011839247,"about_ca_system_score_codex":0.00011499454,"about_ca_system_score_gemma":0.000112265574,"threshold_uncertainty_score":0.0038434863},"labels":[],"label_agreement":null},{"id":"W4398170417","doi":"10.1080/07373937.2024.2353086","title":"Osmotic dehydration of waxy skinned berries - a review","year":2024,"lang":"en","type":"review","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université Laval; McGill University","funders":"","keywords":"Dehydration; Osmotic dehydration; Food science; Chemistry; Horticulture; Biology; Biochemistry","score_opus":0.061248126209848215,"score_gpt":0.32866027994993224,"score_spread":0.26741215374008404,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4398170417","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0005966773,0.9974809,0.00041515013,0.00009116155,0.00011225163,0.0000075575254,0.000040961753,0.000012846065,0.0012424318],"genre_scores_gemma":[0.0020116812,0.99670404,0.0004893729,0.00005155375,0.00006708441,0.000007714835,0.0000492402,0.0000032328333,0.0006161418],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998832,0.000015059537,0.000018540515,0.000029222952,0.000042708154,0.000011253125],"domain_scores_gemma":[0.9998431,0.00007416666,0.000030425166,0.0000060219913,0.000035944948,0.000010312936],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030931676,0.00093258667,0.0010750679,0.0015838809,0.00025583222,0.0008623123,0.00052850455,0.0006628026,0.0027478808],"category_scores_gemma":[0.00038057615,0.00035202559,0.00070453255,0.0015255429,0.00019670186,0.0010230911,0.0004039133,0.00076897227,0.0012486593],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007810197,0.0001631132,0.000375956,0.07821675,0.0002235401,0.0002754816,0.0001250742,0.0020827767,0.012946557,0.004888667,0.017376613,0.8832475],"study_design_scores_gemma":[0.000011248943,0.00029080937,0.0017510457,0.0054666693,0.0003464636,0.0011509102,0.00009003958,0.00071878947,0.0060162013,0.0014929635,0.9826193,0.00004552092],"about_ca_topic_score_codex":0.0010288438,"about_ca_topic_score_gemma":0.0014774835,"teacher_disagreement_score":0.0027478808,"about_ca_system_score_codex":0.00029076595,"about_ca_system_score_gemma":0.00063625094,"threshold_uncertainty_score":0.009192646},"labels":[],"label_agreement":null},{"id":"W4398767172","doi":"10.1080/07373937.2024.2356177","title":"Toward intelligent food drying: Integrating artificial intelligence into drying systems","year":2024,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":92,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"Natural Sciences and Engineering Research Council of Canada; Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada","keywords":"Process engineering; Artificial intelligence; Food science; Computer science; Engineering; Chemistry","score_opus":0.07655304017302947,"score_gpt":0.2738964517106532,"score_spread":0.19734341153762372,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4398767172","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.016333088,0.016901547,0.9496905,0.002477751,0.0001738712,0.00006553054,0.00008431156,0.00067430886,0.013599082],"genre_scores_gemma":[0.40608317,0.045228176,0.5385025,0.00092308334,0.00038920506,0.00017446412,0.00034707735,0.00019960964,0.0081526525],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9997634,0.00006190267,0.000017781816,0.000053648575,0.00008373945,0.000019530211],"domain_scores_gemma":[0.999696,0.00014149005,0.000040899922,0.00003694951,0.00006855683,0.000016181008],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00071150326,0.0007609867,0.000819157,0.00063965854,0.00033097935,0.001960829,0.0009962764,0.0012677031,0.0012493773],"category_scores_gemma":[0.0009877171,0.00045114977,0.00084266684,0.0006808469,0.0010115925,0.0025212911,0.0011017428,0.0015341612,0.000514164],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007130664,0.000134877,0.0026029125,0.0016476348,0.00017675225,0.00018823607,0.00032662848,0.5484054,0.022985749,0.18341593,0.0036651802,0.23637936],"study_design_scores_gemma":[0.000010524814,0.0000966547,0.0007157976,0.00020105703,0.00005441516,0.000103997016,0.000095007046,0.85944927,0.004834738,0.10492282,0.029473564,0.000042204818],"about_ca_topic_score_codex":0.0015981437,"about_ca_topic_score_gemma":0.0013646004,"teacher_disagreement_score":0.001960829,"about_ca_system_score_codex":0.00066268636,"about_ca_system_score_gemma":0.0007335435,"threshold_uncertainty_score":0.004808128},"labels":[],"label_agreement":null},{"id":"W4400666243","doi":"10.1002/cjce.25395","title":"Kinetics of cashew apple drying through mechanistic models and analysis of the effects of drying conditions on the retention of bioactive compounds","year":2024,"lang":"en","type":"article","venue":"The Canadian Journal of Chemical Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Mass transfer; Moisture; Water activity; Nutraceutical; Chemistry; Water content; Food science; Mathematics; Pulp and paper industry; Thermodynamics; Engineering; Physics; Chromatography","score_opus":0.021065651297149712,"score_gpt":0.20340664946451076,"score_spread":0.18234099816736105,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4400666243","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8915391,0.002454713,0.10059124,0.0002500719,0.00005960536,0.00016961277,0.00044634668,0.00024525542,0.004244058],"genre_scores_gemma":[0.99228984,0.0009915069,0.00458148,0.000026832566,0.0000061809787,0.000110294415,0.0001532762,0.000014057321,0.0018264677],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9998764,0.000015639336,0.000010193165,0.000038633527,0.000037869962,0.000021206284],"domain_scores_gemma":[0.9997719,0.00013140435,0.000039531235,0.000014812116,0.000035444966,0.0000069280136],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005848185,0.0006895853,0.0005326076,0.00031306795,0.00019976779,0.00049315183,0.0006695409,0.00065366604,0.0010701302],"category_scores_gemma":[0.00062658254,0.00025973906,0.0010219349,0.00023525782,0.00025636255,0.0007506866,0.00023053901,0.00060374045,0.00025125002],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00028656574,0.0004747192,0.0032093201,0.0009030815,0.000092246344,0.00029187615,0.00023332285,0.65304387,0.31870264,0.00788883,0.00043514252,0.014438432],"study_design_scores_gemma":[0.000014257432,0.00012931405,0.0010074845,0.000008514638,0.000023100156,0.00003000842,0.000014361225,0.96518344,0.032520857,0.00050026603,0.0005533579,0.000014915918],"about_ca_topic_score_codex":0.0028786396,"about_ca_topic_score_gemma":0.0012203808,"teacher_disagreement_score":0.0028786396,"about_ca_system_score_codex":0.00077883224,"about_ca_system_score_gemma":0.00041766142,"threshold_uncertainty_score":0.005723834},"labels":[],"label_agreement":null},{"id":"W4401902145","doi":"10.1007/978-3-031-51613-9_21","title":"Microwave Osmotic Drying","year":2024,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Microwave; Materials science; Environmental science; Computer science; Telecommunications","score_opus":0.016306813420343062,"score_gpt":0.1627388720024891,"score_spread":0.14643205858214603,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401902145","genre_codex":"other","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.013847445,0.051828414,0.20085359,0.0010851284,0.0032832073,0.00027049752,0.0011773219,0.0049591097,0.72269535],"genre_scores_gemma":[0.028157718,0.01845157,0.032707635,0.00067491765,0.0003210777,0.00014796283,0.0010701907,0.0007212284,0.9177476],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998504,0.0000073727806,0.0000038802723,0.00003728589,0.00008976353,0.0000111920845],"domain_scores_gemma":[0.99996054,0.0000065147606,0.000004463414,0.000009915329,0.000014847386,0.00000372738],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014597013,0.0007591774,0.00056347577,0.0007646948,0.0005407868,0.0006335383,0.0006881026,0.00044316312,0.034946535],"category_scores_gemma":[0.00015073922,0.00039174667,0.00037131322,0.0008476518,0.00028230256,0.0009411658,0.00074335746,0.0011900194,0.022440959],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000067061585,0.000098402736,0.00011374903,0.00072866096,0.00001628068,0.0001433172,0.00011100919,0.00095608924,0.25301677,0.025049204,0.11749127,0.60220814],"study_design_scores_gemma":[0.00000639071,0.00004597232,0.0004983348,0.00007830043,0.00001605958,0.00064089993,0.00003047398,0.0016815808,0.1379996,0.002876278,0.85610723,0.000018794091],"about_ca_topic_score_codex":0.00037915318,"about_ca_topic_score_gemma":0.001073542,"teacher_disagreement_score":0.034946535,"about_ca_system_score_codex":0.00030016617,"about_ca_system_score_gemma":0.00020948944,"threshold_uncertainty_score":0.116907775},"labels":[],"label_agreement":null},{"id":"W4401902723","doi":"10.1007/978-3-031-51613-9_20","title":"Microwave-Vacuum Dehydration in Food Processing","year":2024,"lang":"en","type":"book-chapter","venue":"Food engineering series","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Dehydration; Microwave; Food processing; Food science; Environmental science; Materials science; Computer science; Chemistry; Telecommunications; Biochemistry","score_opus":0.01614997248420281,"score_gpt":0.1729195883763419,"score_spread":0.15676961589213909,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4401902723","genre_codex":"review","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.019575909,0.423549,0.21698298,0.0011189143,0.0039740615,0.00010370504,0.00022589436,0.00096211414,0.33350742],"genre_scores_gemma":[0.06959423,0.20045023,0.04689957,0.00045659617,0.001194838,0.00012852371,0.00031946792,0.00041960878,0.680537],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99991417,0.000008469363,0.0000029875696,0.000018046343,0.000050452854,0.0000059151225],"domain_scores_gemma":[0.9999709,0.000012428486,0.000002646036,0.0000046609402,0.000007700312,0.0000015705618],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0001235494,0.00059078843,0.00049105793,0.00038550515,0.00023271833,0.00050813373,0.0006216988,0.00044758306,0.009161802],"category_scores_gemma":[0.00010472078,0.00037482797,0.0002714539,0.0008089141,0.00031425754,0.0010758343,0.00043249768,0.0007426101,0.003985568],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006830852,0.00015160993,0.00014323604,0.0016682851,0.000028809869,0.00013031036,0.0001496845,0.008477331,0.1298208,0.08041419,0.055303898,0.7236436],"study_design_scores_gemma":[0.000008522551,0.00011458403,0.00083388813,0.00026699883,0.00003218611,0.00067907176,0.00008001811,0.012618063,0.10069435,0.021556318,0.86308503,0.00003095113],"about_ca_topic_score_codex":0.00037425576,"about_ca_topic_score_gemma":0.0009079407,"teacher_disagreement_score":0.009161802,"about_ca_system_score_codex":0.0003269235,"about_ca_system_score_gemma":0.00017107934,"threshold_uncertainty_score":0.030649304},"labels":[],"label_agreement":null},{"id":"W4402226779","doi":"10.3390/app14177861","title":"Effect of Pulsed Electric Field on the Drying Kinetics of Apple Slices during Vacuum-Assisted Microwave Drying: Experimental, Mathematical and Computational Intelligence Approaches","year":2024,"lang":"en","type":"article","venue":"Applied Sciences","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":14,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Danmarks Tekniske Universitet","keywords":"Machine learning; Weibull distribution; Moisture; Artificial neural network; Mean squared error; Artificial intelligence; Support vector machine; Linear regression; Mathematics; Algorithm; Materials science; Computer science; Statistics; Composite material","score_opus":0.05560665527223388,"score_gpt":0.26629268600542416,"score_spread":0.21068603073319028,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402226779","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9779357,0.0011393918,0.019971589,0.000053707645,0.000016982694,0.000021388172,0.00006995271,0.000032008913,0.0007592958],"genre_scores_gemma":[0.9876271,0.0011365765,0.010801725,0.0000146958855,0.000005740783,0.000024291008,0.000060839076,0.00000637606,0.00032265772],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998845,0.000022964286,0.000010691604,0.000024154799,0.000047619884,0.000009980146],"domain_scores_gemma":[0.9997489,0.00014575363,0.000038173977,0.000016722015,0.000045032815,0.000005469492],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00050622225,0.0002051248,0.00024057267,0.0001674449,0.00009495736,0.00028177578,0.00025270614,0.0002627639,0.00036387544],"category_scores_gemma":[0.0006256874,0.000148464,0.00034958404,0.0002698854,0.00021784207,0.00032336803,0.00009598189,0.00042505658,0.00004881936],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013911063,0.00012077282,0.0019915213,0.00040726672,0.000030445337,0.00010370123,0.00010789806,0.013747436,0.9704361,0.00060157117,0.000045076642,0.0122691505],"study_design_scores_gemma":[0.0000099068975,0.00050537684,0.0092637185,0.000019675012,0.000045363075,0.000109675,0.00009422351,0.08623064,0.90277064,0.00031038182,0.0006174043,0.000022901753],"about_ca_topic_score_codex":0.0005428787,"about_ca_topic_score_gemma":0.00057165936,"teacher_disagreement_score":0.0005428787,"about_ca_system_score_codex":0.00014514873,"about_ca_system_score_gemma":0.00011536863,"threshold_uncertainty_score":0.0026772022},"labels":[],"label_agreement":null},{"id":"W4402563322","doi":"10.1016/j.egyr.2024.09.013","title":"Analysis of in-bin low-temperature and high-temperature grain drying in Alberta: Specific energy, carbon costs and policy implications","year":2024,"lang":"en","type":"article","venue":"Energy Reports","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Genome Prairie; Lethbridge College; University of Lethbridge","funders":"Alberta Wheat Commission","keywords":"Bin; Carbon fibers; Materials science; Environmental science; Activation energy; Chemistry; Composite material; Engineering; Physical chemistry; Mechanical engineering","score_opus":0.007306146070850458,"score_gpt":0.21907691293245193,"score_spread":0.21177076686160148,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402563322","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.993397,0.00037000058,0.0005686608,0.00010547953,0.000004622269,0.000035072782,0.00085681747,0.000022692579,0.0046396125],"genre_scores_gemma":[0.9938704,0.00050060934,0.0008892862,0.000027329736,0.0000028810798,0.000008235619,0.0010624297,0.000009037471,0.0036298605],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99963033,0.000026718737,0.0000072308626,0.000035328656,0.00015055407,0.00014982431],"domain_scores_gemma":[0.9997054,0.000045297817,0.000036223086,0.000010220543,0.00014620837,0.00005657591],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043227713,0.00034218203,0.0002427799,0.0009703064,0.0007200959,0.0010684462,0.0008192475,0.00029369353,0.0015556151],"category_scores_gemma":[0.00036931646,0.00017414885,0.00051489426,0.002341747,0.00041327238,0.00029533615,0.00026624373,0.00031023112,0.0001046106],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0019186075,0.0007538251,0.59193337,0.0007774359,0.00036462475,0.0021780971,0.00064506975,0.2643606,0.031879243,0.0068025016,0.0036057716,0.09478083],"study_design_scores_gemma":[0.000035959703,0.00023549139,0.87281704,0.000044846183,0.00014923488,0.00012229476,0.0032478988,0.10834425,0.0063759135,0.00076695054,0.0078069465,0.000053170144],"about_ca_topic_score_codex":0.9405951,"about_ca_topic_score_gemma":0.97275645,"teacher_disagreement_score":0.05940491,"about_ca_system_score_codex":0.027202815,"about_ca_system_score_gemma":0.009736486,"threshold_uncertainty_score":0.19737118},"labels":[],"label_agreement":null},{"id":"W4402651976","doi":"10.1080/07373937.2024.2406170","title":"Inaugural Meeting of International Research Association for Drying Science &amp; Technology, (Macao)","year":2024,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Association (psychology); Political science; Psychology","score_opus":0.07301473501195596,"score_gpt":0.3675463879693985,"score_spread":0.29453165295744255,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402651976","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.041818403,0.087089546,0.043678768,0.11994111,0.2726638,0.0011898039,0.006151428,0.0017404811,0.4257266],"genre_scores_gemma":[0.054378934,0.0202362,0.020257141,0.005323405,0.016677093,0.00045752022,0.003839217,0.00062126573,0.8782091],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9983885,0.00024976314,0.00009317058,0.0002684427,0.00074244634,0.00025763203],"domain_scores_gemma":[0.99664164,0.00014854474,0.00019695071,0.00015672494,0.0021280772,0.0007280318],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0046651093,0.001160753,0.00072995364,0.0014356695,0.0015154183,0.0023502738,0.001140733,0.0021545393,0.050045732],"category_scores_gemma":[0.0025294384,0.00034700753,0.00074759935,0.00061481725,0.0005767681,0.0014167676,0.0020142023,0.0018659604,0.018985117],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0005648508,0.00020191427,0.0025687933,0.0005537901,0.0000327515,0.00020976947,0.0003074839,0.00042593386,0.015577919,0.0068197143,0.8054677,0.1672694],"study_design_scores_gemma":[0.000009657811,0.00010144845,0.0026152323,0.000101003025,0.000013477026,0.000096976866,0.00013205806,0.00046311604,0.001961228,0.0006791164,0.993814,0.000012567159],"about_ca_topic_score_codex":0.004359059,"about_ca_topic_score_gemma":0.008470757,"teacher_disagreement_score":0.050045732,"about_ca_system_score_codex":0.0012011909,"about_ca_system_score_gemma":0.00572083,"threshold_uncertainty_score":0.16741961},"labels":[],"label_agreement":null},{"id":"W4402757376","doi":"10.1002/cjce.25498","title":"Analysis of the composition of Brazilian black soybean seeds and mathematical modelling of intermittent drying and extraction of antioxidant compounds using fractional calculus","year":2024,"lang":"en","type":"article","venue":"The Canadian Journal of Chemical Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Extraction (chemistry); Antioxidant; Composition (language); Calculus (dental); Mathematics; Fractional calculus; Applied mathematics; Chemistry; Chromatography; Organic chemistry; Philosophy; Linguistics; Medicine","score_opus":0.02413852864821079,"score_gpt":0.2222422367423325,"score_spread":0.19810370809412173,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402757376","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.75252706,0.0010626809,0.24229515,0.00015098389,0.00002408976,0.000037173926,0.00013026479,0.00010887393,0.0036637129],"genre_scores_gemma":[0.986602,0.00031164123,0.011866713,0.000012010733,0.000003892589,0.000017852864,0.00003283879,0.000013904846,0.0011392239],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99994457,0.000008972059,0.0000027692413,0.00001459685,0.00002052499,0.000008633548],"domain_scores_gemma":[0.9998907,0.000053274067,0.000028516939,0.0000072271264,0.00001646692,0.0000038963926],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022348348,0.00024049445,0.00026591064,0.00035843442,0.00017972202,0.00035574098,0.00026923238,0.00034389584,0.00041670122],"category_scores_gemma":[0.0004680074,0.00011373194,0.0004838569,0.00024166929,0.0002273629,0.0002934366,0.00013184131,0.00017377929,0.00006187554],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00012551657,0.000069620255,0.005694775,0.00027904275,0.000046274236,0.00045904,0.0001232438,0.59555167,0.3664322,0.009394093,0.00022010804,0.021604465],"study_design_scores_gemma":[0.000003363591,0.00002540923,0.0014873343,0.000003885014,0.000011745563,0.000051014948,0.000012718174,0.9846726,0.012564892,0.00075866055,0.0004024114,0.000005977146],"about_ca_topic_score_codex":0.004515413,"about_ca_topic_score_gemma":0.0024221037,"teacher_disagreement_score":0.004515413,"about_ca_system_score_codex":0.0003710669,"about_ca_system_score_gemma":0.000274412,"threshold_uncertainty_score":0.008978248},"labels":[],"label_agreement":null},{"id":"W4402956537","doi":"10.5376/ijh.2024.14.0032","title":"Effect of Drying Methods on Physicochemical Properties of Hot Pepper","year":2024,"lang":"en","type":"article","venue":"International Journal of Horticulture","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Ethiopian Institute of Agricultural Research","keywords":"Pepper; Environmental science; Chemistry; Pulp and paper industry; Food science; Engineering","score_opus":0.024297013715029757,"score_gpt":0.3236084113513177,"score_spread":0.29931139763628795,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4402956537","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9964568,0.0019368669,0.00078673265,0.000021021231,0.000026070515,0.000027266558,0.00018689265,0.00001828657,0.000540172],"genre_scores_gemma":[0.9926819,0.0018072079,0.0037887045,0.00006175763,0.00001602813,0.000040933093,0.00045837314,0.000028636792,0.0011165338],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9997875,0.000038482794,0.000028995637,0.000048698566,0.00007163354,0.00002472102],"domain_scores_gemma":[0.9996118,0.000118495984,0.000118834694,0.000025781255,0.00007540903,0.000049773313],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00033539007,0.00051728357,0.00031638684,0.00032185542,0.00017803145,0.00036182662,0.00015328136,0.00018185542,0.000999615],"category_scores_gemma":[0.00051405496,0.00018620997,0.0003513721,0.00039640206,0.00013499019,0.00035405287,0.00016151422,0.00043222174,0.00016848913],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00042692295,0.00007993702,0.0016325794,0.00023032479,0.000040271134,0.00008073964,0.00006277842,0.00011774502,0.99367946,0.000016036818,0.000033223987,0.0035999082],"study_design_scores_gemma":[0.000016540951,0.0017296929,0.053035934,0.000035198296,0.0001366225,0.00028352207,0.00016777425,0.0006193184,0.9421657,0.000029799223,0.0017545674,0.000025455394],"about_ca_topic_score_codex":0.0004874927,"about_ca_topic_score_gemma":0.0008269358,"teacher_disagreement_score":0.000999615,"about_ca_system_score_codex":0.000104230436,"about_ca_system_score_gemma":0.00010008318,"threshold_uncertainty_score":0.0033441186},"labels":[],"label_agreement":null},{"id":"W4404376887","doi":"10.3390/foods13223633","title":"Three-Dimensional Characterization of Potatoes Under Different Drying Methods: Quality Optimization for Hybrid Drying Approach","year":2024,"lang":"en","type":"article","venue":"Foods","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Winnipeg; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Quality (philosophy); Characterization (materials science); Freeze-drying; Biochemical engineering; Mathematics; Process engineering; Materials science; Chemistry; Chromatography; Engineering; Nanotechnology; Physics","score_opus":0.08480003714965424,"score_gpt":0.32632180087812446,"score_spread":0.24152176372847023,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404376887","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9215489,0.0007277974,0.076830946,0.000034110835,0.000009994339,0.000023827193,0.00012508547,0.00008528372,0.0006139626],"genre_scores_gemma":[0.96102,0.00068881677,0.037396554,0.000018900859,0.0000029856571,0.000034728375,0.00013850779,0.000022097067,0.00067738525],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989974,0.000010331357,0.000007559087,0.00002725605,0.000047965,0.0000072876337],"domain_scores_gemma":[0.9998535,0.00004325174,0.000037175654,0.000012224369,0.00004770804,0.00000614337],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00034486223,0.0002480983,0.00022316304,0.00022425786,0.00008160169,0.0002961612,0.0001581888,0.00022593577,0.0003508528],"category_scores_gemma":[0.00032481406,0.00019337388,0.00032407232,0.00028203326,0.0001446283,0.0002681173,0.00013842742,0.00021907892,0.00007198386],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007492298,0.0000382733,0.0025794192,0.0001506098,0.000019982937,0.000055930876,0.000079547266,0.016337179,0.97020185,0.00018065008,0.00005102949,0.010230509],"study_design_scores_gemma":[0.000013850906,0.0004032353,0.019060934,0.000016286569,0.00006655483,0.00017987068,0.00013040587,0.25165954,0.7266464,0.00024419022,0.0015362629,0.000042566906],"about_ca_topic_score_codex":0.0007643244,"about_ca_topic_score_gemma":0.0018738393,"teacher_disagreement_score":0.0007643244,"about_ca_system_score_codex":0.00014428765,"about_ca_system_score_gemma":0.00009933273,"threshold_uncertainty_score":0.0018237829},"labels":[],"label_agreement":null},{"id":"W4404641117","doi":"10.1515/cppm-2024-0062","title":"Modeling the kinetics, energy consumption and shrinkage of avocado pear pulp during drying in a microwave assisted dryer","year":2024,"lang":"en","type":"article","venue":"Chemical Product and Process Modeling","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Shrinkage; Pulp (tooth); Thermal diffusivity; PEAR; Pulp and paper industry; Water content; Materials science; Moisture; Composite material; Chemistry; Horticulture; Thermodynamics; Engineering","score_opus":0.033233903296902484,"score_gpt":0.24154152220903163,"score_spread":0.20830761891212915,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4404641117","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.95581084,0.00017397536,0.04296331,0.000018823253,0.000005992069,0.000023150456,0.00011068686,0.0001375483,0.0007556266],"genre_scores_gemma":[0.98979574,0.00015813675,0.008796173,0.0000061691953,0.0000015607931,0.000027921715,0.00008193026,0.000013682522,0.001118724],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99995184,0.0000069107355,0.000004155921,0.000015820098,0.00001579075,0.0000054862708],"domain_scores_gemma":[0.9998723,0.000081884406,0.000018144832,0.0000073328883,0.000016172538,0.0000041476164],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00025076588,0.00028686502,0.0003385407,0.00022106139,0.0001042864,0.00030046765,0.00030206805,0.00039665514,0.00054475426],"category_scores_gemma":[0.0003018746,0.0002566893,0.00045879852,0.00020587191,0.0000858846,0.00032422683,0.00009851328,0.0002504727,0.00013570531],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002273444,0.00014059573,0.005704582,0.00027700615,0.000046763744,0.00020204218,0.00007504706,0.6806824,0.29454786,0.00029561442,0.00010181695,0.017698873],"study_design_scores_gemma":[0.0000067328965,0.00011756034,0.0029076699,0.0000037161706,0.000017148055,0.000029332543,0.0000113383885,0.9588914,0.037768625,0.00006454806,0.00017314464,0.000008751181],"about_ca_topic_score_codex":0.0024043256,"about_ca_topic_score_gemma":0.002587247,"teacher_disagreement_score":0.0024043256,"about_ca_system_score_codex":0.00022857184,"about_ca_system_score_gemma":0.00016175481,"threshold_uncertainty_score":0.00478065},"labels":[],"label_agreement":null},{"id":"W4405398161","doi":"10.1080/07373937.2024.2440803","title":"Influence of osmotic dehydration conditions and finish air drying on the adsorption isotherms of cylindrical apple slices","year":2024,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Osmotic dehydration; Adsorption; Dehydration; Materials science; Chemical engineering; Chemistry; Chromatography; Mass transfer; Engineering; Organic chemistry","score_opus":0.015992758030922944,"score_gpt":0.23398093903101322,"score_spread":0.21798818100009026,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405398161","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985002,0.0005568272,0.0003818698,0.000009065944,0.000006953891,0.0000099149,0.00009847312,0.000008215611,0.00042854043],"genre_scores_gemma":[0.9973456,0.00061552407,0.0013637355,0.000018046292,0.0000046663017,0.000014853665,0.00016990854,0.000011279443,0.0004564654],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998919,0.000015511598,0.000009243937,0.000023335417,0.000037480313,0.000022522669],"domain_scores_gemma":[0.9998754,0.00004514331,0.000025864678,0.000007751497,0.000026632499,0.00001925266],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016623348,0.00031148325,0.00020360044,0.00013393229,0.00011607541,0.00021817486,0.00009786357,0.00012274807,0.0006053373],"category_scores_gemma":[0.00030030843,0.00015962005,0.00018225067,0.00019321428,0.00012310699,0.00023760446,0.00011008747,0.00028608306,0.0000967098],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000796658,0.000010509275,0.0002974378,0.00003265468,0.000005293469,0.000015171186,0.000020948677,0.00008200308,0.99886644,0.000009436457,0.000008280643,0.00057234877],"study_design_scores_gemma":[0.000008789884,0.0003224543,0.02797036,0.00000765922,0.000028255634,0.00006966304,0.000096264994,0.001033018,0.9696065,0.00001878406,0.0008249387,0.000013389265],"about_ca_topic_score_codex":0.001480955,"about_ca_topic_score_gemma":0.0027512948,"teacher_disagreement_score":0.001480955,"about_ca_system_score_codex":0.00013196017,"about_ca_system_score_gemma":0.0001419673,"threshold_uncertainty_score":0.0029446483},"labels":[],"label_agreement":null},{"id":"W4405665404","doi":"10.1080/07373937.2024.2445039","title":"Effects of ultrasonic-assisted osmotic pretreatment on convective air-drying assisted radio frequency drying of apple slices","year":2024,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Ultrasonic sensor; Materials science; Convection; Osmotic dehydration; Composite material; Chemistry; Mass transfer; Chromatography; Meteorology; Acoustics; Physics","score_opus":0.013793614781262132,"score_gpt":0.2301028264747612,"score_spread":0.2163092116934991,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405665404","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9967836,0.0014517304,0.0012128244,0.000023602548,0.000017826202,0.00002025324,0.000045633635,0.000024989431,0.00041946262],"genre_scores_gemma":[0.99527377,0.0011095019,0.0028880043,0.00005171434,0.000008905011,0.000019681935,0.000082787104,0.000013524344,0.0005522149],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99993277,0.000009245179,0.000006432435,0.000017200993,0.000018440196,0.000015848336],"domain_scores_gemma":[0.9999194,0.000017863633,0.000028834385,0.0000061206924,0.000016664002,0.000011019055],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00011108747,0.00032846743,0.00019207489,0.00012603047,0.00007545126,0.00014477373,0.000113667,0.00015476705,0.0005167511],"category_scores_gemma":[0.00018246521,0.00013505161,0.00022844678,0.00010045944,0.00011440229,0.00021092227,0.000107097534,0.00034768853,0.00008102441],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005573381,0.000010911707,0.00008343418,0.00004985699,0.000003906084,0.000020285024,0.00001247037,0.0000318714,0.99868506,0.000009105734,0.00000940832,0.0010279324],"study_design_scores_gemma":[0.0000091752445,0.000386174,0.0051551117,0.000007275812,0.000027971057,0.00005679975,0.000033607837,0.0005028368,0.9931206,0.000008307757,0.00068510603,0.000006955293],"about_ca_topic_score_codex":0.0005067883,"about_ca_topic_score_gemma":0.0011486307,"teacher_disagreement_score":0.0005167511,"about_ca_system_score_codex":0.000072178176,"about_ca_system_score_gemma":0.000108751214,"threshold_uncertainty_score":0.0017286539},"labels":[],"label_agreement":null},{"id":"W4405721796","doi":"10.1080/07373937.2025.2445983","title":"The 2nd Annual Meeting of International Research Association for Drying Science &amp; Technology, (Macao)","year":2024,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Association (psychology); Engineering; Environmental science; Psychology","score_opus":0.051559008598155875,"score_gpt":0.3540323238846582,"score_spread":0.30247331528650234,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4405721796","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.032746885,0.088777736,0.03430759,0.08914733,0.3564786,0.0013121722,0.0047817,0.0015438778,0.3909041],"genre_scores_gemma":[0.03952734,0.02615691,0.014029434,0.0046206885,0.020583745,0.0003953496,0.0030491936,0.00061600015,0.8910214],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9987173,0.0002031628,0.00007092306,0.0002040998,0.0006047081,0.00019975341],"domain_scores_gemma":[0.9977773,0.00014628963,0.00014262692,0.000104674895,0.0013199913,0.00050910097],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.003982085,0.0012909754,0.00094228546,0.0014865502,0.0014475432,0.0026698464,0.0012465953,0.0025941767,0.055749193],"category_scores_gemma":[0.0024720244,0.00035418774,0.00084911374,0.00061962457,0.0006731373,0.0014231097,0.0017731696,0.0019769329,0.026935518],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004702308,0.00020696066,0.0016835058,0.00056072517,0.00003692244,0.00023476867,0.00017363002,0.0006127438,0.010603714,0.0035933587,0.80101067,0.1808128],"study_design_scores_gemma":[0.000011718837,0.00011540746,0.0017303792,0.00012316875,0.000015189299,0.000116102055,0.00010281021,0.00046588405,0.0019537534,0.0006577955,0.9946907,0.000016972626],"about_ca_topic_score_codex":0.0035900427,"about_ca_topic_score_gemma":0.0079760365,"teacher_disagreement_score":0.055749193,"about_ca_system_score_codex":0.0012783793,"about_ca_system_score_gemma":0.0042676954,"threshold_uncertainty_score":0.18649966},"labels":[],"label_agreement":null},{"id":"W4406345908","doi":"10.1080/07373937.2024.2438359","title":"Comparative study of interval highly activated drying versus continue and intermittent convection drying processes","year":2025,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Tempering; Process engineering; Shrinkage; Spray drying; Environmental science; Materials science; Engineering; Composite material","score_opus":0.0386712560152435,"score_gpt":0.28739323897615293,"score_spread":0.24872198296090942,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406345908","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9783125,0.0041652787,0.012854187,0.000039376966,0.00005858747,0.000037654154,0.00012569208,0.00011814087,0.0042885896],"genre_scores_gemma":[0.9922233,0.0014199256,0.0050358837,0.000014469779,0.000017899667,0.000017584505,0.00010205798,0.000025106907,0.0011437874],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99974185,0.000025995492,0.0000124489825,0.0000637697,0.0001188276,0.00003716232],"domain_scores_gemma":[0.9995821,0.00020002764,0.000050668325,0.000038372433,0.000095429175,0.000033425138],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004335658,0.00025196874,0.00041622776,0.0004452282,0.00019977217,0.0005709262,0.0004475549,0.00031917528,0.0018233255],"category_scores_gemma":[0.00072755734,0.000096733595,0.0004903404,0.00043160972,0.0001600625,0.0008363222,0.00022839427,0.0004048885,0.00020501217],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0037379533,0.00089616555,0.008205843,0.0020818766,0.00013037049,0.00035675708,0.0002133785,0.047183316,0.7396217,0.0037035309,0.0012552832,0.19261375],"study_design_scores_gemma":[0.00017109906,0.0074230917,0.029636687,0.000074474985,0.00039631338,0.0004327248,0.00028734017,0.27487257,0.67416793,0.0012389896,0.011221769,0.00007707429],"about_ca_topic_score_codex":0.0005214012,"about_ca_topic_score_gemma":0.00049249135,"teacher_disagreement_score":0.0018233255,"about_ca_system_score_codex":0.00018200894,"about_ca_system_score_gemma":0.00018126266,"threshold_uncertainty_score":0.0060996413},"labels":[],"label_agreement":null},{"id":"W4406531237","doi":"10.1007/s12393-025-09396-8","title":"Nature-Inspired Approaches for Optimizing Food Drying Processes: A Critical Review","year":2025,"lang":"en","type":"review","venue":"Food Engineering Reviews","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":24,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Dalhousie University","funders":"","keywords":"Computer science; Sorting; Process (computing); Sustainability; Biochemical engineering; Scalability; Quality (philosophy); Risk analysis (engineering); Management science; Product (mathematics); Resource (disambiguation); Particle swarm optimization; Engineering; Machine learning; Business; Algorithm","score_opus":0.15242209136080032,"score_gpt":0.3136267661611414,"score_spread":0.16120467480034106,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406531237","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.000098548066,0.99872285,0.0005130615,0.00009886577,0.00012608865,0.000004761001,0.000014293351,0.0000086242735,0.00041290396],"genre_scores_gemma":[0.00064512005,0.998264,0.0006253198,0.000083969695,0.00009362852,0.0000073501324,0.00002204982,0.0000028733643,0.0002556352],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997385,0.000032548498,0.000032242675,0.00005708497,0.00011327158,0.000026293603],"domain_scores_gemma":[0.9994166,0.00034837064,0.00006418004,0.000019102557,0.00012461244,0.000027119155],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00094102416,0.0016705913,0.0022069088,0.0019279125,0.00029723666,0.0013656028,0.0013578637,0.0015110839,0.0034213867],"category_scores_gemma":[0.0011447481,0.00056963065,0.00097512227,0.0024486098,0.0005234303,0.0018009929,0.0009280501,0.001717742,0.0015029337],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008671963,0.00015256811,0.00012992001,0.043205183,0.0002140422,0.00011222022,0.00004829377,0.0032362049,0.005456018,0.008743368,0.022471635,0.91614383],"study_design_scores_gemma":[0.00003451134,0.00022060848,0.0005656643,0.008683087,0.0004565964,0.00046104952,0.000055071916,0.0012785599,0.0031784894,0.0056228666,0.97937304,0.00007048005],"about_ca_topic_score_codex":0.0012965471,"about_ca_topic_score_gemma":0.0021236592,"teacher_disagreement_score":0.0034213867,"about_ca_system_score_codex":0.0006768958,"about_ca_system_score_gemma":0.0010405034,"threshold_uncertainty_score":0.011445701},"labels":[],"label_agreement":null},{"id":"W4406654883","doi":"10.1016/b978-0-7020-7005-1.00029-0","title":"10.1016/b978-0-7020-7005-1.00029-0","year":2000,"lang":"en","type":"book-chapter","venue":"Time to knit","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Materials science","score_opus":0.016873266042821713,"score_gpt":0.16576831820324686,"score_spread":0.14889505216042515,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4406654883","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00021519627,0.0005230242,0.0022627078,0.00029982484,0.00019267565,0.00004628336,0.000740513,0.0013947792,0.99432486],"genre_scores_gemma":[0.00058069977,0.0003307347,0.0006797071,0.00010726371,0.000037878097,0.000035719142,0.00048814435,0.00030990547,0.9974299],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99961436,0.000021461192,0.0000237354,0.00013504054,0.00013761563,0.00006781606],"domain_scores_gemma":[0.9986098,0.00042548138,0.00009203747,0.0002072989,0.0002761955,0.0003892018],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.0008492982,0.0020180063,0.0012913174,0.0017845088,0.0011262016,0.0039930763,0.0028928828,0.0037595425,0.976364],"category_scores_gemma":[0.0014250056,0.00076481444,0.0008783742,0.0019963963,0.00096075924,0.0041798577,0.002480897,0.001945965,0.9888017],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000121999125,0.00010948474,0.00029004648,0.00037489817,0.000016416738,0.00009184305,0.00007013588,0.00039532714,0.0025993441,0.0058556455,0.3213336,0.6687412],"study_design_scores_gemma":[0.000015903188,0.000034952645,0.00034598997,0.00018412473,0.000007801094,0.00017881977,0.000058905323,0.00018431709,0.00039201463,0.0011183353,0.99746764,0.000011255119],"about_ca_topic_score_codex":0.0032198508,"about_ca_topic_score_gemma":0.00259773,"teacher_disagreement_score":0.023635983,"about_ca_system_score_codex":0.0008392832,"about_ca_system_score_gemma":0.00077394745,"threshold_uncertainty_score":0.033713758},"labels":[],"label_agreement":null},{"id":"W4407141415","doi":"10.1111/jfpe.70052","title":"Influence of Hydrogen Introduced Drying Atmosphere on Drying Kinetics, Phenolic Profile, and Rehydration Behavior of Tomato Slices","year":2025,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Kinetics; Atmosphere (unit); Chemistry; Chemical engineering; Hydrogen; Food science; Thermodynamics; Organic chemistry; Physics","score_opus":0.008153807694077175,"score_gpt":0.21970390202404705,"score_spread":0.21155009432996988,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407141415","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9974492,0.0010081956,0.0008964773,0.000016502458,0.00001109479,0.00001536156,0.000103354236,0.000016369459,0.00048337784],"genre_scores_gemma":[0.99581426,0.00075282954,0.002402897,0.000029690033,0.000005067878,0.000014068611,0.00017625162,0.000016296886,0.00078856293],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999008,0.000016427559,0.0000075342227,0.000025683146,0.00003490913,0.000014666761],"domain_scores_gemma":[0.999915,0.000018476712,0.000024307246,0.000007512432,0.000021902792,0.00001270712],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017321862,0.00026909352,0.0001751477,0.00010629935,0.00010118501,0.00017390626,0.00012030935,0.000143727,0.00078151654],"category_scores_gemma":[0.00016786998,0.00011317587,0.00017401224,0.00010390533,0.00011285267,0.00021446936,0.00007753322,0.00031541556,0.00012344177],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000058241665,0.000009942114,0.0002550747,0.000039743998,0.000004877677,0.00003032574,0.000013745512,0.000029238558,0.998928,0.0000061764495,0.000006988136,0.00061768177],"study_design_scores_gemma":[0.0000032986816,0.00025968085,0.007175289,0.0000053585795,0.000012985466,0.000074898286,0.000041135547,0.00025095814,0.99163777,0.000007199316,0.0005262057,0.0000051066377],"about_ca_topic_score_codex":0.00042844936,"about_ca_topic_score_gemma":0.0011511358,"teacher_disagreement_score":0.00078151654,"about_ca_system_score_codex":0.0000878808,"about_ca_system_score_gemma":0.00009993451,"threshold_uncertainty_score":0.002614379},"labels":[],"label_agreement":null},{"id":"W4407989003","doi":"10.18280/ijdne.200119","title":"Performance Evaluation of an Inflated Solar Dryer Integrated with Phase Change Materials for Enhanced Drying of Cherry Coffee","year":2025,"lang":"en","type":"article","venue":"International Journal of Design & Nature and Ecodynamics","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"Kementerian Pendidikan, Kebudayaan, Riset, dan Teknologi","keywords":"Solar dryer; Phase change; Phase-change material; Environmental science; Process engineering; Engineering; Materials science; Agricultural engineering; Solar energy; Engineering physics; Electrical engineering","score_opus":0.03949511554002626,"score_gpt":0.3071725228261924,"score_spread":0.2676774072861661,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4407989003","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99481934,0.00057886145,0.0039471253,0.000027484173,0.000019530877,0.000022088683,0.00010176533,0.00011257973,0.000371293],"genre_scores_gemma":[0.9930254,0.0003833888,0.0055419025,0.000020801663,0.0000061773785,0.000017300516,0.000096309006,0.000019916684,0.0008887959],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99978906,0.00002384467,0.000018289233,0.00004920694,0.00008864643,0.000030966818],"domain_scores_gemma":[0.99984884,0.00003318089,0.00002762763,0.000019333987,0.000052975967,0.000018006416],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00041585855,0.0002896774,0.0007521574,0.00029558036,0.00021781237,0.00041455,0.000533436,0.00045038448,0.00073418586],"category_scores_gemma":[0.00037884625,0.00021014681,0.00055155525,0.0002954226,0.00012940864,0.00035078404,0.00023800647,0.00032415203,0.0002312598],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004051113,0.00007380037,0.0005581838,0.00017119186,0.000018352996,0.00008118282,0.000036235633,0.0016017961,0.99074686,0.00003652882,0.00005337139,0.0062174518],"study_design_scores_gemma":[0.00003233755,0.001277422,0.0067422707,0.000008969183,0.000065557804,0.00016651287,0.000038556245,0.012093892,0.9781902,0.000015606622,0.0013471899,0.000021566653],"about_ca_topic_score_codex":0.00090608344,"about_ca_topic_score_gemma":0.0014361256,"teacher_disagreement_score":0.00090608344,"about_ca_system_score_codex":0.00021488016,"about_ca_system_score_gemma":0.0001541945,"threshold_uncertainty_score":0.002456069},"labels":[],"label_agreement":null},{"id":"W4408079123","doi":"10.1016/j.gerr.2025.100118","title":"Solar dryers: A review of mechanism, methods and critical analysis of transport models applicable in solar drying of product","year":2025,"lang":"en","type":"review","venue":"Green Energy and Resources","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":16,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Mechanism (biology); Process engineering; Environmental science; Engineering; Physics","score_opus":0.04889110637366587,"score_gpt":0.3255608799946964,"score_spread":0.2766697736210305,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408079123","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.003278536,0.92078304,0.066504195,0.0010373548,0.00081280933,0.00010211011,0.00051082816,0.00021601998,0.0067550554],"genre_scores_gemma":[0.019043343,0.95680827,0.018644333,0.00036992936,0.0004982228,0.00020092822,0.0005176445,0.00011315058,0.0038041673],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9994696,0.00010759977,0.0000659691,0.00010518042,0.00021566809,0.000036044195],"domain_scores_gemma":[0.99927026,0.00044024884,0.0000654159,0.00004594317,0.0001639685,0.000014281723],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0013236243,0.0015201762,0.0021629569,0.0019617213,0.0006289932,0.0017428999,0.0017249673,0.0019858556,0.0036239882],"category_scores_gemma":[0.0016630841,0.0011196033,0.0023127296,0.0026937502,0.00071082375,0.0035211858,0.00089520484,0.0024339072,0.0019882615],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002141102,0.00029555775,0.0012349467,0.07745968,0.0005696367,0.0008959819,0.00059393124,0.08884723,0.034570307,0.11936359,0.04184257,0.6341125],"study_design_scores_gemma":[0.000039445644,0.00039603224,0.001653959,0.006675535,0.00056594016,0.0012176342,0.00027216898,0.07355238,0.020790992,0.04598949,0.84861296,0.00023347928],"about_ca_topic_score_codex":0.003792005,"about_ca_topic_score_gemma":0.0030358082,"teacher_disagreement_score":0.003792005,"about_ca_system_score_codex":0.0012764862,"about_ca_system_score_gemma":0.0017886746,"threshold_uncertainty_score":0.012123466},"labels":[],"label_agreement":null},{"id":"W4408120939","doi":"10.5539/mas.v19n1p1","title":"Natural Convection Solar Tunnel Dryer for Maize: Design Process, CFD Simulation, Drying, Exergy and Economic Performance","year":2025,"lang":"en","type":"article","venue":"Modern Applied Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Solar dryer; Computational fluid dynamics; Exergy; Environmental science; Process (computing); Natural convection; Convection; Exergy efficiency; Process engineering; Materials science; Meteorology; Mechanics; Computer science; Geotechnical engineering; Engineering; Water content; Physics","score_opus":0.02004159303892188,"score_gpt":0.24787548317936614,"score_spread":0.22783389014044425,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408120939","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9171879,0.0003120695,0.07760421,0.00007599984,0.000024622103,0.00019704625,0.0003362541,0.0003791467,0.0038827956],"genre_scores_gemma":[0.94815654,0.00017603033,0.047854476,0.000013349633,0.000004299374,0.00014775775,0.00021110167,0.00004240733,0.003394093],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999255,0.000009181113,0.000004159542,0.000014960714,0.00003538333,0.000010790637],"domain_scores_gemma":[0.9999161,0.000032098793,0.000018056346,0.000007833037,0.000017760496,0.000008233147],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031711612,0.00025385342,0.00030220518,0.00018039676,0.00027237448,0.00035894223,0.00038728115,0.00029674906,0.0014747425],"category_scores_gemma":[0.00027732013,0.00018466903,0.0004231304,0.00014292626,0.00013262634,0.00022082584,0.00020253842,0.0002383912,0.0002522863],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00054906507,0.0002740021,0.0050967056,0.0005705188,0.00003731325,0.00026069,0.00013778695,0.49596786,0.4582121,0.0012282246,0.0006133599,0.037052285],"study_design_scores_gemma":[0.00016303138,0.0011384741,0.006429085,0.000022331282,0.00004238359,0.00018184759,0.00007749985,0.77642274,0.20827264,0.00036644298,0.006840767,0.000042829823],"about_ca_topic_score_codex":0.0016509537,"about_ca_topic_score_gemma":0.0028485034,"teacher_disagreement_score":0.0016509537,"about_ca_system_score_codex":0.0003923981,"about_ca_system_score_gemma":0.0005527573,"threshold_uncertainty_score":0.0049334764},"labels":[],"label_agreement":null},{"id":"W4408165217","doi":"10.1016/j.energy.2025.135431","title":"Hierarchical model predictive control for energy consumption regulation of industrial-scale circulation counter-flow paddy drying process","year":2025,"lang":"en","type":"article","venue":"Energy","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"","keywords":"Model predictive control; Circulation (fluid dynamics); Scale (ratio); Flow (mathematics); Process (computing); Energy consumption; Consumption (sociology); Process engineering; SCALE-UP; Environmental science; Control (management); Engineering; Computer science; Mechanics; Physics; Artificial intelligence","score_opus":0.02996447871411799,"score_gpt":0.2451245262672429,"score_spread":0.2151600475531249,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408165217","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.27486408,0.0006534014,0.7118788,0.00040324478,0.00014702618,0.000118266464,0.00020790586,0.00084639643,0.010880935],"genre_scores_gemma":[0.9937325,0.000068503505,0.0050121676,0.000024389179,0.000008983477,0.0000521948,0.000046431604,0.000013083302,0.001041717],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9997187,0.00006753669,0.000011842543,0.00008406087,0.000067108325,0.00005071804],"domain_scores_gemma":[0.9996271,0.00019281842,0.000052737505,0.00001934748,0.00009281213,0.000015036999],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00063260243,0.0007285765,0.0010179679,0.0003127285,0.00067361636,0.0009498382,0.0008926878,0.0006263846,0.0015101531],"category_scores_gemma":[0.0007857996,0.00042943112,0.00062923157,0.0003331117,0.00061201595,0.00049539615,0.0008040629,0.0008368838,0.00015866269],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000085349355,0.000047412144,0.00024998188,0.000042170483,0.000020664926,0.000022374563,0.00002950799,0.9893027,0.0029015734,0.0009893526,0.00022199948,0.0060868477],"study_design_scores_gemma":[0.0000040038394,0.00001166384,0.0001025756,7.9732587e-7,0.0000029919133,5.531386e-7,0.0000017086519,0.9994531,0.0002533249,0.00013256569,0.000035077675,0.0000015430071],"about_ca_topic_score_codex":0.027228348,"about_ca_topic_score_gemma":0.017858012,"teacher_disagreement_score":0.027228348,"about_ca_system_score_codex":0.000990994,"about_ca_system_score_gemma":0.0010362956,"threshold_uncertainty_score":0.054139733},"labels":[],"label_agreement":null},{"id":"W4408717408","doi":"10.1109/emts57498.2023.10925331","title":"Dielectric Properties of Ground Beef for Microwave Sensing and Imaging Phantoms: Measurement Considerations and Effect of Dehydration","year":2023,"lang":"en","type":"article","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Calgary","funders":"","keywords":"Dielectric; Microwave imaging; Microwave; Materials science; Dehydration; Optoelectronics; Acoustics; Remote sensing; Environmental science; Computer science; Physics; Geology; Chemistry; Telecommunications","score_opus":0.055402052968722575,"score_gpt":0.23182292679421865,"score_spread":0.17642087382549607,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408717408","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.7410936,0.0029336235,0.25136825,0.000528365,0.00014531633,0.0003688811,0.00051326625,0.00065888854,0.0023897],"genre_scores_gemma":[0.80702084,0.002114854,0.18712471,0.0003200856,0.000025912845,0.00032111307,0.0006598861,0.0002037828,0.0022088266],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995759,0.00014094838,0.0000315872,0.000070501315,0.00014328724,0.000037793106],"domain_scores_gemma":[0.9986922,0.0006462175,0.0002049955,0.00017168163,0.00023688562,0.0000480185],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0017555319,0.00068505347,0.000290266,0.00028242372,0.00022192979,0.0005611152,0.00037638878,0.00046553247,0.0014001715],"category_scores_gemma":[0.0031889933,0.0003311501,0.00023944429,0.00028972825,0.00030490122,0.00058398466,0.00029558095,0.00037018466,0.00039068656],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017768746,0.00003172987,0.0008327699,0.00011757256,0.000008519592,0.00006312566,0.0000666511,0.00053651445,0.9909909,0.00015300418,0.00007947524,0.0069420794],"study_design_scores_gemma":[0.000015197626,0.001152373,0.0058018523,0.000033968834,0.000048452555,0.00063677784,0.000105107225,0.004926803,0.9829979,0.00021669996,0.004040901,0.000024040923],"about_ca_topic_score_codex":0.00084670645,"about_ca_topic_score_gemma":0.0020516356,"teacher_disagreement_score":0.0017555319,"about_ca_system_score_codex":0.0002667547,"about_ca_system_score_gemma":0.00030884705,"threshold_uncertainty_score":0.009284258},"labels":[],"label_agreement":null},{"id":"W4409051492","doi":"10.1016/j.jfca.2025.107562","title":"Fluidization-bed drying and microwave radiation effects on drying rate, fatty acid, protein and germination of rapeseed","year":2025,"lang":"en","type":"article","venue":"Journal of Food Composition and Analysis","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Lethbridge","funders":"","keywords":"Rapeseed; Fluidization; Germination; Microwave; Chemistry; Food science; Fatty acid; Chromatography; Environmental science; Agronomy; Biology; Biochemistry; Fluidized bed; Organic chemistry; Computer science","score_opus":0.008218858468393365,"score_gpt":0.22192830219649748,"score_spread":0.2137094437281041,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4409051492","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9994435,0.00015899449,0.00024011597,0.000004315777,0.0000020691414,0.000001873236,0.000027598262,0.0000046658715,0.00011683962],"genre_scores_gemma":[0.99918133,0.00012831061,0.00023459304,0.000005919102,0.000001443206,0.0000026994694,0.000051424413,0.000006456968,0.00038777647],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99995244,0.000008927439,0.0000039903907,0.000012588388,0.0000106219695,0.00001144937],"domain_scores_gemma":[0.9998178,0.000093249255,0.000036905618,0.000010460181,0.000024621606,0.000016933658],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016603024,0.00015581526,0.00021340436,0.0001223854,0.00012103082,0.00019266843,0.00015413701,0.00014228592,0.000841238],"category_scores_gemma":[0.00032211604,0.000099208715,0.0002435171,0.00012623661,0.00015046465,0.00016194757,0.000082596496,0.00023401665,0.000109843255],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0010970727,0.000039815197,0.00079119555,0.000031704778,0.000009125935,0.000031443982,0.000028048054,0.0006265019,0.99542624,0.000022305416,0.000012700157,0.0018839278],"study_design_scores_gemma":[0.000013072252,0.00036501765,0.012213025,0.0000028416691,0.000023359213,0.00003770372,0.00003141929,0.00273252,0.9843625,0.000015122341,0.00019620678,0.000007254284],"about_ca_topic_score_codex":0.0015334367,"about_ca_topic_score_gemma":0.0012543274,"teacher_disagreement_score":0.0015334367,"about_ca_system_score_codex":0.00021596137,"about_ca_system_score_gemma":0.00010253561,"threshold_uncertainty_score":0.0030490756},"labels":[],"label_agreement":null},{"id":"W4410458577","doi":"10.1016/j.ifset.2025.104052","title":"AI technology in smart drying of foods: A critical review of research and applications","year":2025,"lang":"en","type":"review","venue":"Innovative Food Science & Emerging Technologies","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China Stem Cell and Translational Research; Fundamental Research Funds for the Central Universities","keywords":"Computer science","score_opus":0.1488126742642454,"score_gpt":0.4442610373397984,"score_spread":0.295448363075553,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410458577","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00006356583,0.9992902,0.00015559977,0.00010759934,0.000117958014,0.0000027350754,0.000007558991,0.0000033374658,0.0002514674],"genre_scores_gemma":[0.0005193533,0.9987627,0.0002904172,0.0001155882,0.00013248158,0.0000047792423,0.0000124651215,9.667947e-7,0.0001612852],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99969983,0.000045691257,0.000044813958,0.000060242215,0.00012015975,0.000029375618],"domain_scores_gemma":[0.9988833,0.0007243163,0.00010533237,0.000025219088,0.00022015232,0.000041600666],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0012193525,0.0011244334,0.0016877804,0.0023638648,0.0002864302,0.0013428938,0.000982036,0.00135479,0.002876422],"category_scores_gemma":[0.0015088975,0.00042785736,0.00074244203,0.002963519,0.00057679997,0.0018418955,0.0008441029,0.0016776657,0.0010273287],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009485342,0.0001070065,0.00018307519,0.04352648,0.00014689784,0.00011698233,0.00006602395,0.0007254415,0.0035628956,0.00711923,0.018556226,0.92579496],"study_design_scores_gemma":[0.000031808442,0.0002471228,0.00087825465,0.009897676,0.00037574396,0.00068024884,0.00011588401,0.0005931731,0.0023790323,0.0040670685,0.98067594,0.00005805083],"about_ca_topic_score_codex":0.001171953,"about_ca_topic_score_gemma":0.0019638864,"teacher_disagreement_score":0.002876422,"about_ca_system_score_codex":0.0006664895,"about_ca_system_score_gemma":0.001366628,"threshold_uncertainty_score":0.009622633},"labels":[],"label_agreement":null},{"id":"W4410547696","doi":"10.1007/s43621-025-01217-6","title":"Review of advanced drying techniques: a path to lower greenhouse gas emissions in agriculture","year":2025,"lang":"en","type":"article","venue":"Discover Sustainability","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Winnipeg; University of Manitoba","funders":"University of Winnipeg","keywords":"Greenhouse gas; Agriculture; Environmental science; Greenhouse; Path (computing); Agricultural engineering; Waste management; Agronomy; Engineering; Computer science; Ecology; Biology","score_opus":0.007961868797022436,"score_gpt":0.2710997047002508,"score_spread":0.26313783590322837,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410547696","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00042765838,0.9972345,0.0007775893,0.0003421316,0.0003020974,0.000009063488,0.000027193952,0.000010320341,0.00086942594],"genre_scores_gemma":[0.001782724,0.99681467,0.0006843003,0.00013395248,0.00019954902,0.000007881057,0.000024063262,0.0000027591993,0.00035025465],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9997392,0.00006350293,0.00003718683,0.00004658152,0.00009440394,0.000019082065],"domain_scores_gemma":[0.9994425,0.0002812728,0.00008213086,0.000016386772,0.00015567247,0.000021986934],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006534147,0.0008895133,0.0011910837,0.0017513344,0.00023778102,0.00096844125,0.0007738873,0.0010538021,0.0026727493],"category_scores_gemma":[0.00077714084,0.0003663466,0.00086401036,0.0026133286,0.00031245136,0.001417167,0.0003623033,0.0008981999,0.0009015459],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010706915,0.00016738972,0.00032081606,0.09117276,0.00035684375,0.00022902254,0.00011221415,0.005098992,0.009769043,0.012062617,0.039689712,0.84091353],"study_design_scores_gemma":[0.00001544882,0.00029057087,0.0013451386,0.011442906,0.00036547208,0.00054598704,0.00010324562,0.0017216565,0.0032561345,0.0053282403,0.9755339,0.00005130436],"about_ca_topic_score_codex":0.0012125808,"about_ca_topic_score_gemma":0.0014080327,"teacher_disagreement_score":0.0026727493,"about_ca_system_score_codex":0.0005053915,"about_ca_system_score_gemma":0.0010124694,"threshold_uncertainty_score":0.008941293},"labels":[],"label_agreement":null},{"id":"W4410789313","doi":"10.1080/07373937.2025.2510760","title":"Recent progress in AI applications for drying","year":2025,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Dalhousie University","funders":"","keywords":"Process engineering; Materials science; Computer science; Engineering","score_opus":0.0190918527843627,"score_gpt":0.2878304844052184,"score_spread":0.2687386316208557,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410789313","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.020939033,0.61750984,0.1832063,0.018625425,0.0021868655,0.0001449659,0.00034724773,0.0020323258,0.155008],"genre_scores_gemma":[0.13665698,0.617253,0.20658028,0.004023699,0.0035885058,0.00015490648,0.0009975266,0.0005113491,0.030233765],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9987197,0.00034535417,0.00007922855,0.0002637981,0.00053240533,0.000059532504],"domain_scores_gemma":[0.9917966,0.005236967,0.0002493238,0.00063958316,0.0018466915,0.00023085879],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0029051185,0.0008054866,0.000663802,0.0019473586,0.00058484665,0.0029154879,0.0017393155,0.001538158,0.013040999],"category_scores_gemma":[0.0065010376,0.00042370238,0.0009069057,0.0033111367,0.0013318362,0.0034314787,0.0012608333,0.0018480706,0.004055295],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00015536448,0.00017767007,0.0026698525,0.0055178213,0.00011184562,0.00017308624,0.0005916594,0.009212038,0.009807706,0.074047096,0.031380963,0.8661551],"study_design_scores_gemma":[0.000024870222,0.00015515603,0.0029479503,0.0013600901,0.00010510162,0.0007357411,0.00047060553,0.03721741,0.007303929,0.04498378,0.90462464,0.00007072075],"about_ca_topic_score_codex":0.0021822762,"about_ca_topic_score_gemma":0.0019321165,"teacher_disagreement_score":0.013040999,"about_ca_system_score_codex":0.00095275533,"about_ca_system_score_gemma":0.0013207997,"threshold_uncertainty_score":0.043626428},"labels":[],"label_agreement":null},{"id":"W4410796907","doi":"10.1016/j.jspr.2025.102701","title":"Energy and moisture source-term based distributive (luikov) parameter model to simulate rapeseed hot-air drying","year":2025,"lang":"en","type":"article","venue":"Journal of Stored Products Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Lethbridge College; Agriculture and Agri-Food Canada","funders":"","keywords":"Rapeseed; Environmental science; Term (time); Moisture; Distributive property; Water content; Process engineering; Mathematics; Meteorology; Agronomy; Engineering; Geotechnical engineering; Biology; Physics","score_opus":0.06732315731635036,"score_gpt":0.3244966288895405,"score_spread":0.25717347157319015,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4410796907","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.811749,0.00066814426,0.16047397,0.0005600891,0.00014091645,0.00012517792,0.00076933193,0.00052431435,0.02498918],"genre_scores_gemma":[0.9921151,0.000085361615,0.0029258698,0.000032555068,0.0000072617872,0.00004995389,0.00011448482,0.0000452235,0.004624262],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99989176,0.00003245024,0.0000062166764,0.000026165848,0.000021197531,0.000022235954],"domain_scores_gemma":[0.9996729,0.00016749065,0.0000405126,0.000019957868,0.00007794463,0.000021232785],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032807438,0.0005001854,0.0007504137,0.00034930187,0.00058033783,0.0008181219,0.0012947472,0.0017409448,0.001784738],"category_scores_gemma":[0.0009386077,0.00040511027,0.0007219177,0.00039554728,0.00054473354,0.00081035215,0.0006220574,0.0008912112,0.0002170327],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000018702882,0.000021105625,0.00035829263,0.0000132303685,0.000008374343,0.000033936667,0.000016526154,0.99722517,0.00093898864,0.0006971549,0.00008018125,0.0005884427],"study_design_scores_gemma":[0.0000042142565,0.0000063513758,0.00012554736,0.0000010710885,0.000002797577,0.0000029848293,0.0000056780777,0.9995154,0.00016515423,0.00009824036,0.00007029524,0.0000022175993],"about_ca_topic_score_codex":0.03483135,"about_ca_topic_score_gemma":0.02295098,"teacher_disagreement_score":0.03483135,"about_ca_system_score_codex":0.001072221,"about_ca_system_score_gemma":0.0008986069,"threshold_uncertainty_score":0.0692572},"labels":[],"label_agreement":null},{"id":"W4411220792","doi":"10.1111/jfpe.70163","title":"Review of the Mechanisms, Pros and Cons of Some Drying Technologies Applicable to Agricultural Food Products' Processing","year":2025,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"cons; Agriculture; Agricultural engineering; Computer science; Biochemical engineering; Biotechnology; Engineering; Biology; Ecology","score_opus":0.01075457855365247,"score_gpt":0.21129162339775476,"score_spread":0.20053704484410229,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411220792","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0023885753,0.99308574,0.0022892354,0.00012304251,0.00014948285,0.000016510514,0.000047920184,0.000018982708,0.001880589],"genre_scores_gemma":[0.0069084046,0.990054,0.0019339526,0.00007469934,0.00010985506,0.000016720389,0.000044290024,0.0000040968857,0.00085385796],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99981326,0.00003108533,0.000028198307,0.00003881433,0.000074727235,0.00001394128],"domain_scores_gemma":[0.9998235,0.00008347775,0.00003518148,0.0000076225097,0.000043558823,0.000006736066],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00043314463,0.0006234792,0.00081720715,0.0015343876,0.00025648382,0.0007379572,0.00052980334,0.0005631904,0.0015657262],"category_scores_gemma":[0.0003651602,0.00038731602,0.00069294375,0.0017938688,0.00021081511,0.0009017607,0.0002672809,0.00046545308,0.0005766186],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014310623,0.00021236255,0.00048740645,0.09010196,0.00032362342,0.0005820732,0.00024985344,0.0063846414,0.061101124,0.01264856,0.014164579,0.8136006],"study_design_scores_gemma":[0.000019563926,0.00062550046,0.0031698004,0.0054078894,0.0005154091,0.0019832065,0.0001704567,0.0036566735,0.02936413,0.0037659602,0.9512369,0.0000846417],"about_ca_topic_score_codex":0.0008615317,"about_ca_topic_score_gemma":0.0010515227,"teacher_disagreement_score":0.0015657262,"about_ca_system_score_codex":0.0002623456,"about_ca_system_score_gemma":0.0005093684,"threshold_uncertainty_score":0.0052378774},"labels":[],"label_agreement":null},{"id":"W4411333335","doi":"10.1002/cjce.70003","title":"Fractional order models for soybean drying kinetics: A mathematical approach","year":2025,"lang":"en","type":"article","venue":"The Canadian Journal of Chemical Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Order (exchange); Kinetics; Mathematics; Applied mathematics; Biological system; Calculus (dental); Economics; Physics; Classical mechanics; Biology; Medicine","score_opus":0.022511072551717488,"score_gpt":0.2036250863349678,"score_spread":0.1811140137832503,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4411333335","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.057551336,0.0011457647,0.9369069,0.00027242056,0.00006409899,0.00008083976,0.00018984641,0.00026977624,0.0035190221],"genre_scores_gemma":[0.8803906,0.001589635,0.109276585,0.00013937966,0.00007161566,0.00033039617,0.00023279185,0.00011683628,0.007852201],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9996942,0.000079168254,0.00001899471,0.000055729874,0.000111834066,0.000040130315],"domain_scores_gemma":[0.9991553,0.0005674041,0.00011148974,0.000041339383,0.00010885922,0.000015601225],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0011941583,0.00081987074,0.00093341427,0.00092181115,0.00041071716,0.000919721,0.0013944462,0.0013290776,0.0010635017],"category_scores_gemma":[0.0025609222,0.00040897852,0.0017675783,0.0006890607,0.0005330505,0.0010258646,0.0005125964,0.0011094962,0.00028045554],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000025034842,0.000038900278,0.00041652756,0.00009217277,0.00003136625,0.000056396548,0.000059685764,0.9724363,0.005567444,0.014997432,0.00016546207,0.006113218],"study_design_scores_gemma":[0.0000015276374,0.000006683974,0.00008259067,0.000002953083,0.0000045398924,0.000008229171,0.0000037567604,0.99735934,0.0003838695,0.001849377,0.00029300904,0.000004175462],"about_ca_topic_score_codex":0.010549832,"about_ca_topic_score_gemma":0.0062469523,"teacher_disagreement_score":0.010549832,"about_ca_system_score_codex":0.0013409148,"about_ca_system_score_gemma":0.0010061667,"threshold_uncertainty_score":0.020976901},"labels":[],"label_agreement":null},{"id":"W4412487593","doi":"10.1016/j.fochx.2025.102757","title":"Impact of different drying methods on the quality and flavor of two chili peppers (Capsicum annuum L.) varieties: Chemical composition and volatile compounds","year":2025,"lang":"en","type":"article","venue":"Food Chemistry X","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"","keywords":"Capsicum annuum; Flavor; Horticulture; Chemical composition; Chili pepper; Food science; Mathematics; Composition (language); Chemistry; Biology; Pepper; Art; Organic chemistry","score_opus":0.04010964210344917,"score_gpt":0.3379240741907518,"score_spread":0.2978144320873026,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412487593","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9976278,0.0014077051,0.00054355466,0.000018808794,0.000024418276,0.000017471988,0.00011677115,0.0000128036545,0.00023088718],"genre_scores_gemma":[0.99554163,0.0010150186,0.0023398572,0.000079286976,0.000013137455,0.00002775172,0.00031705506,0.000028211847,0.0006379606],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999846,0.00002454636,0.000013704125,0.000040857398,0.000049302704,0.000025510039],"domain_scores_gemma":[0.99979967,0.000036024612,0.00005605565,0.000014376634,0.00004748651,0.000046443583],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002984008,0.00058815395,0.0003656615,0.0003069206,0.0002738527,0.00035385345,0.00015332902,0.00023392853,0.0006327236],"category_scores_gemma":[0.00028575977,0.00018806783,0.00044160767,0.00033619587,0.00020283315,0.00041794122,0.00022367768,0.00056368473,0.00009037212],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00032533682,0.0000455966,0.0009941502,0.00013971761,0.00003436384,0.0000559501,0.000066060515,0.000074269716,0.99615616,0.000015261925,0.000015679349,0.002077417],"study_design_scores_gemma":[0.000022730736,0.0010286283,0.073530495,0.000020627327,0.00019286736,0.00019161207,0.00026676734,0.0006562154,0.9228022,0.00003150792,0.0012229999,0.00003331551],"about_ca_topic_score_codex":0.00094204006,"about_ca_topic_score_gemma":0.0020299011,"teacher_disagreement_score":0.00094204006,"about_ca_system_score_codex":0.00017359098,"about_ca_system_score_gemma":0.0001398925,"threshold_uncertainty_score":0.0021166801},"labels":[],"label_agreement":null},{"id":"W4412713684","doi":"10.1016/j.jspr.2025.102755","title":"Photovoltaic-thermal hybrid solar drying of Chamomilla nobile flowers","year":2025,"lang":"en","type":"article","venue":"Journal of Stored Products Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University; Agriculture and Agri-Food Canada","funders":"McGill University","keywords":"Photovoltaic system; Horticulture; Matricaria chamomilla; Environmental science; Thermal; Botany; Biology; Materials science; Physics; Ecology; Meteorology","score_opus":0.05690573178892065,"score_gpt":0.31815758671054134,"score_spread":0.2612518549216207,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412713684","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9946979,0.00027684352,0.0030043616,0.000034636196,0.000014547012,0.0000050498297,0.000110317626,0.00002822425,0.0018281374],"genre_scores_gemma":[0.99772185,0.00008948714,0.00069455954,0.000008636945,0.0000016057578,0.0000025679815,0.000049152804,0.00000897103,0.001423065],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99997604,0.0000018818246,7.347408e-7,0.000008456642,0.000008884673,0.0000039738356],"domain_scores_gemma":[0.9999808,0.0000069334274,0.0000026088328,0.0000030595083,0.0000043097048,0.0000022842353],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000049596245,0.000103521605,0.00017747028,0.0000873461,0.000162018,0.00021907182,0.00016413332,0.00018307657,0.0014487698],"category_scores_gemma":[0.00006225806,0.00006230041,0.00023499214,0.0001170079,0.00006298841,0.00022274976,0.00007686911,0.0001264554,0.00013876111],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009907555,0.000031177646,0.0012565401,0.0000841941,0.0000152189605,0.00013271865,0.000030397614,0.016541904,0.9726738,0.0002826888,0.00018025482,0.008672232],"study_design_scores_gemma":[0.00003196111,0.00031091942,0.036488846,0.000011877252,0.000058347974,0.00037585318,0.00014818847,0.24503921,0.7132159,0.0005787167,0.003711261,0.0000289542],"about_ca_topic_score_codex":0.0015674,"about_ca_topic_score_gemma":0.0030096895,"teacher_disagreement_score":0.0015674,"about_ca_system_score_codex":0.00019198772,"about_ca_system_score_gemma":0.000061846215,"threshold_uncertainty_score":0.0048466325},"labels":[],"label_agreement":null},{"id":"W4412995160","doi":"10.1080/07373937.2025.2540729","title":"Role of AI and machine learning in advancing dryer design and scale-up","year":2025,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Scale (ratio); Artificial intelligence; Process engineering; Machine learning; Computer science; Manufacturing engineering; Engineering; Physics","score_opus":0.009789780097949365,"score_gpt":0.22017899481445857,"score_spread":0.2103892147165092,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412995160","genre_codex":"methods","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":"methods","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.017163556,0.023187865,0.9284298,0.006249011,0.000501232,0.00014496203,0.00010229589,0.001221169,0.023000166],"genre_scores_gemma":[0.29624826,0.024641892,0.6696653,0.0016010953,0.0010513195,0.00023346052,0.0001947136,0.00033570002,0.006028369],"study_design_codex":"design_other","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9978593,0.00082224514,0.00012876095,0.0003433003,0.00075581943,0.00009059308],"domain_scores_gemma":[0.9888065,0.007647439,0.00057234406,0.001098176,0.0016515522,0.00022394749],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.007716449,0.0016336262,0.0014501861,0.0012677889,0.00063293386,0.0032478045,0.0017320432,0.0020011293,0.0032251154],"category_scores_gemma":[0.014709977,0.00062884006,0.00077404076,0.0013036055,0.0027693403,0.00637082,0.00181357,0.0049889116,0.0014372373],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00024827337,0.00041984572,0.0032576884,0.0012182306,0.00019650973,0.00014521916,0.0002872925,0.31621602,0.013114297,0.120446816,0.005796573,0.53865325],"study_design_scores_gemma":[0.000057764486,0.0003542677,0.0009912259,0.00033178172,0.00006263038,0.00011529865,0.0001244205,0.788138,0.01014873,0.15675193,0.042800017,0.00012400969],"about_ca_topic_score_codex":0.0032268125,"about_ca_topic_score_gemma":0.002551501,"teacher_disagreement_score":0.007716449,"about_ca_system_score_codex":0.0013628983,"about_ca_system_score_gemma":0.0016940605,"threshold_uncertainty_score":0.040808976},"labels":[],"label_agreement":null},{"id":"W4412996805","doi":"10.18280/i2m.240301","title":"Real-Time Framework for Sustainable IoT-Based Grain Drying Integrated Load, Temperature, and Energy Performance Monitoring","year":2025,"lang":"en","type":"article","venue":"Instrumentation Mesure Métrologie","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Internet of Things; Grain drying; Energy (signal processing); Sustainable energy; Environmental science; Process engineering; Computer science; Materials science; Embedded system; Engineering; Renewable energy; Electrical engineering; Composite material","score_opus":0.016206182470524053,"score_gpt":0.2647591006254232,"score_spread":0.24855291815489913,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4412996805","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.011036008,0.00020044057,0.9840412,0.00010564339,0.000060000246,0.00006891814,0.000062051266,0.0011415891,0.0032841715],"genre_scores_gemma":[0.79732215,0.0004111072,0.1977051,0.00011225324,0.00008861554,0.00026493942,0.00032923897,0.00013524761,0.0036313387],"study_design_codex":"simulation_or_modeling","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99956733,0.00006709708,0.000027033042,0.00012320495,0.00017233854,0.00004304508],"domain_scores_gemma":[0.9998099,0.00004325835,0.00003075127,0.000024202225,0.00007369042,0.000018271325],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006171527,0.00057328894,0.0005105384,0.00039830056,0.00027562,0.00086718204,0.00095031154,0.000486801,0.0010887297],"category_scores_gemma":[0.0006454702,0.00020886816,0.00051054906,0.00026530138,0.00036495502,0.0009942462,0.00082455133,0.0005002815,0.00038027274],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00037217373,0.0002840378,0.005234714,0.00039951614,0.00010509469,0.00078944914,0.00040435928,0.6136419,0.10448908,0.07300165,0.005055482,0.19622245],"study_design_scores_gemma":[0.000016161677,0.00008017739,0.0008203618,0.000015168902,0.000018671451,0.000072150666,0.000056210025,0.97921604,0.0076308264,0.0064710644,0.0055820863,0.000021109197],"about_ca_topic_score_codex":0.002190585,"about_ca_topic_score_gemma":0.0022881213,"teacher_disagreement_score":0.002190585,"about_ca_system_score_codex":0.00045562137,"about_ca_system_score_gemma":0.0006147408,"threshold_uncertainty_score":0.004355669},"labels":[],"label_agreement":null},{"id":"W4413120085","doi":"10.1016/j.biosystemseng.2025.104248","title":"Thermodynamic-based theoretical energy efficiency model for high-temperature grain drying","year":2025,"lang":"en","type":"article","venue":"Biosystems Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Lethbridge College; Agriculture and Agri-Food Canada; University of Lethbridge","funders":"Saskatchewan Wheat Development Commission; Alberta Innovates; Canada Foundation for Innovation; Agriculture Funding Consortium","keywords":"Grain drying; Thermodynamics; Process engineering; Environmental science; Energy (signal processing); Materials science; Engineering physics; Engineering; Physics; Composite material; Mathematics; Statistics","score_opus":0.006143240971495027,"score_gpt":0.18595991341000437,"score_spread":0.17981667243850935,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413120085","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.15136878,0.0017915133,0.7632926,0.0011316554,0.0002650752,0.00015911141,0.0006643589,0.00032602117,0.08100097],"genre_scores_gemma":[0.9641646,0.00075733976,0.015356717,0.000178423,0.000050206385,0.00024591375,0.0002768415,0.00015630363,0.018813685],"study_design_codex":"simulation_or_modeling","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9998481,0.000030836905,0.000006944775,0.000027810513,0.000057429195,0.000028787272],"domain_scores_gemma":[0.9997929,0.00009308824,0.000013091021,0.000020325468,0.00006698861,0.000013584717],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039114937,0.00045602108,0.00075024465,0.00058216375,0.0006961699,0.000827973,0.0015379757,0.0012488075,0.0044264966],"category_scores_gemma":[0.0010098154,0.00034780358,0.0008236215,0.00060820114,0.0007861692,0.001387637,0.000590216,0.0006554633,0.0007678552],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000174167,0.00004103581,0.00028550206,0.000071642775,0.0000127646845,0.0000712915,0.0000350118,0.93205035,0.003978488,0.05982397,0.00048789408,0.00312467],"study_design_scores_gemma":[0.0000034881555,0.0000035478365,0.000129179,0.0000027547355,0.0000028466834,0.000011475264,0.000006817906,0.9927933,0.00041077242,0.0063407887,0.00029106383,0.000003970922],"about_ca_topic_score_codex":0.0056132185,"about_ca_topic_score_gemma":0.0034771566,"teacher_disagreement_score":0.0056132185,"about_ca_system_score_codex":0.0012152583,"about_ca_system_score_gemma":0.00087513326,"threshold_uncertainty_score":0.014808178},"labels":[],"label_agreement":null},{"id":"W4413816931","doi":"10.3390/pr13092773","title":"Effects of Drying Methods on Drying Characteristics and Physicochemical Quality of Turnip Slices (Brassica rapa L.)","year":2025,"lang":"en","type":"article","venue":"Processes","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China","keywords":"Brassica rapa; Brassica; Chemistry; Freeze-drying; Botany; Biology; Chromatography","score_opus":0.0295200419061628,"score_gpt":0.3330891462001703,"score_spread":0.3035691042940075,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413816931","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99152136,0.004068477,0.0031366292,0.000026742071,0.00001691037,0.000034021774,0.00028233312,0.000044856693,0.0008686488],"genre_scores_gemma":[0.98722804,0.0030938112,0.00830709,0.000040123774,0.000007552,0.00004724121,0.00045576136,0.000047068705,0.0007733053],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99983644,0.000023530507,0.000016052914,0.000045754718,0.000054352065,0.000023857447],"domain_scores_gemma":[0.99984205,0.000045398298,0.000050787272,0.000010401524,0.000034491415,0.000016956921],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030862892,0.00043872112,0.0002891661,0.00041248815,0.00019072132,0.0003522893,0.00014957189,0.0001652954,0.00052853656],"category_scores_gemma":[0.0002932319,0.00014272932,0.00029227903,0.00032552925,0.00014086711,0.000302368,0.00012435549,0.00043169796,0.000117205775],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010925714,0.000018275703,0.0006494992,0.00013566768,0.00001703356,0.00005665019,0.000038082497,0.00021136041,0.99576217,0.000017923689,0.000021867105,0.0029622768],"study_design_scores_gemma":[0.000007853657,0.0004380525,0.020748988,0.000026106132,0.00009352844,0.00020665373,0.0000894063,0.0012320192,0.97570723,0.00003437859,0.0013976531,0.000017979668],"about_ca_topic_score_codex":0.0012877954,"about_ca_topic_score_gemma":0.0031604413,"teacher_disagreement_score":0.0012877954,"about_ca_system_score_codex":0.00017272335,"about_ca_system_score_gemma":0.00010883556,"threshold_uncertainty_score":0.0025606155},"labels":[],"label_agreement":null},{"id":"W4414159021","doi":"10.1016/j.ifset.2025.104220","title":"Comparative effects of improved schemes with shape adjustment and composite packaging on radio frequency heating of two-component rice","year":2025,"lang":"en","type":"article","venue":"Innovative Food Science & Emerging Technologies","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Key Research and Development Projects of Shaanxi Province; National Natural Science Foundation of China","keywords":"Composite number; Radio frequency; Sensitivity (control systems); Sample (material); Diagonal; Temperature measurement; Uniform distribution (continuous)","score_opus":0.01860270905526514,"score_gpt":0.2693130458584145,"score_spread":0.25071033680314936,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414159021","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9871137,0.0007190909,0.010883851,0.000020308671,0.00004363791,0.000027508728,0.000037561196,0.00015250691,0.0010018845],"genre_scores_gemma":[0.99212694,0.00021519476,0.007225459,0.000015262553,0.000005617233,0.000013347131,0.000028637465,0.000015713647,0.0003538242],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998399,0.000025220475,0.000011531468,0.00004494531,0.00004938259,0.000029029034],"domain_scores_gemma":[0.9997898,0.00005011633,0.000050755418,0.000033766282,0.00005891669,0.000016682463],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00031732873,0.0005225619,0.00027431708,0.00032533225,0.00012824789,0.00024608616,0.00028898724,0.00023786422,0.0006783259],"category_scores_gemma":[0.0005412924,0.00019979369,0.00037399275,0.00030940818,0.00019987486,0.0003014314,0.00020700431,0.00023282153,0.00012414697],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00088993914,0.000113931856,0.002887704,0.0004649672,0.000047590347,0.00018536615,0.00015052666,0.022383023,0.93862,0.0003929742,0.00021461732,0.03364942],"study_design_scores_gemma":[0.000045047596,0.0017039173,0.009457165,0.000014004329,0.00013139255,0.00009432764,0.000091541784,0.045226295,0.94103396,0.00006998967,0.0020963878,0.000036014197],"about_ca_topic_score_codex":0.0004883654,"about_ca_topic_score_gemma":0.0010229743,"teacher_disagreement_score":0.0006783259,"about_ca_system_score_codex":0.0001814136,"about_ca_system_score_gemma":0.00010678864,"threshold_uncertainty_score":0.002269268},"labels":[],"label_agreement":null},{"id":"W4414163998","doi":"10.1111/1541-4337.70276","title":"Modified Atmospheric Drying of Fruits and Vegetables: Equipment, Kinetics, and Feasibility","year":2025,"lang":"en","type":"review","venue":"Comprehensive Reviews in Food Science and Food Safety","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Small and Medium Business Administration; AlMaarefa University","keywords":"Moisture; Ascorbic acid; Shelf life; Degradation (telecommunications); Water content; Cabin pressurization; Oxygen; Relative humidity; Food industry","score_opus":0.15040973274965516,"score_gpt":0.33949045068230477,"score_spread":0.1890807179326496,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414163998","genre_codex":"empirical","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.8789982,0.060805034,0.05290952,0.00031490022,0.00019625941,0.00017135168,0.00039299435,0.00041033555,0.0058012856],"genre_scores_gemma":[0.93929595,0.018103458,0.03854888,0.00010752269,0.00006423132,0.000063538835,0.00036478814,0.00008668702,0.0033649474],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998211,0.000025425368,0.000012328533,0.000036149628,0.00008744819,0.000017555947],"domain_scores_gemma":[0.9998759,0.000030649007,0.00003056958,0.000016125714,0.00003691241,0.000009829964],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00040225527,0.00031078525,0.00025367827,0.00024812456,0.00010030466,0.00030510564,0.00031923465,0.00030805278,0.0008186034],"category_scores_gemma":[0.0003117842,0.00017574138,0.0003514694,0.00024363182,0.00012620953,0.00039359735,0.00016833705,0.00037620368,0.00027635728],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00008896558,0.000030173267,0.00038931824,0.0008810907,0.000018644358,0.00008249223,0.000025404757,0.00045418504,0.9759262,0.00022228448,0.00021714687,0.021664115],"study_design_scores_gemma":[0.0000150872165,0.0005454819,0.0039475635,0.00005997209,0.000056873756,0.00042068167,0.000034028304,0.0031109687,0.975847,0.00011445945,0.015822642,0.000025192512],"about_ca_topic_score_codex":0.0002856429,"about_ca_topic_score_gemma":0.00046074245,"teacher_disagreement_score":0.0008186034,"about_ca_system_score_codex":0.00017028545,"about_ca_system_score_gemma":0.000111695146,"threshold_uncertainty_score":0.0027385354},"labels":[],"label_agreement":null},{"id":"W4414475486","doi":"10.1016/j.focha.2025.101124","title":"Modeling and optimization of orange peel drying using thin-layer equations and artificial neural networks for standardized powder production","year":2025,"lang":"en","type":"article","venue":"Food Chemistry Advances","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Lethbridge College","funders":"","keywords":"Orange (colour); Microwave; Artificial neural network; Backpropagation; Moisture; Water content; Orange juice; Raw material","score_opus":0.046604849827067064,"score_gpt":0.2768826903650455,"score_spread":0.23027784053797842,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4414475486","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.20837516,0.001439047,0.7813738,0.00024352917,0.00007459269,0.00021250534,0.00036992642,0.00049063616,0.007420873],"genre_scores_gemma":[0.82249737,0.0018038702,0.16815223,0.000047254838,0.00001702669,0.00043890244,0.00038708688,0.00010637622,0.0065497914],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99985194,0.000033198852,0.000013594255,0.00003376246,0.00005431446,0.000013131069],"domain_scores_gemma":[0.999734,0.00015814081,0.000036696238,0.000010942687,0.00005508369,0.0000051676575],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000649866,0.00069191266,0.0005927534,0.0003144991,0.00028963515,0.0006307088,0.00060454744,0.0007939591,0.001235462],"category_scores_gemma":[0.00092381897,0.0005207118,0.00096002355,0.0003922975,0.00020919641,0.00048459013,0.00030313435,0.00073267333,0.00029718308],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000019141044,0.00002909978,0.0005161381,0.00011112762,0.000015624593,0.000045057124,0.000015508742,0.9836701,0.007563279,0.0007034472,0.000095263844,0.0072162836],"study_design_scores_gemma":[0.000002104249,0.000010722089,0.00012610822,0.0000031873153,0.000004278604,0.0000035470975,0.0000023054986,0.9977543,0.001790671,0.00009982414,0.00020025992,0.0000027455683],"about_ca_topic_score_codex":0.011066669,"about_ca_topic_score_gemma":0.012028973,"teacher_disagreement_score":0.011066669,"about_ca_system_score_codex":0.00074889173,"about_ca_system_score_gemma":0.001013855,"threshold_uncertainty_score":0.022004545},"labels":[],"label_agreement":null},{"id":"W4415029496","doi":"10.1111/1541-4337.70310","title":"Food Drying for Low‐Carbon and Future Food: A Review on the Sustainability of Drying Technology","year":2025,"lang":"en","type":"review","venue":"Comprehensive Reviews in Food Science and Food Safety","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China","keywords":"Food processing; Sustainability; Food industry; Resource efficiency; Resource (disambiguation); Carbon footprint; Food systems; Life-cycle assessment","score_opus":0.06917043151462914,"score_gpt":0.32306269848285907,"score_spread":0.2538922669682299,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415029496","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00017825178,0.99808335,0.00024487567,0.00015653789,0.00015863025,0.000003833812,0.000024839303,0.0000093594035,0.0011403463],"genre_scores_gemma":[0.00080144755,0.9982033,0.00029260555,0.000093161194,0.0000803102,0.000005201692,0.000028053973,0.000002483112,0.0004933734],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99977916,0.000031710053,0.000028654966,0.000042368767,0.00009635029,0.000021841148],"domain_scores_gemma":[0.99968576,0.00017190374,0.00004573857,0.000011761545,0.00006789519,0.000016842143],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00048780738,0.0008925109,0.0012023224,0.0021467726,0.00027653837,0.0009690523,0.00062011014,0.0010241249,0.0043166014],"category_scores_gemma":[0.00059776194,0.0003701118,0.00077666,0.002918256,0.00032608616,0.001606902,0.000566401,0.0012570526,0.0018196339],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006055773,0.000096459735,0.00017696137,0.056760095,0.00013521788,0.00015462293,0.000092770875,0.0011690896,0.006159433,0.011953634,0.033882383,0.8893589],"study_design_scores_gemma":[0.0000068864865,0.00007817091,0.00046989942,0.0048856004,0.00011450988,0.0003789467,0.000044056054,0.00017765786,0.00092433166,0.002280946,0.9906188,0.000020249314],"about_ca_topic_score_codex":0.0010582554,"about_ca_topic_score_gemma":0.0016671076,"teacher_disagreement_score":0.0043166014,"about_ca_system_score_codex":0.0004563768,"about_ca_system_score_gemma":0.0009933388,"threshold_uncertainty_score":0.014440477},"labels":[],"label_agreement":null},{"id":"W4415478534","doi":"10.1016/j.rser.2025.116419","title":"Sustainable development of drying technologies for agricultural products: recent advances, challenges, and future prospects","year":2025,"lang":"en","type":"article","venue":"Renewable and Sustainable Energy Reviews","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":20,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China; China Agricultural University; National Natural Science Foundation of China","keywords":"Sustainability; Context (archaeology); Sustainable development; Agriculture; Food security; Standardization; Life-cycle assessment; Efficient energy use","score_opus":0.019256164423942845,"score_gpt":0.23263574901909131,"score_spread":0.21337958459514847,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415478534","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0025007227,0.9892259,0.004473911,0.0016570253,0.00023307909,0.0000056018657,0.000017439037,0.000029124481,0.001857024],"genre_scores_gemma":[0.010392677,0.9856995,0.002756944,0.00017307696,0.00023178442,0.000007796507,0.000031280662,0.000009065471,0.0006979686],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9994186,0.00013361,0.000044381923,0.00008810699,0.00023877097,0.000076501456],"domain_scores_gemma":[0.99854726,0.00077334937,0.00015695153,0.000051571173,0.00039883188,0.000071893024],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0030670406,0.0008521772,0.0013461597,0.00085082144,0.00031166413,0.0021823405,0.0009908411,0.0013686521,0.0024822163],"category_scores_gemma":[0.001369945,0.00037234635,0.00084123557,0.0020160568,0.0007793315,0.0031686046,0.000981883,0.0015601306,0.00073028693],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011908316,0.00025852254,0.0009667881,0.014846212,0.0001198849,0.00011814271,0.00014437978,0.012359638,0.021588532,0.028134843,0.013713652,0.9076304],"study_design_scores_gemma":[0.000034390243,0.000611239,0.0025546085,0.005014918,0.00029894564,0.0007876342,0.00078893517,0.02375029,0.028032096,0.044458874,0.89353245,0.00013556254],"about_ca_topic_score_codex":0.0011122486,"about_ca_topic_score_gemma":0.0022870568,"teacher_disagreement_score":0.0030670406,"about_ca_system_score_codex":0.0006825891,"about_ca_system_score_gemma":0.0012657811,"threshold_uncertainty_score":0.016220272},"labels":[],"label_agreement":null},{"id":"W4415714890","doi":"10.1016/j.jspr.2025.102861","title":"Influence of moisture content and sub-zero storage conditions on thermogram behaviour of canola seeds","year":2025,"lang":"en","type":"article","venue":"Journal of Stored Products Research","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Foundation for Innovation; Research Manitoba","keywords":"Canola; Differential scanning calorimetry; Moisture; Enthalpy; Water content; Freezing point; Congelation; Melting point","score_opus":0.08241940524786273,"score_gpt":0.3306028346546506,"score_spread":0.2481834294067879,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415714890","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99631315,0.0012621589,0.0012420682,0.000034748828,0.000020143152,0.00001903812,0.00026192336,0.00004118784,0.0008054573],"genre_scores_gemma":[0.99755317,0.0004928184,0.00090085826,0.000036994672,0.0000051662687,0.000025324718,0.00027666366,0.00003516378,0.0006738619],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9998841,0.00001265317,0.000008555017,0.000035146455,0.000039928986,0.000019518939],"domain_scores_gemma":[0.9998406,0.000044182623,0.000038893133,0.000014470927,0.00003874664,0.00002307931],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015425774,0.00029102748,0.00021967129,0.00023590538,0.00015120736,0.000333146,0.00015067929,0.0001373917,0.001112857],"category_scores_gemma":[0.000452864,0.0001177474,0.00015664681,0.0001963258,0.00021398772,0.0003172516,0.00018427713,0.0004510214,0.00016812194],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014367695,0.000010500663,0.00090492814,0.00005647441,0.000008901528,0.000055987704,0.000055128003,0.00011618305,0.99685043,0.000029058341,0.00002818473,0.0017406131],"study_design_scores_gemma":[0.0000043900263,0.00019553195,0.013917528,0.000011450784,0.00002927749,0.000113158945,0.00009040646,0.000649522,0.98387194,0.000045614084,0.0010563147,0.000014837463],"about_ca_topic_score_codex":0.00097225764,"about_ca_topic_score_gemma":0.0016774653,"teacher_disagreement_score":0.001112857,"about_ca_system_score_codex":0.0001865704,"about_ca_system_score_gemma":0.00013148463,"threshold_uncertainty_score":0.0037228465},"labels":[],"label_agreement":null},{"id":"W4415982507","doi":"10.1111/jfpe.70244","title":"Simulating k‐Carrageenan and Sucrose as a Model Solution for Determining Temperature‐Dependent Measurements of Thermal Conductivity and Specific Heat of Tropical Fruit Juices","year":2025,"lang":"en","type":"article","venue":"Journal of Food Process Engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"Fundação de Amparo à Pesquisa do Estado de Minas Gerais; Conselho Nacional de Desenvolvimento Científico e Tecnológico; Universidade Federal de Lavras; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; McGill University","keywords":"Thermal conductivity; Moisture; Water content; Differential scanning calorimetry; Atmospheric temperature range; Calorimeter (particle physics); Fraction (chemistry); Thermal; Heat transfer","score_opus":0.050210786215981754,"score_gpt":0.26466963062540344,"score_spread":0.2144588444094217,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4415982507","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.991134,0.00008031753,0.007920716,0.000017351886,0.000006579278,0.000031184463,0.00014291095,0.000037204754,0.0006297131],"genre_scores_gemma":[0.9961427,0.00006020685,0.003438052,0.000004865107,9.4463553e-7,0.00003490056,0.00007475271,0.0000067182023,0.00023695266],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999424,0.000010839018,0.0000030696785,0.000016489523,0.000015992133,0.000011188952],"domain_scores_gemma":[0.99987817,0.00006502546,0.00001720217,0.0000070129645,0.00002477162,0.000007772823],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017053244,0.00037843472,0.00034393932,0.00018429136,0.00016307223,0.00025779495,0.00032364408,0.00037080876,0.0006079111],"category_scores_gemma":[0.0003593546,0.00013267176,0.00032019021,0.00019979349,0.00022019008,0.00025839193,0.00012396893,0.00019957207,0.000075943055],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00022898603,0.00011848602,0.0044464753,0.00020073529,0.000031845648,0.00012200468,0.00007078633,0.66211337,0.32764313,0.000709551,0.0001237414,0.0041910447],"study_design_scores_gemma":[0.00002400793,0.00020019234,0.001660419,0.0000050138638,0.0000112806565,0.000019679761,0.000028466055,0.9124929,0.085150234,0.00014530895,0.00024944055,0.000013149339],"about_ca_topic_score_codex":0.009295523,"about_ca_topic_score_gemma":0.004751279,"teacher_disagreement_score":0.009295523,"about_ca_system_score_codex":0.00064078247,"about_ca_system_score_gemma":0.00044199466,"threshold_uncertainty_score":0.018482864},"labels":[],"label_agreement":null},{"id":"W4416294751","doi":"10.1111/jtxs.70048","title":"A Practical Framework for Textural Categorization as a Guide to Food Bar Formulation","year":2025,"lang":"en","type":"article","venue":"Journal of Texture Studies","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia","funders":"British Columbia Knowledge Development Fund; Natural Sciences and Engineering Research Council of Canada; Mitacs; Canada Foundation for Innovation","keywords":"Texture (cosmology); Pattern recognition (psychology); Bar (unit); Texture compression; Categorization; Set (abstract data type); Food products; Product (mathematics)","score_opus":0.07155506056379607,"score_gpt":0.39043946903871307,"score_spread":0.318884408474917,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416294751","genre_codex":"methods","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":"methods","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.00049379247,0.00007291029,0.99705243,0.00015143541,0.000022151211,0.0001448304,0.00010753063,0.0005321982,0.0014226155],"genre_scores_gemma":[0.008795146,0.00013232234,0.9886981,0.00006914543,0.00002852342,0.00038177383,0.00019334407,0.00009783943,0.0016038443],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"theoretical_or_conceptual","domain_scores_codex":[0.9988262,0.00036456078,0.00014923596,0.00024673768,0.00035568178,0.000057636633],"domain_scores_gemma":[0.9981943,0.0006576769,0.00017468352,0.00024420882,0.0006467474,0.000082391896],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0029843154,0.0016835862,0.0010038787,0.0028680856,0.001230976,0.0033782031,0.0031926618,0.0021101797,0.011961898],"category_scores_gemma":[0.0065093036,0.00091511576,0.0015177383,0.0016808049,0.0020129057,0.0024082554,0.0016268928,0.0020567079,0.0047110436],"study_design_candidate":"theoretical_or_conceptual","study_design_consensus":"theoretical_or_conceptual","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000112075395,0.00029640322,0.001483595,0.0008542574,0.00006037492,0.0005101655,0.0010058682,0.096432395,0.026002226,0.46351236,0.024494061,0.3852362],"study_design_scores_gemma":[0.000041479587,0.00015632526,0.0009541488,0.0002938398,0.000029906016,0.00048680106,0.00040546292,0.6826989,0.0066911345,0.20880352,0.09933928,0.000099274126],"about_ca_topic_score_codex":0.00465068,"about_ca_topic_score_gemma":0.0061005186,"teacher_disagreement_score":0.011961898,"about_ca_system_score_codex":0.0014514868,"about_ca_system_score_gemma":0.001898433,"threshold_uncertainty_score":0.04001659},"labels":[],"label_agreement":null},{"id":"W4416543514","doi":"10.1080/07373937.2025.2590977","title":"The 2 <sup>nd</sup> Annual Meeting of the International Research Association for Drying Science and Technology (IRADSTM)","year":2025,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Association (psychology); Science, technology and society","score_opus":0.026062115747388856,"score_gpt":0.29803858146393947,"score_spread":0.2719764657165506,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416543514","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.039091807,0.029639663,0.06422305,0.03578459,0.14503084,0.0008868893,0.010448939,0.0030976534,0.67179656],"genre_scores_gemma":[0.043693252,0.0064448887,0.01410072,0.001405491,0.0043584076,0.0002902902,0.0060761096,0.0010591032,0.9225717],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.99916494,0.00011140367,0.000030639367,0.00009771535,0.0004612796,0.00013403648],"domain_scores_gemma":[0.9981194,0.0002253049,0.00009906011,0.00010894452,0.0012081374,0.00023906991],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0030216244,0.0010173412,0.0009777402,0.00088142604,0.001350646,0.002029057,0.0009873991,0.0014453771,0.10229119],"category_scores_gemma":[0.0016281937,0.00048696902,0.00075183815,0.0006592017,0.00063138484,0.0013117971,0.0010948668,0.0015554397,0.05647237],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00095532247,0.00012561867,0.0026177894,0.00031955363,0.000041431667,0.00016196082,0.00006941656,0.00093280844,0.021431299,0.0022697346,0.85173774,0.119337305],"study_design_scores_gemma":[0.00003268515,0.00026639234,0.0047861394,0.000089294605,0.00004727697,0.00018571889,0.00018285267,0.0041178865,0.019023754,0.00077517005,0.9704494,0.000043441585],"about_ca_topic_score_codex":0.0024836077,"about_ca_topic_score_gemma":0.0057756007,"teacher_disagreement_score":0.10229119,"about_ca_system_score_codex":0.0010563899,"about_ca_system_score_gemma":0.0012064017,"threshold_uncertainty_score":0.34219813},"labels":[],"label_agreement":null},{"id":"W4416572931","doi":"10.1111/1750-3841.70698","title":"Characterization of Water States in Canola Seeds With Varying Moisture Contents Using Differential Scanning Calorimetry","year":2025,"lang":"en","type":"article","venue":"Journal of Food Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Canada Foundation for Innovation; Research Manitoba","keywords":"Differential scanning calorimetry; Canola; State diagram; Glass transition; Moisture; Characterization (materials science); Water content; Diagram","score_opus":0.025957984854972225,"score_gpt":0.2407980330391456,"score_spread":0.21484004818417338,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416572931","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97383887,0.0015247468,0.020773279,0.000082469254,0.000025465468,0.00006153262,0.0014555342,0.00038750426,0.0018507425],"genre_scores_gemma":[0.9816788,0.0010823725,0.013637657,0.00007678582,0.000006392167,0.00013135583,0.001579537,0.00007926754,0.0017279306],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999088,0.0000076562155,0.000005985786,0.000030042951,0.000035170993,0.000012380373],"domain_scores_gemma":[0.99983037,0.000052306157,0.0000366542,0.000010712775,0.000054753367,0.0000151651875],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017964322,0.00029058885,0.00021462093,0.0007714722,0.00017293279,0.00029483455,0.00020375174,0.00021786823,0.0010553257],"category_scores_gemma":[0.00035036344,0.00018195913,0.00017519228,0.00055550114,0.00022999651,0.00040376335,0.0001391167,0.000501368,0.00015749062],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000055144574,0.000008271894,0.0008919396,0.00005991678,0.000006075632,0.000026972042,0.000071734794,0.00026652025,0.99465597,0.00012155878,0.000049380717,0.003786487],"study_design_scores_gemma":[0.0000060008097,0.00009367011,0.014229407,0.000009330142,0.000025255946,0.00006496524,0.00008593808,0.0050857235,0.9782015,0.00024400602,0.0019257125,0.000028480696],"about_ca_topic_score_codex":0.0023035982,"about_ca_topic_score_gemma":0.004251023,"teacher_disagreement_score":0.0023035982,"about_ca_system_score_codex":0.00032477564,"about_ca_system_score_gemma":0.00012844519,"threshold_uncertainty_score":0.0045803785},"labels":[],"label_agreement":null},{"id":"W4416659358","doi":"10.1080/07373937.2025.2590976","title":"The 3 <sup>rd</sup> Annual Meeting of International Research Association for Drying Science &amp; Technology (Macao) Wuhu, China, October 30–31, 2026","year":2025,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Association (psychology); Science, technology and society","score_opus":0.027965963676422588,"score_gpt":0.32581224973501544,"score_spread":0.29784628605859287,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416659358","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.07468437,0.05883868,0.093444824,0.035622366,0.17875734,0.0010975908,0.007963516,0.0029595639,0.54663175],"genre_scores_gemma":[0.060125396,0.009436829,0.01637277,0.0013418739,0.006705007,0.0002576125,0.0040168855,0.000797308,0.9009462],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.999243,0.000109628505,0.000035748904,0.00010173063,0.00040168114,0.00010820466],"domain_scores_gemma":[0.9983991,0.00017281577,0.00008226056,0.00008393262,0.0010396264,0.00022225798],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0025662319,0.0008272112,0.00077767496,0.0008664977,0.0010288242,0.0015264548,0.0009404921,0.001166053,0.060654707],"category_scores_gemma":[0.0013279205,0.00028804017,0.00059246254,0.0004967748,0.0005259269,0.00086385146,0.00096965634,0.0010215845,0.033988636],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0011002513,0.0001475962,0.0031662125,0.0005353873,0.000057430978,0.00022906499,0.00014807626,0.0009208124,0.036869608,0.0025559019,0.74392277,0.2103468],"study_design_scores_gemma":[0.000024296547,0.0002589976,0.0053688083,0.000107670036,0.000049051923,0.00017667763,0.00021749033,0.00301903,0.02083868,0.0006365468,0.9692676,0.00003507971],"about_ca_topic_score_codex":0.0026192525,"about_ca_topic_score_gemma":0.0070661707,"teacher_disagreement_score":0.060654707,"about_ca_system_score_codex":0.00078378787,"about_ca_system_score_gemma":0.0014705706,"threshold_uncertainty_score":0.20291018},"labels":[],"label_agreement":null},{"id":"W4416919478","doi":"10.1016/j.meatsci.2025.110007","title":"A novel strategy for quick-freezing/thawing of typical raw meat based on magnetic field and high voltage electrostatic field","year":2025,"lang":"en","type":"article","venue":"Meat Science","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China Stem Cell and Translational Research; Fundamental Research Funds for the Central Universities; National Key Research and Development Program of China","keywords":"Moisture; High voltage; Myofibril; Raw material; Voltage; Electric field; Raw meat; Refrigerator car","score_opus":0.024957353618253415,"score_gpt":0.25874262392850217,"score_spread":0.23378527031024876,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4416919478","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.73194534,0.0056272442,0.25101176,0.00059223815,0.00061540725,0.00031967994,0.00020530944,0.000484089,0.009198976],"genre_scores_gemma":[0.91850704,0.0019965484,0.073852986,0.00021226016,0.00007634329,0.00014023039,0.00013775541,0.00003611967,0.0050407774],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999373,0.0000043263262,0.0000042568813,0.000020364807,0.00002281864,0.0000109903585],"domain_scores_gemma":[0.9999713,0.0000041116155,0.000006371821,0.000004466093,0.000007993169,0.000005876046],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000117079006,0.00034479744,0.00024062567,0.00016905979,0.00027644608,0.00016620336,0.00041558963,0.0003106635,0.00084174273],"category_scores_gemma":[0.00008565127,0.0001628657,0.00020528387,0.00012123157,0.0001609115,0.00043366125,0.00028058336,0.00034050466,0.00023042125],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00004389129,0.00003016006,0.00013272096,0.00016243271,0.000007719977,0.00009990616,0.000034718683,0.00045924852,0.986963,0.001428042,0.00026110804,0.010377131],"study_design_scores_gemma":[0.000038653936,0.00034864037,0.0010509805,0.000011889452,0.000023043996,0.00060841814,0.00004688792,0.014566601,0.97417635,0.0007591499,0.008340438,0.000029054347],"about_ca_topic_score_codex":0.00031108112,"about_ca_topic_score_gemma":0.0005831626,"teacher_disagreement_score":0.00084174273,"about_ca_system_score_codex":0.00013756803,"about_ca_system_score_gemma":0.00017057342,"threshold_uncertainty_score":0.0028159022},"labels":[],"label_agreement":null},{"id":"W4417161435","doi":"10.1080/07373937.2025.2600254","title":"Impact of <i>Drying Technology</i> on stimulating academic and industrial R&amp;D on a global scale","year":2025,"lang":"en","type":"article","venue":"Drying Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"","keywords":"Scale (ratio); Work (physics); Process (computing); Global warming","score_opus":0.046201133446507066,"score_gpt":0.3191440781455814,"score_spread":0.2729429446990743,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4417161435","genre_codex":"other","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.18838795,0.16739315,0.016359068,0.24466689,0.017932873,0.000098154924,0.0030143356,0.0012527086,0.36089492],"genre_scores_gemma":[0.7049739,0.18869309,0.022449404,0.028228184,0.0050703706,0.00008650938,0.002209197,0.0004360709,0.04785332],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.997546,0.00078999903,0.000077399054,0.0001706184,0.0010424827,0.00037345858],"domain_scores_gemma":[0.9941757,0.0020865847,0.0005849182,0.00033970154,0.0019123682,0.00090082455],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0037515105,0.00048570248,0.00028255567,0.0007163662,0.0007746443,0.0045755184,0.0006074139,0.0017290859,0.01611118],"category_scores_gemma":[0.0052654156,0.00014706347,0.0006324469,0.0022472956,0.0011607396,0.002492717,0.0016918167,0.0014378416,0.0034474814],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00073475123,0.0004241814,0.0196403,0.0045005456,0.00016856944,0.0007618068,0.00048329594,0.0080945445,0.030418087,0.12417313,0.24917364,0.5614272],"study_design_scores_gemma":[0.000060796694,0.0007222065,0.041129142,0.0014947986,0.00015383461,0.00068252377,0.0022112387,0.004991299,0.028982794,0.027592989,0.89186317,0.00011513927],"about_ca_topic_score_codex":0.003159923,"about_ca_topic_score_gemma":0.005050805,"teacher_disagreement_score":0.01611118,"about_ca_system_score_codex":0.001385408,"about_ca_system_score_gemma":0.0046369554,"threshold_uncertainty_score":0.053897202},"labels":[],"label_agreement":null},{"id":"W4417304815","doi":"10.1016/j.foodchem.2025.147423","title":"Comparative assessment of infrared/microwave-induced structural and physico-chemical transformations in Canadian pulses: Implications for cooking, milling, and nutritional quality","year":2025,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Microstructure; Starch; Fourier transform infrared spectroscopy; Particle size; Quality (philosophy); Porosity; Starch gelatinization; Infrared","score_opus":0.04463304875182808,"score_gpt":0.328144976688936,"score_spread":0.2835119279371079,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4417304815","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9934278,0.0003062235,0.0011225503,0.000039810555,0.000004923461,0.000011137523,0.00035829828,0.000020830861,0.004708354],"genre_scores_gemma":[0.99514836,0.00030180372,0.00079548365,0.000023974013,0.0000013707554,0.0000073355754,0.00026533942,0.00001535619,0.0034409543],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999006,0.0000036935874,0.0000018819841,0.000020133299,0.00004771393,0.000025946958],"domain_scores_gemma":[0.999833,0.000023801893,0.000016171824,0.000005683826,0.00010660373,0.000014681691],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014569465,0.0001294484,0.0001096897,0.00039090225,0.00079369044,0.00045175612,0.00027098405,0.00019810107,0.0017341056],"category_scores_gemma":[0.00021380701,0.000106924665,0.00016914363,0.00072881434,0.00032818323,0.00019331949,0.00013426962,0.00034279865,0.0001177895],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00057366595,0.00004177947,0.016711501,0.00009251694,0.000026343574,0.000080758306,0.000403357,0.0011262039,0.961826,0.0005417845,0.0002806387,0.018295346],"study_design_scores_gemma":[0.000010551013,0.00012682017,0.4262641,0.00000832085,0.00005056537,0.00010387121,0.0009961994,0.0032611145,0.5639201,0.00012930791,0.005100183,0.000028828978],"about_ca_topic_score_codex":0.5046994,"about_ca_topic_score_gemma":0.6574313,"teacher_disagreement_score":0.4953006,"about_ca_system_score_codex":0.0033597017,"about_ca_system_score_gemma":0.0017154645,"threshold_uncertainty_score":0.99643505},"labels":[],"label_agreement":null},{"id":"W6884531172","doi":"10.1051/fruits:2001120/pdf","title":"Déshydratation-imprégnation par immersion de rondelles de mangue (","year":2002,"lang":"fr","type":"article","venue":"Springer Link (Chiba Institute of Technology)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Agence Universitaire de la Francophonie","keywords":"Sugar industry; Lithium sulfate","score_opus":0.022909732765890648,"score_gpt":0.22719790761286238,"score_spread":0.20428817484697173,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6884531172","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98529506,0.0019960215,0.009670932,0.00005291521,0.000045961915,0.00006779502,0.0002069017,0.00015704312,0.0025074787],"genre_scores_gemma":[0.9758221,0.001242658,0.013920521,0.00004750618,0.000010444902,0.00007963811,0.0002853618,0.00006129947,0.008530459],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999051,0.0000101471915,0.0000053479084,0.00003845426,0.000019387997,0.00002152151],"domain_scores_gemma":[0.9999263,0.000017647051,0.000027708486,0.0000070221768,0.000014477759,0.000006879962],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019222622,0.00045874782,0.00016814408,0.00016072686,0.00013913143,0.00016267064,0.00015706799,0.00017516005,0.0013047974],"category_scores_gemma":[0.00014385696,0.00014622562,0.00019171278,0.0001184545,0.0001614334,0.00018934946,0.00015370113,0.00022444311,0.00024481284],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029538509,0.0000035066455,0.00009758446,0.00006178793,0.0000021476824,0.000015411946,0.000023443354,0.000045999946,0.9984901,0.000019072584,0.000011763599,0.0011996132],"study_design_scores_gemma":[0.0000029892365,0.00020097304,0.0039602634,0.000007978447,0.000010384956,0.000072796494,0.000022479606,0.0002638913,0.9928302,0.000011322779,0.0026117703,0.0000049851333],"about_ca_topic_score_codex":0.0014022392,"about_ca_topic_score_gemma":0.0031209902,"teacher_disagreement_score":0.0014022392,"about_ca_system_score_codex":0.00024065364,"about_ca_system_score_gemma":0.00012570125,"threshold_uncertainty_score":0.004365027},"labels":[],"label_agreement":null},{"id":"W6902671062","doi":"10.7506/spkx1002-6630-20220728-314","title":"Effect of Heat Pretreatment on Freeze Drying of Tilapia Meat","year":2023,"lang":"en","type":"article","venue":"DOAJ (DOAJ: Directory of Open Access Journals)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Ministry of Agriculture","funders":"","keywords":"Tilapia; Blanching; Myofibril; Fish <Actinopterygii>; Aquaculture of tilapia; Nile tilapia; Freeze-drying; Moisture","score_opus":0.25439373610436605,"score_gpt":0.5218584651139665,"score_spread":0.26746472900960044,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6902671062","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9972337,0.00074532797,0.0014645241,0.000019336938,0.000024538913,0.00003708967,0.00008243469,0.000029235463,0.00036388772],"genre_scores_gemma":[0.99356115,0.0008369467,0.0043517794,0.00006231318,0.000010400475,0.00004127441,0.00018370592,0.000026891168,0.00092549366],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999038,0.000010631252,0.000010818719,0.000026855458,0.000027111968,0.00002079264],"domain_scores_gemma":[0.9998702,0.000026600197,0.000039469945,0.00001370089,0.00003303677,0.000017013414],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00021532767,0.0004718663,0.00032158918,0.00017123127,0.00014440974,0.00014240918,0.00013589009,0.00020691157,0.0010533284],"category_scores_gemma":[0.00029264454,0.00017477515,0.00039474116,0.00015271794,0.00020638804,0.0002495635,0.00015009308,0.0003585631,0.00015497985],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011685899,0.000013784246,0.0002508147,0.00006894595,0.00000659779,0.000039040562,0.00003386698,0.000070687114,0.9983935,0.000008688352,0.00001182574,0.0009854629],"study_design_scores_gemma":[0.000009985244,0.0004323675,0.010257971,0.000011573975,0.000029497543,0.00009125638,0.00004602925,0.00048109397,0.9879815,0.000013106756,0.0006358643,0.000009746506],"about_ca_topic_score_codex":0.0010438175,"about_ca_topic_score_gemma":0.0018424417,"teacher_disagreement_score":0.0010533284,"about_ca_system_score_codex":0.00015627936,"about_ca_system_score_gemma":0.00017104656,"threshold_uncertainty_score":0.003523767},"labels":[],"label_agreement":null},{"id":"W6923042649","doi":"10.1371/journal.pone.0141999.g003","title":"Influence of filtering methods on home-range size estimations.","year":2015,"lang":"en","type":"other","venue":"Figshare","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Global Positioning System; Filter (signal processing); Raw data; Kernel (algebra); Assisted GPS; Grid","score_opus":0.09337784064817069,"score_gpt":0.32292698791119046,"score_spread":0.22954914726301978,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6923042649","genre_codex":"empirical","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.52991986,0.0016623174,0.4548401,0.00060012506,0.0002700779,0.00019412582,0.0015476287,0.0028934071,0.008072428],"genre_scores_gemma":[0.8204909,0.00033084652,0.17563824,0.00018589056,0.000054675387,0.00011342365,0.0012088403,0.0004914337,0.0014857168],"study_design_codex":"design_other","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99743736,0.0017109725,0.00011560503,0.00038050194,0.00025892607,0.000096566095],"domain_scores_gemma":[0.96834457,0.028073892,0.0008089991,0.0015169783,0.001105594,0.00015000929],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.009329305,0.00074659084,0.00041540051,0.00093456,0.00053096283,0.0010989122,0.00082190655,0.0008591269,0.001248754],"category_scores_gemma":[0.041950487,0.00026623814,0.00065259944,0.0007880346,0.00043692937,0.0010129822,0.00056549476,0.00049688516,0.00033551417],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0015189402,0.00024551078,0.150422,0.00046944447,0.0010966631,0.00027193376,0.0006336503,0.37887144,0.012703061,0.006055365,0.0059560635,0.441756],"study_design_scores_gemma":[0.00009109234,0.00015557608,0.059694108,0.0001499486,0.00018004955,0.00019268715,0.00018559847,0.9157526,0.015910076,0.0027355733,0.0048854314,0.00006734489],"about_ca_topic_score_codex":0.032843407,"about_ca_topic_score_gemma":0.023640588,"teacher_disagreement_score":0.032843407,"about_ca_system_score_codex":0.00076662,"about_ca_system_score_gemma":0.00059690967,"threshold_uncertainty_score":0.06530446},"labels":[],"label_agreement":null},{"id":"W6930685623","doi":"10.5281/zenodo.14206175","title":"khanlab/zarrnii: upsample, downsample","year":2024,"lang":"en","type":"other","venue":"Zenodo (CERN European Organization for Nuclear Research)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Western University","funders":"","keywords":"Product (mathematics); Process (computing); Filter (signal processing); Noise (video)","score_opus":0.057752834273646504,"score_gpt":0.2402620330814268,"score_spread":0.1825091988077803,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6930685623","genre_codex":"software","genre_gemma":"software","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"software","genre_consensus":"software","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0013131375,0.0004755315,0.124183126,0.00050403824,0.0007616141,0.00010535142,0.01962151,0.8225987,0.030436961],"genre_scores_gemma":[0.024239443,0.00063969556,0.14278615,0.0015247788,0.00031572313,0.00038096643,0.062306523,0.67373294,0.09407386],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.998801,0.00008369922,0.000072237235,0.00026619373,0.00062011124,0.00015675026],"domain_scores_gemma":[0.99841833,0.00021793715,0.0000861444,0.00054386194,0.0005751843,0.00015851771],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.0013503239,0.0032454345,0.0012304239,0.0018397841,0.0009424867,0.0029067972,0.0040446837,0.0016421049,0.34595537],"category_scores_gemma":[0.0070184087,0.0020056714,0.0013995137,0.0014669948,0.00058207556,0.0038958313,0.003576348,0.0027111573,0.33767888],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003729398,0.000040972373,0.00062341115,0.00029012578,0.00005117646,0.00007404895,0.000080188416,0.00091260276,0.005490598,0.0021981404,0.9026738,0.08719208],"study_design_scores_gemma":[0.00021800761,0.000056361365,0.0014857728,0.000114576455,0.000058028363,0.00028627634,0.000054094784,0.013762083,0.040733993,0.0069934996,0.9360712,0.00016598689],"about_ca_topic_score_codex":0.0052750874,"about_ca_topic_score_gemma":0.007883115,"teacher_disagreement_score":0.34595537,"about_ca_system_score_codex":0.0013401416,"about_ca_system_score_gemma":0.0012690688,"threshold_uncertainty_score":0.9329153},"labels":[],"label_agreement":null},{"id":"W6958378124","doi":"10.6084/m9.figshare.26581739.v1","title":"Additional file 1 of Adherence, helpfulness and barriers to treatment in juvenile idiopathic arthritis – data from a German Inception cohort","year":2024,"lang":"en","type":"article","venue":"Figshare","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Université de Montréal","funders":"","keywords":"Helpfulness; Cohort; Juvenile; Discriminant validity; German; Cohort study; Table (database)","score_opus":0.05455796088559096,"score_gpt":0.262911713658754,"score_spread":0.20835375277316304,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6958378124","genre_codex":"dataset","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0017368364,0.000029312077,0.00015767827,0.00007039499,0.000011174918,0.00010528067,0.99712175,0.000047786096,0.0007196268],"genre_scores_gemma":[0.028635148,0.00019292066,0.0016770264,0.0002702575,0.00006675902,0.0038437394,0.95754933,0.0001743144,0.007590465],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9993024,0.00014323287,0.00015339527,0.00017922952,0.00012505116,0.00009666071],"domain_scores_gemma":[0.99349546,0.003680693,0.0011133015,0.00052290026,0.0009150609,0.00027263325],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.0013098358,0.000783774,0.0009021819,0.0018851588,0.000771262,0.0007866518,0.0009796922,0.00077132223,0.56714505],"category_scores_gemma":[0.014346204,0.0003989561,0.0006552528,0.0034900631,0.00015821822,0.0009153613,0.00068790227,0.0007368557,0.05604519],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00050857343,0.00020909107,0.030278824,0.0017966339,0.00012735437,0.000119642944,0.00018071006,0.00039879742,0.00009394966,0.00077994005,0.9523607,0.013145709],"study_design_scores_gemma":[0.0067136725,0.0009632082,0.48963013,0.0052888547,0.0005477805,0.0015845543,0.0014140587,0.0030315516,0.0008357436,0.005875087,0.48388052,0.00023486042],"about_ca_topic_score_codex":0.012296343,"about_ca_topic_score_gemma":0.01637618,"teacher_disagreement_score":0.43285495,"about_ca_system_score_codex":0.00094243453,"about_ca_system_score_gemma":0.0012520094,"threshold_uncertainty_score":0.6174151},"labels":[],"label_agreement":null},{"id":"W6980318051","doi":"","title":"Bulk Handling of Paddy and Rice in Malaysia: an Economic Analysis","year":2017,"lang":"en","type":"article","venue":"AgEcon Search (University of Minnesota, USA)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Institut Penyelidikan dan Kemajuan Pertanian Malaysia; Australian Centre for International Agricultural Research; International Development Research Centre","keywords":"Incentive; Postharvest; Economic analysis; Economic impact analysis; Economic feasibility; Product (mathematics)","score_opus":0.04399061847247993,"score_gpt":0.24329540276984382,"score_spread":0.1993047842973639,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6980318051","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99468625,0.0003831846,0.000647764,0.0001294937,0.0000037129287,0.000031359657,0.00041878485,0.0000052518217,0.0036942482],"genre_scores_gemma":[0.9952081,0.0007330624,0.00067157415,0.000011975312,0.000003872192,0.000016558366,0.00030409623,0.000003888237,0.0030468088],"study_design_codex":"simulation_or_modeling","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99974376,0.000086531734,0.000010447354,0.00003084119,0.000049490045,0.00007896029],"domain_scores_gemma":[0.9992772,0.00042376443,0.00012239661,0.000019988245,0.00006909917,0.000087662316],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001065083,0.0004816984,0.0002989743,0.001331703,0.00035446018,0.0013650521,0.000367745,0.00039085024,0.0022086515],"category_scores_gemma":[0.00079418876,0.00027281916,0.00073055766,0.0010548644,0.00037518312,0.00093323155,0.0005978918,0.0005835023,0.00019244206],"study_design_candidate":"simulation_or_modeling","study_design_consensus":"simulation_or_modeling","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0034978834,0.0014458826,0.20699935,0.000809789,0.0003499982,0.0027831602,0.00048462232,0.68656313,0.008897616,0.03227464,0.0038803685,0.052013554],"study_design_scores_gemma":[0.000098841396,0.0018516978,0.20781474,0.00017361721,0.00022448738,0.00038855174,0.0028961268,0.7691929,0.0058318046,0.004617457,0.0067758397,0.00013400905],"about_ca_topic_score_codex":0.045096193,"about_ca_topic_score_gemma":0.05033824,"teacher_disagreement_score":0.045096193,"about_ca_system_score_codex":0.0044421605,"about_ca_system_score_gemma":0.0011935863,"threshold_uncertainty_score":0.08966738},"labels":[],"label_agreement":null},{"id":"W6981049002","doi":"","title":"Development of a Low-Cost Diagnostic Tool to Assess the Sufficiency of Food Drying Processes in Developing Countries","year":2018,"lang":"en","type":"dissertation","venue":"TSpace (University of Toronto)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"University of Toronto","keywords":"Food spoilage; Water content; Moisture; Process (computing); Water activity; Range (aeronautics); Developing country","score_opus":0.03635991284709666,"score_gpt":0.2543534614407839,"score_spread":0.21799354859368725,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6981049002","genre_codex":"methods","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.15562326,0.00076621555,0.8333898,0.00028157455,0.00006604712,0.00028605087,0.0006422441,0.0014645978,0.0074801636],"genre_scores_gemma":[0.70086455,0.0010373926,0.29223296,0.00007117554,0.000014079398,0.00027132555,0.00046288053,0.00008749926,0.004958095],"study_design_codex":"simulation_or_modeling","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998166,0.000040005034,0.000008642558,0.000037040303,0.000079245554,0.000018380064],"domain_scores_gemma":[0.9997609,0.000092584516,0.00003512812,0.000020472746,0.000081727216,0.0000091015145],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004954639,0.0006091783,0.0004756253,0.0006121128,0.0001936429,0.00060080347,0.00063449086,0.0007707826,0.0014685441],"category_scores_gemma":[0.0009647342,0.00032687894,0.0005463572,0.0005199438,0.00020300302,0.00058099895,0.0003942113,0.00043022967,0.0005111169],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00031520415,0.00037002776,0.029851435,0.00092092,0.00011409914,0.0005504503,0.0002458078,0.41972774,0.26916143,0.008707364,0.0040935166,0.265942],"study_design_scores_gemma":[0.00001777035,0.00021101936,0.0053459303,0.000043688357,0.000037686943,0.00016224812,0.000097610704,0.9288853,0.059587754,0.0010247016,0.0045519564,0.00003424844],"about_ca_topic_score_codex":0.0039046544,"about_ca_topic_score_gemma":0.0034636324,"teacher_disagreement_score":0.0039046544,"about_ca_system_score_codex":0.00050224864,"about_ca_system_score_gemma":0.0006118116,"threshold_uncertainty_score":0.007763803},"labels":[],"label_agreement":null},{"id":"W6986483818","doi":"","title":"Power Co. of Canada (TSE:POW) Stock Passes Above Two Hundred Day Moving Average of $30.61","year":2020,"lang":"en","type":"other","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Stock (firearms); Moving average; Power (physics); Time series","score_opus":0.015786704702865577,"score_gpt":0.2191251389130855,"score_spread":0.2033384342102199,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6986483818","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0017979323,0.0003952802,0.0012470759,0.0031456577,0.0010562863,0.000116969466,0.025092164,0.0017328836,0.96541584],"genre_scores_gemma":[0.0035001845,0.00027449234,0.00036852254,0.00027941947,0.000043221426,0.000018942808,0.007369742,0.00035176473,0.98779386],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.999482,0.00001649989,0.000008465952,0.00004179043,0.00031560674,0.00013564838],"domain_scores_gemma":[0.9986368,0.00003784354,0.000024104307,0.000057534216,0.00084598665,0.00039779523],"candidate_categories":["insufficient_payload"],"consensus_categories":[],"category_scores_codex":[0.00052795827,0.0010236498,0.00051315443,0.001232145,0.0025750531,0.002501348,0.0007863332,0.0011799425,0.5132487],"category_scores_gemma":[0.0014795427,0.00044789785,0.00049993565,0.0010664236,0.00062940666,0.00097119616,0.0012212821,0.0016386197,0.30514076],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000038326387,0.000019372346,0.00029541177,0.000019967078,0.0000019154277,0.000015848522,0.000009149453,0.00013921034,0.00011653165,0.002033532,0.9741769,0.023133779],"study_design_scores_gemma":[0.000010323483,0.000012642072,0.0014439565,0.000027678365,0.000002192392,0.00001669067,0.000037937087,0.0004933868,0.0001672122,0.00047172487,0.99730885,0.0000074250324],"about_ca_topic_score_codex":0.686795,"about_ca_topic_score_gemma":0.8423383,"teacher_disagreement_score":0.686795,"about_ca_system_score_codex":0.0050104694,"about_ca_system_score_gemma":0.018627867,"threshold_uncertainty_score":0.6942917},"labels":[],"label_agreement":null},{"id":"W6990577018","doi":"","title":"Drying characteristics of Saskatoon berries under microwave and combined microwave-convection heating","year":2008,"lang":"en","type":"article","venue":"University Library - University of Saskatchewan (University of Saskatchewan)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Microwave; Microwave heating; Raw material; Quality (philosophy)","score_opus":0.01270467879235869,"score_gpt":0.15165784224281526,"score_spread":0.13895316345045655,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6990577018","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9991072,0.00010432147,0.0001986037,0.000004959529,0.0000027326766,0.000004135476,0.00010108591,0.0000062091035,0.00047078406],"genre_scores_gemma":[0.9975509,0.00010607374,0.00026250095,0.000014870061,7.9093803e-7,0.0000035856299,0.00016599426,0.000008835899,0.0018865567],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9999542,0.0000023763419,0.000002854415,0.000016482421,0.0000132554205,0.000010781217],"domain_scores_gemma":[0.9998729,0.000026093687,0.000021664635,0.0000070941733,0.00005418331,0.000017900198],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012168801,0.0001445821,0.00018405955,0.00017729658,0.00021855859,0.00031744677,0.00009668508,0.0001522611,0.0013678942],"category_scores_gemma":[0.00012172306,0.00012440898,0.00019364584,0.00024197706,0.000114543436,0.00019047815,0.000079290934,0.00018835424,0.00022985139],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0008257927,0.00002971843,0.021628674,0.00007158656,0.000044291737,0.00019328132,0.00015809423,0.002270131,0.9697558,0.00006451217,0.00018201083,0.004776155],"study_design_scores_gemma":[0.000018587725,0.0005070139,0.52743363,0.000013466657,0.00010143401,0.00017016559,0.00056991924,0.0091624055,0.4605757,0.00005647969,0.0013562572,0.000034948673],"about_ca_topic_score_codex":0.019674497,"about_ca_topic_score_gemma":0.046314314,"teacher_disagreement_score":0.019674497,"about_ca_system_score_codex":0.00047238948,"about_ca_system_score_gemma":0.00015603502,"threshold_uncertainty_score":0.03911996},"labels":[],"label_agreement":null},{"id":"W6990689128","doi":"","title":"Effect of Pulsed Electric Field on the Drying Kinetics of Apple Slices during Vacuum-Assisted Microwave Drying:Experimental, Mathematical and Computational Intelligence Approaches","year":2024,"lang":"en","type":"article","venue":"Technical University of Denmark, DTU Orbit (Technical University of Denmark, DTU)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Microwave; Kinetics; Electric field; Computational intelligence; Field (mathematics)","score_opus":0.027999678687617945,"score_gpt":0.21913517907057614,"score_spread":0.1911355003829582,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6990689128","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9876494,0.00063422753,0.010266059,0.00006671574,0.000016043265,0.000008344156,0.00007648063,0.000033855966,0.0012489194],"genre_scores_gemma":[0.9980574,0.0003020582,0.0012951145,0.000007191064,0.0000026020052,0.0000041433104,0.000029246024,0.000004134221,0.0002980774],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99995446,0.000007470689,0.000002797792,0.000012349712,0.0000142322,0.000008749936],"domain_scores_gemma":[0.99964976,0.00026121287,0.00002959324,0.000016817925,0.000034038912,0.0000085937945],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00027167684,0.00012139235,0.00018641853,0.000107128886,0.000097142634,0.00025937925,0.00025067455,0.0002425853,0.00089548033],"category_scores_gemma":[0.00069924054,0.000107518186,0.00022762513,0.00014420871,0.00023035382,0.00030486172,0.000082738,0.0003344622,0.000075133765],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0007130286,0.0001681606,0.0029421328,0.00034270296,0.000045813154,0.0002447838,0.00015322547,0.06480337,0.911832,0.0017849199,0.0002074153,0.016762467],"study_design_scores_gemma":[0.000021467084,0.00032830887,0.010895961,0.000014034354,0.000048558006,0.00013152766,0.000086844484,0.38472366,0.60251427,0.0005936939,0.00061657326,0.000025120646],"about_ca_topic_score_codex":0.0008091477,"about_ca_topic_score_gemma":0.00057039806,"teacher_disagreement_score":0.00089548033,"about_ca_system_score_codex":0.0001937116,"about_ca_system_score_gemma":0.00012676121,"threshold_uncertainty_score":0.0029956698},"labels":[],"label_agreement":null},{"id":"W6992633025","doi":"","title":"Meat-pulse bars: A novel dried meat snack with added pulse flour and its physicochemical, storage, and sensory properties","year":2023,"lang":"en","type":"dissertation","venue":"University Library (University of Saskatchewan)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada; College of Agriculture and Bioresources, University of Saskatchewan; Strong","keywords":"Water activity; Citric acid; Moisture; Water content; Pulse (music); Snack food; Tap water","score_opus":0.021142242801066108,"score_gpt":0.16993996817507906,"score_spread":0.14879772537401295,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6992633025","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99521506,0.0011014591,0.0029219112,0.000024887206,0.00003096049,0.00003130018,0.00018983895,0.000031962358,0.00045262458],"genre_scores_gemma":[0.9832569,0.00089502934,0.011941688,0.000101404396,0.000017762817,0.00003844984,0.00070068863,0.000034335117,0.00301362],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998965,0.000010502489,0.0000069213615,0.000032602955,0.000040643656,0.0000127953035],"domain_scores_gemma":[0.999899,0.000011112116,0.000033178698,0.000005859327,0.000028170054,0.00002276838],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016853427,0.00031211073,0.00023816967,0.00022607003,0.0001241162,0.0002719427,0.00021830802,0.00028654985,0.00082136324],"category_scores_gemma":[0.00012607145,0.00015010925,0.0003045581,0.00023124591,0.00013256542,0.0003084966,0.0002261912,0.00051304634,0.00016135829],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000276878,0.00007171625,0.00059307314,0.00012422705,0.000015223817,0.00010861068,0.000020815498,0.000042000167,0.9955924,0.000035513225,0.000036010464,0.003083551],"study_design_scores_gemma":[0.00003166306,0.005439973,0.058169167,0.00004083387,0.00019952217,0.0013952744,0.00015374902,0.0010392559,0.9275787,0.000047670484,0.0058672447,0.000037075708],"about_ca_topic_score_codex":0.00032248508,"about_ca_topic_score_gemma":0.0009560575,"teacher_disagreement_score":0.00082136324,"about_ca_system_score_codex":0.000110734436,"about_ca_system_score_gemma":0.00006725559,"threshold_uncertainty_score":0.0027477145},"labels":[],"label_agreement":null},{"id":"W6998675249","doi":"","title":"Application of electro-technologies in the processing of flax and hemp stems","year":2014,"lang":"en","type":"dissertation","venue":"eScholarship@McGill (McGill)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"McGill University","keywords":"Retting; Hemicellulose; Pectin; Husk; Dewatering; Threshing; Microwave; Lignin; Green wood","score_opus":0.015412915749529826,"score_gpt":0.22752457003004056,"score_spread":0.21211165428051074,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W6998675249","genre_codex":"empirical","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.96594507,0.004675109,0.026002157,0.0001346518,0.00004785939,0.00010249445,0.00016328707,0.00012185931,0.0028074419],"genre_scores_gemma":[0.96104676,0.0038923984,0.03099513,0.00011707994,0.000017185617,0.000059210903,0.00020944234,0.000027933687,0.0036348435],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99989915,0.000012290202,0.000009082698,0.00003094764,0.000037286536,0.00001124646],"domain_scores_gemma":[0.99991846,0.000019524226,0.000029230674,0.000007868507,0.000018127526,0.0000067827536],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017682488,0.0003508205,0.00011983695,0.00028741747,0.00014552304,0.00021317272,0.00019693043,0.0002809849,0.00049733813],"category_scores_gemma":[0.000119138145,0.00015295127,0.00023689622,0.0002478158,0.00013659657,0.00031811753,0.0001742922,0.00038842348,0.000166038],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000021417214,0.000008516125,0.00013353376,0.000054570522,0.000003241185,0.000054893466,0.000013428907,0.000051419625,0.9966569,0.000021706282,0.0000124471935,0.002967899],"study_design_scores_gemma":[0.000002692322,0.00018594702,0.00513823,0.000007353912,0.000013269145,0.00020675258,0.000024381568,0.0003664008,0.99253607,0.000018635259,0.0014946088,0.0000056444333],"about_ca_topic_score_codex":0.0005154312,"about_ca_topic_score_gemma":0.0017743448,"teacher_disagreement_score":0.0005154312,"about_ca_system_score_codex":0.00017952146,"about_ca_system_score_gemma":0.00010307303,"threshold_uncertainty_score":0.0016637444},"labels":[],"label_agreement":null},{"id":"W7000264809","doi":"","title":"Emissivity and moisture-temperature response of yellow peas in the mid-infrared region","year":2004,"lang":"en","type":"dissertation","venue":"Mspace (University of Manitoba)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Emissivity; Pyrometer; Infrared; Process (computing); Common emitter; Response surface methodology; Radiant intensity","score_opus":0.01649334921268838,"score_gpt":0.19690041517953286,"score_spread":0.18040706596684447,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7000264809","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98925984,0.00047874186,0.008632226,0.000039066115,0.000009032157,0.0000064750357,0.00014993577,0.00006510742,0.0013595169],"genre_scores_gemma":[0.99454355,0.00026274042,0.0033044063,0.000025933403,0.000002771611,0.0000080169175,0.00016727799,0.000016434093,0.0016690018],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999871,0.000021245522,0.000005373948,0.00004194827,0.000044320193,0.000016051772],"domain_scores_gemma":[0.99977714,0.00007991879,0.000045227986,0.000021569484,0.000062193525,0.000014046149],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026017378,0.00015609812,0.00012041701,0.00035201985,0.00010826924,0.00018521603,0.00017145151,0.00022309792,0.0012500104],"category_scores_gemma":[0.00042461252,0.00012871689,0.00023271878,0.00025390572,0.00018894712,0.0002707369,0.0001775825,0.00031497082,0.0003350031],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009073063,0.00001231756,0.0024719504,0.000029179404,0.000006207537,0.000042875203,0.000059677008,0.00041836372,0.99435955,0.00006482488,0.000034138557,0.0024102933],"study_design_scores_gemma":[0.000004242238,0.00036886462,0.048141915,0.0000058550477,0.000012024954,0.00029685354,0.00015727675,0.004101986,0.94575673,0.000116361334,0.0010252158,0.000012607766],"about_ca_topic_score_codex":0.0005656416,"about_ca_topic_score_gemma":0.0005729208,"teacher_disagreement_score":0.0012500104,"about_ca_system_score_codex":0.0001453357,"about_ca_system_score_gemma":0.000062499515,"threshold_uncertainty_score":0.004181683},"labels":[],"label_agreement":null},{"id":"W7000334351","doi":"","title":"Evaluation of drying behavior of broccoli («Brassica oleracea L.») in hot air and microwave drying systems","year":2016,"lang":"en","type":"dissertation","venue":"eScholarship@McGill (McGill)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Dehydration; Food spoilage; Microwave; Shelf life; Water content; Air temperature","score_opus":0.03970521549532741,"score_gpt":0.2614006131105664,"score_spread":0.221695397615239,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7000334351","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99150085,0.00331084,0.003372025,0.000035785844,0.000022425647,0.00005197458,0.00031419384,0.00006255118,0.0013292974],"genre_scores_gemma":[0.9877142,0.003423117,0.0056196917,0.000053440523,0.000010713413,0.00006343145,0.00058200007,0.00004787665,0.0024854476],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99979216,0.000028467151,0.000019596708,0.00004315301,0.000088149325,0.000028506407],"domain_scores_gemma":[0.99964654,0.00008662347,0.00007766463,0.000020494545,0.00013543827,0.00003317108],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045535062,0.00029705052,0.00027189267,0.00034228788,0.00031978017,0.00031718204,0.00021071825,0.00024415925,0.0007962484],"category_scores_gemma":[0.000491757,0.00015912055,0.00026657572,0.00037496127,0.00016499085,0.00037860344,0.0001376087,0.00042758882,0.00022723351],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019239193,0.000027210346,0.00094183546,0.00017290087,0.000015208812,0.00006787361,0.00014030783,0.00022787767,0.99481034,0.000029089115,0.000052212057,0.0033227943],"study_design_scores_gemma":[0.000009042902,0.00059225765,0.025411958,0.00002936681,0.000078750745,0.00015752755,0.00020112604,0.0016168662,0.9696889,0.000023227383,0.002167773,0.000023349401],"about_ca_topic_score_codex":0.0033361842,"about_ca_topic_score_gemma":0.007174263,"teacher_disagreement_score":0.0033361842,"about_ca_system_score_codex":0.00026590456,"about_ca_system_score_gemma":0.00014042266,"threshold_uncertainty_score":0.00663352},"labels":[],"label_agreement":null},{"id":"W7008006146","doi":"","title":"Analysis of mass transfer in osmotic dehydration of apples","year":2000,"lang":"en","type":"dissertation","venue":"The Atrium (University of Guelph)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Osmotic dehydration; Mass transfer; Shrinkage; Moisture; Sucrose; Penetration (warfare); Dehydration; Kinetics; Osmosis","score_opus":0.017678326487599722,"score_gpt":0.2022046217584504,"score_spread":0.18452629527085065,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7008006146","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.87121993,0.0011478707,0.124628454,0.00007583479,0.000012166183,0.00004667321,0.00012460892,0.00013924309,0.0026052468],"genre_scores_gemma":[0.98690724,0.0006040121,0.010267536,0.000016989818,0.000003657671,0.00002766077,0.00009439621,0.000024470424,0.0020539742],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9999449,0.0000065094364,0.0000024074054,0.000013349619,0.000025167716,0.000007645175],"domain_scores_gemma":[0.9999528,0.000021232674,0.000009782928,0.000003791548,0.000008905266,0.000003431525],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016266768,0.00035005613,0.00034038164,0.0002956768,0.00016259743,0.00039570284,0.00026256105,0.0002728124,0.0004236034],"category_scores_gemma":[0.00023243029,0.00017383562,0.00032499895,0.00016772517,0.0002064272,0.00042960144,0.00018870944,0.00023244799,0.00014281564],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010096284,0.000056058438,0.0035763783,0.00014702341,0.00003264426,0.00019928343,0.00009688848,0.1841681,0.79524666,0.0041734073,0.00014563573,0.012056989],"study_design_scores_gemma":[0.000010643587,0.00015546888,0.0098139765,0.000011385453,0.000019321391,0.00019821308,0.00004663386,0.8651077,0.12130271,0.0016590767,0.0016536112,0.00002120302],"about_ca_topic_score_codex":0.0017487196,"about_ca_topic_score_gemma":0.0012155743,"teacher_disagreement_score":0.0017487196,"about_ca_system_score_codex":0.0005650293,"about_ca_system_score_gemma":0.00020005734,"threshold_uncertainty_score":0.004099548},"labels":[],"label_agreement":null},{"id":"W7009569001","doi":"","title":"Evaluation of drying methods on osmotically dehydrated cranberries","year":2001,"lang":"en","type":"dissertation","venue":"eScholarship@McGill (McGill)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Université Laval","keywords":"Osmotic dehydration; Water content; Shelf life; Water activity; Chemical composition","score_opus":0.07286598495998677,"score_gpt":0.3253753448466559,"score_spread":0.25250935988666917,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7009569001","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9904745,0.0016690425,0.006093738,0.00003888208,0.000028538883,0.00009923047,0.00015747966,0.00006252559,0.0013759914],"genre_scores_gemma":[0.9596203,0.003215128,0.031846598,0.000055137043,0.000013946812,0.00009613751,0.00051494467,0.0001591383,0.004478683],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99983346,0.0000132673,0.000011284494,0.000038691676,0.00007860455,0.00002470481],"domain_scores_gemma":[0.99963117,0.00009579869,0.00007655342,0.00003822259,0.00012173614,0.000036555062],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00042224553,0.00034071508,0.00021276275,0.00028754026,0.00033001992,0.00022521784,0.00028675047,0.00015481665,0.0013423248],"category_scores_gemma":[0.000714572,0.00014360656,0.00019094748,0.00022502874,0.00017108016,0.00027256907,0.00018039401,0.00036845388,0.00018973243],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000095110394,0.000024078792,0.00031449363,0.00010699006,0.000008828624,0.000030901123,0.00007925941,0.00024964247,0.9944508,0.0000484346,0.000040044783,0.0045515248],"study_design_scores_gemma":[0.0000099167855,0.00039724252,0.011796579,0.000022751743,0.00003969242,0.00013419849,0.000100952784,0.0013587616,0.9839498,0.000022932547,0.0021564001,0.000010761602],"about_ca_topic_score_codex":0.0023712262,"about_ca_topic_score_gemma":0.008111558,"teacher_disagreement_score":0.0023712262,"about_ca_system_score_codex":0.00029269647,"about_ca_system_score_gemma":0.00014485478,"threshold_uncertainty_score":0.004714906},"labels":[],"label_agreement":null},{"id":"W7009705499","doi":"","title":"Environmental control of vegetable storage environments","year":2001,"lang":"en","type":"dissertation","venue":"eScholarship@McGill (McGill)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Software; Control (management); Computer data storage; Information repository; Commodity; Cold storage; Data acquisition; Control software","score_opus":0.012542131048152343,"score_gpt":0.1944913169984443,"score_spread":0.18194918595029194,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7009705499","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9712838,0.00043642515,0.021272738,0.00006762158,0.00003923207,0.00006648729,0.00048562395,0.00040608132,0.005941949],"genre_scores_gemma":[0.9919348,0.00017163447,0.004946426,0.00002496868,0.0000047335548,0.00004409687,0.00028072143,0.00007576722,0.002516882],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99973005,0.000037259117,0.000011238748,0.000077497905,0.000079019395,0.000064912485],"domain_scores_gemma":[0.99973243,0.00005726849,0.000043115753,0.000034047862,0.00010446613,0.000028589155],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028714904,0.00031674025,0.00021244348,0.0001672153,0.00047880565,0.00079481746,0.00054419483,0.00014293117,0.0015454465],"category_scores_gemma":[0.00049833156,0.00016124941,0.00013292249,0.00021773494,0.0002545063,0.0003876675,0.00067380315,0.000199349,0.00023953698],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00038234764,0.000065519416,0.0039969543,0.000121193254,0.000008368939,0.00010774567,0.00021639137,0.0060146046,0.968876,0.00079133466,0.0005686973,0.018851005],"study_design_scores_gemma":[0.000030339597,0.000339877,0.02142171,0.000015971127,0.000018923147,0.0001003624,0.00037276017,0.022021625,0.94358677,0.00032583927,0.01172479,0.00004095024],"about_ca_topic_score_codex":0.0042959885,"about_ca_topic_score_gemma":0.01070519,"teacher_disagreement_score":0.0042959885,"about_ca_system_score_codex":0.0006279336,"about_ca_system_score_gemma":0.00041694634,"threshold_uncertainty_score":0.008541942},"labels":[],"label_agreement":null},{"id":"W7011380826","doi":"","title":"Microwave fluidized bed drying of celery: drying kinetics and exergy analysis","year":2019,"lang":"en","type":"dissertation","venue":"eScholarship@McGill (McGill)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada; Ministère de l'Agriculture, des Pêcheries et de l'Alimentation","keywords":"Microwave; Fluidized bed; Exergy efficiency; Exergy; Relative humidity; Moisture; Air dryer; Power density","score_opus":0.019477263239615048,"score_gpt":0.22205581813917094,"score_spread":0.2025785548995559,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7011380826","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9905917,0.0019364336,0.006737381,0.000019338351,0.000014778073,0.000038679966,0.00016871578,0.000039259423,0.00045366882],"genre_scores_gemma":[0.9839426,0.0018723864,0.012043282,0.00001885129,0.000011373158,0.000046982044,0.0004284061,0.00003552643,0.0016006376],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99980134,0.000023438975,0.000015664822,0.00004045514,0.00009435229,0.000024794486],"domain_scores_gemma":[0.99984944,0.000048579393,0.000033926986,0.000009701371,0.00004683054,0.000011478812],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000554278,0.00038531006,0.001302738,0.00061378855,0.00023684789,0.00046388173,0.00035615382,0.00036193113,0.0008667364],"category_scores_gemma":[0.00046152642,0.00018959101,0.0007369586,0.0008932154,0.00020205892,0.0005249492,0.00017036099,0.00046856498,0.0002015323],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00039919437,0.00007236556,0.0010469685,0.00030006052,0.00001771775,0.00008051265,0.0000624217,0.0013545564,0.9891127,0.00008483264,0.000027185319,0.007441525],"study_design_scores_gemma":[0.000023555038,0.0005817856,0.015792374,0.000015149462,0.000053011474,0.00011059609,0.00005311947,0.011067365,0.9709551,0.00006274279,0.0012630302,0.000022093373],"about_ca_topic_score_codex":0.002375801,"about_ca_topic_score_gemma":0.0026850752,"teacher_disagreement_score":0.002375801,"about_ca_system_score_codex":0.00044850583,"about_ca_system_score_gemma":0.00017356814,"threshold_uncertainty_score":0.0047239065},"labels":[],"label_agreement":null},{"id":"W7011620791","doi":"","title":"Microwave osmotic dehydration of apples (Â«Red GalaÂ») under continuous flow medium spray conditions (MWODS) for improving moisture transport rate and product quality","year":2011,"lang":"en","type":"other","venue":"Library and Archives Canada (Government of Canada)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Osmotic dehydration; Mass transfer; Moisture; Dehydration; Microwave; Kinetics; Response surface methodology; Volumetric flow rate","score_opus":0.009301345096557136,"score_gpt":0.16224456789936914,"score_spread":0.152943222802812,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7011620791","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9932549,0.000567007,0.0056353617,0.000018327672,0.000007879077,0.00001914951,0.0000655509,0.000034920893,0.000396947],"genre_scores_gemma":[0.988827,0.00051692687,0.009726651,0.000016874712,0.0000045378924,0.000018255329,0.00009000451,0.000015166318,0.000784649],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999459,0.000007123396,0.0000047229382,0.000014594169,0.000020116666,0.0000074432314],"domain_scores_gemma":[0.99994874,0.000016074928,0.000016915426,0.0000042059714,0.000008717843,0.000005308294],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013724114,0.0002657345,0.0001935816,0.0001209255,0.000082167564,0.00021249492,0.00011914383,0.00012589582,0.00034472006],"category_scores_gemma":[0.00011119102,0.00010611442,0.0002859328,0.000113819384,0.00010695547,0.00020182804,0.00012741829,0.00026357183,0.0000664752],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000018625016,0.000004805269,0.00018316644,0.000036733552,0.0000014786986,0.000011263672,0.000013813179,0.00013359427,0.9980057,0.000029202092,0.000008128453,0.0015535249],"study_design_scores_gemma":[0.0000044873764,0.00022311535,0.006854819,0.0000039902757,0.000012129304,0.000065359935,0.000024679983,0.0024333603,0.98925215,0.000023428636,0.0010947437,0.0000076153237],"about_ca_topic_score_codex":0.00040465427,"about_ca_topic_score_gemma":0.0009348503,"teacher_disagreement_score":0.00040465427,"about_ca_system_score_codex":0.00012796572,"about_ca_system_score_gemma":0.00009301404,"threshold_uncertainty_score":0.0011532307},"labels":[],"label_agreement":null},{"id":"W7014705034","doi":"","title":"Produksjon av mikrobiell olje fra animalsk fett : prosessdesign, masse- og energibalanse","year":2018,"lang":"no","type":"dissertation","venue":"BIBSYS Brage (BIBSYS (Norway))","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Child care; Silo","score_opus":0.02845585901205197,"score_gpt":0.2473965863105509,"score_spread":0.21894072729849892,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7014705034","genre_codex":"empirical","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.5687104,0.0648948,0.122329496,0.0043538543,0.0017128967,0.0010005913,0.0035148235,0.0021385027,0.23134464],"genre_scores_gemma":[0.57318836,0.02680661,0.082565606,0.0011222721,0.00021539448,0.0005354855,0.0026634412,0.001111528,0.3117913],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.9986658,0.00018387094,0.000059808353,0.00018869179,0.0008189678,0.000082950035],"domain_scores_gemma":[0.9995012,0.00010027997,0.0000855571,0.000045041506,0.000218072,0.000049820464],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.001417682,0.00096605724,0.00047657354,0.0008489107,0.00072986283,0.0021070703,0.0005902731,0.0012789608,0.016870772],"category_scores_gemma":[0.00083317194,0.00062577956,0.00063829654,0.00073343585,0.00052694697,0.0011714217,0.0010706532,0.0008931788,0.00782184],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000551586,0.00030488428,0.00223604,0.0024108882,0.000060736496,0.00047311306,0.00089319656,0.0016630314,0.7653441,0.0043167747,0.007459465,0.21428622],"study_design_scores_gemma":[0.000035767334,0.0021287436,0.008145823,0.0004655014,0.00012913963,0.0009905121,0.0005785098,0.0011049698,0.63156325,0.0013533435,0.35341567,0.00008878711],"about_ca_topic_score_codex":0.0011330735,"about_ca_topic_score_gemma":0.0028550772,"teacher_disagreement_score":0.016870772,"about_ca_system_score_codex":0.00082159723,"about_ca_system_score_gemma":0.0007684811,"threshold_uncertainty_score":0.056438327},"labels":[],"label_agreement":null},{"id":"W7018307616","doi":"","title":"Determination of equilibrium moisture content characteristics of Manitoba grown soybeans as affected by post-harvest conditions","year":2019,"lang":"en","type":"dissertation","venue":"Mspace (University of Manitoba)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Desorption; Equilibrium moisture content; Relative humidity; Hysteresis; Water content; Sorption; Adsorption","score_opus":0.018900938042403562,"score_gpt":0.20393578940111798,"score_spread":0.18503485135871442,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7018307616","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9992095,0.000111681606,0.0002200699,0.0000052857768,0.000001908843,0.000010855157,0.00018908354,0.000008675408,0.00024293376],"genre_scores_gemma":[0.99680746,0.00016613715,0.0010147038,0.000026515634,0.0000014123119,0.000024930474,0.00082591857,0.000012717039,0.0011201827],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9999255,0.0000073988053,0.0000054559064,0.000025863903,0.000019722265,0.000016084827],"domain_scores_gemma":[0.99982786,0.00003789446,0.00003575653,0.0000122176325,0.000055032993,0.00003115256],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018883887,0.00036192473,0.00028892801,0.00027610947,0.00030589497,0.00038389917,0.00026415093,0.00017329892,0.0005500388],"category_scores_gemma":[0.00018289563,0.00028622028,0.00022988296,0.00028338662,0.00022493479,0.00016224882,0.00018374812,0.00036983477,0.00015157055],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00028660355,0.00003068715,0.019324495,0.000031724074,0.000019977902,0.00007004925,0.00018493067,0.00007500432,0.97914064,0.000014087827,0.000011637692,0.0008103101],"study_design_scores_gemma":[0.000011984872,0.0004874795,0.72819984,0.000005122613,0.00005204943,0.0001105987,0.00048783433,0.0009302618,0.26905996,0.00002009948,0.00061400555,0.000020737743],"about_ca_topic_score_codex":0.044503227,"about_ca_topic_score_gemma":0.12689538,"teacher_disagreement_score":0.9554968,"about_ca_system_score_codex":0.0007568165,"about_ca_system_score_gemma":0.00035516595,"threshold_uncertainty_score":0.08848834},"labels":[],"label_agreement":null},{"id":"W7019666052","doi":"","title":"IDS2018. 21st International Drying Symposium. Proceedings","year":2018,"lang":"en","type":"book","venue":"RiuNet (Politechnical University of Valencia)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Event (particle physics); Exposition (narrative); Dissemination; Work (physics)","score_opus":0.017259130804919788,"score_gpt":0.18911539965650404,"score_spread":0.17185626885158425,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7019666052","genre_codex":"other","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":"other","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0024155094,0.10167454,0.015744599,0.008772771,0.07881866,0.00026294892,0.0071786693,0.0038107487,0.78132164],"genre_scores_gemma":[0.0033079793,0.023533309,0.004374327,0.0007138687,0.0029957138,0.00010020547,0.004926563,0.00070850446,0.9593397],"study_design_codex":"not_applicable","study_design_gemma":"not_applicable","domain_scores_codex":[0.9993774,0.00005759342,0.00003150467,0.00008067496,0.0004034183,0.000049509577],"domain_scores_gemma":[0.9994412,0.0000622915,0.000026510144,0.00005218089,0.0002868187,0.00013100747],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00095735636,0.0014893296,0.0007823681,0.0022270763,0.0008203728,0.0033171156,0.0015305607,0.0011618625,0.17041554],"category_scores_gemma":[0.0009806438,0.0004575867,0.00065647694,0.0020564732,0.0003152039,0.0023720148,0.0017245954,0.0016263485,0.10431981],"study_design_candidate":"not_applicable","study_design_consensus":"not_applicable","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000038250575,0.00006269878,0.00007564223,0.0002586176,0.0000041323697,0.000032049804,0.000021959822,0.00023898654,0.000514516,0.0023942282,0.87335956,0.122999325],"study_design_scores_gemma":[0.0000016867002,0.000009735677,0.0000994915,0.00005697678,0.0000015797177,0.000045935856,0.000011749383,0.00009755887,0.00021896369,0.00043403855,0.99901974,0.000002604273],"about_ca_topic_score_codex":0.0018446416,"about_ca_topic_score_gemma":0.005039754,"teacher_disagreement_score":0.17041554,"about_ca_system_score_codex":0.0015785091,"about_ca_system_score_gemma":0.001609417,"threshold_uncertainty_score":0.57009673},"labels":[],"label_agreement":null},{"id":"W7025305188","doi":"","title":"Walking cadence to attain a minimum of moderate aerobic intensity in people at risk of cardiovascular diseases","year":2014,"lang":"en","type":"dissertation","venue":"Mspace (University of Manitoba)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Cadence; Preferred walking speed; Intensity (physics); Exercise intensity; Power walking; Body weight","score_opus":0.013128338068366042,"score_gpt":0.18594075563549947,"score_spread":0.17281241756713342,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7025305188","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9725944,0.006542121,0.0040943976,0.001923658,0.000092249495,0.000101127625,0.0009009849,0.00005980777,0.013691306],"genre_scores_gemma":[0.9833403,0.0046304874,0.0051509757,0.00016621099,0.00004381685,0.00008519682,0.00081185316,0.000010620904,0.0057604467],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99995506,0.000011264231,0.000003601305,0.0000070545716,0.000012840818,0.000010158786],"domain_scores_gemma":[0.9999093,0.000027483473,0.000018383384,0.0000038521903,0.000018075087,0.000022889224],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00029217202,0.0001861986,0.00016542438,0.00028494414,0.00015471334,0.00032907393,0.00018955306,0.00022566128,0.004356641],"category_scores_gemma":[0.0010041111,0.00009087343,0.00023921883,0.00038069242,0.00006946133,0.00013144877,0.00022998556,0.0003005728,0.0006283808],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0006563041,0.0014852397,0.6381523,0.001134145,0.00023187148,0.0002337157,0.0014408623,0.005618166,0.0050124386,0.0012168215,0.012656052,0.33216214],"study_design_scores_gemma":[0.0000772776,0.00080663303,0.9727659,0.00037683363,0.00013202753,0.00027487738,0.0009096123,0.0098755285,0.0011672743,0.0011076786,0.0124903815,0.000015964482],"about_ca_topic_score_codex":0.010629741,"about_ca_topic_score_gemma":0.021629825,"teacher_disagreement_score":0.010629741,"about_ca_system_score_codex":0.00019819062,"about_ca_system_score_gemma":0.0005648235,"threshold_uncertainty_score":0.021135747},"labels":[],"label_agreement":null},{"id":"W7033614847","doi":"","title":"Recent Chinese immigrants' perceptions of English language and culture learning in Canada / by Kang Yu.","year":2007,"lang":"en","type":"dissertation","venue":"Knowledge Commons (Lakehead University)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Perception; English language; Feature (linguistics); Language acquisition; First language","score_opus":0.009838778760250608,"score_gpt":0.22476694439861897,"score_spread":0.21492816563836836,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7033614847","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97476816,0.0018892478,0.0000458476,0.008485686,0.0001443748,0.000023255292,0.00029621302,0.0000054217876,0.014341854],"genre_scores_gemma":[0.9759907,0.0024526303,0.000093566945,0.0012062822,0.0000190455,0.00001776765,0.00017086208,0.000011148835,0.020037929],"study_design_codex":"qualitative","study_design_gemma":"qualitative","domain_scores_codex":[0.9996282,0.000054648513,0.000013599703,0.00003108343,0.00008746151,0.00018501251],"domain_scores_gemma":[0.9989938,0.00007633604,0.000082451916,0.000014463581,0.00035985367,0.00047309676],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00070846285,0.0002678858,0.00029332476,0.0005419238,0.008808502,0.0025685788,0.0004614189,0.0003922726,0.006861701],"category_scores_gemma":[0.0012040443,0.00014951301,0.00023919807,0.0015129952,0.0018150967,0.0007882302,0.0011590944,0.0013947383,0.0004055759],"study_design_candidate":"qualitative","study_design_consensus":"qualitative","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00027929386,0.00023898884,0.25157967,0.00027566982,0.000053886277,0.0011219983,0.6182579,0.00022673408,0.0018827164,0.0036046016,0.04857956,0.073899016],"study_design_scores_gemma":[0.000010238708,0.00005408208,0.24641989,0.00015508207,0.000028205455,0.000088310284,0.72344863,0.00015730658,0.00025456768,0.0001607714,0.029183004,0.000039915147],"about_ca_topic_score_codex":0.9805186,"about_ca_topic_score_gemma":0.98901653,"teacher_disagreement_score":0.01948142,"about_ca_system_score_codex":0.013409167,"about_ca_system_score_gemma":0.026160441,"threshold_uncertainty_score":0.097290754},"labels":[],"label_agreement":null},{"id":"W7036175563","doi":"","title":"Ataxie récessive spastique de Charlevoix-Saguenay aptitudes des membres supérieurs et habitudes de vie","year":2002,"lang":"fr","type":"other","venue":"Knowledge UdeS (Institutional Deposit of the University of Sherbrooke)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Gender relations; Gender identity; Quadriceps muscle","score_opus":0.021083174955377332,"score_gpt":0.21289226673430636,"score_spread":0.19180909177892902,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7036175563","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980965,0.000170397,0.00013393123,0.00005206985,0.00000669213,0.000035058336,0.00012302579,0.0000057945276,0.0013764661],"genre_scores_gemma":[0.9958301,0.00015967588,0.000274242,0.000037307742,0.000004388476,0.00011101691,0.00019331196,0.000002587757,0.0033873282],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9997577,0.000042632935,0.000020801937,0.000063573185,0.00007042193,0.000044833225],"domain_scores_gemma":[0.99939954,0.00010025533,0.00021312204,0.000018775185,0.00015089315,0.0001173467],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006351244,0.00042490344,0.00044757302,0.00095017994,0.0007869727,0.00056859,0.0002954263,0.00038269773,0.006891778],"category_scores_gemma":[0.0017849708,0.00014294357,0.00029198432,0.00051975774,0.0005394344,0.000367351,0.00069048844,0.00038795627,0.0004951113],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002021817,0.000190767,0.98083705,0.00007507367,0.00005304688,0.00060922257,0.003937946,0.00007779775,0.0013647506,0.00025230256,0.00034381836,0.012056041],"study_design_scores_gemma":[0.000008373865,0.00025804355,0.99606955,0.000034932556,0.000014552603,0.0005947286,0.001973974,0.00009517984,0.00013422561,0.00010067703,0.0007097119,0.000006109682],"about_ca_topic_score_codex":0.02830536,"about_ca_topic_score_gemma":0.040172886,"teacher_disagreement_score":0.97169465,"about_ca_system_score_codex":0.0007870792,"about_ca_system_score_gemma":0.00076097803,"threshold_uncertainty_score":0.05628121},"labels":[],"label_agreement":null},{"id":"W7038385491","doi":"","title":"Hybrid (osmotic, microwave-vacuum) drying of strawberries and carrots","year":2006,"lang":"en","type":"dissertation","venue":"eScholarship@McGill (McGill)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":8,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Unit (ring theory); Government (linguistics)","score_opus":0.01650778060247691,"score_gpt":0.21470851796052984,"score_spread":0.19820073735805294,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7038385491","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.984639,0.0035570092,0.006063633,0.0000714478,0.0001223371,0.000048839753,0.00052690174,0.00017637135,0.0047946023],"genre_scores_gemma":[0.9752994,0.0013671543,0.009593124,0.00009683418,0.000017446308,0.00004339589,0.00067220756,0.00009110933,0.01281918],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9998908,0.000008433299,0.0000063751318,0.000029702545,0.000039721348,0.000025051271],"domain_scores_gemma":[0.9999428,0.00000878826,0.000016214015,0.0000066184093,0.00001611566,0.000009507578],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016854392,0.00019193995,0.000176975,0.000346282,0.00023457712,0.0003638125,0.0002051479,0.00016752332,0.0025465628],"category_scores_gemma":[0.00012004543,0.00012988436,0.00034596093,0.00029671003,0.00010298519,0.00030340292,0.00014709041,0.0002497656,0.00034315063],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006960189,0.000010144709,0.00018311302,0.00008014552,0.000009958554,0.00006395861,0.000026837297,0.0000804174,0.99632925,0.00008461139,0.0000807644,0.0029812027],"study_design_scores_gemma":[0.0000058782593,0.00020554558,0.006049796,0.0000146381535,0.0000327158,0.00017770835,0.00007599213,0.00045390718,0.98645383,0.00004266668,0.006473166,0.000014138187],"about_ca_topic_score_codex":0.001736035,"about_ca_topic_score_gemma":0.007654583,"teacher_disagreement_score":0.0025465628,"about_ca_system_score_codex":0.00023654885,"about_ca_system_score_gemma":0.00013972758,"threshold_uncertainty_score":0.008519053},"labels":[],"label_agreement":null},{"id":"W7066656868","doi":"","title":"Influence of grain structural components on the drying of wheat: a magnetic resonance imaging study","year":2007,"lang":"en","type":"article","venue":"NPARC","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Magnetic resonance imaging; Grain size; Resonance (particle physics); Magnetometer","score_opus":0.02334955862594006,"score_gpt":0.2428815730816231,"score_spread":0.21953201445568302,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7066656868","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99871385,0.00020200424,0.0007580989,0.000011796122,0.0000031665886,0.0000049254277,0.000029561077,0.000007127291,0.00026942906],"genre_scores_gemma":[0.9990188,0.0001960385,0.0004500015,0.0000158179,0.000003018199,0.0000020577227,0.000041410003,0.0000137476,0.0002591759],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99996245,0.000007033362,0.0000017511915,0.000011243967,0.000008672041,0.000008722786],"domain_scores_gemma":[0.9998313,0.00008309081,0.000034161236,0.000016968224,0.000018847444,0.000015531366],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016126862,0.00020122931,0.00023384135,0.00016154704,0.00019060205,0.0002580603,0.00014380376,0.0002668992,0.0007642516],"category_scores_gemma":[0.0004257056,0.0002071506,0.00022334652,0.00017269189,0.00023202508,0.00021588066,0.00011641238,0.00023269458,0.00012395841],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0013777175,0.000114043345,0.0038570305,0.00006662184,0.000046526704,0.00016115868,0.00006315579,0.0020956846,0.9882195,0.000055166747,0.000082382554,0.0038609738],"study_design_scores_gemma":[0.00013193804,0.002038605,0.17647722,0.000010459772,0.00027539872,0.0007882391,0.00018959548,0.029200647,0.78962547,0.00017250406,0.0010537619,0.000036150093],"about_ca_topic_score_codex":0.0019881942,"about_ca_topic_score_gemma":0.0016541091,"teacher_disagreement_score":0.0019881942,"about_ca_system_score_codex":0.00012446784,"about_ca_system_score_gemma":0.00010005188,"threshold_uncertainty_score":0.0039532185},"labels":[],"label_agreement":null},{"id":"W7071682563","doi":"","title":"Thermal imaging for potential use in cereals and oilseeds handling","year":2007,"lang":"en","type":"dissertation","venue":"Mspace (University of Manitoba)","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"Natural Sciences and Engineering Research Council of Canada; Canada Research Chairs","keywords":"Thermography; Thermal; Infrared; Microwave; Thermal infrared; Grain size","score_opus":0.022508957313937233,"score_gpt":0.21626198987096656,"score_spread":0.19375303255702933,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7071682563","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.44471297,0.04399553,0.34660858,0.002430718,0.0007724554,0.0012174963,0.0046546147,0.0041309255,0.15147676],"genre_scores_gemma":[0.5719297,0.03276677,0.2705309,0.00031284348,0.0001152332,0.0005981594,0.002633405,0.0002648571,0.120848134],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.99991155,0.000007741758,0.000002457314,0.000021152835,0.000041907468,0.000015048307],"domain_scores_gemma":[0.99990237,0.000018768085,0.000013371309,0.000009384843,0.000046913214,0.000009186506],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00028917412,0.00043313325,0.0002832818,0.00039265704,0.000403973,0.0006829828,0.00053772057,0.00043044484,0.01077137],"category_scores_gemma":[0.0003421463,0.00022931684,0.0002910505,0.0005580242,0.00016568121,0.00039975863,0.00024404125,0.00031310142,0.0014915947],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002605204,0.00010432683,0.0026924699,0.00086647796,0.000018474304,0.00021744118,0.00028098407,0.005500858,0.73450935,0.0033702883,0.007672646,0.24450624],"study_design_scores_gemma":[0.00007509419,0.001325056,0.04247393,0.0005664598,0.00014960393,0.00091731007,0.0010342478,0.035946958,0.6927662,0.004696587,0.21993622,0.00011232549],"about_ca_topic_score_codex":0.013097292,"about_ca_topic_score_gemma":0.03442102,"teacher_disagreement_score":0.013097292,"about_ca_system_score_codex":0.00095716945,"about_ca_system_score_gemma":0.0010396774,"threshold_uncertainty_score":0.03603381},"labels":[],"label_agreement":null},{"id":"W7084109061","doi":"10.64628/aan.9s9a4944f","title":"Melawan tuberkulosis yang resistan terhadap obat: sebuah penelitian beri harapan baru","year":2019,"lang":"ms","type":"article","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Toronto","funders":"","keywords":"Context (archaeology); Class (philosophy); World class","score_opus":0.013821251365535595,"score_gpt":0.20146657242997107,"score_spread":0.1876453210644355,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7084109061","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.78407615,0.01201085,0.10914399,0.0059920927,0.0009847896,0.00017253168,0.00041371564,0.00049320946,0.08671261],"genre_scores_gemma":[0.9287819,0.004402992,0.021664519,0.00026115138,0.00012284073,0.00008628069,0.00018475328,0.00006866745,0.044426948],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.9999118,0.000020464277,0.0000033416604,0.000018901668,0.000026860793,0.00001872989],"domain_scores_gemma":[0.9999393,0.000017846585,0.000008499271,0.000004570148,0.00002186747,0.000008036587],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002209714,0.00041930142,0.0003207808,0.00019984989,0.0004450911,0.0011510886,0.00035104985,0.0005264881,0.003293817],"category_scores_gemma":[0.00024758742,0.00018201221,0.00025687195,0.00018631405,0.00034186442,0.0007099626,0.0005894323,0.00053135643,0.0005292073],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0018569892,0.0011697479,0.029950164,0.0024605428,0.0002694617,0.006756475,0.0053105545,0.13823782,0.18970898,0.16970696,0.019720795,0.4348515],"study_design_scores_gemma":[0.00019374955,0.0010728344,0.024665825,0.0005904135,0.00047314048,0.0053205523,0.007879011,0.55193514,0.12234394,0.06689847,0.21838166,0.00024522623],"about_ca_topic_score_codex":0.0020540582,"about_ca_topic_score_gemma":0.0018295088,"teacher_disagreement_score":0.003293817,"about_ca_system_score_codex":0.00028682922,"about_ca_system_score_gemma":0.0005714369,"threshold_uncertainty_score":0.011018872},"labels":[],"label_agreement":null},{"id":"W7100936240","doi":"","title":"STORAGE AND DRYING OF GRAIN IN ROMANIA","year":2015,"lang":"en","type":"article","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Water content; Granary; Moisture; Grain drying; Aeration; Food spoilage","score_opus":0.05240781480713192,"score_gpt":0.22800754030087012,"score_spread":0.1755997254937382,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7100936240","genre_codex":"empirical","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9494499,0.0017410447,0.003698928,0.00023427479,0.00007553908,0.000064606764,0.0011042121,0.00013480149,0.043496825],"genre_scores_gemma":[0.9844343,0.0011277344,0.0032588416,0.000042388063,0.0000075324965,0.000028164191,0.0008077445,0.00004158331,0.010251795],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998753,0.000013848007,0.000011385695,0.000034702574,0.000028675875,0.0000359375],"domain_scores_gemma":[0.9999558,0.000004231379,0.0000092516,0.000011084972,0.000015496928,0.0000041555486],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020110903,0.00010344197,0.00017341,0.0003436302,0.0007104652,0.00061220967,0.00037044167,0.00019765335,0.0029609445],"category_scores_gemma":[0.00021875997,0.00014361177,0.0002475015,0.00060560426,0.00023511273,0.00029931113,0.00036435344,0.00018093975,0.0007790501],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0020092358,0.00043250044,0.10843019,0.0011072354,0.00016536351,0.0045394246,0.0023503366,0.09918717,0.3922918,0.027766088,0.017663563,0.34405708],"study_design_scores_gemma":[0.00022220773,0.0013742202,0.37168872,0.00039124265,0.00016041147,0.0037941758,0.0046066144,0.09856506,0.24213389,0.005413694,0.27145025,0.00019955248],"about_ca_topic_score_codex":0.023661679,"about_ca_topic_score_gemma":0.025511948,"teacher_disagreement_score":0.023661679,"about_ca_system_score_codex":0.0011701393,"about_ca_system_score_gemma":0.00076201936,"threshold_uncertainty_score":0.047047913},"labels":[],"label_agreement":null},{"id":"W7105701903","doi":"10.1016/j.tifs.2025.105327","title":"Using of graphene nanomaterials for energy saving and emission reduction in food drying: A review","year":2025,"lang":"en","type":"article","venue":"Trends in Food Science & Technology","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"McGill University","funders":"National Key Research and Development Program of China Stem Cell and Translational Research; Fundamental Research Funds for the Central Universities; National Key Research and Development Program of China","keywords":"Graphene; Nanomaterials; Reduction (mathematics); Energy (signal processing); Energy consumption","score_opus":0.061964656876833536,"score_gpt":0.31564120593906336,"score_spread":0.2536765490622298,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7105701903","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0031265304,0.9921617,0.0017918968,0.00024583974,0.00023371485,0.000011869698,0.000032792046,0.000013348261,0.0023824004],"genre_scores_gemma":[0.013257076,0.98350304,0.0014847717,0.00014540984,0.00016705044,0.000014377669,0.00003501978,0.000004732321,0.0013884264],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.9998135,0.000022339209,0.000017997367,0.00004509788,0.00008209539,0.000018936526],"domain_scores_gemma":[0.999828,0.00009899773,0.000029566523,0.000007383712,0.000030261843,0.00000571563],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003931123,0.0008953985,0.00080563093,0.0011245919,0.00018533722,0.00078732456,0.00068921474,0.0010514571,0.0011970048],"category_scores_gemma":[0.00037436764,0.00029508144,0.00068902003,0.0012891153,0.0002654767,0.0011113558,0.0004691668,0.00067396497,0.00039053516],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017759376,0.00027299338,0.0004661944,0.042243086,0.00034081566,0.00044367477,0.00011149329,0.0028306933,0.07376243,0.008642608,0.007142788,0.8635657],"study_design_scores_gemma":[0.000026632406,0.0007562165,0.002135564,0.0036895054,0.0006966932,0.001804621,0.00020250733,0.0034163713,0.0986906,0.003694734,0.88478035,0.00010623014],"about_ca_topic_score_codex":0.00045476068,"about_ca_topic_score_gemma":0.0008002994,"teacher_disagreement_score":0.0011970048,"about_ca_system_score_codex":0.00019441565,"about_ca_system_score_gemma":0.00028731884,"threshold_uncertainty_score":0.004004419},"labels":[],"label_agreement":null},{"id":"W7140761882","doi":"10.1333/s00897162683a","title":"Coffee Cup Calorimeter Heat Loss Correction","year":2016,"lang":"en","type":"article","venue":"The Chemical Educator","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Saint Mary's University","funders":"","keywords":"Calorimeter (particle physics); Extrapolation; Sodium hydroxide; Polystyrene; Heat transfer; Thermal","score_opus":0.01858394341045063,"score_gpt":0.22074729253777,"score_spread":0.20216334912731937,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7140761882","genre_codex":"methods","genre_gemma":"methods","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"methods","genre_consensus":"methods","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.13631563,0.0030682543,0.7752228,0.0004658301,0.0033641846,0.0012859124,0.006544748,0.031720854,0.04201185],"genre_scores_gemma":[0.69241065,0.0019217317,0.22932796,0.00055875577,0.00021429031,0.001306836,0.004514412,0.0039789896,0.065766454],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9961959,0.0003110923,0.00012466717,0.0006863682,0.0024875554,0.00019438383],"domain_scores_gemma":[0.99668485,0.00042584236,0.0001820004,0.0011060479,0.0015501867,0.000051081814],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00197986,0.0015968104,0.0014088792,0.001622577,0.0011005454,0.0013459534,0.0030430646,0.00086482696,0.015531904],"category_scores_gemma":[0.0057657217,0.0007382456,0.00056690816,0.0020221495,0.00047002576,0.00095457793,0.0016185712,0.0013954651,0.005059994],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0021406393,0.00024966474,0.010808299,0.0019954094,0.00015807305,0.0004480511,0.0008000976,0.017227378,0.49199343,0.010497189,0.04578803,0.41789377],"study_design_scores_gemma":[0.00004927125,0.00026636777,0.010225884,0.00008312593,0.000114141185,0.00042444936,0.0001399485,0.043809574,0.8587121,0.0011501678,0.08489062,0.00013441734],"about_ca_topic_score_codex":0.003191362,"about_ca_topic_score_gemma":0.0039592283,"teacher_disagreement_score":0.015531904,"about_ca_system_score_codex":0.0010350464,"about_ca_system_score_gemma":0.001378721,"threshold_uncertainty_score":0.051959395},"labels":[],"label_agreement":null},{"id":"W7160111827","doi":"10.3138/ctr.204.003","title":"Cradling Process, <i>Holding Coburn</i>","year":2025,"lang":"en","type":"article","venue":"Canadian Theatre Review","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Work (physics); Natural (archaeology)","score_opus":0.02158904499233,"score_gpt":0.24958306836230287,"score_spread":0.22799402336997288,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7160111827","genre_codex":"review","genre_gemma":"other","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.014438015,0.48571888,0.1044653,0.05760352,0.024243386,0.00022938118,0.0023175287,0.0025526034,0.3084314],"genre_scores_gemma":[0.13627955,0.4443683,0.05866152,0.010767079,0.001737797,0.00015822731,0.0017638936,0.0015525669,0.34471107],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99894327,0.00008488226,0.00003113877,0.00012157524,0.0006704179,0.00014880575],"domain_scores_gemma":[0.9990885,0.000102418264,0.00004831948,0.00009065763,0.00059588917,0.00007419879],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0016068905,0.0012916913,0.0006915122,0.0018091102,0.0025270346,0.0030736204,0.0031126891,0.0017056739,0.01574463],"category_scores_gemma":[0.0023192335,0.00045739964,0.00097552367,0.002800614,0.00276845,0.0024547894,0.0015474468,0.0023705447,0.0032608344],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00014402169,0.000044481112,0.00082847977,0.0015038169,0.000051647094,0.00010153272,0.00051316066,0.012787397,0.002784343,0.09895139,0.39378384,0.4885058],"study_design_scores_gemma":[0.0000054729826,0.00002179575,0.0012593925,0.00042074977,0.000032511394,0.00007257037,0.0003366244,0.0034757738,0.0023677414,0.0043826057,0.9875729,0.000051975458],"about_ca_topic_score_codex":0.8178834,"about_ca_topic_score_gemma":0.86402464,"teacher_disagreement_score":0.8178834,"about_ca_system_score_codex":0.017643793,"about_ca_system_score_gemma":0.027575487,"threshold_uncertainty_score":0.36637825},"labels":[],"label_agreement":null},{"id":"W7161830552","doi":"10.82308/39369","title":"Comparative performance of solar cabinet, vacuum assisted solar and open sun drying methods","year":2007,"lang":"en","type":"dissertation","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Solar energy; Solar atmosphere; Atmosphere (unit)","score_opus":0.10666144345648709,"score_gpt":0.39322150764990826,"score_spread":0.28656006419342117,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7161830552","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9827346,0.008363162,0.005451369,0.000045276778,0.000086264976,0.00006745088,0.00037871476,0.00013238331,0.0027407098],"genre_scores_gemma":[0.9604891,0.007682174,0.022446752,0.0000636131,0.000041442378,0.00010557642,0.0009792787,0.00014103766,0.008051042],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995333,0.000068977155,0.000042516265,0.00010591682,0.00020379802,0.000045587592],"domain_scores_gemma":[0.99926573,0.00023036705,0.00011028714,0.00008627757,0.00025975818,0.000047563506],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000536236,0.00038074364,0.00040723753,0.0005279394,0.0003233329,0.0004515822,0.00034236166,0.00026777727,0.001993979],"category_scores_gemma":[0.00089030305,0.00019357163,0.00035271994,0.0005551586,0.000166965,0.0004275041,0.00025614584,0.000305848,0.00030357164],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.001173498,0.00018578743,0.0032422938,0.0008280506,0.00007123587,0.000073213385,0.0003009204,0.001033389,0.93793494,0.00015001552,0.00032497296,0.0546817],"study_design_scores_gemma":[0.00003999886,0.0016829177,0.028363213,0.000056886343,0.00015770373,0.0002615053,0.00029359493,0.004329598,0.95561355,0.000086464875,0.00906627,0.00004840255],"about_ca_topic_score_codex":0.0018895711,"about_ca_topic_score_gemma":0.005369079,"teacher_disagreement_score":0.001993979,"about_ca_system_score_codex":0.00019310358,"about_ca_system_score_gemma":0.0002967086,"threshold_uncertainty_score":0.0066705346},"labels":[],"label_agreement":null},{"id":"W7161985652","doi":"10.82308/32663","title":"Evaluation of drying behavior of broccoli («Brassica oleracea L.») in hot air and microwave drying systems","year":2016,"lang":"en","type":"dissertation","venue":"","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Dehydration; Food spoilage; Microwave; Shelf life; Water content; Air temperature","score_opus":0.04719286152199039,"score_gpt":0.28470454234524495,"score_spread":0.23751168082325455,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W7161985652","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99150085,0.00331084,0.003372025,0.000035785844,0.000022425647,0.00005197458,0.00031419384,0.00006255118,0.0013292974],"genre_scores_gemma":[0.9877142,0.003423117,0.0056196917,0.000053440523,0.000010713413,0.00006343145,0.00058200007,0.00004787665,0.0024854476],"study_design_codex":"bench_or_experimental","study_design_gemma":"simulation_or_modeling","domain_scores_codex":[0.99979216,0.000028467151,0.000019596708,0.00004315301,0.000088149325,0.000028506407],"domain_scores_gemma":[0.99964654,0.00008662347,0.00007766463,0.000020494545,0.00013543827,0.00003317108],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00045535062,0.00029705052,0.00027189267,0.00034228788,0.00031978017,0.00031718204,0.00021071825,0.00024415925,0.0007962484],"category_scores_gemma":[0.000491757,0.00015912055,0.00026657572,0.00037496127,0.00016499085,0.00037860344,0.0001376087,0.00042758882,0.00022723351],"study_design_candidate":"simulation_or_modeling","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019239193,0.000027210346,0.00094183546,0.00017290087,0.000015208812,0.00006787361,0.00014030783,0.00022787767,0.99481034,0.000029089115,0.000052212057,0.0033227943],"study_design_scores_gemma":[0.000009042902,0.00059225765,0.025411958,0.00002936681,0.000078750745,0.00015752755,0.00020112604,0.0016168662,0.9696889,0.000023227383,0.002167773,0.000023349401],"about_ca_topic_score_codex":0.0033361842,"about_ca_topic_score_gemma":0.007174263,"teacher_disagreement_score":0.0033361842,"about_ca_system_score_codex":0.00026590456,"about_ca_system_score_gemma":0.00014042266,"threshold_uncertainty_score":0.00663352},"labels":[],"label_agreement":null},{"id":"W810891316","doi":"","title":"Influence of floor air entry on grain moisture content, temperature, and bulk shrinkage during ambient air in-bin drying of wheat","year":2000,"lang":"en","type":"article","venue":"Canadian agricultural engineering","topic":"Food Drying and Modeling","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":true,"route_about_ca":false,"ca_institutions":"","funders":"","keywords":"Bin; Airflow; Water content; Shrinkage; Moisture; Materials science; Air temperature; Grain size; Grain drying; Composite material; Meteorology; Geotechnical engineering; Geology; Mathematics; Geography","score_opus":0.0063326590281843195,"score_gpt":0.15811751750640665,"score_spread":0.15178485847822235,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W810891316","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"metacan-v3-hybrid-931329e0061c","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99961877,0.000101723956,0.00013608276,0.000002117559,0.0000027858264,0.0000041065186,0.000038920454,0.0000050244303,0.00009049596],"genre_scores_gemma":[0.99935156,0.00008231501,0.00022669652,0.000007724299,0.0000017942731,0.0000058507767,0.00013009411,0.000007908193,0.00018607096],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99992204,0.000010435226,0.000006467624,0.000019387067,0.000023878245,0.000017818744],"domain_scores_gemma":[0.9998209,0.00006055712,0.000041131054,0.000011780042,0.000030580057,0.000035041587],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013784628,0.00023918418,0.0002880097,0.000108622495,0.00017541327,0.00025324908,0.00013590317,0.000119111915,0.00061824097],"category_scores_gemma":[0.0002066042,0.00015697966,0.00020150539,0.00015252426,0.0001963638,0.00026755984,0.00018915963,0.0003729451,0.00010955976],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0015222736,0.00008291469,0.004963619,0.000076271106,0.000012891855,0.00006938632,0.00011537402,0.000150014,0.9902254,0.0000096777885,0.000025743206,0.0027465576],"study_design_scores_gemma":[0.000031114847,0.0018290969,0.25515088,0.000009568791,0.000051651547,0.00011546806,0.00020543674,0.002078675,0.73998654,0.000021913795,0.0005035642,0.000016024831],"about_ca_topic_score_codex":0.0012589416,"about_ca_topic_score_gemma":0.0027103634,"teacher_disagreement_score":0.0012589416,"about_ca_system_score_codex":0.00021767888,"about_ca_system_score_gemma":0.00012481333,"threshold_uncertainty_score":0.0025032759},"labels":[],"label_agreement":null}]}